518life july 2014

JULY 2014

A TIMES UNION PUBLICATION

JULY

2014

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Food à la TruckThe Capital Region joins the gourmet food truck craze

pg.54By Steve Barnes

Ohh, the Water: Saratoga's Allure pg.26 Crowdsource Your Life pg.62

Summer Sports Tips:Horse Betting 101 pg.31Avoiding the Slice pg.67

Healthy Living starts here – we look forward to seeing you!

Have you visitedthe Healthy Living Center

at Hannaford?Stop by for FREE classes, programs, and workshops —

right in your Hannaford store! No membership fee required.

Visit with a CDPHP®On-Site Specialist TODAY!Discuss eligibility & benefits

Learn more about coverage or plan options

Enroll with CDPHP®

Stop in today or call 518-729-4732 to schedule an appointment.

Formore details on theHealthy Living Center, including hours of operation, class schedules and registration information,please visit healthyalbany.org or email [email protected] questions.

Saratoga Springs Plastic Surgery, PC7Wells Street, 3rd FloorSaratoga Springs, NY 12866

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Wolberg Lighting Design and Electrical Supply offers a wide range of ceiling fans that can transform the look of your home both insideand out. Whether it’s modern or casual, traditional or youth, there’s a fan to fit any décor and any budget. Wolberg Lighting Design &Electrical Supply – Your Complete Source For Lighting, Fans and Home Accents Since 1925. Visit website for IN STORE BONUS COUPONwww.Wolberg.com.

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That sandwich you can’t stop thinking about? We’ve got it at Market Bistro,along with a whole bunchof others you’re going to crave.

In fact, you’ll find more than 75 different kinds of delicious sandwiches to tempt your palate.Try Ben & Bill’s Deli for a blissfully overstuffed pastrami sandwich. Or head over to Subtown for ahearty sub made to order on warm, freshly baked Tuscan Sesame bread. For a creamy, tantalizinglobster roll, there’s Back Bay Fish Fry. And don’t forget the juicy, hand-breaded chicken sandwich atThe Plump Hen. For a sandwich you won’t forget, come to a place you won’t believe – Market Bistro.

All The Sandwiches You Love. And a Few You’re About To.

CONSIDERATIONS- This is not a gift certificate.- You will need to present this voucher at the time of your service.- You may only use one voucher during this promotion.- If you forget the voucher on the day of your service, you will be responsible for full payment.- This voucher is valid for the value specified and expires on the date shown above.- We recommend you schedule your appointment well in advance, and please arrive on time.- You may not redeem this voucher for cash or products.- Total amount must be used on the day of service. Left over balance will not be carried or refunded.- This voucher cannot be used for gratuity OR to purchase gift certificates.- Not valid with any other offer or discount.

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BACK PAINRETHINK:

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Publisher George R. Hearst III

EditorialJanet Reynolds Executive EditorBrianna Snyder Associate Editor

Katie Pratt Editorial Intern

Contributing WritersKristi Barlette, Steve Barnes, Laurie Lynn Fischer, Jennifer Gish, Alistair Highet, Kerry Ann Mendez,

Stacey Morris, Traci Neal, Akum Norder

DesignTony Pallone Design Director

Colleen Ingerto, Emily Jahn DesignersDave Jacobs Design Intern

Contributing PhotographersPaul Barrett, Vincent Giordano, Alistair Highet,

Colleen Ingerto, Emily Jahn

SalesKurt Vantosky Sr. Vice President, Sales & Marketing

Kathleen Hallion Vice President, AdvertisingTom Eason Manager, Display Advertising

Michael-Anne Piccolo Retail Sales Manager Jeff Kiley Magazine Advertising Manager

CirculationTodd Peterson Vice President, Circulation

Dan Denault Home Delivery Manager

BusinessNick Gagliardo Chief Financial Officer

TimesUnion.comPaul Block Executive Producer

518Life is published monthly. If you are interested in receiving home delivery of 518Life magazine, please call

(518) 454-5768 or e-mail [email protected]. For advertising information, please call (518) 454-5358.

518Life is published by Capital Newspapers and Times Union

645 Albany Shaker Rd., Albany, NY 12212 518.454.5694

The entire contents of this magazine are copyright 2014 by Capital Newspapers. No portion may be reproduced in any

means without written permission of the publisher.

Capital Newspapers is a wholly owned subsidiary of The Hearst Corporation.

Photo by Peter Bowden

Feura Bush Rd., Glenmont 439-8169Quaker Rd., Queensbury 792-3638

Rt. 50, Glenville 399-1703Rt. 9, Clifton Park 371-0126

Rt. 7, Latham 785-7701Rt. 20, Westmere 456-7954

Rt. 9, Saratoga 580-1205Rt. 4, East Greenbush 283-2159

’SHEWITTHome of the Lifetime Nursery Guarantee

Visit hewitts.com for more information

The Sighs of Summer

10 518 LIFE

On the CoverCover design and illustration by Colleen Ingerto

Food à la TruckThe Capital Region joins the gourmet food truck craze

My Crowdsourced LifeWe asked Kristi Barlette to turn to her social media followers for advice for a week. Here’s how it went.

54

62

CONTENTS

ALL ABOUT SARATOGA

26 DRINK UP! The water at the Spa City is just fine

31 Betting 101 How to go to the track and win — maybe

518 LIFE MAGAZINE | JULY 2014

12 What’s Online

14 Editor’s Note

Up Front

16 Trending

20 Where & When

24 In Other Words

82 FYI with Nick Zito

Features

34 The Best and the Brightest Lighting trends, inside and out of your home

42 DIY Diva Leanne Goldberg transforms her home, one project at a time

46 Bring on the Parade Barbara and Fred Nuffer’s love affair with color

52 The Secret Garden Plants to capture your child’s interest in gardening

60 Drink Pink And a new grape from Greece — Agiorgitiko

67 Trainer Tip Avoid the slice!

69 Giving Props Their Props With yoga, it pays to accessorize

73 You Are What You Eat How intuitive eating can help you feel better and drop pounds

78 Happy Trails Want a good family vacation? Be realistic and plan

Eating deluxe at the food trucks

pg. 54

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On the Edgeblog.timesunion.com/ontheedge

What we’re talking about in the 518.

YouTubeyoutube.com/TimesUnionMagazines

Watch our video supplements to this issue’s stories!

Twitter@518LifeMag

The best tweets this side of the Hudson. (Either side, really.)

Facebookfacebook.com/ 518Life

Pictures and events and videos and more!

On your Smartphonem.timesunion.com/518life

Flip through our online extras from your cell phone!

more ONLINE

ONLINE

VIDEOS

What’s

518LIFEMAGAZINE.COM

Do the Right SwingWant some more tips for avoiding a slice? Check out our story on pg 67, then watch our video.

Propping UpAccessories can really bump up your yoga routine (pg 69). Watch our video to learn more!

GALLERIES

Garden of GardensWant to see more spectacular photos of the Nuffers’ garden (pg 46)? Head online!

Did It HerselfSee all the cool things Leanne Goldberg built herself on pg 42, then go online to see even more cool things.

12 518 LIFE

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I’m a Kristi Barlette follower. I see what she’s up to on Facebook and Twitter (@just-

kristi) and on her blog, justkristi.com, and I see her periodic posts on On the Edge (blog.timesunion.com/ontheedge.

With a list of followers on social media that most businesses would kill for, Kristi seemed the perfect reporter to assign our story on crowdsourcing a life. What exactly would it be like to ask her social network for advice for a whole week — and then perhaps even fol-low it? You can read what Kristi discovered on page 62.

I assigned it in part because I think social media users fall into two camps: those who do ask for advice and those who don’t — ever —

ask for advice. I wanted to see if we could fig-ure out why.

I fall into the latter camp. It’s not that I don’t share on social media. If you follow me at all you know I have a granddaughter and a black Lab puppy and that I have serious feelings about chocolate and ice cream.

But asking the world at large for advice? Not gonna happen. Sure, I’ll ask friends and family privately for their thoughts on something I’m pondering. But on social media, my questions are about Orange Is the New Black rather than whether I should wear black.

JANET [email protected]

Editor’s Note

Crowdsourced Living

Three things you’ll learn in this issue:

1. The mineral water that comes out of the tap at the Roosevelt Baths is 55 degrees. 2. Most of us are a 70:1 shot when it comes to being big winners at the track. 3. Seventy-three percent of adults use social media.

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16 518 LIFE

TRENDING #518Movies filmed in the Capital Region (besides The Place Beyond the Pines)

Salt (2010) | The Other Guys (2010) | The Way We Were (1973) War of the Worlds (2005) | Ironweed (1987)

The Time Machine (2002) | Ghost Story (1981) | Scent of a Woman (1992) The Emperor’s Club (2002) | Seabiscuit (2003)

Last May, a sinkhole opened up around a utility pole in Delmar. A couple of months before that, another sinkhole on Delaware Avenue in Albany caught a garbage truck’s wheel, disrupting traffic.

OK, we’re not saying we’re totally terri-fied of sinkholes, but we’re not saying we haven’t had nightmares about our house being swallowed whole by one in the mid-

dle of the night either. But because we know you might be con-

cerned, we researched it and it turns out the Capital Region may be prone to sinkholes, which are caused by dissolving underlying rocks and minerals. They can be caused just by the natural geographical movements of the Earth or they can result from heavy rains. Because the Cap Reg is a little vulner-able to sinkholes, we should go over a few precautions in the event of one (courtesy of sinkholeguide.com):

• If you see a sinkhole, report it immediately to the police and move away from it.

• Sinkholes are not predictable. So be ready at all times.

• Signs a sinkhole may be forming underneath your house include cracks in the exterior walls (specifically a “stair-step pattern”) and separation of the foundation from the soil. Check several times a day if necessary.

• If you’re having trouble sleeping at night for fear of sinkholes, move to North Dakota, which, according to the map, appears to be the only state in the country not at risk for these horrible death traps.

Source:http://tinyurl.com/518Life-sinkholes

Are We Sinking?

Turns out the state of New York isn’t the best place for a retiring veteran. In fact, New York ranks nearly last — 50th out of 51 — on a list of best states for military retirees.

The study was done by Wallethub.com, a personal finance blog, and looked at contrib-uting quality-of-life factors such as access to health care, local tax policy and the general population makeup. (Vets commonly retire in their 40s, so they look to live among other populations in that age group.)

Notably, New York has the fewest number of veterans per 100 residents (4.54) — fewer than any other state in the country. We also have one of the highest percentages of home-less veterans (0.526 percent) and New York places on the list of five states with the few-est veteran-owned businesses (6.52 per 1,000 people). Compare that with Montana, which has the most vet-owned businesses in the country, at 12.17 per 1,000 residents.

Bad News

for Vets

THERE ARE APPROX. FIVE VETERANS PER 100 RESIDENTS

IN NEW YORK STATE…

ABOUT 7 OF EVERY 1,000 BUSINESSES ARE OWNED BY VETERANS

AROUND 0.5% OF VETERANS ARE HOMELESS

Delmar sink hole

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Come see why the newBellevue is the CapitalRegion’s most popularplace to have a baby.

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18 518 LIFE

TRENDING #518

restaurant customers

hate to hear from servers:

5THINGS

— Steve Barnes

“Do you need change?”

Subtext: “Are you too cheap to leave me all of the change as my tip?”

4

“Table for just one this evening?”

Translation: “You must be really lonely.”

3

“That’s a really good dish!”

Would you say if it weren’t?

2

“Are you still working on

that?” It’s food, not drywall.

1

“Is everything OK?” before anyone has

had a chance to take a bite.

5

Have you ever been slather-ing sunscreen all over your body and thought, “I wish I could just eat this”?

Yeah, us neither, but some-one invented edible sunscreen anyway, though we’re not really confident it’s super ef-fective. The product, made by Osmosis Skincare, is called Harmonised H20 UV. It

claims to provide sun protec-tion up to SPF 50.

According to the experts at Spa One in Albany — a skin-care and plastic surgery business — you should prob-ably stick with tried-and-true sunscreens, such as the ones they recommend on their site (some listed below).

Obagi Rosaclear System Skin Balancing Sun Protection SPF 30

Helps to reduce redness and blotchiness.

Daily Sun Defense SPF 20

Daily sunscreen formula in a lightweight base. Ideal for normal to dry skin.

Obagi Nu-Derm Sun Shield SPF 50

Non-whitening, PABA-free and fragrance-free for all skin types.

Obagi-C Rx System C-SunGuard SPF 30

Prevents premature aging from UVA/UVB radiation.

Ultimate UV SPF 30 Daily

Daily sunscreen formula with broad-spectrum coverage. Ideal for normal to

oily skin, as well as problematic skin.

Edible Derangements

Checking UpHealth care is already confusing enough, thanks to the many chang-es put in place by the Affordable Care Act. But for decades, one thing has always eluded us: When you go to a doctor and someone comes in to check your symptoms — well, is she a doctor? If so, is she a Ph.D. or an M.D. or a nurse practitioner or a nurse? Does it matter? It might,

and it definitely helps to know. That’s why the Medical Society of New York (MSSNY) has lent their support to two bills that would require health care professionals to display which license they hold on their name tags or I.D.s. The legislation would also ban mislead-ing information in advertisements. MSSNY has launched the hashtag #MakeItClear to help spread aware-ness of the bills and gather support.

MD, OD, DO, DDS, FNP-BC, DPM or AuD????

Summertime Sipping

It’s not as if a pint is hard to come by in Troy, but we’re always on the lookout

for a new place to wine and dine or, in this case, brew and chew.

Check out Rare Form Brewing Compa-ny, the newest addition to Troy’s Congress Street, to try an eclectic range of brews for the beer nut in your crew. Rare Form, opened in May of this year, is a small five-barrel brewery devoted to the craft of making fine beer.

While the brewery doesn’t have a kitch-en, they do have selected local and region-al goods. While you’re there make sure to poke your head into the nearby gallery, Collar Works — a non-profit art space that displays a new exhibition every few months and often features local artists.

— Katie Pratt

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20 518 LIFE

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WHERE & WHEN #518 COMPILED BY BRIANNA SNYDER

Celebrate America here Saratoga’s got it all set for you this Fourth of July: Head to Congress Park for a huge barbecue, live music, a car show, a dessert festival and, of course, fireworks. Grab a blanket and a cooler and your Uncle Sam hat.

SARATOGA’S ALL AMERICAN CELEBRATION, Congress Park, July 4, Saratoga, saratogajuly4th.com

Walk this If you’ve ever been looking for ghosts and thought, “This is kind of boring,” we’ve found the solution for you: Hops and Haunts is an Albany ghost tour that takes you on a tour of the eerie places in Albany, as well as a few bars along the way. Think of it as a scary bar crawl.

HOPS AND HAUNTS, Albany Pump Station, July 9 (and other dates), Albany, dutchapplecruises.com

� Bite thisWhat’s better than going to a restaurant? Going to 10 restaurants! OK, maybe not really, but we do like to get our samples on. For just $15, the Taste of Malta will feature food you can taste and snack on from Panza’s Restaurant, Lake Ridge Restaurant, Villago Pizzeria & Ristorante, Pellegrino Imports of Malta, Sunset Café, Kona-Ice, Lily and the Rose Catering and many more.

TASTE OF MALTA, Hudson Valley Community College, July 15, saratoga.com/event/taste-of-malta-62576

Hear this It’s music-festival season. We’re psyched. And we’ve got our eye on The Hudson Project in Saugerties because look at this lineup: Modest Mouse, Kendrick Lamar, the Flaming Lips, Twin Shadow and about 25 more. Book a spot on the campgrounds and start making your schedule. You’ve got a lot of fun work to do.

THE HUDSON PROJECT, Saugerties, July 11-13, hudsonmusicproject.com

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22 518 LIFE

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WHERE & WHEN #518

Ride thisDo you own a two-wheeled motorbike? You might already be signed up for the 5th annual A-Town Rumble rally. Mopeders, Scooterers and motorcyclists are all getting together this year on July 12 at the Troy Farmers Market to embark on a little motorized tour of the Capital Region. Afterward, return to the market for snacks and get to know your biker buddies.

A-TOWN RUMBLE, Troy Farmers Market, July 12, facebook.com/ATownRumble

Get your monocle for thisJoyce Carol Oates is a living literary legend. Her work is dark, complex and beautiful. We’re still trying to get over her memoir about the death of her husband, A Widow’s Story. Her most recent novel, Carthage, came out this year. Many more writers are reading this year at the New York State Writers Institute, so do yourself a favor and check the schedule. Get literary.

JOYCE CAROL OATES, Skidmore College, July 11, Saratoga Springs, skidmore.edu

� Watch thisGrab a blanket and a cooler and head over to Schenectady’s Perreca’s Bakery in Little Italy for an Italian-movie festival. The fest starts on July 25 and continues for five more consecutive Fridays. Perreca’s will be selling its yummy treats, plus all of the Schenectady Little Italy restaurants will have a special film-fest menu to complement the screenings. The first night is Moonstruck, and look for Big Night, 8 1/2, Roman Holiday and My Cousin Vinny in the weeks following.

ITALIAN-MOVIE FESTIVAL, Parking lot behind Perreca’s Bakery, Fridays, July 25-Aug. 29, Schenectady, perrecasbakery.com

Look at thisSmall and Seductive is an exhibit highlighting the contemporary work at the Albany Institute of History and Art. See more than 30 paintings and sculptures by Upper Hudson Valley artists. The exhibit plays with space by limiting the installations to a specific, small dimension.

SMALL AND SEDUCTIVE, through Sept. 28, Albany Institute of History and Art, Albany, albanyinstitute.org

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24 518 LIFE

This is my favorite time of year in the Capital Region: free concerts and theater in the parks, ball games at the Joe, festivals and fireworks at

the Plaza.But the best part of all: It’s porch season.Porches were the first local thing I fell in

love with when I moved here in the 1990s. I was living in Albany’s Helderberg neigh-borhood, off New Scotland Avenue, a mix of single-family bungalows and two-family flats. It’s a neighborhood that’s tidy, comfort-able, walkable, and family friendly. But the porch culture is what hooked me. Come early summer, residents set them up as second liv-ing rooms, with chairs, tables, sometimes a rug or a lantern. Maybe even a porch swing. And then there are the flowers: trailing from boxes and hanging baskets, marching down

the stoop in a row of terracotta pots. It was cheerful and I loved it. I imagined that neigh-bor had inspired neighbor, the way some homeowners nudge each other to ever-larger Christmas light displays. I’d walk the neigh-borhood at twilight, when the inside lights were on but the curtains not yet closed, the glow spilling out onto the porch like a wel-come mat.

A veteran of a half-dozen 1970s ranch houses, I’d never lived in a house with a porch before. During the mid-twentieth cen-tury, homes turned inward; back decks and television rooms replaced front porches as elements of house design. I loved how the porches on these older Albany homes made a bridge between public and private space. They suggested a feeling of trust, too, a decla-ration: “I refuse to wonder if someone’s plot-

ting to swipe my Adirondack chairs.” They sent a message that people cared about where they lived. And they were lovely — that was the best part of all, because it was a gift to the rest of us. It wasn’t activism, but nonethe-less the residents had bettered their neighbor-hood, one flowerpot at a time.

So it’s in the spirit of porch season that I’m listing 10 steps we can take to improve our communities for basically nothing. They’re not much. But then again it doesn’t have to take much to nudge our neighborhoods in a good direction.

We get the community we work for. At least, we don’t get the community we don’t work for. That’s worth much more than a few hanging baskets to me.

Banishing Apathy… Porch by Porch

BY AKUM NORDERIn Other Words

AKUM NORDERAkum Norder is an Albany writer.

1. Talk to your neighbors.

2. Take a walk. Several. Maybe even make a habit out of it.

3. Read about your town. Learn something new about its history. Borrow William Kennedy’s O Albany! from the library — or maybe one of those collections of old community photographs. Heck, read the Wikipedia page if nothing else. Get a lon-ger view: What was here before? Why are things the way they are?

4. Pick up litter along your street or in the local park. Yeah, it’s not your responsibil-ity. Do it anyway. Invest in a few pairs of rubber gloves and recruit some kids. They’ll feel as if they’re accomplishing something important — because they are.

5. Visit the playground. Walk by the neigh-borhood elementary school at dismissal time. Grab a hot dog and warm a bleach-er at a Little League game. Take note of the web of lives being lived around you.

6. Donate goods. If you thinned your closets in spring cleaning, pass on worthy items. Homeless shelters and domestic violence centers often welcome donations of bed-sheets, towels, and other home goods. Or contact the RISSE Center of Albany, which assists refugee and immigrant families.

7. Refresh your memory on the names of your representatives on your local coun-cil, in state government, in Washington. Look for them in the newspaper and no-tice what they do. Reach out to them on an issue you care about. Ask questions

about upcoming projects that affect your community.

8. Push for better code enforcement. You know the trouble spots in your neighbor-hood better than anyone else. If there’s a chronic problem, one that talking neigh-bor-to-neighbor hasn’t been able to solve, seek action on it.

9. Free up an evening per week. Turn off the television, skip the gym or even, heaven forgive me, cut back on one of the kids’ extracurricular activities. Use the time to walk, work in your garden, or get a latte at the nearest coffee house. Slow down and enjoy the neighborhood around you.

10. And, yes, put a flowerpot on your porch or front steps. Maybe even sit out front to drink that latte.

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26 518 LIFE

The Saratoga Spa State Park qualifies as one of the most elegant parks in the United States,

and it’s easy to see why. Within the enchanting confines of the park are treasures that include the Saratoga Performing Arts Center, Hall of Springs, the Vic-toria Swimming Pool, the Spa Little Theater, the Saratoga Auto-mobile Museum, Gideon Putnam Hotel, and at the very edge of the 2,700-acre property, the Roos-evelt Baths and Spa.

Built in 1935, the sparkling, mineral-enriched waters of the baths have lured locals and tourists alike. Over the decades, they’ve come to “take the cure,” as it was known in the pre-war era. And what a cure it is: a plac-id, 40-minute immersion into deep, pre-World War II bathtubs filled with mineral-enriched wa-ter piped in from the park’s sub-terranean springs.

Spa Director Kimberly Rossi says that once the restorative properties of the water were dis-covered by tourists in the early part of the 20th century, bath-ing in the mineral waters became as much a Saratoga pastime as horse racing.

Prior to that, Native Americans had used the mineral-enriched waters for centuries, drinking it, bathing in the fizzy waters, and even treating wounds with it. The springs were later discov-ered by Europeans when Sir Wil-liam Johnson made the trek from Johnstown to the waters at High Rock Spring after being injured

in the French and Indian War.With the advent of horse rac-

ing in Saratoga in 1863, “taking the cure” at the springs became all the rage for wealthy tourists. In the early 1900s, those seek-ing to soak in the famous min-eral water had their choice of the Washington Baths (now the National Museum of Dance), the Lincoln Baths (now office space for the New York State Court System and Saratoga Park Po-lice), and the Roosevelt Baths, which opened in 1935 as part of the Saratoga Spa Complex that included the Gideon Putnam Ho-tel, Hall of Springs, Recreation Center, and Little Theatre.

“In those days, the Washing-ton was the budget bath house, Lincoln was the middle and both Roosevelt bath houses were lux-ury,” says Rossi. “Even though each bath at The Roosevelt has its own suite, we don’t use the word ‘luxury’ in our marketing,” she explains. “Instead, we use na-ture-inspired therapies, authentic healing waters, and expert care. We’re on the national registry of historic places; there are things we can’t change and that guests don’t want us to change, and it keeps us very natural.”

Until 10 years ago, the more austere Lincoln Baths operated year-round. But when the Roo-sevelt Baths reopened in 2004 after a nearly $4 million renova-tion project, the Lincoln Baths closed its doors. The state owns the Roosevelt Baths’ building, and Delaware North Companies Parks and Resorts, which also

The mineral baths and waters

BY STACEY MORRIS

"The Governor" spring, named after Governor Charles Evans

Hughes, was drilled in 1908. — Photo by Colleen Ingerto

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The Roosevelt Baths contain 42 private bathing rooms, each with its own sunken tub, mas-sage table, and bathroom. The mineral water comes out of the tap at 55 degrees and is mixed with hot tap water to approxi-mate body temperature. “We do it for comfort, not to skimp,” ex-plains Rossi. “If someone wants to take a bath in 100 percent mineral water, they’re certainly welcome to.”

Rossi praises the mineral wa-ter’s properties as a health elixir, saying that it improves digestion and metabolism and boosts the

immune system. “Doctors like Dr. Simon Baruch studied the ef-fects of the mineral waters back in the days when all three baths were open,” she says. “They found it had a number of benefits including increased blood circu-lation and cell oxygenation. They also found that regular bathing could balance the endocrine and nervous systems, relieve skin irri-tations, and help the body elimi-nate toxins more efficiently.”

Aime “Trent” Millet, head of Water Information Services at the Roosevelt Baths and Spa, says doctors prescribed upward of 150,000 treatments in the wa-ters of Saratoga Springs. “The

Jump In!

Historic Roosevelt Baths and Spa, circa late 1930s.

at the Spa City are just fine

28 518 LIFE

Lincoln Baths could provide up to 4,500 baths a day,” he says. “The highest count I’ve found in a day was 3,760 in 1948. The world’s doctors declared Saratoga the ‘great-est health resort on earth,’ and it still is.”

He conducts Saratoga Mineral Water Tours, which begin at the Roosevelt Baths, last about 90 minutes, and include the visi-tation of seven of the park’s most popular fountains. “Each fountain has waters with unique properties and benefits,” he says.

Millet says he was healed from life-long eczema and digestive problems after drink-ing from the Saratoga State Park fountains. “Many countries, including Japan, France, Germany, Russia, Korea, and Romania, have state-run spas; doctors prescribe spa visits for a number of ailments ranging from back pain and colitis to high blood pressure,” he says. “Until the ’60s, nurses were on duty at the Lincoln Baths, and you could consult with a doctor as to what type of water you needed for treatments.”

Millet says people flock to Saratoga Springs from around the country and world because it’s one of only two naturally carbonated springs in the nation (the other is in Vichy, California.) “Japanese scientists have come here three times in the past 20 years to study our waters. They’d love to be able to replicate it because they send 6 million people a year to their spas.”

He maintains that the benefits of soak-ing in or drinking the mineral water extend beyond relaxation. “I’ve seen healing after healing here and it amazes me that more isn’t being done to make Saratoga a major well-ness destination. There are records of doctors from the ’50s and ’60s citing significant im-provements in conditions such as rheumatoid arthritis,” he says. “I’ve had people stop me on Broadway telling me how their acne has cleared or their cousin now has range of mo-tion in her neck after a serious car accident. I see more healing in a month than most doc-tors see in a year. And if you talk to bath at-tendants, you’ll hear story after story.”

A second Roosevelt bath house sits vacant across the park from the Roosevelt Baths and Spa, and Millet would love to see it revived into a wellness center. “It’s completely reno-vated, but with no tubs,” he says. “A wellness clinic could make Saratoga so much more than a casino.”

Rossi, who has been the spa’s director for three years, agrees. Since it reopened a de-cade ago, The Roosevelt has contained a full-service hair salon, steam rooms and sauna, a relaxation room, and treatment rooms for services such as facials, waxing, and body wraps. Two years ago, she decided to put an even greater holistic spin on the menu and

began offering acupuncture, fertility and life coaches, private yoga and meditation classes, Ayurvedic consultations, Bach Flower Es-sence consultations, and even a shamanic practitioner who does energy work related to clearing past traumas and energy blockages.

“The idea was that guests have a bit more time and money when they’re on vacation,” she says. “We want to offer them things they don’t have time for at home … things that ben-efit their health and well being,” says Rossi.

Saratoga Springs resident Shari Parslow has been a shamanic practitioner for more than a decade. Using methods she learned from the Andean Shaman Alberto Villoldo, Parslow works with a client’s luminous body or aura, also called “the egg of light” in the Andean tradition. “I work with the body’s energy field to clear trauma that may have happened physically or through beliefs and thought forms,” she explains. “This allows them to deconstruct or reorganize energeti-cally so they can move forward.”

She says the mineral baths are the perfect complement to energy work. “A bath con-tinues to cleanse the energy field. For years I told clients to follow a session with a bak-ing soda and Epsom salt bath,” says Parslow. “The mineral waters are perfect for releasing emotions and tensions, which allows for a re-connection to the energy field.”

Parslow says the history of the park’s land is the perfect setting for healing. “It’s always been sacred ground,” she says. “I grew up go-ing to the ballet and to concerts at SPAC, but whenever I’m there, I can also feel the ancient spirit of that land. It has an energy that is very receptive to assist people in their healing.”

The Old Red Spring was discovered in 1784. The spring was known as the "bathing" or "beauty" spring because of its reputation for curing skin ailments. It is low in minerals and relatively high in iron. — Photo by Colleen Ingerto.

Roosevelt Baths and Spa. — Photo by Scott Bergmann Photography.

boston symphony orchestrasummer 2014

shed highlights 888-266-1200 • tanglewood.org between lenox and stockbridge

july 11 friday8:30pm, ShedThe Linde Family ConcertBoston SymphonyOrchestraAndris Nelsons, conductorAnne-Sophie Mutter, violinALL-DVOŘÁK PROGRAMThe Noonday WitchViolin ConcertoSymphony No. 8july 12 saturday8:30pm, ShedTanglewood GalaThe Caroline andJames Taylor ConcertBoston SymphonyOrchestraTanglewoodMusic CenterOrchestra (Strauss)Andris Nelsons, conductorSophie Bevan, soprano (Sophie)Angela Denoke, soprano (Marschallin)Isabel Leonard, mezzo-soprano (Octavian)STRAUSS Excerpts from Der RosenkavalierRACHMANINOFF Symphonic DancesRAVEL Bolerojuly 13 sunday2:30pm, ShedThe Canyon Ranch ConcertBoston Pops OrchestraKeith Lockhart, conductorJason Alexander, vocalistSinger,dancer,andmasterof comedic timing, JasonAlexander is best-known for his appearances on television (asGeorge Costanza in Seinfeld) and in film.ABroadway veteran andTonyAward-winner,with the Boston Pops hewill performselections from TheMusicMan,Pippin, andMerrilyWe Roll Along, plus a few surprises.july 18 friday8:30pm, Shed UnderScore Friday*Boston SymphonyOrchestraChristoph von Dohnányi,conductorThomas Hampson, baritoneSTRAUSS Till Eulenspiegel’s Merry PranksCOPLAND Selection of Old American SongsBEETHOVEN Symphony No. 7Date Night package available,see tanglewood.orgjuly 19 saturday8:30pm, ShedBerkshire Night,Introducing Andris NelsonsThe Jenkins Family ConcertBoston SymphonyOrchestraAndris Nelsons, conductorHåkan Hardenberger, trumpetBRAHMS Symphony No. 3MARTINSSON Bridge,Trumpet ConcertoNo. 1TCHAIKOVSKY Capriccio italien

july 20 sunday2:30pm, ShedThe Stephen and DorothyWeber ConcertBoston SymphonyOrchestraAndris Nelsons, conductorJoshua Bell, violinROUSE RaptureLALO Symphonie espagnole, for violinand orchestraBEETHOVEN Symphony No. 5

july 25 friday8:30pm, ShedThe Joseph C. McNay/NewEngland Foundation Concert

Boston SymphonyOrchestraChristoph von Dohnányi,conductorPaul Lewis, pianoBEETHOVEN Overture toThe Creatures of PrometheusMOZART Piano Concerto No. 12 in A,K.414MENDELSSOHN Symphony No. 4, ItalianDateNight package available, see tanglewood.org

july 27 sunday2:30pm, ShedThe Boston SymphonyAssociation of VolunteersConcertBoston SymphonyOrchestraRafael Frühbeck de Burgos, conductorGabrielaMontero, pianoMarjorie Owens, soprano (Aida); ElizabethBishop,mezzo-soprano (Amneris); IssachahSavage, tenor (Radames); Stephen Powell,baritone (Amonasro);Morris Robinson, bass(Ramfis); Julien Robbins, bass (The King)

Tanglewood Festival Chorus,John Oliver, conductor

RACHMANINOFF Piano Concerto No. 2VERDI Overture to NabuccoVERDI “Va,pensiero” (Chorus of the HebrewSlaves) fromNabuccoVERDI Finale of Aida, Act IIFamily Day at Tanglewood, see tanglewood.org

august 1 friday8:30pm, Shed UnderScore Friday*The Serge andOlga KoussevitzkyMemorial Concert

Boston Symphony OrchestraMarcelo Lehninger, conductorJean-Yves Thibaudet, pianoThomas Rolfs, trumpet (Shostakovich)TCHAIKOVSKY Serenade for StringsSHOSTAKOVICH Piano Concerto No. 1SCHUMANN Symphony No. 4Sponsored byCranwell Resort, Spa andGolf ClubCapital Region NightFor special prices visittanglewood.org/capitalregion

august 2 saturday8:30pm, ShedJohnWilliams’ FilmNightThe George and Roberta BerrySupporting OrganizationConcertBoston Pops OrchestraJohnWilliams, conductorBUTI Young Artists ChorusBoston Children’s ChorusJohnWilliams’ Film Night has become oneof themost eagerly anticipated evenings ofthe Tanglewood season. JoinMr. Williams,the Boston Pops, and special guests for acelebration of themusic of the silver screen.august 3 sunday2:30pm, ShedBoston SymphonyOrchestraRafael Frühbeck de Burgos,conductor

Augustin Hadelich, violinHAYDN Symphony No. 6, Le MatinMOZART Violin ConcertoNo.4 inD,K.218BEETHOVEN Symphony No. 2Sponsored by EMC CorporationChocolateDessert Brunch, see tanglewood.orgaugust 5 tuesday8:30pm, ShedTanglewood on ParadeThe Gregory E. BulgerFoundation ConcertBoston SymphonyOrchestraBoston Pops OrchestraTanglewood Music Center OrchestraStéphane Denève, Keith Lockhart, AndrisPoga, Leonard Slatkin, and JohnWilliams,conductors

SHOSTAKOVICH Festive OvertureGERSHWIN (arr. BENNETT) Porgy and Bess:A Symphonic Picture

GLINKAOverture to Russlan and LudmillaBRUBECK Blue Rondo à la TurkArr. SEBESKY The ’20s RoarWILLIAMS The Book ThiefWILLIAMS“Swing, Swing, Swing!” from 1941TCHAIKOVSKY 1812 OvertureFireworks to follow the concert.tanglewood wine & food classicaugust 7 – august 10The TanglewoodWine & Food Classicfeatures wines from around the world,East Coast chefs, and locally sourced foods,enjoyed in an incomparable setting on theTanglewood grounds.grand tasting sat, august 912noon–3pm, Hawthorne Tent, $90For full details visittanglewoodwineandfoodclassic.com.

august 16 saturday8:30pm, ShedBoston Symphony OrchestraBramwell Tovey, conductorNicholas Phan, tenor (Candide)Anna Christy, soprano (Cunegonde)Kathryn Leemhuis,mezzo-soprano (Paquette)Frederica von Stade,mezzo-soprano (Old Lady)Beau Gibson, tenor (Governor,Vanderdendur, Ragotski)Paul LaRosa, baritone (Maximilian, Captain)Richard Suart, baritone (Voltaire, Pangloss,Martin, Cacambo)TMC Vocal SoloistsTanglewood Festival Chorus,John Oliver, conductorBERNSTEINCandideConcert performance sung in English.august 22 friday8:30pm, ShedThe Carol and Joe Reich ConcertBoston Pops OrchestraKeith Lockhart, conductor“Ozwith Orchestra”TheWizard of Ozwas a technicalmarvel for theMGM studioin the late 1930s. MGMhasstunningly re-masteredthis timeless classic, andin this version, producedby John Goberman, thebrilliantly restored imagesare accompanied by the Boston Pops playingentirely new transcriptions of Harold Arlen’sbrilliant lost scores. Hearing Judy Garland’soriginal 1939 vocals backed by lush, liveorchestration will transport children andadults alike. With this presentation of TheWizard of Oz on the big screen, moviegoerswill be treated to the Oscar-winning film asit has never been experienced before.august 29 friday7pm, ShedTrainJoin this GrammyAward-winning band as they playall of their hits in theirreturn to Tanglewood.VIP Passes available for this concert.Priority parking passes also available for $25.august 31 sunday2:30pm, ShedTony Bennettwith very special guestAntonia BennettNot to be missed, theincomparable Tony Bennettreturns to Tanglewood for one concert only,bringing over five decadesof entertainment to the Shed.VIP Passes available for this concert.Priority parking passes also available for $25.

Visit tanglewood.orgfor full season schedule.

shed prices tanglewood.org • 888-266-1200 official chauffeuredtransportation ofthe boston symphonyorchestraLawn: $10–$27.50 Inside Shed: $15–$121

*UnderScore Friday Series At these performances,patrons will hear comments about the programdirectly from an onstage BSOmusician.

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Up Your Odds

Go to Saratoga Race Course for the history. Drag a packed cooler be-hind you and set up your picnic spread in the backyard. Take in all

the sounds — the bugler’s call to the post, the cheers of the crowd along the rail, the per-cussion of hoofbeats as thoroughbreds clack across pavement on the way to the paddock. But don’t count on your visit to feed your re-tirement fund.

Most of us are a 70:1 shot when it comes to being big winners at the track. Even the pros don’t get it right the majority of the time.

“Some people go up to the track thinking they’re going to walk out of there with fistfuls of money, and it doesn’t happen that way,” says Tim Wilkin, horseracing writer and handicapper for the Times Union. “You can go study a racing form for hours. ...You’re dealing with animals. You don’t know if they’re going to wake up that morning and not want to run.”

And if they don’t run the way you expect, the track runs away with your fistfuls of cash. You could become a student of the racing program, but it can be a complicated maze

of numbers, and that’s an awful lot of trou-ble for a little summer recreation. Instead, the pros have some tips for being a better-informed bettor, and maybe you’ll leave the gates of Saratoga Race Course with a little beer money for the next visit.

Back a winner (of a trainer)“I always like to look at the connection. I’m

big on trainers who have high [winning] per-centages,” says Maggie Wolfendale, New York Racing Association paddock analyst. “One of the things l like to do a lot of times is a high-

How to go to the track and win — maybe BY JENNIFER GISH

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percentage trainer has maybe a long shot in a race — between 5:1 and 15:1 — those kinds of horses are worth $10 across the board.”

Wilkin says big-name trainers such as Todd Pletcher are always a good bet, no matter what the odds are on their horse. Top train-ers’ horses are often the favorites, which means they won’t pay big, so when a top trainer has a long-odds horse running, it’s a rare opportunity that could mean eye-pop-ping dividends. Wilkin points to a Pletcher-trained horse named Danza who won the Ar-kansas Derby this year at 40:1 odds, paying out $84.60 (to win), $28.40 (to place) and $11 (to show) on a $2 bet.

Look for jockey changesThe racing form will show who was on

board the horse in its previous races. If a jock-ey whose name you don’t recognize is listed in the race history, but the jockey for the upcom-ing race is a jockey whose name is so famous it rings familiar with even a racing novice like yourself, it may be a smart bet, Wilkin says. A great jockey wouldn’t be wasting his time with bad mounts. “It’s a signal that the jockey thinks the horse can run,” Wilkin says.

Check the track conditionsEach entry on the racing form will tell you

what distances the horse raced at before, what the track conditions were (fast or sloppy) and what type of track it was (turf or dirt). If that day’s race matches up with the type of race the horse has won before, it may help you at the betting window.

“Look at the conditions of the race — a mile and a sixteenth on turf or a sprint on the dirt,” Wolfendale says. “I think that’s a really easy thing for people who are novices to look

at: What is it doing today?”And some horses have a history of running

well at certain race tracks, Wilkin says. If the horse has had strong past performances at Saratoga, it may be worth giving them a look.

Scope out the paddockHead over to where the horses are saddled

before a race to get your own look at the competition. “For me, because my job is to look at horses physically in the paddock, I would suggest that people go to the paddock. And if there’s a horse that catches their eye, especially the women because women can look at a horse and get more of a feeling than men, if you like one of them, why not put a couple of dollars on them?” Wolfendale says. “I always like to say [look for] the quiet con-fidence in a horse, one that’s not too excited, one that’s not too washy or shaking ... they’re kind of tugging along at their groom, their head is down, they’re alert, ears up, and just a very healthy horse carrying good weight and muscle mass as well.”

Bet smartLeave exotic bets that are complicated and

mean picking multiple horses to the experi-enced handicappers. Those bets can get ex-pensive if you don’t know what you’re doing, Wilkin says. Wolfendale suggests very simple bets, and in Saratoga, known as the “grave-yard of favorites,” a horse with longer odds can pay even with a straightforward bet. “If there’s a horse sitting at 10:1 that somebody likes, I always say put $10, $20 across the board (meaning you’re making three bets at once — for the horse to win, to place and to show — or $10 to win or something like that,” she says.

Mistakes to AvoidYou may be a horseracing novice, but you don’t need to act like one. Tim Wilkin, Times Union horse racing writer and handicapper and Maggie Wolfendale, New York Racing Association paddock analyst, explain the most common rookie mistakes.

• If you think you’ve got a winner stick with that winner, Wilkin says. “Never bet on more than one horse in the same race to win,” he says, “because you’re betting against yourself.”

• Know what you’re doing when you get to the window, Wilkin says. There’s an order to how you place your bet, and if you don’t say it correctly, you’ll either end up picking a horse you didn’t want or the people behind you in line will be huffing like an antsy thoroughbred. What’s the secret formula? Say the race number, track the race is being run at, amount you want to bet, type of wager and program number of the horse you’re betting on. So it should sound like this: “Fourth race, Saratoga, $2 to win on 5.”

• Put some limits on your wallet. A rookie can often get carried away with the ex-citement of winning or the frustration of losing and want to gamble harder as the day goes on. “This goes for gam-bling in all respects: Just because you win doesn’t mean you have to play all that money back,” Wolfendale says. “I always say, ‘Go out a winner.’”

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34 518 LIFE

Best Brightest

A lit bulb over a cartoon character’s head has long signified a brainstorm. These days, that bulb is apt to spiral like the top of a soft ice cream cone, thanks to compact fluorescent technology. Even newer are

LEDs (light emitting diodes), which lend themselves to all manner of configurations. What are the newest developments in interior and exterior lighting? Here’s what Capital Region lighting professionals say.

“LED is probably the biggest thing that’s happening right now,” says Gail Beatty, a salesperson with Wolberg Electric in Saratoga. “It’s a trend that will get more and more pro-nounced in coming years. As a result, light fixtures are going to become smaller. LEDs are so tiny — like a little dot on a piece of paper — you can make a fixture in almost every size or shape you can imagine, so it’s pretty cool.”

Beatty describes one showroom piece that looks a little like a diamond encrusted wedding band. It hangs from the ceil-ing with three very thin wires. “Ten years down the road,” he says, “you may have little pendants the size of Easter eggs that give as much light as 60-watt bulbs.”

Professor Patricia Rizzo has what she calls “lightmares” when she dreams about her LED design work at RPI’s Light-ing Research Center. “Lighting has become much more inter-esting,” she says. “It’s not as simple as it was; 100-, 75- and 60-watt incandescents are being phased out.”

LEDs have great potential “if they can be integrated into architecture and room surfaces so they’re seamless,” Rizzo says, envisioning “little luminous panels or larger surfaces like windows or tiles that move in and out” and even “light show-ers” coming from the ceiling that vary in color and intensity throughout the day.

The future healthy home, she says, “will be responsive to your personal lighting needs. There will be devices that inter-act and tell the home, ‘I need this dose of light at this time of day and this color.’ It could be individualized according to the schedule of who lives there.”

Susan Ungerman, owner of Ungerman Electric in Alba-ny, also notes the trend in lighting versatility. “One trend is wall sconces under your kitchen cabinets with exten-sion arms so they can be moved,” she says. “The lighting apparatus is at the end so you can direct them.”

Lighting trends, inside and out of your home

BY LAURIE LYNN FISCHER

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Other fixtures adjust vertically, using pul-leys. “You can change the height,” Unger-man says. “I love that.”

It’s also easy to fine tune the amount of light, she says. “I have everything on dim-mers,” she says. “I love my dimmers. There’s bright light for when I’m working. If I want to sit and relax with a cup of tea, I can have gentle lighting.”

During one song in The Book of Mormon, the stage goes completely dark whenever one of the characters claps. And who can forget the commercials for sound activated light switch known as The Clapper?

Today more sophisticated remote con-trol mechanisms are available. The upstairs of our circa-1830 house lacked overhead lights, so we turned to wireless switches as a quick fix. Plug your lamp into the device and then plug the device into the wall outlet. This communicates via radio frequency with the switch. You can holster the switch on the wall or carry it around.

Whether you’re home or away, you can manage the lights inside and outside your residence using an automated application. All you need is a wireless com-puter system or data connection and an electronic device that acts as an interface be-tween the WiFi signal and the light bulb. If you’re traveling, you can program lights to go on and off to dis-suade would-be bur-glars and control the lights back home us-ing mobile devices such as tablets and smartphones.

In the style arena, lighting offers a diz-zying array of options, everything from a hyper-modern Jetsons look to something that seems as if it would look more comfortable on the set of This Old House, says Woldberg Electric salesman Paul Soroko.

“The Restoration Hardware look is the most popular right now, with plain, sim-ple lines,” Soroko says. Homeowners typ-ically select looks that are traditional or transitional — which is “contemporary with a traditional feel to it, so it kind of blends with everything,” he says. In terms of exterior finishes, Soroko says, “Bronze is definitely the most popular right now.”

Lighting backyards and patios has

come a long way from the tiki torch or a floodlight in a tree. “You can get path lighting with animals on it, such as squirrels or birds,” says Ken Welch, sales associate with SHE Lighting in Clifton Park. “Some is decorative with copper. They are doing some different landscape lighting in LED. They do use it for security purposes. You can get it with timers, so it comes on at a certain time. You can also get it with photo sensors, so it comes on when daylight fades.”

Outdoor illumination also has be-come safer in the past few years, Welch says. “They used to do landscape lighting in regular 110 volt,” he says. “They’ve done away with a lot of it so

people wouldn’t get shocked if they hit it with a shovel or lawn mower. Pretty much, stan-dard current outside lighting for path light-ing is gone. A transformer steps it down to 12 volts.”

Coach lights are the most common choice for illuminating the outside of houses, Soroko says. “Another option is to put recessed lights in your soffits,” he says. “It gives you some ac-cent lighting on the side of the house and gen-eral lighting for the area. You really don’t see the light source; you just get the light from it.”

Lamps on posts should be larger the farther from the house they are, he says. Otherwise, he warns, they’ll “look dwarfed compared to the length of the pole.”

36 518 LIFE

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Outdoor path lighting has come a long way from the tiki torch or a floodlight in a tree.

Continue on to read about the evolution of lighting

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Lighting: From Sun to CFL

600 BCE

Early Greek pottery oil lamps become a cheap and

practical sources of light

Oil reservoir lamps feature covers to avoid earlier

problems of spills and infestation by

mice, rats or insects

500 BCE

The “betty lamp” uses

twisted cloth for a wick

and burns fat trimmings

1700s

1792

Gas lighting makes its entrance

Beeswax candles are used in church rituals

400 CE

100 CE

Horn lanterns, made by

working cattle horns become portable lamps

13,000 BCE

Primitive lamps are filled with animal or

vegetable fats and lit by a fiber wick

Oily birds and fish are threaded

with a wick to make animal lamps. (Yuck.)

5,000 BCE

Natural oil lamps are

created from small open

bowls with a spout to hold

the wick

3,000 BCE

5,000 BCE

Edible oils used in lamps include olive oil, sesame oil, nut oil, fish

oil, castor oil and other plant oils

Fire catches on

400,000 BCE

The birth of the sun

4.5 billion BCE

Sources: “A History of Light and Lighting” (http://www.mts.net/~william5/history/hol.htm) and Wikipedia

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The electric filament (incandescent) lamp

is first patented

1840s

Neon is discovered!

1898

1900s

The first High Intensity

Discharge (HID) lamp is invented: the mercury lamp

1932

Low-pressure sodium lamps

are recognizable from their deep

amber color

Tungsten filament

lamps take indandescent bulbs to the next level

1900s

Gas-filled lamps allow for better light at higher efficiency

and come in different wattages

1910s

The fluorescent lamp hits

the market

1930s

1980s

The compact fluorescent lamp

(CFL) uses one-fifth of the electricity used by incandescent bulbs

1955

Fiber optics — small hair-like optical fibers

bundled together — can transmit light up to 20 miles (by 1990)

1840s

Then kerosene

lamps!

The efficient light-emitting diode (LED) has a very long life and operates at a low-operating current

1960s

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.

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42 518 LIFE

Leanne Goldberg always knew she was going to be a stay-at-home mom. Her two sons — Caleb, 9, and Shane, 7 — are now in school and

out of the house during the day, so Gold-berg started to explore ways to improve her home without spending a lot of money (She and her husband bought the house in 2005.)

“Obviously, being a stay-at-home mom doesn’t provide you with a lot of resources, so you have to find ways to get what you want on a budget,” Goldberg says. She dis-covered the DIY site annawhite.com and

fell in love immediately. “She basically tells women how to build things. She made it sound like there’s no reason you can’t do these things, and I tried and realized there is no reason I can’t do this, as long as you can make the effort.”

Golberg has learned to lay flooring, build shelves, desks and beds, use any tool in the shed and do it all on her own — although her husband and kids do help, if they’re around. “I’ve always been a DIY type of girl,” Goldberg says, laughing. “I’m never without a project.”

Leanne Goldberg tranforms her home, one project at a time

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herself. “Most of it I made with salvaged material,” she says. “Again — staying in budget.”

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Goldberg saw an outside table at Restoration Hardware that

she loved. But it cost $4,000, “which nobody can afford,”

she says. “So I just made it.”

Goldberg build the bed and head-board in the master bedroom.

The cabinets were store-bought, however, but they were unfinished

— so Goldberg finished them.


That’s not wallpaper. That’s stenciling, which Goldberg

painstakingly did a little bit every day. “That took me forever,” she says. “But when you’re a stay-at-home mom, you have no money

but you certainly have time.”

This shelf, in the home office, is one of the first things Goldberg built, which is impressive for a first-timer. The shelf is an interest-ing and complex arrangement of geometric shapes. When asked why she went so big for her first project, she says, “Why not, right?”

Bring on the

ParadeBarbara and Fred Nuffer’s love affair with color

BY BRIANNA SNYDER | PHOTOS BY COLLEEN INGERTO Story begins on page 49.

46 518 LIFE

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For more than 30 years, Bar-bara Nuffer worked for the New York State Department of Environmental Conserva-

tion. She’s a biologist and a devoted gardener.

Nuffer and her husband Fred have built their Averill Park garden to work as a kind of color wave. That means that as one section blooms and wilts, the next section is just starting its time to bloom. “It’s parade-ready,” Nuffer says. “As they go out, these come in.”

“I’m very interested in color,” Nuffer continues. “I’m also a little bit of a collector. … I tend to have a lot of Japanese plants.”

The Nuffers also have water fea-tures and a greenhouse. She loves when the petals begin to fall from the flowers and trees. The Japanese cele-brate this time. “Americans are like, ‘Oh, no, it’s falling!’ and Japanese are like, ‘That’s the most wonderful time because you’re covered in petals.’”

At Right: This tubby little statue adds character and texture to an already vibrant garden.

At left: The Nuffers have a greenhouse and a couple of sheds, which Fred built himself. “I grow my tomatoes, peppers, basil and eggplant in the ungrateful greenhouse,” Nuffer says.


Above: “The fountain drips water off the moss and lots of frogs hang out there,” Nuffer says. Her husband built this water feature based on her design for a circular garden.

50 518 LIFE

The garden is “parade-ready,” Nuffer says.

��

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52 518 LIFE

The Secret Garden Plants to capture your

child’s interest in gardening

It takes a lot to grab the interest of kids to-day, given the competition from electronic gizmos and television. Successful “bait” to lure a child into the garden varies.

Sometimes it’s a breathtaking moment such as watching a butterfly sipping nectar from a bright orange butterfly weed (Asclepias tu-berosa), or enjoying handfuls of freshly picked blueberries, or, in the case of my son, bribery to earn money for a brand new pair of shoes he didn’t need. A child’s introduction to gar-dening should be sensory-loaded and exciting, laying the foundation for a lifelong hobby.

In many cases, the way to a child’s heart is through his mouth. Edible gardening is the rage. Backyard vegetable gardens are becom-ing the norm; community gardens are flour-ishing in urban and suburban settings, and schools are sprouting teaching gardens that also provide produce for the school’s cafete-ria. Some of the easiest vegetables for chil-

dren to grow are bush sugar snap peas such as Cascadia; cherry tomatoes; pumpkins; cu-cumbers; and carrots. Especially festive are Rainbow Blend carrots that offer a dazzling mix of purple, red, yellow and white taproots.

Moonflowers are magical, both in their appearance and for setting the garden hook. Simply put these large, fun-looking seeds in your little one’s palm and let the games begin. The seed coats are especially hard — a nifty adaption to the fact that Moonflower seeds are dispersed by drifting in water (including oceans) in their native environment. Have your budding gardener first nick the shells with a file, nail clipper or sandpaper before putting seeds in warm water to soak for 24 to 48 hours. By creating an opening in the shell, seeds germinate a week earlier than if only placed in water. After a warm soak, plant the seeds in 3-inch peat pots filled with a soilless potting mix, water, set the pots in a sunny

window, and get ready to celebrate little green shoots that should appear in 4 to 14 days.

Once the seedlings have started to outgrow their pots, plant them outside in a sunny lo-cation. Make sure to give these annual vin-ing beauties something to climb on (trellis, wire, twine) and they will quickly reach for the sky. The large, creamy white buds are an exciting tease before 4-6 inches wide, highly fragrant white flowers unfold. Moonflower’s name should be a tipoff that these are evening blooming plants. Lovely night moths, Moon-flower’s primary pollinator, find the fragrance irresistible, thereby insuring more delightful seeds for the following year’s enjoyment.

Funky plants with strange looks or habits also intrigue kids. Bee Balm (Monarda) has a spiky “hair-do”; balloon flower (Platycodon) looks like a balloon until it pops open into a disc-shaped flower; bleeding heart (Dicentra) resembles a lady taking a bath if you gently

Gardening Simplified BY KERRY ANN MENDEZ

FUN FOR KIDS: This Bergeni plant sounds like a pig squealing when you rub the wet leaves.

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pull back the pink petals on each side of the white center; and globe thistle (Echinops) has spiky blue balls that offer a feast for wild birds in the winter. The leaves of Skunk cabbage (Symplocarpus foetidus) emit a disgusting odor that smells like rotten meat, a din-ner bell for insects drawn to carri-on. The insects enjoy a nice snack while the flowers are happily pol-linated. All of the above plants are perennials for our region.

Most kids love touching things and most moms like say-ing “Don’t touch that.” But some plants simply beg to be touched and admired! Lamb’s ears (Stachys) and Salvia argentea have leaves that feel like soft, vel-vety lambs’ ears. Years ago these leaves were used for bandaging wounds. Lamb’s ear is also said to reduce the pain of bee stings. Blue-leaved hosta play the game “now you see it, now you don’t.” You can rub the frosty blue fo-liage and the leaves turn shiny green. The blue is actually caused by a waxy coating. Hens and Chicks resemble miniature cactus but are soft to the touch. Rub the wet leaves of Pig Squeak (Berge-nia) and chuckle at the sound of a squealing pig (some imagination required). The houseplant, sensi-tive plant (Mimosa pudica), has delicate looking leaves that close up and droop when touched.

In addition to the above tick-le-your-senses plants, introduce

children to flowers that attract wildlife, especially humming-birds and butterflies. Humming-birds are glorious creatures that are art in motion. Some hum-mingbird magnets are bee balm, rose mallow (Hibiscus), bellflow-ers (Campanula), coral bells, and trumpet vine. Bring on butterflies with asters, yarrow, butterfly weed, butterfly bush, coneflow-ers, phlox, and sedums. Flower color also plays a role in attract-ing pollinators. Hummingbirds are attracted to reds and bright pinks while many butterflies swarm to purples and yellows.

By nurturing a love of flower or vegetable gardening early in your child’s life, everyone wins. You’ll enjoy seeing your child learn a new skill, work with her hands, and spend more time out-doors (away from the television, computer and electronic games). Your child will benefit from the sense of personal accomplishment and pride as he watches his gar-den evolve. She will also experi-ence the rewards of physical work and hone a sense of responsibility, diminishing character traits in to-day’s culture. Not only will their gardens be beautiful, but so will their bodies and souls.

Butterflies tend to sip sweet nectar from the Ascllepias flower.

Kerry Ann Mendez is a passionate gardener,

designer and author of three gardening books. For more

info visit pyours.com.

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The Capital Region joins the gourmet food truck craze

BY STEVE BARNES | ILLUSTRATIONS BY EMILY JAHN | PHOTOS BY PAUL BARRETT

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THE COMPLETE WORKS OFWILLIAM SHAKESPEARE (ABRIDGED)by Adam Long, Daniel Singer, Jess Winfielddirected by Jonathan Croy

Bernstein Theatre May 24 – August 24

SHAKESPEARE’S WILLby Vern Thiessendirected by Daniela Varon

Bernstein Theatre June 27 – August 30

JULIUS CAESARby William Shakespearedirected by Tina Packer

Annie Considine, Johnny Lee Davenport, Kelly Galvin. Photo by Kevin Sprague.

David Joseph, Ryan Winkles, Josh Aaron McCabe. Photo by Kevin Sprague.

Reid White, Henry Clarke, Malcolm Ingram.Photo by Kevin Sprague.

Sean Kazarian, Max Dakin, Marcus Kearns, Joseph Ahmed, Justin Weaks. Photo by Enrico Spada. Caroline Calkins, Marcus Kearns. Photo by Kevin Sprague.

Tod Randolph, Elizabeth Aspenlieder,Edmund Donovan, Jim Frangione. Photo by Kevin Sprague.

Nigel Gore. Photo by Kevin Sprague.

Kristin Wold. Photo by Kevin Sprague.

Food à la Truck

56 518 LIFE

The Capital Region is finally catch-ing up on the trend of gourmet food trucks, which first exploded in West Coast cities in the early 2000s.

Stories out of Los Angeles and Seattle de-scribed cult followings for trucks broadcast-ing locations on websites and, later, Face-book and Twitter, that changed daily or even hourly. Long lines of hipsters, foodies and bar-hoppers sought Korean barbecue, strange culinary fusions sandwiched between buns and melty, gooey fare that soaked up alcohol and tasted revelatory at 2 a.m.

Meanwhile, in the Capital Region, sturdy old trucks parked near the state Capitol in Al-bany were serving the same carnival-midway fare they had been for decades, including sau-sage and peppers and fried dough.

A few local forerunners saw the demand for something more. Five years ago, the veter-an Saratoga chef David Britton, who ran the fine-dining Springwater Bistro from 2001 to 2009, launched Pies on Wheels, which makes gourmet pizzas and more from a wood-fired oven on the back of a truck. A year later, Sean Custer, owner of Capital Q Smokehouse in Albany, began serving his award-winning barbecue fare from a food truck, which soon enough also won an award for its splashy graphics.

They were joined over the past two years by at least 10 more food trucks vending gour-met fare locally. One of the most successful, Slidin’ Dirty, serves slider burgers embellished with toppings like prosciutto, mozzarella, arugula and fried green tomato (The Dirty Soprano) and bok choy, shiitake mushroom and Asian mustard (The Dirty Ninja). They cooked the latter when they were chosen among the top-10 finalists in the Truckin’ Amazing Cook-Off, sponsored by the day-time talk show Live with Kelly & Michael, in summer 2013.

“We’ve certainly far exceeded our expecta-tions,” says Tim Taney, who quit a job in cor-porate food service to launch the Slidin’ Dirty truck with his wife, Brooke, two years ago.

Besides the festivals and curbside lunch service they expected would be their core business, Slidin’ Dirty and other local gour-met food trucks have benefitted from a na-tional trend toward wedding receptions being more casual. Slidin’ Dirty did 20 weddings in its first full season, in 2013, and already has half a dozen booked for 2015; Pies on Wheels appears at wedding events several times a month from spring through fall, sometimes as the main part of the meal and others as late-night food for party-weary attendees at the very end of the reception.

1: Approximate price, in dollars, of each

avocado used to make Slidin’ Dirty’s signature avocado fries — about

five times more expensive to make than french fries.

3: Number of kitchen-powering generators replaced in first two

years on truck.

4: Number of hot-water heaters replaced in first two years on truck.

5: Average number of days per week serving during the outdoor season.

6: Number of 2015 weddings already booked.

8: Number of city vending permit and county

health permits required to operate in the Capital

Region’s four core counties.

200: Price, in dollars, per month to keep the

truck’s propane tanks filled.

800: Most sliders sold in one day, during a 2013 food festival.

8: Miles per gallon averaged by the truck.

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“We’ve got 13 weddings booked so far this year, and more come in every week,” says Brandon Snooks, who with his partner, Andrea Loguidice, founded the barbecue-focused Wandering Dago truck in fall 2012. He says, “The business model is turning out to be a little different for us than we thought it would be, but it’s really working for us. We never thought the wedding part would get such traction.”

Pies on Wheels, Capital Q and Slidin’ Dirty were three of nine food trucks that in May collaborated to establish the Food Truck Showcase, which they hope will become a recurring event. Held on private property, at the Saratoga Eagles club, the showcase was a response to exasperating regulations, permits and fees that are the bane of food-truck own-ers’ existence.

“Local residents have certainly gotten on-board with the food-truck trend,” says Taney. “The same cannot be said for city council and administrators. A lot of them continue to make it hard to do business.”

He adds, “It’s sad but true: I’ve read a lot more city codes than I ever thought I would. We didn’t know trying to [vend in cities] would be twice as difficult as catering events.”

It costs $125 annually for a food-truck per-mit in the city of Schenectady, twice that in Saratoga, $500 in Troy and more than $2,000 in Albany. Each county requires a different health inspection, and most municipalities have strict rules about where trucks may park to vend. And when a commercial organizer or city throws a festival, the registration cost can be steep enough to disincline trucks from showing up.

“We wanted to start [the showcase] among ourselves so we wouldn’t be exploited and at the mercy of such high fees,” says Britton.

While most in the restaurant field describe their relationship with fellow operators as no more oppositional than friendly rivalries, food-truck owners say they have a collegiality

that is unusual in business.“We know when we all get together in

one place, it’s good for all of us,” says Brit-ton. Since founding Pies on Wheels, he has partnered in a bricks-and-mortar restaurant featuring his acclaimed pizza, the DownTown City Tavern in Glens Falls, as well as added a second food truck and a trailer equipped with a Brazilian-style churrasco grill for serv-ing flame-seared meats.

“We’re not inviting one another to din-ner all the time,” says Snooks, of Wandering Dago, “but everybody helps everybody.” For instance, owners frequently refer potential clients to another local truck if they’re al-ready booked for a certain date.

Like many an underdog, “We band togeth-er,” says Taney. “The way we help each other out is one of the reasons the industry is grow-ing in the area.”

“ Local residents have certainly gotten onboard with the food-truck trend ... The same cannot be said for city council and administrators.”

— Tim Taney, Sliding Dirty Owner

A fresh-made sandwich from the Sliding Dirty truck at the Food Truck Showcase in Saratoga.

The Capital Q Smokehouse truck is on hand for the weekly Empire State Plaza Farmers Market.

60 518 LIFE

Sporting Wines STORY AND PHOTO BY ALISTAIR HIGHET

Drink Pink

Alistair Highet is a former editor, restaurant manager, and vine dresser, and

has written about wine for over 20 years.

Nothing is as exciting as finding a new grape, particularly when it produces a wine that is also a discovery, and so I give you the

Skouras “Zoe” Rosé, ($10) a really unusual, bracing rosé from the Peloponnese peninsula of Greece.

The Peloponnese is basically the cradle of civilization as we know it. The Mycenaean civilization formed here in the Bronze Age, and thrived until the second millennium, BC — a very long time ago — and then things went quiet in this mountainous area un-til around 776 BC when the first Olympic Games were held at Olympia. It really thrived when the cities of Sparta, Corinth and Argo were at their height, and the area became the battleground of the Peloponnesian War (431-404 BC) between Athens and the cities of the peninsula, led by Sparta. The resulting destruction to the fabric of society marks the end of the Golden Age of Greek civilization.

Oh, well. Wine got made anyway, and the varietals

that were native to this region either became obscure and local, or were spread and cul-tivated by the Romans to become the back-bone of the wine catalog that we enjoy to-day. Homer referred to this part of Greece as Ampeloessa, meaning “full of vines,” and so if they don’t know what they are doing when they make wine here, nobody does.

This Zoe rosé is made with two grapes that I had never heard of — Aghiorghitiko, literally meaning St. George’s grape, a red grape that grows in tight clusters, and is the most widely cultivated grape in the region — and Moscho-filero — an almost gray-colored white grape, aromatic, crisp and herbal. One theory suggests the first is called St. George’s grape because it is harvested near the feast of St. George, which is

in the late fall in the Orthodox Church.The wine itself is a stunning cranberry

color, but the taste is deeply unusual at first. There is slight effervescence, then austerity — arugula, unsweetened lemon — but also then a delightful nose of roses, wild flowers, and pleasing tart berry fruit. It is as restrained and herbal as any rosé I have tasted. The world’s most influential wine critic Robert Parker re-viewed the 2011 vintage and said: “It should make a crowd pleasing picnic wine … it will not make much of an impression beyond that.” I don’t know. I served it at a dinner par-ty recently with cilantro barbecued chicken and an arugula salad with goat cheese and it was perfect — the wine’s own reserved, as-tringent character complementing the goat cheese and seeming to make the cilantro sing.

The acidity of the grapes and the corre-sponding snap of the wine seem unique to the growing territory. The days are very hot, but the vines are grown high in the mountains and moderated by breezes from the Aegean Sea. This results in a balance of acidity and fruitfulness that is distinct.

I know people still don’t drink rosé, but let me again — as I do every year — make an ar-gument for them. They are excellent wines to serve with light dinner and summer lunches. The best of them are refreshing, but also min-erally enough to complement food. They also are beautiful to look at in a wine glass on a summer afternoon, and that is no small thing. The wine experience is in the mind and the eye, as well as in the mouth.

Below are a few others to try.

Cantina Zaccagnini, Tralcetto Cerasuolo, Cerasuolo d’Abruzzo, 2013 ($15)

I loved this, from a very classy Italian pro-ducer using Montepulciano d’Abruzzo grapes, the must in short contact with the skins producing the strawberry color. Really quaf-fable, with lemon rind, honey, cranberry flavors, and an elegant, balanced finish.

Caves D’esclans, Whispering Angel, Provence, 2013, $22

A blend of Cinsault, Grenache and Syrah, this is a Provençal rosé with pale, salmon color, with the taste of white peach, a bouquet of a cultivated garden, and a dry, lemon finish. The name, incidentally, is inspired by a local chapel — I don’t like the name but the wine is good.

Domaine de Gournier, Rhone, 2013, $11

Another wonderful bargain. A blend that contains Cabernet Sauvignon and Merlot as well as Syrah and other grapes. Lively, fresh and bright, with melon, lime, tart cherry and honey notes, with a refreshing finish.

And a new grape from Greece — Agiorgitiko

?

??

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?

It’s how Janet Jackson decided which cities she’d hit on her tour. Kesha opted for it when she got a puppy and Mark Zuckerberg got in on it, too,

when he needed help identifying the spider in his house.

We’re talking crowdsourcing — asking friends and followers on social media for advice on everything from what to wear to a dinner party to which movie to see to the best television to buy or which gym to join.

Since 73 percent of adults now use social media, according to a recent Pew study, turning to those on your Twitter, Facebook or Instagram feed makes sense, really. It’s like getting advice from a trust-ed friend — or tens of thousands of friends you kind of trust.

Plus, just about everyone is an expert on something, and few people aren’t ea-ger to offer their thoughts. Mixed in amid the ridiculous is usually some very useful information.

Need proof? Post something as simple

as “what to have for dinner tonight

…” Within seconds, literally, you’ll have so many fantastic suggestions you’ll have to be careful not to short out your laptop or smartphone from the drool. You may even get a dinner invitation (yes, I’ve seen this happen).

I’ve been using social media since my 20s, starting with MySpace, then foraying into Facebook, Twitter, Pinterest, Google+ and Instagram. Over the years, I’ve dab-bled in some, and hit a few hard, learning various platforms are better suited for one thing over the other.

When it comes to asking for advice, Twitter and Facebook dominate. (I have about 5,000 followers in each.) I’ve often asked for feedback casually — for things like band versus DJ when planning our wedding, or a recommendation for a killer brunch when a college friend was coming

into town. While sarcasm and off-topic responses seep in (Ex: whatever you do don’t use/go to/think about so-and-so), there’s always been value.

As social media becomes more and more pervasive, allowing us to basically let oth-ers think for us, or do our “research,” I decided to turn to social media to see how I’d do letting others make my choices — or, at least, help me make choices — and used the hashtag #crowdsourcedlife. Nearly every update got at least a half-dozen re-sponses. A couple approached nearly 100 comments.

We asked Kristi Barlette to turn to her social media followers for advice for a week. Here’s how it went.

BY KRISTI BARLETTE

My Crowdsourced Life


QUESTION: I’m a new (first-time) mom of a soon-to-be crawler, so I started with:

“Parents, thoughts on play yards? Necessary? Nice to have? Waste of money?”

Since few things bring out the Judgy McJudgersons quite like parenting, this one exploded.

One of the first comments? “Waste. Are you seriously going to drop her at this age to play and walk away? And next year she’ll be old enough to listen. But if using it to block off rooms, that’s a good reason to get it... Or if you’re getting a puppy.”

I told her, yes, I was going to leave the little

one from time-to-time (my bladder can only last so long) — and then digested some of the other responses.

The parents who loved them really loved them, saying they used the play yards to corral the kids inside and out. They were also great as Christmas tree/fireplace/dining room/end-of-the-

driveway-blockers.Those who didn’t

think they were a total and unneces-sary waste advised I look on Craigslist, or at yard sales, since these bad boys don’t come cheap. A few shared a photo swimming around the ’Net of a parent who used a giant, blow-up pool in his or her living room. One even sent me a heads up when she saw a play yard for half-off online.

CONSENSUS: I’ll be getting a yard (and skipping the pool), but will go with one of the cheaper routes recommended.

QUESTION:

“Debating how many days one can go with-out a shampoo. #threedaysis-probablythemax”

People agreed that, yes, three days was the maximum, although two was preferable. If I’d been blessed with curls, rather than waves, I could go longer. A few suggested dry

shampoo; one told me it was plain gross to go more than a day. I told her if I had a play yard, I’d have time to

shampoo every day.

CONSENSUS: I’m sticking with every other day. If three days is necessary, I’ll wear a hat, and not get too close to anyone.

QUESTION: All that party plan-ning made me hungry, so:

“Is lemongrass a fairly standard item in grocery stores? Re: likely to be found in @Hannaford?”

Turns out, some of my friends and fol-lowers are grocery employees, which made this one easy. Not only did sev-eral respond they had lemongrass at their store,

but one comment happened to come from a staffer at the location I frequent.

CONSENSUS: My lemongrass pork with vermicelli was what my husband refers to as a “make again” — and now I can do just that since I know where to get the herb.

QUESTION:

“If you were renting an out-door/party tent in the Capital Region, where would you go?”

The good thing: the same five places kept appearing in the responses. The bad part: I need the tent in June and several compa-nies are booked due to gradua-tion parties, etc.

CONSENSUS: Numerous people responded they were also looking for a tent and were using this status for advice. That could have contributed to my “no avail-ability” problem. One of the busi-nesses mentioned did have availabil-ity, and the price was acceptable.

QUESTION: The calls and cook-ing had me ready for bed, so I ended with:

“Desperate for good (great) sheets that can accommodate an extra-deep king mattress. Custom may be necessary.”

This one was as popular as the play yard post, but was free of conten-tion. Vera Wang

sheets (available at Kohls) were mentioned repeat-edly, as were the Hotel Collection from Macy’s and Wamsutta (avail-able at Bed Bath and Beyond).

CONSENSUS: I went with the Wamsutta, thanks to a commenter who said “The only ones I’ve purchased that don’t slip, slide; on our bed (we have a double sided mattress plus a 3-inch foam topper, etc. Our Wamsutta sheets from BB&B. I can tuck them in with significant over-hang on each side. I ADORE them... Best purchase ever. And ours is 15in + 3in foam, plus an additional thin-ner waterproof topper on that.”

I felt like she was here, watching me tug on the sheets in exasperation as I made the bed each

morning. She was speaking to me and my needs in

a way you can get when you crowd-source your life.

Here are some of the questions I asked and the advice I got.

Parents, thoughts on play yards? Necessary? Nice

to have? Waste of money?

Debating how many days one can go without a shampoo.

#threedaysisprobablythemax

It’s plain gross to go more than a day.

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We’re obsessed with instant grati-fication. We want answers and we want them now (or, ideally, five min-utes ago).

So we turn to crowdsourcing be-cause it’s a quick, easy way to get re-sults. But reaching out to your social media network via a status update or Tweet may not be the smartest or healthiest approach, according to Frank Doberman, a psychologist and owner of Karner Psychological Associates in Guilderland.

Doberman equates asking “friends” and commenters for advice on ev-erything from whether to call the doctor about your child’s high fever or if you should complain to the dry-cleaner about your lost or damaged pants to using Wikipedia as a guar-anteed, trusted source when work-ing on a project.

“If we begin to use social media as an alternative for thinking, it leads us down a very scary path for those decisions that require thought,” says Doberman. “If I’m lazy doing

research, I go to Wikipedia rather than going to the right source.”

Laziness isn’t the only problem. Crowdsourcing via social media absolves people of personal re-sponsibility, says Doberman — or so they think.

We’re taught as children that deci-sions have consequences and we must accept those consequences when we make a choice. But, by expressing our indecisiveness and asking others to, essentially, choose our adventure we are separating ourselves from the outcome.

Say, for example, you “crowd-source” your friends online to de-termine if you should ask your fun-ny, attractive coworker on a date. They say “go for it,” so you do. She not only says no, but shares the text you sent asking her with every-one in the office.

You’ve now become office gossip.

Rather than saying “oh, crap, I messed up,” you blame your friends.

But you shouldn’t.

“The taking of responsibility for the choices and outcomes of those choices is a huge obligation if we’re going to generate an effective soci-ety,” says Doberman.

By turning to others — especially a group as large as many have access to online — to help with your choic-es you’re avoiding judgment calls and delaying the foray into adult-hood. “This is a way of remaining tentative beyond useful time.”

A better approach to crowdsourc-ing? You can say “I’m up for Zuppa Di Pesce tonight somewhere in Albany. Where do you recommend?” This is better than “What should I do for dinner” because you, not your network, chose the cuisine and gen-eral areas.

Another method? “I saw my son had a 104 fever so we went to the doctor. Turns out he was bitten by a tick.”

In these two cases, you’ve made a decision — or a partial decision —

and are holding your actions up to public scrutiny. This shows you’re confident, comfortable with assert-ing yourself and unafraid of poten-tial criticism.

And that, says Doberman, is the way you crowdsource.

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1KEEP YOUR SHOULDER STILL. “A good golfer initiates

the golf swing with the lower half of the body first while the upper body stands still,” Miller says. From the waist up, your arms, shoulders and club are still “while the lower half of your body moves first.” The swing starts in the hips and legs and ends with the arms and shoulders.

2 FOCUS ON THE CORE. “You need mobility and stability

of the hip, which is your core,” he says. “If you have no mobility and stability of the hips, you’re just going to swing with your arms and come over the top, which will lead to a slice.” Make sure your stance is sturdy and steady. Miller says using your arms and not your hips will “re-route the path of the swing,” making you slice.

3 FOLLOW THROUGH. Shift your weight properly.

“When you’re in back swing, most of your weight is on your right side,” Miller says (assuming you’re a right-handed golfer; if you’re a lefty, reverse this and keep your weight on your left side in the back swing). As you start to follow through on the swing, push your weight into your left leg. “Some people keep their weight on the right-hand side [and don’t shift],” he says. “That’s called ‘hanging back,’ which will lead to a slice. … Visualize this: When you’re in your back swing and you’re going into your down swing your weight from your right leg transfers to your left leg.”

Jeff Grayson Miller is the owner and founder of Function Fitness, a training program that helps people overcome functional limitations. Miller is also a certified Titleist Performance Institute Golf Fitness Instructor, so he knows golf inside and out. (Find more about Miller at functionfitness.com or call him at 518-281-3772.)

Jeff Grayson Miller

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WANT TO LEARN MORE?See our instructional video online at YouTube.com/TimesUnion Magazines.

Slice

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Giving Props Their Props

Anything from a chair to a bookshelf was fair game for yoga pioneer B.K.S. Iyengar in the 1940s. “He was the great innovator with the use of

props,” says Gerry McDonald, cofounder of The Yoga Loft in Albany. “He would use bricks, planters — anything that was at hand — to achieve what he was striving for.”

Today, all sorts of specialized props are available, making it easier for people with physical limitations to benefit from yoga, McDonald says. Without props, most Ameri-cans would have trouble safely ac-complishing many postures, she says. Some positions, especially restorative ones, use several props simultaneously, she says.

Here are some favorites among Capital Region yogis.

POLE STARBruce Hilliger, who teaches yoga at the SRV retreat center in South Westerlo, values adjustable hiking

poles for postures such as the tree (Vriksasa-na) and half-moon pose (Arda Chandrasana).

“They allow us to do stretches in ways that we would not be able to do otherwise,” he says. “They help people balance, instead of using walls or posts or even other people.”

BLANKET STATEMENTFolded Mexican blankets are “versatile,” says Sarah Nelson Weiss, founder of Sanna Yoga in Rensselaerville. She uses them mostly as an aid to seated postures.

“Unless someone has open hips, and a strong, supple back, when sitting, she

or he will tend to tuck the tailbone and slump forward, mimicking the kyphosis that daily life encour-ages, which constricts the chest and restricts breathing,” she explains. “Sitting on a firm, folded blanket al-lows the spine to lift and acquire its natural curves, good posture, and the ability to breathe.

“It also can be used to lift the heels so that squatting or half-squatting can be done in the proper alignment, with less stress on the knees and more benefit for the hips and spine; also if someone’s back is uncomfortable when lying supine, as in final relaxation (Savasana or

Yoga Nidra), a rolled blanket under

BY LAURIE LYNN FISCHER | PHOTOS BY COLLEEN INGERTOWith yoga, it pays to accessorize

Just a few of the specialized props, including bolsters, blocks and straps.

Using yoga straps: The Supta Utthita Hasta Padangustasana, or extended hand to big toe pose, is shown here.

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the knees can relieve lower back strain. And of course, the body cools quickly during relaxation, so having a blanket to rest under is great.”

BOLSTER UPBolsters are firm rectangular or cylindrical pillows, explains Pam Lunz Medina, owner of The Yoga Lily in Clifton Park. “Bolsters are extremely versa-tile and very useful especially when trying to teach a more ad-vanced posture to a student who is learning it for the first time,” she says. “When I’m teaching pigeon pose [Eka Pada Rajaka-potasana], for instance, we’ll set the bolster lengthwise in front of us. They lie down with their torso on it and turn their cheek to one side.”

Placed lengthwise, about a foot from your body, a bolster can help you relax into a wide leg forward fold (Upavistha Konasana), she adds. “You’d spread your legs nice and wide, getting high in your sit bones,” she says. “Take a deep breath and fold from your hips, resting your torso or forearms — whatever you can reach — on that bolster.”

Bolsters also can support the lower back during deep relaxation (Savasana or Yoga Ni-dra), she says. “I almost always recommend to my students to try at least one a bolster un-der their knees, especially if they have lower back problems,” she says.

STRAP INMade of strong mesh, straps come in differ-ent lengths and typically have adjustable clos-ing mechanisms, says Krista Spohr, proprietor of the Breathing Room in Delmar. “Straps are my favorite props for opening up the shoul-ders and legs,” she says, listing some contexts where they’re useful:

n“In extended hand to big toe pose [Supta Utthita Hasta Padangustasana], a student holds one end of the strap, wraps the other end around one foot and moves the strapped foot toward the face to stretch the hamstrings.”

n“Students put a looped strap around their arms, right below the elbows, so that when they come into downward dog [Adho Mukha Svanasana], they can feel tension. As they press outward into the

strap, they’re engaging their back lateral muscles and they’re engaging the correct muscles in their shoulders.”

n“Tie your feet together for a lying cobbler’s pose [Supta Baddha Konasana], so your hips can open up slowly with support.”

n“Make a loop with one of the big long straps and attach one end to the doorknob. The other end is around your hips, so it’s pulling your hips up in a better alignment.”

ON THE BLOCKBlocks are “useful for beginners who may still be a little unsteady with the poses, and or for people who are working on their flex-ibility and balance,” says Jessica Lubin of the Good Karma Studio in Albany. “Blocks are great in helping with one’s alignment while providing stability and support as well as allowing a student to maintain the pose longer.”

Yoga blocks come in various shapes and sizes, says Sat Kriya Kaur, owner of Kundalini Yoga in Albany. “There are different dimen-sions — three, four or five inches high,” she says. “They now make blocks in the shape of an egg to conform to the shape of your spine if you put it under your back.”

Blocks can give the arms and wrists extra support in a standing forward bend (Uttana-sana), says Kriya Kaur. “People who do have flexibility — their hands are on the floor,” she says. “If your arms aren’t long enough, the blocks will give you extra height. It’s not forc-ing your body to do anything that you don’t have the flexibility to do. If a person is very tall and they have very little flexibility, you

could stack two blocks as an extension. I’ve seen one student put two blocks on top of one another to have that reach.”

PILLOW TALKA meditation cushion called a zabu helps less flexible people comfortably remain cross-legged (Siddhasana) Kriya Kaur says. “We meditate for 11 minutes or more,” she says. “It conforms to the shape of your body. It gives you a very comfortable, solid founda-tion, which is really important.”

The Supta Baddha Konasana, or lying cobbler’s pose, can be done using a bolster, blocks and strap.

Want to know more? See more ways to use yoga props with Krista Spohr of the Breathing Room. Check out our video online at YouTube.com/TimesUnionMagazines.

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You Are What You Eat

In 2012, Susan (who asked to stay anony-mous to protect her privacy) suddenly and unexpectedly lost her husband of 25 years. At 54, she found herself living

alone for the first time in her life, which was hard for all kinds of reasons. Cooking and food happened to be one of them.

“My husband had been the primary cook in our home so it was either learn how to cook or spend the rest of my life eating at restau-rants or ordering takeout,” Susan, who lives in Poestenkill, says in an email. Her friends encouraged her to take cooking classes at A Different Drummer’s Kitchen, where Susan met Tamara Flanders.

Flanders, of Make Peace with Food, helps people figure out what foods are best for their

bodies. She practices and teaches something called intuitive eating (sometimes called con-scious eating or mindful eating).

“[Intuitive Eating] is really a philosophy that establishes a new relationship with food and it allows the person to become their own expert for their own body,” Flanders says. “It’s stepping away from prescribed diet plans. It’s learning to honor your hunger and your full-ness and finding out which foods make you feel good, which ones don’t. It’s figuring out how to stop eating when you’re full and re-ally recreating your habits with food.”

Most people have really complicated rela-tionships with the way they eat. Diets have screwed up our ability to really listen and un-derstand the signals our bodies send us about

How intuitive eating can help you feel better and drop pounds BY BRIANNA SNYDER

TOP TIPS FOR INTUITIVE EATING• Love and honor yourself.

Give yourself the time and place to enjoy a meal.

• Stay away from packaged and processed foods. Whole foods are best.

• Pay a lot of attention to how your food makes you feel throughout your day. Tired? Energized? Keep a diary if it helps you track your feelings.

• Don’t eat in front of the TV or the computer. Focus on your food and what it feels like to eat it. Take some time to really savor it.

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food. Diets put the focus on the food itself, rather than what the body needs and wants. They don’t take into account whether we’re hun-gry, what we’re hungry for, or how that food makes us feel. Flanders helps people read those subtle bodily cues.

This sounds potentially dangerous to life-long dieters. Under this scenario it sounds as if your body tells you it wants a tray of brownies … that you’re supposed to eat a tray of brownies. How is that healthy?

Flanders says sure, go ahead. “Sure, you can go do that. But you need to look at how that made you feel,” she says. “Is that what you want for yourself? Chances are you’re going to be tired, you might have a stom-achache, you might not have a lot of energy. So what’s your goal? Do you want to learn to eat brownies or be healthier?” In fact, the reason you might want to eat five brownies is likely more complicated than just a choco-late craving. If you’re halfway through a pan of brownies, it’s worth it to stop and ask yourself some questions. You may find other contributing factors here: stress, frustration, sadness, fear.

Most of us strive to be healthier. And so many of us have issues with food. Susan says her relationship with food was a little fraught. “I would classify myself as a ‘com-pulsive eater,’” she says. “If I was sitting around the house watching TV, and a com-mercial came on, that was time to get up and head to the kitchen. I didn’t stop to check if I was actually hungry or what I was hungry for — there was no thinking involved. Get up, head to the kitchen, poke head in the fridge, and grab whatever caught my eye. I was also an ‘emotional eater.’ You know how some people get upset and cannot eat a thing? I never understood that. When I was upset, I had the opposite reaction. And with my new-ly empty house, the situation deteriorated. I chose the former.”

Now, Susan says her pantry is full of natural, unprocessed foods. She makes gro-cery lists and menus, spending time thinking about what foods are going to satisfy her and make her feel good.

Sixty-two-year-old Jo Anne Assini, of Ni-skayuna, was a takeout lady. She worked a high-stress job as a prosecutor and judge be-fore she retired. She says she carried about 40

excess pounds she never seemed able to lose. “I want to emphasize since I’ve been on

so many quote-unquote diets,” Assini says. But: “When you get to 60, it’s not about the size you’re wearing. It’s about how you feel inside.” She determined never to weigh herself again and went to Flanders for nutritional counseling. Assini found new recipes for soups and hearty vegetables and whole grains. Since she started eating this way, her cholesterol has dropped and so has her blood pressure. She no longer needs to take Tums before bed. And her weight has dropped to a healthy BMI, despite abandoning any notions of “dieting.”

“There’s no blame [in intuitive eating],”

Assini says. “There’s no ‘this food is off limits.’ There’s nothing like

that. It’s just letting yourself be quiet for at least 15 minutes a day.”

Flanders says Intuitive Eating is not about weight loss, though many of her clients find the weight coming off as they start to tune into their bodies’ natural de-sires for proper sustenance. She says, ide-ally, she’d like to see us all return to the way we ate when we were little kids. “if you want to look at intuitive eating, look at a toddler,” Flanders says. “They stop eating when they’re full. And they eat what their body is craving.”

“A lot of this is about learning to stop being afraid and worrying and counting

calories and micromanaging,” she contin-ues. “Your body has to be able to get those messages out in order for you to be able to embrace the intuitive eating piece. Your body

is naturally going to settle into something that’s going to be

healthful for it.”

Where to get more info about intuitive eating

Tamara Flanders yourbodyawake.com

Pamela Malo/ Yoga for Peaceful Eating pamelamalo.com

The Anti-Diet Project refinery29.com/anti-diet-project

Resources, facts, tips and more intuitiveeating.com

CRAVE FRIES? Give in to yourself. Balance with something

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How Science HelpsBack and Neck Pain

The lower back and neck isa series of bones separatedby shock absorbers called“discs”. When these discs gobad because of age or injuryyou can have pain. For somethe pain is just annoying, butfor others it can be life chang-ing...and not in a good way. Ithas long been thought that ifthese discs could be helpedin a natural and non-invasiveway, lots of people with backand leg or neck and arm paincould lower the amount ofpain medication they take,be given fewer epidural injec-tions for the pain and haveless surgery.

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Through the work of a spe-cialized team of physiciansand medical engineers,a medical manufacturingcompany, now offers thisspace age technology in itsincredible DRX 9000 SpinalDecompression equipment.

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The main conditions theDRX 9000 has success withare:

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Patients describe the treat-ment as a gentle, soothing,intermittent pulling of yourback. Many patients actuallyfall asleep during treatment.

The really good news IS...this is not something youhave to continue to do forthe rest of your life. So it isnot a big commitment.

Since offering the DRX9000 in my Colonie office,I have seen nothing short ofmiracles for back and neckpain sufferers who had triedeverything else. . . with littleor no result. Many had lostall hope.

Had herniated disk opera-tion 8 years ago another discbecame herniated. Doctorwanted to operate have ar-thritis from 1st one (did notwant togounder knife again)very grateful to DRX9000(thank you Dr. Claude D.Guerra, DC) Very happycamper.Raymond FNiskayuna, NY Age 55This treatment was amiracle for my cervical diskherniations. Only other al-ternative was surgery, whichI no longer have to face.William ISchenectady, NY Age 63

I was told by a doctor Iwouldn’t be able to work. Icannot afford to not work soI tried Dr. Claude D. Guerra,DC, and not only did thepain go away but I nevermissed a day at work.Rick SClifton Park, NY Age 42I would love to shake thehand of the person who in-vented this machine. It wasa life saver for me and a lotbetter than going under theknife. I HIGHLY recommendthis to anyone with chronicback pain.Dawn HColonie, NY Age 49Before the DRX 9000 treat-ment. I had no quality of life.Couldn’t do anything for my-self. Thank God for Dr. andthe DRX machine. I can liveagain.Yvette KSchenectady, NY Age 47I suffered for three years, be-fore I received treatment onthe DRX 9000. Today, I cansleep and get out of bed likea normal human being. Be-fore, I couldn’t even drive mycar because the pain in myhips, legs and feet were sobad from the sciatica nervebeing pinched by my Herni-ated Disc L4 and L5, whichalso prevented me from sit-ting in a chair or even us-ing my computer lap top atany time. Today things havechanged due to advancetechnology therapy on theDRX 9000. They always try

to regulate the treatmentsthat work. What is up withthis taught process???? Theworld is changing and sohave I.Frank ATroy, NY Age 52Before receiving the DRXtreatments, my quality of lifewas very poor. I could hardlydo anything other than go-ing to work and going to bed.After the DRX treatments myquality of life has improved90% which has resulted inme being able to go for longwalks without a cane and goshopping.Anne PBurnt Hills, NY Age 70I am so appreciative of thismethod of therapy becausewhen I came to the office Ihad to use a cane and hadmuscle pain in walking. After2nd treatment sciatica nervepain was gone in my left leg.Judith WAlbany, NY Age 64Prior to this treatment myonly options appeared to beinvasive pain management,or surgery. After receiving24 sessions on the DRX, I ammarkedly improved, relative-ly pain free and am able tofunction as I had in previousyears. Highly recommend toanyone with disc issues.Alan PScotia, NY Age 53I would choose this therapyagain! Painless treatmentthat gets your life back to

normal. Stick with it-it works!Linda GBroadalben, NY Age 53I am so happy I came to Dr.Guerra. I was in a lot of painand after being on the DRX Itell you I do not have pain. Ifeel wonderful and the staffare very nice. Dr. Claude D.Guerra, DC is wonderful. Ifyou are in pain try the DRXit really helps.Edith CSchenectady, NY Age 71I think more people shouldknow about this procedurebefore considering any sur-gery. Medications help thepain but they don’t cure thecause. I am back to my oldself again.Lorraine BScotia, NY Age 78I highly recommend this ma-chine. I had my doubts butit really and truly works. Dr.Claude D. Guerra, DC is awonderful doctor and hisstaff is great too.Linda DClifton Park, NY Age 46I was extremely skeptical atthe beginning of treatments- Progress was slow in com-ing - But... then it worked!What a relief!!!Joan KDelmar, NY Age 71I had no where else to gowith this problem. The DRX9000 was just what I need-ed. Many thanks!Burton SMechanicville, NY Age 50

I would definitely refer peo-ple to your office. Dr. Guerraand his staff have made thisexperience a pleasure.Ed HHoosick Falls, NY Age 70Pain free, numbness in theleft foot is gone. DRX 9000is GREAT and does work.Sal LNiskayuna, NY Age 50I’m able to go on long walksand get all night sleep (I’vehad 3 surgeries since 2006)Without the DRX I would bein for a 4th back surgery. I’mgetting back to doing activi-ties with my 10 year old son.Lisa VCatskill, NY Age 45I wish to thank you verymuch for all the help I re-ceived with the spinal de-compression therapy. Yourentire office was very help-ful and compassionate. Nolonger do I sit at night withmy heating pads, movingthem from sore spot to sorespot. My knees are no longeron fire and I’m able to go upand down the stairs mucheasier than before.Mable DBallston Lake, NY Age 68

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78 518 LIFE

Happy Trails Want a good family vacation? Be realistic and plan

BY TRACI NEAL

Phyllis Adler’s young nephew, with whom she often vacations, really wants to take a trip to Florida. Not the theme parks, mind you. Just Florida.

“He’s never been there,” says Adler, a li-censed clinical social worker in private prac-tice in Albany. “He has this vision of what it’ll be like, and he has no idea. I tell him, ‘They have trees and roads and cities. It’s going to look just like Albany.’”

One summer, she took him for a train ride and after about 10 minutes aboard, “sure enough, he was done,” recalls Adler. “And then he was annoyed, like, ‘Is this it?’”

Fortunately for them, it was a short ride. “What if we’d decided to take a trip across three states?” she says. “He would’ve been miserable.”

As families pack for summer vacations or plan stay-cations and day trips, how can they get the most out of their time together even

after the excitement wears off and the reality of being cooped up in a car or airplane and waiting in hour-long theme park lines sets in?

“The truth is, anywhere away from home feels like a vacation for kids,” says Adler, who says she likes to wrap a vacation around an event, like a car show or festival — and a cool place to stay.

“A lot of times the fun for kids is the hotel,” she says. “My nephew remembers one trip we took because the hotel had an arcade — it was his favorite part of the trip; that, and making smoothies in the kitchenette, ordering in food, and jumping up and down on the bed!”

Adults often think a vacation has to in-volve airplanes and heavy bags, says Adler. “But sometimes [a park like Disney] is too stimulating and for kids a long plane ride can be just too much.”

Linda M. gave an example of a simpler — but memorable— family vacation. on time-

sunion.com’s blog, On The Edge.“My dreamboat vacation was nine years

ago,” she writes. “My family got together for a family reunion — the first in too many years.” She and her siblings came from all over the world to a rental house in Bolton Landing.

“Swimming, boating, parasailing, bar-beques around the camp fire, sharing memo-ries until near daylight. All the joys of sum-mer,” she writes. “We laughed until we cried, and our children and grandchildren got to hear stories of a time gone by. It was our very own Norman Rockwell vacation and it is a memory I will cherish forever.”

Taking into account different vacation styles and needs can help raise the satis-

faction factor for everyone, says Donna Loch-ner, a licensed mental health counselor in pri-vate practice in Albany. “Some people like to sight-see, others like to be active, others just

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• Avoid pre-vacation sleep-deprivation, says Pertchik. “A lot of people stay up really late packing or preparing the night or two before a vacation and that lowers their resistance to stress,” he says. “To be up a couple late nights and then be trapped in the car with some kids is kind of a recipe for disaster.”

• Know what your kids will need and give yourself permission to over-pack. For instance, for long car trips, bring a small potty chair for little kids who might have to make a sudden pit stop, recommends Adler.

• Plan your route and budget in scheduled stops along the way, recommends Pertchik. Be sure to have clear directions and a GPS.

• Bring along coloring books, snacks, drinks, and keep them nicely organized, says Pertchik. “Don’t give them out all at once,” he says. “Maybe every hour, surprise them with something.”

• Rent online movies in advance and break one out when the noise level in the backseat exceeds the patience level in the front. “Give them what they need,” says Lochner. “Also let them bring with them things that tend to take their attention. I never thought I’d be advising using video games but a lot of times they really suck kids in and they’re very focused on them” when they just need some “alone time” in a crowded car or hotel room.

• Plan travel games such as License Plate Bingo (divide up nearby states and check them off each time a license plate from that state is spotted); I Spy (“I spy with my little eye something that is…”); Red Car-Blue Car (assign everyone a color and track how many cars you can spot); storytelling (start a story and let the family take turns adding details); Mad Libs (available online or in paper).

• Trade off the shotgun seat. “If you know the kids are particularly vulnerable to fighting in the car I’d separate them and not put them into that position,” says Adler.

• Go over safety rules — remind kids and adults about strangers, says Lochner. “Teach them to stick together and if someone looks scary to them, they should duck into a shop. If someone tries to take them, tell the kids to yell ‘Fire!’ because most of the time when someone yells ‘Fire!’ people pay attention. Even more so than ‘Stranger!’”

• While it’s unrealistic to leave your cell phones at home, set boundaries regarding work and social media and stick to them while on vacation, says Pertchik.

• Take the day before vacation off to complete the packing and relax a little, says Pertchik. “That way by the time you’re on vacation you’re already in vacation mode.”

Keeping Peace on the Road

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TakingReservationsFor 2015

want to lay out on a beach with a book.”Before booking a trip, Lochner advises, “let

the kids participate in planning and have a pre-trip conversation with your family about how you want to spend your time.”

When everyone helps plan the itinerary, says Lochner, “they also have more owner-ship so they’re more likely to be cooperative and participate in all of the activities and side trips than if they didn’t help with the plan-ning.” And, when things go wrong, they’re less likely to blame the planner.

“I like the idea of people sitting down and talking about what they’re expecting from their trip, what they’re hoping to do — and what they might do if something doesn’t go the way they wanted it to go.”

While kids — and parents — often envi-sion themselves as the smiling, happy family holding hands in the vacation brochures, they should also plan for the inevitable bumps in the road — the delays, meltdowns, bad weather or annoying relatives.

“They’ve been looking forward to this; they can’t wait. It’s going to be wonderful,” says Lochner. “Their expectations are way too high, especially be-cause most families only do this once a year.”

But it’s not realistic to feel happy every mo-ment, says Pertchik, Kev-in Pertchik, a licensed clinical psychologist with Saratoga Psycho-logical Associates, especially when families who are used to having their own space are then, for days on end, sharing a car and a ho-tel room, a single bathroom, all of their meals, and every waking moment together.

“Some families think they need to be to-gether 24/7,” says Pertchik. “That’s a recipe for disaster.”

Pertchik recommends scheduling some alone time for naps or lounging by the pool. “Some individuals need that nap or ‘chill time,’” Pertchik says. “It can really make a difference and kind of makes the interactions more memorable.”

P.K. Miller recalls a family “vacation from hell” that involved an eight-hour car ride to see the Mayflower.

“Dad, who never liked to drive long dis-tances was sick all night. We got on the May-flower [and] I was sick all over the Mayflow-er deck,” writes Miller, on On The Edge. “The next day it poured and poured, like sheets of water. …We finally gave up when it rained

the next day, had another long, arduous trek home where Dad was sick again! Never could figure out why Dad, who could not tolerate long-distance driving, put himself through such torture! Still can’t!”

It’s these expectations — and realities — that can make family vacations “the best of times and the worst of times all wrapped up into one,” says Pertchik.

Overall, says Adler, vacations are a great time for families to rejuvenate their curiosity in each other — to relax and give each other a break. “If it’s more of the same — ‘Sit up straight!’ ‘Do this!’ ‘Don’t do that!’ — the va-cation can be sabotaged,” she says. “You’re not going to fix things if you use the three days you’re on vacation to address family issues.”

Instead, she advises, put those things aside and “be curious, be relaxed, use the time to just reconnect, because connection is really power-ful for families, and hands down what kids re-ally want is their parents’ time and attention.”

But when the inevitable does happen — someone blows up or melts down — it’s im-

portant for the adults to keep themselves in check, says Adler. “First of all, know your kids’ capacity for the things that will set them off,” she says. “How much can a kid handle before they lose it?”

Plan ahead for those moments, she says. “When you get annoyed, frustrated or angry because the child is losing it, you can’t offer any-thing to the child,” she says. “You always have to be one step ahead of the child’s [moods].”

Plan well, Adler advises, but when there are delays or long lines “your coping skills will be put to the test.” Have a plan — snacks, drinks, activities you can do — and model ways to calm yourself, she says.

With a little careful planning, the journey can be the best part of the trip, says Adler.

“Be flexible,” says Pertchik. “Some of the best times for people are going to be the spontaneous, the unplanned — like checking out a sunset.

“Allow the kids to be kids. Allow them to have pillow fights and jump on the bed,” he continues. “These are the types of things that they’ll remember.”

“ Allow the kids to be kids. Allow them to have pillow fights and jump on the bed ... These are the types of things that they’ll remember.”

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82 518 LIFE

BY BRIANNA SNYDER | PHOTO BY COLLEEN INGERTO

Nick Zito

FYI with

Nick Zito has loved horses since he was 6 years old and went with his dad to the track. “For some crazy reason it got in my blood,” he

says. As he got older he worked all kinds of different jobs but found himself coming back to horses. He met the famous trainer Woods Garth, who brought him to the Kentucky Derby. By the time Zito was in his 20s, he was doing hands-on work in the stables — grooming, riding and work-ing on getting his training license.

He’s now been a trainer for 40 years, and trains in Saratoga seven months out of the year. Zito deeply loves his work. “I’m blessed,” he says. “I love my job.”

We asked him some serious ques-tions — and some unserious ones.

What are some common misconcep-tions about what you do? It’s basi-cally a 7-day-a-week job and you ba-sically supervise a lot of people. A lot of horses. You have a lot of re-sponsibilities. It’s a very unique job. It’s not so glamorous as what people see from the outside. It’s very hard work, very demanding, takes a lot of your time and you have to work with the right people. What’s the biggest chal-lenge of your job? There are so many owners and trainers who are very competitive, so you have to kind of stay on top. It’s funny because when you have a reputation of winning big races and then for a year or two you don’t, you lose your rep a little bit. That’s challenging. What’s your favorite thing about your job? Believe it or not, it’s the horses. You get close to them. They get close to you, especially if you have them for a couple years and you love them all like children. It’s kind of like something spiritual that goes on, which i’m happy about. What are your favorite qualities in a horse? Oh, boy. It’s if they’re intelligent. One of your readers

might say, “Do you want a horse to spell?” [Laughs.] But I just want a horse to not hurt himself. I want him to gallop the right way, train the right way, work out the right way. They have to look the part, too. Training is like coaching or managing: you want to get a good player in your barn. What’s one thing about yourself you’d change

if you could? That’s kind of a very good question. Nobody’s

ever asked me that question. You really can’t change too much about anybody’s life. You either try to be a

certain way and that’s about it, I guess. What’s one thing about yourself you’d never ever change? Never to lose the competitive edge, the competitive fire we have. You have to thank God all the time that he keeps it in you. I think that’s the thing I’d hate to lose. What’s your idea of happiness? When you get older, you hear all these, you know, expressions, like ‘What’s a happy life?’ And then they always tell you a happy life is happy moments but some people are al-ways so busy trying to get a happy life that they don’t have the happy moments. Sounds like you’re a happy guy. Yeah. I like to be happy. Negative energy is no good. And believe it or not horses pick up on that. Who’s your favorite author? I honestly think that the Bible is a very special book. It’s a complicated book to read. What’s your favorite food? I think I like basically anything plain that’s fresh. There’s an Italian place I like. I like the way [the chefs] cook. They don’t use sugar in the tomato sauce and I like that. That’s my favorite food. Tell us one thing every horse wishes we knew. Everything that breathes has feelings. I think they would want you to know that.

Nick’s hung out with horses since

he was 6 years old.

The famous trainer wants you to know horses have feelings

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