
Workshop instructor Tal Hadani-Pease, at right, and assistant Margaret Hopkins.
Photo by Leila Hawken
Lacto-fermentation in action was the focus of the day at Taghhannuck Grange No. 100 in Sharon, Conn., as attendees learned the relatively easy, but muscular, process of turning cabbage into sauerkraut and using the same salt-brine method to preserve other farm vegetables on Thursday, Jan. 26. Nearly a dozen attended, eager to experience the process.
Not the same as canning, and thought to be easier, the sauerkraut session was led by Tal Hadani-Pease in coordination with Cornwall’s Motherhouse, Inc. The event was one of a life skills series of workshops that had taken a hiatus during the pandemic.
“I started taking workshops at Motherhouse,” Hadani-Pease said. “The more I learned, the more I wanted to learn, and now I’m teaching,” she added. Motherhouse is a Cornwall, Conn., based organization under the leadership of Debra Tyler of Local Farm who also serves as Grange chaplain.
Lacto-fermentation is a simple fermentation process requiring nothing more than salt and vegetables—no fancy equipment. Participants needed to bring a bowl, knife, spoon, cutting board, and empty jars. Cabbages and salt were furnished. The whole cabbage-to-jar process took about 30 minutes.
The essential workers in the fermentation process are the lactobacillus bacteria, already present in and on all people and all surfaces, absolutely everywhere, Hadani-Pease explained. There are heroes and villains among those bacteria. The bad bacteria cannot tolerate the salt in the process, but the good bacteria can and do. The salt brine eliminates the bad bacteria to enable the good bacteria to interact with the natural sugars found in cabbage and other farm vegetables and proceed with the beneficial work that the lactic acid (natural preservative) is doing to create the delicious product, such as sauerkraut in the case of the workshop’s cabbage.
The salt-brine fermentation process dates back 2,000 years to the ancient Chinese as an early means of food preservation, Hadani-Pease noted.
Diving into the first step, participants sliced and chopped their cabbage. Among the first to complete that step was Peter Jensen of Falls Village, Conn., with experience as a professional chef, working with an appropriately sharp knife and a practiced technique.
“If you curl your fingertips under, you never cut your fingers,” Jensen advised.
Using Celtic sea salt with high mineral content, Hadani-Pease explained the measurements by weight for the right amount of salt at 2% against the weight of the cabbage. She said her kitchen scale remains a valuable tool.
The next step involved vigorous pounding of the cabbage and the salt, intended to bruise the cabbage and beat it down in volume while the salt drew out its natural sugary liquid to create the brine.
Tightly packing and weighing the beaten cabbage into jars was the final step. All were advised to “burp” their jars each day as the fermentation process did its work, lest the jar explode. At the end of seven days, the sauerkraut would be ready for a tasting.
Tyler indicated that more life skills workshops are likely to follow, although none has been scheduled at present.
With robust voter turnout throughout the region, proposed 2025-26 education budgets passed handily, along with their additional propositions, in the polling held on Tuesday, May 20.
By a margin of 173 to 103, voters approved the 2025-26 budget totaling $28,665,850, an increase of 5.96% over the current year. After expected revenues are factored in, the amount to be raised by local taxes is $19,403,307, a 5.27% increase over the current year.
Also approved by a margin of 185 to 92 was a vehicle purchase proposal totaling $249,190 to cover the cost of acquiring one 65-passenger school bus and two Chrysler Voyager vehicles to serve the students’ transportation needs.
Two School Board candidates seeking re-election were unopposed. Nichole Reyes received 260 votes and Anthony Robustelli, 234.
“Thanks to the community for supporting our children’s programs,” commented School Superintendent Raymond Castellani, immediately after the vote count was announced. “Thank you to the voters,” he added. “It makes the work so gratifying when you have the support of the voters.”
By a margin of 816 to 331, voters approved the proposed school budget for 2025-26. The budget totals $35,649,651, a 3.1% increase of $1,074,576over the current year. Of the total, the amount to be raised by taxes after expected revenues are deducted, is $27,782,136, a 2.61% increase over the current year.
Extensive repairs and renovations to maintain and improve the middle school and high school at a projected cost of $37,381,383, defined as Proposition 2, passed by a margin of 748 to 399.
Proposition 3 to cover upgrades to the elementary schools at a cost of $1,883,099, passed by a vote of 706 to 439.
“With these results we will be able to ensure the safe and health upkeep of our facilities as we plan for the future of our district,” said Superintendent Caroline Hernandez-Pidala, commenting on the vote. She went on to thank the voters for having come out to vote.
Hernandez Pidala also thanked the students and constituents who helped share information within the community about their schools’ needs and the importance of voting.
Unopposed candidates for re-election for three-year terms as members of the school board were Dena Ghobashy and Jennifer Carnecchia. Voters also approved the election of Perry Hartswick, seeking to continue his service as Board President.
By a margin of 294 to 102, voters turned out to approve the proposed school budget totaling $38,712,336, a 2.71% increase of $1,022,592. The amount to be raised by taxes is $27,885,802, an increase of 3.2% over the current year.
A proposition that will create a Capital Reserve Fund to aid with future expenditures passed by a vote of 309 to 87, and another proposition to purchase two new 71-passenger school buses and an eight-passenger Chevy Suburban passed by a vote of 284 to 110.
Total cost for the two buses and the van is estimated at $396,369. The proposition also added $118,911 in anticipated tariff costs. The proposition costs are to be supported by the Bus Purchase Reserve Fund that had been approved by voters in 2022.
Re-elected to serve three-year terms on the school board were Fred “Chip” Couse with 333 votes and Amie Fredericks with 330 votes. There were 16 write-in votes.
“We greatly appreciate the support of our community and are looking forward to a successful 2025-26 school year,” said Superintendent Dr. Brian Timm, commenting on the positive vote result.
A traditional Memorial Day observance to honor the fallen was held Fountain Square on Monday, May 26. The ceremony included an Honor Guard from the Wassaic Fire Company standing by the Veterans’ Memorial Wall.
AMENIA — The community gathered at Fountain Square under sunny skies on Monday, May 26, for a Memorial Day ceremony to honor the fallen who bravely served their country. Remembrances, tributes, prayers and music combined to create the fitting annual tribute.
An Honor Guard from VFW Post #5444 of Dover Plains presented the colors at the start of the ceremony that began promptly at 11 a.m. with a welcome from VFW Commander Nick Woodard to the more than 100 who had gathered.
“Aware of the dangers but responding to the call of duty,” Woodard spoke of those who bravely served and ultimately sacrificed their lives. On behalf of those gathered, he extended deepest respects and “the highest tribute we can offer.”
VFW Post Chaplain Rick Butler offered a prayer asking for help in supporting families of those who gave their lives for their country.
“How far back are the losses,” said Town Supervisor Leo Blackman, reflecting on the losses over centuries of battle. He spoke of the ongoing historical society project to erect signs at each local historic cemetery where Revolutionary War veterans are buried.
The ceremony included donation of a defibrillator by former local Fire Chief Bob Boyles to VFW Post #5444, Auxiliary President Charlene Mayville.
Closing prayer was offered by Fr. Andrew O’Connor of Immaculate Conception Church who read Psalm 127.
In closing the ceremony, Commander Woodard thanked all who contributed to the ceremony, including the local fire departments, the Honor Guard of the Wassaic Fire Company, the Community Enhancement Committee for Fountain Square floral planting, Vicki Doyle, Leo Blackman and the Honor Guard and Auxiliary of Post #5444.
Jay Dacey of the United Kingdom’s Channel 4 took an unexpected detour to the Village of Millerton on Friday, May 23 to capture footage of a rural American town.
The stop was one of the last on a 10-day trip to the United States to film a piece on American politics.
Other filming locations included Washington, D.C., New Haven, and Shelter Island in eastern New York.
Red, white and blue Memorial Day planting by Townscape’s volunteers ahead of Memorial Day ceremonies.
The Townscape team was out in force in time for Memorial Day in its 25th year of flower planting.
Planting were place throughout the village, and they can be found at the War Memorial in Veterans Park, in the boxes and planters on the bridge on Main Street, and at the Rail Trail crossing. As always, Tracy Hanselman and Jim Lambertson gave Townscape assistance with their expert horticultural direction, and they will maintain and water the plants throughout the season.
This year, Paley’s Farm Market has supplied Townscape’s colorful assortment of flowers: red and white geraniums, blue salvia, Dusty Miller, yellow petunias and many others.
Over the summer, Townscape will be hosting a Raffle Tent on Saturdays at the Millerton Farmers’ Market on Dutchess Avenue from 10 a.m. – 2 p.m. Raffle tickets (5 for $20) to help raise funds - not only for flowers, but also for Townscape’s many other community beautification initiatives such as tree plantings, holiday lights, benches, park tables and chairs.
Townscape volunteers Catherine Fenn,left, Teri Goetz, center, and Claire Goodman,withstood the cool temperatureson W ednesday, May 21, in Millerton as they placed planters along Main Street in advance of Memorial Day activities.Photo by John Coston
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