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A Tangled First Foray to New York in 2026
Patrick L. Sullivan
May 06, 2026
Gary Dodson demonstrated the two-handed switch rod cast on the Schoharie Creek on April 18. The author failed to learn said cast.
Patrick L. Sullivan
The last time I tried fishing in the Catskills, in the fall of 2025, I had to stop pretty abruptly when it became apparent my hip was not going to cooperate.
So it was with considerable trepidation that I waded across a stretch of the “Little Esopus” that turned out to be a little bit deeper and a tad more robust than I thought.
This was on Thursday, April 16.
The Esopus is a tailwater, meaning cold water comes out of a dam and supplies the river with regular infusions of cold water that is good for trout.
But it is an unusual tailwater, in that the added flow comes out of the Schoharie Reservoir in Greene County and travels 18 miles through a pipe running under a considerable chunk of mountains and empties into the Esopus in the hamlet of Allaben.
This is officially known as “Diversion from Schoharie Reservoir” or the “Shandaken Tunnel.” In practice it is called “the Portal.”
Between the Portal and the Ashokan Reservoir about 13 miles downstream the Esopus is a big brawling trout river, roughly the same size as the Housatonic. Upstream of the Portal the Esopus is a medium-sized to small freestone stream. Hence “Little Esopus.”
My compatriot Gary Dodson and I were messing around on the “Little” section a couple weeks ago.
The weather was summery. The water temperature was 58 degrees F, about ideal.
The forsythia was blooming everywhere, and that usually means the first significant mayfly hatch of the year, the one imitated by the Hendrickson fly, is going on.
And I did see some Hendricksons floating around here and there.
But mostly I saw zip, except for when I spooked a couple of suckers.
Old joke: Suckers are often mistaken for brown trout. They tend to dive and tug like browns when hooked, adding to the illusion.
It’s only when one comes to the net that the angler feels like a sucker for being taken in. Again.
The day before, with high winds complementing the summer feel, we tried the Batavia Kill impoundment in Windham, where I attempted to crack the code on the two-handed rod cast.
I failed there and blamed it on the wind. So we went to the Schoharie, where legions of recently-stocked trout should have been eager to eat anything, and the wind wasn’t quite as bad.
I failed there too. This is going to take a while.
Meanwhile the usual Harry Homeowner opening up experience included a highly satisfactory lack of mice and their droppings, and a leaky hot water heater.
We’ve had the thing for about 50 years, so it’s hard to complain too much. Phil the Plumber installed a new one and we’re good for another 50 years.
The wading adventure described above felt a little hairy but I managed, and I found an easier place to cross on the return trip.
The new hip didn’t bother me at all. My thigh muscles were pretty sore the next day, though. Too much couch time over the bleak winter.
And while our rabbit population seems to have moved on, the resident deer were messing around on the lawn in the evenings. I like to sit outside reading and occasionally chirrup to them. They like to ignore me until they take fright for a mysterious deer reason and go bounding off into the woods.
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Mahaiwe’s ‘100 Years of Movies’ returns
Brian Gersten
May 06, 2026
The Mahaiwe Performing Arts Center in Great Barrington.
Kevin Sprague
The Mahaiwe Performing Arts Center will light up the silver screen this summer with the return of “100 Years of Movies,” a beloved film series celebrating the enduring legacy of American cinema.
Now in its third consecutive year, the program blends entertainment with insight, as director and film scholar Deborah Reinisch introduces each screening with historical context, behind-the-scenes anecdotes and a deep appreciation for the craft of filmmaking.
This year’s series carries added resonance, aligning with the 250th anniversary of the signing of the Declaration of Independence. It also pays tribute to iconic performers whose careers shaped generations of moviegoers, including the late Robert Redford, Diane Keaton, Gene Hackman, Rob Reiner and Robert Duvall.
The series opens May 15 with “Bringing Up Baby” (1938), the quintessential screwball comedy starring Cary Grant and Katharine Hepburn. A week later, audiences can dive into the shadowy intrigue of “The Big Sleep” (1946), featuring Humphrey Bogart and Lauren Bacall.
Additional highlights include “All About Eve” (1950), starring Bette Davis; “North by Northwest” (1959), directed by Alfred Hitchcock; and the Oscar-winning thriller “The French Connection” (1971). Later in the summer, the series continues its journey through decades of filmmaking with canonical works such as “The Godfather” (1972) and “All the President’s Men” (1976).
With a thoughtfully curated lineup, “100 Years of Movies” offers both longtime cinephiles and casual viewers a chance to experience the films that have helped define American culture. As Reinisch notes, the series provides “a splendid way to explore our American experience,” one frame at a time.
Tickets are available at mahaiwe.org or through the Mahaiwe box office at 413-528-0100.
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A savory onion pie recipe from Dugazon
Bobby Graham & Matthew Marden
May 06, 2026
Savory onion pie
Bobby Graham
Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.
This savory pie is a delicious alternative to quiche or tomato pie (which we’ll share in the future). Bobby’s mother made a similar recipe, and it was a huge hit.
Ideal for breakfast, brunch or lunch entertaining. Serve hot with a crisp white wine and a crispy green salad. Great for groups. Yum!
Savory Onion Pie
Inspired by a recipe from Barbara Dugazon Graham
Yield: 6 to 8 servings
Ingredients
For the crust:
•1 cup crushed saltine crackers
•1/4 cup salted butter, melted
For the filling:
•2 cups thinly sliced onions
•1 clove garlic, finely chopped (optional)
•2 tablespoons salted butter
•1 cup milk
•2 large eggs
•1/2 teaspoon black pepper
•1 1/2 cups grated cheddar and Parmesan cheese
•5 dashes Tabasco sauce
•1/2 teaspoon Tony Chachere’s Cajun seasoning
•Leaves from 1 fresh thyme sprig, or 1/2 teaspoon Italian seasoning
•1 to 2 green onions, finely chopped, for garnish
Preparation
•Heat oven to 350 degrees. Place rack in center of oven.
•Make the crust: Combine cracker crumbs and melted butter. Press firmly into a 9-inch metal pie pan to form an even crust.
•In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until softened and lightly caramelized, about 5 to 7 minutes. Add garlic, if using. Let cool slightly, then spread evenly over crust.
•In a large bowl, whisk together milk, eggs, black pepper, Tabasco, Cajun seasoning and thyme. Stir in cheese until well combined. Pour mixture over onions.
•Bake uncovered until golden and set, 45 to 60 minutes. Watch closely during final baking.
•Let cool 5 minutes. Sprinkle with green onions, slice and serve hot or at room temperature.
Notes: Pie can be frozen after assembly and baked later. A metal pie pan is recommended for best results.
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Nourish Neighbrors
Millerton News
May 06, 2026
Provided
Support local food access during Tri Corner FEED’s second annual Nourish Neighbors, May 11–17, by dining and shopping at 18 participating businesses across the Northwest Corner and eastern Dutchess County, with donations benefiting the organization’s Food Sovereignty Fund. For a list of participating restaurants and businesses, visit tricornerfeed.org/nourishneighbors
In a region of plenty, campaign aims to meet growing food needs
Debra A. Aleksinas
May 06, 2026
Blake Myers, left, director of food programs at the Tri Corner F.E.E.D. Market in Millerton and Linda Quella, founder, take a break on a recent busy Friday.
Photo by Debra A. Aleksinas
SHARON, Conn. — In a region often associated with affluence, hunger relief organizations say pockets of poverty are deepening, with as many as four in 10 households struggling to cover basic needs, according to regional estimates.
A weeklong fundraising campaign beginning May 11 will ask diners at local restaurants to help address that gap by funding the purchase of fresh food from local farms for distribution to area pantries.
Supported by more than a dozen restaurants and cafes across the tri-corner region, the Nourish Neighbors campaign raises funds to support that effort — connecting restaurants, farms and hunger relief efforts.
“We expect to have about 15 restaurants participate, from Champêtre in Pine Plains all the way to the Falls Village Inn,” said Chris Armero, an organizer of the campaign. “Not many people know that four out of 10 of our neighbors have trouble paying their bills.”
The effort is led by Tri Corner F.E.E.D. (Food Equity, Education and Distribution), the Sharon-based nonprofit behind Nourish Neighbors, founded in 2023 by former Q Farms owners Linda and James Quella. The organization is advancing a model to expand access to fresh, locally grown food while supporting farmers and small businesses — a concept organizers say is increasingly needed in the tri-corner region, where many households are struggling to meet basic needs.
Tri Corner F.E.E.D. operates a local storefront at 56 South Center St. in Millerton, where food is priced based on income. The organization also purchases produce from local farms, including Adamah Farm in Falls Village, for area food pantries.
Demand rising at local food pantries
Local food pantries — including The Corner Pantry in Lakeville, North East Community Center (NECC) in Millerton and St. Thomas Episcopal Church in Amenia — have reported sustained increases in demand since the pandemic, even as emergency supports have receded and funding sources have tightened.
That pressure has exposed a broader challenge across the region: not only how to meet immediate need, but how to provide consistent access to nutritious food in a way that is sustainable for both households and the local agricultural economy.
Tri Corner F.E.E.D.’s approach centers on strengthening those connections, said Linda Quella, who previously farmed land in Sharon and sold her produce primarily via farm stands and farmers markets.
She said the experience underscored how difficult it is for farmers to earn a living through local sales alone.
“We were going to farmers markets three times a week,” Quella said. “People don’t realize how much you have to sell to earn a living as a farmer.”
She added, “Everybody that was buying our food was very well off.”
That realization led to conversations with hunger relief organizations, including the NECC in Millerton and its food programs director, Jordan Schmidt.
With food pantries held twice a month, Quella saw an opportunity to host a pop-up market with the organization.
“We could tell it was a need,” Quella said. “It became clear this would be welcome in this community.”
These efforts — including research into ALICE (Asset Limited, Income Constrained, Employed) data from United Way, which identifies households that struggle to cover basic costs — along with sliding scale pilot programs and a grant to assess regional need, helped shape Tri Corner F.E.E.D.’s current model.
“Through that study, we found that farmers can’t afford to discount products. They need full price for their product,” Quella said. “And that consumers needed nutrient-rich food but didn’t have access to it.”
Quella describes Millerton as a food desert, noting the closure of the town’s only food market there several years ago.
Program pays farmers upfront
To address that challenge, Tri Corner F.E.E.D. purchases produce and other goods through its Food Sovereignty Fund, which was established to buy directly from farmers and distribute those goods to local food pantries — ensuring access to fresh food while providing farmers with a stable, guaranteed market.
Farmers are paid in advance for their harvests, offering financial stability and encouraging participation in food distribution programs. The fund also connects farms with community-based hunger relief partners — including food pantries, schools and community centers — to deliver fresh produce to underserved populations.
Participating farms include, in addition to Adamah Farm, Rock Steady Farm, Sky High Farm and the Ten Mile Farm Foundation, among others across Connecticut and New York.
Surplus crops benefit communities
At Adamah, a nonprofit CSA (Community Supported Agriculture program), connected to the Isabella Freedman Jewish Retreat Center, the model allows members to buy a share of a farm’s harvest upfront in exchange for regular distributions of fresh produce throughout the growing season — helping redirect surplus crops into the community.
“In 2025, we sold a few items a week through Tri Corner, including cherry tomatoes, zucchini and herbs,” said Janna Siller, farm director and advocacy coordinator at Adamah. “It was a great way for us to bring items we had extra of to the community.”
Siller said the region produces abundant food, yet many residents rely on distant grocery stores due to cost barriers or limited access.
“Tri Corner is helping bridge that gap,” she said.
Adamah also raises funds to donate produce to local pantries, sometimes delivering close to 1,000 pounds of food in a single day.
Tri Corner F.E.E.D. also provides logistical support to farmers and hunger relief organizations, helping coordinate distribution and maintain a consistent supply. Its broader goal, organizers said, is to build a more equitable and resilient regional food system serving communities affected by food insecurity.
All welcome at the market
Tri Corner F.E.E.D. Market’s Millerton grocery store offers farm-fresh meats, seasonal vegetables, prepared foods, coffee and baked goods.
“We really want to reduce barriers for people to be able to afford nutritious, local food,” said Blake Myers, director of food programs at the Tri Corner F.E.E.D. Market. “Anybody can come in and shop.”
Customers select from three pricing tiers: green for full price, orange at 30 percent off and yellow at 60 percent off — a system designed to make shopping accessible while preserving dignity, she said.
About 75 people shop there weekly, with roughly 50 relying on it as a primary grocery source.
“The interaction makes it a true community asset,” Myers said. “Here, people can feel comfortable about the burden that they carry.”
Many customers are on fixed incomes, she added, making them especially vulnerable to rising costs.
Restaurant patrons pay it forward
That same model extends to the upcoming Nourish Neighbors campaign.
“We work with area restaurants. Diners donate to help support the Food Sovereignty Fund,” Myers said. “When you visit a participating restaurant or business, you have the opportunity to pay it forward by donating while dining out.”
Donations go directly toward Tri Corner F.E.E.D.’s Food Sovereignty Fund. Supported local pantries include The Corner Pantry in Lakeville, North East Community Center in Millerton and St. Thomas in Amenia.
“This is especially urgent as demand for their services has risen just as federal and state support has come under pressure,” Armero said.
Even as the program expands, Quella said, the scale of need continues to outpace available resources. Rising living costs strain both households and farms, leaving programs like Tri Corner F.E.E.D. to shoulder a growing share of the region’s food access needs.
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Rosemary Rose Finery marks Millerton move with ‘Grand Re-opening’
Robin Roraback
May 06, 2026
Jessica Lee, owner of Rosemary Rose Finery, at the opening of its new location on Main Street in Millerton on Saturday evening, May 2.
Photo By L. Tomaino
MILLERTON — Rosemary Rose Finery, a jewelry and artisan goods shop, has officially moved to 50 Main St. in Millerton after two years on Main Street in Salisbury.
The new location is shared with Common Place Craft Workshop, which had operated craft workshops out of the space that was formerly occupied by BES — a gift and home decor shop that ceased operations at 50 Main St. earlier this year. Owner Meg Musgrove had been seeking a partner to continue and expand the workshop and retail concept.
On May 2, a “Grand Re-opening” of the combined space attracted crowds of people browsing, buying, laughing and talking among glittering showcases filled with jewelry and other items.
The walls of the shop displayed screen-printed wall hangings, vintage objects, pottery, greeting cards and botanical displays. In the back, the workshop space was set with refreshments from neighboring restaurant Willa.
It was serendipitous when Jessica
DeCarlo Lee, owner of Rosemary Rose Finery, found out that Musgrove, screen printer and proprietor of Common Place Craft Workshop, was looking for a new partner to share the space at 50 Main St.
Lee had been outgrowing her shop in Salisbury, longing for more space in which to hold her herbal workshops. She met with Musgrove, and everything aligned for the two to join forces in Millerton.
Musgrove is a designer who produces a line of colorful hand-made, screen-printed cotton products in Millerton. They include original patterns in bright panels and sets of fabric items for the home that feature pillows and dishtowels. Her business, Meg Musgrove Printshop, sells retail and wholesale.
She had been giving workshops for about a year in the shop and didn’t want to give it up.“People were coming back time and time again,” Musgrove said, adding the workshops became “more about a gathering space for people to come together.I am very glad for it to continue.”
For her part, Lee, a jewelry designer and herbalist, is excited to begin a five-week Community Supported Agriculture workshop in which participants will build their own “apothecary package,” explained Lee.“They will make their own and a few extra to sell,” Lee said. The proceeds will be donated locally.
The packages will contain eight different kinds of seasonal herbal medicines such as foraged wild tea, seasonal bug spray, healing balms and lotions, bitters to aid digestion, herbal sea salts, tonics, syrups, and tinctures. Lee hopes to have sixty apothecary packages to sell. She and her students will work out pricing and who will receive the proceeds.
Both artists also have their work for sale in the shop.Musgrove’s colorful screen-printed wall hangings and home décor share the space with Lee’s jewelry designs, vintage jewelry, herbal tinctures, lotions, and apothecary items.
Her original jewelry design remains a centerpiece of her business.“The last two years, sales in custom jewelry got going,” Lee said. “I’ve been doing more custom designs and engagement rings.”She also does jewelry repair.
Some upcoming workshops are “Dorodango, A Meditative Craft,” “Essential Oil Distilling and Herbal Scent Making,” “Herbal CSA Series” and “Make a Block-Printed Checkerboard.”
Workshops are taught by Lee, Musgrove and other area artists such as Katharyn Crippen Shapiro, Erica Recto and Kate Selengia.
Lee and Musgrove ask that anyone interested in participating register in advance.
To find out more about the workshops and register, visit commonplacecraft.square.site
For more about Rosemary Rose Finery, visitwww.rosemaryrosefinery.com
For more about Meg Musgrove and her designs, visit
megmusgrove.com
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