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Eat Here Now: Hudson Valley’s Restaurant Scene

Eat Here Now: Hudson Valley’s Restaurant Scene


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New York’s Hudson Valley has officially emerged as a go-to travel destination for discerning gourmands and oenophiles, and rightfully so. It’s blessed with fertile soils and the precise climate necessary for producing juicy wine grapes, creating the ideal stomping ground for chefs, farmers, growers, vintners, and makers of fine food products to coalesce and form a juggernaut of freshness. The farm-to-table philosophy resonates throughout the community like a battle cry against the system that brought the world modern fast food, transforming the territory into a haven for many a burnt-out city chef looking to revitalize creativity (and career) by reconnecting with the purity of nature.

To celebrate the late-fall harvest, the region’s best restaurants and supporting businesses are collaborating to bring diners Hudson Valley Restaurant Week. The most esteemed eating establishments in seven counties (spanning 114 miles from north to south, and including one spot in nearby Connecticut) will be offering multicourse lunches and dinners at jaw-droppingly low prices — perfect for people who want to experience as many remarkable meals as possible without breaking the bank.

Running from Nov. 4 through Nov. 17, Hudson Valley Restaurant Week (HVRW) is the brainchild of Janet Crawshaw and Jerry Novesky, co-owners of The Valley Table, a quarterly publication that highlights the agriculture, products, and cuisine of the region. Crawshaw and Novesky kick-started the culinary movement here by launching their praised publication in 1998 after being inspired by Chefs Collaborative, a collection of sustainable and local food evangelists. Then, to really rocket their scene into statewide (if not international) stardom, they organized the inaugural HVRW in 2006 to entice diners to dabble in an extensive array of the area’s offerings.

What began with 70 participating eateries now features just less than 160, with Westchester County leading the way with 87 establishments in the mix, followed by Dutchess with 28, Rockland with 17, Putnam with 10, Orange with nine, Ulster with six, and Columbia and the state of Connecticut each having one. During the promotion, lunch runs for $20.95 and dinner is $29.95, each including three courses. Supplying these venerable venues with top-notch produce, meats, cheeses, wine, and spirits are some of the state’s most notable suppliers renowned for attention to detail and quality.


Spring 2021 Hudson Valley Restaurant Week - May 10-23

HVRW is back, this time it's actually in the spring, presumably to make it easier to sit outside if that is your preference (my wife and I are vaccinated so we will eat indoors if necessary). Several places have their menus posted, which is nice.

Some places that I've never been to before with menus that look interesting:

The Greek-ish in Harrison and Nyack, which is offering four courses instead of three, and whose menu explains that they are paying their staff more than tipping is no longer required (but you can still add to your check and it will be used for their employee bonus and promotional programs).

Appetit Bistro in Port Chester, which I've never heard of but gets good reviews online and I like their RW menu.

Bellacosa Wine & Tapas Bar in Dobbs Ferry

Last HVRW we ate at Zero Otto Nove in Armonk and had an excellent lunch and wll definitely go back. Also had a nice lunch at La Camelia and would go back but it seems like they're doing the same HVRW priced menu for lunch all the time.

Maria Restaurant is doing an excellent HVRW menu again, it will be our first stop.

We enjoyed our brunch at The Rare Bit last time, might try dinner this time.

I don't eat red meat but if you do, Fogo de Chao is doing HVRW so a good chance to try it for a reduced price.

We used to love going to The Cookery for HVRW, they did the entire menu and the branzino en croute was easily one of the best entrées I've ever had for restaurant week and other stuff was also excellent. Now they're offering much more limited choices, including their fried chicken sandwich. I'm going to pass on a $16 entrée on a $36 dinner menu, thank you.


Follow the Footsteps of Local Artists at the Hudson River Skywalk

Almost 200 years ago, Thomas Cole and Frederic Church gazed at the Hudson River region for inspiration in their artistic journeys. The pioneers of the Hudson River School — a mid-19 th century landscape painting movement — based their life’s works on the land cherished by Hudson Valley locals today.

Now, Hudson Valley residents and tourists can absorb the expansive views of the Catskills and the Hudson River, much like the disciples of the impactful artistic movement.

June 1, 2019 marked the opening of the Hudson River Skywalk, a scenic walkway along the Rip Van Winkle Bridge connecting the Thomas Cole Historic Site in Catskill and the Olana State Historic Site in Hudson.

The Thomas Cole Historic Site, the Olana Partnership, and the New York State Bridge Authority collaborated on the project since the grant funding for the design and concept first began in 2016. Construction for the Skywalk occurred in three phases and was announced as a part of Gov. Cuomo’s tourism initiative in his 2018 State of the State address.

At the opening ceremony for the Hudson River Skywalk / Photo by Chris Steber, NYS Bridge Authority

“This project is a perfect example of a successful public-private partnership between state and local partners promoting a unique part of New York State history and creating a timeless experience for generations to come,” Cuomo notes.

The walkway restructure aims to help visitors to find power and meaning within the Hudson Valley landscape while increasing cultural tourism to the region. Three new viewpoints, each 50 feet long and 10 feet wide, were added to the sidewalk on the Rip Van Winkle Bridge to ensure safe viewings of the surrounding scenery.

The $11.1 million Hudson River Skywalk promotes an appreciation of natural beauty, as well as the artistic dedication of Cole and Church.

Actors portray Frederic Church and Thomas Cole. Photo by Olive Cadet, NYS Bridge Authority

On the west side of the Hudson River, Cole’s original home and studio still stand. As the founder of the Hudson River School, Thomas Cole’s Historic Site provides a close look at the artist’s life, including exhibits which showcase his paintings, events and programs, walking trails, and even guided tours.

To the east, visitors can find the Olana State Historic Site, a 250-acre artist-designed masterpiece by Church, a friend and former student of Cole’s. Exemplifying Church’s interests in art, architecture, design, and environmental conservancy, the site enables visitors to peek inside the Persian-inspired home and a take in a 360-degree view of the Hudson Valley region from the estate’s summit.

With this new cultural route, visitors from far and wide—and even down the road—can explore artistic themes like preservation and landscape perspective for years to come.


Garrison’s Historic Bird & Bottle Inn Reawakens in Putnam County

When it comes to Hudson Valley landmarks, The Bird & Bottle Inn is as historic as it gets. The sunshine yellow Putnam County destination has been standing for more than 250 years, during which time it served as everything from a stagecoach stop to a tavern to an inn and restaurant. Yet after changing hands from one owner to the next over the past few decades, it ceased operation in 2019 and awaited a visionary who could bring it back to life.

Now, the property extends its storied legacy in the Hudson Valley as an inn and restaurant for the community once more.

“I didn’t even realize that the Bird was for sale,” admits Marjorie Tarter, the new owner and operator of The Bird & Bottle Inn. “I hadn’t been there for some time and it wasn’t at all on my radar.”

The Putnam County inn might not have been on Tarter’s radar much prior to her purchase of it in February 2020 with a group of friends and investors, but business management certainly was. A local leader in Dutchess County, she and her fiancé Brendan McAlpine are the masterminds behind Hudson Valley Marshmallow Co., Story Screen Theater, and Wonderbar in Beacon, along with Dutch’s Spirits in Pine Plains. They also collaborate with their family, including McAlpine’s father Robert McAlpine, to manage The Roundhouse in Beacon.

When a friend mentioned that the inn was for sale back in 2019, Tarter was intrigued by the history of the space. At the time, she had her hands full with the success of Story Screen and the recent debut of Wonderbar, so the prospect of adding another business to her local collective wasn’t on her mind at all. Even so, she ventured over to Garrison for a tour and promptly fell in love.

“The building itself is 260 years old, and it feels like walking back in time,” she enthuses. “I saw the property in the winter and was like, ‘This is my dream.’”

A history lover and Beacon Historical Society member, Tarter knew she wanted to preserve the sense of tradition embedded into the property as much as possible. Between visiting the space and purchasing it, she dove deep into the inn’s past to learn more about its local legacy. Along the way, she discovered that The Bird & Bottle Inn dates back to 1761 and was originally known as Warren’s Tavern after first serving as a residence and later a stagecoach stop under Samuel Warren. After sitting abandoned in the 1800s, it transformed into the inn that Hudson Valleyites know and love beginning in the 1940s.

Because of The Bird & Bottle Inn’s longstanding local roots, Tarter wants to keep that history intact as much as possible.

“My goal is to rehabilitate and restore the space while respecting her bones and what she is,” she notes. Since the COVID-19 crisis hit the Hudson Valley just after the purchase of the building, Tarter and McAlpine had months to renovate the property and take their time to ensure it fit their vision. If all goes well, it will be ready in time for a spring opening in Garrison.

With a planned opening in phases, the first element of The Bird & Bottle Inn’s reawakening will be the onsite restaurant. True to its roots, the restaurant will serve classic American fare with a creative vibe. Chef Adam Sternberg, who currently presides over Wonderbar in Beacon, will lead the food program, offering menus that delight with classic dishes presented with culinary twists.

“It’s going to be polished and old-fashioned and classic, in the vein of what people have come to know of The Bird & Bottle,” Tarter explains. “I want to dig into the history.”

The restaurant will open just in time for outdoor dining in the Hudson Valley, bringing with it the beauty of The Bird & Bottle’s natural landscape. With its signature bar that leads to the outdoor patio, not to mention its taproom and lounge area, it’s ideal for indoor and outdoor dining alike. To further share the charm of the property with locals, Tarter plans to reintroduce the inn’s event offerings, which previously ranged from weddings to bridal showers to birthdays and everything in between.

“It serves as the most beautiful, special, and storied background for any kind of event,” Tarter notes, adding that the presence of the rippling Indian Brook and the picturesque eight acres of grounds make for perfect photo opportunities. For larger events, a dedicated site is ideal for tented happenings as well.

Of course, the restaurant and events won’t be the only offerings available at The Bird & Bottle Inn. True to its name, the space will eventually reopen its doors to overnight guests as well. With four rooms available, the inn is ideal for wedding guests, visitors to the Hudson Valley, and local staycationers alike.

“I will leave a beautiful mark on her,” Tarter enthuses, adding that her goal is to serve as a steward of the space for generations to come. “Everyone who had an experience here will have a different memory of what it was. My whole focus is to bring that feeling back.”


Hudson Valley Tourism & Best Tips: Start Here

With so much to see and do in the Hudson Valley, planning a visit can be overwhelming, but with these 20+ tips, I can assure you that you will be well prepared.

Follow these tips and you will make your visit both memorable and everything you had hoped for.

The following tips are essential when planning your Hudson Valley NY outing, especially since these tips are coming from yours truly: a Hudson Valley Native and Resident! Hudson Valley Tourism is my passion.


Downtown and below ground, Dakota’s Steakhouse drew the power-lunch and dinner-date crowd for almost four decades.

Flora Street Cafe’s stunning tasting menu was chef Stephan Pyles’s coda as a restaurateur.

Hattie’s charmed diners with Low Country cuisine.

Quirky, well-loved Highland Park Cafeteria closed after 95 years, auctioning its memorabilia.

Newcomer Salaryman’s handmade ramen and sublime yakitori were overnight sensations.


Stone Age Mohicans

/>Much of upstate New York was Mohican territory. They also dominated the territory spreading west to Windham, north almost to Lake Champlain, west towards Stockbridge MA, and south – almost to Manhattan. Their stories, and some of the local historians chronicling them, are almost lost to time.

Their stories are still worth telling. From them came the mythology of Spook Rock Road, highlighting the sociological differences between the Original People and Dutch immigrants coming to the region with and after Henry Hudson. Mohicans should also still be remembered for their contributions to our history during the period of the American Revolution they were honored previously by George Washington as “Friends of our Fathers.” Mohicans served in George Washington’s Continental Army in battles that were not theirs.

Pilgrims and our European ancestors weren’t the first here as people often forget. There were many ways our predecessors could have been honored in local school district history classes, in road markers, in art, in oral history, and in books. There has only been a smattering here and there to document their existence. The New York State Museum in Albany has some archaeological and ethnological items from local digs you would need to visit the museum in order to see artifacts as there are no photographs available. Generations of people have lost their link to the past along with the region’s history. The Mohican language is also extinct as with any language, there are a certain number of people needed to still be speaking it in order to pass it onwards. Apparently, they had no written language that survives, although certain universal symbols such as the turtle and chevron have been found on artifacts.

The collective unconscious

Mohicans have become a part of our collective unconscious in part due to James Fennimore Cooper’s 1757 novel, The Last of the Mohicans. A novel in which they were romanticized, but where Cooper also made them out to be “unwise” and contributing to their peril and decline in our region, as referenced in a 1968 Tales of Old Columbia, Hudson New York newspaper article. It was their “lack of wisdom which brought them to terrible destruction in Roger’s Island after they had won a battle near where the city of Hudson now stands.”

Cooper’s novel, originally published in 1826, would be his greatest work both here and abroad, and still remains one of the most widely read novels in the world. Cooper’s father would establish Cooperstown, NY, on what was the frontier of a settlement after the Revolution. Cooper sometimes had brief encounters and conversations with Oneida tribesman traveling along the Susquehanna River nearby.

Their history & Henry Hudson

Mohicans were an ancient and powerful race of people their tools show fine levels of craftsmanship for that time period. Early AmerIndians describe a Bering Straight crossing by their ancient ancestors passing over great waters by north of another country, where this country and another are almost connected. Knowing famine, they had traveled a great distance to settle along the now Hudson River. The Delawares and the Lenni Lenape tribe from the west near present-day New Paltz are believed to be who the Mohicans are descended from. The Delawares claim to be the breeding stock from which most eastern Algonquin tribes, including the Mohicans, sprang from.

By 1609, the 1000 or more Mohicans in the Hudson River Valley commanded respect their main villages and chiefs occupied the Hudson River’s eastern banks and islands. In the fall of 1609, “a Mohican walked out from one of the main villages and saw a strange sight on the river. Thinking it was some sort of great fish, he ran back to the village to tell the others.” Returning to the scene with two more Mohicans, they encountered the coming of Henry Hudson and his crew aboard the Half Moon. Within twenty years of the time of Henry Hudson’s ship entering possibly at Hudson or Stockport, their numbers had started to decline. Whether it was in part or in whole due to warring with neighboring Mohawks or the coming of the Dutch, their stronghold in the region would soon not last.

When Henry Hudson and subsequent Dutch visitors arrived somewhat later, Mohicans were extremely hospitable to the outsiders. Hosting the newcomers, Mohicans readily showed Henry Hudson and his crew the Mohican way of life, their tools, their cooking and hunting techniques, along with their food supplies. Meals made by them for the visitors included wild game and the meat of a dog. We know also from journals kept at that time that Henry Hudson and his crew entertained Mohicans aboard their ship a gesture involving remarkable trust on both sides. After Henry Hudson returned to his homeland, fur trading with the Mohicans continued every summer as the Dutch traveled up the Hudson River. Trade developed between these two cultures, the Mohicans made a strong pact with the Dutch, and beaver fur trading became very lucrative for both.

In their own language, the Mohican referred to themselves as the “Muhhekunneuw” “people of the great river.” This name was difficult for the Dutch to pronounce, so they settled on “Manhigan,” the Mohican word for wolf and the name of one their most important clans. Later, the English altered this into the more-familiar Mahican or Mohican.

Battling the Mohawks

More Europeans would be coming to the region, triggering jealously from the Mohawks because of the prosperity of Mohicans. Having to pay tribute to Mohicans who controlled the Hudson River Valley up to Albany also incensed the Mohawks. Around 1625, Mohicans banded together with Muncees and Lenni Lenapes and continually fought Mohawks in one battle after another, armed in part with guns from the Dutch. Their last battle took place on flat land near what is present-day Hudson, on the “plateau which runs between the river and the hill upon which Church’s house now stands.” The house referred to is Olana, Hudson River School painter Frederic Church’s Moorish masterpiece.

Pretending retreat, Mohicans drew Mohawks closer to them for purposes of luring their enemy onto their own ground. Mohawks became disorderly and scattered by nightfall. Defeated, Mohawks retreated to the island of Vastrick, later called Roger’s Island in the Hudson River near what is now the city of Hudson. Vastrick Island, later called Ten Pounds and then Roger’s Island, was named for Garret Vastrick, a merchant of New Netherlands and a friend of then Governor Peter Stuyvesant.

Wishing to wipe out all remaining Mohawks, Mohicans landed on the island late night. What appeared to be Mohawks sleeping by their fires, were actually logs wrapped in blankets and a disappointment to Mohicans wishing to use their tomahawks to wipe them out.

More importantly, Mohicans were now surrounded by Mohawks who fired shots from the woods with guns from the Dutch that Mohicans did not know they had been provided with. The few surviving Mohicans were marched north as slaves the next morning by victorious Mohawks. Some Mohicans were burned at the stake. Some Mohican surviving families had previously started to retreat over the mountains into Massachusetts. A council held in 1670 between Governor Lovelace and Columbia County Mohican chiefs restored peace among them, the Mohawks and English.

Years later, Mohicans would come back to Columbia County, NY, since Mohawks never claimed this territory after defeating them. Mohican spirit as warriors started to disassemble. They faced problems with alcohol provided by the Dutch starting with Henry Hudson himself aboard the Half Moon. Mohican numbers may have started to decline also due to being exposed to smallpox brought by the Dutch. Important to realize is that no known disease left the New World impacting the Old World that we know of.

European settlements

In 1660, the first European settlement is documented from records of a land purchase from the Mohicans by Jan Fransen van Hoesen at Claverack Landing, present-day Hudson. Claverack was a Dutch word meaning Clover Rack or Clover Reach. In 1667 land patents were also granted to Abraham Staats. The two earliest known houses in Columbia County are the Van Hoesen house and the Staats house. The Staats house, constructed in 1665, contained three foot thick walls and had originally been burned by Indians, then rebuilt.

During the second Esopus War, 500 Indians comprised of Mohican, Katskills, and Wappingers battled another tribe who nearly destroyed the Staats house altogether. An early tenant of Staats was killed by this tribe his wife carried off by them.

Hostile tribes from Canada were a threat to early homes in the region and the hope was to fortify them with walls of such thickness and strength with bricks made here and imported from Holland. In 1878, Captain Franklin Ellis reported that 25 bushels of Indian artifacts were found near the house, to include axes and arrowheads. The house still stands on Station Road near the Columbiaville Bridge.

Archeological excavations

Kenneth H. Mynter of Brooklyn, settled in Hudson as a child and became fascinated with the tribes of the region, becoming recognized as an expert on them and well sought out for information. Ken’s ancestry on his mother’s side dates back to the Vikings with his father’s ancestry traced back to Ponce de Leon. As a professor at the University of Rochester and member of the New York State Archeological Association, he would complete an excavation of an Indian shelter in Claverack yielding evidence that the site was used 5,000 years ago.

Carbon tests proved that cooking fires were used there as far back as 3,000 BC with remnants of meals eaten there mussel shells and animal bones were found. In 1984, while writing for the Independent newspaper, he wrote: “Indians were living here in this county before the building of the pyramids while our own ancestors were living in the New Stone Age in Europe.” It is a staggering thought to have sink in. His favorite and most interesting finds were at the location of Spook Rock Road in Greenport, near Hudson.

Leaving the City of Hudson on State Route 23B, turning right just past the Old Tollhouse, is Spook Rock Road. The road was originally a Mohican trail. Certain seasons of the year had the Mohicans living and hunting in the Windham, Greene County region, while the rest of the year they resided in Columbia County. The trail came from Hudson and followed along the edge of Becraft Mountain, and they would cross the Claverack Creek. The trail split the eastern part heading toward an Indian village near Great Barrington, MA, and south trail which would lead to an Indian village near Pine Plains called Shekomeko.

Ken, along with New York State archeologists, excavated on Spook Rock Road naming one of the sites the “Taghkanic Rock Shelter.” This was a large overhang jutting ten to 15 feet from the rock wall. With wooden poles leaned against it, it was a shelter for Mohicans hunting and fishing for hundreds of years. Possibly still visible is a blue line painted on the side of the rock ledge denoting the original level of ground where excavation had started.

Pots, arrowheads, & more

Taconic, Taughannock, or Tachkanick as it was written in an Indian deed of 1685 has had various spellings but is a Mohican word meaning “the woods.” Resulting from the dig, at a depth of 12 inches, various pot shards were discovered, some from an Iroquois tribe. Owasco pot sherds, Point Peninsula sherds, and Levanna type projectile points were unearthed. The Owasco culture, around AD 1000, differed from Point Peninsula’s coiled pottery making by means of modeling their pot making material. Owascos incorporated maize, beans, and squash in their agriculture, living in longhouses.

Levanna projectile points are considered true arrowheads rather than darts or atlatl dart points also found in the region. As explained to me by Stephen Kent Comer, a dart was something between an arrowhead and a spear head. Darts were used with an atlatl, a straight flat stick with a hook on the end that was basically an extension of the arm. The thrower held one end of it, putting the dart with the butt fitting in the hook and threw it that way. It was what was used before the invention of the bow and arrow, which came much later around 1200 AD. An example of a rare dart called the Vestal Notch point, is depicted in the photograph (right). Given to me by a relative, it was photographed and shown to Jonathan Lothrop, Curator of Archaelogy at the New York State Museum in Albany. The point is dated to the Late Archaic period of about 4,000 years ago.

Digging deeper at the Spook Rock Road location provided evidence of older Native Americans previously inhabiting the region. Artifacts recovered were bone awls, bone harpoon, antler flakes, beaver incisors, flint chips and unio, a type of mussel shell. At the ten to 14 inch level of excavation, five stone-bordered hearths were unearthed. At 48 inches a cylinder shaped pestle was found. Believed to possibly have been used as a medicine mortar, the vessel had a series of incised bird track patterns on the outside. Also found nearby was a semi-lunar chopping stone. Food refuse samples collected at the site were analyzed to have come from deer, woodchuck, and bobcat with one oyster shell also being found.

As the Mohicans annually traveled down from Windham mountain, it is believed that this site was their winter hunting territory. Ideally situated nearby to Claverack Creek, the creek in archaic times had a huge salmon run every spring. Quoting Hillsdale minister Reverend William Blackie from his 1928 paper and presentation notes, “It is a self evident fact that development of the art of hunting has been a gradual one even among primitive peoples. In the earliest times it was a matter of catching by the hand and then stages to the use of what we may call arms of precision.”

Most likely Rev. Blackie is referring to the types of thrown spears used by the Mohicans to acquire various fish and game that they feasted upon. Fishing hooks were made from bone and bird claws. Later, the weapon of the chase was the bow and arrow.

A rare turtle

Claverack resident and past town historian Ted Filli carried on Ken Mynter’s work after his passing. In a recent presentation at the Hudson Area Library, Ted spoke about his knowledge of the Mohicans from having worked with Ken Mynter and also state archaeologists William A. Ritche and Robert E. Funk. Ted has one of the largest and rarest of Mohican artifact collections including one particularly interesting and rare item.

It is a copper turtle that was worn as an ornament around the neck found at a site in Athens, Greene County in the 1940s. It represented belonging to the turtle clan of Mohicans and was described in Henry Hudson’s journal by his first mate. Hudson and his men upon entering the Mohican village, first noticed the ornament on Mohican men apparently wondering if it was a sort of tattoo. Before the Dutch arrived, Mohicans were acquiring copper from the French to the North at the Great Lakes region. This artifact was photographed by the Peabody Museum, and so far, is the only known surviving example.

Mohican agriculture

Ted Filli described Columbia and Greene counties at the close of the last Ice Age as having glaciers a mile high, which were responsible for cutting through the valley and creating the Catskill Mountains. Caribou along with deer were part of the Mohican diet, with their jaw and teeth bones saved and used to scrape corn off corn cobs.

With an extensive knowledge of Mohican agricultural practices, Ted described their method of planting the “three sisters” bean, corn, and squash. Corn stalks were used as the means to wrap bean plants up and around for their vine growing quality. Corn and squash were introduced to this region from the Ohio area around 5,000 years ago. Mohicans grew gourds too, and while not digestible, they had many uses as storage containers when carved out.
These Paleo nomadic people used a practice of burning out areas of their encampments from time to time as they left areas and moved into others seasonally. This served many purposes such as destroying overgrowth, bringing down trees needed to make into canoes, cutting down on bugs and a sort of sanitizing a region of waste accumulated during their stays.

Soapstone pots were demonstrated as fragments found underground sometimes attached to tree roots. Soapstone is mostly found in nearby Southern Connecticut. Ted explained that due to the weight of this type of pot, Mohicans had a cache of these left underground in all of their regions to be used later upon returning.

The Claverack Giant

Another prehistoric Ice Age artifact found nearby would introduce excitement and concepts previously unknown. In 1705, a Dutch tenant farmer picked up a five pound tooth that had rolled down a hill to his feet. The first major fossil find in America came from Claverack, NY, and it had come from a mastodon. This fossil find would have major repercussions for science, but also for religion.

Firstly, it introduced the concept of extinction, which was new to science at that time. Distantly related to elephants, this particular then unknown species,“incognitum” named in 1806 as a mastodon, was believed to have become extinct 10,000 to 11,000 years ago. Their extinction may have been the result of a major climate change or caused by human hunting.

Mohawks had argued with Dutch farmers over the identity of the “Claverack Giant.” Iroquois and Mohicans had fossil finding folklore with giant creatures that had died out called Maushops. News of the tooth discovery attracted a large number of Indians tribes: Mohawks, Mohicans, and Pequots from the Connecticut region.

Folktales & love

Spook Rock Road long ago originated a folktale a ghost story that is still told in many versions today. The ghost of a Native American girl has been spotted along the road, and the legend consists of an angry father who forbade this daughter the right to love and marry her chosen man, resulting in her throwing herself into Claverack Creek.

Another version of the story is about the rock in the creek itself, where an Indian boy and girl from differing tribes, forbidden in love, were punished and died as a result of their angry gods. “Under the shelter of Becroft’s Mountain in Greenport, there once lived a Tribe of Mahikans in the family of the Algonquins. Among their people was a beautiful maid, blessed by the Great Kitchi-Mannito with all the grace and comeliness inherent in her race. Perhaps it was her misfortune to meet by chance a young brave Mohawk sent to spy on the Mahikans, for the arrow could never be broken between Mohawk and Algonquin, enemies since ancient times. The handsome Mohawk and the beautiful Indian maid were drawn together like fire to the dry tinder, and their love was so strong that it vanquished the enmity of Nations. They met secretly on the rocky mountain that bordered the swift flowing waters below, and none knew except one who had hoped to claim the lovely maiden for his own. One fateful night, under the cover of a violent storm, the Mohawk made his way to the over hanging rock which was the lovers’ place of rendezvous. The rock gave way just as the maid ran to her lover’s arms. As lightening flashed and thunder roared, both were swept off the mountain with the rock, which went crashing down the hill. As the boulder came to rest in the stream below, they were buried beneath its ponderous weight. When white settlers came, each time they rang a Church bell to mark the death of one of their people, it was said that the rock turned over, releasing the lovers for a shadow of a moment in the old world of their happiness. Then Spook Rock rolled back to entomb them again, together for all eternity.” Ruth A. Stickle’s Folklore of Columbia County.

Where are they now?

Mohican descendent Stephen Kent Comer explained to me: “This typical ‘Indian’ story could be interpreted as a colonialist explanation for the reason why the Original People seemed to ‘melt away’ at the encroachment of Euro-American society. In this case, the young and brave is symbolic of Native People presumably wanting to integrate into colonial society but unable to do so because they cannot meet the requirements of white civilization. The Native Peoples then destroy themselves because of their regrets and inabilities, rather than from any aggression or repudiation on the part of the invaders.” Stephen was generous with his time when I interviewed him for my Haunted Catskills book in 2013. He put me in touch with Bonney Hartley in Troy, the tribal historic preservation officer for the federally recognized Stockbridge-Munsee Mohican Nation he has been instrumental in lending images and information.

Donald Shriver, president emeritus of the Union Theological Seminary in New York, and Stephen Kent Comer, last lineal survivor of the Mohican Nation in the vicinity of Columbia County, added a historical marker alongside the already-existing History of Columbia County marker at the northernmost overlook of the Taconic Parkway. The original marker tells of Hudson’s arrival in 1609 with no mention of the Mohicans.

After years of fund raising and work with a variety of state agencies, and with the help of St. Peters Presbyterian Church in Spencertown, NY, the men decided it was necessary to commemorate the Mohicans who had greeted Hudson and his crew. Comer noted, “I say that when I came to this area thirty years ago, I was amazed to find virtually nothing about my people in their native land. It was as though we were a ghost people.”

Around 1736, the Mohicans left Claverack and New York for Stockbridge, MA. The Stockbridge-Munsee Mohican Nation and its 1500 living members now reside in Wisconsin.


Hot sauce trend heats up nationwide, and locally

“There’s not . many commercial farmers who grow as much as we do — 20 acres of potted hot peppers is a lot of hot peppers,” says Gail Hepworth of Hepworth Farms, who grows 50 varieties and supplies big operations like Whole Foods as well as many Hudson Valley hot sauce makers, including Poor Devil Pepper Co. She transfers the plants into the ground in June, where they fruit from late July till October.

Hot peppers have become a phenomenon across the country, not just the Hudson Valley. Since 2012, global hot pepper consumption is up 55 percent and in the United States, hot sauces are booming, with $2.3 billion in sales in 2018, and $3.8 billion expected by 2026. In popular culture, the YouTube show &ldquoHot Ones&rdquo caused a craze that coincided with the artisanal hot sauce boom, as specialty hot sauce shops like Heatonist opened in Brooklyn and Pepper Palace popped up across the country. The veritable trend has entered the Hudson Valley, with breakout, locally made sauces like Raw Het by Hawthorne Valley Farms and Rams Valley making their way to tables across the country.

Hepworth Farms has been growing their capsaicin-loaded produce for some 15 years now, both for start-ups and larger commercial operations like Whole Foods. At one point, Hepworth was shipping out trailers to Texas filled with habaneros. Now, she prefers to work closer to home, where she can develop more personal relationships with her customers that include smaller local food companies &mdash and many a Hudson Valley hot sauce maker like Poor Devil Pepper Co., in Hudson.

&ldquoHot peppers are surprisingly the number one page that has the most hits on our website,&rdquo Hepworth says, &ldquoPeople who are into chilis, they can&rsquot help themselves. They wander through space thinking about their next chili,&rdquo she says with a laugh.

Wade McEnroe of McEnroe Organic Farm in Millerton believes one of the major reasons for the hot sauce boom “is because people are yearning for new flavors." Each year he adapts the recipe for his own farm-to-hot-sauce that blends roasted garlic, donut peaches, caramelized onions and a variety of chili peppers.

The pepper-bottle boom picked up around five years ago, she says, but Hepworth warns that &ldquoMany of these start-ups don&rsquot make it. Everyone who makes their own chili sauce, all their friends when they eat it will tell them, &lsquoOh you have to make this commercial because it&rsquos so delicious.&rsquo But the market is very saturated, it&rsquos hugely competitive. It takes a lot of investment.&rdquo

Laura Webster of Poor Devil Pepper Co. co-founded her fermented hot sauce company with her partner Jared in 2014 in Hudson, after moving from Massachusetts to work closer to organic, sustainable farms such as Hepworth&rsquos operation.

Few hot sauces boast raw, live fermented peppers, which has helped their brand stand out on shelves and develop a community of fans. &ldquoBeing in the Hudson Valley is an integral part of that &mdash meeting the farmers and the markers, and the smaller community-based programs, creating a cool product that's flavorful &mdash we want to make sure we&rsquore connecting to the community and staying involved.&rdquo

Their bottled concoctions, which vary from year to year based on both consumer demand and pepper yields, including their back-by-popular-demand Hong Gochu- and Chimayo-based Evil Possessor sauce, and soon-to-be-released Creeping Death with Carolina Reapers, introduced to meet the public request for burn-your-face-off hot sauce. That&rsquos the exception, however.

&ldquoOur sauces are more a flavor-focus than just cover it with heat,&rdquo Webster says, &ldquoEspecially during the pandemic with more people cooking at home, maybe getting bored of it and needing a little extra to add to their meals.&rdquo Last year, Poor Devil Pepper Co. processed about 37,500
bottles this year, Webster says they expect to grow sales by 50 percent.


What Is Your Good Work?

Many of us are disconnected. The current system relies on it: We disconnect our spending from our local economy, we disconnect our ambition from local meaningful work, we disconnect paid work from the heart-centered work of care, we dive into virtual worlds and disconnect from our neighborhoods, and we fail to listen across differences of opinion.

It is time to come together and redefine the complex, joyful dance of life, in balance with the people that surround us, grounded in our beloved places. Just Transition connects us to radical systems change, by bringing our attention back to action and healing, in community.

The Hudson Valley is emerging as a locus for this work. People and initiatives are already working collaboratively towards Just Transition, engaging in what we call Good Work, in a wide array of sectors. We can already feel their ripple effects.

At Good Work Institute, we aim to build our capacity as a community and provide access to support for the Good Work that moves us toward Just Transition. To that end, we foster Just Transition skills, aligned projects and initiatives, communities of practice, and a network of people and organizations in the region. We offer workshops and trainings, we act as a partner for developing ideas, we provide facilitation, we design new ways to share resources, we teach Just Transition principles, practices and tools, and we opened a building in Kingston in October 2019 called the Greenhouse, that is a community home base and shared space for Just Transition in the Hudson Valley.


Waitress in tears after receiving emotional tip

It started off as a slow day for waitress Claire Hudson. But it would be one she wouldn't forget after receiving a touching tip from a customer.

Hudson, 25, of Spring Hill, Tenn. was working a double shift at Mac's Grub Shack on Sunday when a couple came in to eat. After the couple finished dining, they left behind a $36 dollar tip on a check that wasn't more than $30.

"I didn't even realize the tip until after they were gone," Hill told ABC News. "I would've liked to have caught them and said 'hey this is awesome . . . they did it anonymously and it was really sweet."

But it wasn't the dollar amount that brought tears to Hudson's eyes. Rather, the touching note the couple left behind explaining the significance behind the digits.

"Today is my brother's b-day," the note said, written on the back of the credit card receipt. "He would have been 36 today. Every year I go eat his favorite meal (hot dogs) and tip the waitress his age. Happy B-day Wes."

The touching message quickly brought tears to Hudson's eyes.

"I was in tears when I read it," Hudson told ABC News. "I had to go in the back of the restaurant and compose myself before I went out to my other tables."

Hudson posted an image of the tip on Reddit, where it quickly went viral, amassing over 350,000 upvotes and 1.5 million views on Imgur. Now Hudson is attempting to track the anonymous tipper down.

"We want to see what his brother Wes liked on his hot dogs because we'd like to name a hot dog after him," Hudson said.

Part of what made the tip so emotional for Hudson was her own experience with a friend's death.

"I have a friend, he was my best friend, he died about three years ago," Hudson told ABC News. "This experience has definitely given me the idea to do the same thing on his birthday every year. It was deeply moving and just the coolest thing that's ever happened."


A recap: the most underrated travel destinations

Whew! If you made it to this point you deserve a medal. Or maybe a scratch-off map based on all the fun places you’re about to go.

I hope you found some new favorites so you can start planning your next trip! With so many unknown and secluded vacation spots in the US to go to, how do you even begin to choose?

Okay so tell me, which ones are you adding to your travel bucket list? Drop your comment below – I’d love to hear it!

If you loved this article, share it on social media with your friends or pin it for later.



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