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For Zoe Oxley of Green Street in Schenectady, shopping at theyear-round Schenectady Greenmarket has been a welcomeaddition to her Sunday routine. She is looking forward to theoutdoor farmer’s market. The market opened in Robb Alleyand the Education Center at Proctors in November, and hasnow moved outdoors, adjacent to City Hall in downtownSchenectady. The outdoor summer market takes place from 10a.m. to 2 p.m. and now features nearly 50 vendors. It will beheld rain or shine. The market will then move back indoors inNovember.

“We've been going to the market ever since the first weekendthat it opened and every Sunday that we're in town, we’rethere,” she said. “We buy milk, eggs, apples, lettuce, bread,cheese, yogurt and vegetables when they're available, likecarrots, peppers, broccoli, potatoes, garlic, and onions. I lovemy fresh tomatoes, my cinnamon rolls, and my fresh eggs.Andof course, the fresh peanut butter! Once more producereturns, we will hopefully buy all of our vegetables atSchenectady Greenmarket and as much fruit as we can,” shesaid. “We’re all so excited because our summer market is bigger, having a lot more produce and many more products.Surrounding City Hall is the most beautiful outdoor location inthe city,” said Barbara Blanchard, Chair of the Board ofDirectors for Schenectady Greenmarket.

In addition to vendors of local foods and artisanal goods,the market features live music, cooking and gardeningdemonstrations from a community expert and children’s activities,a community table and special County bicentennial events.

Visit wwwschenectadygreenmarket.org for an updatedcalendar, parking and vendor information.

AT CITY HALLBy Heather Meaney

INSIDE THIS ISSUE

GREEN TEENWhen Recycling is BAD . . . . . . . . . . . . . . . . . . . . . . Page 6

SOWING ECO-LOCALIZERJane La Civita & Diane Conroy-La Civita . . . . . Page 8

KIM KLOPSTOCKSustainable Restaurateur . . . . . . . . . . . . . . . . . . . . Page 14

SUSTAINABLE LIVING AT THE GLEN . . . . . . . . Page 16

GREENER THAN GRASS . . . . . . . . . . . . . . . . . . . . . Page 20

SUSTAINABLE EATINGFor Health and Happiness . . . . . . . . . . . . . . . . . . Page 24

UP & OUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 26

DRIVINGThe 2009 Green Car of the Year . . . . . . . . . . . . Page 28

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INTRODUCTIONIn this edition of the eco-local guide, we are celebrating the SowingSeason. Sowing typically refers the act of planting seeds to grow thefood for our future sustenance. At this time of year, this activity is ofparamount importance, because our very survival depends on whatis sown. We are fortunate, then, to have the many dedicated farmersin region that carry out this seasonal ritual so that we can enjoy thefruits of their labor. May and June brings the opening of the outdoorfarmers markets, where you’ll find the freshest vegetables and thehighest quality meats, and you’ll know where they came from,because the producer is the person selling the products. It’s anopportunity to develop a relationship with your food and with thepeople who dedicates their lives to raising it for you.

Sowing is not just about planting crops; it is often used a metaphorfor actions and behavior. While the phrase “you reap what you sow”is a reminder of the karmic consequences of our behavior, it can alsoprovide motivation for us to find new ways to create. If we chooseto sow an idea into the world, feed it with inspiration, drive it withperspiration, and protect it through the storms of discontent, we canreap the reward of making something manifest that can change theworld around us. An example of this intention to create is thedynamic duo known as Jane La Civita and Diane-La Civita, of theHarmony House Marketplace in Cohoes.They saw on Remsen Street,not abandonment and desolation, but the fertile ground of oppor-tunity. Starting with a crazy idea of wanting a local product market-place, the pair opened up a New York-only wine shop, then a bakeryand cafe. Diane was a driving force behind the arrival of the FarmersMarket on Fridays. The two are now opening their third enterpriseand have inspired a host of others to remake Remsen Street into aplace of hope. As cheerleaders for locally made, locally grown, andre-inventing local downtowns, Jane and Diane are our Sowing Eco-localizers.

The seeds of the new sustainability economy are being sownthroughout the Upper Hudson Valley. To the north, in the Town ofThurman, numerous cottage industries have emerged that supportthe local economy and respect the environment that feeds it. Outon the back roads of Thurman you’ll find sustainable forestry, a thriv-ing maple sugar industry, a free-range poultry farm, makers ofworld-class goat cheese, and a white water rafting outfitter thatpromises to rock your world. And there’s even a Taste of Polandmaking new digs in the former Northwoods Lodge – famous site ofmany a shin-dig and hoe-down! These folks all welcome you all upto their neck of the woods to see first hand how they’re living thedream and loving what they do. You’ll find in these people therugged self-reliance of the Adirondacker, but also the warmth andcaring of a connected community that takes care of each other.

Sowing is really all about investing in the future It’s the combinationof faith, hope and love in something that can become bigger than

ourselves, so that it produces a boun-ty that can be shared with others. Sowa thought you reap an act. Sow an act,you reap a habit. Sow a habit, youreap a character. Sow a character, youreap a consequence. The more good-ness you sow the greater rewardsyou’ll reap. So with that in mind,please support the local businessesthat appear within these pages. Theyare all Sowers of goodness.

- David DeLozier, Publisher

On the CoverMeet Jane La Civita-Clemente andDiane Conroy-La Civita. These twowomen had the audacity to investin downtown Cohoes, the formernineteenth century boomtownthat had gone bust in the twentieth.Where others saw blight, Jane andDiane saw great potential, and anold milltown worth reinventing.

Together, they have transformed a row of three townhouses intotheir vision of a locally made and locally grown marketplace.Their New York Wine Seller store sells New York wines exclusively -the only one to do so in the entire State. The Harmony HouseMarketplace is a bakeshop and café that emphasizes homemadeand locally crafted foods.

Their next project in the center building is a Tapas bar that will feature locally sourced products and even fresh cheeses that will be made on-site. Jane and Diane have sown the seeds of anew downtown Cohoes, and their garden has attracted others toplant their seeds of entrepreneurialism there as well.We are proudto feature them as the Eco-localizers for this Sowing Edition.

Ecolocal Guide is published bi-monthly & distributed free of charge to over 300 locationswithin a 50 mile radius of Saratoga Springs, NY. The Ecolocal Guide does not guaranteenor warranty any products, services, of any advertisers nor will we be party to any legal orcivil proceedings to do with any advertisers.We expect advertisers to honor any advertisedclaims or promises. The Ecolocal Guide will not knowingly accept any advertisementthat is deemed misleading or fraudulent. We reserve the right to revise, edit and/orreject any and all advertising with or without issuing a reason or cause. We will notpublish any article or advertisement that is contrary to the best interest of this publication.We reserve the right to edit articles if needed for content, clarity and relevance.

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OUR MISSIONTo gather and share reliable resources and information whichwill assist this and future generations to make consciouschoices that will lead to healthful, sustainable lifestyles.

To provide benefit to all those who seek a vibrant, living local economy by promoting our neighborhood businesses thatare committed to whole ecology thinking and practices, and the healthy food options available by supporting our local farming community

Sowing 2009 • Vol. 2, Issue 3

PUBLISHER / SALES / MARKETINGDavid Delozier

518-858-6866 advertise@EcolocalGuide.com

DESIGN / PRODUCTIONCenterline Design 518-883-3872

CONTRIBUTORSStacey Morris, Persis Granger, Wendy Haugh,Drew Monthie, Roger Fulton, Mike Carpenter,

Mary Beth Mc Cue & Vanessa Baird

ARTICLE / EVENT SUBMISSIONsubmissions@EcolocalGuide.com

ADDRESSES38 Tamarack Trail

Saratoga Springs, NY 12286www.EcolocalGuide.com

By reading and supporting Ecolocal you become part of our team- and help the greater community of the Upper Hudson Valleybecome a healthier place to live, work and play. Please tell our advertisers you saw them here.

We use recycled-content paper and water-based ink.PLEASE RECYCLE!

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GREEN TEENWhen recycling is BAD

I know! I know! You're thinking that I'm crazy for sayingthat recycling is bad, I mean… people have been sayingfor years now that everyone needs to recycle, recycle, andrecycle! But what if there was an alternative plan?

Over the summer my mom worked for our local library;one of her first jobs was to take the magazines out of circulation that were outdated. Upon finding out that thelibrary chucked the old ones to the curb for recycling, sheinstantly was thinking of a way to get more life out ofthem before they were to be recycled. We came up withthe idea that I could go over to the library once a monthand take care of the out-dated magazines. That way Icould get community service hours for it and I would behelping out the environment by giving the magazines toan organization that could use them a little bit longerbefore they were recycled.

After some rejections, and with a little help from freecycle,I found a woman from BOCES who said that they wouldlove to have the magazines. It turns out that BOCES doesnot have a library. The magazines were distributed to thedifferent rooms where they might apply to what is beingtaught. It's cool because they get to read them and thenthey can be used after for an art project or recycled. Eitherway it's green,and now those kids have something to read!

The library is happy to have the magazines taken care of,BOCES is thrilled to get them, and I have easy communityservice hours.

Plus, it's pretty cool to find a way to be even greener thanrecycling!

About the Author: Vanessa Baird is a local teen livinggreen. She thinks that's just great as long as having agreen life doesn't mean giving up 'having a life.' She'd love to hear what other teens are doing to be green.You can email her at 1greenteen@gmail.com

Healthy Green Mommies

Green home, beauty and nutrition productsEmployment Opportunities

Let's face it, the economy is changing. The environment is changing. Our health is changing.

Would you like to see those three things change for the better?

They can. And it can all start with You.

Contact Elizabeth Dean of healthygreenmommies.comfor free, no obligation required information

ph: 757-321-4973fx: 757-351-0898

Or learn more at http://www.healthygreenmommies.com

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When Cancer Diagnosis is made, most people are familiar with conventionaltreatment, i.e., surgery, chemo, and radiation - AKA slash, poison and burn.These methods, while seemingly the norm, are fast becoming outdated.There is growing moment towards holistic alternatives, especially in terms ofsurvival and quality of life.

Many cancer survivors have realizing the benefits of Complementary &Alternative Medicine (CAM). Most likely you will not hear this from youroncologist, surgeon or radiologist. It simply is not on their radar-for manyreasons – no time or interest to learn the integrating alternative modalitiesoften shown to work in the best interest of the patient. It’s called Choosing theBest of Whatever Works, be it botanical medicine, neutraceutical supplements,optimal nutrition, energy medicine, acupuncture, guided meditation, mind-body-spirit support, healing circles, prayer, detoxification, regular and appropriateexercise, in addition to conventional treatment. Take heart, however, as thereare many CAM practitioners who provide (in a team way- along with thephysician) the aforementioned. By integrating CAM methods with traditionaltherapy, your chances for recovery are exponentially enhanced in manycases. Getting early intervention with said healing recommendations ispreferable, and getting to the root cause of the illness is our objective. In time,with help, the body has the ability to heal itself.

Conventional treatment is designed to kill cancer cells, and it does. CAMmethods are designed to reverse that which causes the cancer - starting withgenetic mutations resulting from over-all pollution: air, food, water, mind (yes,mind pollution). Along with stress (especially stress!), underwhelming lifestyles(junk food, poor choices, physical neglect, lack of life-support connections,negative emotional states, etc.), the human body has it’s limits and whenpush comes to shove and intuitive messages have not been heeded, illnessmay be the first sign that it’s time to make some serious changes.

Cancer: Do You Have It?Options You Might Not Even Know Exist

By Lynn Monroe

Jane La Civita and Diane Conroy-La CivitaThe Sowing Eco-Localizer

When Diane Conroy-LaCivita visited JaneLaCivita in 2005, she made the proposal thatwould change both their lives: become partnersin a business venture located in a city in upstateNew York that had been essentially stripped ofits economic core and left for dead.

Diane’s plan of action was to renovate threeconnecting buildings, turn them into retail andgallery space, and help ignite a trend that sheforesaw happening to the Albany County cityof Cohoes.

To say the mission presented to her was dauntingwas an understatement, but Jane found herselfsaying yes to the idea, relocating to the Albanyarea, and subsequently grunting side by sidewith Diane as they gutted the buildings to thetune of 55 Dumpster loads of sheet rock,plaster,and other building debris.

“I told Diane the only way I would come back to the states is if I did something different,”recalled Jane.

Diane has a masters degree in historical preservation and initially spent several years canvassing the northeast in search of historicbuildings to renovate.

But when her husband Joe, who is a friend of Cohoes Mayor John T. McDonald III, told her about the rows of empty, semi-ancientbuildings on Remsen Street, she got the idea to combine historic preservation withentrepreneurship

“My family thought I was nuts. A lot of thebuildings on the street were boarded up,”Diane recalled. “But when I found out howmuch history was here, I was sold. Originally I wasn’t looking for economic development,but the two go hand in hand in Cohoes.”

When Diane was first beginning the project,she applied for and received six grants. But thetotal costs still required the partners to pourtheir life savings into the three buildings onRemsen Street.

“It was a risk,” Diane admitted. “But we reallybelieved in this.There have been good and baddays, but no days I was actually scared. Jane isvery positive. Whenever one of us would hitour hand with a hammer or step on a nail, she’dsay ‘There’s no crying on Remsen Street.’”

At one point during the renovation process,they discovered that building No.184 had oncebeen a residence for Irish immigrants whohelped build the Erie Canal.

“This area was once called Irish Hill.The originalbuilding at 184 was a shanty built in 1820,”saidDiane. “The history of Cohoes is amazing.Houdini performed here, Mark Twain lecturedhere. The history actually goes back to theNative Americans and some of the roads heremirror their trail patterns.”

“I feel that Cohoes is a bud that’s about to blossom,” said Jane.

And she’s not alone. The women were namedamong Metroland’s Local Heroes of 2008 forbeing visionaries, looking at their projectbeyond the boundaries of a business plan andspearheading a renaissance in the city.

And so far, their vision has materialized withouta hitch.

Under the umbrella of Harmony HouseMarketplace are the wine store, which openedtwo yeas ago, followed by the bakery a yearlater. The 188 Remsen Gallery opened on thesecond floor several months ago and in April,artisan cheese maker Shaun O’Connor beganmaking cow, sheep, and goat cheese andyogurt on premises.

Mayor McDonald said he couldn’t be happierwith the life Jane and Diane’s project hasbrought to the city.” They have not onlybrought new business to our community,but new energy as well, which is spreadingthroughout our community. Their personaltouch in how they run their business is consistent with many of the long time businessowners that Cohoes has been fortunate tohave,” he said. “Their creativity and striving tooffer different venues is what attracts evenmore individuals to our community and is oneof the reason why downtown Cohoes is seeinga revitalization. It’s a pleasure today to walkdown Remsen Street and see a street withactivity. Businesses such as Harmony Houseand many others, both retail and office, are thedriving forces behind this success."

Diane said the next phase of Harmony HouseMarketplace will include a tapas bar, also in the center structure, which they hope to have completed by late spring.

Jane LaCivita’s plan for her Golden Years was unfolding perfectly It included a newly purchased condo Thailand where shewould spend her days kicking back after a career in nursing home administration. Then her cousin-in-law came to town.

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By Stacey Morris, Contributing Writer Photos By Dave DeLozier

Cooking classes at the bakery encourage the use of local produce.Farmers and food producers at the Cohoes Farmers Market, heldacross from the bakery from 4 to 7 p.m. on Friday, teach many.

“Our motto is local,” said Diane. “We use local and New York stateproducts and ingredients at the bakery, including real whipped creamand butter cream frosting.”

Jane and Diane, who both have full-time jobs, are assisted in the baking by their daughters Diane and Frances LaCivita and CorinneClemente.

“It’s been a family affair,” said Jane. “My husband’s relatives, Jay andTommy Teta, and Vince Morrow, have all been great in helping us.”

They also sponsor day trips to farms and wineries in the state. “Ourtrips and cooking classes usually sell out,” said Diane.

Their wine store sells only New York state wines and features a different wine purveyor from 5 to 7 p.m. every Friday.

“We envisioned this as a multi-plex that would draw people fromaround the community,” said Diane.

“We wanted to make Cohoes a destination place,”said Jane.“We bothfeel there’s so much potential here. In five years we see it blossominginto a Lark Street.”

For more information on Harmony House at 184-190 Remsen St.in Cohoes, call (518) 238-2232,

or visit www.harmonyhousemarketplace.com

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"The NYS Exclusive Wine Seller" and "The Bake Shop"

Cooking Classes • Educational SeminarsWeekly Field Trips • Friday Evening Wine Tastings

and much more...

THE COHOES FARMERS' MARKET Remsen Street • Every Friday 4:00-7:00pm

June 5th - October 2nd

Buy Local - Everyone Wins!

Discover Bountiful New York in Historic Downtown Cohoes

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Denison Farm, Schaghticoke, N.Y., is welcoming new members forthe 2009 season. Our Community Supported Agriculture program(CSA) offers a 22-week share of diverse, organically-grown vegetablesdelivered to Albany, Clifton Park, Delmar, Guilderland, Niskayuna,Round Lake, Saratoga,Troy, and Schaghticoke. We can also be found at the Troy and Saratoga Farmers' Markets. Take a step towards a more sustainable future by joining our family farm.

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Pottery is one of the most primordial arts that combine design and function.It comes from a wide variety shapes and decorative techniques. Clay and artare natural partners. Just look at a small boy with a mud pie. Human beingshave been associated with clay art from pre-history to modern times. Thosewho work with clay are part of the continuity of human culture through history. Clay sculptors come in many different disciplines, and you would be amazed at the diversity of clay artists.We are fortunate to have in our regiona plethora of potters and clay artists. Many local potters’ studios are literally ahands-on experience, offering pottery instruction and classes. There’s a greatopportunity to see some these talented artists’ work up close and personal onthe Albany-Saratoga Pottery Trail Open House, Mothers Day Weekend,May 9th and 10th from 10a-6p.Visit www.AlbanySaratogaPotteryTrail.com for more information. If you missthe Open House, don’t worry. Most of the artists are glad to have you stop byanytime. Their work is their passion, and they are happy to share it with you!

JIM SANKOWSKI

NANCY NIEFIELD

MADELINE GALLO

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KIM KLOPSTOCKSustainable Restaurateur

By Wendy Hobday Haugh

Imagine a restaurant thatrecycles its glass, cans,and paper products, usesbiodegradable take-outcontainers, purchases allits green produce locally,composts every kitchenscrap imaginable, servesonly fair-trade coffee andm a d e - f r o m - s c r a t c h ,cooked-to-order food,uses no trans fats orchemical additives, deliversits customers’ plate-wasteto families with pet pigs,gives its leftover bread to folks raising chickens, changes its cooking oil frequently, and donates its discarded oil to a local manwho processes it and uses it as fuel – to power to his car!

If you’re thinking a place like this only exists in a galaxy far, faraway, think again because it’s all happening right here, right now,at Fifty South in Ballston Spa, NY.

Chef Kim Klopstock, owner of Fifty South, runs her restaurant likeshe runs her home: in an ecologically responsible manner. Tomany, her modus operandi may seem nothing short of extraordinary.But to Kim, being a good steward and doing what she can to carefor the earth is a no-brainer. She just wishes more people wouldtake up the cause in earnest.

"I’ve been recycling at home for the past thirty years," Kimreflects, "so it’s important to me that my restaurant recycles aswell. If you take away from the amount of refuse that you have to pay to have removed, you’re doing something good for theenvironment – and it makes economic sense. All this talk todayabout ‘going green’ is great but the truth is, the concepts havebeen around for a long time." When asked her opinion about NewYork State’s failure to require restaurants to recycle, Kim grimaces:"Shame on us."

Always researching alternative ways of living and eating, Kimlearned about biodynamic farming and the principles of creatingsustainable farms and gardens years ago when her two daughtersattended the Waldorf School in Saratoga Springs. "I learned aboutthe importance of taking care of the earth, of replenishing the soil... about the importance of the seasons and of eating foods of the season."

Today, given the plethora of foods available year-round in grocerystores, Kim acknowledges that most people aren’t going to stickwith seasonal, local foods. But she’d like to see more consumersthink before purchasing foods from other countries where farmingpractices are questionable and farm worker conditions, inhumane.It costs more for Kim to purchase her restaurant’s coffee andsugar from fair trade companies. But in her mind, it is money wellspent to guarantee quality product and quality of life for workers.

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Although Fifty South opened its doors less than two years ago, KimKlopstock has been operating her own highly successful cateringbusiness, The Lily & The Rose, since 1994. Her decision to purchasethe Ballston Spa eatery (known for decades as Leo’s Diner) wasmade the minute she saw its three kitchens. Finally, she’d found a place spacious enough to accommodate the needs of both hercatering business and a restaurant.

Kim’s vision for Fifty South can be summed up in F-words: fun,friendly, family-oriented, financially feasible, and food – the verybest around. "My catering business is work," Kim explains, "and myrestaurant is all about fun. I keep my menu prices reasonable. Imean, if you’re going to do fair trade, you better do fair trade foryour guests as well! I try to keep the margin as close as possible sothat my restaurant is affordable to as many people as possible."

Fifty South is a work-in-progress, continually evolving. "Twenty-fiveyears ago, I got kicked out of a restaurant because I was nursing,"Kim says, still rankled by the memory. "My restaurant will always,always stand for children, old people, for people who have specialneeds, for tolerance... for all of humanity."

An artist by nature, and an alumnus of Skidmore’s sculpture and pottery program, Kim credits the rise of her kitchen artistry to herupbringing. "Mostly I got into cooking because I loved to entertain.My family did a tremendous amount of entertaining with old-worldcharm... always with a variety of people, always a beautiful table,and always delicious homegrown foods." Her family frequently traveled around the world, so Kim was exposed early on to many different cultures and many exotic foods.

Not surprisingly, the menu at Fifty South is marked by diversity,including vegan, vegetarian, organic, and biodynamically-farmedfoods as well as top-notch burgers and freshly-breaded chicken fingers. The menu itself is a fascinating read. Highly-detailed, it givescredit to the creators of many distinctive dishes: KK’s Favorite, forexample (an omelet made with chevre, caramelized onions, spinach,and roasted peppers) or Sierra’s poached pear salad. At Fifty South,diners can count on fresh foods, freshly-prepared and cooked-to-order. Everything – salad dressings, soups, mac ‘n cheese – ishomemade on site, using top quality foods from local purveyors andseasonally fresh organic produce whenever possible.

Kim is detail-driven in both her restaurant and her catering business."The little things mean a lot," she insists, "and make a big difference.What some people don’t understand is, how you treat everythingeffects everything. Take cooking oil. We change the oil regularly in our kitchen, and we strain it regularly as well. Oil is hugely expensive these days, but it makes or breaks the food that you’reserving. And it’s stupid not to strain it because it ruins your equipment! If I don’t strain my fryer, it makes my fryer work harder,effects the quality of my food and the life of my fryer. So it makessense to be fastidious. It may be more expensive in the day to dayoperations, but in the long run, it is far better."

Fifty South is worth a trip from anywhere. Kim Klopstock is forevertinkering with her restaurant, thinking up new ideas and implementingthem for fun... just because she can. Some things work, others don’t,but that’s okay. With Kim, it’s all about the possibilities. On top ofgreat food served in a bright and cheerful setting, Fifty South offersart exhibits, cooking classes, wine-tasting, dance lessons, a communitytable (commonplace in Europe), and a Gold Room for private partiesand special occasions.

"Please allow Fifty South to be your place to meet, eat and greetnew and old friends as well as family," Kim writes on her website."Open your taste buds, think outside the box, and join us on thisgreat adventure."

Fifty South is located at 2128 Doubleday Avenue (Route 50),just north of Ballston Spa.

For more info - call (518) 884-2926 or visit www.fiftysouth.com

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Doug spoke of the early days ofrunning the business with hisfriends.“The first two years theydid all the guiding and I was justthe chief cook and bottle-washer,and when I saw how much funthey were having, I knew I had toget in on that.”The third year, hehad his guide’s license andjoined the fun. That enterprisegrew into Wild Waters OutdoorCenter, a flourishing whitewaterrafting business that also offerscanoeing and kayaking. Thebusiness is headquartered atThe Glen, a little settlement thatspills over into Thurman,Johnsburg and Chestertown,where NY state route 28 crossesthe Hudson.

The business was first housed inan early 1900s hotel turned youthhostel known as The GlenHouse. Doug worked from season to season, enjoying theexperience, but not sure where it would lead him. “I think itwas not until the tenth year that I stopped mentally askingmyself each fall what I’d be doing the next year.” He hadfound his niche, and in the 1990s, on a blind date with afriend of one of his guides, he also found Aimee Paquin.Aimee explains that an old friend of hers, who guided forDoug, was soon to be married, and he and his bride-to-behad thought it would be nice if Doug had a date - Aimee - fortheir wedding. Well, it turned out that there was more thanone wedding in Doug and Aimee’s future. In 1997 they married,and she became an active participant in the business.

Changes were occurring in whitewater rafting in our region.Gone were the days when the clientele was limited to groupsof men who came in the spring, played hard, drank hard and went home happy. Rafting became a family activity, andrafting companies extended the sport’s season through fall,with summer becoming the most popular time. The weatheris warmer, and rafters aren’t huddled around in cold wetsuits.But with summer comes lower water, and lower water makesfor more difficult rafting. More rocks are exposed, creatinggreater challenges for the guides. But with the extended

season, which now runs fromApril to October, guides typicallymake eighty to one hundredtrips downriver in a season, andhave a chance to sharpen theirskills.“People have found,” Dougsays, “that a rafting trip is a memorable way to celebrate agraduation or birthday, and evenmakes an outstanding bachelorparty. Everyone is engaged in theactivity, enjoying the beautifulscenery.”

In the rafting business, safety isalways the key issue, as guestsare immediately made aware.Guides are all certified, havingpassed rigorous training andtests, not only in rafting, but alsoCPR and first aid. More than justguides, Doug’s employees havelearned that their role involvesentertaining the guests, telling

stories, sharing history and passing along information aboutthe area.

In November 2000, fate forced a change. The Glen Houseburned to the ground. By the following summer, a new logstructure had arisen from the ashes, to become The GlenLodge and Market, a bed and breakfast with gift store, a business that was to become primarily Aimee’s.

The cozy riverside B&B, with its cedar log furniture, colorfulquilts and private baths, boasts many amenities its predecessorcould not offer—features Aimee had learned were importantto the changing tourist clientele. About sixty percent of theguests are Wild Waters clients, but the Lodge added a fourthseason to the Azaerts’ offering, serving as a perfect haven forskiers after a day on the slopes or cross country trails.

Guests of Doug and Aimee are often surprised and usuallyappreciative of the fact that they operate “green” businesses.“For starters,” Doug says,“rafting, canoeing and kayaking arethemselves ‘green,’ using no fuel. We use the beautiful riversof our areas, and it is important to us in many ways to protectthem and the rest of our environment.” The buses used totransport their patrons to the designated launch and

Wild Waters Outdoor Center and The Glen Lodge & MarketSustainable Living at The Glen:

Doug Azaert grew up in Wilmington, North Carolina, and settled in the Adirondacks in 1982, teaching kayaking with somebuddies. After a year or so, they realized that guiding rafters was more lucrative than teaching people how to paddle.

By By Persis Granger, Contributing Writer

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take-out sites run on “green diesel,” a combination of cookingoil recycled from Gore Mountain Ski Area and diesel fuel. Inwarmer weather a higher proportion of vegetable oil may beused. Aimee says,“When the buses are idling outside, waitingfor passengers to board, there are no unpleasant petroleumfumes—perhaps a hint of French fries or shrimp, but nopetroleum.”

Fuel for the buses is just the tip of this green iceberg. Fromkitchen to bathroom, bedroom to market, The Glen Lodge’shousehold and laundry cleaning products are environmentallyfriendly, and recycling is a regular part of their day-to-dayoperation. Aimee says their customers - if they are aware - likethe idea, and many of them comment that they would like to“green up” their own homes a bit. She feels she gave up noadvantages making the change to green products.

The Azaerts participate in National Grid’s “GreenUp Program,”buying exclusively electricity that is produced by wind power.“I think everyone should belong to the GreenUp Program,”Doug says.“It costs a little bit more, but it is worth it. I wouldrather pay a little more for wind power than know that someof my power bill payment is going to pay for coal.Who wouldn’t?”

The Azaerts’ two sons, Brent, aged ten, and Weston, eight, helpout with the businesses. Brent regularly sets the tables forbreakfast and helps serve dinner. Both boys like to be aroundwhen the rafters are suiting up,making sure they have helmets,life jackets and booties.They are comfortable and poised waybeyond their years, at ease talking with guests.

Neither Doug nor Aimee trained for the businesses they runso effectively today, but the attention to detail they exhibit

shows enormous dedication. Doug will quickly admit that hejust stumbled into the rafting business, learning as he wentalong. In addition to his state-mandated training, he quicklygrasped the essentials of his trade.“It’s not easy. It’s importantfor a guide to always remember to stay focused on the joband the safety of the clients, and to be in good physicalshape.” He stresses that if someone wants to be a whitewaterguide, he can’t go into it expecting to just go out for a goodtime. “It’s physically demanding, because you are lifting andloading heavy boats, and sometimes pulling passengers outof the boats or out of the water.”

Aimee, trained in accounting but with some experience in the hospitality trade, mentioned that many people tell herthey have dreamed of running a B&B. Although she loves herrole as innkeeper, she explains that the job entails a lot morethan a casual observer might realize. “The B&B owner ishousekeeper, a cook, a concierge and a sales clerk, on dutytwenty-four hours a day.You shouldn’t attempt it if you aren’ta ‘people person,’ someone who is very customer oriented.”

It’s clear that both Aimee and Doug are “people people,” aswell as entrepreneurs who understand the value of hard workand the importance of guarding the beautiful Adirondackenvironment in which they live.

About the author: Persis (“Perky”) Granger is a thirty-three yearresident of Thurman. She has written two historical novels,“Adirondack Gold,” and its sequel, “A Summer of Strangers,” bothset in Thurman in the 1890s and presents programs for adults andkids. She hosts the Adirondack Mountain Writers’ Retreat, August20-23, 2009. Learn more: www.PersisGranger.com

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9B

9A

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1 Whitefield's Farm 2 Adirondack Gold Maple Farm 3 The Northwoods Lodge/Taste of Poland

& Adirondacks Restaurant 4 Martin's Lumber 5 The Adirondack Mountain

Writers' Retreat 6 Nettle Meadow Goat Farm 7 The Glen Lodge & Market 8 Wild Waters Outdoor Center 9A+B Eddy Enterprises Log Homes

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I have never been a fan of turf grass. For starters I hate mowing andon top of that all 3 species of grasses used in lawns (Bluegrass, Ryeand Fescue) are native to Europe. They are cool-season grasses whichmeans that they look their best when temperatures are cool and conditions moist. This is why your lawn looks nice in spring and fall,but not so hot in summer. In their native habitat these grasses go dormant during the hot months of summer. Here in North America to keep turf grass looking good when it's supposed to be resting we waste phenomenal amounts of water: 30 to 60% percent of residential water used outside is used on grass which amounts tomore 7 billion gallons of water used per day for lawn irrigation. Tofertilize all of this grass and kill the pests common to the unhealthypractice of growing monocultures we use 3 million tons of fertilizersannually. Over 30 thousand tons of synthetic pesticides are used on lawns annually. $2.2 billion (2002) or more is spent annually on pesticides for home and garden use.

The average homeowner per acre uses 10 times the amount of pesticidesthat farmers do (Nicholas School of the Environment at DukeUniversity, 2008). Many (if not all) non-organic fertilizers and pesticidesare organo-phosphates or carbamates meaning they are made frompetroleum further increasing our dependence on foreign oil.

All of these stats alone should be enough to make us starting thinkingof ways to reduce or eliminate lawn area for the sake of our ownhealth and that of our children or pets. What if you could eliminatethese grassy areas and grow your own food. This would reduce yourgrocery bill and cut down on the greenhouse gases created by thetransport of food from far off places. You can do this fairly easily!Using a no dig method you can kill the grass and turn the area into aproductive garden that will supply your household with fruits, vegetablesand herbs.

The best spot to grow food is an area that receives between 6 and 8hours per day, south or southwest facing. Locate this area in youryard and decide how large your garden will be. A 20x20 plot can growquite a bit of food. You can lay out the area using a garden hose orrope to mark the boundaries or if you are lucky your garden will belocated where it is defined by sidewalks or a driveway. Don't be afraidto use your front yard if that's where the sun is-you may inspire someof your neighbors to do the same. Once you have marked out the areacover it with layers of newspapers (5-10 sheets thick) or cardboard.Cover the newspaper or cardboard with 4”-6” of compost, humus or well composted cow manure. Well composted means that it hascomposted for at least a year to kill weed seeds. Once the area is covered you can begin planting. The advantages to this method arethat you don't break your back digging up grass and that the grassdecomposes underneath and turns into soil. One further advantage tothis method over tilling is that you are not turning up weed seedsfrom underneath the grass. Seeds can remain viable for years ordecades waiting for their chance to grow- a 2000 year old date palmseed discovered in the ancient fortress of Masada in Israel recentlysprouted for scientists after its long dormancy.

GREENER than GrassBy Drew Monthie

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What should your planting strategy be? Your vegetable garden, nomatter the size, should have as many different types of plants in it aspossible. Be sure to plant plenty of flowers to encourage beneficialinsects such as pollinators. Many small pollinating wasps (who arenot interested in stinging you unless you try to handle them) haveoffspring that prey on garden pests such as cutworms and othercaterpillars. Diversity in the garden is the key limiting factor in pre-venting disease or insect problems. Each species of plant has its owncomplex chemistry. This chemistry can be utilized by some pests, butnot others. The diversity ensures predators that will eat pests visityour garden as well as including plants that certain pests cannot eator won't because they are distasteful.

Use heirloom vegetable seeds or plants whenever possible. Manyheirloom plants came into existence before the availability of petroleum based pesticides and are naturally resistant to insects anddisease. They are also open pollinated meaning that you can save theseeds and plant again the following year. The advantage to this is not just saving money, but also preventing big agribusiness likeMonsanto from controlling the food supply and sources of seeds.

Another method of reducing the likelihood of pests is to plant in natural patterns not rows. In a monoculture (only one type of crop,like a lawn) if a pest shows up that likes to eat that particular species,there is nothing to limit its spread. Planting a row of vegetables islike creating a runway for bad insects to hone in on: their favoritefood spread out for them in easy to follow pattern. If you plan onplanting several different varieties of tomatoes for example don't putthem all next to each other in the garden, spread them out with otherplants like flowers between. The goal is to utilize nature to make yourown job easier. Encourage beneficial insects with flowers and try toencourage birds near the garden. Birds may eat some of the fruit inyour garden if you have fruiting shrubs or trees, but they more thanearn their keep by eating insects. During the breeding season mostsongbirds have a diet that consists of 70%-90% insects to supplytheir protein needs and raise their young. Bluebirds, Wrens andPhoebes and many other birds visit my vegetable garden every dayto eat insects and I have placed houses nearby to encourage them.

Last year I turned a small southwest facing lawn area between myhouse and garage into a vegetable garden. My old vegetable gardenhad been further from the house where I was more prone to neglectit. The new garden is in a spot I have to walk past each day from either the front or back doors. Using boxes from a flooring renovation project I covered the area in cardboard and then coveredthe cardboard with well rotted manure. Then I planted it with corn,tomatoes, peppers, eggplant, tomatillos, basil, scarlet runner beansand lots of flowering annuals like nasturtium, salvia, African bluebasil and leonotis . When laying out the beds I thought about how Iusually walked through this patch of turf-these areas became thepaths which I left as grass walkways between the garden beds. Allseason right up until October I continued to harvest from this smallgarden. In the fall I shredded leaves as they fell and top dressed thegarden for the next growing season. Not only was I able to reducethe amount of lawn I have to mow, but also to grow more of my ownfood, knowing it had not been treated with chemicals.

-continued on Page 23

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I also was able to enjoy the bird life that the garden encouraged.The location of the garden closer to the house meant that Ispent more time in it. I could also see it from inside the housemaking a previously boring lawn area into an attractive focalpoint. Best of all I was helping encourage diversity and doingmy part to fight global climate change.

A few tips for new vegetable gardeners:1.Use a no dig method to save your back, prevent weedseeds in the soil from germinating, recycle old newspapersor cardboard and convert the turfgrass into soil

2. Work with nature by using the natural chemistry of adiverse garden of different plant species to limit insect anddisease problems3. Encourage birds in your garden to feed on harmfulinsects4. Don't use petroleum based pesticides- they are harmfulto you, your children and pets and also kill beneficialinsects and birds5. Use open source pollinated species such as heirloomvarieties of flowers and vegetables6. Keep adding organics each year to maintain fertility levels in the soil and rotate where in the garden you groweach species to prevent depletion of nutrients (Some plantsare very heavy feeders such as corn, cabbage, lettuce,onions, potatoes and tomatoes) and limit insect and disease problems.

Drew Monthie is the owner of Ecologic Consulting,specializing in native plant species and ecologically

based, plant driven garden design.He can be reached at 518-792-9557 or online at

www.ecologicconsulting.net

-continued from Page 21

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There are many methods and opportunities to eat healthy whilebeing penny-wise and “green” during this time of positive reflectionon how we impact our environment, our pocketbooks, and ourhealth.

Convenient and instant foods are normally more expensive,always less nutritious and leave you feeling tired and lifeless.Many have no whole foods and therefore natural nutrients; manycontain non-food items. You will begin to be healthier, happier,more energetic, and more capable of living your life to your fullestpotential by practicing the suggestions below.

Eating a plant based whole foods diet from local organic or sustainable sources is widely recommended by experts inIntegrative Medicine for prevention, wellness and recovery fromany health condition. Try to choose one of the items below everyweek or every other week, so you gradually have tried them all and have incorporated what works for you as an ongoing life-style practice.

DRINK WATER.This is the best way to hydrate the body. Use your own reusablecontainer and carry it with you throughout the day to try to ingesta total of at least 8 – 10 cups /day, mostly between meals. Haveyour water source tested for purity harder plastic #7 or higher,stainless steel, or glass. If you like to flavor your water, put 10 %of a beverage in your water. Or ginger, fresh mints, or fruitwedges.

PURCHASE LOCAL/SUSTAINABLE WHOLEFOODS; LOOK FOR SALE ITEMS.

Purchasing and Eating with the seasonal food changes is thehealthiest way to eat, incorporates ongoing variety, and should bethe most economical. Join your local food co-op to purchase atbulk prices. Consider a membership at a Community SupportedAgriculture (CSA) Farm or one that is sustainable practices,and consider a fun adventure at a local farmers market. Find purveyors of local and organic foods through eatwellguide.org.

SUSTAINABLE EATINGBy Mary Beth McCue RD, LDN, CDN, Integrative Nutritionist

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USE FRUIT & NUTS FOR SNACKS. Buy fresh and local fruits. Look for sale items. Place in refrigeratorin a bowl and place a container of nuts next to it. Avoid buyingjuice, snack items, candy, ice cream, etc. Have these on a specialoccasion. Fruit is more nutrient dense, more satisfying and lesscalorie dense.

COOK WHOLE OATS, COLORED RICE OR QUINOA FOR BREAKFAST.

Purchasing these dry products are far less cheaper and muchmore nutritious than cereals. Add salt and a fat medium like flaxor coconut oil to increase refrigerator shelf life. In the morning,scoop in a bowl. To balance more nutritionally, add fresh fruit,nuts or seed, flax meal, spices such as cinnamon, nutmeg, pumpkinpie spice mix, stevia, or small drips of honey or maple syrup.

PLAN MENUS AND SHOPPING LIST.This will avoid purchasing more than you need. Purchase onlywhat you need and try to use some items for more than one mealor snack. For example, you purchase carrots on sale and you usethem for snacks, soups, salads and sides of cooked carrots.

COOK HOMEMADE SOUP OR STEW.Maybe a week you have purchased produce you have accumulateda variety of vegetables cooked or raw. Toss in a large soup pot.Add your favorite spices or a dry soup mix, water and you favoritebullion flavors, and a protein source such as ground turkey breast,chicken, dry Total Vegetable Protein (TVP), even left over slicedmeats. Cooked pasta or rice and add as you use the soup. Freezesome for later use as you eat the soup for a couple days.

FIND SUPPORT TO HELP MAKE THESE CHANGES.

Change is more fun and easier to obtain when you engage withothers. There are many ways to create this. Join a CSA and split the membership with someone else; find people in yourneighborhood - church - exercise group - that may be interestedin doing a very small garden. Create a variety amongst a groupand exchange your crops as they grow. Create a community garden. Take turns with pot-luck dinners at friends house once amonth and exchange dishes, recipes, success stories, etc. Go towww.VeggieTrader.com. This is a site to trade, buy or sell localhomegrown produce.

TAKE HOMEMADE FOODS TO WORK, SCHOOL, TRIPS, ETC.

You will save on costs and be assured you will have healthy choices.Use leftovers, sandwiches, soups, salads, nuts, fruits, and muchmore.

TRY A SIMPLE NEW RECIPE ONCE EVERY WEEK OR TWO.

This is very helpful to get back to more whole foods cooking. Askat the farmers market, your food co-op, or go on-line. There aremany sites with great recipes, try www.whfoods.com.

for Health, Happiness and Less Costs

GROW A COUPLE HERB PLANTS ON A SUNNY WINDOWSILL OR OUTSIDE.

Pinch off what you need and the plant will continue to grow. This is much more convenient, healthier and less expensive than purchasing fresh herbs.

Mary Beth McCue RD, LDN, CDN is an Integrative dietitian recognized for her work inHolistic and Functional Nutrition. She is a certified and licensed Nutritionist in NYand MA., and is certified in Functional Nutrition & Medicine by the Institute for Functional Medicine. With more than 20 yrs experience in clinical, wellness andintegrative/holistic nutrition, she offers Corporate, and Community programs, andconsults with individuals at the Roosevelt Baths and Spa in Saratoga Springs.Mary Beth has successfully assisted everyone she works with to health recovery,including herself. For more information: www.SIPN.edu. To schedule a consultation:SaratogaNutrition@earthlink.net or 518.257.6530.

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Too many of us overlook great outdoor activities because they are soclose to home that we take them for granted. Or they are just faraway enough that we don't even know about them.

Well, we're going to change that for you! In this regular column we will provide you with a fun and seasonal activity,a place to do it and we'll even give you explicit directions on how to get there. Then it's up to you to get your spouse, family or friends to get “up and out” and join you for a great morning,afternoon, or an all day adventure.

LAKE GEORGE BIKE TRAIL # 2LOWER FEEDER CANAL TRAIL

NEAREST TOWN: Hudson Falls, NY

GENERAL DESCRIPTION: An interesting down and back trail; totaldistance 3.5 miles. This trail follows the Feeder Canal from HudsonFalls down to the remnants of the Old Champlain Canal. It is a relatively easy trail on the way down, but what goes down mustcome back up. So the return trip will be a little more difficult, but youcan walk back up the main hill.

WHAT YOU MAY SEE: The first part of this ride is a gradual,almost flatsection. The Feeder Canal gently flows along this stretch through residential areas of Hudson Falls. About .75 miles down the trail, theslope descends at a greater rate and you will start to encounter oldlocks and faster and faster water.When you reach the five combinesat the one mile mark, the canal drops quickly on down through several locks to the Old Champlain Canal. Enjoy this nice ridethrough history by reading the interpretive markers. Picture as manyas 100 canal boats a week working their way up and down the canaland locks.

HOW TO GET THERE: From I-87 take Exit 19 and follow Route 254north for approximately 4.4 miles and turn left onto Route 32 towardHudson Falls. Follow Route 32 about 2 miles to the intersection withRoute 4. At the light turn right and follow Route 4 about 1 mile andturn right into Murray Park. Park in the small parking area.

GPS READING - MURRAY PARK PARKING AREA: N 43° 18.452'

W 073° 34.947'5 COMBINES LOCKS: N 43° 17.824'

W 073° 34.155''

CAUTIONS: Be careful of crossing automobile traffic at trail intersections.

By Roger Fulton and Mike Carpenter

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SEASON-HOURS-FEES-PARKING: This is a three season biking trailopen during daylight hours.There are no fees and there is adequateparking at both ends of Murray Park.

FACILITIES: You will find picnic facilities at Murray Park, at the 5Combines and a lone picnic table at the end of the Feeder Canal atthe bridge. Otherwise there are no other facilities.

WHAT WE FOUND: To begin this segment of the trail you must crossRoute 4. (Grab an orange pedestrian flag and carry it across if youwant.) Once across Route 4, cross the bridge and immediately turnright onto Lower Feeder Street and follow the road and path alongthe canal.

The trail will lead you down to the 5 Combines. From there continuedown the hill for another .7 miles to Lock 1 and a bridge. That itwhere the Feeder Canal meets the Old Champlain Canal and that isthe end of this segment.

At the one mile mark you will encounter an impressive series of oldlocks known as the 5 Combines. Today the water flows freely downthem, but when the Feeder Canal was in operation each of the fivelocks raised or lowered a canal boat eleven feet, for a total of 55 feet.Stop and read the interpretive markers along the locks and enjoy theoverlook bridges. You will find out how high 55 feet really is whenyou begin to come back up the trail from below the 5 combines.

SPECIAL TALE: In our research on the Feeder Canal we ran acrossinformation on the Feeder Canal Letterbox. The website for it gaveexplicit directions as to where the Letterbox was, but we had no ideaWHAT it was. So we followed the directions and we found theLetterbox. It was a small container with a rubber stamp and a logbook. It also included a fact sheet all about Letterboxing.

Letterboxing is a fun game that incorporates some navigational skills with a bit of treasure hunting. You generally find clues on the Internet and off you go to find the Letterbox, usually placedsomewhere on public land.Once you find it you log in with your ownunique rubberstamp (or just write in a note) and use the Letterboxrubber stamp to stamp your own ongoing journal. In some cases youcan contact the owner of the Letterbox. It's all good fun and anotherexcuse to spend time with the family outdoors.For more informationgo to www.Letterboxing.org and happy hunting!

This mini-adventure is excerpted from the recently released

book, 25 Interesting Bicycle Trails in the Lake George, NY Region

by Roger Fulton and Mike Carpenter.“Outdoor books for

ordinary people” is their theme for several regional outdoor

books for this area, and more on the way.You can access all of

their titles at www.RogerFulton.com or www.commonman-

books.com or ask for them at your local bookstore.

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With the memory of gas prices at record highs just monthsago and credit increasingly tight, many people are lookingfor a vehicle that won't break the bank at the showroom orat the pump. For nearly a million people in recent years,the only answer has been the Toyota Prius. But before yougo and join the ranks of the numerous Prius owners, askyourself, "Do you like to drive?"

Well do you? For many Americans, the answer to that question is a resounding "No!" And there's nothing wrongwith that. Most people just want to get from one place toanother in the shortest possible time with the least amountof stress. They want their driving time to be peaceful anduneventful. For those people, there are cars like the ToyotaPrius and Camry, Honda Accord and Ford Taurus. Then thereare the rest of us who like to get in a car and find a route toour destination that does not minimize the directionalchanges, or the distance between the origin and terminus.For those of you in this group, Volkswagen now offers theJetta TDI.

The Jetta TDI has been named the 2009 Green Car of theYear, which is the diesel engine version of the popular VWsedan I know what you're thinking - diesel and green don'tusually go together in the same sentence. Mention “GreenCars,” and the hybrid drivetrain comes to mind. Mentiondiesel, and black smoke spewing out of a dump truck is the image that arises. Actually, VW has been making dieselcars for years, and has developed quite a following of fans.

DRIVING THE 2009 Green Car of the YearBy David Delozier

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Some of these older models have become coveted for theirconversion to biodiesel veggie fuel. But with the advent of stringent clean air standards adopted by California andhere in New York in the last few years, VW could not sell their diesel cars. So the engineers at VW went back to thedrawing board, and have retooled the engine so that it nowpasses the emissions regulations for all 50 states.

So now the VW Jetta TDI joins the ranks the other so-called“green” cars. The most obvious competitors for the Jetta TDIin terms of size, price and fuel efficiency are the Prius andCivic Hybrid. The Jetta TDI lags behind its Japanese rivals interms of official EPA numbers with the German being ratedat 29/40 mpg with a 6-speed DSG transmission and 1 mpgmore with a manually-operated clutch. The Prius scores48/45 and the Civic Hybrid rates 40/45. AJ Thurber, the salesconsultant for Langan VW in Schenectady, told me that theEPA's new test cycle underestimates real world mileage by15-20 percent. He said,“VW knew the TDI would perform bet-ter, so they contracted an independent testing companycalled AMCI to run some real world driving tests, and theyyielded 38 mpg in the city and 44 on the highway.”That putsthe actual mpg in the range of the hybrid cars

The good folks at Langan VW gave me an opportunity totake it for a spin, so I jumped at the chance. I took the car upto the Thurman Maple Festival in Warren County, knowingthat it would be the perfect proving ground. No highways,just county roads winding through Corinth, Hadley, StoneyCreek and finally Thurman. On the road, the Jetta TDI is apleasure to drive. The car I was driving was equipped with aSport transmission, which responded to acceleration anddeceleration like a manual gearbox. When descending hills,there was no upshifting that is common in automatics, so theengine provided braking, not acceleration. For corneringand steering, letting up on the gas and applying the brakestriggers the transmission to downshift for you. That feature,coupled with the Jetta's tight suspension, makes driving the

twisty, turny roads a real joy.The back roads of Warren Countywill put any car to the test and the Jetta comes away withhigh marks.

Since the TDI is considered to be a high mileage vehicle, Idecided to find out how much driving style affected themileage. I didn't do any jack rabbit starts or race down thestraights, but knowing that VW aims for fun to drive, I decidedto see how much driving for fun would cost. I made no realattempt to maximize fuel efficiency, instead focusing on thefun. Nonetheless, even after a couple of stretches totaling 15miles of going mostly uphill and squirting from one turn tothe next, the mileage according to the trip computer justbarely dipped below 27 mpg. By the time we returned to thehome, a glance at the dashboard mpg monitor showed anaveraged 32.7 mpg. Not bad for non-highway driving overhill and dale!

With a starting price tag for the sedan of just $22,270 (minusa $1,300 tax credit) for a well-equipped model and $23,870for the TDI Sportwagen, this car is a great deal for those of youlooking for excellent fuel economy and a fun to drive car.Even with the current $0.49 / gallon premium for diesel com-pared to regular gas, you'll still come out well ahead. It seemsto be the perfect choice for those who want an efficient fuel-sipping “green” car but don't want to look like they're drivingone. And on the off chance you decide to check out a littleFahrvergnügen, it's right there below your right foot.

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Satchel - Remsen Street 720-0050Purses and handbags.

DNIPRO - Remsen Street 378-4240.Ukranian Deli and Polish Food Emporium.

Cohoes Music Hall - 58 Remsen Street 237-5858www.cohoesmusichall.com.

Live theater and cabaret year round.

Marvelous Things - 100 Remsen Street 588-6361www.shopmarvelousthings.com

Clothing and accessories boutique.

Bread and Jam Café - 130 Remsen Street 326-2275 www.breadandjamcafe.com

Coffee house, eatery, and live entertainment venue.

Lingualinx - 122 Remsen Street 388-9000 www.lingualinx.com

Offering language interpretation throughout the world.

Oberlander Group - 143 Remsen St. 720-0500www.oberlanderdesign.com

Public relations and brand communications group.

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