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My Own Words Spring and its Various Opportunities Right now I’m sitting by the side of a pool, watching my kids’ swim practice. This is the second year they’ve been involved in a YMCA club program, and I’m starting to associate winter and early spring with the swim season. 2009 Photo Contest Winners |
![]() Cover: One of the Finger Lakes Region’s most strikingly handsome songbirds is the Rose-breasted Grosbeak, which brightens up our backyards and woodlands in spring with its colorful plumageand rich, whistled melody. Photo by Marie Read
One Saturday afternoon last August, I took my 14-year-old son, David, to a parkour training session in Manhattan Square Park in Rochester. Although he’s tried plenty of sports – soccer, basketball, baseball, track, swimming – he’s never been passionate about any of them. Still, he’s an active kid who likes to be outdoors climbing trees, trying out handstands, or practicing a spectacular dismount from the swing he has long outgrown. Read More Letters to the Editor Responses to the continuing controversy whether there are mountain lions in western New York (lay folk claim to have seen or heard them, DEC biologists retort with the old fall-back “need proof in the form of scats, a body, or irrefutable photographs”) misses the key question, “Are there viable populations of mountain lions in western New York?” |
Natures Orchestra: Spring in the Finger Lakes always arrives in its own sweet time. March and April with their chilly weather and drab landscapes seem never-ending. But listen! Nature’s orchestra is already tuning up. Birds are singing! Read More IN THE KITCHEN story by Chef Eric K. Smith, The cooking method we call “sauté” is really very basic, but needs to be done properly to achieve the perfect outcome. To sauté, use a small amount of fat in a shallow pan over very high heat. Start with small tender cuts of meat, followed by a garnish of pre-cut vegetables and the addition of spirits or a good local wine. Re-hydrating the reduced wine with a flavorful stock and then adding a few finishing agents helps create a meal fit for a king “a la minute.” |
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