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* Winner: 10 Better Newspaper Contest Awards *New York Press Association, 2013 Winter Carnival events See page 7 FREE | FRIDAY, JANUARY 30, 2015 69 MAIN ST., COLD SPRING, N.Y. | www.philipstown.info Building Cold Spring’s Economy: Part II Significant properties, lessons from other communities may be key By Michael Turton old Spring is not a community lacking in imaginative residents or Ccreative ideas. But, as the village faces a weak tax base, aging infrastruc- ture and large capital projects, develop- From left, candidates Marie Early, Dave Merandy and Fran Murphy Photos provided ing a more robust local economy will re- quire transforming good ideas into real and viable projects. Village Candidates Begin to Emerge From Hibernation Ideas are abundant, and despite not Could be a crowded field as one of five trustees in a first-among- family before me, I’ve chosen to spend having a wealth of undeveloped land, equals role that includes some limited my life in this beautiful setting, with there are a number of properties that for mayor and trustee executive authority and responsibility. such rich history and among neighbors have potential as economic engines. positions For the first time, the Putnam County who genuinely care about our commu- Initiatives have been suggested in re- Board of Elections, based in Carmel, nity. I’m running for mayor because the cent years for the redevelopment of the Vil- will supervise the event, scheduled for Village of Cold Spring deserves a mayor By Kevin E. Foley lage of Cold Spring Highway Department Wednesday, March 18. with a record (Continued on page 3) (Continued on page 3) his year’s Cold Spring village elec- Running as the People’s Party in the tion, a harbinger of spring amidst formally nonpartisan election, two Cold Twinter’s frost, promises some new Spring natives have teamed up to offer a faces and perhaps more than a touch of formidable combo. Dave Merandy, a veter- competitiveness as candidates begin to an of both civic and political engagement, emerge from their strategy sessions onto is running for mayor, and Marie Early, a the village streets. stalwart of standing and special village Answering a request from The Paper committees, is seeking a trustee seat. to formally acknowledge they are run- Merandy is currently a member of the ning, three candidates have said they are elected Philipstown Town Board and set to go about collecting the requisite 50 served for several years as the president signatures on their petitions to qualify and a member of the Haldane School Dis- by the Feb. 10 deadline. This year’s elec- trict Board of Education. In a statement, tion will have two open trustee seats for Merandy said: “I love the Village of Cold the five-member Village Board and the Spring and feel lucky to have been born The Marathon property on Kemble Avenue is the largest tract of undeveloped mayor seat as well. The mayor serves here. Like the three generations of my property in Cold Spring. File photo by M. Turton Established Beacon Businesses Expand to New Locations Bagels, bubblebath, and to bring home as a customized six-pack. We also will house the ‘3B Art Gallery,’ artisanal cheese among products featuring art from high school students seeing a rising demand from throughout the Hudson Valley.” For Beacon Pantry owner Stacey Pen- Beacon’s customer base lon, the timing couldn’t be better. Her former space was almost immediately By Alison Rooney too small and lacked a kitchen. Business eacon is on the move, in more ways has been brisk since her opening a year than one. Three Beacon estab- ago, and when one of her customers kept Blishments, eager to expand, have talking about the renovations she was do- either just done so or will be doing so ing on a property elsewhere in Beacon, soon. Beacon Bath and Bubble hopped, dropping hints about the food-related skipped and jumped next door to larger businesses and organizations already premises, while Beacon Pantry just this located there (Hudson Valley Table and week did the same, moving to a much Hudson Valley Seed are two of the up- larger space a short way further east on stairs tenants), and “subtly mentioned her Main Street. And, in an even bigger shift, desire for a food establishment,” Penlon Beacon Bagels will be doubling its floor caught on, came to check it out and found space, heading west, with a projected it ideal, particularly as her old lease was opening date in its new space of “around ending just as the new space was becom- Mother’s Day.” ing habitable. “It couldn’t have been more Beacon Bath and Bubble heralded their perfect — it was a chance to get in on new move with this recent announce- Beacon Bath and Bubble has reopened, just a door away from its former location. the ground floor while things were being ment: “Starting in January, 458 Main Photo by A. Rooney renovated, and be able to give input into will be our new home, right next door the decision-making with the electric and to our current location. The new loca- products being made. We’re also going vintage and retro soda pop in 36 brands! other things,” Penlon noted. tion will feature a huge production space to mix things up with something new You can once again enjoy a bubbly soda Now, the formerly cramped quarters where customers can see our wonderful and unique: We will offer old fashioned, pop from yesteryear, both in-house or are expansive, (Continued on page 5) 2 January 30, 2015 The Paper www.philipstown.info | Philipstown.info Small, Good Things That basic version will produce the re- sults you get with most any other takes Defense Mechanism on the recipe: The pork is so moist and By Joe Dizney tender it could pass for veal, the milk re- duced from its long braise to a nutty, caramel- here’s nothing like a major snowfall to ized, almost-cheesy sauce of loose curds. It’s foster regressive behaviors of all sorts not much to look at, but 2,500 years after the T— snow angels and snowball fights are fact, there’s a reason it’s still appealing. merely the tip of the iceberg. This is where the intellectualization and fan- The buildup to and execution of this season’s tasy/play comes in: refinement. Most contem- first major bombogenesis triggered my full porary recipes nod to Marcella Hazan’s Bolog- gamut of coping mechanisms. nese-style recipe, seasoned with only salt and Once beyond the initial denial and suppres- pepper and cooked stovetop. Molly Stevens’ sion — “This can’t be happening again; no, it’s carefree oven-braised preparation makes more not!” — I abandoned mature survival strategies sense in that you can maintain a constant tem- and reverted to patterns of behavior from ear- perature over the long cooking time. lier development phases. But recognizing the As for additional seasonings and this being futility of my initial impulses to sulk and/or cry pork, garlic is a no-brainer, and while many rec- moved me solidly into sublimation: There’s got ipes suggest an overnight rub and seasoning of to be a better way to handle this! either rosemary or sage, it seems to me that due And, as this is a column about food and cook- to the long cooking time simply sweating the ing, you would be right to assume that my go-to seasonings in a little butter before adding the regression is orally fixated, with a soupçon of milk infuses the flavors sufficiently. Rose Gray intellectualization and fantasy/play. and Ruth Rogers’ addition of wide strips of Which somehow led me to this week’s ob- lemon zest made uncommonly good Milk-braised pork loin (Maiale al latte) session with milk and meat and comfort food sense to me, so I incorporated it. Photo by J. Dizney spawned by the memory of a particular pork And although it’s certainly not Milk-Braised Pork Loin shoulder — braised for hours in whole milk, necessary, a couple of recipes pro- seasoned simply with smashed garlic cloves pose the addition of cream to the (Maiale al latte) and sage leaves. If not an outright cure for this milk in approximation of a purer, Serves 6–8 uncommon cold, it certainly offers a heart- and less-processed blend, which in hearth-warming distraction or sublimation of 2 to 3 tablespoons extra virgin olive oil 2 cups whole milk turn suggested a grating of nut- 3 ½ to 4 pounds boneless pork loin 1 pint heavy cream less skillful impulses. meg, another subtle but qualita- roast ¼ teaspoon fresh grated nutmeg There’s no avoiding it: This recipe is definite- tive improvement. I also suggest 2 to 3 tablespoons butter 1 tablespoon fresh ground pepper ly not kosher, combining both dairy and pork, really processing the sauce: After 4 to 6 cloves garlic, smashed (white if possible) but it does have a historically ancient, if hazy, removing the roast, a serious re- 2 large sprigs of fresh sage or 1 to 2 1 tablespoon salt Italian pedigree. duction and constant whisking (I tablespoons dried-rubbed sage ½ cup toasted, chopped hazelnuts Food writer David Downie points to Etrus- even did a quick pass through a peel/zest of one whole lemon (use a (for garnish) can roots: Without refrigeration, meat was pre- mesh strainer) produce a smooth, vegetable peeler to keep it in large strips) served by salting, and to remove the salt and creamy sauce, which begs for a tenderize the flesh, plus slightly sweeten the side of roasted potatoes, farro or 1.

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