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Beacon Will See More Hotel Rooms Preparing for Disaster Before It

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Beacon Will See More Hotel Rooms Preparing for Disaster Before It * Winner: 13 Better Newspaper Contest Awards Merry *New York Press Association, 2013 & 2014 Christmas! FREE! FRIDAY, DECEMBER 18, 2015 161 MAIN ST., COLD SPRING, N.Y. | philipstown.info Beacon Will Preparing for See More Disaster Before Hotel Rooms It Strikes Opportunity seen as Hazard Mitigation Plan city grows outlines threats to town By Jeff Simms and villages number of hotels, both By Liz Schevtchuk Armstrong boutique and market- A rate, are coming to rom washed-out Philipstown roads downtown Beacon in 2016, with to deteriorated Cold Spring dams dozens of new rooms. Fand Nelsonville’s lack of sewers, The 12-room Inn and Spa at multiple hazards threaten the public Beacon is scheduled to open well-being, according to a report that ex- at 151 Main St. by the summer. plains the risks and offers strategies to Occupying a formerly vacant minimize them. space on the west end of Bea- The 2015 Putnam County Hazard Miti- con’s business district, the bou- gation Plan fills two thick loose-leaf vol- tique will feature rooftop yoga umes, detailing problems county-wide as and a downstairs art gallery, well as in each municipality. The section along with massage and other or chapter on Philipstown fills 46 pages; spa services. that on Nelsonville, 24 pages, and the Above, Rhoda Needleman with A second space at 426 Main one on Cold Spring, 19 pages. some of the many menorahs St., now a single-room occupan- Under a federal law enacted in 2000, brought to the the Philipstown cy rental facility, is also being lower-level governments must adopt Holiday celebrations included the Beacon Bicycle Reform Synagogue. rehabbed as a market-rate (not chain) such a plan and update it every five years Tree and Menorah lightings. Photos by Jeff Simms Photo provided hotel. The turn-of-the-century building to be eligible for national disaster-relief will first see its original four-story brick funds and pre-disaster planning aid. The structure renovated, with plans calling Putnam County Legislature approved for 12 rooms on the upper floors and a Haldane Trustees Select New the mitigation plan on July 7 and Philip- restaurant, bar and café on the first floor. stown’s Town Board endorsed it two A second phase will follow in the Board Member days later. Cold Spring’s Village Board wood-frame eastern portion of the build- adopted the plan Dec. 15 and the Nel- ing, which will be demolished and re- Laura Hammond to fill sonville Village Board has scheduled a built with additional rooms and a roof- vote for Monday, Dec. 21. top restaurant. The interior demolition vacancy until May 2016 Kevin Donohue, Philipstown’s code for Phase One has been completed, Bea- By Kevin E. Foley enforcement officer and the town’s con Building Inspector Timothy Dexter National Flood Insurance Program said, and the city is reviewing plans for he four existing trustees of the floodplain administrator, was instru- the rebuilding. Haldane District School Board mental in preparing the Philipstown Moving eastward down Main, 18 Tvoted unanimously last Tues- component of the plan. He noted that rooms are under construction during the day evening, Dec. 15, to select Laura the town began writing it a few years last phase of an expansion of the multi- Hammond to fill a vacancy on the ago, before Putnam County organized use Roundhouse complex. The rooms five-member board. Peter Hender- a county-wide approach. The town’s will be located in the mill building. son’s resignation created the vacancy. draft became part of the eventual As its building boom continues, a re- Hammond, the president of a local Laura Hammond, left, and Jen Daly Photo by K.E. Foley county document. Donohue said the newed entrepreneurial spirit has taken family business, Scanga Woodwork- (Continued on Page 4) hold in the city, said Pat Moore, chair- ing, will serve the remainder of Hender- man of the Beacon Chamber of Com- son’s term, which ends in May 2016. She merce. “Beacon is a busy place; I think will have to participate in a public elec- people have a sense of optimism here,” he tion in May if she seeks to continue in (Continued on Page 3) the role. (Continued on Page 4) The Cold Spring bandstand during flooding caused by Hurricane Sandy in 2012 File photo by L.S. Armstrong There will be no issue of The single-room occupancy facility at 426 Main St. in Beacon is being renovated as on Friday, Dec. 25. a market-rate hotel. Photo by J. Simms 2 December 18, 2015 The Paper philipstown.info Cook On: 1 part chaos, 2 parts calm Local Scramble By Mary Ann Ebner farms like Glynwood and ven- dors at our local farmers’ mar- hen happy hens lay their eggs, kets, we can all choose a bet- there’s no better time for the ter egg. My latest dozen came Wrest of us to rise, shine and from The Cat Rock Egg Farm whisk up a dozen — the fresher the bet- in Garrison. Lydia JA Langley, ter. And forget shelf life when it comes to the owner, raises her pet hens fresh eggs. The just-laid delicacies taste with love and attention and the so flavorful that they simply don’t even hens in return turn out eggs have a chance to age. that can make cooking and eat- Twelve precious eggs may not top the ing omelets the highlight of a list of typical hostess gifts, but I’ll hap- weekend. pily accept them any day of the year. “The freshest eggs you will My friend Diane recently shared a col- find come from a local provid- lection from her backyard chickens and er,” Langley said as she gath- when she arrived at an impromptu give- ered eggs from her hens on thanks gathering in November carrying a warm December morning. a paper egg carton, I found myself giv- “One of the great things about ing all kinds of thanks for her thoughtful buying eggs from someone like and nourishing gift. We used the eggs to me is that there’s a variety but make a favorite meal, our super-simpli- the taste is consistent.” fied version of Tex-Mex migas, an egg- Such a fresh egg doesn’t ex- scramble skillet dish adopted during our ist in commercial production. Transform eggs into Tex-Mex migas morning, noon or night. Photo by M.A. Ebner years living in Austin. Some supermarket eggs may In Texas, we sampled several itera- age from weeks to months in colorful ovals are attracting locals (and soft green to a deep terra-cotta shell. As tions of migas (similar to chilaquiles). transit from the laying stage before they a few customers beyond the Hudson she makes rounds and collects eggs, she A smoked jalapeno pepper version ever make their way into grocery carts. Valley) almost as fast as the hens can finds herself quickly filling orders to de- drenched in spicy tomato sauce proved a And even though supermarket car- lay them. liver to customers, but of course, reserves little too hot. But hot or mild, with fried tons may be marked “organic” or “free- “They’re our pets and they live with her own family supply. tortilla bits smothered by a chef’s choice range,” it’s hard to know what’s in an us their whole lives,” Langley said. “It all “We came home late from the city a of ingredients, the one-pan preparation egg. A yolk may look like a yolk, but still goes into their lifestyle, letting them out, few nights ago and had eggs for dinner,” can be made your own way. may not have much of a taste. having access to bugs and grasses.” Langley said. “Eggs and toast with po- Any eggs will do for these migas, but The flock at The Cat Rock Egg Farm The flock includes everything from lenta.” starting with the best ingredients means lives a better life than its commercial Leghorns to Marans and they spend their She prefers her eggs not quite fried picking up a decent dozen. The super- cousins, and there’s no need for a “best days outside from dawn to dusk. In addi- though not exactly scrambled: “I like to market may work in a pinch, but with ac- by” or expiration date on great-tasting tion to the natural diet that the chick- call them frambled.” cess to eggs in the Hudson Valley from eggs. Quality draws followers and the ens nibble on in the yard, Langley feeds Morning, noon or night, for your next her flock non-GMO (genetically modi- egg-based meal, framble your own or fied organism) food. Roosters and hens fill a skillet with migas. Though we love squawk about in the yard and Langley migas covered in grated cheese, we’re calls them by name as easily as she iden- skipping the cheddar for now to let the tifies the eggs from each by color, from a natural flavor of the eggs shine. Just add a splash of good salsa to perfectly complete the dish. Migas Serves 4 1 dozen eggs ½ cup fresh cilantro, chopped 3 tablespoons butter 3 scallions, thinly sliced 1 cup tortilla bits or crushed 1 teaspoon sea salt flakes tortilla chips 8 flour or corn tortillas 1 medium avocado, cubed salsa and grated cheese (optional) 1. Crack eggs into a bowl and set aside. Melt butter in skillet and add tortilla bits. Cook until crisp over high heat 1 to 2 minutes. A distinctive dozen eggs from The Cat Rock Egg Farm 2.
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