Category Archives: Featured Stories

Changing 315 area code put on hold

The New York State Public Service Commission announced today (Thursday Nov. 14) it was putting on hold its proceeding to determine how best to create an additional area code in the 315 area code region.

The Commission made its decision based on a revised forecast from the North American Numbering Plan Administrator (NANPA), the agency responsible for administering area codes, extending the time needed to the third quarter of 2016 for a new area code in the 315 area.

A Sportsman’s World, by Leon Archer

Deer Camp Memories


When I was a kid, I was a Boy Scout, and I had many adventures as a result of my association with that wonderful organization. We had a great scout master, Lyle Rexford Huyck, but we all called him Rex. He had been a drill instructor in the navy and he transferred a lot of his knowledge and abilities into his role as our leader. He was a no nonsense sort of guy when it came to scouting, but he tempered that with a good sense of humor. Thanks to him, I could hardly wait for the meeting to roll around each week to see what we were going to be doing.

When I turned 14, I became an Explorer Scout, and scouting got kicked up a notch. We went on a number of trips, and we attended jamborees. We went to the east coast several times. We went to Boston and did a tour of the historical sites there including touring the USS Constitution. We took a side trip to Lexington and Concord. But the thing I liked best each year that we went to the coast was we would go out on a party boat to do some deep sea fishing. We caught a heap of fish that none of us had ever caught before. It was fantastic.

In addition, most of us Explorers took our hunter safety training together and got our junior licenses. Often several of us would get together with an adult to go hunting. It all seemed to be a natural outgrowth of our scouting experience. Many times some of us would hunt with Rex and his son, Dale, who was also an Explorer, but hunting opportunities abounded in those days, and there was always an adult that was willing to get us out. Once we turned 16, we often hunted together in groups of two up to as many as six at a time.

Thanks to Rex and Dale, I had the chance to hunt deer out of an honest to God deer hunting camp located on a farm near Deposit, New York. Rex’s in-laws owned the farm, and there was a small cabin that had been built near the woods in the back lot. For three years, Rex and several of the Explorers transformed the cabin into a deer camp. I was 16 the first year I hunted there, and it was where I shot my first deer. In my mind, I can see that deer as clearly today as I did the morning I shot it, but what I remember most is the camp.

The cabin was small, roughly 16 feet by 20 feet, and there was nothing fancy about it, no insulation, no running water, and no electricity. It had a metal covered roof that kept out the rain, and the sides, though uninsulated and unpainted, were sealed well enough that the wind never found its way in. There were three small windows, and there was an even smaller window in the door. It was possible to look in every direction for any deer that might come wandering by while we were enjoying the relative comfort of the inside of the cabin.

There were six bunk beds along two walls. I always seemed to end up with an upper bunk, but I didn’t mind. There was a wooden table and four wooden chairs; if we had a full complement of six in camp, there were a couple of folding chairs under one of the bunks.

We had an old kitchen wood stove that we cooked on and it doubled as our source of heat when the weather was cold. It was often also the reason for sweaty bodies when the weather was warm. The stove was part of the reason for the cabin being a hunting camp, not just some quaint little getaway in the woods. It was the odors that tagged the camp for what it was and they remain indelibly etched in my memory.

Here’s what I remember. Once the deer camp was up and running, the first thing that hit you as you came through the door was the overarching smell of wood smoke (when you came home from deer camp you usually smelled for all the world like a ham). It didn’t matter what time of day or night it was, there would also be the lingering smell of bacon that had been cooked each morning before the eggs were slipped into the hot fat. Coffee that had been boiled on the stove added to the aromatic patina of the camp. Those were the good things.

As the days went by, sweaty long underwear, which doubled as pajamas and was seldom changed, began to radiate cosmic rays as well as a strangely sweetish addition to the atmosphere of the camp. Boots drying behind the stove and wet socks draped over the end of bunks in hopes they would dry before time to go hunting in the morning each did their part in creating an odor that is hard to forget.

Once those things were flavoring the air the hunters were breathing, a few other items could be added. Most years someone would bring a brick of limburger cheese, which if eaten up quickly only added a momentary spike in the toxicity of the camp vapors, but the wrapper with the scrapings from the rind often ended up in the paper trash bag in the corner, and for days hunters would comment how the smell of that cheese had lingered on. If a deer was shot early in the season, liver and onions frying in a cast iron pan on the stove would add another layer.

The variety, quality, and volume of the food and drink being consumed often led to intestinal problems which were often relieved in the evening, producing gasps, groans, shouts and inane chuckling as one more gaseous substance was added to the already burdened air. Fortunately this addition quickly dissipated, unfortunately it could be pretty much counted on to be reintroduced each ensuing evening. You have to remember, we were just boys.

By the end of just the first week, a deer camp would have usually taken on enough olfactory markers that any deer hunter with deer camp experience could identify it blindfolded just standing outside the door. I will say, leaving camp for my stand in the morning, I hardly noticed any odor in the building, but upon returning later in the day after hunting in the fresh air, I became acutely aware of what would eventually find a forever place in my memory. I wouldn’t want you to think that was the only thing that impressed me; I have other memories of deer camp as well, but I will come back for them another day.


Spaghetti dinner Nov. 21 to benefit Oswego High softball

A spaghetti dinner to benefit the Oswego High School Lady Buccaneer Softball Team will be held from 4:30 to 7 p.m. Nov. 21 in the Oswego High School cafeteria.

Tickets are available presale or at the door. Takeouts will be available. Menu includes spaghetti, meatballs, bread, butter, salad and a beverage.

This fundraising dinner is held annually in conjunction with the OHS fall open house.

“Stop down for dinner before you tour the high school for your parent-teacher conferences,” stated event chairperson Margie Malone of the Oswego High School Softball Club.

Proceeds from the dinner will help fund the Lady Buccaneers’ spring trip to Florida in April to compete at the Disney Wide World of Sports Complex.

For more information, call Malone at 532-0927 or any Lady Buccaneer softball player or parent.

Do holiday shopping at SPCA fundraiser

Get your Black Friday shopping done early and rev-up your holiday spirit with the annual Howliday fundraiser from noon to 5 p.m. Nov. 17 at Fallbrook Recreation Center, 103 Thompson Road, Oswego.

Admission is free. The Oswego County Society for the Prevention of Cruelty to Animals Howliday Fundraiser will feature a silent auction, which will have lots of gifts for friends and family on howliday gift lists. Local vendors will be on hand to sell local goods and crafts. There will also be raffles and door prizes.

Music will be provided by RRR Music DJ Service.

The event will feature lots of homemade food, including baked goods from the annual howliday bake sale. Lunch and dinner will be available for takeout.

All proceeds from this event will go directly to feed, house and provide veterinary care for abused, abandoned and unwanted animals in Oswego County.

The Oswego County SPCA is an all-volunteer, nonprofit organization that operates entirely on donations.

For more information on the Oswego County SPCA, visit, e-mail or call 592-5551.

RSVP seeks more volunteers

Director Ellen Wahl of the Retired and Senior Volunteers Program at SUNY Oswego will visit Oswego County Opportunities dining and activity centers in November to meet current and prospective RSVP volunteers.

Discussions about RSVP programs and services will begin at 11:30 a.m., followed by lunch at noon, at each meeting:

Nov. 13: Phoenix Dining and Activity Center, call 695-4841; lunch is meatball sandwiches.

Nov. 14: Sandy Creek, 298-5020 (chicken and biscuits).

Nov. 15: Fulton, 592-3408 (sloppy joes)

Nov. 18: Parish, 625-4617 (beef Stroganoff)

Nov. 20: Mexico, 963-7757 (turkey dinner)

Nov. 21: Constantia, 623-9803 (meatloaf)

Nov. 25: Hannibal, 564-5471 (baked chicken)

Anyone age 55-plus who is wondering “What is there to do?” or who feels they want to give back to the community should attend to meet with the RSVP director and discuss mutual interests.

Dining and activity centers are the heart of OCO’s meal delivery service to seniors, through home delivery and the centers. The centers also serve as community hubs for various activities. RSVP collaborates with more than 100 agencies and programs in Oswego County, including OCO, to offer volunteer opportunities that engage, support and enhance the lives of Americans 55 and older, while helping in the community.

SUNY Oswego to put more local veggies, fruits on dining hall plates

Submitted by SUNY Oswego

SUNY Oswego’s decade-old, farm-to-campus food program has put it in the company of three other campuses that will work toward promoting locally grown vegetables and the sustainability of healthy, local foods at all SUNY institutions.

The American Farmland Trust, an organization seeking to expand market competitiveness for local farmers, recently won a $99,427 federal grant to work with Oswego, New Paltz, Oneonta and the University at Albany.

The project will involved increasing  the use of fresh, frozen and processed vegetables raised by New York farmers as part of a pilot program that eventually would target all colleges and universities statewide.

Glenda Neff, who works for the AFT in Auburn, said part of the pilot would include a detailed look at Oswego’s farm-to-campus program to investigate areas of success as well as potential for gains.

Another initiative would involve students paid as interns to document the project and help develop a promotional program to raise student awareness of the benefits of locally grown foods.

“Oswego is a good place where students are already involved and helping out with this,” Neff said. “That’s a key part of the program.”

Craig Traub, director of resident dining at the college, said Oswego’s farm-to-campus relationship with Oswego-based distributor C’s Farms began in 2003. The program has grown since then, he said.

For example, besides fruits and vegetables from 24 farms in Oswego, Wayne, Cayuga and Onondaga counties, the college worked with C’s Farms this school year to add delivery of 2,400 dozen eggs a month from Hudson Egg Farm in Elbridge.

 Sustainable produce

Dave Johnson, owner of C’s, said his 32 years sourcing and distributing locally grown foods has taught him the value of buy-local programs to farmers around the region as well as to his own business.

“Instead of having the college buy from stores or from farmers in other states, it keeps the business local — you have many people in the community involved with working to feed the campus,” he said.

That has increased employment at C’s and increased volume for such Oswego County growers as Dunsmoor, Ferlito, Fruit Valley Orchard, Hubbard and others.

From June 2012 to May 2013, SUNY Oswego purchased 489 bushels of apples, 4,248 gallons of apple cider, 13,500 pounds of yellow onions, 220 cases of grape tomatoes, 56 cases of red peppers and much more — all grown in New York state.

While the state’s farmers eye a potential market of 342 college campuses around New York that purchase $245 million in food products a year, SUNY Oswego looks toward educating generations of students in the economic, health and other benefits of consuming locally grown produce and other foods.

Jamie Adams, the college’s sustainability program coordinator, worked with Stephen McAfee, director of cash dining and catering for Auxiliary Services, to take part in the AFT grant.

“It’s very exciting,” Adams said. “I’m thrilled we are tied to it and able to participate.”

A kickoff meeting for the grant is Dec. 4 in Albany. Adams believes the student-awareness part of the project in farm-to-college food purchasing is crucial.

“I think a big portion of that is the education piece,” she said. “Where are those educational markers — how we answer why this is important.”

The economic stakes are high.

“Our state’s colleges and universities represent a huge market for New York’s farmers,” said David Haight, American Farmland Trust state director.

“More than a million college students are enrolled in the state’s 64-campus SUNY system as well as in private universities, community colleges and other institutions of higher learning,” he said.

“Expanding these markets will create economic opportunities for farmers and reduce the likelihood that they will be forced to sell their land for real estate development,” Haight said.

A second-phase target of the AFT pilot, which is funded by a special crop block grant from the U.S. Department of Agriculture, would be increasing volume purchases at SUNY Oswego and the other colleges of such high-demand, locally grown produce as potatoes, green beans, squash and cabbage, among others.

The AFT’s Neff said that could involve the potential for pre-processing — such as cutting up and flash-freezing — vegetables at farms so they are available to campus year-round.

Traub said he’s interested. “You have to make sure the quality is there,” he said. “Quality is key.”

Local filmmakers to screen film

Local independent filmmakers are planning to screen their first film at 7 p.m. Nov. 27 at the McCrobie building, 41 Lake St., Oswego.

The event is free and open to the public. After the screening, there will be a Q&A session with refreshments and a chance to talk to the producers.

The film, “Paths”, was created this summer by a group of Oswego High School graduates from the class of 2012. The producers, Taylor Braun, Michael Gill, and Jane Coty, along with a team of actors, writers, and stylists, started working on the film this past spring and are ready to display their final product to the public.

Braun, the director for “Paths,” writes on the website for the film,, “Paths is about taking chances and not letting an opportunity pass you by. … Taking advantage of these moments is crucial to the turns our lives take as it unfolds.”

Also available on the website is the film’s trailer, exclusive content and bios for all those involved in the film.

What’s Happening at the CNY Arts Center?

Ben and the Magic Paintbrush will be presented at 6 p.m. Saturday, Nov. 23.

The production is open to the public with a Pay-What-You-Can donation to help support the program. The cast of six includes children ages 7 to 11, including veterans Ben Norton, Kyra Baker, Griffin Marriner, Charlie Stoutenger and newcomers Sophie Neveu, and Meli Preston.

The story revolves around Megan and Ben, who are orphaned siblings alone in the world. She earns pennies as a human statue — painted silver — while her little sister draws marvelous portraits with only a stubby pencil.

One fateful day, her artwork catches the eye of the malicious Mrs. Crawley, who has a scheme to make millions with a magic paintbrush.

When she captures Ben and puts her to work, it’s up to Megan and her new friend Pierre to help her escape, discovering the value of kindness and bravery along the way. This is an enchanting story from olden times that comes to life in this modern fairy tale.

The day before at 7 p.m. Friday, Nov. 22, the debut of the CNY Arts Center Drama Club takes place including skits and individual monologues.

This also is open to the public with a Pay-What-You-Can donation to help support the program. The Drama Club will return in January for 12 weeks with a full production planned for April.

Painters can try their skills with “Oil Painting Made Easy” from 6:30 to 8:30 p.m. today, Nov. 13. The class, led by Joe Glavin, will include instruction on recreating a favorite image in oil paints while perfecting techniques of blending and control.

The owner of Studio 51, Joe Galvin’s artistry is on display at Arts in the HeART Gallery in downtown Fulton.

Ready to go it alone but just need the tools? “How to…” follows from 6 to 9 p.m. Nov. 14.

Students will learn how to make your own canvases (regular, beveled edge or floating) and also will learn how to matte and frame your artwork, including wooden frames and how to make an old frame new. You’ll be a painting pro in no time.

Culinary artist Diane Sokolowski makes decorating fun and easy with “Thanksgiving Treats” 9 a.m. to noon Nov. 16. Each student will learn candy construction making turkeys, pilgrim hats, and more in addition to decorating cupcakes and cookies. Pre-registration is required for this class at

Students are reminded to pre-register for all classes and workshops to avoid missing out. Classes and workshops charge a modest fee.  Visit  for all the latest details and updates or call 592-3373.

All classes are held in CNY Arts Center located in the lower level of State Street Methodist Church, 357 State St, Fulton unless otherwise noted.

We bring all arts for all ages at two separate locations. Classes, Writer’s Café, Author Spotlight, live theatre, and Arty Camp, are held in CNY Arts Center located in the lower level of State Street Methodist Church, 357 State St, Fulton. Please use the Park Street entrance.

Arts in the HeART Gallery is located at 47 S. First St. in downtown Fulton across from the gazebo for local artists who want to display their artistry.

There are monthly artist meet-ups and on the third Thursday of each month there is a Happy Hour which takes place at the gallery.

In addition, artists can apply for gallery space online at