News + Views

5 Things to Know About Milk and Non-Dairy Milk Alternatives


To Your Health








(Family Features) Adults and kids take in about 400 calories per day as beverages, according to the USDA’s Choose My Plate program. Beverages can be a key source of nutrients, and when it comes to nutrition, moms want to make informed choices for themselves and their kids.

With so many options available, it’s no surprise moms have questions. Some moms choose to serve alternatives to milk rather than real dairy milk, but it’s important to know that milk and non-dairy alternatives are not created equal. In fact, these beverages differ in five key areas: nutrition, ingredient list, added sugars, price and taste.

  1. Farm-fresh, real dairy milk is naturally nutrient-rich.

Unlike many non-dairy milk alternatives – farm fresh, real dairy milk is naturally nutrient rich. Milk naturally provides calcium, phosphorus, high-quality protein, potassium and B vitamins. It is also fortified with vitamins A and D, creating a nutrient powerhouse of nine essential nutrients. Non-dairy milk alternatives, on the other hand, vary in their nutritional profiles, some containing little to no naturally occurring nutrients, so most are fortified.

  1. Dairy milk is simple.

When you compare the ingredient list of milk to non-dairy alternatives, you may be surprised to find that many alternatives have 10 or more added ingredients, including salt, sugar or thickeners like gums. Dairy milk, a minimally processed and farm-fresh beverage, has just three ingredients: milk, vitamin A and vitamin D.

  1. There are no added sugars in regular dairy milk.

When you look at the nutrition label on a gallon of milk, you will find sugar listed. However, that sugar is not added – it’s naturally occurring lactose. But people may not realize when a food or beverage has added sugar. For instance, many types of non-dairy milk, like almond milk, contain added sugar. Ingredients like cane sugar or cane juice on the ingredients list indicate sugar has been added to non-dairy milk.

  1. Dairy milk can help stretch your grocery budget.

At just about a quarter per serving, milk delivers more nutritional value per penny than just about any other beverage. Compare that to almond milk, at about $0.45 per 8-ounce serving, and other non-dairy alternatives like rice milk that can cost as much as $0.79 per serving.[i] The average American household spends about 10 percent of their budget on food – nearly $80 a week for groceries. One year of dairy milk will cost the average family $628 vs. $1,222 per year for vanilla almond milk. That’s nearly $600 per year in savings.[ii]

  1. Dairy milk has the taste kids – and chefs – love

Milk is the foundation for many classic recipes and tastes from around the world. From creamy macaroni and cheese to classic alfredo sauce and delectable creme brulee, milk adds dimension, accentuate flavor and serve as a decadent base to many of your favorite dishes. If you want to swap real dairy milk for another ingredient, remember that each non-dairy milk alternative has a different flavor, which can change the flavor profile or the consistency of your dishes, even for pancakes, oatmeal and smoothies.

To learn more about the differences between milk and non-dairy milk alternatives, visit


1 Sales data from IRI, calendar year 2017, and average online grocery prices for top markets.

2 Based on the recommended 3 daily servings of milk and milk products and an average family size of 2.58 people per the 2010 US Census. Additional Reference: U.S. Department of Commerce Economics and Statistics Administration. U.S. Census Bureau, 2010 Census Summary.



November 29, 2017 |

Flavor Infusion


In Good Taste








(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes

Cook time: 8 minutes

Servings: 4-6, about 1 cup per portion


2         tablespoons vegetable oil

1          tablespoon minced fresh garlic

1/2      cup fresh chopped yellow onions

1          cup fresh small white mushrooms, quartered

1/2      cup chopped fresh carrots

1/2      cup chopped fresh zucchini

1/2      cup chopped fresh red bell peppers

1/2      cup chopped fresh yellow bell peppers

3          cups cold, cooked, long-grain white rice

1/2       cup Holland House White Cooking Wine

2           tablespoons oyster sauce

1/2       cup fresh green onions, sliced 1/4-inch thick

2           teaspoons toasted sesame oil

1/4        teaspoon ground black pepper

Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.

Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4, about 1 1/2 cups per portion

6         cups fresh cauliflower florets

2         tablespoons toasted sesame oil

1          teaspoon kosher salt

1/4     cup Holland House Sherry Cooking Wine

1/4     cup honey

2         tablespoons soy sauce

1          tablespoon white vinegar

2          teaspoons cornstarch

2           vegetable oil

1          small fresh yellow onion, finely chopped

1          tablespoon minced fresh garlic

1          tablespoon Korean-style chili flakes

1/4      cup chopped fresh green onions

1           tablespoon toasted sesame seeds

Heat oven to 400 F.

In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.

In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.

In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.

Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.

Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating

Cook time: 4 minutes

Servings: 4, about 6 ounces (pre-cooked) per portion

3        tablespoons packed dark brown sugar, divided

2        teaspoons kosher salt

1         teaspoon ground black pepper

1/2     teaspoon crushed red pepper flakes

1 1/2   pounds thinly sliced, boneless beef short ribs

1           cup Holland House Marsala Cooking Wine

6           tablespoons toasted sesame oil

1/4       cup roasted garlic paste

2           tablespoons soy sauce

1/2        cup chopped green onions, divided

1            teaspoon cornstarch

1            head fresh romaine lettuce, separated into large leaves

1/2        cup sliced fresh red radishes

1/2        cup shredded fresh carrots dipping sauce

In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.

In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.

In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.

Heat grill to medium-high.

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.



November 29, 2017 |

Harry Potter Fans Invited to Yule Ball in Brewster


Attention Wizards, Witches and even Muggles! Harry Potter Fans of ALL AGES are invited to attend the “Yule Ball” at the Studio Around the Corner at 67 Main Street in Brewster on December 30, 2017.

The Yule Ball is a formal dance, which is a tradition of the Triwizard Tournament as written in J.K. Rowling’s 4th Harry Potter book, “The Goblet of Fire”. After the overwhelming response to their “Day at Hogwarts” event this summer, the Cultural Arts Coalition is offering a magical event to ring in the New Year! The first session will be held from 4-6pm for $5 and is open to all ages. The second session will be held from 8-11pm for $10 and is open to anyone 16 and older.

Both sessions will include activities such as wand making, divination (fortune telling), costume contest, photo booth and trivia. The evening session will also include a DJ, Dancing and an ultimate Trivia contest. Themed concessions will be available for purchase.

Attendees are invited to come in costume, formal attire or muggle-wear. We suggest purchasing tickets in advance since we anticipate that this event will sell out. Tickets are available online at Space is limited. For more information visit, email, or call 845-363-8330

Cultural Arts Coalition and Studio Around the Corner
67 Main Street, Suite 101, Brewster, NY 10509



Andrew as Harry Potter at the “Day at Hogwarts” event at the Studio Around the Corner. (Photo Courtesy of Shana Maresca).

November 27, 2017 |

Newburgh Historical Society Presents Candlelight Tour




Visitors to Newburgh’s Historic District are awed by its architecture and its views of the Hudson River. For the past three decades, supporters from all over have joined the Newburgh Historical Society in celebrating a treasured architectural history during the annual Candlelight Tour.

The self-guided tour will take place this year on Sunday, December 10, between 12:00 p.m. and 5:00 p.m. The 1830 Captain David Crawford House, the Society’s headquarters located at 189 Montgomery Street, is the starting place for the Tour.

The house tour features a diverse assortment of public and private spaces within and beyond the City of Newburgh’s East End Historic District. These include city and suburban houses homes in the rehabilitation process and some of Newburgh’s most important landmarks.

The Crawford House will be decked out in natural greens and floral arrangements, with wreaths and trees, and period decorations typical of the 19th century. “It is a labor of love by the volunteers of the Historical Society to create such a splendid exhibition of natural beauty with garlands and bows, decorative fruits and candies that dazzle the eyes of visitors year after year,” said planning committee member
Warren Cahill.

This tour is the Historical Society’s major fundraiser. The money raised is applied towards the preservation of the Crawford House that is undergoing
some extensive renovations, including a recently completed top-to-bottom painting of the house’s exterior. Neighbors will open their fascinating houses, showcasing their historic significance or their modern take on holiday expression.

Tickets can be purchased online at or by calling (845) 561-2585. Visitors will save $5 off the regular $30 ticket price by purchasing tickets in advance. An illustrated guide booklet and a custom map will be provided
to add historical context and enrich the visitor experience.

The Historical Society of Newburgh Bay and the Highlands was launched unofficially when the Hasbrouck House (Washington’s Headquarters Newburgh) was in danger of demolition after the Revolutionary War. The current Society, incorporated in 1884, has always been an advocate for Newburgh’s history. The Society’s headquarters, 1830 Captain David Crawford House, was purchased in 1954 to save it from demolition and symbolizes their dedication to preserving and protecting Newburgh’s assets.

The Crawford House, a historic house museum and Society’s headquarters, located at 189 Montgomery Street within the City of Newburgh’s Historic District is open for tours by appointment. For more information about admission, tours, or programming please call (845) 561-2585.


Crawford House Interior Front Parlor

November 22, 2017 |

Warm Up at The Washingtons’ at Washington’s Headquarters


Come to Washington’s Headquarters State Historic Site, in Newburgh, and Warm Up at the Washingtons’ on Sunday, December 10th, 12 PM until 4 PM. Historic interpreters in each seasonally decorated room will greet visitors and share what took place when the Washingtons occupied the Hasbrouck farmhouse during the last winter of the Revolutionary War.

The Salmagundi Consort will perform period appropriate music by an indoor Dutch jambless fireplace, while cookies and warm cider are served near an outdoor fire.

Admission is free for the day, compliments of the Friends of the State Historic Sites of the Hudson Highlands. Call 845-562-1195 for details and directions.

While in the neighborhood visiting us, stop in and see the homes in the Newburgh Historic District featured on the Candlelight Tour. Contact the Crawford House at 845-561-2585 for more information and ticket prices.

Washington’s Headquarters State Historic Site is a Registered National Historic Landmark. It is located at the corner of Liberty and Washington Streets within the city of Newburgh’s East End Historic District. The site is one of 35 historic sites within the New York State Office of Parks, Recreation and Historic Preservation and is one of 28 facilities administered by the Palisades Interstate Park Commission in New York and New Jersey. For further information contact: (845) 562-1195. For more information about New York State Parks, please visit our website at www.nysparks. com. For more information call 845-562-1195 or visit us on Facebook at








Help us save the Tower of Victory! The Palisades Parks Conservancy has completed a capital campaign to raise funds for the restoration of the Tower of Victory at Washington’s Headquarters State Historic Site in Newburgh, NY. The Tower of Victory is truly one of the treasures of the Hudson Valley. For 125 years, it has stood as the nation’s only monument to the lasting peace that came after the end of the Revolutionary War. Robert Todd Lincoln, the son of the President and then Secretary of War, commissioned John Hemingway Duncan, one of the nation’s most renowned architects at that time, to design the massive stone arched structure that hosts bronzes sculpted by William Rudolf O’Donovan, the pre-eminent monumental sculptor of the day. It stands on the property where General Washington created the “Badge of Military Merit” now called the Purple Heart medal.

Mail your donation to: Palisades Parks Conservancy, P.O. Box 427, 3006 Seven Lakes Drive, Bear Mountain, NY 10911. Or donate online: Remember to put the Tower of Victory in the subject line so we know you want to be a part of the campaign!

November 22, 2017 |

Sorry, I Don’t Handle That


ROI by Frank J. Rich

By Frank J. Rich



Few of us need to recount the times we heard a service worker bellow that unforgivable phrase that either tickles the sardonic side of our funny bone or curies the ire that maddens. You’ve heard them, and if you’re anything like me, twice the first time. The rude, the crass, the indifferent. The cashier, who seems to have much to do besides checking out the goods of those waiting on line; the waiter who blithely chats in the corner of the restaurant as though attending to you was a tertiary function of his job; those who treat your questions as though guns and knives were the choice of weapon, should they be on hand. And, not least, those policy-bound lemmings that can devise no solution, nor even lend themselves to the idea, but who are the artifices of policy—the “I cant’s” following with lockstep precision.

Many have spoken of them, but the need to do so pales by comparison to the need to do something about them. Why? Because they can destroy your business. These unfortunate “representatives” of your organization are slaying sales and driving customers away. As with the jawbone of an ass, every day millions of dollars in sales and goodwill are slain by it. And, it seems to be growing worse by the increasing dependency on service workers in America. Hell itself has delivered them it seems; will none among the duty bound to the principles of best practices do anything about it? Alas, the excuses for inaction are as familiar as the nocuous cause for them. “I can’t find good people in a booming economy. Schools have done a poor job of preparing a solutions ethic in people. We are training but people don’t seem to get it. I haven’t the time to worry about what my people say to customers; I can’t even keep up with demand. If it weren’t for the customers, this would be a great business.”

Let’s take a look at the literature on the subject. As part of The Wall Street Journal’s 1999 centennial survey, pollster Peter Hart asked 1,034 consumers what irked them most about service people. The number one complaint, chosen by 40 percent of respondents, was sales and delivery people who say they’ll be at your home or office at a certain time but never show up. Other complaints on the list revolved around face-to-face encounters: “poorly informed salespeople” (37 percent); “sales clerks who are on the phone while waiting on you” (25 percent); “sales clerks who say, ‘It’s not my department.’” (25 percent); “salespeople who talk down to you” (1 percent); “sales clerks who can’t describe how a product works” (16 percent). My nemesis is the service worker who will say anything, and with authority, as though “it” were truth simply by the expression of it. They not only don’t know what they are talking about, but also don’t have any idea that the customer is on to them.

In his book At America’s Service, San Diego-based consultant Karl Albrecht (a favorite business behaviorist of mine) contends that service workers exhibit seven categories or types of behavior to return.

  • Apathy: an attitude that tells you the server could not care less about serving you. One distinguishing feature is what comedian George Carlin called the DILLIGAD look: the one that says, “Do I Look Like I Give A Damn?”
  • Brush-off: trying to get rid of the customer by brushing off his problem. Practitioners try to “slam dunk” the customer with some standard procedure that doesn’t solve the problem but lets the service person off the hook in doing anything special.
  • Coldness: hostility, curtness, unfriendliness, and thoughtlessness–any behavior that says to the customer, “You’re a nuisance; please go away.”
  • Condescension: a patronizing attitude toward the customer. Nurses, for instance, are notorious for this. They call the physician “Dr. Jones,” but they call you by your first name and talk to you as if you were four years old. They check your blood pressure but don’t believe you are intelligent or mature enough to be told the result: “Dr. Jones will tell you if he thinks you need to know.”
  • Robotism: the unfocused stare, the pasted-on smile that tells you nobody’s home upstairs. The fully mechanized worker puts every customer through the same pale routine, with no trace of warmth or individuality: “Thank-you-for-shopping-with-us-have-a-nice-day. Next”
  • Rulebook: the service worker trapped by (or hiding behind) a set of company policies that leave no room for discretion in the name of customer satisfaction or even common sense. Any customer problem with more than one moving part confounds the system.
  • Runaround: “Sorry, you’ll have to speak to so-and-so. We don’t handle that here.” The airlines have turned this into an art form. The ticket agent tells you the gate people will take care of it; the gate people tell you to see the ticket agent when you get to your destination; the agent at your destination tells you to talk to your travel agent. Ever had a computer problem? The hardware manufacturer tells you it’s a software problem, so you call Microsoft. You can guess where they tell you to go—back to the hardware manufacturer.

However you see them, service workers from hell are every bit as real and challenging as customers from hell. In fact, it’s likely that if you have the former you also have the latter. It just works that way. The good news—there are ways to break the cycle of madness for any organization that is willing. And, you have a lot more power to change the behavior of your own people than that of your customers.


November 22, 2017 |
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