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Newburgh Historical Society Presents Candlelight Tour

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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 newburghhistoricalsociety.com 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

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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 www.facebook.com/washingtonsheadquarters

 

 

 

 

 

 

 

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: www.palisadesparksconservancy.org/donate. 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

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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 |

High School Seniors Preparing for College

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Bits & Pieces Column

Helpful Chitchat

 

 

 

 

 

 

By Evelyn J. Mocbeichel

 

 

The year will go quickly for seniors heading off to college. There is ample time for parents to prepare a student who will be living away from home, perhaps for the first time. There is much to adapt to, such as getting along with a roommate, finding one’s way around campus, taking on a heavy academic workload and living without family close by. The last thing a student needs is to have to tackle unfamiliar daily tasks never handled before. Now is the time for these simple life skills to be introduced.

The Lessons

Laundry is one of those daunting tasks a teen will come across while at school. Perhaps the teen never tackled a pile of laundry and is clueless where to start. Does the student know not to wash black tee shirts with white clothing? This has to be taught as we discovered when our student came home with clothing that had not been color sorted. The size of the washing machine determines how large of a load can be washed at one time. Explain that there are cycles for delicate, regular or heavily soiled clothing. The same applies for putting items in a dryer. Towels and sheets may need longer times to dry while tee shirts and lightweight cloth or delicate fabrics have shorter time spans. Stress the importance of reading labels to see whether a garment can be washed or put in the dryer.

Handling money is another area that a teen may need beginner’s advice on now. Start a checking account for your student at least six months before leaving for school so statements will arrive at home and there is time to review them together. It is vital that each check be recorded in the checkbook register and the math completed to determine the balance. Many adults prefer online banking, but for a student I would suggest standard check writing to understand the process and be hands-on from the start. We also gave our student her own credit card with a five hundred dollar limit. It was to be used to purchase books and other necessities. Since all freshmen are enrolled in the food plan, there was no need to buy food, other than snacks or miscellaneous items. Credit card statements should also be reviewed to make sure the charges are correct and any returns are applied. All of these tips will help your student with a smoother adjustment to college and make life easier.

 

November 22, 2017 |

Simply Savory Meals

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Farm-fresh is what many families desire. Straight from the farm to your table is one of the best ways you can ensure you’re delivering a nutritious and delicious meal for family or friends.

Wholesome meals can bring everyone together around the dinner table; even little ones can enjoy flaky, baked fish, a nutritious potato-based side dish and a trendy-twist on a farm-fresh beverage with these fun, flavorful recipes.

Find more farm-fresh recipes at Culinary.net.

Delightfully Baked Fish

When it comes to baking fish, flaky and fresh can make for a great combination. For a classic meal with a seasoned flare, try this delicious baked fish with lemon pepper seasoning and onions. Find more traditional, tasty recipes at USDA.gov.

Baked Fish

Recipe courtesy of the United States Department of Agriculture

Servings: 4

Nonstick cooking spray

1          pound fish fillets (whitefish, trout or tilapia)

1          onion, sliced

1/4       teaspoon salt

1/4       teaspoon black pepper

2          teaspoons vegetable oil

1/4       teaspoon lemon pepper seasoning (optional)

Heat oven to 350 F.

Place 12-inch piece of foil on counter. Coat foil with nonstick cooking spray. Place fillets in middle of foil. If fillets have skin, place skin-side down.

Spread sliced onions, salt, pepper and oil on top of fillets. Add lemon pepper seasoning, if desired. Fold foil over fish.

Place foil pouch on baking sheet and place in oven. Bake fish 15-20 minutes until fish reaches a minimum internal temperature of 145 F on a food thermometer and is flaky when tested with fork.

Divide into four portions and serve.

A Sensationally Simple Side Dish

When you’re looking for a delicious and nutritious side dish to complement any meal, look no further than this Fingerling Potato Salad. Made with nutrient-rich Wisconsin Potatoes and topped with a lemon dressing, this simple potato side packs plenty of flavor. Find more potato recipes at eatwisconsinpotatoes.com.

Fingerling Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6

1 1/2    pounds mixed Wisconsin fingerling potatoes

2          large lemons, divided

2          cups water

2          tablespoons coarse kosher salt

3          tablespoons white balsamic vinegar

3          tablespoons extra-virgin olive oil

1 1/2    teaspoons whole cumin seeds

3/4       teaspoon whole coriander seeds

pepper, to taste

4          green onions, thinly sliced

1/3       cup chopped fresh dill

salt, to taste

2          cups baby arugula

In large pot of boiling, salted water, cook potatoes until just tender when pierced with fork, about 15 minutes. Drain and cool slightly.

Slice one lemon into 1/8-inch-thick rounds. In small saucepan, combine sliced lemon, water and kosher salt; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons then coarsely chop.

Cut remaining lemon in half and squeeze out 2 tablespoons juice. In small bowl, mix chopped lemons, lemon juice, white balsamic vinegar and oil. Coarsely crush cumin and coriander seeds using mortar and pestle. Mix seeds into lemon dressing. Season, to taste, with pepper.

Cut lukewarm potatoes in half lengthwise. Place in large, shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season, to taste, with salt and pepper. Add arugula and toss gently. Serve lukewarm or at room temperature.

Farm-Fresh Festivities

Themed parties can be challenging, especially when you want everything to be perfect for your guests. Make your party simple and festive with these tips for planning your own farm-to-table gathering.

Mason Jars

A farm-to-table classic, mason jars can be used for drinks or even to fill with flowers to make a beautiful, seasonal centerpiece for the table. Mason jars are clean, cute and easy to wash when the gathering is over.

Rustic vibe

Adding some rustic decor can help spruce up your table or serve as an accessory for your farm-to-table dinner party. Also consider adding a bit of fall-flare with decorations such as pumpkins, squash and brightly colored leaves.

Seasonal Fare

It’s easy to get inspired with the variety of things you can find at your local farmers market. Ingredients like onions can be used in this Baked Fish recipe while a batch of locally sourced potatoes is the perfect foundation for a Fingerling Potato Salad.

From Farm to Glass

Many may be surprised to learn that milk is one of the original farm-to-table foods, typically arriving on grocery shelves in just two days (or 48 hours) from many family-owned and operated dairy farms. For a trendy twist on the farm-fresh beverage kids already love, try this DIY flavored milk recipe as a tasty start to the morning. To learn about milk’s journey from farm to glass, visit MilkLife.com.

Chocolate Banana Milk

Servings: 1

8          ounces fat free milk

1/2       large banana

1          teaspoon unsweetened cocoa powder

Place 8 ounces milk, large banana and unsweetened cocoa powder in a blender and blend until just smooth. Enjoy!

Nutritional information per serving: 140 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 9 g protein; 29 g carbohydrates; 2 g fiber; 105 mg sodium; 306 mg calcium (30% of daily value).

 

Photo courtesy of Getty Images (Delightfully baked fish)

 

November 22, 2017 |

A Closer Look at Vision Health

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To Your Health

 

 

 

 

 

 

 

As the number of Americans with visual impairment is expected to double by 2050, vision health has an obvious role in the national health conversation. Uncorrected vision is highly noticeable among certain groups, like the elderly and workers who rely on vision for safe and effective job completion. According to the Vision Impact Institute, two other groups significantly impacted by poor vision are drivers and children.

 

Drivers

A study from the British Journal of Ophthalmology found that one of the major causes of visual impairment is uncorrected refractive error (URE), and that preventable URE causes nearly 80 percent of the global burden. The number of people impacted by URE is especially troubling when taking into account day-to-day activities such as driving. A report from the American Academy of Optometry revealed that even moderate visual field loss causes drivers to have significantly poorer capabilities in completing tasks such as matching speed when changing lanes and maintaining lane position.

When you consider how changing technology and business models like ride-sharing companies and delivery services are adding drivers to the road, this impact becomes all the more crucial. If eye exams were part of the standard for renewing driver’s licenses then these issues could be called out by an eye care provider in advance of potential accidents on the road.

Children

Today, vision impairments and eye disorders are the third-leading chronic conditions among children in the United States, with costs for direct medical care, vision aids, devices and caregivers amounting to $10 billion per year. In the U.S. alone, the total economic burden of eye disorders and vision loss was $139 billion in 2013.

Uncorrected vision problems in children can have serious negative impacts on their educations and future employment opportunities. In 2014, researchers studied the impact on academic performance after providing a vision screening and free eyeglasses to low-income and minority elementary school children in the U.S. The study found that among fifth-grade students both the screening and eyeglasses significantly improved student achievement in math and reading.

As 80 percent of all learning occurs through vision, a simple pair of eyeglasses could correct poor vision and drastically change the course of a child’s life.

There are many correlations between vision health and the financial, educational and safety implications it can have on society. To learn more about vision standards and giving vision a voice in the national healthcare dialogue, visit visionimpactinstitute.org.

 

Photo courtesy of Getty Images

 

November 22, 2017 |
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