Editorial: It’s the Chronicle’s fortieth birthday — thanks everyone!

A solid reminder of how we used to operate — an old manual typewriter — sits in a corner of the Chronicle office.  The hat belonged to Anna Baker, the artist responsible for the Chronicle cows, and on the wall behind it is a copy of the original flyer announcing the start of a new newspaper, the Chronicle.  Photo by Bethany M. Dunbar

A solid reminder of how we used to operate — an old manual typewriter — sits in a corner of the Chronicle office. The hat belonged to Anna Baker, the artist responsible for the Chronicle cows, and on the wall behind it is a copy of the original flyer announcing the start of a new newspaper, the Chronicle. Photo by Bethany M. Dunbar

copyright the Chronicle March 26, 2014

This week, March 28, is the Chronicle’s fortieth birthday.  Chris and Ellen Braithwaite produced that first edition on typewriters in an Albany farmhouse.  It had stories about Orleans Village winning a lawsuit, cuts to the Lake Region Union High School budget, an obituary, a review of a gardening book written by former West Glover resident Carey Scher — in other words, pretty much the same sort of things we’re still writing about all these years later.

That first paper was by no means fancy.  It was a mere eight pages, put out by relative newcomers to the area on antiquated equipment amidst small children, a mongrel dog, and, according to its first reporter, Colin Nickerson, monstrous spiders that the Braithwaites refused to kill on the grounds that they were natural insecticide.

But some people bought that very first Chronicle — and much to our surprise, some of them have continued to buy it every single week for the past 40 years.

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Ruminations: Start a new tradition with Christmas cookies

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Some of our Christmas cookies from a previous year.  Clockwise from the bottom center, are:  Cuccidati, or Italian fig cookies; pizzelle; almond cookies (recipe not provided here); merenguitos; and more pizzelle.  Photo courtesy of Natalie Hormilla

Some of our Christmas cookies from a previous year. Clockwise from the bottom center, are: Cuccidati, or Italian fig cookies; pizzelle; almond cookies (recipe not provided here); merenguitos; and more pizzelle. Photo courtesy of Natalie Hormilla

copyright the Chronicle December 11, 2013

by Natalie Hormilla

Some years ago, when we got tired of too many Christmas gifts with too little meaning, we started to give away Christmas cookies.

The whole process is beautiful.  We bake together, listen to Christmas tunes, talk about the people we’ll give them to, sip amaretto, and just hang out as a family.

The best part is giving them.  The cookies we make for Christmas make their appearance just once a year.  They have a way of inspiring talk about those past family members who carried the recipes into the present.

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