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CapNY Woman-Owned Business: Collective 131

October 28, 2020 By wordpress

“My dream of opening a gallery would be impossible in NYC. Here in the Capital Region, there’s a feeling that people want to help each other. I didn’t see that in the city or while living in Hoboken,” said Cassie Fiorenza, Founder and Director of Collective 131, a new gallery in Saratoga Springs. “Here, there’s a mindset of, ‘what’s good for me is good for everyone else.'”

Fiorenza grew up in the Albany area, worked in a major gallery in Manhattan and lived in Hoboken, NJ, and then recently found her way up to Saratoga Springs. This is where she’s decided to open up her first gallery space, in the town’s Arts District on Beekman Street. “If I can bring people to Beekman Street, it’ll be good for the other galleries on the street.”

Representing Women in Art

While working in galleries in New York City, Cassie found that female artists were underrepresented. She observed that many male artists were repeatedly being featured in shows and galleries, while the same did not hold true for women.

As a response, Cassie curated an art show in Manhattan that exclusively featuring women artists. The response was wonderful. This inspired her to start Collective 131, which originated as an online gallery.

Cassie began by featuring the works of her friends and close network, but the platform quickly grew to include the works of artists from all over the country. The goal was to develop a platform of affordable, original art created by women.

A Brick and Mortar Space in Saratoga Springs

The new space features work of two local artists, Tatiana Schynoll of Albany and Hazal Ozturk of Malta.

After an overwhelming outpouring of support for the online gallery, Cassie’s next step was to find a physical space to promote the art and mission of Collective 131. Cassie and her husband were living in Hoboken and starting to outgrow it. They were ready for a change.

When the pandemic emerged, they found it was a perfect time to make the move to CapNY. They landed in Saratoga Springs. They loved the bustling downtown area, the vibrant art scene, the restaurants, and the fact that it is surrounded by mountains and lakes.

Cassie joined Palette as a coworking member and with the support of other strong female entrepreneurs, she found a gallery space on Beekman Street, part of the Beekman Street Arts District.

Beekman Street Arts District

One Million Residents

There are one million residents across the 8-counties of CapNY. Cassie said if she was able to reach all one million of them, she would use her platform to promote the creativity of the female artists she works with…to make the art world a more inclusive place for female talent. She feels the potential of this region is endless and hopes to expand her galleries to other places across CapNY.

Collective 131 opened on 74 Beekman St., Saratoga Springs on October 27th.

Connect with Collective 131!
Website
Address: 74 Beekman St., Saratoga Springs 12866
Phone: 518-339-0512
FB / IG / Twitter / Pinterest

CapNY Relocation Stories: Chrissy and Ben Traore

July 8, 2020 By Maureen Sager

chrissy and ben traore

Chrissy and Ben Traore met while working in a New York City restaurant. Soon, they were commuting upstate on weekends for a cooking gig. To their great surprise, they began dreading going back to Brooklyn during the week. “We’ve always worked 70 to 100 hours a week,” Chrissy said. “And the city and the expenses just added stress to all of that.” Something had to give. So, by 2017, they settled in Cairo, a small, rural town in Greene County, about ten miles outside of Catskill.

The homemade chicken coop.

Together, they founded See and Be Kitchen and Cafe. Their funky, functional, multi-building “compound” met all of their dreams. There’s a prep kitchen inside of a storage container (they insulated it themselves) and outdoor wood-fired oven for baking bread. Plus, there’s a chicken house and pen, and café / retail shop. Additionally, outdoor seating plans are in the works, in the shaded, rustic grounds.

See and Be’s Breads and Business Plan

Ben’s signature loaf, Arborio Bread

Ben began baking bread in Burkina Faso, a West African country near Ivory Coast and Ghana. He uses a sourdough base for all of his products, including gorgeous croissants, pastries, and a full line of breads. The starter is fermented for 48 hours, making a refined and gorgeous loaf that even gluten-sensitive customers can digest (yep, this writer can vouch for that — and it’s fantastic).

The baking life isn’t easy. Ben goes to bed by 6 or 7pm, in order to tend to the wood-burning oven by 2am every day. Chrissy has pivoted their baking and food businesses from farmers markets to wholesale distribution, and now to online ordering and curbside pickups during COVID. Oh, and did we mention that they’ve also got an 18-month-old son in the mix now? These bakers are BUSY!

Chrissy utilizes Ben’s breads in all of her food creations, including a weekend sandwich selection. You can place online orders here, and pick them up at See and Be from Wednesdays through Saturdays.

“We’ve always taken things one step at a time,” said Chrissy. “We have room to grow here, and space to breathe. I want to let people know that they should not be afraid to try something new. We’re building something that is ours.”

Connect with See and Be Kitchen

Address:
512 New York 145
Cairo, NY 12413, US

Phone: (518) 719-9229
Email
Website
Facebook
Instagram


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Cap Region Cocktails at Home: Janesha “Jaja” Levons

May 19, 2020 By wordpress

Photo: Konrad Odhiambo

Janesha “Jaja” Levons was born into a military family, and until her early 20’s, they moved every three years, across the U.S. and to Antigua, until finally settling down in Saratoga Springs, where her love for entertaining and creativity began.

After working as a mixologist, model, and other freelance jobs, she moved to Brooklyn, where she walked runways and worked in over 30 venues, rooftops, and restaurants as a bartender. Now, she’s back in the Cap Region, bartending at The Berlin in Troy (currently closed due to COVID-19) and reinventing her modeling career.

Photo: Konrad Odhiambo

Jaja says…

Every bar was a new challenge, every venue had new cocktails and a new culture to explore. No two great bars are ever alike. Maybe that’s why I never stayed in any one bar for too long… Once I conquered the cocktail program and culture (which never took very long), the challenge was over, and so was the allure. I had a Forbes 100 client contract me to bartend at a private mansion, where I created a cocktail list especially geared for him and his guests for two days. I’ve worked in London at a private lounge in a luxury residential building where I not only created a cocktail program, but also arranged private parties and gatherings. I just love to create and bring people together to enjoy life. And yes I’m pretty fond of alcohol too…

Everybody loves a nice sangria and daiquiri, especially as we start heading into warmer weather. I’ve put together these special recipes that you can make from the comfort of your own home.

Sangria by Jaja

Ingredients
1 1/2 cups of frozen fruits (I like to use mixed berries)
1 Cup Rum (I recommend Bacardi Silver)
Simple Syrup (recipe below)
1 Extra Large Orange squeezed ( 1/4 – 1/2 cup of its juice)
1 Bottle of White or Red Wine (your preference)

Simple syrup
1/2 Cup boiling water (you can microwave it if you’d like )
1/2 Cup of Brown Sugar

Steps:
1. In a large pitcher or bowl place the frozen fruit (at least semi-thawed)
2. Pour the rum over the frozen fruit so the juices can start to marinate in the rum.
3. Pour the simple syrup in the mixture and let it sit for 15 minutes.
4. With a metal hand whisk, mix all together with the goal of mashing the fruits as much as possible. You can also use a wooden spoon or muddler, I prefer the whisk. You can also use a blender. If you find it too difficult (or the fruit is too frozen), let the fruit sit in for a little longer and allow the rum to do its job!
5. Add the juice from the orange
6. Pour wine (750ml ) red or white (I use red) over mixture.
7. Place it in the fridge for four hours. Remember the longer it sits the stronger the berry flavor will be….it’s great to have it sit overnight too!
8. Once it’s ready, serve over ice in your favorite cocktail glass!

Daiquiri

Ingredients:
1 Cup Rum (Bacardi Silver)
Simple Syrup (same recipe as above)
1 1/2 Cup Frozen Strawberries
2 1/2 Cups of ice 
1 lime

Steps;
1. In a large pitcher or bowl place the frozen fruit (at least semi-thawed)
2. Pour the rum over the frozen fruit so the juices can start to marinate in the rum.
3. Pour the simple syrup in the mixture and let it sit for 15 minutes.
4. With a metal hand whisk, mix all together with the goal of mashing the fruits as much as possible. You can also use a wooden spoon or muddler, I prefer the whisk. You can also use a blender. If you find it too difficult (or the fruit is too frozen), let the fruit sit in for a little longer and allow the rum to do its job!
5. Refrigerate the mixture for four hours.
6. Add a dash of club soda and squeeze a large lime wedge into the mixture.
7. Serve over ice in your favorite cocktail glass.

Enjoy!

Contact Jaja!
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