top of page

Published Work

Amnesia

Published to 30North's 2020 Edition: https://30northliterarymagazine.com

This bed is not mine, neither are the clothes. These sheets feel worn, but I don’t remember using them. This dark room seems like it has seen more cockroaches than people, where there’s more empty bottles and hammy down clothes than there is floor space. There’s a musty stench that’s covered up with a coat of cologne, but clearly not enough. The sun streams in, waking me from a sleep I could’ve gone days without stirring from. The snow outside magnifies the brightness, and my eyes grumble at me to close them once more. My body is telling me to wake up, warning me of something. My throat tries to moan, grunt, do something, but nothing comes out. Fatigue finally hits me over the head, and everything turns into midnight again.

What must be an hour later I awake to a figure brushing his teeth in the connected bathroom. His body is slim, and seemingly non threatening, but still, this bed is not mine. I can feel the pulse of my heart through my fingertips. My mind flips through last night like a history textbook. How am I supposed to know what happened if all the words are blurry? I remember picking out my outfit. My leather skirt was slicked to my body. I think I see it among his clothes by the door. I had a red scoop neck top on, which is nowhere to be found now. The fabric was thin and I remember thinking that I would be too cold, but my friends promised me that I would be fine. They promised me that I didn’t need a jacket, they promised me it wasn’t too showy, they promised me that they wouldn’t leave the bar without me. When I was in elementary school I could never understand why history was a class if it was all in the past. My parents relentlessly told me that the point of studying history was so mistakes were never repeated. Now I understand, and I really wish I had studied harder.

I begin assembling my night by fitting puzzle pieces together that aren’t even from the same box. I know we chose some dive bar that everyone goes to on Saturdays. I wore my favorite heels to stand out. The soles of my feet ache at the thought of standing up. I remember looking in the mirror before I left. My make up naturally brushed over my face in a way it had never looked before. I finally figured out how to straighten my bleach blonde hair so the little curls at the top of my head wouldn’t show. I remember gazing at my long legs, my flat stomach, my tan body, and thinking, finally. 

Mary told me to find someone to buy me a drink, as she shoved my wad of cash back into my pocket. Tamara told me “A pretty girl like you shouldn’t buy your own!” while she pushed me out of their circle. Ann told me, “Look! He’s cute!” as she reassured me you will be fine. I can hear the steps from the bathroom get closer. The figure delicately flicks on the light, and tip toes over to the bed, his bed. My friends all came with boyfriends and giggled to themselves while they told me they could smell my loneliness from a mile away. I wonder if they can smell me now...

    The light destroys my vision, and the black blob where his head should be gets closer and closer. I think I recognize you from somewhere. Your shoulders sag like the sad boy at the corner of the bar. Although your hands look strong, like the bouncers did at the beginning of the night. Your sandy blonde hair is overgrown and brushed into your eyes, almost like my vague recollect of the Uber driver’s hair. Except I know you weren’t the one driving, you were right next to me. Going down 5th Ave… or was it 7th? Your chilled fingers tap my shoulder like the boy who sits behind me in my Econ class. Your voice sounds shrill like the man who always tries to talk to me in the elevator of my dorm. 

    You whisper gently in my ear as if we both don’t know that I am awake. “Good morning sunshine,” you say in a way that makes it seem like waking up next to a stranger is normal. You would’ve seemed sincere if it weren’t for your shaking hands trying to console my body. Your limbs are apologizing to me. They are telling what I already know. My body is apologizing to me too. My liver is begging for my brain’s forgiveness. There’s a war going on between my organs. Everything is screaming, vibrating, pounding on my mind, remember.

You begin to tug at the ends of my shirt, your shirt. I squirm to the floor and begin to slug over to my tiny crop top. Your eyes look at me with x-ray vision because they already know what’s under the tee shirt. Now you’re pissed off, finally a familiar face. Your hurt ego stammers, “Oh so now you don't want me?” Your tongue flicks at the end of the question in such a way that makes me think this is more of a dare than rage. My throat has still not shown up to the fist fight. I want lava to spew out of me, I want a hurricane, an earthquake, something, anything. Instead, I can hear you whistle as my tee shirt rides up ever so slightly as I dart out of the room.

I scramble to text my friends. The light of my phone pierces my eyes that it takes me a second to adjust. 8:04am, 1 percent, no missed calls or text messages, tagged in 4 photos on Instagram. I begin to text Brooke. She told me not to go out with those girls. She told me they were bad news. She told me that bar was sketchy. She told me I should stay in with her. So instead I text Mary, “What happened last night?” She almost immediately responds, “U got sooo blackout u were all over this weird kid! Tell me how he is ;)” I can feel something at the top of my throat but I can’t tell if it’s my voice emerging or vomit. My thumbs begin to type what my mind has not yet processed. Why did you let me leave with him? Couldn't you tell I was drunk? Why did you just leave me? My thumbs stop brewing the paragraph I was about to send. My body is in disagreement. My hands tell me to say something, but my voice has crawled so deep inside my body that I can’t even reach it with the tips of my fingers.

    My heels echo through the stairwell. On the first floor at the end of the stairs there’s a mirror. My body creeps towards the edge of it. I can feel my spine cower. My mind tells me to go. My heart yells at me to walk past it. My arms try dragging me by it. My legs stop. The two long tree trunks that used to be my foundation are slowly crumbling. My straight blonde hair has recoiled into little ringlets that only form when there is sweat. My mascara has split off like an endless intersection. Purple bruises are beginning to hug me and I swear I can smell his saliva on the darkness conquering my neck. What happened?

---

Monday morning rolls around and I already know that my first class will be the worst. As soon as I slip through the doorway Mary and Tamara whip their heads towards me. Their eyes pass over me in a teasing way as they both sarcastically laugh, “What did you do on Saturday?” Their whispers and giggles tell the rest of the class. My words play jump rope with my tongue while I try to entertain them, “What did I do Saturday night or what did I do Sunday morning?” I ripped that sentence through my teeth but my friends seemed to like it. Part of me wishes they asked what I actually did on Sunday. I would’ve said that there are bite marks on my hand from shoving my fingers so far down my throat. That I detoxed myself in a bath for 2 hours. That I put banana peels and toothpaste and cold spoons on my neck to cover what he did. I would’ve told them that I threw out my favorite red shirt because it smells like coconuts now but it used to smell like lavender. I would’ve told them that I laid naked on the bathroom floor all night wondering if I actually wanted to kiss him when I was drunk. But I am single and one night stands are common whether you remember them or not, so instead of telling them, I nuzzled my head between my arms and let my body relax on the desk.

    I awake to a chilling tap and for a second I can smell your grimy room. The classroom is cleared out except for the teacher. My heart beats into my throat as I sprint out the door before it turns into your room too. A man holds the door for me as I bustle into my dorm. His shoulders sag the same way yours did. His hair is blonde and shaggy and a little too familiar. He holds his glance for a second too long that makes my legs become paralyzed. His eyes are hazelnut brown not your icy blue, he’s much taller than you, he’s not you, but you are still everywhere. My vision starts to blur as I absorb myself into the carpet on my floor. I begin to pray, I pray for nothing more than my lavender scent to come back to me. Once my knees begin to throb I crawl over to my desk where the coconut chapsticks are, and dump each one into the garbage can. I take my shampoo products that resemble something tropical, and wring the entire bottle into the drain. My sunscreen smells like you too, and all I hope for is that the next time I go to the beach I don't see your eyes among the ocean.

---

The next weekend I saw you. I had convinced myself that you didn’t exist. That you were part of my drunken imagination, that you were just the one to make sure I got home safely, that I was the one who wanted to go home with you. I romanticized you. I told myself that you were attractive, I told myself that you were kind enough to let me stay the night, I told myself that I wanted you. So when I saw you with your arm around another girl, feeding her the same tequila shots you graciously gave me, I’m not sure if I was more upset by your irresponsible heart or her oblivious one. I wonder if she’ll remember you in the morning. That night I yelled at God like never before. I asked him what was the point of creating me into a Mercedes if I only get test driven by people who can’t afford me.

Mixed Personalities (a Diptych)

Published to The Magazine's 2020 Edition: http://themagpracticum.weebly.com

    Playground 
​
I can feel you looking me up and down my legs as slides, 
my chest monkey bars. 
Your hands greet me assuming people play here often.  

You act as if we are familiar 
but what distorted funhouse mirror 
of chivalry are you looking into? 

My mother didn’t raise me as yours did. 
Treating people the way I want to be treated 
won’t stop you from groping my hips 
when you hold the door for me. 

I hope you don’t receive a participation award 
for the recreational sport you are desperately trying  
to be involved in. 

You dismiss my disdain like a child does 
when her mother calls her back inside for dinner. 
Did I interrupt your game? 

I was taught I don’t have to include everyone 
or play nice with others, 
especially catcalling strangers the age of my father. 

My body was not built for your entertainment. 
Your mother won’t bandage your dignity 
​when wood chips under my swings leave splinters. 

Cleaning Myself has Become a Chore
​ 
I take my clothes off once I’m behind the curtain. 
The water asks what I want to wash away. 
I say ​everything. 

On the tile 
I watch water hit my lower stomach. 
My back talks to the floor. 
The tile tells me water can’t wash away ​that​. 

The nozzle utters it’s my face’s turn. 
I beg, I shriek 
not my makeup 
but relentless drops undress me to the core. 

I turn the dial to boil parts I don’t like.
What vanishes is the reflection in the mirror. 
My towel wraps twice around,  
mumbles you used to be proud. 

I try plugging my ears with water. 
Still, I overhear the figure in the mirror. 
She confidently echos my faults, 
but I can’t remember the last time I looked 
​myself in the eye. 

Syracuse.com

CNY ‘foodies’ set new date to build world’s largest charcuterie board, planned to span 315 feet
By Maddie Rhodes
Published May 17, 2021

A group of Central New York foodies have rescheduled their plan to create the world’s largest charcuterie board, which was put on hold in 2020 due to pandemic restrictions.

​

The 315-foot-long platter of meats, cheeses and other finger foods will be unveiled on Sept. 26 at Veteran’s Memorial Park in Little Falls.

​

That’s more than twice as long as the current record, which was set in September 2019 in Chicago, Ill., according to the Guinness Book of World Records. That charcuterie board was sponsored by Boar’s Head and filled with more than 400 lbs. of meat, cheese and other items. The board was 150 feet long and took two people more than 24 hours to produce.

 

The record-breaking project is spearheaded by the 315 Foodies, a Facebook group with thousands of followers devoted to food in and around Central New York. Members from the group will fill half of the gigantic platter.

​

More than 50 restaurants and other food businesses will also participate, sponsoring a three-foot section of the board. Participation is open to any restaurant or food business that operates in the 315 area code.

​

Organizer Preston Moore, co-founder the 315 Foodies Facebook group, said he hopes to highlight the culinary excellence of Central New York, make a significant impact on local economies and promote the area’s restaurants.

​

Tickets to the event will be $25 at the door, kids ages 12 and under are free. The ticket includes a plate sample from the board.

 

People can also purchase a premium 315 Foodies app membership for $25 which comes with a ticket along with other discounts on food in Central New York.

​

Guinness specifies that the charcuterie board must include five types of meat, two types of cheese, two types of fruit and two types of fruit spreads. While the record-setting board is limited to traditional charcuterie board components, organizers said they plan to surround the board with half-moon cookies, Utica greens, tomato pie and other CNY staples.

​

The massive board itself is being built by North Hudson Woodcraft in Dolgeville. It’s another one of a laundry list of requirements given by Guinness - the board itself must be a scaled-up replica of one that is available commercially. North Hudson will be selling its own boards after the event, Moore said.

​

Guinness also requires that health inspectors oversee the assembly of the charcuterie board and that all leftovers are given to a local food bank.

​

Mike Cassella, the other founder of 315 Foodies, encouraged others to join the event.

​

“I think it’s important to note that to achieve this feat it will truly take a village,” he said. “We’re looking for hundreds of volunteers and business partners who want to be a part of setting a world record.”

​

To sign up to volunteer, help fill the charcuterie board - or even just eat - visit 315.foodies.com/world-record.

Taste of fame: Cook asparagus risotto with celebrity Chef Lidia Bastianich during virtual cooking class
By Maddie Rhodes
Published April 30, 2021

Chef Lidia Bastianich won’t be alone as she prepares her famous springtime asparagus risotto with shrimp next month.

​

The celebrity chef is headlining WCNY’s Taste of Fame on a live Zoom event on May 21, allowing guests to cook alongside her with ingredients delivered by Sunbasket.

​

Bastianich, the Emmy award-winning host of “Lidia’s Kitchen” on public television, will also host WCNY’s in-person dinner on Oct. 15 at the Marriott Syracuse Downtown.

​

Bastianich said she initially wanted to be a pediatrician and only cooked for her family with her grandmother or when she was a new immigrant to America.

​

Her culinary career took her from hostess to sous-chef to head cook. Her risotto caught the attention of acclaimed chef Julia Child, whose invitation to appear on her show “Julia Child: Cooking with Master Chefs” kicked off her television career. She has written more than a dozen cookbooks, is part-owner of multiple restaurants and has headlined more than five cooking shows, including as a celebrity judge on Master Chef.

​

Bastianich spoke with Syracuse.com about the inspiration for her upcoming cooking class.

​

Q: Why did you choose risotto with asparagus and shrimp for your cooking lesson?

A. One of the most sought-after recipes that people feel they cannot master is risotto. Risotto is all about technique, it’s simple, it’s straightforward, once you understand the technique. Which rice to use, how to toast it, how to choose a good flavor, and how to make step-by-step rice and cream. The technique is something I can talk them through and explain to them. I will be cooking with them and we will do it together. I’m teaching them a technique that will stay with them forever. Hopefully I will leave them with the knowledge of how to make any kind of risotto.

​

Q. Will the guests learn a new cooking skill?

A. They will know how to make risotto by the time they are finished. Once they learn the technique, then they are able to make any flavor of risotto. I will explain to them when they add the protein because it goes in last. The vegetables you want to add before because you want to get the flavor into the risotto. I will talk to them about all of these things.

​

Q. Will it be difficult teaching a cooking lesson over Zoom?

A. People have really been getting used to Zooming and getting instructions over social media. I think it’s a great way and I am really excited about that. Even “Lidia’s Kitchen,” my television show, last year after COVID hit, we did it through remote media in my backyard where they would set up the cameras and I would cook. On “Lidia Celebrates America” where I do one special a year beyond my show, I did one on first responders... This year, I connected with people in the firehouse, hospital workers, policemen, and we cooked via the internet together then we tasted it together. Things can happen this way.

​

Q. Where did you first learn how to cook?

A. I grew up with my grandma and grandpa right after the war. We were in charge of feeding everybody. She had chickens, ducks, and goats. She had a seasonal garden with peas and flowers in the springtime. We would go forage together, she would take me to the wild asparagus and dandelions. Then, of course, the preparation of all this, I was her little helper. I come from a part of Italy that is no longer Italy. Communism came and things were different. My formative years were spent with Grandma helping her trying to work through the regime and hard times. I would help her slaughter the pig in November and I helped make the sausages. That’s my root of understanding food… those memories were embedded. Food was the connecting link to a place that I loved and I left... food would remind me and food became my connector, my communicator, bringing my Grandma to me.

​

Q. Is it important to you to share your Italian food?

A. It’s very important because Americans love Italian food and they love Italy. Here I was, a young immigrant, and being apprehensive and frightened of a new country and not speaking the language, we didn’t have anyone here. How am I going to become part of this country? How am I going to be an American? How am I going to fit in? Slowly what I found out was the people love Italy. Americans love Italy. They love the language and of course they love the food. For me, food was uniting my birth culture with my adopted culture. America became my new country and my new culture. I spent most of my life here and I feel very American but I still feel this connection to where I was born. I don’t want to let go of either of them. I want to put them together. I want to share with my American compatriots my Italian roots.

​

Q. How do you come up with the recipes?

A. In every cookbook there are some recipes that are near to the heart or regional. I go back to Italy as much as I can and I go around and discover different regional recipes. After all these years I always find something new. So the recipes, none of them are mine. They are all part of the Italian culinary tradition or recipes that I have been taught. I modify them somehow and I change some of them to make them more understandable and easier but the recipes are not mine. They have been a part of the Italian repertoire forever.

​

Q. Would you say your cooking is more traditional Italian or more Italian-American?

A. Now, I cook both. What is Italian-American food? It is a food of adaptation. The first immigrants came at the end of the 1800s, the Italian immigrants came to America but the ingredients were not here. They remembered very well but they didn’t have the ingredients. In order to transport a traditional culture you need those products. I didn’t even have those ingredients when I first started in 1971. That’s why the cuisine that we cooked at the restaurant was Italian-American cuisine. Cooking Italian with the American ingredients. I cook both of them.

​

More details

WCNY’s Taste of Fame virtual culinary experience will be held May 21. A basic ticket costs $175 and feeds four people. Sunbasket, a meal-delivery service specializing in organic ingredients, will deliver meal kits to homes for guests to cook along with Lidia. She will be preparing the same dinner.

The Sunbasket meal kit includes:

  • Spinach-artichoke dip with traditional pita for an appetizer

  • Ingredients to create Lidia’s Springtime Asparagus Risotto

  • Simple Dark Chocolate Bars for an after-dinner dessert snack.

 

The evening begins with a cocktail Q&A with Bastianich, moderated by Chef Julia Collin Davison of “America’s Test Kitchen” at 6:30 p.m. Guests can ask Bastianich questions in the Zoom chat as she creates Fragoncello, one of her favorite spring cocktails.

​

At 7 p.m., Bastianich will give guests a cooking lesson as she creates a springtime asparagus risotto dish. When the cooking lesson ends, guests can eat with friends in private Zoom rooms.

​

Ticketholders can watch the video of the cooking lesson for up to two weeks after the event. They also get one-month digital access to the “America’s Test Kitchen” website.

​

For $225, you get the meal and cooking lesson and an autographed copy of Bastianich’s book “Felidia: Recipes from My Flagship Restaurant: A Cookbook.”

​

WCNY is scheduling an in-person event for Oct. 15. Tickets are $150 per person. It includes a three-course dinner with recipes crafted by Bastianich. A cocktail hour and silent auction begins at 6 p.m., with dinner following at 7 p.m. The menu is:

  • Appetizer: Roasted Squash and Carrot Salad

  • Entrée: Choice of Beer-Braised Beef Short Ribs, Chicken Pizzaiola or Ricotta Frittata

  • Dessert: Apple Cranberry Crumble

 

Tickets for both events are on sale at www.wcny.org/tasteoffame.

Eat completely vegan in Syracuse for a week

By Maddie Rhodes

As the vegan trend is continuing to become increasingly popular, restaurants are also beginning to support their restrictions. Whether you’re a vegan foodie or an aspiring vegan in upstate New York, here’s a weeks list of vegan food in Syracuse:

 

Monday: Breakfast 

Start off your week with Rise N Shine’s Kind Burger or Vegan Scramble. Coincidentally also at the start of your week is Mimosa Monday 2 for 1 drinks. Rise N Shine is notorious for their exotic meals and drinks. The Westcott Location is modern and picturesque, while the Thompson Rd Location is cozy like a mother’s kitchen.

​

​

 

Pictured is the Kind Burger with photo credits to Rise N Shine

 

Location:

500 Westcott St, Syracuse, NY 13210

6393 Thompson Rd, Syracuse, NY 13206

 

Monday: Lunch

Continue your vegan week with Strong Hearts Cafe. Order the nachos with melted “cheese” and lentils as meat. It’s the closest thing to vegan heaven. The Chicken Bacon Ranch Sandwich with Mac Salad is delicious as well. Even if it is just lunchtime, don’t forget to order a vegan cupcake for a snack. They also have “milk” shakes and mozzarella sticks, so be prepared to spend some time with their menu if you’re indecisive.  

 

Pictured from left to right is the Chicken Wing Burger, Nachos, Mozzarella Sticks, Chicken Bacon Ranch Sandwich, and Chocolate Peanut Butter Cupcake taken by Maddie Rhodes.

​

Location:

900 E Fayette St Suite 1, Syracuse, NY 13210

 

Monday: Dinner  

Oh My Darling has options for vegans, gluten free, dairy free, and people with no dietary accommodations. This adorable restaurant is open for breakfast, lunch, and dinner but if you go to dinner you can try the Grilled Cauliflower Steak. Go for dinner and you can try a popular cocktail, although it is not frowned upon to get one at brunch either.

 

Above is the Grilled Cauliflower Steak taken by Oh My Darling.

 

Location:

321 S Salina St, Syracuse, NY 13202

 

Tuesday: Breakfast

Start your morning off with Water Street Bagel Co. Get the Spicy Vegan, with vegan cream cheese, MorningStar Vegan Sausage Patty, red peppers, avocado, onion, and Franks Red Hots. If you’re daring get it on the Spicy Everything bagel. This was my first meal as a vegan, and there’s a reason why I never looked back. I recommend ordering online to skip the line. 

 

 

Above is the Spicy Everything Bagel taken by Maddie Rhodes

 

Location:

239 E Water St, Syracuse, NY 13202

 

Tuesday: Lunch 

Visit CoreLife Eatery on the Boulevard. Core offers vegan options such as my favorite Sriracha Ginger Tofu & Quinoa (if you like spicy). You can also build your own salad with plenty of other vegan ingredients. Bring some work for their outdoor seating or take it to go. 

 

Location:

5743 Widewaters Pkwy Suite 100, Syracuse, NY 13214

 

Tuesday: Dinner 

Finish off your day with XO Taco as they hold everyone’s favorite Taco Tuesday. They have $1 off all Tacos and 1/2 off all single Margaritas all night. Order the Chimi-Chimi-Cauli Tacos, and order more than one because they are small and delicious. Enjoy the restaurant with the Instagram worthy backgrounds and an aesthetically pleasing place to eat.

 

Above is the Chimi-Chimi-Cauli Tacos, photo credits: Sarah Ditterline

 

Location:

713 E Fayette St, Syracuse, NY 13210

 

Wednesday: Breakfast 

For vegans with a sweet tooth, Glazed and Confused serves vegan donuts on Wednesdays and Saturdays. Glazed and Confused is a grab and go with donut flavors that you would never believe go together. They are currently serving Cinnamon Sugar, Glazed, Carnival (glazed with rainbow sprinkles), and Nutty Buddy (glazed topped with peanuts).

 

Location:

211 N Clinton St, Syracuse, NY 13202

 

Wednesday: Lunch

Go to Apizza Regionale for their vegan pizzas. Their crusts and sauce are naturally vegan and the cheese can be substituted with dairy-free cheese from PMA foods. They have other veggie dishes if you’re not in the mood for pizza. They are available to sit down or two go, but I recommend sitting down and enjoying the scenery in the restaurant.

Location:

260 W Genesee St, Syracuse, NY 13202

 

Wednesday: Dinner

What we’ve all been waiting for, Pastabilities finally has vegan options! Although they have vegan options throughout their menu, you have to try their new vegan sauces if you’re at Pastabilities. Try the Vegan Meatball Riggies if you like spicy, and the Vegan Vodka Cream if you like sweet. They don’t take reservations and are always busy so make sure to go early or in the middle of the week!

 

Above are the Vegan Riggies, photo credit: Brenna Merritt

 

Location:

311 S Franklin St, Syracuse, NY 13202

 

Thursday: Breakfast

Visit Sweet Praxis for a quick to-go breakfast. They have a Vegan Breakfast Sammie with eggs and bacon on a croissant. They also have bakery treats such as Vegan Cake Pops, Almond Croissants, and Banana Colada Muffins. They have vegan donuts but they sell out fast, preorder them or go in early!

 

On the left is the Vegan Breakfast Sammie and on the right is the Banana Colada Muffin and Almond Croissant. Taken by Maddie Rhodes.

 

Location:

203 E Water St, Syracuse, NY 13202

 

Thursday: Lunch 

If you’re wondering what the green and red building at the end of Erie Boulevard is, check out Mello Velo’s vegan options and their attached bike shop. Try the Bahn Mi Sandwich and the Hummus Platter if you’re hungry. The restaurant has a relaxed cafe atmosphere with indoor and outdoor seating. 

 

Location:

Walnut St. Entrance, 790 Canal St, Syracuse, NY 13210

 

Thursday: Dinner

For dinner, visit Loaded, a new restaurant created by Rise N Shine. They mostly have extravagant burgers, but they have many vegan options such as plant-based burgers, shakes, fries, and Mac n cheehans. Their current hours are 4pm-8pm Thursday-Saturday and Tuesday-Saturdays 11am-7pm.

 

Pictured above from left to right is the vegan southwest bbq smash burger, vegan southwest bbq Mac n cheegan, and vegan Cali fries. Picture credits: Loaded

 

Location:

6393 Thompson Road, Syracuse, NY 13206

​

Friday: Breakfast 

PMA Cafe is completely plant-based and specializes in vegan mac and cheese. Instead of your average mac and cheese, they have exotic flavors such as Peach Cobbler Mac, Philly Cheez Mac, and the Backyard Mac which is topped with a vegan hotdog, hamburger, ketchup, mustard, and relish. They also have hot pockets as a breakfast or lunch sandwich. PMA Cafe is part of PMA Foods, and provides plant-based alternatives available for purchase.  

 

 

Pictured is the bacon and roasted red pepper tofu scramble topped with melted cheez, taken by PMA Foods.

 

Location:

2 S Clinton St, Syracuse, NY 13202

 

Friday: Lunch

Razzle Dazzle is a completely vegan brick and mortar. If you’re looking for a trip to Destiny USA, visit Our Neighborhood Chefs for their italian ice, nachos, mac and cheese, soups, and sandwiches. Razzle Dazzle has a second location in Armory Square called Our Vegan Corner. They are focused toward vegan soul food which includes ribs, mac and cheese, and collard greens. They also have italian ice and soft serve ice cream.

 

Locations:

9808 Destiny USA Dr, Syracuse, NY 13290

140 Walton St, Syracuse, NY 13202

 

Friday: Dinner

If you're with a crowd of dietary restrictions, go to Anything But Beer which has various vegan, dairy-free, and gluten free dishes. They’re a great spot to get a drink as well, as long as you don’t want beer. They are popular for their accommodations with restrictions and I never thought there would be too many vegan options! 

 

Locations:

201 S Salina St, Syracuse, NY 13202

 

Saturday: Breakfast

Scratch Bakehouse is known for their handmade bread and bagels that can be taken to-go or enjoyed in their covid-friendly seating. They also have many vegan pastries such as croissants, cookies, and pan au chocolate. Scratch has coffee to go with your breakfast as well. 

 

Location:

446 E Brighton Ave, Syracuse, NY 13210

 

Saturday: Lunch 

Don’t forget Original Grain on your vegan week. They have bowls, pitas, sandwiches, and smashed avocado toast. My favorites are the avocado toast and the veggie sandwich. If you order through the online menu, there’s an option to only view the vegan options. The restaurant is great for a grab and go lunch or a sit down.

 

Above it the Veggie Wrap, photo credits: Sarah Ditterline

 

Location:

302 S Salina St, Syracuse, NY 13202

 

Saturday: Dinner

Grab a drink at Hops Spot and look through their vegan menu. Hops Spot is notorious for their loaded fries and beer. The Vegan Alamo is my go-to for loaded fries. Be sure to find a board game in the back room while you enjoy your meal. 

 

Above is the Vegan Alamo taken by Maddie Rhodes.

 

Sunday: Breakfast

Whether you’re craving waffles at 9 in the morning or 11 at night, check out Funk N Waffles for not only breakfast waffles, but savory waffles as well. They offer a few vegan options such as the Vegan Bootsy Brunch, which is a vegan waffle stuffed with a tofu patty and melted vegan mozzarella cheese.

 

Pictured above is the Vegan Bootsy Brunch. Picture Credits: Jessica Montgomery

 

Locations:

307-13 S Clinton St, Syracuse, NY 13202

 

Sunday: Lunch

If you haven’t visited Salt City Market yet, save enough time to tour the different restaurants. Try out the Firecracker Thai Kitchen who has The Impossible Basil Stir Fry. Mamma Hai also has vegan sandwiches and noodles, my favorite dish is called the Mixed Miến.

 

Above from left to right is the The Impossible Basil Stir Fry and Mixed Miến taken by Maddie Rhodes.

 

Location:

484 S Salina St, Syracuse, NY 13202

 

Sunday: Dinner

Go to Alto Cinco on Westcott for your last vegan meal of the week. They are a mexican restaurant that serves vegan queso, tacos, tostadas, burritos, and enchiladas. Alto Cinco is currently only doing to-go orders. 

 

Location:

526 Westcott St, Syracuse, NY 13210

A Cat Cafe is Coming to Downtown Syracuse

​

Luna Cafe, a cafe that serves international baked goods as well as fosters cats, is opening up on 1001 East Fayette St in three weeks.

​

The cafe includes two different rooms to dine and to be with the cats. Although these spaces do not mix, anyone is allowed to either dine in, or just pet some cats.

​

Luna Cafe, originally named after owner Josh Davis’ cat, is made to look like a traditional Japanese cat cafe. Davis visits Japan frequently and wanted to bring the recipes, and of course the idea of cats, back to America. 

The restaurant consists of a mix of Japanese and Midwestern entrees. On the Midwestern side, there is barbeque meatballs, chicken pot pie, and s’mores and peach strawberry pies. On the Japanese side, they serve bubble tea, sake chicken, miso soup, onigiri rice balls, fruit jelly, and strawberry sando.

​

The cafe will have five to six cats at a time, working hand in hand with the CNY Cat Coalition. There will be cat handlers present throughout the day, and the Luna Cafe will be their forever home unless a customer would like to adopt one. Davis explains,

“Kittens are cute or whatever, but pretty much if you got any three legged ones I like those. 15 year old genki cats I'll take them all, because those are the ones that never get homes. When people come out here and they're like ‘oh you look a little tripod’ they might actually adopt that cat.”

​

The cat room is a spot to hang out or do work with plush couches and sherpa rugs. The cafe portion is a spot that customers can sit for hours in if they wish.

​

“Cats are just like little dogs.They're amazing like they get a bad rap for being independent and snarky but it's like when I get home every day my cat comes to me meowing and I have to hold her like a baby and rock.The cats are super super smart and emotional you just have to know how to treat them and you have to know how to take care of them.”

​

https://www.syracuse.com/food/2019/06/syracuses-first-cat-cafe-to-debut-at-upcoming-taste-of-syracuse.html

Bee You Nutrition opens up in B’Ville

Bee You Nutrition, a nutrition club with protein shakes and power teas, is flooded with business after opening in January through the heart of the pandemic. The cafe is currently open at 56 Oswego Street, Baldwinsville, NY 13027. It is open Monday through Friday 7am to 4pm, Saturday and Sundays 9am to 2pm.

 

Owner Allison Handwork, a distributor of Herbalife, used the club as a way to combine unique and delicious Herbalife recipes with the Herbalife products.

 

“I know everyone's like ‘you're crazy for opening a business,’ but I just knew that it was what Baldwinsville needed and I knew I wanted to do it, so I kind of just dove in and decided to take the chance.”

 

Herbalife products, which are also sold separately in store, include healthy and sustainable nutrition such as Collagen Boosts for hair, skin, and nails, and Probiotic Boosts for digestive health. They also supply Herbal Aloe Shots for intestinal health, Liftoffs for vitamin and mineral based caffeine and protein powders for post workouts to maintain and grow muscle or to sustain hunger for hours.

 

The shakes are considered to be meal replacements with long lasting nutrition that are proven to prompt weight loss and and to make people feel better. The shakes have 21 vitamins and minerals with around 24 grams of protein, 9 grams of sugar, and 250 calories. They are meant to be sustainable meals that keep you full for two to three hours.

 

The teas boost your metabolism and provide antioxidant support. Most teas have Liftoffs in them, which have vitamins and minerals with some caffeine but derived from natural products that create a natural boost of energy. The teas are thermogenic meaning they help burn calories. The power teas have Guarana which help with mental clarity and focus. Many also include a shot of Herbal Aloe to support healthy digestion and nutrient absorption. 

 

Many of the shakes have exotic flavors such as Churros, Blueberry Pancake, Peanut Butter Blondie, and French Toast Crunch, while the teas have flavors like Airhead Extreme, Fruit Roll-Up, Grape Jolly Rancher, and Mermaid Water. There are also some healthy snacks available such as power balls.

​
 

The Spring Fever has the Liftoff for a caffeine boost with vitamins and minerals, energizing aloe, and thermogenic to burn calories. The power tea also has Guarana which helps with mental clarity and focus. The rest is just water, beverage mixes, and edible glitter to give it a sparkle.  

 

Handwork has always been passionate about health and wellness. She was in the beauty field when she discovered the sister company of Bee You Nutrition, Nutrition Fix, in Liverpool. Clubs from Herbalife have been popping up in CNY, where they all share recipes and health tips. Handwork is now a Herbalife Health Coach who is qualified to offer advice based on the Herbalife meal plans and the best way to use the Herbalife products to help clients reach their goals. 

 

Handwork, also a mother of five, describes what the store means to her:

 

“I have kids ages 20 all the way down to 18 months, so I wanted something where my kids can be a part of it, because my older boys could work for me. Something I could pass down to my children and show them, you know that you can do whatever you want, even open a business in the heart of a pandemic.”

 

“I really hope that it not only is something that can remain in my family for a long time and teach my kids all kinds of values. Not only business but being nutritious and being part of a community.”

 

Bee You Nutrition 56 Oswego Street Baldwinsville, NY 13027 Nutrition Club

https://allisonhandwork.goherbalife.com/Catalog/Home/Index/en-US

https://www.facebook.com/Beeyounutrition

(315) 303-6100

The death of a Le Moyne College student this week has ignited a campus-wide conversation about mental health and prompted changes in how administrators are approaching the social and emotional difficulties of pandemic life.

​

On Sunday, Cory Gallinger, 20, was found dead in his dorm room, college officials announced in an email to students that day. The third-year student from the Hudson Valley community of Salt Point was pursuing a degree in management, leadership and marketing.

​

At Le Moyne, Gallinger’s passing marks the third student death on the tight-knit campus of about 3,000 students since November 2019.

​

“This is not a coincidence,” said junior Brendan Perperian. “Le Moyne needs to call it what it is. It’s a mental health crisis. And we need aggressive action, and policies, and changes.”

​

In the days following Gallinger’s death, students at Le Moyne held demonstrations calling for improved mental health services.

After a series of forums on campus throughout the week, college administrators Thursday announced plans for improvements, including immediately increased access to counseling.

​

This is how the Le Moyne community grieved the loss of one of their own this week, and how they hope to protect students in the future.

​

“I am here for you”

​

As news of Gallinger’s death spread across campus Monday, administrators canceled afternoon classes and organized a vigil. A reported 1,000 people - students, faculty members and administrators - covered the lawn outside the Panasci Family Chapel. Gallinger’s mother joined the vigil too.

​

President Linda LeMura spoke to the student body.

​

“Students, hear me well please,” she said. “We love you. We don’t always get the occasion to say that. I know I love you. I am sorry that I am saying it here at this occasion. I am here for you.

​

“Tell us, talk to us,” she continued. “Tell us when you are hurting. If you think someone else is hurting, tell us.”

Many students came to the microphone explaining that they didn’t know Gallinger, whose nickname was “Sckilla,” but he always had a smile on his face when they passed him in the halls. Others spoke of their close friendships with Gallinger, his great love of music, others and how he made such a difference in their lives.

​

Jim Joseph, dean of the college’s Madden School of Business, shared that faculty said Gallinger was good student, always prepared, positive, “simply a nice young man.”

​

“He was kind, compassionate and big hearted,” he said.

​

Joseph also told students they are not alone and that help is available.

​

“Mental health is a serious issue,” he said. “Like physical illness there are varying degrees, but it impacts all of us. And there is nothing wrong with that. It is part of the human condition.”

​

“Openly and not stigmatized”

​

As students spoke at the vigil, an online petition calling for improvements to mental health services at Le Moyne gained views and signatures. By Thursday night, the petition on change.org had more than 6,800 signatures.

​

Similar petitions requesting time off in lieu of the traditional spring break have led to academic calendar changes at Syracuse University, where students will break for two “wellness days” this semester.

​

But the Le Moyne petition laid out additional requests from the student body, including more hours at the campus Wellness Center, solutions for safely reinstating social activities like clubs to combat isolation and programs to help students adversely affected by the pandemic.

​

“These solutions are only the starting point to create a campus where mental health can be discussed openly and not stigmatized,” the petition reads.

​

The crisis is not unique to the Le Moyne community. Earlier this week, Onondaga County Executive Ryan McMahon said that county emergency dispatchers took roughly 1,000 more calls about mental distress during 2020 than they did the year before.

​

He said the increase stems from the stress and isolation of the pandemic. So far in 2021, mental health calls are up 15% from the already elevated rate in 2020.

​

A day of conversation

The momentum of the online petition carried over to protests on campus on Tuesday.

​

Students gathered outside Grewen Hall at noon, walking away from classes to share their own mental health struggles.

“We’re all close friends of the people we’re losing. This campus is small, we have a small student body. It’s very easy to get to know everyone here,” said sophomore Madisyn Massucci, one of the student organizers and a friend of Stefano Galante, a student who died in November 2019. “…They should’ve been given the services they needed to still be here.”

​

Numerous speakers pointed out that the college’s Wellness Center is closed on weekends and it can take weeks to get an appointment. They also discussed the isolation of dorm living during the pandemic.

​

Students called for more counselors and therapists, an increase in the diversity of the Wellness Center’s staff, on-call mental health professionals to assist in crisis situations, and more days off.

​

The conversation continued at an afternoon forum held at the campus recreation center, where students quickly filled the chairs that were spaced out for social distancing.

​

“I assume the prevailing mood in this room is a mixture of anger and regret,” said Sebastian Fredette, who lived in a suite in Foery Hall with Cory Gallinger. “The student body has lost yet another friend. I have lost one of my best ones.”

​

Fredette and others urged administrators to consider the stress of being a full-time student who has to work, eat, sleep, do homework, and — somehow in the world of COVID-19 — socialize.

​

“You are an institution of learning. You can teach us how to balance every book, the intricacies of our own brains, the ins-and-outs of movie production and advertising, and the way God fits into all of it,” said Fredette. “But this isn’t complex accounting or anatomy. Give us something to eat. Give us more time to work. Give us something a bit closer to compassion. We’ve accepted that we’ve given up the best years of our lives — please don’t take all of them.”

​

Moving forward together

​

By Thursday afternoon, administrators had responded with plans to make long-term changes to support services on campus “that we believe will make a positive difference immediately.”

​

In a a campus-wide email, LeMura outlined a number of actions, including the return to face-to-face counseling, the hiring of additional counseling staff (including an outreach position focused on the experience of Black and other students of color) and allowing student clubs to meet in-person and students to visit other residential halls, while maintaining Covid-safety protocols.

Students will also play a role in a mental health task force to study campus conditions and make recommendations for future initiatives, LeMura said.

​

“I am grateful for the open discussions we’ve had within our community this week about how we can further care for and sustain each other in the embodiment of our values,” LeMura said in a statement to syracuse.com. “I am committed to continuing these important conversations to identify and take additional actions to help those in need.”

​

LeMura remarked on the advocacy efforts in an email sent to students at the end of the week.

​

“As always, I am humbled to serve as president of this great college,” she wrote. “My admiration for the compassion, courage and commitment to making a better, inclusive community that is so evident in you, our remarkable students, has grown profoundly this week.”

​

Where to get help

  • Contact at (315) 251-0600

  • National Suicide Prevention Lifeline at 1-800-273-8255

  • Health and Human Resources Referral Line at 211

​

https://www.syracuse.com/living/2021/03/grieving-together-a-student-death-at-le-moyne-college-sparks-a-conversation-about-mental-health.html

Grieving together: A student death at Le Moyne College sparks a conversation about mental health

by Maddie Rhodes and Olivia Poust

Posted: Mar 26, 2021

International cafe taking over former Village Burger restaurant in Liverpool

Posted: Mar 17, 2021

A community cafe known for a global menu of Peruvian, Italian and American dishes is making a move to continue its mission of giving back to families in Central New York and around the world.

​

Hope Cafe and Tea House, currently located on Vine Street across from The Retreat in the village of Liverpool, is moving to space formerly occupied by Village Burger on Old Liverpool Road. They hope to open the new location on May 1.

​

Hope Cafe had to call off their move to downtown Syracuse last year due to the pandemic, which almost put them completely out of business and in massive debt. The small cafe is currently tucked away in the Village Mall and struggled adjusting to the limited customers. With the shutdown they resorted to delivery drivers and to-go orders, but business still went down from 100 percent to 18 percent.

​

Village Burger closed its doors in December, also citing pandemic pressures.

​

The cafe is now revamping the former McDonald’s restaurant into a relaxed lounge where people drink tea and eat. It has a drive-thru window to pick up online orders, an outdoor patio where patrons can spread out, and comfy chairs inside for a larger place where people can work, relax and eat.

​

Owner Matthew Cullipher started the Hope Cafe in 2017 to support The People Project, a charity that provides humanitarian support for families living in poverty in Central New York and around the world. They have done work with more than a dozen countries, supporting schools, rehabilitation centers, and soup kitchens.

​

The recipes come from around the world: Peruvian empanadas and emoliente (a homemade “tea” which is used as holistic medicine in South America and are a staple street food), Kenyan roast coffee, Liege Waffles from Belgium, and Argentinian tea. With a focus on authentic and fresh fare, the menu includes smoothies with Peruvian fruit and coffee made without syrup and is based off of cane sugar. They also serve vegan, gluten free, and alternative milk options.

​

Outside its global menu, the cafe is dedicated to helping others, whether it’s a tangible need, or just a hug and a prayer. Cullipher is ecstatic for the new space and the new people it will be bring in for relaxation, community, prayers, and good food.

“Sometimes I feel like we are more of a counselor than we are a cafe because a lot of people come in to ask Christians for a prayer, a lot more people ask than you would expect,” Cullipher said. “Our mission is before anything else, if we see someone who needs food, clothes, or someone who’s hurting we take care of that first.”

​

https://www.syracuse.com/living/2021/03/international-cafe-taking-over-former-village-burger-restaurant-in-liverpool.html

‘No place like home’: 315 Foodies launch app with discounts to local restaurants

Posted: Mar 13, 2021

A pair of entrepreneurs with a love of all things local has launched a new app focused on connecting Central New York foodies with local restaurants.

​

315 Foodies started out as a popular Facebook group, where 14,500 followers from 200 cities and 30 different countries shared recipes and food reviews.

​

The posts focused on Central New York favorites, including chicken riggies, half moons, Utica greens, salt potatoes, hot salad, tomato pies, fiddlehead ferns, black and white sandwiches, and mushroom stew.

​

“This group is comprised of the culinary creators and lovers who share a tie to the 315 are code which covers the Mohawk Valley, Utica, Syracuse, and a large chunk of the Adirondack Mountains,” the group’s website explains.

​

“It was created by two friends, both 315 ex-patriots, who spent many years exiled in foreign lands where the pizza stinks and it’s impossible to find a proper hot salad or tomato pie. We’ve been everywhere, working all kinds of jobs both in and out of the food business, and learned first-hand that no matter where you go, there’s no food like 315 food.”

​

Preston Moore and Mike Cassella, the founding partners, originally started the group to promote hometown pride.

​

“Everywhere we go, there is no place like home,” Cassella said. “You just can’t find the pizza, bread, half moons… There are dozens and dozens of foods that seem to be 315 specialties. These are things where you go anywhere else, they don’t know what it is. Not only that, but you can’t even get a good loaf of bread anywhere else.”

​

The duo turned their love of local food into a comprehensive marketing platform for local restaurants.

​

Customers can download the 315 Foodies app from the Apple App Store or on Google Play.

​

There are several membership options. A lifetime VIP membership costs $100 and includes BOGO lunches and dinners, up to 25 percent off purchases and other perks. The Foodie membership level costs $25 a year.

​

The app includes discounts as well as an interactive map showing deals within a 5 to 10 mile radius. Members also have access to popular food events, including cooking contests.

​

The app has partnered with 25 to 30 restaurants so far and are connecting with more everyday. Cam’s Pizzeria locations in Baldwinsville, Camillus and Oswego offer free slices of pizza as well as discounts.

​

Moore stresses the value of the relationship that’s built between the customer and the businesses. Participating restaurants aren’t charged to take part, and customers can only get the deals through the app. The foodies say the membership pays for itself within a few uses, whether you live locally or visit the area a few times a year.

​

The team eventually wants to branch out to the entire East Coast, making connections from Upstate New York to Florida.

“We really want to put the 315 on the map,” Cassella said. “People know of it regionally, but I think everyone in the world should know what’s going on in the 315 in terms of food.”

​

https://www.syracuse.com/living/2021/03/no-place-like-home-315-foodies-launch-app-with-discounts-to-local-restaurants.html

Vegan soul food restaurant with a mission opens in Armory Square

Posted: Mar 06, 2021

A Syracuse entrepreneur with a mission is bringing vegan soul food to the heart of Armory Square.

​

Rev. Curtis Levy entered the Syracuse food scene in 2016 with a mobile Italian ice cart that was an instant hit on downtown street corners and at area festivals.

​

The Razzle Dazzle Italian ices moved to Destiny USA in September 2018, and expanded to a neighboring storefront following year with Our Neighborhood Chefs, which offers vegan tacos, paninis and wraps along with desserts from Syracuse-area businesses, including vegan treats Cathy’s Cookie Kitchen.

​

His latest venture - Razzle Dazzle: Our Vegan Corner - opened Friday on Walton Street, in the space formerly occupied by a Subway franchise.

​

The restaurants help support Last House on the Block Ministries, a non-profit run by Levy, an ordained minister. The ministry provides housing and services to those dealing with substance abuse problems, mental health issues, domestic violence and other challenges.

​

The menu at the new location focuses on soul food, with collard greens, candied yams, mac and cheese, corn bread, smoked chicken(less) wings and vegan barbecue ribs.

​

Levy explains the trick to vegan soul food: “Most soul food is cooked with meat to get that flavor, so I found another way... The concept of the chicken and the meatless beef is you season it as you season the meat. It’s sauteed and marinated overnight. We use seasoning, flatten the spare ribs, and grill it for the lines to have the effect of an actual rib. We have chicken, drumsticks, wings, fried chicken, and it looks just like it.”

​

The newest endeavor from Rev. Curtis Levy is 'Our Vegan Corner,' located on Walton Street in Armory Square.

​

Levy not only focuses on the flavor but the quality as well. The restaurants rely on organic produce, sourced from local farmer’s markets when possible.

​

Part of Levy’s business plan has been educating customers and vendors on plant-based and animal-free cuisine. Although Levy is not 100% vegan, he said he has most noticed the difference in his body and how it feels when he eats vegan. He describes it as more healthy, fresh, and less congested.

​

Levy said the hardest part about converting is your brain and body balancing the change.

​

“When you first stop eating meat, your brain doesn’t agree with you,” Levy said. “Your body will be mad at you. You’ll start seeing mirages of chicken running by your bed. It’s a struggle, it’s like smoking cigarettes. But once you get past that point, your body balances what you’re eating.”

​

Meals at ‘Our Vegan Corner’ end with 16 flavors of Italian ice and gelato or vegan soft serve ice cream .

​

“People are skeptical about veganism until they try it,” Levy said. “You can’t tell that (the food is) meatless if you know how to cook.”

​

https://www.syracuse.com/living/2021/03/vegan-soul-food-restaurant-with-a-mission-opens-in-armory-square.html

Coronavirus in CNY: How area churches are making accommodations for Ash Wednesday

Posted: Feb 17, 2021

Before the pandemic, Ash Wednesday services included priests making the sign of the cross on the foreheads of parishioners with ashes.

​

The ritual marks the beginning of Lent, the 40 days in which Christians repent in preparation for the celebration of Easter.

But to avoid physical contact in the time of COVID-19, many area priests are planning to sprinkle ashes on the heads of parishioners.

​

Other congregations will offer small packets of ashes for faithful to take home, and one church plans to burn confessions in a fire pit in lieu of distributing ashes.

​

Here’s a look at how churches in Central New York will mark Ash Wednesday under coronavirus restrictions.

​

“The Roman method”

​

Catholic churches in the Syracuse diocese continue to observe state guidelines that restrict gatherings to 50 percent of overall capacity, with parishioners reserving seats for in-person services to ensure proper social distancing. Masks are required and hand sanitizer will be used.

​

But instead of making the sign of the cross on each individual’s forehead, priests will ask parishioners to bow their heads, allowing them to sprinkle ashes without coming into contact with their faces.

​

Many are calling the practice the “Roman method,” as the sprinkling of ashes is commonly observed in Italy and the Vatican, most notably by Pope Francis.

​

“This will allow us to honor the very important and sacred tradition of marking the beginning of Lent with ash while also keeping appropriate health and safety measures,” St. Elizabeth Ann Seton Church officials wrote on Facebook.

​

Catholic priests have also been instructed to say the formula for the distribution of ashes only once. The phrases - “Repent and believe in the Gospel” and “Remember that you are dust and to dust you shall return” - will be applied to the entire congregation instead of spoken to each individual.

​

The diocese said the changes are meant to “limit contact and the potential exchange of droplets and aerosols.” Priests will wear masks and/or face shields and will sanitize their hands after distribution.

​

“We need to continue to promote the health and safety of all,” said Father Christopher Seibt in a video on the diocese’s Youtube page.

​

Fast ashes

​

Other congregations are offering abbreviated services to minimize contact.

​

Assumption Church on North Salina Street in Syracuse will offer “fast ashes” for those who do not wish to attend an entire mass.

At St. Paul’s Episcopal Church in downtown Syracuse, walk-thru and drive-thru imposition of ashes is planned beginning at 4 p.m. near the Fayette Street parking lot. An abbreviated service will be held outdoors at 5:30 p.m. followed by a live-streamed Youtube service at 6 p.m.

​

Drive-thru services are among the recommendations from the Ecumenical Consultation on Protocols for Worship, Fellowship, and Sacraments, a group with representatives from the Evangelical Church of America, United Methodist Church, Episcopal Church, Roman Catholic Church and other Christian faiths.

​

“We continue to rely on sound public health guidance to call Christians to responsible decisions about gathering and safe practices when they gather,” the group wrote in a six-page memo on how to safely observe Ash Wednesday in the midst of the pandemic.

​

Take-home ashes

​

Pastor Susan Salomone will be distributing take-home ashes from 9 a.m. to 1 p.m. at St. Michael’s Lutheran Church in on Hinsdale Road in Camillus. The ashes will be packaged in a plastic bag with instructions on how to impose them, along with scripture and prayers.

​

Salomone described Ash Wednesday as “a time to recenter our thoughts back on our personal relationship with God.”

“It is a time of reflection and introspection,” Salomone said. “It’s a 40 day period of trying to get back to spiritual practices, whether that’s praying, doing good deeds, donating money to worthy causes. Those are all of the things that we are called to do during this time.”

​

A fire pit of ashes

​

Ash Wednesday services at Pennellville United Methodist Church - a “small but vital congregation” in Oswego County - will create a new tradition.

​

“Rather than imposition of ashes, we will make ashes, burning our confessions in a fire pit,” church officials announced on Facebook.

​

The parking lot service will be broadcast over the radio, and pens and papers will be distributed for congregants to write down their confessions. Those who cannot attend the service were encouraged to mail in their confessions to be burned in the fire pit.

​

bottom of page