In Western New York in the 1790s, food was not simply what people ate. It is how they survived and how they made meaning in an unstable world.  The familiar image of the colonial table: simple bread, a roast, a pot left to simmer, does not hold for long once you look closely. At living history sites like Genesee Country…
29.06.2026
The Rochester Red Wings has a mouth-watering philosophy when it comes to the endless list of food offerings at ESL Ballpark. “Food is fun,” says Jeff DeSantis, the Triple-A baseball team’s general manager of food and beverage. “People love the experience of coming to the ballpark and trying a variety of excellent food.” Red Wings general manager Dan Mason has…
29.06.2026
Coffee has kept us together. Dave, Grant, and I, professors at RIT, had for many years met regularly for coffee breaks on campus when, in winter 2020, COVID arrived and the world screeched to a halt. We were confined to home and teaching online. We decided, since everything else was happening on Zoom, we would have virtual morning get-togethers over…
29.06.2026
Opening the door to Don’s Original is like being transported to another time and place. Friendly faces behind the counter welcome you as the nostalgia hits; old-fashioned candy and a wall covered in photographs pay homage to the original owners. Eighty-one years ago, Donald Barbato and Robert Pearl started a roadside hot dog stand named Don & Bob’s. Dubbed “hot…
29.06.2026
The sweetest part of living in Rochester might be its donut shops. Three local favorites draw on rich culinary histories and family wisdom and maintain strong relationships with their customers. These crowd-pleasing, locally owned businesses continue to make us happy with both classic and innovative products. If you’re stopping by to get treats for the office—or for any reason at…
29.06.2026
Zara Bronwyn has a way of crafting magic. Or at least that’s how it feels when viewing her striking pieces born from a love of mythology, a fervor for fantasy, a fascination with religion, and a devotion to the feminine experience. “I never really had another plan; I’ve always done art,” she answers when asked how she made her way…
29.06.2026
This article originally appeared in the July/August 2026 issue of (585).
29.06.2026
Diane Prince to retire after decades in decor Diane Prince was convinced she would retire nine years ago when she decided to close her furniture and gifts business on Liftbridge Lane in Fairport.  She was nearing eighty years old and had operated Diane Prince Furniture & Gifts on Liftbridge for more than thirty years. But then a space opened on…
29.06.2026
Everyone’s heard of food and wine pairings. Why not food and books? After all, a romance novel may conjure up feelings that can only be subdued with chocolate. A tell-all memoir may require a four-course meal followed by a stiff drink. And a chapter book could make your mouth water for whatever the characters cook up in its pages. So…
29.06.2026
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Nick's Picks: Mark Teng's restaurant empire grows

The notoriously fickle restaurant industry is a dangerous field to enter. Driving through Rochester’s downtown neighborhoods, one is just as likely to find a for lease sign in a storefront window as one is a grand opening sign. When one restaurant opens, another shuts down. It’s the nature of the business. Owners who make a …

Wearable art

Sustainable clothing seems to gain traction with each passing Earth Day, from Stella McCartney’s high-grade vegan wares to H&M’s highly attainable Conscious Exclusive Collection. But environmentally and socially conscious jewelry isn’t as easy to come by. Jewelry is fraught with as many issues as synthetic fabrics and large-scale manufacture. Fair labor is one of the …

Nick's Picks: Aperol spritz

The Italian aperitif Aperol was invented in 1919. Ninety-nine years later, in 2018, it caught on like wildfire. This citrusy, bitter liqueur is still experiencing its moment in the spotlight with one of the most popular cocktails in recent memory, the Aperol spritz. While for years the Aperol spritz—made with 4 1/2 parts prosecco, 2 …

Ramen, avocado toast, and the electric bill

At the age of twenty-seven, I am squarely classified as a millennial gal. I have held five (maybe six, if you count short stints at the occasional neighborhood watering hole) jobs within the last five years. I’m still not entirely sure what the need for fabric softener is (is this a leftover “necessity” from our …

Poetry blooms in the Flower City

We’ve all seen the image of the brooding writer dressed in black bleakly reading poetry to a distracted audience in a coffee shop or smoky bar. To nonpoets this is how poetry often appears in popular media—obscure and boring. But the reality is something far different. Have you ever heard poetry recited at a laundromat? …

Labored Union

Dear Stacey, Could you explain “emotional labor” to me? My girlfriend has started throwing it around a lot in conversations regarding our relationship. We’ve been dating for about six months, and I really like spending time with her. However, I’m starting to worry that I annoy her or that maybe she doesn’t like me very …

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