Three Perfect Days: Finger Lakes - United Hub
Hemispheres

Three Perfect Days: Finger Lakes

By The Hub team, April 09, 2014

Story by Rohan Kamicheril | Photography by Ben Rosenzweig | Hemispheres, April 2014

Seen from above, the Finger Lakes look like claw marks on the landscape. The 11 glacial trenches occupy a relatively narrow corridor of central upstate New York, yet they have a far wider significance. The Iroquois believed they were of divine provenance. Farmers and loggers flocked to the area for the fertile land around their shores. The lakes are central to the region's identity and its economy. Everything here leads back to water.

The forces that shaped the Finger Lakes also endowed the region with a fierce natural beauty. The surrounding hills are split into innumerable gorges, with hidden waterfalls, secret swimming holes and enough scenic outcrops to keep a landscape painter occupied for a lifetime. The lakes themselves, some of the deepest in the U.S., are enchanting—made more so, perhaps, by the lush vineyards that surround them.

And there are plenty of rewards away from the water's edge, too. In addition to top-notch wineries, orchards dot the countryside, whose meadows burst with cattails, goldenrod and chicory. In summertime farmers markets abound, reflecting a resurgent interest in the bounty of the region. You can't throw a peach pit without hitting a local cheese maker, bread maker or small-batch seed-oil producer.

The region is also home to Cornell University, Ithaca College and Hobart and William Smith Colleges, a fact that lends its towns a youthful energy and ensures that the area's cultural attractions are as varied and impressive as its landscapes. It is this variety that makes the Finger Lakes such a wonderful place to be. There's always a sense that you're discovering something new, even if that something has been two million years in the making.

DAY ONE | You wake up late, despite the sun pouring through your balcony doors at La Tourelle Resort, a restored farmhouse property surrounded by sprawling lawns and orchards on a hill overlooking Ithaca. From the cumulous depths of your bed, you have a clear view of the high, wooded walls of Buttermilk Falls State Park, where you'll be spending your morning. First, you head downstairs to The Bistro for a breakfast of oatmeal-crusted French toast and two devilishly decadent Danishes—fortification for the hike you have planned.

The deep gorge trails of Buttermilk Falls are a few minutes' walk away, along paths winding past cataracts and slender, idling pools. Fractured shale walls beetle overhead, thick with gangly opportunistic weeds. You reach a deep, clear pool at the base of Buttermilk Falls and take the plunge. Reclining in the bracingly chilly water, you squint at the fierce sun overhead, the water thundering in your ears.

Fly fishing with Mark MoskalFly fishing with Mark Moskal

After drying off in the sun, you walk over to Moosewood, the Ithaca restaurant famous for its local, vegetarian fare. In the airy blonde-wood dining room, you savor Asian rice salad and sun-gold squash soup and watch the boho regulars and Cornell academics chow down on their veggie burgers and '70s-style composed salads.

As a reward for your virtuous lunch, you order a brownie with a scoop of vanilla from the nearby Dennis' Homemade Ice Cream. Feeling a little hiked out, you take a short drive to Newman Overlook in the middle of the Cornell Plantations, the university's vast natural preserve, which houses an arboretum and a botanical garden. You enjoy the park from above, gazing out over the tufted treetop canopy while digging into your dessert.

Feeling jauntier now, you head back into town to visit the Johnson Museum of Art, home to one of the best university art collections in the U.S. You enter the hulking I.M. Pei building and head to the top floor, which has fine views of shimmering Cayuga Lake. From here, you work your way down through the sunny galleries, pausing before Giacometti's bronze “Walking Man II." “Look," says an old man to his wife, gesturing at the stooped, attenuated figure, “it's us earlier today!"

As the afternoon wears on, you head over to the Ithaca Beer Company, a popular brewery across the road from Buttermilk Falls State Park. You order a cold and bracingly bitter Excelsior! White Gold in the bustling tap room, then head outside to sit in a lawn chair and enjoy a more tranquil drinking experience. On surrounding lawns, fires burn in clay pits. Children run about, scrambling after the blinking fireflies. In a nearby field, head-high corn stalks rustle in the breeze.

The botanical gardens at Cornell PlantationsThe botanical gardens at Cornell Plantations

It's hard to drag yourself away from all this, but dinner awaits at Hazelnut Kitchen in nearby Trumansburg. With its handsome vintage detail, the restaurant feels like a gleaming hand-tooled diorama. You sit at a bar near the galley kitchen and get down to the business of ordering. Your peach and arugula salad is ripe and peppery. The house-made pan-fried gnocchi, with fresh corn and a trembling poached egg, are tender, crisp and sweet. You take a spoon to your crème brûlée and it cracks like a hammer on plate glass. You can't possibly eat more than two bites, you think, then polish it off handily.

It's still on the early side when you get back to Ithaca, so you stop by Lot 10, a bar known for its excellent mixed drinks and eclectic roster of musical acts. To start, you order a Negroni (Beefeater gin, Campari, vermouth), which the bartender executes perfectly. As you swallow the last of your drink, Matt Riis, the bar's garrulous owner, convinces you to try a Pickleback—one part Jameson, one part pickle juice. “Sweet & Sour Dill or Spicy Asian?" he asks, already pouring out shots. You wish your college town had had a place like this.

It's getting late, and you're feeling a little, um, pickled, but you decide on one more stop before heading back to the hotel. So it is that, a few minutes later, you find yourself back at the Johnson Museum, standing on a lawn and gazing up at a balcony, upon which you can see Leo Villareal's “Cosmos" installation, its constellation of lights careening across the ceiling of the Mallin Sculpture Court, splitting and regrouping, a sea of nautiloids and fractals blooming and fading into the night sky.

Mixing it up at Lot 10Mixing it up at Lot 10

DAY TWO | You wake up early and head to the open-air Ithaca Farmers Market, where you forage for breakfast among heaps of produce—nectarines like summer moons, garnet-colored beets, tangled mounds of peppers and beans. “Eat one, it won't kill you!" a farmer yells as you eyeball a bin of cherries. You pop two in your mouth and buy a pound to snack on. Next, you wolf down a num unsom ang, a sweet Cambodian rice cake, then a blueberry scone at the aptly named Fat Boy Bakery. Oh, and a quick hunk of poppy-seed cake from Veronika's Pastries. You were hungry.

Your next stop, a few miles up the west bank of Cayuga, is the sleek, angular Museum of the Earth, carved into a hillside above the lake. A 200-million-year-old Coelophysis dinosaur guards the entrance, beyond which, hanging from the ceiling, is the skeleton of a right whale. In one gallery you find a display recounting the glacial history of the area's imponderably deep lakes. In another, you encounter (no kidding) the official fossil of the state of New York: an immense sea scorpion, now thankfully extinct.

You leave the museum in a predatory mood, so you stop by Lively Run, a nearby goat cheese maker. The goats, listlessly chewing their hay in the barn, are too peaceable to pique your appetite, so you head into the tasting room, where you sample a briny Balkan-style feta and a creamy Cayuga blue before you continue on your way, primed for lunch.

Finger Lakes DistillingFinger Lakes Distilling

After a short drive west, the broad expanse of Seneca Lake comes into view. You stop at the Stonecat in Hector, a clapboard bistro overlooking the water, and claim a table under a shaggy willow tree. You dig into a pub plate of maple-juniper sausage, accompanied by a wild smear of peach-apricot chutney and a buttery wedge of Keeley's Across the Pond cheese, enjoying the dappled shade and gazing idly at the distant boats.

Your next stop is Watkins Glen, an idyllic hamlet at the lake's southern end, but first you duck into Finger Lakes Distilling in Burdett for a digestivo. Beyond the glass-walled tasting room you can see the Willy Wonka–style works, the gurgling vats and copper stills producing a clear trickle of high-proof spirits. You toss back a shot of the soon-to-be-released wheated bourbon, which disappears in a luxurious vapor. You buy a bottle and wish you had room for more.

You arrive in Watkins Glen and check into the Harbor Hotel, which sits astride the town's busy marina and looks out over Seneca Lake. The hotel's handsome fieldstone lobby is lined with Gilded Age photographs of the town. Your balcony has a wide view over the marina, where you spot your ride for the afternoon: the schooner True Love, rocking imperially in her slip. The boat's gleaming woodwork and clean lines seem unchanged from its star turn with Grace Kelly in High Society.

After a brief rest, you stroll down to the dock to meet Lawrence Hacker, the boat's captain. Lawrence looks the part—tan and tall and squinting against the sun. The rushing wind swells the sails, and the cobalt water parts in surging waves, sending a fine spray into the air. The boat scuds northward, passing rolling vineyards, stands of forest cover, rows of lakeside cabins. By the time you reach Hector Falls, the sun has begun to descend, and the towering face of the falls is bathed in golden light. Later, as the boat makes its way back to dock, its sails snapping in the wind, you think that you could get used to this.

The animal responsible for the goat cheese at Lively RunThe animal responsible for the goat cheese at Lively Run

There's time for a sundowner before dinner, so you head for the Tavern Room at Seneca Lodge, a nearby cluster of A-frames and cabins. The bar's timber walls are hung with deer heads. You put a coin in the nickelodeon and order a mug of the house pale ale. Jack, one of the owners, regales you with snippets of local lore, at one point producing a finger, which, the story goes, once belonged to a regular. He lost it in a workshop accident, Jack says, so he had it bronzed and gave it to the bar as a gift. After this, he moves on to his favorite topic: birdwatching. “Barn swallows, they're all barn swallows," one of the regulars shouts across the bar, to loud laughter. You'd love to hear more, but your growling stomach has other ideas.

The bistro at Red Newt Cellars in Hector is serving a number of its older vintages tonight. You start with a heady 2008 Curry Creek Gewürtztraminer and a board of pickles and cheeses and meats. Your strip steak is both beautifully charred and blushingly rare. The accompanying freekeh and smoked shiitakes are grown-next-door fresh. Dessert is a silken chocolate chèvre cheesecake and a glass of aromatic, port-style Hellbender. This seems like a fitting end to the day.

The moon is high and bright as you drive back to Watkins Glen. The landscape, so green by day, is black, puddled with silver. Back at your hotel, you leave the balcony door open and drift off to the sound of the wind murmuring across the lake.

A waterfall on the Cornell CampusA waterfall on the Cornell Campus

DAY THREE | You're up with the birds today—or with the worms, because the plan is to spend the morning beefing up your outdoorsy credentials with a fly-fishing lesson. First, you grab a cup of coffee from the lobby and sip it on the hotel's outdoor patio, watching the swaying masts in the marina.

Soon, you're standing on the bank of Catharine Creek with Mark Moskal, a guide from local outfit Summit to Stream, trying unsuccessfully to tie a lure to your line. “This is a brown woolly bugger," he says, tying up a feathery fly. “This will pretty much catch fish all year." You practice your casting, successfully hooking some staghorn sumac and a low elm. “It's not a day of fly-fishing unless you snag at least one tree," Mark offers gamely. By the end of the session, you're stripping the fly-line along the running water like a pro—albeit one who fails to catch a single fish.

Next, you have another macho activity lined up at the Watkins Glen International racetrack, a few miles outside the town center, which allows drivers to test their mettle on its banked oval. Instead of Firebirds and muscle trucks, you arrive to find an orderly line of VW buses at the start line, driven by a group of Volkswagen aficionados who've come to take a tour of the course. “The hippies have landed!" shouts a wiry woman holding a clipboard, and then you're off, whizzing around the track in your rental, occasionally glimpsing the tootling Technicolor vans shuddering around a bend. You watch them dawdle over the checkered line and head outside for a different kind of drive.

Meat and cheese platter at Dano'sMeat and cheese platter at Dano's

You've decided to take a short and scenic road trip up the west side of Seneca Lake to the college town of Geneva. You stop along the way at the Windmill Farm & Craft Market, named for the full-size windmill twirling outside. Having chickened out of buying a Davy Crockett hat, you stop at a stall overseen by an ornery moustachioed man in a leather vest, from whom you purchase a lucky rabbit's foot. As you pay for the foot, you consider saying “Not so lucky for the rabbit!" but the man's expression persuades you to keep quiet.

You stop for lunch at the Red Dove Tavern, a gastropub in downtown Geneva, where you belly up to the bar and a heap of crisp fried chickpeas. The PEI oysters are shockingly good—a cool, briny jolt to your taste buds. You compliment co-owner Rune Hilt on the oysters. “I love my fryer as much as the next guy," he says with a shrug, “but you've got to just let some things be." You agree, and order another half dozen.

Back at the southern tip of Seneca, you set out on a late-afternoon hike through Watkins Glen State Park. The forest trails lead you through a kind of fairy-tale landscape, over stone bridges and behind waterfalls, snaking upward beneath glowing leaves. On the way down, you walk a narrow ridge, the less traveled route that skirts the gorge, and come across Greenwood Cemetery. You wander the grassy cliffside grounds for a while, contemplating the weatherworn 19th-century gravestones and grand mausoleums. Then the shadows lengthen and you resume your descent into town.

Fairy-tale landscapes at Watkins Glen State ParkFairy-tale landscapes at Watkins Glen State Park

From here you head for Lodi, 20 miles north of Watkins Glen, on the east side of the lake, and take a porch table at Dano's, a Viennese-style restaurant. Soon, the chef-owner (Dano, naturally) ambles by to tell you he's made some cheese from a small batch of sheep's milk he just received. “They have such small teats," he says, lamenting the paucity of milk a sheep gives. “You're lucky if you get a quarter-cup a day." He disappears into the kitchen and comes back with a bowl of Slovakian bryndzové halušky, a creamy mound of cheese-slicked spaetzle topped with caramelized onions and bacon. He also delivers a plate of sausage, unbidden, along with the observation, “I don't smoke cigarettes, so I have to smoke meat instead."

You take a long draft from your mug of local wine and a forkful of spaetzle and look out at a nearby stand of quince and apricot trees, and the glimmering lake beyond. A few waiters and diners have come outside to watch the sun go down. Its last rays have brought the shore into blazing relief—every fold and plot of land is lit bright, every hidden crevice momentarily revealed.

The teat thing is now the primary piece of sheep-related trivia in New York City–based writer Rohan Kamicheril's arsenal.


This article was written by Rohan Kamicheril from Rhapsody Magazine and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

United Cargo and logistics partners keep critical medical shipments moving

By The Hub team, July 02, 2020

By working together and strengthening partnerships during these unprecedented times, our global community has overcome challenges and created solutions to keep the global supply chain moving. As COVID-19 continues to disrupt the shipping landscape, United and our industry partners have increasingly demonstrated our commitment to the mission of delivering critical medical supplies across the world.

United Cargo has partnered with DSV Air and Sea, a leading global logistics company, to transport important pharmaceutical materials to places all over the world. One of the items most critical during the current crisis is blood plasma.

Plasma is a fragile product that requires very careful handling. Frozen blood plasma must be kept at a very low, stable temperature of negative 20 degrees Celsius or less – no easy task considering it must be transported between trucks, warehouses and airplanes, all while moving through the climates of different countries. Fortunately, along with our well-developed operational procedures and oversight, temperature-controlled shipping containers from partners like va-Q-tec can help protect these sensitive blood plasma shipments from temperature changes.

A single TWINx shipping container from va-Q-tec can accommodate over 1,750 pounds of temperature-sensitive cargo. Every week, DSV delivers 20 TWINx containers, each one filled to capacity with human blood plasma, for loading onto a Boeing 787-9 for transport. The joint effort to move thousands of pounds of blood plasma demonstrates that despite the distance, challenges in moving temperature-sensitive cargo and COVID-19 obstacles, we continue to find creative solutions with the help of our strong partnerships.

United Cargo is proud to keep the commercial air bridges open between the U.S. and the rest of the world. Since March 19, we have operated over 3,200 cargo-only flights between six U.S. hubs and over 20 cities in Asia, Australia, Europe, South America, India, the Caribbean and the Middle East.

Celebrating Juneteenth

By United Airlines, June 18, 2020

A message from UNITE, United Airlines Multicultural Business Resource Group

Fellow United team members –

Hello from the UNITE leadership team. While we communicate frequently with our 3,500 UNITE members, our platform doesn't typically extend to the entire United family, and we are grateful for the opportunity to share some of our thoughts with all of you.

Tomorrow is June 19. On this day in 1865, shortened long ago to "Juneteenth," Union soldiers arrived in Galveston, Texas, to announce that the Civil War had ended and all enslaved individuals were free. For many in the African-American community, particularly in the South, it is recognized as the official date slavery ended in the United States.

Still, despite the end of slavery, the Constitutional promise that "All men are created equal" would overlook the nation's Black citizens for decades to come. It wasn't until nearly a century later that the Civil Rights Act (1964) ended legal segregation and the Voting Rights Act (1965) protected voting rights for Black Americans. But while the nation has made progress, the killings of Ahmaud Arbery, Breonna Taylor and George Floyd have made it undeniably clear that we still have a lot of work to do to achieve racial parity and inclusion.

Two weeks ago, Scott and Brett hosted a virtual town hall and set an important example by taking a minute, as Brett said, "to lower my guard, take off my armor, and just talk to you. And talk to you straight from the heart."

Difficult conversations about race and equity are easy to avoid. But everyone needs to have these conversations – speaking honestly, listening patiently and understanding that others' experiences may be different from your own while still a valid reflection of some part of the American experience.

To support you as you consider these conversations, we wanted to share some resources from one of United's partners, The National Museum of African American History and Culture. The museum will host an all-day Virtual Juneteenth Celebration to recognize Juneteenth through presentations, stories, photographs and recipes. The museum also has a portal that United employees can access called Talking About Race, which provides tools and guidance for everyone to navigate conversations about race.

Our mission at UNITE is to foster an inclusive working environment for all of our employees. While we are hopeful and even encouraged by the widespread and diverse show of support for African Americans around the country – and at United - we encourage everyone to spend some time on Juneteenth reflecting on racial disparities that remain in our society and dedicating ourselves to the work that still must be done to fight systemic racism. By honoring how far we've come and honestly acknowledging how far we still must go, we believe United – and the incredible people who are the heart and soul of this airline - can play an important role in building a more fair and just world.

Thank you,

UNITE (United Airlines Multicultural Business Resource Group)

Leadership Team

Making every step of the travel journey safer for you

By United Airlines, May 20, 2020
United Clean Plus | Clorox

We remain passionate about connecting the world safely

United CleanPlus SM is our commitment to putting health and safety at the forefront of your journey, with the goal of delivering an industry-leading standard of cleanliness. We're teaming up with Clorox to redefine our cleaning and disinfection procedures, and over the coming months, we'll roll out Clorox products across our U.S. airports, starting in select locations, to help support a healthy and safe environment, and to provide transparency and choice throughout the travel journey.

At the airport

  • At check-in:

  • 1
    Implementing temperature checks for employees and flight attendants working at hub airports
  • 2
    Installing sneeze guards at check-in and gate podiums
  • 3
    Encouraging use of the United app for contactless travel assistance and more
  • 4
    Promoting social distancing with floor decals to help customers stand 6 feet apart
  • 5
    Rolling out touchless check-in for customers with bags
  • At the gate:

  • 6
    Disinfecting high-touch areas such as door handles, handrails, elevator buttons, telephones and computers
  • 7
    Providing hand sanitizer and
    disinfectant wipes
  • 8
    Allowing customers to self-scan boarding passes
  • 9
    Boarding fewer customers at a time and, after pre-boarding, boarding from the back of the plane to the front to promote social distancing
  • 10
    Rolling out Clorox Total 360 Electrostatic Sprayers to disinfect in the airport

On our aircraft

  • 1
    Providing individual hand sanitizer wipes for customers
  • 2
    Requiring all customers and employees to wear a face covering and providing disposable face coverings for customers who need them
  • 3
    Providing onboard items like pillows and blankets upon request
  • 4
    Disinfecting high-touch areas, like tray tables and armrests, before boarding
  • 5
    Reducing contact between flight attendants and customers during snack and beverage service
  • 6
    Ensuring aircraft cleaning standards meet or exceed CDC guidelines
  • 7
    Using electrostatic spraying to disinfect aircraft
  • 8
    Using state-of-the-art, hospital-grade, high-efficiency (HEPA) filters to circulate air and remove 99.97% of airborne particles
    • The cabin recirculated air is exchanged every 2-3 minutes

Cleveland Clinic We're working closely with the experts at Cleveland Clinic to advise us on enhancing our cleaning and disinfection protocols for the safety of our employees and customers. Visit Cleveland Clinic's website to learn more about COVID-19.

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