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A full table at House of Books’ Salon at Swyft in Kent.
D.H. Callahan
The series is based on the 19th-century tradition of the artistic and academic salons, which were seen as cultural hubs for the upper echelons of society. There, writers, artists, dancers, musicians and actors would gather in intimate settings, often the parlors of the wealthy and aristocratic patrons. While House of Books isn’t exactly equipped for such an event, the restaurant it is affiliated with, Swyft, certainly is. Known throughout the region as being one of the most consistently delicious and innovative restaurants, Swyft shares a common owner with House of Books, making for some seamless collaborations.
The menu for cocktails and family-style dinner at Swyft.D.H. Callahan
After pausing for a few years, Rybeck believed the time was right to revive the series, so he invited Hannah Lillith Assadi, author of the new novel “Paradiso 17,” for the first Salon of the season. The novel is based on the story of her late father’s life, beginning with his family’s expulsion after the Nakba of 1948.
Israeli-Palestinian relations are a particularly sensitive subject these days, often leading to passionate arguments between opposing sides. But the well-read literature enthusiasts at the salon weren’t interested in the politics of the book so much as they were the art of it. Over a family-style dinner of fresh salads, pizza and specialty cocktails, the conversation was surprisingly civil and curious. The group discussed structure and narrative, sense of place and the feeling of transience.
The whole evening was a wonderfully refreshing departure from the vitriolic divisiveness of today’s online discourse. While the anonymity of the internet can frequently lead to heated rhetoric, the act of sitting down with like-minded individuals to share food, and talk with each other seems to do the exact opposite. It’s at once calming, intellectually satisfying and culinarily enriching.
The next Salon on Aug. 27 will feature Natasha Stagg, author of the new novel “Grand Rapids,” and painter Sam McKinniss, whose art is featured on the book’s cover.
Oskar Espina Ruiz and the Erinys Quartet
D.H. Callahan
But Music Mountain doesn’t rest on its historical laurels. While it honors its past, carefully noting in its programs when prominent classical pieces have been previously performed, it also takes pride in its premieres. Most recently, Artistic Director Oskar Espina Ruiz was involved in such a premiere.
Gordon Hall on the Music Mountain campus.D.H. Callahan
On Sunday, Aug. 2, Alfonso Fuentes, a Puerto Rican composer, improvisation pianist, poet and educator, joined Ruiz and the Erinys Quartet, which won first prize at the 2025 Trondheim International Chamber Music Competition in Norway, for the premiere of his Clarinet Quintet. The performance was one of three clarinet premieres happening throughout August; the other two were composed by Seth Grosshandler on Aug. 16, with the Ulysses Quartet, and by Javier Montiel on Aug. 30, with Cassatt Quartet.
Of course, it wouldn’t be Music Mountain without some classics, so Ruiz will join the quartets for additional pieces by Mozart, Weber and other legendary composers.
But classics aren’t always classical. Jacques Gordon’s son, Nicholas Gordon took over as artistic director in 1974, and during his tenure introduced the Twilight Jazz Concerts on Saturday nights. These performances allow the audience to let their hair down, and revel in the unpredictability of the genre.
The Verona Quartet in Gordon Hall in July.D.H. Callahan
Jazz has developed in remarkable ways since Music Mountain’s founding, and many of its subgenres take their place on the stage of Gordon Hall. This year has seen straight-ahead jazz pianist Helen Sung, vocalist Nicole Zuraitis, swinging big bands like Bob Parker’s Jive by Five and Music Mountain’s 20-piece house band. Still to come are Grammy Award winners Bill Charlap with his trio, andZaccai Curtis and his Afro-Cuban quartet.
This season also features a couple wild cards that fall outside of the jazz and classical circles. The New York Gilbert & Sullivan Players brought the silliest operas of the 19th century to Gordon Hall on Aug. 8, and on Aug. 22, pianist Donald Sosin and singer/percussionist Joanna Seaton will accompany Buster Keaton’s silent film “The General” with a live score, breathing new life into an old cinematic classic.
With all this, and many more Sunday afternoon classical performances running through Sept. 13, there’s still time to catch some incredible magic on the Mountain.
For a full listing of performances and tickets, visit musicmountain.org
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Baby goats greet visitors coming to Clover Meadows Farm in Falls Village where owner Stephanie Baldwin raises the animals and makes cheese.
Ruth Epstein
Baldwin and her husband, Lee, both have degrees in agricultural-related fields. She is from Goshen and he from Salisbury, and for a long time after they were married, they lived in Canaan on a small patch of land. Farming was always in their sights, and when an 8-acre former horse farm came on the market, they decided to take the plunge and buy it. But when someone else beat them to the purchase, they decided it wasn’t to be.
Then serendipity stepped in and the property was once again up for sale. In 2018, they were successful in their bid.
Baldwin described the arduous process of clearing the land and installing fences. They had a few pet goats and added a horse and mini donkey to their menagerie.
She had held a variety of positions over the years, even going back to get a nursing degree, but last September Baldwin finally declared, “I’m going to do it,” and began preparing to become a goat farmer and produce cheese.
Baldwin had worked at a cheese-making goat farm in Monterey, Mass. before creating her own facility. After doing extensive research, she converted a storage space in the old horse barn into the necessary rooms.
Baldwin’s operations begin with eight milking goats housed in a pen near the barn. Inside, three processing rooms follow the milk through each stage of production. First is the milking parlor, followed by an adjacent room where the milk is stored in a large tank for pasteurization, and third is the cheese-making room, where the milk is churned in another tank on its way to becoming cheese. Baldwin said much of the equipment is similar to what is found in a dairy barn, just on a smaller scale.
The rooms and all of the equipment are sparkling clean and follow Department of Agriculture regulations. The operation is inspected on a regular basis.
Baldwin said that goats are seasonal breeders. They have babies from March to May, and milking starts after they give birth and generally ends about December.
She milks her eight goats twice a day, garnering 10 gallons, which will make 10 pounds of chevre, a fresh, rather than aged cheese.
Stephanie Baldwin stands in the cheese-making room at her Clover Meadows Farm in Falls Village.Ruth Epstein
The temperature in the milk-holding tank is kept between 33 and 40 degrees.
“The key to good cheese is clean, cold milk,” she said.
The liquid is then brought up to 145 degrees for at least 30 minutes and then rapidly reduced to 80 degrees. Cheese culture is added for good flavor and rennet to allow for coagulation.
Then it sits overnight at 70 to 80 degrees to develop acidity. Next, the curds are separated from the whey.
The following day, the mixture is placed in cheesecloth and hung to drain for 18 hours. The curds become the cheese. Not wanting to waste anything, Baldwin feeds the whey back to the goats.
On the third day, the cheesecloth is removed, and the cheese is ready for packing.
Then comes the clean-up, which can take a long time. “I’m a glorified dishwasher,” she said, with a laugh.
Her cheese flavors include plain, salted, two savory varieties – lemon and thyme and garlic with chives – and one sweet variety, honey lavender.
Baldwin then turns to the next aspect of the operation: delivering the cheese to various restaurants and retailers, including 109 Cheese Shop in Kent, Ridgway Farm in Cornwall and the Warren General Store. She also sells her product at farmers’ markets throughout the area.
Goats have a special appeal to Baldwin. She talks about them having an individual personality and has names for them all.
Her schedule is rigorous. Once the milking season ends in December, she can lessen her heavy schedule for a few months before it all starts over again.
For more information visit clovermeadowsct.com.
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