David K. Leff, Essayist, Poet, Lecturer

The River's Pulse: Fifty-Two Haiku Weeks Along the Farmington (part 9: November)

November
warm water gives heat
to the hungry freezing air—
ghost river of mist

water slides over
an aging granite block dam—
turbines rusted still

fickle wind wrinkles
reflections dimpling waves—
writing on water

angled sunlight pours
through bare skeletal branches—
prismatic sparkles

A couple blocks from my home, the Farmington River is the largest tributary of the Connecticut.  From Tinker's Damn, Homebound Publications, 2013,http://homeboundpublications.com/store/books/tinkers-damn/

Abandoned Chimney Mysteries

On a rise in the middle of the woods north of Hartford Reservoir No. 6 in Simsbury, Connecticut I recently came upon a fieldstone chimney.  Splotched with lichen and leaning Pisa-like, the fireplace had not seen flames in   many years.  A few leaf-obscured concrete footings nearby marked the outline of a tiny structure.  The  chimney seemed an epitaph for a small cottage or camp.

Abandoned stone chimneys far from any signs of human habitation are startling in this thickly settled state, but not particularly rare.  I find them in deep forest, on high ridgelines and in meadows.  Singular and standing alone like the landscape’s own exclamation points, they mark the site of buildings that have long ago disappeared.

Maple Radio

Experience the magic and mystery of maple sugaring in this November 5, 2015 interview with Stephan Allison, host of River Valley Rhythms on WESU, 88.1 FM in Middletown Connecticut.  https://archive.org/details/RiverValleyRhythms11-06-2015  Based on my new book, Maple Sugaring: Keeping it Real in New England, this conversation will surprise those who who haven't been to a sugarhouse recently as well as those who think syrup is just for waffles and pancakes.

 

What is Being Said About the Book

Maple Sugaring gives readers an intimate look at the art and science of America’s favorite sweet. These stories, told by real-life sugarmakers, reveal how this ancient industry has persisted into the twenty-first century. Thanks to the newest technology, and patience, New England sugarmakers are still keeping it real. A former maple sugarmaker and board member of the Connecticut Maple Syrup Producer’s Association, David Leff takes us on a journey into the very heart of New England’s character. Along the way he talks with the sugar gurus, who share their expertise, insights, and anecdotes about their experiences in the business. What makes maple sugaring such a beloved tradition? Is it marketing savvy, family tradition, or something deeper—and harder to tap? This book is for anyone with a sweet tooth who is curious about the science behind the sweetness, or who simply enjoys a good story. Maple Sugaring is full of wisdom, quirky characters, and recipes.

For more information and to buy this book go to http://www.upne.com/0819575692.html