Business

A bit of confirmation of rumors that Sam Pontillo is working on a deal to reopen the legendary pizzeria on East Main Street came out of the Genesee County Economic Development Center today.

Pontillo's potential landlord, BP Properties out of Rochester, was granted a $6,875 property-tax exemption by the GCEDC.

GCEDC officials said BP Properties and Sam Pontillo are trying to secure refinancing on $500,000 in debt left over from the previous operation.

(via WBTA)

Previously:

• Could uncovered Pontillo's neon be a sign of what's to come?
• Could Pontillo's in Batavia soon be a Pontillo's again?

As factory jobs have moved overseas, Western New Yorkers are making less and less money, according to a recent study from the University of Buffalo.

From 2004 to 2008, low-paying jobs -- those paying less than $30,000 per year -- increased 17 percent, while mid-wage jobs ($30,000 to $70,000) decreased 10 percent.

From the press release:

"These findings portray a new economic reality for Western New York that's in stark contrast to decades past, when the region paid some of the highest wages in the country," said Kathryn A. Foster, economics institute director. "It raises a host of questions about how to build and sustain economic security for Western New Yorkers."

During this same period, good-paying jobs -- above $70,000 -- have increased 6 percent. Those jobs comprise about 8 percent of the workforce, and the other two sectors are split evenly at 46 percent.

The federal poverty line for a single person is $10,830. For two people living together, it's $14,570. According to the report, Penn State’s Living Wage Calculator (meeting basic expenses), a single person should earn $18,300 in Buffalo. A single parent with a 5-year-old child needs $36,000 annually to meet basic needs.

A full-time, minimum wage job pays $15,000 annually. The median income in WNY is $31,080.

In 2008 dollars, a typical factory job from the 1970s might pay $60,000.

The report uses a fictional three-generation family to illustrate how the loss of good-paying factory work has forced both parents in a family of four to work and that family has less to fall back on.

But WNY is not alone. Low-paying service-sector jobs have been growing at about the same rate across the country, according to the report, though those jobs comprise just 43 percent of the work force.

As factories have closed, fewer and fewer workers enjoyed the benefits of organized labor:

"As both cause and reflection of the changing economy and wage structures, the percentage of workers represented by labor unions dropped steadily since the 1950s, from a national high of 35 percent to a current level of 12 percent. Unionization levels in the Buffalo Niagara region have mirrored national trends, particularly as manufacturing jobs have fallen. Yet the region’s unionization levels are consistently above national averages. Metro Buffalo’s 17-percent unionization rate in 2009 for private-sector workers was more than two times the 7-percent private-sector unionization rate for the nation."

Clearly, although the report concentrates on Buffalo as "Western New York," these issues do appear to be regionwide.

Full report available for download (pdf).

It was hard -- even 43 years later -- for Mary Sardou to retell the story of her husband's passing and what it meant for 13-year-old Tom.

"When my husband passed, we sat in the funeral home for three days," Mary says, and then stops, pushing back tears. "I'm sorry," she says.

"You started the story, ma. You've got to finish it," says Tom, now 56, as we sit in the dining room of the Rose Garden Bowl/Viking Valhalla Restaurant in Bergen, talking over a plate of wings about the history of Genesee County's 2009 Business of the Year.

Doc and Mary Sardou bought the Rose Garden Restaurant -- 30 years in business at the time -- in 1954, added a bowling alley three years later and renamed it Viking Valhalla in 1966. They had some rough times as young entrepreneurs, working hard, trying to raise two sons, and dealing with the region's changing business climate. But it was the death of Tom's father that may have been the biggest challenge for the family to overcome.

"Everybody," says Mary, trying to start again, "everybody who walked up to us said to him ... 'now you’re the man of the house. You’re the man.' I’m sure that just stuck in his mind. It stuck in mine. I think he felt very obligated to stay with me."

"Did that have an impact on you?"

"Absolutely," says Tom. "That was drilled into me. When I went into high school I knew what my course in life would be. It was going to be running a business."

Tom Sardou did what many teenage boys did -- he went to school, made the wresting team and even dreamed of being a cop. But after graduation, he didn't enter the University of Buffalo or RIT or even GCC. Sardou started a different education program: "the college of hard knocks," as he puts it.

First, Sardou took a job at Gates Bowl as a night manager so he could learn the bowling business. The next year, at age 19, Tom started running, with his mother, the restaurant and bowling lanes.

And he's been at it, seven days a week, ever since.

"I do enjoy it," Tom says. "There’s times when I would like a little more time off than I get. There’s times when I wake up in the morning and say, 'geez, I’d like to call in sick today.'"

Hard work and innovation to adjust to an ever-changing business climate pretty much define Viking Valhalla and the Sardous.

At 82, Mary Sardou still comes to the restaurant every day to take care of the books and look over the operation. Tom took a special interest in the bowling business, even serving for years as president of the area's bowling operators association, and manages the restaurant along with his wife, Chris -- who met Tom, where else, at the Viking Valhalla.

When Mary, Tom and Chris attend the chamber's award ceremony Saturday evening, it will be the first time ever that at least one of them was not at Viking Vahalla on a weekend night.

That's quite a bit of dedication for a restaurant Mary wasn't sure she even wanted her husband to buy when they first saw it. She didn't even want to go inside after they drove from their home in Fairport to look at it. "We came all this way," Doc said. "We might as well take a look."

Her first day of work at the restaurant began minutes later, when she saw the owner's wife needed help with the dishes.

At first, the couple paid weekly rent on the restaurant. Doc cooked and Mary tended bar, pregnant with their son, George.

Doc happened to meet one of the county's richest men at the time, Oakfield's G. Sherwin Haxton. Haxton came into the bar one day to meet Mary. He decided the Sardous seemed like decent, hard-working people. He decided to help them out. Mary calls Haxton, "our angel."

“He liked us," Mary said. "He went to bat for us. He went to the Columbia Bank in Rochester and he talked to the owner of the bank and told him to give us the loan, and he did.”

The loan helped them expand.

Winters for a restaurant along Buffalo Road in Bergen were dead. In the late '50s, there were no snowmobilers riding up to your front door looking for a brew and a burger, and with Batavia Downs closed for the season, there was very little Rochester-to-Batavia traffic. The Sardous had to figure out a way to bring in business during the cold, snowy months.

The bowling alley seemed like the right idea.

That worked for a while, but after the Thruway opened, more and more traffic bypassed Bergen. While a lot of family businesses in New York shut down as a result of the Thruway opening, the Sardous were determined to hang on. They worked harder, started hosting more parties and found ways to make ends meet.

While other business owners might have given up, Tom Sardou said, "We've never been of that mindset."

To keep the bowling business going, the Sardous have added leagues to fit into any bowler's schedule, from monthly leagues and morning leagues for mothers to a "wine and cheese league" Chris created to attract people who like to try new, fine wines.

But bowling slows down in the summer when people are more interested in outdoor activities, so Tom added sand volleyball courts in 1993.

The constant tinkering and finding new ways to keep the business going are just part of the family tradition.

"After my husband died, people said, ‘she won’t last six months,’" Mary recalls. "They were thinking I would give up or fall on my face. I’m not sure which. But I was determined to make it.

"This is my whole life."

A welcome sight on a long stretch of Route 5, at 857 Main Road in Corfu, is Kutter's Cheese Factory Store. Epicures, bus loads of tourists, wine lovers, cheese tasters and other customers make regular stops at the retail shop because they like what it offers.

The variety is impressive. Blocks of Swiss cheese, wheels of jack cheese, spreads, curds, cheesecakes, specialty cheeses like Stilton with lemon or double-cream Spanish cheddar, crackers, cranberry horseradish sauce, New York maple syrup, eggs, fresh local apples, hot mustard, bologna and more.

The success of Kutter's Cheese Factory Store and its positive impact on local agriculture are why it is being honored Saturday by the Genesee County Chamber of Commerce as Agricultural Business of the Year for 2009.

It is also a "satellite winery" of Hunt Country Wines and carries its New York wines exclusively. Wine sales at stores offering local farm and dairy products are allowed under New York Department of Agriculture and Markets law. In fact, at one time, dairymen grew grapes for vintners to augment their income.

Even so, the retail pairing isn't commonplace, according to 77-year-old Tony Kutter, son of the late founder, Leo.

"I've always been adament about promoting wine and cheese," Kutter said. "We also supply a lot of wineries with cheese for wine tasting."

In fact, the business ships worldwide, from California to Taiwan.

The small Corfu store property is leased from the adjacent Yancey's Fancy cheese producers as well as the equipment to make its own cheese. Kutter's produces fine cheddars and other cheese varieties, plus it sells products made by others, including some imports, like Port Salut from France.

Kutter lives just two houses away from the store, but is retired from the business. So is his 80-year-old brother, Richard, who lives in the area but spends winters in Florida.

Yet Tony remains active in the industry. He's on the board of directors of the New York State Cheesemaker Association and usually attends the Cheesemakers Convention. He's proud to note that the association pays half the salary of a professor at Cornell University to fund ag research.

Kutter says he's happy to work with the chamber of commerce to promote agritourism and he's honored to receive the chamber award. It recognizes a business that is now 63 years old.

In a way, it started in Bavaria, before the Great War. Leo (1893-1962) was born there and as a young man, his chosen vocation was cheese making. He was especially good at crafting the pungent Limburger variety.

Then World War I came and he served Germany. Two days prior to his being discharged, he was captured by the French and became a prisoner of war. But once the "War to End All Wars" was over, he returned to his roots. As the German economy faltered, inflation ran amouk and panic began setting in. He left for Buffalo, USA, thanks to the sponsorship of his sister. That was 1923-24.

Buffalo before the Great Depression was a boomtown, boasting large steel plants, flour mills and plenty of railroads lines to further commerce. He went to Wyoming County to find work in the dairy industry. Although the Great Depression created a shortage of milk, according to Tony, WWII created a shortage of sons to milk the cows.

Some historians claim there were more than 20 cheese factories in Western New York at the time. Leo told dairymen to bring him their milk, or let him milk their cows and otherwise make himself useful. What he really wanted, was to start his own cheese-making business.

He did so in Cowlesville in 1947, purposely on a main route with great access and visability. Tony and Richard learned young how to scrub vats and clean up equipment and the grounds after school.

After Leo's death, then-29-year-old Tony, a Korean War veteran, and his brother took over the business. It was hard, familiar work.

Early last year, they approached Brian Bailey and his wife, Heather, about buying the retail store. Brian had been a business partner of the Kutter brothers since 1995.

In November, they sealed the deal and along with Christine Adamczak, formed BHC Cheese, Inc. The trio constitutes the board of directors, with Heather as president, Brian as vice president of operations, and Adamczak as vice president of sales and marketing.

"It's an honor to be recognized, to be part of a business that is being carried on successfully after 63 years," Heather Bailey said.

Tony Kutter takes pride in creating a mighty "stinky" Limburger, the first cheese he learned to make, and claims more and more people are rediscovering it. Now with Kutter's Cheese Factory Store in award-winning hands, he's probably planning his 32nd trip to Russia.

There's a strong possiblity he'll be tempted to promote Limburger and vodka. The bold pairing does seems fitting. "Na zda-ro-vye!"

Covered by a giant tarp because business signs cannot appear on the outside of buildings that are for sale, according to city code, the neon-lit Pontillo's Pizzeria sign once again hangs proudly from the building at 500 E. Main St., Batavia.

Could it be a sign that Sam Pontillo is getting close to reopening the legendary restaurant? We still haven't heard from Sam or building owner Thomas Masachi about what's going on there, but crews continue to work inside the building.

O'Lacy's Irish Pub on School Street in Batavia celebrated its "Perfect Pour" award from Guinness this evening. Guinness representatives were on hand to add to the merriment, which include a free draught for Guinness fans as well as door prizes. The place was packed, even with the slightly bad weather.

More pictures after the jump:

Even though the property has been listed for sale, ownership of the Batavia Elks Lodge building is apparently in dispute.

The Benevolent and Protective Order of Elks listed the property at 213 E. Main St., Batavia, with Charles Mancuso and Son, according to agent Mike Sisson.

The deed, however, lists "Batavia Lodge #950, Benevolent and Protective Order of Elks of Batavia" as the owner. It is dated Nov. 16, 1918, according to County Clerk Don Read. The property was conveyed by Louis and Sarah Waird to the local Elks for $6,000.

Former Lodge #950 Exalted Ruler Paul Weiss left a comment on The Batavian disputing the Grand Lodge's claim to ownership.

"The Elks Lodge building is not owned by the Grand Lodge. It is owned by a local Batavia Elks corporation," Weiss wrote.

Lodge Exalted Ruler Timothy Garlock agreed that the ownership is in dispute, but he's still hoping the disagreement that led to the Grand Lodge revoking the local charter on Feb. 12 can be resolved.

The charter was apparently pulled purely for administrative reasons.

"If the Grand Lodge wants to pull our charter and make us go away, that's their call," Garlock said. "If they want to give us another crack at the bat, well, we've got some members working on that."

Kenneth Perry, one of the trustees appointed by the Grand Lodge, and who has previously commented on this matter, could not be reached.

UPDATE: News of an other New York lodge being closed, this time in Norwich.

According to an executive order issued by the Benevolent and Protective Order of the Elks Grand Lodge, Elk’s Lodge #1222 has failed to make reports required by the laws of the order, and has not complied with the auditing and accounting manual.

Sound familiar.  And there's this:

Officers and members of the Norwich lodge, however, strongly disagree with the decision, and have called upon the higher courts of the order for an opportunity to refute the executive ruling.

“This has been a problem for nearly a decade,” said local Exalted Ruler Jeff Cola. “We’re now in the process of appealing the Grand Lodge’s decision, and we believe it was based on past issues.”

What's up with Pontillo's? I get asked that question nearly every day. We've all seen the work crews there.

What a couple other people have seen is Sam Pontillo at the 500 E. Main St., Batavia, location.

Over the past two weeks I've called Sam Pontillo several times. I've left a few messages. I have not heard back from him.

I've also called the property owner, Thomas Masaschi, and left messages. No return call.

Admittedly, third hand, I've heard that another restaurant owner tried to buy the old Pontillo's sign and was told it wasn't for sale -- that there were plans for it.

So at this point, we only have rumors and speculation, but for all the people who keep asking me what's going on, that's the only answer I can give at this point.

The Farmworker Fair Labor Practices Act, also known in these parts as the "farm death bill," will be the subject of a public hearing March 1 by the State Senate Agriculture Committee.

Sen. Darrel Aubertine (D-48) chairs the ag committee and requested the hearing after the bill, S-2247-B, passed the Senate's labor committee.

Aubertine told the Syracuse Post-Standard:

“This hearing will enable us for the first time as a committee to listen to the concerns of both the advocates for this bill and the farmers who will bear the responsibility of adhering to its new regulations,” said committee Chair Sen. Darrel Aubertine.

“We need to better assess the impact of this bill and be sure that we have the facts regarding how this bill will affect our economy, our farm workers and our family farms. We’ve lost more than a farm a day in New York State over the past 30 years and there’s no question that we cannot afford to lose another industry, especially agriculture, which is a cornerstone of our economy,” he said.

Opponents of the bill say it will devastate New York's 35,000 family farms, driving up costs and causing many farm workers to earn less.

The bill could also increase the costs of farm goods for consumers.

In an e-mail, Aubertine invited interested parties to submit testimony on the bill, which he said subjects farmers to new, complex mandates presenting a yet-undetermined impact on New York's food supply.

About the hearing, Aubertine wrote:

The Agriculture Committee will be hearing testimony on the proposed Farmworker Fair Labor Practices Act on March 1st in Hearing Room A of the Legislative Office Building. While there is limited availability to provide oral testimony, I encourage you to share written testimony with the committee. If you would like to provide testimony on this topic, please contact Sarah Blood, Senate Agriculture Committee Director, at 518-455-2761 or blood@senate.ny.us by February 26. Please also provide a copy of your testimony to the committee no later than February 26. The Hearing will be streamed live via the the Senate Website starting at 9:00 AM.   

According to Wikipedia, Aubertine is a dairy farmer. He represents a primarily Republican, agriculture district. He is the only working farmer currently in the Senate.

Batavia Downs is not closing.

That's the message this morning from Western OTB Board Member Dick Siebert, who was part of a committee that met with State Lottery officials in Schenectady yesterday.

"We want our friends in the community and our employees to know that they're not going to be out of jobs," Seibert said. "Batavia Downs is not closing and that never really was the plan according to them (Lottery officials)."

The OTB told Lottery officials that they will begin immediately the process of hiring a consultant to help Batavia Downs come into compliance with Lottery regulations. The consultant will be hired in cooperation with the Lottery.

There have been no allegations of any misuse of funds, missing funds or serious wrongdoing. The Lottery issued a letter Feb. 3 raising concerns about procedural and administrative practices at the Downs and threatened to pull its video lottery terminals by March 1 if the Downs did not take steps to correct the reported deficiencies.

Siebert said he believes Lottery officials are now satisfied that the OTB board has a plan and is on the right track to address the state's concerns. The March 1 deadline has been lifted, he said.

"I'm sure as long as we show we're working diligently to do what the Lottery wants us to do, I'm sure the Lottery will be flexible (on the deadline)," Siebert said.

The consultant -- which must be approved by the Lottery -- will help the Downs comply with Lottery requirements and ensure it remains open.

 In times of a tough economy, there is only one way to find a guaranteed job; you have to create it and that’s just what current Genesee Community College student and the college's CEO Club President, 20 year old Tim Walton did.

During the summer of 2007, Tim was going into his senior year at Batavia High School and had a busy schedule ahead since he was the captain of the Batavia Ice Devils varsity hockey team and school mayor. This left a lot of responsibility but not a lot of time to hold a job.

After a childhood where Walton had owned a lemonade stand at age 8, on Meadowbrook Golf Course, managed the ice rink sound booth since age 12, and owned a web based business at age 16, Walton always had the mindset to be his own boss. “I knew that when I got older, I wanted to sell things, own my own business, and be creative with it at the same time”. That was when Walton, who has always been artistic, decided to explore graphic design and jobs that go along with that. “I thought to myself; I like designing things, why not design stuff to put onto shirts and mugs?”  He then contacted a local print company to print clothing and other companies to print the promotional (pens, mugs, etc) wholesalers that would print the products for him, and allow him to resell them to his customer at the retail value. This is when Walton, officially launched his home based, yet professional, TopLine Shirt Company.

While selling products for the wholesalers, Walton, who was self taught in the graphic design field, secured a contract job as the graphic artist for one of the local screen printing shops, which gave him the edge in learning the industry and a steady cash flow. Being dedicated to what he was doing, Walton wanted to expand what he did, and not rely on others to print his orders. After not taking a personal pay check for the months during the start of his business, Walton saved all the money and purchased one of the only digital printers in Western New York, which allows for full color prints on clothing. “Digital printing basically dyes the image into the fabric. It’s especially beneficial for low-minimum orders, lots of colors and photos”. This was a niche that gained Walton a large advantage over the other screen printing and print shops. “It replaced the old method of applying heat sealed photos that eventually just crackle off”, he said. “For me it was something I could be proud of. I made my mark on the local industry and it was showing that I could do whatever I put my mind to”. 

For Walton, this was the niche that he needed. Within six months, Walton had picked up so much business that he was finding he needed to stay up all night at times, printing to fulfill his orders. Six months later, Walton had saved to expand once again and bought his own screen printing equipment. “When I got my screen printing equipment, I finally felt as though I was a complete shop”. Walton’s screen printing equipment allows him to print up to 300 shirts per hour, as well as other materials such as jackets, sweatshirts, bags and much more. “If you come to me to get something printed, I can either print it myself or I have a wholesaler to do it”. This one-stop shop mentally along with Walton’s marketing/business background have allowed him to quickly make an impact on the local market, while securing customers from Pennsylvania and Ohio and as far as Florida, Texas, California and even Canada.

 “I started by selling items other people printed, now I am the one doing the printing for people that want to sell what I do. It’s really exciting to know that all my hard work is finally beginning to payoff."

Walton currently does not have a store front, which has been beneficial, although he states that is currently in the works, and operates out of his house as well as a warehouse shop that his friend’s family allows him to use. “Keeping my fixed costs low allows me to bring high quality products to my customers at a lower price.” To place orders or for more information, you can contact him on his business cell phone at (585) 813-4374, email twalton@mytopline.com or through his website at www.mytopline.com.

A couple of years ago the wine distributor for D&R Depot Restaurant in Le Roy convinced Sean Valdes that he should drop his dream of serving only New York-produced wines.

New York wines are too seasonal, he said. They would be too hard to keep in stock.The wine list would always be changing.

Then about six months ago, another distributor, one based in Batavia, came by and Valdes mentioned his desire to stock only New York wines. This distributor listened and agreed to work with Valdes on coming up a suitable wine list.

"We figured out that we could do year-around reds and year-around whites from New York," Valdes said. "New York wines are seasonal, so we choose larger vineyards and different choices that we could get all year around, but ones that wouldn't be so different -- not the peaches and the apricots -- not my crowd. Pretty much the standards."

And as of Wednesday, D&R Depot is the only restaurant, according to Valdes, outside of the Finger Lakes or Albany, to serve only New York wines.

"Champagne only comes from a certain region of France, otherwise it's sparkling wine, so even our sparking wine is from New York State. It's Goose Watch," Valdes said.

So why go to an all New York wine list? Valdes' answer:

"First, New York has some great wines. We focus on Finger Lakes, but there's a winery in this area. Long Island has a lot of wineries. There's even some in the Adirondacks. I think it's a neat thing. It's a niche market. It's always good to be local and it's what we strive for anyway, so this is a neat thing to fit in with that. And they're different. Even the riesling that you get from New York has a little bit different flavor than you would get from California or France or Australia. It's something different to offer our customers and it's been a big hit so far."

Some of the wines on the list include Fox Run Chardonnay from Penn Yan, Glenora Riesling from Dundee, Thirsty Owl Diamond from Ovid, Brotherhood Pinot Noir from Washingtonville, Heron Hill Game Bird Red from Hammondsport and Knapp Superstition from Romulus.

Pictured above with a selection of their wines are Valdes and Nancy Nickerson.

Hunting. Somebody wanted to know today how the proposed STAMP project in Alabama will impact hunting in the area.

Lonra Klotzbach raised the question and noted, "I'm not sure that in most communities' experience that hunting and the impact of such development makes would be as big as a concern as it is in this area."

"That's a good suggestion," said Roger Person, the consultant heading up the environmental review process for the project. "We are doing a threatened and endangered species assessment, but that's not what you're suggesting, so why don't we add that to our scoping document to consider the impacts on hunting grounds."

Earlier, Klotzbach started a discussion about how today's informational meeting -- and one like it on Thursday -- is not required by the environmental review process.

The purpose of today's meeting, as Person noted, was to better define the scope of what the environmental review will cover, and the hunting question illustrated how such an informational meeting can help the consultants better understand unique local issues.

Legally, the only time public input is required is during a public hearing after the draft environmental impact report is written.

For the STAMP project, the Genesee County Economic Development Center is holding four meetings during the review process -- the one today, one this past Thursday and two while the environmental report is being drafted.

Besides hunting, today's meeting uncovered concerns about storm drainage, the impact on the volunteer fire department, traffic and agriculture, as well as what additional impact further housing development might have.

"I think it's exactly what we expect," said Chad Zambito, spokesman for GCEDC. "Take the first meetings we had here and add these, and I think we've seen an evolution of understanding and a growing trust between residents here, and this is what we want -- we want good, honest, open dialogue."

About 30 people attended today's meeting, and Zambito said about 80 people were at Thursday's meeting.

Genesee County residents who wish provide comments to the environmental review process can write to the WNY STAMP Project c/o GCEDC, One Mill St., Batavia, NY 14020. Comments must be received by March 5.

Previously:

• Three major projects in the pipeline show promise of bringing industry back home
• Keep Alabama rural is local farmer's plea

Any bloke can pour a beer, but getting the perfect head on a Guinness -- that's an art.

It turns out that nobody in New York, or the entire Eastern United States for that matter, pours a better Guinness than the staff at O'Lacy's Irish Pub on School Street in Batavia.

The O'Lacy's pour is so good, in fact, that it placed number three in the nation in a contest sponsored by the Ireland-based Diageo Company, makers of Guinness.

The winners were selected based on the text-message votes of patrons of bars that serve Guinness.

O'Lacy's, opened in 1997 and is owned by Kent Ewell & Nancy Bachulak. It beat out 2,100 other contestants for the "best pour" honor.

If you want to put your best face forward, so to speak, consider getting a SilkPeel treatment at Lamb Family Medicine.

It takes 30 minutes, costs 50 bucks and works a small wonder on your skin. Lamb Family Medicine, at 7 Evans St., is also an aesthetic center and the only provider of SilkPeel in Batavia.

The procedure is remarkably clever, easy and worth every penny. I had it done last week and I hope to do it again.

"It's a very popular treatment," said Dr. Anna Lamb, who's had it available for about two years now.

Basically, SilkPeel simultaneously provides micro-dermabrasion, suction and a skin-specific treatment solution. It treats all skin types and common conditions -- dry, aging skin, fine lines, roughness, acne, oily skin, redness, sun damage and dark spots.

Harbor no qualms, there's little mystery to it.

A somewhat noisy little machine is outfitted with two containers -- one for a topical solution and another for residue. The machine has a thin, black tube with a clear chamber attached to the end of it. Inside is a small "sanding disk," made up of medical-grade diamonds, which can promptly be changed to accommodate individual needs and preferences. When in use, the disk spins, the solution flows and suction occurs all at the same time. It's known as "wet dermabrasion."

There are three topical solutions to choose from. One for hydrating, one for clarifying and another for brightening skin tone.

The technician applies the device in smooth even strokes to your skin, starting with your forehead and avoiding the eyes. She makes "three passes" over your skin. That's it, you're done.

Of course, the equipment is thoroughly sterilized afterward.

You must sign a statement beforehand acknowledging that there may be redness and some discomfort during and following SilkPeel. And there is, but it's minor and the redness goes away quickly.

I have fair, sensitive skin. The first disk selected felt a bit strong. It was replaced with a milder one and the suction, which is adjustable, was turned down. It is not pleasant, but nor is it painful. Like getting braces or having Botox injections, the results make it worthwhile.

Within a half hour of leaving the office, my skin was no longer red. It felt smooth and soft. My complexion is clearer.

People typically get a SilkPeel every four to six weeks, but that varies. Acne patients, for example, are advised to come in weekly until their skin improves, then go in monthly for maintenance. The wet-exfoliation process is very helpful, and medically warranted, for this skin condition, Dr. Lamb said.

Lamb Family Medicine also offers Botox, skin lightening, mineral makeup with suncreen, anti-aging products like the wrinkle filler Radiesse, and Neova. Neova makes a full skin-care line, including a copper-peptide-infused moisturizer, cleansers, toners, sunscreens and masks.

"We have a lot of fun here," says Dr. Lamb.

Let's face it, when you look better, you really do have more fun.

Call to make an appointment or for more information (585) 343-1250. Visit the website at www.doctorlamb.com

In response to reports that the State Lottery is threatening to remove Batavia Downs video lottery terminals,  Joseph Gallo, chairman of the Western Regional Off-Track Betting Corporation, has issued the following statement:

Western Regional Off-Track Betting pledges to work with the New York State Lottery over concerns regarding the performance of Batavia Downs Casino. As part of our formal response, a special meeting of the Western Regional OTB Board of Directors has been called for Thursday, February 11, 2010. The meeting is scheduled to begin at 11 o'clock AM inside conference facilities located at Batavia Downs Casino. At that time, the Board will discuss elements of a comprehensive management improvement plan being requested by State regulators.

A Rochester-based real estate developer has acquired the old Pontillo's building at 500 E. Main St., Batavia.

Thomas Masachi said today that he isn't ready yet -- perhaps next week -- to discuss the plans he and his partners have for the location. 

Masachi, who is in the RIT Hall of Fame for his success in hockey and lacrosse, would not discuss the price he paid for the location, and that information has not yet become publicly available.

One of Western New York's most legendary pizzerias, Pontillo's closed in November 2008 after falling behind more than $112,000 in its taxes. John Pontillo made an attempt to buy the business and location out of probate, but he said his offers were rejected. The property was then sold at auction to a bank in Rochester, which in turn sold the property to Masachi.

For his part, John Pontillo is continuing to work on a plan to open a new pizzeria in Batavia. Reached yesterday, he said he hasn't settled on a location yet.

Meanwhile, Sam Pontillo continues to operate a Pontillo's Pizzeria in Le Roy on Main Street.

The ongoing success of Pizza Pantry has made the national press.

A trade industry magazine, Pizza Today (yes, pizza shop owners have their own trade magazine), featured the Corfu pizza parlor in its latest edition.

The article details how Bev Snider (at first with her sister and mother as partners) took a low-budget pizza shop in the village and turned it into a thriving business that draws a crowd throughout the year.

Snider started the company with her mother and sister in 1983 in the middle of the village of Corfu, having bought the take-out shop on the cheap. “The woman who owned it, she said, ‘Sundays are your good days. I made $34 Sunday.’ That’s what we grew from.”

In 2000, Snider’s sister left the business and she took it over full time. Three years ago, they gutted an empty bowling alley turned bar and grill nearby and converted it into a 120-seat freestanding restaurant that afforded them much needed additional parking. “I’ve always wanted a dine-in place, but we just didn’t have room for it,” Snider says.

Pizza Pantry Manager Adam Kahabka said he suggested the article to Pizza Today a year ago after the business made an obviously successful transition to the much larger location.

"It's (the article) is a pretty big for us," Kahabka said. "For a small business to grow that much in such a small community, especially some place as small as Corfu, we thought was exceptional."

Pizza Pantry has flirted with disaster a couple of times in the past year and come out unscathed. First, there was the tornado that blew right by its parking lot. Then there was a small fire in the basement on Jan. 10.

The fire, Kahabak said, did minimal damage and the restaurant was open for business at its usual time the next day.

There's rural aplenty in these parts, but it doesn't get much more rural than Alabama.

With its wildlife refuge, Native American reservation, its hundreds of acres of open space, farmland and roads that can stretch for a mile or two between houses, Alabama is something like the wide-open West of Genesee County.

All of that could change -- or at least that's the fear of some Alabama residents -- if the GCEDC is able to push through plans to develop a high-tech industrial part over 1,300 acres in Alabama.

Alabama farmer Bryan Phelps -- who's grandfather started farming in Alabama in 1919 -- gave an impassioned speech to the Ways and Means Committee on Wednesday arguing against the GCEDC's plans.

The project, known as STAMP, for Science and Technology Advanced Manufacturing Park, would forever alter the rural nature of Alabama, Phelps said.

"If you bring the STAMP program to the Town of Alabama then the same thing will happen here that happened in Clarence and Lancaster," Phelps said.  "I know you might think nothing will happen, but it will be here and the houses will come and the farms will disappear and residential growth will occur, and our taxes go up and restrictions on farming practices increase."

Sure, we need the jobs, Phelps said, but at what cost?

GCEDC has projected that STAMP will create hundreds of jobs in the $15 to $25 per hour range, plus management positions that pay as much as $200,000 and add $500 million to the county's tax base.

Those are hard numbers to ignore, Phelps acknowledged, but he doesn't think farmland needs to be destroyed to make them happen. There are plenty of old, empty industrial buildings in Batavia and elsewhere in Western New York that can be renovated.

“It’s been said that rural development leads to rural destruction," Phelps said. "When development or destruction of rural farmland takes place, the needs for such services as schools, sewers, garbage collection, police forces, traffic control and water delivery go way up."

It's not hard to imagine housing development following STAMP, followed by new chain-laden shopping centers and pretty soon, you have Lancaster or Clarence.

Phelps wants none of that, and he said many Town of Alabama residents share his concerns.

The third-generation farmer found a sympathetic ear in Legislator Ed DeJaneiro, who sat down with Phelps after the Ways and Means Committee meeting was over and commiserated.

But DeJaneiro also noted, Genesee County needs jobs.

"I agree with him we on many of his concerns about this program," DeJaneiro said. "Prospective companies come in relying on tax dollars and end up using valuable land, but if we don't do it, somebody else will. We do need the jobs, so it's not as clear cut as he says."

Ray Cianfrini, who represents Alabama in the County Legislature, is pretty enthusiastic about the STAMP project and believes most Alabama residents support it.

"The land (for the project) is not considered the most productive land in Alabama,"  Cianfrini said. "It's owned by three of the largest farmers in our area. They certainly apparently had no reservations in taking the land out of production."

The final say on whether to approve the project, Cianfrini, will lie with the Town of Alabama board.