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Serving as a perfect metaphor for what’s happening at Cornerstone Church, seeds of an idea have been planted and are being nurtured by members and leaders for a future organic, self-sustaining farm on several acres adjacent to the Bank Street Road site, Pastor Paul Doyle says.

Growing right out of the book of Genesis, where it says, “Let the land produce vegetation: seed-bearing plants and trees on the land that bear fruit with seed in it,” Doyle said, he believes that this project is a type of divine intervention that has drawn people and their farm-related talents to participate in an effort that will help feed those in need.

“He thought of everything. He put the nutrients in, and certainly, the movie that we saw, that inspired us, contrasted with what we see happening to food. And I don’t know what they’re putting in it, I don’t know how it’s been manipulated. It’s scary to me, and we don’t always know what we’re putting in our bodies. God already thought of all this, and so we just kind of connected the dots and said, you know what? We’ve got the land, we’ve always wondered we’re like this church out in the cornfield, and we’re surrounded by land, and then the land became available and we just began to get into prayers and we really felt strongly.”

What served as inspiration
That movie was “The Biggest Little Farm,” a documentary film that follows an eight-year journey of John and Molly Chester as they depart urban life in Los Angeles and embark on a farming quest to create a sustainable, biodiverse 234-acre farm named Apricot Lane Farms. 

Their efforts to work with nature encounter drought, pests, predators, and soil depletion as they tirelessly learn how to establish a balanced system of vegetation and animals.

Divine intervention, human efforts
Alan Goodfellow, a church elder, stepped forward to lead Cornerstone’s project, not because of his most recent experience from Kodak and as a financial advisor as much as from growing up on a farm in central Pennsylvania and an agricultural heritage stemming from Montana.

“Because of his background, his heart, when he retired, was to do some farming. He’s already done a lot of research, and when we announced it, all of a sudden, people came out of the woodwork in our church and go, I have background in compost, I have background, and so it just felt like things were coming together,” Doyle said. “So some of it’s logical, and some of it feels like it’s divine intervention. But the Bible says that the earth is the Lord’s and the fullness thereof. He did it for years without man’s manipulation.”

They plan to work the ground, just not fill it with chemicals and pesticides and deplete it of natural nutrients, he and Goodfellow said. The church plans to use 18 acres that it owns, with a potential opportunity to purchase more property in the near future. 

"We don't believe it's happenstance. We believe it was in the mind of God to bring this into being, where everything works together. It's an experiment where we want to try it, and we don't grow it. God grows it. We just made a decision and we have a conviction, I think, because we saw somebody else kind of be the forerunners,” Doyle said, referring to the Chester couple. “They showed it can happen. Why not? Why not here in Batavia, with rich soil? We have plenty of precipitation. You know, we have a beautiful winter that fertilizes the ground, and there's certainly a need.”

Goodfellow seems to know his stuff, rattling off a system of fixing nitrogen in the ground and grouping crops, such as corn, beans and squash so that the beans have something tall to grow against — the corn stalks — and squash leaves provide natural ground cover to discourage weeds and protect the soil.

He keenly understands that plowing the earth year after year only takes away from Mother Nature, which is why chemical fertilizers have to be used to boost the soil back up for the next go round of planting. But by not disturbing the soil as much with aggressive tilling, and using a drill to plant seeds for crops, which uses the elements already provided by nature, he said.

“They’re throwing up dust, right?” he said, nodding to a tractor plowing out in a field along Bank Street Road. “So one of the primary principles that we’re going to have is that we’re not going to till the ground. There’s going to be cover on the ground at all times. So there is such a thing as no-till planting, where you have what they'll call a drill.

“It's not really a drill in the sense you think of … it opens the ground enough to create a trench, and then you drop the seeds in the trench,” he said. “But you do that even with the covering on top of the ground.”

And what's the advantage of that?
“You're not losing soil, and the soil is really a living mechanism, so all the root structure, enzymes, bacteria, earthworms, and other kinds of bugs live under the soil. And when you're doing this, what we call monoculture, single crop, you have to spray to control weeds,” Goodfellow said. “You have to put chemical fertilizers into replenish what's been taken out of the soil before. And instead, what we're going to do is replenish by using cover crops constantly.”

There will be a cover crop, such as low-lying cold grasses, flowers or squash, planted on top of those.

“So you’re always building up your soil to keep the organic material down in the soil,” he said. “So if you have dry spells, having all that organic matter below that moisture is going to feed the growth. And there’s all kinds of things that take place, where the root system that develops underneath the ground, amongst all those different types of cover crops, is going to help bring the nitrogen, phosphorus, potassium levels in the soil up so you don’t require chemical fertilizers. That’s why they have to use fertilizer, because there’s nothing regenerating the soil.

“That’s our whole plan to regenerate the soil, put more back into the soil, and the cycle then will come down to adding animals to it as well,” he said. “Because the animals will forage on the cover crop, then leave the manure on the field, and that will be dissipated through other techniques that will spread, get down into the soil system, and move all around so it’s shared into large sections.”

Completing the plan
They’re thinking of adding chickens, cows and pigs to the system as the primary three additions. Following a farmer from North Dakota who has hardy stock that can weather most climates, Goodfellow believes these animals can thrive outdoors without a barn if they are the appropriate breeds for the Western New York climate.

Everything seems to fall in line with this system, as the cows and pigs eat the cover crops and deposit manure, the chickens scratch at the manure for the larvae left by flies, and the manure breaks down into fertilizer for the soil, Goodfellow said.

Harvested crops may be sold to those who can afford them, or distributed through the church’s food pantry. Remainders that can be kept, such as winter squash, beets, onions, or potatoes, will be stored in an adjacent 50-by-50 warehouse on the premises along with FoodLink supplies and massive toy collections for Christmas giveaways.

They recognize the need for “lots of equipment” for this objective, so another 30-by-50 maintenance room will be handy for upkeep and repairs.

Goodfellow has organized teams of about 30 volunteers so far, intending to have a garden by the end of this summer. He said hives of bees should also contribute to the pollination effort. For everything he learned from his elders, he now must take a different path.

“My grandfather, my mother, myself, we were all raised on the monoculture, industrial type farming, even if it was a truck farmer, he planted in rows, he planted on bare ground. He tilled the ground with plows and discs, etc.,” he said. “And so I'm in the process of unlearning everything I knew about agriculture and relearning new ways, new techniques, new reasons why. That's really where we are right now at the present time. And now we’re going to try out some of the stuff we’ve learned.”

He said people who farm this way end up with higher yields for their crops than the average in their area versus the traditional crop. The more he learns, the more “it makes so much sense” and is consistent with “God's thinking.”

“That you would be replenishing, regenerating all the time, instead of just getting rid of the weeds,” he said.

Follow The Batavian for periodic updates on this project.

The food pantry is open 11 a.m. to 1 p.m. Tuesdays, 1 to 3 p.m. Fridays and 12:30 to 1:30 p.m. Sundays at the church, 8020 Bank Street Road.

The Kentucky Derby proved to be solid business for Batavia Downs on Saturday, with increases in revenue and attendances, said Ryan Hasenauer, vp of business development for WROTB.

More than a thousand people visited the Park Place event center over the course of the day, and more than 250 attended the Derby Gala in the Clubhouse.

Press Release:

As we go about our daily lives, it's easy to overlook the importance of crosswalk safety. However, the reality is that pedestrian-vehicle collisions can have devastating consequences. The Batavia Police Department wants to remind everyone that crosswalk safety is a shared responsibility between pedestrians, drivers, and cyclists. 

Pedestrians: When crossing any street, make sure to: 

• Follow traffic signals and pedestrian signs when present
• Make eye contact with drivers before crossing
• Stay alert and avoid distractions like using your phone
• Use marked crosswalks, especially at intersections and designated areas 

Drivers: When approaching crosswalks, remember to: 

• Slow down and be prepared to stop
• Yield to pedestrians in crosswalks
• Avoid distractions like using your phone while driving
• Be cautious when turning at intersections 

Cyclists: When approaching crosswalks, remember to:

• Follow the same traffic laws as motorists
• Yield to pedestrians in crosswalks Use designated bike lanes and paths
• Be visible and alert to surrounding traffic 

By working together, we can reduce the risk of accidents and ensure a safer community for everyone. Remember, crosswalk safety is a shared responsibility, and every individual plays a crucial role in preventing pedestrian-vehicle collisions. 

Stay safe, Batavia!

Press Release:

As a young person, the internet is an amazing tool that can connect you with friends, family, and a world of information. However, it's essential to remember that the online world can also pose risks to your safety and privacy. 

Here are some important tips to help you stay safe online: 

Be cautious with personal information: Never share your name, address, phone number, or passwords with strangers online. This information is private and should only be shared with people you trust. 

Think before you post: Remember that anything you post online can be seen by others, including friends, family, and even strangers. Be careful what you share, and avoid posting anything that could put you or others at risk. 

Be kind online: Treat others the way you want to be treated. Be respectful and kind in your online interactions, and avoid engaging in cyberbullying or mean behavior. 

Verify information: Not everything you read online is true. Be cautious of fake news and misinformation, and verify information through trusted sources before sharing it. 

Tell a trusted adult: If you encounter something online that makes you feel uncomfortable or unsafe, tell a trusted adult, such as a parent, teacher, or counselor. They can help you navigate the situation and keep you safe. 

By following these simple tips, you can help protect yourself and others from online risks and have a safe and enjoyable online experience. 

Remember, online safety is everyone's responsibility. Let's work together to create a safe and respectful online community! 

If you or someone you know is experiencing online harassment or exploitation, report it to a trusted adult or authority figure. You can also reach out to organizations such as the National Center for Missing and Exploited Children (NCMEC) or the CyberTipline for help and support. 

Stay safe online, and let's make the internet a better place for everyone!

Press Release:

The Genesee County Master Gardeners will be hosting their annual Spring Garden Gala on Saturday, May 17, 10 a.m. to 1 p.m., rain or shine. The annual event will be held on the grounds of the Cornell Cooperative Extension of Genesee County, 420 East Main Street, Batavia.

This annual plant sale features a variety of perennials, many of which are from the gardens of Master Gardeners. There will also be a selection of house plants. The plant sale starts promptly at 10 a.m. No early birds, please.

Visit the Basket Auction for a variety of themed baskets. The Basket Auction runs from 10 a.m. to 12:30 p.m. Winners will be notified on Monday after the Gala. Gently used garden books will also be for sale.

Check out our garden shed sale! We’ll have an assortment of gently used or maybe never used gardening items such as containers, tools, signs, and garden decor. This will be set up in the parking lot area near the garden shed.

Bring in a soil sample from your garden or lawn for a free pH test. (A half-cup sample of your garden soil in a clean plastic container is plenty.) Master Gardeners will also be available to answer your gardening questions.

Don’t miss your chance to pick up some great plants at great prices. Arrive at 10 a.m. for the best plant selection. Proceeds from the sale benefit the educational outreach of the Genesee County Master Gardener Program.

For more information contact Cornell Cooperative Extension of Genesee County, 585-343-3040, ext. 101, or stop by the Extension office at 420 East Main Street in Batavia. Visit our website at: http://genesee.cce.cornell.edu/events for more information. Like us on our Facebook page for Gala and Master Gardener program updates: https://www.facebook.com/CCEofGenesee. 

Batavia High School hosted its annual track and field invitation at Van Detta Stadium on Saturday, and 28 schools from throughout the region participated.

The Blue Devils won the meet in both Boys and Girls divisions.

Top three for the Girls:

• Batavia, 133 points
• Niagara-Wheatfield, 89
• Webster Schroeder, 66

Top three for the Boys:

• Batavia, 107 points
• Niagara-Wheatfield, 85
• Kenmore, 82

For full results, click here.

Top performances for the Batavia girls:

• Karizma Wescott won the 100m (12.57), won the 200m(26.05), and was on the winning 4x100m (49.50) and winning 4x400m (4:12.56) relays!!
• Ella Shamp won the Long Jump with 17' 7" and won the High Jump with 4' 10" and was also on the winning 4x100m relay.
• Adi O'Donnell was on the winning 4x100m relay, 4x400m relay, and placed 2nd in the 200m (26.58)
• Campbell Riley placed 2nd in the 400m (61.43), 2nd in the 800m (2:26.43), was on the 4x800m team that placed 2nd (9:57.08) and anchored the winning 4x400m relay team
• The relays mentioned above are 4x100m (Ady O'Donnell, Nevaeh Thomas, Ella Shamp, Karizma Wescott)  4x400m (Ava Anderson, Ady O'Donnell, Karizma Wescott, Campbell Riley), 4x800 (Mallory Boyce, Amelia Tripp, Jenna Higgins, Campbell Riley)
• Batavia also won the freshman-sophomore sprint medley relay (Mallory Boyce, Natalie Battaglia, Nevaeh Thomas, Sophia Lawrence) with a time of 4:40.15.
• Mady Smith placed 2nd in the 100m Hurdles (15.24)
• Ava Wierda placed 2nd in the shot put (33' 9.5")

• Sheldon Siverling won both the shot put(58'8") and the discus (170'1").
• Karvel Martino 2nd shot (53'9") and 3rd in the discus (134'2").
• Cameron Garofalo won the 1600m (4:30.23), placed 4th in the 800m (204.89), was on the 4x800m relay team that placed 2nd (8:23.19) with teammates En'hazje Carter, Grant Gahagan, and Jamari Irvin.
• Justin Smith won the high jump (6'2"), Grant Gahagan placed 2nd in the high jump (5'10")
• Isaic Varland won the 200m (23.46)
• Greyson Betances placed 2nd in the pole vault (10'6")
• The freshman-sophomore sprint medley team, consisting of Enhazje Carter, Jamere Reeves, Greyson Betances, and Keagan Calmes placed 2nd (4:00.25)

Genesee Community College hosted its 44th Annual Fashion Show on Saturday in the Richard C. Call Arena.

Presented by GCC’s Fashion Business Program, Masterpiece Unfolding, offers students an opportunity showcase their creativity, talent, and innovative spirit. 

This year's show drew its inspiration from the world of fine art with each scene interpreting the elements and spirit of a specific art movement through fashion.

Photos courtesy Genesee Community College

Press Release:

Tops Friendly Markets has promoted Stanley Alexander to the position of Grocery General Manager. He previously held the title of Grocery Supervisor, a role he held for four and a half years.

In his new role, Stanley will be responsible for all grocery department functions, including shipping, receiving, auditing, safety, sanitation and KPI metrics. He joined Tops in 2020 as a Grocery Supervisor.

Stanley resides in Batavia with his wife Katie and their five children.

Press Release:

Beginning in October of this 24/25 school year, St. Paul Lutheran School, has had the privilege of partnering with Genesee Community College (GCC) Physical Education Department. G.C.C. students have worked with the St. Paul students to provide instruction for the Kindergarten through 6th Grades. 

The freshman and sophomore students, under the direction of the Director/Professor of the Health and Physical Education Department, Rebecca Dzieken, and Krystal Forsyth, Instructor, Health and Physical Education Department, have planned the curriculum for the year. 

Throughout the year they led classes in soccer, basketball, team building games, volleyball and exercise
fundamentals. On Friday, May 2 they planned to lead the St. Paul students through the experience of a Field Day. The G.C.C. students had planned six different stations that will challenge the St. Paul students. 

The G.C.C. students include Evan Frier, Cayden Lilleby, Cody Costello, Aaron Birkby, Ryan Winters, Saunders Mireault and Michael Hayes. The G.C.C. Physical Education class have done an amazing job interacting with the St. Paul students.

Submitted photos.

Press release:

Veteran Buffalo sportscaster Paul Peck, a familiar face to the bowling community through his commentator role on the Beat the Champ television show, will be the guest speaker at the Genesee Region USBC Annual Banquet on May 10 at Batavia Downs Gaming.

The buffet dinner gets underway at 6 p.m. at the Genesee Banquet Room on the second floor of the Park Road facility.

Strikes and Spares. Touchdowns and Sacks. Slam Dunks and Three Pointers. They’ve all been a part of Peck’s 36 years in front of the camera.

For the last 25 years, he’s called University at Buffalo football and basketball on radio and TV as the “Voice of the Bulls.” In 2024, he reached a significant milestone, calling his 300th UB football game on the Bulls Radio Network.

Last fall, Peck joined Buffalo Bowling Hall of Famer Sue Nawojski in the revival of the long-running Beat the Champ bowling competition show. The show just finished recording its debut season on the MSG Network, with a second season coming in the fall of 2025.

For this past Buffalo Bills season, Peck was a part of ESPN Radio’s national coverage as sideline reporter for the broadcasts from Highmark Stadium.

He previously served as sports anchor, reporter, and producer at WIVB-TV (CBS) for 24 years. In that role, he covered all four Buffalo Bills Super Bowls, the Buffalo Sabres in the Stanley Cup Finals, the NCAA Basketball Tournament and the Daytona 500.

For 10 years, he served as the radio sideline reporter and host for the Buffalo Bills Football Network. Peck also has been the Master of Ceremonies for the Greater Buffalo Sports Hall of Fame, one of the largest sports banquets in Western New York.

The GRUSBC previously announced that Scott Culp of Honeoye Falls and Darwin “Auggie” Dale of Piffard will be inducted into the association’s Hall of Fame.

Tickets for the dinner are $40 per person. Reservations close on Saturday (May 3). To purchase a ticket, email mikep@bowlgr.com or calling 585-861-0404. For more information, go to www.bowlgr.com.

Press release:

As of May 3, 2025, Route 5 between Kelsey Road and Lewiston Road (Route 63) is reopened to public travel, and the surrounding area is considered safe. However, an investigation into the fire remains ongoing, and crews will continue work at the site in the days ahead.

Operations at the Genesee County Jail and Animal Shelter have returned to normal, and County Building Two will reopen to the public on Monday.

The Genesee County Office of Emergency Management sincerely thanks the community for their cooperation and patience, and extends deep appreciation to the fire departments, emergency responders, and law enforcement agencies involved in the response.

Protesters came with signs and bullhorns to the Buffalo Detention Facility on Friday evening in a hastily organized demonstration to raise their voices against Immigration and Customs Enforcement.

The protest was called, said Gabrilla Szpunt, an organization coordinator for the United Farm Workers, after 14 migrant workers the union claims to represent were picked up en masse early Friday morning by agents of ICE.

All 14 were on a bus owned by Lynn-Ette & Sons Farms in Kent, where they worked, Szpunt said.

"They were on their way to work," said Szpunt. These are workers we've been organizing with for at least a year. An entire family was picked up in this raid, and other workers have been here for decades, some for several years. We're here to support them and let them know they're not alone in this process."

She said the union doesn't inquire about the legal status of migrants they organize with, but given the longevity of several of the workers, they likely had visas to work in the U.S., though she couldn't say with certainty that they all were documented.

Szpunt said the UFW is in the process of securing legal counsel for the farm workers.

The protesters chanted a revolving set of messages, many of them demanding an end to deportation and for the protection of workers, but a few of them were laced with profanity, such as "eff ICE" and "eff Fasicist America." 

When asked about the tone of some of the chants, Szpunt said she understood the concern, but she wasn't there to censor what the people who participated wanted to chant. 

Asked what message the UFW wanted to send, she said, "Our message is that we believe these workers have been here for decades. They deserve to a process if they're going to be facing these kinds of immigration proceedings. That hasn't been the case under the Trump administration. People with green cards have been picked up, citizens have been picked up and detained, and disappeared."

At one point during the protest, a stream of cars exited the detention facility. A passenger in one car held a mobile phone in one hand, apparently shooting video as the car drove past, while simultaneously extending the middle finger on his other hand.

According to the UFW website, the UFW has been involved in disputes with Lynn-Ette farms. The union filed an unfair labor practice complaint against the farm for allegedly requiring a UFW representative to leave the farm while meeting with workers. The Public Employees Relations Board in October required Lynn-Ette Farms and two other farms to engage in binding arbitration with the union, according to the UFW website.

Photos by Howard Owens

Press release:

Batavia topped Spencerport on Friday night, which was senior night, 24-6.  

Senior quarterback Jaimin Macdonald had a big night with 95 yards and two touchdowns on 8 of 16 passing.  Macdonald connected with senior wide receiver Alyssa Turner for touchdowns of 16 and 17 yards in the second half.  Macdonald also rushed for 36 yards and a score on six carries.  Turner finished the night with five receptions for 64 yards.  

Senior running back Kylee Brennan led the team in rushing with 44 yards and a TD on five carries, while sophomore receiver Leilah Manuel chipped in 4 catches for 31 yards.

The Batavia defense kept the pressure on all night, forcing three turnovers and keeping Spencerport off the scoreboard until the game's final two minutes. 

Alyssa Turner returned an interception deep into Spencerport territory to set up Batavia's first TD.  Kylee Brennan led the team with 10 flag pulls (2 for loss) and an interception off a tipped ball by Jaimin Macdonald.  Macdonald registered eight flag pulls (2 for loss) and an interception of her own.  Leilah Manuel secured five flag pulls, and senior Nicole Doeringer added 4.  

Batavia moves to 4-3 with the win and will face Gates-Chili on the road on Monday.

Photos by Mike Ognibene.

A fire that was updated to possible magnesium on fire at Hodgins Engraving Friday morning caused the evacuation of people and animals and calls for a hazmat team, law enforcement and several fire companies to the scene.

What began as an automatic alarm at 11:18 a.m. at 3817 W. Main St., Batavia, was then updated to the possible chemical fire, followed by a working structure fire, said Chief Chris Strathearn, of Town of Batavia Fire Department. A second alarm was then called.

“When we arrived, there was heavy smoke blowing out the back corner, which we will call the Charlie Delta corner. Initially, we tried an interior attack, and we had to pull back because of the heat and smoke. At this point in time, we've upgraded to multiple departments here. At this point we're drafting out of the creek across the street,” Strathearn said later Friday. “At this point in time, we have 20 departments that have been called, 15 that are on scene in conjunction with New York State Police, DEC, Office of Emergency Management for Genesee County. We're operating at a building approximately 200 by 400 at this point.”

The chemicals of magnesium, nitric acid and ferric chloride were known to be involved, he said, with the challenge that “magnesium doesn’t mix well with water.”

“So we’ve had several explosions at the beginning of this call, which there’s none at this point,” he said. “The environmental hazards are being monitored by town of Batavia water, City of Batavia water, DEC and Office of the Emergency Management.”

They were working to mitigate water run-off and watching wind direction, as it could be a hazard as well “because it’s blowing smoke to the west,” he said. Several businesses in the area were being monitored, with some having been evacuated or told to shelter in place.

Water, or the lack thereof, was an issue for firefighters.

“We started at the hydrants, which is not enough water to support what we're doing at this point in time. So there's four engines at this point at the creek flowing water to the aerials and the hand lines that we're using,” Strathearn said, explaining the need for more water. “It's just the size of the building. Trying to get everything coordinated at that point, and then having a plan B and a Plan C after that. When water hits (magnesium), it explodes, essentially, so that's a hazard to the firefighters, obviously, that was mitigated by the crews in the back.

Ask if with the magnesium,  “You gotta wait it out? You gotta let it burn itself out?” 

Strathearn said, “Well, the building was on fire, so we had to put water in the building.”

Genesee County Animal Shelter was evacuated, with the animals going to Perry Pet in Batavia. Genesee County Jail and the adjacent government buildings were being monitored by Emergency Management as the HVAC systems were shut down immediately.

Sgt. Michael Lute  gave an update on the jail and said “everything is set to move if need be, but right now it’s sheltering in place.”

“Emergency Management has consulted with Superintendent (Diana) Prinzi and the air quality and wind direction is sufficient and they’re confident it’s going to be knocked down in the next couple of hours and it’s not posing grave risk to anyone in any of the county buildings, town buildings, or the jail and the inmates,” Lute said. “I don’t know who’s in or out, if they left, they left, or they’re sheltering in place.”

By late afternoon Strathearn estimated that it would be at least another six hours of fighting the fire and keeping Route 5 closed during that time (from Lewiston to Kelsey roads). Some of the building’s firewalls were holding back fire growth and at least a third of the building had been “consumed” by the fire. He believed it may have begun in some type of maintenance area, but an investigation has not yet been conducted.

“So this is something that's going to be ongoing, because … it's tough to estimate this as far as how to gain access to the fire and get water on the fire, but, I think it's at least about another six hours that we think that we're going to be combating the fire and obviously disruption, and it's unfortunate, but West Main Street is closed and is going to have to stay closed for that time frame. “It makes it difficult, the size of the commercial building, and then the chemicals that are involved. So obviously, the firefighter safety is the most paramount. So gaining access to that type of fire, I think it had a pretty good growth pattern to it, so it was already well involved. They did make an initial attempt to get in and combat the fire, but it was unsuccessful. Just because of the size of the fire and the type of chemicals that were inside, they chose to withdraw for safety.”

There had been no civilian or firefighter injuries reported at that time, he said. And weather helped the situation due to the wind direction blowing the smoke away from the public, he said. The wind was at “such a speed” that it was moving all the smoke away, though it was not helping the firefighting effort, “because it’s feeding oxygen to the fire.”

“But we're able to at least get this smoke on its way and away from here and away from the public, and that's our biggest concern, just West Main at this point. So there is some information out to avoid the area of downwind from the smoke. There's smoke all the way out to the New York State Thruway. It's drivable, but you just don't want to be in this smoke shouldn't be driving through it,” he said. “Shouldn't be breathing, and that's with any fire not just this one. Because I would still say that there's a small amount of chemicals, considering the size of the building. So you know, 150 gallons of chemicals. By now, those chemicals have been consumed by the fire, so that hazard is gone. But now it's just a commercial building fire with hazard to the components or the combustion byproducts.”

Emergency Management Services Director Tim Yaeger said that the business has had “some small magnesium fires” in the past, but not anything recently, and has done a really good job safety wise.

“But I think some of the processes, they end up having a small magnesium fire, which the town of Batavia Fire Department’s handled. Over the last 15, 20 years, they've handled it very well. But apparently, again, our investigation hasn't started yet, so we really have to get more information to find out what actually started the fire, and that's going to be ongoing over the next couple days,” he said, explaining about shelter in place. “So that's basically shut down your heating or air conditioning system, close your windows, bring your animals indoors and just stay inside. It's the safest place to be. Don't go out and get in your car and breathe it. You stay in your house for the next few hours until this smoke can dissipate.”

There were 20 fire departments called, and at least 15 at the scene, with several standby units, from Genesee, Erie, Livingston, Monroe and Wyoming counties.

Richmond Memorial Library district residents approved this year’s budget — including a tax levy increase of $27,905 — by an overwhelming vote of 179 yes to 49 no in Thursday’s annual vote for the 2025-26 budget and trustee positions.

The vote was to authorize “the Board of Education of the City School District of Batavia to raise by tax $27,905 to increase the annual appropriation from $1,395,283 to $1,423,188 for the benefit of the Richmond Memorial Library.”

The 2% tax levy increase would mean adding 2 cents more per $1,000 assessed property valuation, or $3 total for a property assessed at $150,000.

Assistant Director Samantha Stryker gave a comment in the absence of former Director Beth Paine who recently resigned.

“We are grateful for the continued support of our patrons and Community,” Stryker said.

There were three candidates for three trustee vacancies, and they each received votes of:

Trustee Leslie Moma was reelected with 198; and Rebecca Oshlag and Marcia Bohn were each elected to three-year terms with 209 and 207, respectively.

Heavy smoke can be seen as part of a working industrial fire at Hodgins Engraving Friday, as reported by The Batavian at the scene. There have been two explosions in the building, and everyone has been evacuated as of noon. 

A hazmat team was called in and a residence next to the business, at 3817 W. Main Street Road, Batavia, was also being evacuated. 

Town of Batavia Fire and City of Batavia Fire departments responded to the scene, and East Pembroke, Elba, Alexander and Stafford fire companies are also responding to the scene. Bennington and Albion responded a short time later.

Genesee County Jail is being used as shelter in place mode for now, officials said. Route 5 is being closed in both directions, at Lewiston and Kelsey roads.

Tankers from Darien, Corfu and Attica are at the scene. Extra water is needed, and a five-inch line was run across the road from the creek, since Route 5 was shut down. 

Animals from Genesee County Animal Shelter are being moved to the fairgrounds Perry Pet in Batavia.

Update 2:25 p.m.: Oakfield, Alabama and Pavilion fire companies are on scene, Mercy EMS is on standby, and a ladder truck from Clarence has been requested. State fire, Genesee County Sheriff's Office and State Police are all on scene.

Photos by Howard Owens

What are the odds of two bakers with the same last name applying for a position at GO ART!’s Audrey 2.0.1 Bakery at Seymour Place? As it turns out, the odds were in the arts council’s favor, and both landed a sweet — and savory—spot in the fully equipped kitchen at 201 E. Main St., Batavia.

While Kiel Green opened up shop at the bakery last September as part of an Artist Incubator Program to hone his skills, Grace Greene also sent in her resume for a position as she was completing her degree at the Culinary Institute of America. One could say she brought her CIA game.

“So, I actually originally applied for just the baking position, and (Executive Director) Gregory Hallock ended up seeing my resume after they had hired the last person. And so he ended up being like, 'Hmm, you know, maybe she can take on a little bit more.' So they ended up welcoming me in and starting a new job description, basically. So I kind of am overseeing everything in the kitchen as well as I'm going to eventually make it into the bar area and work on some mixed drinks and specialty items on that side of things too, because I took a mixology, a wines class and a beer-making class at school, so I have a background in a little bit of all of it,“ Greene said on her first day open Thursday. “We'll definitely have the sandwiches next week, and then we'll probably tack on one at a time in the following weeks. And then I'm also working on a breakfast menu for Saturdays, so we'll have things like waffles, pancakes, breakfast sandwiches, avocado toast. And then I'm also going to make fresh doughnuts every Saturday as well. So we'll have a few different options, and then hopefully a specialty.”

Greene, who moved back to Rochester after finishing culinary school in Hyde Park, obtained her bachelor’s in professional studies with a concentration in baking and pastry. She graduated on April 16 and made a quick move back in with family to take this job, with the intention to move closer by the fall, she said. 

The 25-year-old did a lot of hands-on training, working in a bakery and for a large restaurant in Poughkeepsie, she said, finessing handmade dough into stuffed dumplings by being in charge of making 700 pierogi each week. (So don’t be surprised if this Polish specialty makes it on the menu eventually.)

For those who have missed the aroma and taste of fresh baked bread, that’s “my favorite thing,” she said: a tall, airy house focaccia with sautéed onions and garlic, and her own version of a glaze-topped cinnamon roll focaccia, brioche, rustic baguettes, ciabatta, sour dough and a rye sour. They will be available for purchase and as the base for future build-your-own sandwiches with assorted meats, cheeses, and toppings, a turkey club, and bruschetta topped with tomatoes, onions, olive oil, salt, pepper, and then topped off with fresh mozzarella.

What is it about making your own bread?
“It’s really just, since it is so hands-on, relative to other things, finally getting that product and seeing what you made with your hands, is just great to see,” she said. “It’s a lot of waiting around, it's on its own time, you can't rush it. I feel like a lot of times, people don't let it, at the very end, proof long enough, and that's when you get it popping out and all that kind of stuff. So it's really a hurry up and wait kind of thing.”

Soups will begin with a chicken noodle and perhaps a cheddar broccoli, garden vegetable, or classic Caesar with homemade croutons for salads, with homemade dressings. For the sweet tooth? Large sugar cookies, cakes, brownies, brookies — a crunchy creamy combination of a chocolate chip cookie layered with Oreos in the center and topped with brownie mix  — muffins, cupcakes, special orders of decorated cakes, cupcakes, the increasingly popular Rice Krispie treats, cake pops, and bridal or baby shower dessert boxes, and that's probably not even the exhaustive list, as she will work with customers for special requests.

There will also be espresso and regular drip coffee, decaf, French roast, and latte drinks with — you may have guessed it — house-made caramel and chocolate sauces. Speaking of made in-house, Greene will be whipping up her own butter for the bagels, waffles and pancakes.

She plans to tack on Sundays to the three-day schedule at some point as part of future expansion of hours and days “as things go forward.” Other goal are to:  work with some culinary arts students from Genesee Valley BOCES to allow them hands-on experience and offer more variety to the community as they learn. There are likely to be cake and cupcake decorating classes for adults and children, and more opportunities “to have people in the kitchen” learning, she said.

"There's actually a couple of students over at the BOCES program who we were thinking about bringing in kind of as a mentorship or part-time work. One of them is very much into adapting recipes and making them healthier by substituting flours and sugar types, and all kinds of things. So I have a background in all of it," Greene said. "But the one thing with school is, basically, every three weeks we'd switch classes. You only had a three-week period to get exposed to all of the different types of things. So I have a good groundwork for everything, but there's definitely a lot that I still need to explore on my own."

As for her own mentor, Greene’s favorite cooking show was “Cake Boss” as a kid, she said, though “no one really presented it as a career for me.”

“So when I was kind of in between jobs, I was like, what do I do? I’ve gotta figure something out. And I decided to apply to the CIA (Culinary Institute of America),” she said “And once I got in, I was like, well, we’re gonna really go for it then, all places, definitely, to really absorb as much as you can and learn as much as you can as well.”

Hours are 8 a.m. to 2 p.m. Thursday through Saturday.

She is working on the menu, which will be available, along with options for take-out, HERE.

Photos by Howard Owens.

Batavia continued its winning ways of late, notching it sixth-straight victory on Wedensday over Pittsford-Sutherland, 6-3.

The Blue Devils were buoyed by a five-run third inning.

Brady Mazur went the distance for the win, giving up three runs on six hits while striking out five.

Batavia Offense: 

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