- [Instructor] Tonight on WPBS Weekly Inside the Stories, the senior director of Farnham Family Services in Oswego talks opioid addiction and treatment for our young people.

And Johnny Spezzano hosts local legend Frank Gorri in the kitchen, will Frank share the family recipe of his famous sausage?

You're gonna have to stay with us to find out your stories, your region, coming up right now on WPBS Weekly Inside The Stories.

(bright upbeat music) - [Presenter] WPBS Weekly Inside The Stories is brought to you by the; Watertown Oswego Small Business Development Center, the J.M McDonald Foundation, and the Dr. D. Susan Badenhausen House Legacy Fund of the Northern New York Community Foundation.

Additional funding from the New York State Education Department.

- Good evening everyone, and welcome to this addition of WPBS Weekly Inside the Stories, I'm Joleene DesRoslers.

We kick off tonight by going inside the story of one of the most challenging issues in America today, the overdose epidemic.

As part of WPBS TV's Overdose Epidemic Project, we sat down with Chris Baszto, the senior director of Farnham Family Services in Oswego, to discuss opioid addiction and treatment for our young people.

(logo whooshing) Currently in America, we are dealing with an overdose epidemic and particularly in this pocket of the nation, an opioid crisis.

So right now we are joined by someone who's gonna talk to us about that crisis in Oswego County.

I'd like to introduce him right now.

His name is Chris Baszto.

Chris, welcome.

- Oh thank you for having me.

- Yeah, you are the Senior Director of Services at Farnham Family Service in Oswego.

And we are gonna be talking about opioid treatment by...

Primarily I want to focus on young people.

- Yeah, yeah.

- On the young people.

So let's start with the basics so folks at home understand what an opioid is.

I don't think a lot of people are clear on that.

Can you explain that to me?

- Sure, sure.

Lemme do my best here.

An opioid in general is a pain relieving substance.

It works on the pain receptor.

So we have, on the one hand, prescribed pain medication in the form of hydrocodone, OxyContin, Codeine, things that we commonly find prescribed.

And then we also have, you know, illicit forms of substances as well, like heroin and fentanyl and so forth that you can get off the street.

- So you have programs at Farnham that assist folks struggling with this kind of addiction.

Can you talk to me about those programs and what different ones might look like, especially for young folks?

- Yeah, yeah.

We have a variety of programs.

So at first we have our prevention programming.

So we've, prevention in general happens largely in the schools and out in the community and through our prevention networks.

If someone is identified to have a substance use disorder or a concern, then they're referred to our treatment side of the house.

And so for treatment, we have a variety of programs.

We have outpatient treatment in general, and then we also have our opioid treatment programs.

And so both of those programs can involve medication for opioid use disorder, methadone, suboxone, Vivitrol, those are our three or you could have them without medication as well.

And so our programming involves group sessions, individual sessions, family sessions, support for significant others, support from peers who've been in recovery themselves, can offer their support.

So we have wraparound treatment services to work with all facets of substance use disorder.

- Do they go out in the community to interact or do different things during treatment?

Talk to me about that.

- Yeah, absolutely.

Well, I mean, for us, a lot of the community events take place with our recovery services and those are our peers.

And so if you're struggling with substance use disorder, you can have a peer who's in recovery, you know, meet you at your house or meet you at a park and help you navigate your long-term recovery.

So there's a lot of community, a lot of community work, but by and large, the clinical elements happen in our clinics.

- So this may seem repetitive, but I want you to kind of pull it out and generalize it 'cause treatment is different for everybody.

Can you give me a general idea of what treatment may look like in a general sense for somebody?

- Yeah, if I were walking in for treatment today, you know, I would expect to come in and have an assessment first off.

So I wanna call and figure out, is this the place I should go?

Can I get support here?

And then I would have an assessment and they would ask me some questions to find out, you know, am I really struggling with a substance use disorder or is it more mental health?

Or what other kind of support could I have?

And so once I identify as having a substance use disorder, then treatment can begin.

And so I meet my individual counselor, my primary therapist who will walk with me on my recovery journey.

And so I'll have my individual therapist and then I'll be offered a menu of other services that I could pick from.

And that's the individualized part that you mentioned.

And so I could say, I would love to go to a men's group or a teen group, or a mental health group or a group to help me by anxiety or whatever it is.

And we have a broad menu of services that we offer.

And I'd like to have a peer who's been through it, who can walk me through this.

And maybe I'd like medication as well.

And also, if I don't have a primary care doctor, I could get primary care at farm as well.

And so I could basically create this bespoke program for myself to help me navigate my long-term recovery.

And that can change over time depending on what I need when.

And so it truly is individualized, like you're saying.

- That's valuable.

I don't think I was even aware something like that would happen, that you could individualize it, like that and it addresses so many pieces.

And it sounds like some peers, some graduates become part of these programs.

- Absolutely.

- What do they do?

How do they become involved?

- So you're right.

Many people in recovery to generalize, you know, are in a position to take their experience and give back, you know, and try to help others.

And that's, you know, such a fundamental part of recovery for a long time now, you know, the ability to do that.

So, you know, many folks who've gone through our programs end up, we also have a training institute at Farnham.

And so they sign up for coursework to become credentialed, to provide certified recovery, peer advocate services and other types of peer services with lived experience.

And so we're in a time when lived experience becomes great resource for folks in recovery, it's very approachable, non-judgmental.

And so there's a direct pathway from my success and recovery to my use of my lived experience as a professional tool and a career as well.

- That's fascinating, yeah.

So, talk to me about early intervention.

I know that this is key.

Does that shift the success rate of recovery if there is early, let's talk about that.

- Absolutely.

You know, I think the main thing, especially as we're talking with a younger population too early intervention, I think buys us time.

You know if we can intervene early and promote awareness and education around, what are we talking about?

Where are the risks, you know, and do some of the harm reduction efforts that we're talking about.

We basically buy time for someone to be able to seek support and start on the path of recovery.

And so I think early intervention for young folks buys this time.

The other piece with early intervention though, I think is also that, you know, when you're talking about a young person who's just beginning the recovery journey, you're not talking about someone who's got a 20-year relationship with an opioid, for example.

That's very, very difficult to change.

You're talking about someone who's, that's the hope for me is that someone who changes pretty easy, you know, when you're younger by and large.

And so I think early inter intervention is the key, you know, and so when I see someone who's young even getting any kind of support, I get hopeful because change is quite possible.

Yeah.

- We've got about a minute, but this question has come to me.

People have to want recovery.

Do you find that some people want recovery, but they're so caught in the addiction, they don't know how to take that step?

- Absolutely, absolutely.

The word recovery, I think is now a very broad word.

And so I think 10, 15 years ago, it used to mean abstinence in sobriety.

Now it means any effort, I think, to build supports around you so that you can have a life worth living.

I think that's recovery now.

And so it used to be sort of the, you know, either you want it or you don't.

And it's much more nuanced now where, you know, do you want a life worth living?

Absolutely, you want recovery.

- I love that, that is fantastic.

Thank you so much for your time.

- [Chris] Thank you.

- Thank you for educating us.

We really do appreciate it.

- Yeah thanks much.

- All right.

This interview is part of the overdose epidemic in New York Project, a service of WPBS and the New York State Department of Education.

For more interviews and stories on the epidemic, please visit wpbstv.org.

We switch gears now and head into the kitchen with Johnny Spizzano for a little Johnny on Fire.

Now, if you are a frequent flyer to the Mount Carmel Festival in Watertown every June, and you love to visit Frank Gorri's booth for his one of a kind Itallian sausage, stay seated.

This next segment of Johnny on Fire is most certainly for you.

(logo whooshing) - Hey come on.

(acoustic music) Hello, hey, how you do?

I should say, Hey, how you doing?

It's time for another Johnny on Fire.

I got a guest with me, his name.

It's Frank Gorri, how you doing?

He's one of the sausage kings.

- I'm doing great, Johnny, thank you.

- How are you, nice to see you.

Welcome.

So we're gonna take an old family recipe and put it to fire.

We're gonna cook it with fire.

- Yeah.

- All right, let's do it.

- So first of all, let's get serious for a second.

We are going to make homemade Italian sausage.

- Yes, sir.

- That is a family recipe, right, bro?

- That's correct.

- All right.

What family member made sausage in your family?

- My grandfather actually, he started the business in 1925 in Watertown the Cresent Sing Anthony's Church.

My father got in the business and I helped him as a kid in the business.

So it's all been through the family.

So... - I love this, so we're gonna be using the recipe.

We're gonna give all the ingredients out or what?

- No... (all laughing loudly) - It's a secret family recipe, so I can tell you how to mix it up and everything.

I can tell you to go online, get some sausage recipes.

But as far as the family recipe, my grandfather and father are looking down at me.

I don't think they think it was a good idea.

- All right we're gonna see how this works out.

So what are our ingredients, Frank?

What do we work with roughly without giving away the family recipe?

- We have the pork.

If we get some Boston pork butt.

And then we cut it out, trim the fat off a little bit, take the bone off, there's a bone in it, you get rid of all that.

Then it just cuts in these little small little cubes to help it go through the grinder.

And here's the other piece of pork that, I'll show you how to cut that up.

And then there's the spices that we put in there.

Mix it up, then we put it into the grinder, put the casings on it, which the sausage comes through the casing, which you see when you're buy in the store, you see that?

That's what actually holds the meat together in the casing.

- 'is that, I mean, that's a natural product, right?

- It's a natural product of a pig.

- 'what is it?

- It's the intestines of a pig.

- Okay.

- But they do clean it out very well.

People get freaked out about that sometimes.

- Don't be freaked that's the way it's always been.

- When they clean it out, they salt it and everything.

'Cause I've used it for years and it's not a problem.

- Now, one of the things that you do every year is you provide your family's Italian sausage.

- Yes.

- You and many volunteers make how many pounds of... How many pounds?

- We started 15 years ago.

They asked me to do it we started out at 500 pounds.

- We're talking about the Mount Carmel Feast.

- Mount Carmel Feast, which is the end of June every year.

And then each year we increased it more we sold out.

So we had increased it more so last year and we did it after coming back from the pandemic, we made close to 1200 pounds.

- 1200 Pounds of sausage, all right.

We're gonna get some... We'll talk more about that in just a minute.

All right, so our hands are washed.

What are we gonna do?

You bought your own knife?

- I brought my own knife.

- I just figured that.

- German made knife, which is very easy.

- So we're just gonna cut.

- Just take the, like cut it into piece.

- 'is this the same part as a pork chop?

No.

- No, this is a Boston pork butt.

It's a little bit different cut of the, of the pig.

- Is it wicked?

Like from Boston?

- Boston?

(laughing loudly) - Because of Boston it could be.

- All right, so lemme try this.

- That's just the name they give that, yeah, you cut up pieces like that.

- I don't mess anything up okay.

- That's okay.

So when you cut it up in pieces like that and then you're just basically cubing it to try to get it to go smaller, smallest to the grinder, okay?

And you add it to what?

I've already cut.

You could do stack two or three if like.

- Alright, let me try.

- You wanna do that?

- I'll try, I try, okay.

So, wow this is a sharp knife, Frank.

- Well the sharper the better.

That way you don't have to yeah.

And that's it there you go.

- Yeah.

And do I cut it again?

- No, that's it.

- That's it.

- Small little piece, yeah.

- I didn't cube it.

- Cube it, all right.

- Oil slide here.

- We're gonna put it inside a grinder.

Do you want to bring a meat grinder?

- Yes.

- Do you wanna bring it into the shot?

- Sure, I can do that.

- I bring it over.

- We're all done with the cutting board.

- Yeah.

So you can get rid of that off to the side there.

I guess you can do that.

So this is my grinder that I use.

- Here it is.

- You all kinds of grinders... - Is this the family grinder or what?

- This is the one I started with.

My father, when you have the story, had a much larger one.

I started with this one.

Then for the Mont Carmel feast, I use a much bigger one.

But for the sake of eases or the shell today about the some other one.

Italian you always gotta have a backup grinder in case something goes know.

- We got our cubed pork.

- Yes, so now we have some mix it - Pork butt.

- Now we have to mix it, so we use the secret family recipe.

- 'should I not look at the spices, the herbs and spices.

Put 'em in there, put 'em in there.

These again, secret family resting me.

- What they're.

- Oh.

- So when you do that like that's the combination of spices.

I'm gonna put a little water in there.

- Water?

- Just to make it mix a little bit easier.

- Okay now what?

- Then you just mix it with your... - 'gotta massage it?

- Yes.

- [Chris] Make sure you mix it all up.

Make sure you get all the spices in with the pork.

- So you remember doing this as a little kid?

In your father's market, which was on Arsenal Street in Watertown.

Right across from St. Anthony's.

What was it called?

- It was called Gore's Meat Market.

- Frank Gore's?

- Gore's meat Market.

- What was your dad's name?

- My dad's name was Dominic.

- Dominic?

- Well, my grandfather's name was Frank.

So I was named out from my grandfather.

- Okay, alright.

- So it looks good.

So we just take that now?

- Smells amazing.

- No we're just ready to put you.

- 'sure you can't tell me what's in it?

- What's in the positive, (laughing loudly) try I tell you you want me to tell you what I have to tell you.

- I understand, okay.

- So now this is a hand-eye coordination thing.

You have to hold onto the casing.

Come out and you have to feed it.

So it's kind of to take some practice to... - 'all right, why do you heat it please?

- 'do you want to try this?

You wanna try this?

You could try it later.

- I wanna try it.

But... - 'let's your part of it.

You ready?

- Yeah.

You see it come through, (machine whirring) It's gonna come through, this is gonna hold in the casing.

So this is what you eat in the store.

What's in the sausage?

If you want clap, if you want, you wanna cut this off if want Johnny?

That's (indistinct) - Turn it off, I'm gonna try.

- Yeah.

- Okay, do you have to tie a knot in the end?

- Used to in the old days or now we just kind of squeeze it.

- Okay.

- It's fine.

So you can try this and just keep your thumb and your forefinger on the end.

You're kind of squeezing it and guiding it.

(machine whirring) Am I supposed to just hold on the end a little bit?

Hold here on the end.

Here we go.

Look at it.

Doing good.

- Hey, (machine whirring) I know Italian sauce.

I love to eat it especially Mount Carmel feast.

(indistinct) - Take it, take it.

And then look at that, let just cut it.

You just did it.

Good job there, fresh.

- Fresh Italian sausage.

- The first time you did really well.

- How do you like when you get it in the store?

It's not one big, huge piece.

What do you do, Frankie?

Show me what you do, show me.

- Okay this is what people, I just gotta measure just take it.

I'll measure it we do, we have a thing.

We measure it to six inches long.

- Okay.

- And use a four inch torpedo.

So it just hangs off the edge.

So to give a nice spin.

- You just spin it or something.

- You give us spin or squeeze.

What doing?

- You just squeeze it.

- You squeeze it together, you squeeze it, you.

- Cut it with a nice cut, and that's it.

- Look at this.

And you gotta kind of do the ends like that.

And that's it.

- We got some big rolls like you guys have at the mount common feet.

So we gotta make 'em big.

So let's make a few bigger so we can cook 'em in the wood fire.

- Like that, how big do you want?

- Yeah, that's good, make a big one.

- Like that.

- Let's see, check this out.

- Okay, see if we can do that?

- Yeah.

(gentle music) - All right Frankie, now that we've got the sausage all in the case, we're gonna cook some up, so throw it in a pan.

- Okay.

- All right.

I wanna do that thing that you did, you squeeze it?

- [Chris] Squeeze it, yes.

- Like that.

And then you just cut it.

- Cut it, yes.

- Okay, cut it for me.

- All right.

- Okay.

- Your fingers okay there?

Just right in a pan.

Doesn't need any olive oil?

- Little bit of pan, maybe you spray or not olive oil.

- I got olive oil right over here Frankie I got oil right here always gotta have it next nearby.

There you go, buddy, okay?

- Around that's fine 'cause it doesn't have much fat in it, so.

- Okay.

Teamwork, makes the dream work.

- That's right.

- Okay is that good?

All right.

So sausage is going into the woodfired oven now in order to really have the full experience, like when we go to the Mount Cardinal Festival, you always gotta have peppers and on onions.

- Absolutely.

- On the side.

So we do have a red pepper, we got a red onion, got a yellow one.

You wanna help me cut it up?

- Sure.

- All right go ahead man.

Go to work.

I'm gonna put you to work and then I'm gonna ask you some questions.

- Sure.

- Okay.

- Take care.

- First of all, I really want the recipe.

(laughing loudly) Come on, how about the recipe, buddy?

- No.

- For posterity sake?

- You know what they always tell you, Johnny?

- What do you tell me?

- It's a secret family recipe.

So if I tell you.

- Yeah.

- I gotta kill you.

- No, no.

- All I don't want, he would never do that 'cause he's a big sweetheart.

I know Frankie a long, long time.

- I tell you, yeah.

- So as far as Mount Carmel feast goes, how many days worth of sausage making goes into that?

What is it, three days?

- It's a two day process.

One day we spend a cutting up the pork, making the sausage and grinding it and everything else like that.

And then we let it sit overnight.

The next day we go up and because we have so much sausage, it's impossible to just take the sausage and put it on the grill raw and keep up with the demand.

So we have to precook the sausage.

- Oh, okay all right.

- So we put it in pans.

Pans and we have an oven up there and we precook the, and then there's a line half an hour.

- There's not, I mean there's a line for the fried dough, but like the people who sell the hamburgers, I think they get a little jealous.

'Cause everybody's waiting for the Italian sausage.

It's like a huge line.

Like all the way to Bellow Avenue, you know what I mean?

But nobody's waiting to line for the hamburgers.

- It's usually usually about the fried dough and the sausage.

- I don't know how much you like to cut it up, but we're just gonna cut on like that.

- Yeah.

- Come on.

It'll burn it off Frankie, let's go.

We're gonna, I'm hungry, I want to eat.

- Okay, come on.

- We'll just throw that right up in there like that.

You did a good job though.

You did a good job cleaning that.

- Thank you.

- Yeah.

So as far as the store goes, what else did your dad sell at his market?

- Oh, he had the sausage is a big thing, but then he had meat markets.

So he get steaks beautiful cut and cut steaks and Italian cold cuts and olives and cheese and the provolone hanging from the ceiling like you're see in all the old stores.

- So do you make sausage like at your house?

Like you've got that sausage maker that you brought.

Do you just make up some fresh houses?

- Yeah a little kitchen area downstairs.

And I just do it up for family.

- Nice.

- Family and friends yeah, sure.

- All right, so grab me a cast on your and skillet back there.

Frankie, we'll throw some olive oil in it.

- Okay.

- Okay.

And we'll throw the peppers and onions in.

We'll get those going, We'll get those going along with our sausage perfect.

Throw the olive oil in there, Frankie.

All right here we go look at us.

- Nice.

- Go on.

Yeah, perfect, perfect.

Look at that.

Okay, going in the oven right next to the sausage.

(bright upbeat music) All right while we let that cook, that's Italian sausage that we just made fresh right here in front of everybody.

I just wanna ask you some more questions.

- Sure.

- Okay.

- So I know there's a guy from Jersey who comes up to Watertown, New York and he helps you guys make the sausage for the Mount Carmel feast.

And he often comes up and does the Bravo Italiano Festival.

- Yes, that's correct.

- And helps you make the sausage.

He's known as the sausage king of New Jersey and his name is Vito, right?

- Vito, Vito.

- And when did you guys meet?

- About 25 years ago at Fort Drum.

I was a civilian working there and he was a reservist there.

And we connected through a mutual party.

- So he's a reservist?

You guys find out that you got something in common.

- Yes, his grandfather had a grocery store meat marker my grandfather had one.

And then because kids, we grew up making sausages, so our legs were like parallel and we never met each other.

So we became great friends.

And then I said to Vito, so they wanted me to make sausages for the on caramel feast.

My grandfather and father did it in the store for years.

And then this was like 15, 20 years later.

How much you want me to make?

500 pounds, I said my on, that's a lot of sauces.

Vito wanna come up and help make 500 pounds, sure.

So that was 15 years ago.

And every year he comes up, drives six and a half hours from New Jersey.

Sends a whole week up here, helps me make it, and then he helps make the fried dough later.

- It's weird 'cause I got a text from Vito right before we started this... - Yes.

- He knew.

- He knew.

- How did he know?

- Just sent us.

- Oh, I think that's cool.

That sausage brought you guys together?

- Yes.

- So that's kind of a neat thing.

All right, so when is the Mount Carmel feast this year?

- Okay, it's gonna be June 23rd, 24th and 25th.

It's always the last weekend in June.

And they're right across at Arsenal Street right to St. Anthony's Church.

Just about half a mile and a half from the 81 Exit 45 off 81.

- Yeah come on down.

All of our Kingston.

Oh yes in Ottawa viewers need to come down and check it out?

- Yes, they do.

- It's a lot of fun.

There's a lot of great food music, a little vinno.

- Yes.

- A little vinno.

- Rights fried dough.

- Fried dough, yes.

- And gories's famous.

- Italian sausage.

- Italian sausage.

- That's right.

We got great pizza with little tear family.

We've got stuffed shells, we've got chicken pared, torpedoes, and goes on and on.

- So making you hungry out there.

- It's a good time, it's a good time.

And it's freedom... - 'what had you said about Italians when it comes to making food?

- You always gotta make more.

So if you have a family dinner for 10 people, you cook like you're having 20 over.

'Cause you never want run outs.

A mortal sin to run out of food.

You have leftovers give a take home.

So Saint Anthony's, yeah.

So it's a big event as becoming a reunion.

People get together every year.

- I love it.

- It for this and it's just amazing.

- Well, I'm gonna be there and I'm gonna be in line for this famous Italian... - Well, let's come down.

- But guess what?

Time to pull it out the oven.

- Right, let's do it.

- Let's go.

- Okay.

(bright upbeat music) Here you go, look at this.

Nice.

- Now I gotta say, we made a lot of sausage and you said we gotta make enough for everybody.

So we actually doubled the batch.

- Of course.

- Ooh, it's hot everybody.

- It's an Italian wing.

- Look at that.

- It's an Italian wing.

- We gotta give it one second to Cool.

Frank Gorri, I love this.

Now let me ask you a question.

We're gonna put peppers and onions on this Italian sausage.

Do you put ketchup?

- No, not usually, no.

I found him was always.

- No ketchup on your Italian sauce.

- That against that ketchup or mustard but people do that.

They just say, why do you want to cover up the taste of my great Italian sausage?

(laughing loudly) But people do that, you can do that.

- He's a purist, all right.

So here's what we got, I ended up getting, did you say Tre makes the bread further rolls for the Mount Carmel feast, Great Italian family in the north country?

So I got some of their bread.

So do we wanna put the peppers and the onions in first?

- I put 'em on the bottom usually that way.

- 'how about the cheese I bought?

I got some mozzarella.

- I put the cheese over the top if you want to put the peppers.

- So we put the peppers in, the onions in.

- That way they're in the roll and they don't fall out of the roll.

- Okay.

- When you're eating, then you put the sauces on top.

- Okay.

- And then you can put the mozzarella on the top if you want.

- Okay, there you go.

Like this.

- Just mouth a little bit if you, that's another variation, but sure.

- I know you don't normally put the mozzarella on, but... - 'not for the feast we don't.

- Everybody would love it.

- Yes.

- Okay, that's yours.

Give me another plate.

- [Chris] Okay.

- Let's make another one.

Again we've got the roll.

- [Chris] Okay.

- You want me to make this one without the mozzarella for you?

- [Chris] Sure.

- Okay, you want sausage and the peppers on the bottom?

Okay.

This is a curly one.

- Correct, (laughing loudly) squeeze it.

- Look at, we're gonna put a couple of these up top.

- [Chris] There you go.

- You can do that just to make it look good, all right?

All right, that's for you.

- Okay awesome.

- Woo Frankie.

- Isn't that beautiful?

- All right, let me get mine.

- Okay.

- Okay, so here's the deal.

We're about to take a bite here, but go's Italian sausage.

You'll find it at the stand, at the Mount Carmel Feast at St. Anthony's Church on the last weekend in June.

- June 23rd, 24th and 25th.

Right on Arsenal Street, off exit 45 and 81.

- I love that.

- Lemme tell you, you wanna get there early 'cause there will be a line.

'Cause it's always a line for the sausage, okay, let's do a taste.

- Thanks okay.

- Look at this.

Oh, not mm.

Oh.

Correct.

- Perfect.

- Sure, you're not gonna tell me the secret family recipe.

- Nope.

- I tried folks.

- Can't do it, (laughing loudly).

- So good.

We'll see you and lie at the festival.

Thanks for watching Johnny on Fire.

Thank you so much, thank you, thank you Frankie, thank you for coming.

Check out the dinner at Johnny's podcast wherever you get your podcast.

And Johnny on Fire is on WPBS tv.org.

You can see all the recipes even though Franks isn't gonna be up there, (laughing loudly).

And of course you can enjoy the back episodes.

Thank you so much for tuning in (speaking in a foreign language) - Okay, take care everybody.

Bye-Bye.

Enjoy.

I'm gonna cut those 'cause it was way too big for you.

- And that does it for us this Tuesday evening.

We do hope you join us this weekend as WPBS begins its week long summer membership drive.

We hope to have your support to help keep all of your favorite programs on the air.

So please consider becoming a member of WPBS and we look forward to seeing you this weekend.

And then join us right back here in two weeks for a fresh look Inside The Stories and here is what we'll have for you.

A program that keeps seniors active while helping other seniors is making waves in the north country.

Discover the power of seniors, helping seniors and Collective Joy Farm in Kingston, Ontario offers fresh greens and meals from their innovative indoor farm.

Also, the Lorraine Mansion located on Ford Drum is jam-packed with history.

We'll take you inside to learn more.

Meantime, we wanna tell your story.

If you or someone in your community has something meaningful, historic, inspirational, or educational to share, please email us@wpbsweeklywpbstv.org and let's share it with the region.

That's it for now, everyone.

We will see you again very, very soon.

Have a great night.

- [Presenter] WPBS Weekly inside the Stories is brought to you by the Watertown Oswego Small Business Development Center, a free resource offering confidential business advice for those interested in starting or expanding their small business.

Serving Jefferson Lewis and Oswego Counties since 1986. online@watertown.nypc.org.

Additional funding provided by the J.M.

McDonald Foundation, the Dr. D. Susan Badenhausen Legacy Fund of the Northern New York Community Foundation and the New York State Education Department.

- I really want the recipe, (laughing loudly).

Come on, how about the recipe, buddy?

- No.

- For posterity sake.

- You know what they always tell you, Johnny.

- What do you tell me?

- It's a secret family recipe.

So if I tell you.

- I gotta kill you.

- No, no... (logo whooshing)