水果派AV

Horning takes the five or six puppies in his care on road trips to Boston and the docks of New York City to expose them to the crashing of shipping crates. However, he makes sure to train them "soft," without using a loud voice. That's because Horning's service dogs will be paired with children with autism, and the dogs need to be emotionally sensitive enough to reflect what the children feel.

"You can tell what the child鈥檚 going through by how the dog is. If the dog鈥檚 happy and boisterous, it鈥檚 a pretty good indication that the child is OK," Horning said.

He breeds chocolate Labs at his farm in Union Springs every two years, and picks two out of every litter to train as service dogs for children with autism聽鈥斅爓hich comes at no cost to the families. Horning said he works with an organization called Paws 4 Ability that chooses the children who receive the service dogs.

Horning chose chocolate Labs for their easy-going and nonthreatening nature, as opposed to another common service dog: German shepherds.聽

鈥淭here鈥檚 almost no perceived threat to a Lab. So when you give someone a service dog that already has social anxiety, giving them a dog that keeps people away is not really a way to fix or counteract that social anxiety," he said.聽

Horning also tries to gradually breed his dogs to be smaller to better accommodate the families, and so the dogs can accompany the children in smaller spaces like planes.

The first thing Horning does to train his puppies is put them in a car to go on long rides, and bring along his four adult Labs to demonstrate calm behavior. The puppies also learn to track scents if their child ever goes missing, show their teeth with a disguised command if the child ever feels threatened, and bark at the scent of human urine.

Another part of the desensitization training involves hanging around a couple of barber shops in Syracuse so the dogs can get used to all kinds of physical, racial and cultural diversity.

"It鈥檚 very easy to raise a pup in your little nucleus of your world, and then the pup freaks out when it sees somebody that鈥檚 over six-and-a-half-foot tall or somebody that wears a western cowboy hat or somebody whose skin鈥檚 a different color," Horning said.聽

He'll also put the dogs in the bed of his truck and take them around Auburn, where he often hears strangers' stories about their own dogs: "They relay a story about loss or they relay a story about life, and I鈥檝e gotten very good at redirecting people鈥檚 sorrow," he said.聽

One of the dogs in the pack, T.J., is Horning's own PTSD service animal. Horning was electrocuted 13 years ago while on the job repairing telephone lines, and sounds of crackling and popping bring back traumatic memories.聽鈥淚 spent an unbelievable amount of time in a hospital bed, in my head," he said.

But, once he got home, Horning's dogs didn't care about the physical changes that impacted his own sense of identity. He then went on to train PTSD service dogs before switching to his current training for children with autism.聽

"I have a quote on my fridge and it says, 'The meaning of life is to find your gift, and the purpose of life is to give it away,'" he said. "And that has been probably 90 to 95 percent of the driving reason why I do this. I want to know that I make a difference."聽

The portrait of Kahlo at the top of the stairway to the second floor of the restaurant is but one way it evokes her surrealist style.

Designed by Thom Filicia, a member of the cast of the original "Queer Eye for the Straight Guy," the colorful 7,500 square-foot-space is a feast for the eyes. Large golden flowers bloom from the walls, and every surface, from the pillows lining its seats to the cages holding its candles, is richly patterned and textured, suggesting a certain authenticity.

But what gives the restaurant that authenticity is its food. Executive Chef Albert Herrera, previously of Avicolli's in Syracuse, has conceived a menu that General Manager Patrick Lischak described Tuesday as "hometown Mexican cuisine." Staples like tacos and enchiladas are there, but they're filtered through Herrera and the family recipes he grew up with.

"People are going to see some dishes they're used to, and some dishes they're not used to, that are a little more authentic to Mexican cuisine," Lischak said.聽

One highlight is Herrera's posole, a slow-cooked pork stew with 聽that聽the chef's grandmother made on Sundays, Lischak said. Depending on the amount of spices or lime juice used, its flavor can range from hot to sweet. Another highlight is chiles en nogada, a chili pepper stuffed with pork, raisins and more, and served with a walnut cream sauce.

Both items were popular at tastings put together by Elephant and the Dove's owners, Adam and Kim Weitsman, as they prepared to open the restaurant, Lischak said. Also owners of The Krebs down Genesee Street, the Weitsmans wanted their second restaurant to both bring the Mexican food they love to Skaneateles and make that food affordable.

"Adam runs a blue-collar business (Upstate Shredding), so he wants to offer the experience of walking into a beautiful restaurant, sitting and eating a meal for $10 to $12 a dish," Lischak said.

The most expensive item on Elephant and the Dove's menu is a 12-ounce steak for $24, Lischak said. Three tacos, meanwhile, are $9 to $12, depending on which of the six options is ordered. They include shrimp, steak, pork and a rotating catch-of-the-day taco that will use fresh, available fish. The menu is 22 items, Lischak continued, and will change "when it needs to."

Affordable as it is, Lischak said, the restaurant's Mexican fare isn't prepared cheaply. Herrera and his staff makes all of the tortillas, sauces and other components from scratch.聽

"We're trying to make it our own and set the tone for Mexican food in Skaneateles," Lischak said. "Because it hasn't been seen here before."

Elephant and the Dove took the same approach to its cocktail menu. Its five original specials include a hibiscus habanero drink, as well as a margarita that substitutes the traditional orange liqueur with salt water. And instead of salt on the rim, there's a tahini spice that pops against restaurant's green cocktail glassware, Lischak said.

Other drink options include house-made sangria, Mexican and local craft beers, and Scorpion Bowls, a 96-ounce glass skull for groups that want to share a cocktail. Wine is less of a focus at Elephant and the Dove, Lischak said. The restaurant carries a basic selection, but The Krebs already serves a Wine Spectator award-winning program, he noted.

The general manager said the restaurant was designed to drive business with its bar, which is the centerpiece of the first floor when patrons walk in the Genesee Street entrance. There are some tables surrounding the bar, including an area with no speakers for more conversational dining. But the main dining area is the skylit second floor, where the kitchen is also located. (A dumbwaiter delivers food to the lower floors.) Six of the seats on the floor are located at an exhibition counter facing the kitchen, which Lischak expects to be popular real estate.

"We hired a very lively kitchen staff," he said. "We want the guests being able to interact with the staff at any time, and them having the knowledge to answer questions that might come their way."

Diners who prefer privacy can opt for a room on the lower level with the only table at Elephant and the Dove that can be reserved. It seats 12 to 14, Lischak said. Also on the lower level is a takeout kiosk with its own entrance at the back of the restaurant. And delivery will be available this summer to the Clift Park docks, Lischak said. Food can be ordered online or by phone.

Elephant and the Dove's private room also has its own music system. That may come in handy Thursday through Saturday nights, as the restaurant will have a resident DJ performing those nights. The DJ, whose booth location is still being determined, will set the mood of the restaurant with the music he spins, Lischak said.

"We want that fun atmosphere. Not loud, but upbeat," he said. "Where people come in, relax and have good drinks and good food."

The owners of New China Royal on Genesee Street for 10 years, Gao and Li are now counting on that interest in Thai food as they open a second restaurant: Spoon and Forks Asia Cuisine.

Located down the street from their first restaurant, at the former Tabatha's and Ricky's before that, Spoon and Forks features an expansive menu of Thai and sushi. Traditional dishes include curry chicken, basil chicken and pad Thai (stir-fried noodles with egg, scallions, bean sprouts and dry tofu topped with ground peanuts). The sushi bar serves all manner of tuna, salmon and other rolls. There's also a hibachi bar in the restaurant with chicken, shrimp, steak, salmon and scallop options. And those who just want good old General Tso's or sesame chicken will find those dishes as well.

Speaking in their new restaurant Thursday, the day of its soft opening, Gao and Li said they've been planning to open a second restaurant for several years. They envisioned it being a more formal, sit-down restaurant to complement the takeout business they've been doing at New China Royal since 2009, they said. They were just waiting for the right place to open that restaurant.

That place came along in September 2017, when Gao and Li bought the building at 264 Genesee St. for $98,365, according to 水果派AV archives. But that was only the beginning: Gao and Li spent the next 15 months renovating. They replaced the floors, painted the walls and installed their kitchen. What was a seating area between the bar (which serves beer and wine) and the main dining room now hosts a private party area, as well as the hibachi grill and the sushi bar. There's also new wooden trim, new lighting, new tables and seats 鈥� it looks like a whole new restaurant.聽

Gao and Li said they liked the openness and location of the building. Now, they're spending the week until their restaurant's Jan. 24 grand opening making sure the food they serve there is also to their satisfaction. Between the community's appetite for Thai cuisine and their good relationship with that community, Gao and Li believe Spoon and Forks will be to Auburn's satisfaction, too.

"I care about my food, my customers and my business," Li said. "I treat my customers like my good friends, so everybody treats me like a good friend too."

"People, it's the people," Deb Olevano said, expressing the same sentiment voiced by nearly every camper 水果派AV spoke to on Thursday.

"It's just the warmth and friendliness of the people. Sometimes that's all you need," General Manager Em Robinson said.

Olevano works the front desk and snack bar at the campground, which is open from May 15 until the end of September, where she loves seeing new and old faces, and especially likes helping newcomers acclimate.

First-timers, who usually accompany more veteran visitors, are often reluctant to disrobe, Robinson said. But that soon wears off with the helpful encouragement of neighbors, who often go the extra mile by doing things like lending the newcomer a sarong to partly cover up or driving them around the grounds on a golf cart.

Besides working at the camp, Olevano has been spending her summers at Empire Haven for more than 15 years, and what keeps her coming back is the friendly, caring atmosphere.

Already familiar with nudism, Olevano first visited Empire Haven with some friends. She quickly came to love the camp, and bought one of the approximately 100 sites on the 98 acre property.

Before she could take her first visit to her new site, she got a phone call that bad weather had knocked it over. Once she finally got there, rather than the disaster she imagined, she found four of her neighbors, only one of whom she knew, had just finished setting it back up for her.

"They said 'once you buy a plot you're family,'" Olevano said.

The camp has an array of amenities, like a pool, two hot tubs, a sauna, a fishing pond, and pickleball and petanque courts, and Robinson said there's plans for a clubhouse expansion in the next several years.

"We're always looking for ways to improve this place because it's loved by many and enjoyed by many," Robinson said.

Part of what makes the camp so enjoyable, multiple campers said, is the way it breaks down barriers. When people don't feel socially stratified because they're wearing a mechanic shirt while someone else is wearing a lawyer's suit, they're free to just be themselves, Robinson said.

"It helps us realize we're not as different as maybe we think we are," she said.

When people are comfortable and confident themselves, it shines through in the form of warmth and friendliness, she said.

Petra Stone, an eight-year camper who tends a sizeable flower garden with lilies that tower over her, felt much the same, saying the camp provides a sense of community and rejuvenation.

Rather than being about exhibitionism,聽 as some people think, it's quite the opposite, Stone said. In fact, the camp's dress code stresses that nudity is not sexual in nature, and intimate apparel like lingerie, thongs and bathing suits are considered inappropriate.

After awhile, the nudity becomes second nature that you don't even think about, she said, and interactions become about real, face-to-face exchanges.

"You just connect with people," Stone said.

Additionally, Stone said coming to the camp, which she described as "sacred," and an "oasis," has helped positively changed her perspective on her body and those of others.

Especially for women, who often can feel like they're not attractive enough in any number of ways the media says they should be, Stone said, seeing that people come in "all shapes and sizes" is freeing.

"You find out the body is beautiful regardless, and there are very few perfect people except in magazines," Stone said.

On top of the overall campground's 60th anniversary, Empire Haven is also celebrating the 28th Northeast Naturist Festival, which promotes "ethical, family-centered camping, workshops, activities and relaxation," according to its program.

Octavia Sol谩, of Ithaca, is hula hoop dancer and one of many acts featured some of the dozens of activities that make up the festival's schedule.

This week was Sol谩's first time attending a nudist camp, but she said it came naturally. Part of her performance in hula hoop dancing is based on feeling the joy of the body and encouraging others to do the same, so the camp's setting made it only more organic.

Brian Leonard, Stone's partner and a first-year organizer for the festival, said he set the festival up by thinking what artists, lecturers, performers, or activities would be at his dream festival. From there, he just reached out to as many people as possible asking them to participate, with great results, he said.

For example, Leonard took the long shot of emailing Megan Murphy, the director of the documentary 鈥淭he Breast Archives鈥� and asking her to come to the camp. To his surprise, she accepted, and the other night the clubhouse was packed with people 鈥渕oved enormously鈥� by Murphy and her film, he said.

After starting on Tuesday, the festival will be wrapping up on Sunday, but the camp itself will stay open and continue to offer a chance for campers to relax and forget their stresses.

"When you take off all your clothes you take off all your worries," Olevano said.

Open as of Nov. 23, Lavish Lounge Bar and Restaurant offers an upscale vibe and authentic Jamaican food in the former Auburn Ale House at 288 Genesee St. Owned by Kirkland, of Syracuse, and partner Marcia Myers, of Auburn, the business isn't just a break from the ones that have previously occupied that building. It's also meeting needs that the city's night life wasn't, Kirkland said.

"This place could use something different," he said. "Everything's fairly similar."聽

Kirkland came to Syracuse 10 years ago from Jamaica, where he earned a degree in mechanical engineering, worked at a few restaurants and also DJed. With those last two interests in mind, he began looking at opening a business about three years ago. He went to as many bars and restaurants as he could in Syracuse and Auburn, noting what they were doing 鈥� and what they weren't.

Then, earlier this year, an opportunity to open that business arose when the Auburn Ale House announced it would close.

As Kirkland and Myers started planning to open Lavish Lounge there, they soon realized the culture shock it would represent. For instance, Kirkland recalled seeing Ale House customers wearing pajamas and flip-flops. Those two items, along with hats and any head coverings, will likely be prohibited on the new establishment's dress code, which will be enforced by security.

"They tried to run the best business they could, but they pulled in people who weren't good for its image," he said of the Ale House.

Renovating the space also meant replacing walls that looked like they had been struck several times over, Kirkland said. Building out Lavish Lounge was a rough process overall, he continued, as an early contractor tried to raise his prices from what was agreed. But after parting ways with him, and receiving help from friend Robert Lang, Kirkland and Myers were ready to open.

The result is hardly recognizable from the Auburn Ale House, or predecessors The Blarney Stone and Smokey's Tavern. Oranges and purples dominate the color palette, and the matte white finishes of the high-top tables, which light up, complement the curvy shape of the chairs. Kirkland still wants to do more, though, including covering the wooden bar in white paneling and adding LED lights to bathe those surfaces. He'd also like to add more stalls to the spacious bathrooms, though has replaced their vanities and framed their mirrors in lights.

On each side of the bar are roped-off sleek white couches that will officially become VIP areas when Lavish Lounge holds its grand opening in mid-December. Kirkland said the lights will dim, he'll DJ and some of the TVs will be turned off at night to create the lounge atmosphere. Specialty mixed drinks like Jamaican rum punch will also be available for show as much as sipping.

The menu, meanwhile, consists of several Jamaican staples, including jerk, curry and brown stew chicken. Lavish Lounge also uses Jamaican rubs to spice up more familiar fare, like cheeseburgers.

"We tried to incorporate what we know with what people are already used to," Kirkland said.

As the Lavish Lounge welcomes its first customers and works out any kinks before its grand opening, Kirkland wants to make clear that the new establishment is for everyone. No one is discouraged from coming 鈥� they're just encouraged to come prepared for a more upscale experience than they might be used to, he said.

"I'm here to service Auburn as much as I can," he said, "and to please the people as much as I can."

Throop native Mark Jindrak joined the staff of the restaurant Oct. 19, he said in a recent interview there. At 6-foot-6, his stature hints at his grappling past, but his sharp dress and sharper demeanor make him look like he's been running businesses instead of ropes all that time. And that's why Jindrak was hired by Adam Weitsman, who owns Elephant and the Dove with his wife, Kim.

"We really needed a strong leader at the helm, and if you look at Mark's history, he's been very successful at what he's done," Adam said. "The staff loves him, and he was just a great fit."

Jindrak wrestled for American promotions WCW and WWE before going to Mexico under the name Marco Corleone in 2006. But as he turned 40, the wear and terror of 18 uninterrupted years in the business took their toll, particularly a right shoulder injury sustained while filming a soap opera. So in March 2018, Jindrak retired. But he went out on top, holding the heavyweight championship of CMLL, the world's oldest promotion. Vaulting him to that first world championship of his career was his sex symbol-like status in Mexico, which spanned TV roles, magazine covers and more.

His boots hung up, Jindrak wanted to come back to central New York with his wife, Miroslava, and their son Jeronimo. After years in the bustle and smog of Mexico City, Jindrak wanted his family surrounded by the serenity and charm of the Finger Lakes, he said. He wanted his son to swim at Casey Park, to walk the pier at Skaneateles Lake, to see the Doubledays take the field.

But pro wrestlers don't get pensions. So to make all that happen, Jindrak needed to find another line of work.

"Being able to dunk a basketball, jump off the top rope and act didn't apply anymore," he said.

First, the family moved to Atlanta. They had to remain there several months while Miroslava secured her green card, Jindrak said. And because his only non-entertainment experience was waiting tables, he began looking for work at restaurants. He was hired as assistant general manager of Atlanta Fish Market, where he stayed for about a year while the immigration process concluded.

In October, Jindrak saw on Facebook that the Weitsmans were hiring a new general manager at Elephant and the Dove. He immediately texted Adam, and weeks later, Jindrak was in Skaneateles.

Though having a charismatic pro wrestler managing the restaurant is a nice bonus, it was Jindrak's leadership and familiarity with Mexican culture that made him the best candidate, Weitsman said.

"He came in and really took charge," Weitsman said. "He understands the flavor of Mexican food, he understands the culture. That's why this place has really come around."

Weitsman said service was "very slow" at the restaurant when it opened, and the food was "marginal." But six months later, under Jindrak's leadership, both problems have been addressed to Weitsman's satisfaction. The food is not only better, he believes, but the menu is more varied, with more vegetarian and vegan entrees. And the wait times are a third as long as they used to be.

Jindrak said his managerial philosophy is a Mexican saying: "poco a poco." Little by little, he has worked to organize the restaurant's team of about 25 in order to reduce those wait times, and to improve the food. He's had help with the latter from his wife, whose feedback he frequently relays to the Elephant and the Dove kitchen staff. She finds their chicken verde and enchiladas rojas better than those of any Mexican restaurant she's been to outside the country, Jindrak said. But spiciness is always a balancing act, he continued, so his American palate comes in handy, too.

True to his wrestling background, Jindrak also brings a certain aggression to running a business. He prepares his staff to be "crushed" by customers 鈥� "It's kind of sexy to have a little bit of a wait," he said 鈥� and makes sure he meets as many of them as possible. Cleanliness is also a high priority for Jindrak. He considers his workplace as much of a museum as a restaurant, so even the faintest smudge is wiped away as soon as it's spotted. And he's relentless about getting good reviews on sites like Yelp, and keeps a sign in the kitchen noting how many days it's been since the last bad one.聽

Because if there's anything Jindrak knows after 18 years in the wrestling business, it's the importance of sending the audience home happy.

"Everyone who comes in that door is going to leave with an opinion," he said. "It's either a one-star opinion, two stars, three stars, four stars or five stars. And that's how you get judged nowadays."聽

Across from the coffee bar, though, are coolers and shelves stocked with ingredients: spices, produce, syrups and more. And the staff at Pure makes its specials from those ingredients. So if someone wants to recreate that arugula salad at home, they can leave with a bottle of the lemon vinaigrette. Pure owner Luke Houghton, of Auburn, said almost all the ingredients are locally sourced.

"We make 99% of everything from scratch," he said. "Which is daunting sometimes."聽

The daily specials will be influenced by what's fresh and seasonal, Houghton said. But the food available at Pure Market and Eatery will also be influenced by the other parts of his business. At first, he wanted to open the downtown space to promote the main part: Pure Catering and Events. Houghton has been catering weddings, conferences and other events for about a dozen years, he said.

A private chef since 2005, Houghton has also worked in kitchens like Mirbeau Inn & Spa in Skaneateles and private conference center Savannah Dhu in Clyde. He also partnered in the former BeauVine restaurant at the Hilton Garden Inn in Auburn. But about five years ago, he said, Pure Catering and Events became his main focus. Since then, the business has expanded to home meal delivery service Pure at Home (formerly ). It brings fresh, healthy and fully prepared entrees to homes three to five times a week 鈥� "You just have to heat it up," Houghton said.

Now, Houghton has one platform for his catering and home meal delivery businesses at Pure Market and Eatery. Not only can he and his staff of 20 to 25 prepare all of Pure's food in the kitchen of the downtown space, but the new part of Houghton's business complements the other two. If he has extra squash from a catering job, for instance, he can turn it into soup and serve it at the eatery.聽Or he can make a few extra meals for Pure at Home and sell them for carryout at the market. So the new space closes a "circle of product," Houghton said, and reduces his food waste to almost zero percent.

Renovating the space, which previously held the Copper Pig BBQ & Taproom, took about a year. When it missed out on opening before summer, Houghton said, it had to take a backseat to the other parts of his business. But he also wanted to make the space welcoming, as he predicts its coffeehouse atmosphere will attract a wide range of customers, including remote workers and business meetings.

"We really went out of our way to make this place comfortable," he said. "I want to sit here, so I hope that other people do, too."聽

At night, Houghton plans to rent Pure Market and Eatery for dinner parties and other events. He may also organize supper clubs, which would see groups of 25 to 30 served a special menu at the two long tables in the middle of the floor, where the space's partition has been removed. Regular dinner hours and specials are also a possibility depending on customer demand, Houghton said.

Before those plans take shape, though, an important part of the business will launch in the next few weeks: Pure Market and Eatery's app. Customers will be able to see what's being served on a given day, Houghton said, and place their orders in advance. A new website that brings together the market, eatery, catering and meal delivery parts of his business is also coming soon.

And though it is his business, Houghton prefers to talk about Pure using the pronoun "we."聽

"I am such a small part of what actually gets done," he said. "Part of the vision is mine but we have a culture that it's a team here."

Working less than 100 feet down Genesee Street, DiVietro would often stop in the shop. He came to love the experience, he said Wednesday. Its atmosphere was as relaxing as its drinks were replenishing. So after Bridenbecker retired several years ago, and Renee Slayton took control of what she renamed Maggie's at Riverbend, DiVietro started to imagine what he'd do with the shop.

When Slayton started looking for a buyer last year, DiVietro got his opportunity. As of December, he is the owner of what's now Historic Grounds Coffee.聽

DiVietro, who also serves as Owasco town justice and president of the Auburn Downtown Business Improvement District Board of Directors, is leasing the space from the owners of Lattimore Hall, WCBB Holdings LLC, of Rochester. The coffee shop is managed day-to-day by Beth Murphy, but at Silbert, DiVietro is never too far.

He's already overhauled the menu: Coffee now comes from Coffee Mania in Cortland, Belgian waffle mix from New Hope Mills in Auburn and baked goods from Just Desserts in Auburn. The latter two are additions, DiVietro said. He's also emphasizing soups of the day and deli sandwiches, which Riverbend introduced about a year ago, but "no one knew they were there," he added.

Another highlight of the menu is Art's Delight, a frozen coffee drink dedicated to well-known Auburnian and former Riverbend regular Art Wenzel, who passed away in 2016.

Since December, DiVietro has also worked on his coffee shop's look. It's been repainted and gotten new furniture, and new tables to replace the booths near the windows should arrive soon. DiVietro also added an area with an electric fireplace and leather seats. All the changes have been made to open up the floor and enhance the overall experience, he said.

"It's nice walking in and seeing people relaxing," he said. "Coffee makes people happy."

DiVietro also hopes to add a newsstand area where basic items like pens, Band-Aids and aspirin are available 鈥� filling a need left by the closure of Cervo's News in 2016. Opening the space to book clubs and live music is also in the cards. And the storefront will be repainted and receive a new LED sign, DiVietro said. The Historic Grounds logo features "1848," the year Auburn became a city.聽

The shop's hours have already been extended to 5:30 p.m. weekdays and 5 p.m. Saturdays. In the summer, DiVietro hopes to push them back further, and add caf茅 seating.

Though downtown Auburn is slated to add two more coffee shops in the near future 鈥� Octane Social House in the Nolan block and Sun Cafe in Auburn Public Theater 鈥� DiVietro is confident Historic Grounds fits in without competing directly with anyone. He thinks people will be happy to have somewhere to grab a quick deli sandwich 鈥� and the same cozy experience that drew him there.

"I just want a good experience," he said. "For people to walk in and feel relaxed, as a coffee shop should be."

But Simkin and his wife, Bess, didn't buy the Phoenix Building for treasure. On the contrary, they want it to remain one. So they've been investing in the downtown centerpiece 鈥� most recently by having the cornice on its north and west sides painted taupe and auburn, and its window frames painted the latter. The colors match those of its clock tower, which was聽renovated聽in 2017.聽

Like all the work the Simkins have done on the building, the paint job is being funded by them. They originally sought $120,000 through Auburn's $10 million Downtown Revitalization Initiative grant, and made it to the city's final list of 19 qualifying projects, but withdrew their request after that list was聽submitted聽to the state for approval in March, Andrew said. That's because Paul Barron, a painter who's done work on the building's interior, offered to start the project this spring. And the Simkins preferred doing it now privately to waiting at least a year for the grant money.

The painting, which requires scaffolding over the South Street sidewalk and use of a hydraulic lift, is underway. The $120,000 would have covered both that and some caulking and sealing of the granite fa莽ade that was applied to the Phoenix Building's first floor sometime in the late '60s, Simkin said. Meanwhile, he continues聽.

The building has 35-40 rooms 鈥� the number is fluid because some can be divided or combined depending on a tenant's needs 鈥� and Simkin has been renovating them steadily. Common jobs include removing carpet and drop ceilings, exposing hardwood floors and high clearances. He's also uncovered some columns and skylights on the fourth floor, which was added in 1905. Simkin believes that historic character, including the wide, quiet hallways, make the building appealing to tenants. So does the way it welcomes natural light, a necessity when it was designed by architect Horatio Nelson White. And Simkin's efforts to preserve that character haven't gone unappreciated: In 2014,聽he won聽an Award for Building Rehabilitation from the city's Historic Resources Review Board.聽

"The building does have kind of a good vibe," Simkin said. "People appreciate it. People who've spent time here, and Auburn residents, even if they've never set foot inside, tend to appreciate it."

Simkin grew up in Seattle. After 25 years as a consul general in the U.S. Foreign Service, including a combined 15 years spent working in Spain, Kuwait, India and elsewhere overseas, he and Bess looked to retire in the Cayuga County area. His grandfather lived in Poplar Ridge, so he still has plenty of family in the area, including a sister who teaches at Ithaca College. The family also has a residence on Cayuga Lake. And the Simkins simply love the area, Andrew said. His and Bess' children, meanwhile, live in Maine, Maryland and North Carolina.

Though he was retiring from the Foreign Service, Simkin began studying for the state bar exam upon moving to New York. That's when he learned about the Phoenix Building. Wanting to put their savings toward real property rather than the stock market or other volatile investments, the Simkins bought the building from previous owners Dean/Conroy LLC for $329,000, according to Cayuga County聽. Beforehand, Andrew's property management and real estate experience was limited to some handiwork and maintenance. But it was just "a great building," he said.

Simkin practices a light caseload of real estate law from his office. He also volunteers with some area nonprofits, including the Howland Stone Store Museum as it聽restores聽Opendore, the Isabel Howland home in Sherwood. Otherwise, Simkin has kept busy working on his building. In addition to renovating rooms, he's redone bathrooms, replaced the roof above the Auburn Document Centre on the Genesee Street side of the ground floor, and opened the Havana Room, a rentable space for special occasions with room for about 100 people, on the South Street side.

The building was close to full when the Simkins bought it. Today, though, its list of tenants is even more diverse, spanning lawyers, accountants, counselors, a massage therapist, an acupuncturist, music and art studios, and more. Among its newest tenants is RAD Coworks, a modern work and networking space opened in April by Brian Redfield of Totum Design Co. and Sign Dept. Among its oldest is Connie Daloia, of United Marketing, who's had an office there since 2003. And under Simkin's ownership, Daloia said, the building has been noticeably different.

"There's more of a cohesiveness with the people now," he said. "Things are taken care of on the spot. And it's fun to see some of the old architecture restored."

Many tenants also feel a responsibility to the building, Daloia said. They're quick to alert Simkin about any issues they notice, and Daloia personally checks to make sure it's locked when he leaves at night. He also maintains an aquarium outside his office, which serves as an informal waiting area for patients and customers of neighboring tenants.

As the Simkins continue working on their building inside and out, stewarding one of Auburn's treasures, Andrew hopes that same feeling extends to the community as well.

"I just want it to continue to be well-used and appreciated," he said. "I enjoy coming here and spending my days here. And I expect to keep coming here as long as I can."

Peirson, who roasts his own coffee beans at a West Street facility, believes the quality of his product is a small reason for Simple Roast's success. The bigger one, he continued, is customer service.

"People like to have a good experience here, a friendly face," he said. "We remember their drinks. We know their dogs, we know their kids. We know when they're driving their wife's car."聽

In search of where to build that second location, Peirson scouted Auburn properties for several months, he said. The Towne Center Plaza site not only gave him the space required of a drive-thru, but on the opposite side of the city from the other Simple Roast, it's positioned to attract its own pool of caffeine seekers. That stretch of West Genesee Street sees average annual daily traffic of聽10,458 compared to 13,123 by Grant Avenue Plaza, to the state Department of Transportation. And the new kiosk is closer to downtown, sparing customers there the drive down Grant Avenue.

The 275-square-foot kiosk was built in one of the plaza's outparcels, close to the road. Aside from 2 feet of extra length to fit another refrigerator, the new Simple Roast is virtually identical to the first one, which previously hosted Nana's Cafe and Custard's Last Stand. After two and a half years operating that location, Peirson said, he's learned how to make the most efficient use of such limited space. He now has two baristas working at all times, with a bar-back in the morning and, if they get busier, afternoons as well. Overall, Simple Roast employs 16, eight at each kiosk.

Peirson also learned that Simple Roast's original food selections weren't conducive to its coffee service: Preparing bagels and breakfast sandwiches only made waits longer. So he swapped those items for seasonal drinks and specials. Those join coffee staples like lattes and mochas, as well as chai, smoothies and more on , which is the same at both Simple Roast locations, Peirson said.

With his trusted baristas holding down the kiosks, Peirson now spends almost all of his work time roasting coffee beans. He was going through 20 pounds of coffee a week after he opened the first Simple Roast kiosk, he said. By the time the second opened, he was roasting 500 pounds a week. That includes not only the 60 to 70 retail bags sold and the four or five 30-pound bins used weekly at the kiosk, but also the wholesale accounts Simple Roast has attracted. Peirson has already upgraded his roaster from making 5-pound batches to almost 20-pound ones, he said.

He may have to upgrade again after one of Simple Roast's wholesale accounts opens: Auburn Public Theater's caf茅. Scheduled to open later this year, the caf茅 will both serve Peirson's coffee and sell his beans. Having his coffee available downtown, in a sit-down setting, will satisfy a common request Peirson hears from customers, he said. But he has no plans to build a Simple Roast caf茅: He prefers the customer experience of the drive-thru. And after opening his second one, he's trying to keep pace with a business that's doing three times the numbers he planned to do.

"I never expected this to be so popular," he said. "I'm obviously incredibly humble and glad that it is, but it isn't what I expected."聽