Frances Marion Platt's profile photo

Frances Marion Platt

New York

Grantwriter, Journalist and Editor at Freelance

Articles

  • 1 week ago | hudsonvalleyone.com | Frances Marion Platt

    Hey, how’s your 401(k) doing, presuming you’ve got one? Has your nest egg tanked, or are you reluctant even to take a peek at it? With recession looming, it may be instructive right now to give some thought to what philosophies and activities helped people survive harsh economic times in the past.

  • 1 week ago | hudsonvalleyone.com | Frances Marion Platt

    If you’ve only just discovered downtown Rosendale in recent years, you might think of the storefront of 407 Main Street simply as the site of the Alternative Baker. If you didn’t linger to consume your comestibles on-site, you might never have noticed that there’s an enormous old wooden bar in the side room. That bar is nearly a century old now, and it’s imbued with local tippling history: As the Well, it was founded circa 1930 by a man named Jack Daley.

  • 3 weeks ago | hudsonvalleyone.com | Frances Marion Platt

    Mill House Brewing’s expansion to the west side of the Hudson has been a long time coming, but it’s finally here! HV1 got a sneak peek at The Ridge by Mill House during a soft opening event on Thursday, March 20, and we were suitably impressed.

  • 1 month ago | hudsonvalleyone.com | Frances Marion Platt

    Like the groundhog taking a peek outside its burrow to check on whether it’s really spring yet, artists and makers are finally beginning to emerge from the work-from-home exile imposed by the arrival of COVID five years ago. Turning inward and getting contemplative for a while can be a fruitful way of coming up with fresh ideas and approaches in one’s creative life; but there comes a time when one feels a need to bounce them off one’s peers, to seek input and constructive criticism.

  • 1 month ago | hudsonvalleyone.com | Frances Marion Platt

    Whenever word hits the grapevine that a new eatery is planned for New Paltz, amidst all the happy anticipation one can always count on a few cynics automatically responding, “Oh, it’s probably another pizzeria/coffee bar/Mexican place — we have too many of those already.” And there’s undeniably a historical pattern of copycat businesses cropping up on or near Main Street not too long after a new style of cuisine is introduced and proves popular.

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