The Highlands Current reporting team brings you fresh interviews that highlight the people, key issues and cultural happenings in Beacon, Cold Spring, Garrison, Nelsonville and Philipstown, New York, in the Hudson Highlands.
Tracing The Highlands’ Indigenous History, With Evan Pritchard
Anthropologist Evan Pritchard is a descendant of the Mi'kmaq people, who are part of the Algonquin nation, and has taught Native American studies at Pace University, Vassar College and Marist College. In this conversation with Michael Turton, he details the history of Native American people in the Hudson Valley.
The Poet Next Door: James Hoch
April is National Poetry Month and, in a new episode, Current editor Chip Rowe shares a conversation he had last year with James Hoch, a Garrison resident who has been a professor of creative writing at Ramapo College since 2006. Hoch’s most recent collection of poetry, Last Pawn Shop in New Jersey, was published in February.
A History Of Secession Movements, With Richard Kreitner
Kreitner, of Philipstown, is the author of Break It Up: Secession, Division and the Secret History of America's Imperfect Union. He discusses with Current Editor Chip Rowe the many attempts at secession in the U.S., the state he suspects will be the first to break away, and the logistics of Philipstown seceding from Putnam County.
Beacon Noir, With Writer Peter Ullian
Arts Editor Alison Rooney speaks with the Beacon writer, whose recent work includes a short story included in an anthology of crime fiction.
Remembering Newburgh’s Anthony Mancinelli, World’s Oldest Working Barber
Bonus episode: Anthony Mancinelli, who passed away in 2019, cut hair for 97 years. He held the Guinness Record for oldest working barber, having started his career at the age of 11. This interview was recorded by Highlands Current reporter Michael Turton and videographer Gregory Gunder when Mancinelli was 106.
Roasting Coffee, With Big Mouth Owner Alex Finkelstein
Finkelstein is on a mission to provide Highlands residents with excellent coffee in an unpretentious setting. He talks with Current reporter Michael Turton about the ins and outs of coffee growing, roasting, grinding and serving that perfect cup of joe.