The grand age of steamboats on Keuka Lake began in 1835 and was vital to the development of the region. The boats carried excursionists--Victorian tourists--to the resorts and cottages that lined the lakeshore. The communities of Penn Yan, Hammondsport and Branchport that anchor the three branches of the Y-shaped lake flourished. This prosperity helped grow the area's grape and wine production that is so celebrated today. Though the last steamboats were taken out of service in 1915, the romance and nostalgia of the period are preserved in tales of glamorous steamers, the people who worked and traveled on them, the resorts they served and the history they made. Local historians Richard MacAlpine and Charles Mitchell capture the stories, anecdotes and photos from this bygone period.

The only comprehensive guidebook dedicated to the Finger Lakes region of upstate New York, this updated, revised edition is packed with all the information you need to know. The author spent over a year driving around each lake, stopping for countless interviews with residents and businesspeople. The guide, now in full color, contains more than 100 photos, detailed maps, and info on attractions, events, shopping, history, recreation, and more. Includes lake-by-lake chapters, a section on gateway cities, transportation, important phone numbers, and services.

FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.

"The pristine waters of the Finger Lakes inspire tranquility, but the region has not been spared a history of high-profile murders. ...Author R. Marcin explores the gruesome history of homicide in the Finger Lakes."--Back cover.

Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway. In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to "Charlie the Butcher," purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.

The vital statistics are included in the annual report.