Quantcast

Skaneateles Creamery renovations move forward

Within about one week's time, members of the Skaneateles Historical Society received word that The Creamery is the recipient of $80,000 in legislative funding.

Sen. John DeFrancisco announced Aug. 13 that he has secured $75,000 for the historical society's expansion project while Assemblyman Will Barclay made the announcement on Aug. 4 that he was able to secure $5,000 for the continued renovations at the Creamery.

"It's going to renovate a building that was a blight on the neighborhood," said Laurie Winship, museum director.

The Creamery, located at 28 Hannum St., was built in 1899. Now, as the historical society's inventory has grown, the need for additional room has caused the beginning of its biggest fundraiser. The total cost of the renovations to the original creamery building and the construction of the former icehouse, boiler plant and a connector wing are estimated to be close to $700,000.

"(The expansion is) going to double our footprint," Winship said.

According to treasurer Joan Thomsen, renovations to the creamery would be about $75,000.

"This will be a feeder to the connector and the icehouse," she said of the main building.

The funding from both political figures has not been earmarked for any particular part of the renovation or expansion, Thomsen said. Rather, the funds are going into a pot to be used as needed on various parts of the project.

While funds received from Barclay and DeFrancisco are helpful, members of the historical society and volunteers continue to hold fundraisers for the project and offer their time and services to the organization.

"We have solicited for grants in several different funding houses," Thomsen said.

According to Winship, Chase Design, and industrial design firm in Skaneateles, has offered their help to design a display area and produce signage for the displays.

"We're all volunteers wanting to help," Thomsen said.

0
Vote on this Story by clicking on the Icon

Comments

Use the comment form below to begin a discussion about this content.

Sign in to comment