Business

Boyles Motors has survived for 65 years because of faith and family, says Eva Fanara.

Fanara, who turns 91 years old next week, still works four days a week as a receptionist in the family business at the corner of Oak Orchard Road and West Saile Drive, Batavia.

"Oh, I'm just baggage now," Fanara said. "I'm just here to make sure they behave."

Her grandson, Jimmy Fanara, said Eva is really the foundation of the trucking parts, service and sales business.

As you would imagine, a lot has changed for Boyles Motors over seven decades, and the times haven't always been easy, but the Fanaras have stayed together and kept the business humming like a well-tuned engine even when the road got rough.

"Our customers know who we are," Eva said. "We've worked hard and we just keep working at it."

Eva's late husband, Vincent, was a regional sales manager for International trucks when the recently married couple moved from Buffalo to Batavia in 1949.

Two successful muck farmers, Roy Rowcliff and Bill Stuart, wanted to buy Boyles Motors after one of the original owners had a nervous breakdown. They asked Vincent Fanara to run the business for them.

At the time, Boyles was located on West Main Street, about where McDonald's is now. The dealership mostly sold light trucks and the International Scout along with some heavy trucks.

After the deaths of Rowcliff and Stuart, Vincent Fanara, a World War II vet, acquired the business.

"We just kept the name, Boyles Motors," Eva said. "We were known as Boyles Motors from here to California, so why change it?"

As the business grew, so did the family. The Fanara's had three boys, James, Paul and John. As the boys grew older, Eva pursued her career in teaching.

In 1971, the dealership moved to its present location, with a bigger emphasis on bigger trucks, though light trucks and Scouts were still part of the sales mix.

Things changed for Boyles Motors in 1973. Paul, then 19 and a student at Genesee Community College, was killed in a car accident.

Paul's death was hard on Vincent, Eva said.

"Vincent Fanara was having a hard time pulling it together here," Eva said. "He wanted to close. He didn't want to stay, but we had two other boys."

Eva decided to give up teaching and enter the business to help keep it going.

"I came in to meet the public," Eva said. "I'm a people person. I was no more an office person than the janitor of the place. I didn't know anything about the business. I was just going to go into permanent teaching at the time."

When Vincent died in 1987, James Fanara took over day-to-day operations.

"He had no choice," Eva said. "He had to do it."

In 1990, the Fanaras opened a second location with the encouragement of International in Jamestown. John Fanara runs that location along with Jimmy's brother Vincent.

Jimmy is in charge of parts and service at the Batavia location. His wife, Brandi, works at the store part time along with their daughter, Jenna. One of John's children helps in Jamestown.

The business also employs about 20 people.

At one time, Boyles employed a lot more people, Jimmy said, but the business has changed.

In the 1980s, International stopped making light trucks and the Scout. Then in the late 1990s, the company was sold to Navistar.

Around 2000, Navistar decided to eliminate many of its dealers across the country, so now Boyles is an affiliate dealership. It facilitates new truck sales still, but the new truck dealer for the region is in Rochester.

Jimmy said Boyles survives on parts and service and used truck sales as well as sales and service for Oshkosh snowplows and military equipment (primarily in Jamestown).

The company continues to thrive because of decades of providing great customer service, Jimmy said.

He recalled two stories about how the company strived to take care of its customers.

"We have a longtime customer in Elba and he told me once he needed an engine but at the time, he didn't have the money to pay for it," Jimmy said. "My grandfather said, 'pay me as you go,' and the farmer told me if not for that, he never would have made it."

Then there was the Elba farmer who sent a big bouquet of flowers to Eva when she was in the hospital once.

"He said when they were nothing, before they became the big farm they are today, he needed some parts, but he didn't have any money," Jimmy said. "She said, 'don't work about it.'  He paid her off, but he said that meant a lot to him at a time he needed it."

The family are members of Ascension Parish and attend St. Joe's. The children have attended, or attend, St. Joe's and Notre Dame. Eva goes to church every day.

She seems to have boundless energy and Jimmy said customers are often amazed to learn she's 90.

"They think she can't be older than 65," Jimmy said.

"Faith, family and work are my mottoes," said Eva, who just retired from delivering for Meals on Wheels after 50 years.

But she expressed no desire to quit her work at Boyle Motors any time soon.

"When you're working, you meet the young people and you know what's going on," Eva said.

Top photo: Brandi, Eva and Jimmy in a 1913 International that the original owners of Boyle Motors had left in one of their barns. It once served as the chariot for the Elba Onion Queen.

For 85 years Pavilion has had a community bank, but since Five Star closed its branch on Cato Street in October, local residents and merchants have been feeling the pain and the pinch.

"Some merchants make cash deposits on pretty much a daily basis," said Town Supervisor Theron Howard. "Other people bank every week or two and can make other arrangements. If I had to make cash deposits every day, it would be a real inconvenience not to have a local branch."

Town Council Member Linda Thompson said she's heard a lot of complaints around town about the branch closing. She's been a sounding board because she retired as manager of the bank a year ago after working there for 31 years.

"People said, 'oh, you saw the writing on the wall.' Well, no I didn't," Thompson said.

But she does understand why it happened. More people bank online and use ATM machines. Lobby traffic had been declining for years.

"It's not just Pavilion," Thompson said. "All of the branches of banks have seen that. You shoot yourself in the foot because you want them to do online banking, but then they don't come to the branch."

Chuck Guarino, senior VP and director of marketing for Five Star, confirmed there has been "a significant drop in transaction volume over the years" and that's the reason for the closure.

"We have several offices in the surrounding area and all indications are that is where the traffic is heading," Guarino said. "We haven't changed our commitment to the community from a charitable or events or programs standpoint, but we felt it best for us to be able to close that office."

Steven Brooks said he's been banking at the branch from its years as Pavilion State Bank, then Wyoming County Bank and finally Five Star.

He said he's talked to a lot of his friends and neighbors in Pavilion and they're universally unhappy with the branch closure and several of them have switched their banking to the Bank of Castile as a result.

He and others, he said, don't like that banking has now become at least a 20 mile round-trip just to cash a check.

"The bigger impact is on the elderly," Brooks said. "The older folks who walk, they don't want to go to Le Roy, especially during the winter they don't want to go to Le Roy."

That's one of the concerns of Cathy Carlsen, owner Country Hill -- that older customers, who used to combine banking and shopping in one trip are no longer making that trip to Downtown Pavilion.

She said she's definitely seen an impact on her business since the branch closed.

"Often the elderly only go to one area, and if somebody is taking them around, and they only have an hour, they're going to do what they do in that one area," Carlsen said.

Melody Osterman, working with Carlsen, agreed she's seen less foot traffic in Pavilion in the past six months.

"People say 'I don't believe you don't have a bank here any more,' Osterman said. "Or they wanted to come here and do something, but they have to go to Le Roy or Warsaw because there's nothing here. We're missing out on business."

As for making deposits, Carlsen said she's learned to adjust. Her husband will make her deposit for her when he heads to Le Roy on a weekly basis. She does miss, though, having a bank nearby to make change if needed.

People do learn to adapt, said Jim Rudgers, owner of Pavilion's long-standing filling station and garage, Kemp and Rudgers on Route 63.

Some we talked to thought Rudgers would be particularly inconvenienced, but he said, no, not really.

"My wife makes the deposits," he said. "She's on the road anyway."

He's accepts that a bank branch closing is just part of modern life.

"It's a sign of the times," Rudgers said. "People are doing more banking online. There's no need for a lobby anymore. The town can't support a small town bank."

Carlsen would like to see Five Star put its branch building up for sale, so perhaps another bank could open there, but Rudgers said he doesn't think that will happen.

"If they put it for sale they know darn well Bank of Castile would buy it up and put a branch in," Rudgers said.

Five Star is holding onto the building for more practical business reasons, Guarino said. It's the bank's disaster recovery location for the company's computer network and it provides a location for an ATM machine for its Pavilion customers.

The bank has spoken with merchants and is considering options for enhancing the ATM service to better handle their business, but there's little hope of the branch ever reopening.

"The transaction volume isn't there to support a full-service bank," Guarino said.

The spokesman for Bank of Castile wasn't available for comment today.

While Genesee County's unemployment rate is lower than a year ago for February, it is slightly higher than January and remains higher than the 12-month low.

The Labor Department reports the county's rate for February was 7.5 percent. A year earlier it was 8.6 percent and a month earlier it was 7.3 percent. The 12-month low is  5.7 percent in August.

The state's rate is 7.7 percent, down from 8.6 percent a year ago.

The rate in Livingston County is 7.2 percent, 10.2 in Orleans and 9.1 in Wyoming.

Press release:

The Board of Directors of the Genesee County Economic Development Center (GCEDC) will consider two projects at its April 3 board meeting.

Mega Properties, Inc., plans to make a 20,000-square-foot expansion to its current facility in Gateway I Corporate Park in Batavia. The projected capital investment is approximately $775,000 and would create 5.5 new full-time equivalent jobs in three years after a certificate of occupancy is issued.

Premiere Credit plans to expand its growing call center in the City of Batavia through an investment of approximately $400,000. The company pledges 25 additional jobs with this project, which will bring total employment commitment at the facility up to 150 full-time equivalent employees. At the end of 2013, Premiere reported employing 134 employees at the company’s Batavia location.

The GCEDC Board meeting will take place at 4 p.m. and is open to the public. Meetings are held at the Dr. Bruce A. Holm Upstate Med & Tech Park, located at 99 MedTech Drive, Batavia, on the 2nd floor, across from Genesee Community College.

UPDATE: Here are project summaries released by GCEDC

Mega Properties, Inc. (Koolatron) - Town of Batavia (final resolution will be considered)
Mega Properties, Inc., (Koolatron) is a Canadian company with headquarters in Brantford, Ontario, international location in the United Kingdom, and U.S. locations in Florida and New York. They began with their flagship product line of 12-volt portable thermoelectric coolers and today they have expanded to manufacture, market and distribute a wide range of items via dealer-distributor network and the Internet. In 2000, they built a 25,000-square-foot facility in the Gateway I Corporate Park. The company is proposing a 20,000-square-foot expansion at their current facility. The total investment is estimated at $775,000 and the project is expected to create 5.5 new full-time equivalent jobs in three years after their certificate of occupancy is issued. The GCEDC Board approved an initial resolution to set a public hearing at the June 6, 2013 meeting. A public hearing was held on June 26, 2013, as the benefits exceeded $100,000, and there were no comments.

Premiere Credit - City of Batavia (final resolution will be considered)
Premiere Credit is expanding their call center in the city of Batavia. The company is investing $400,000 in equipment to support their growing call center. Premiere Credit is pledging 25 additional jobs and with this project that will bring total employment at the facility up to 150 full-time equivalent employees. In 2012, capital expenditure was $350,000 with 100 pledged jobs. In 2013, capital expenditure was $325,000 with 50 more jobs pledged. For 2013, the company reported that 134 positions had been created at their Batavia location.

More than 900 people turned out for the second day of the Genesee County Home Show.

The show continues tomorrow, Sunday, from 10 a.m. to 3 p.m.

Above, WBTA's Dan Fischer in the radio station's booth at the show.

Close to 400 people showed up for the first evening of the Genesee County Home Show at the Falleti Ice Arena.

We spoke to several of the 60 vendors on the floor and they were all thrilled with the turnout. Those who had long histories with the home show said the first night crowd was as big or bigger than some of the best turnouts in shows from years ago.

Guy Clark of Cedar Street Sales and Rentals summed it up best: "You can hear it. If you close your eyes, you can hear the buzz."

The home show continues Saturday from 11 a.m. to 6 p.m. and from 10 a.m. to 3 p.m., Sunday. The cost is $3 per adult.

Press release:

Fourth-graders at Byron-Bergen Elementary School are on track to making a substantial economic impact on their state and their community. The class has created a well-researched rationale for designating yogurt as the Official New York State Snack, based on job creation and promoting healthy eating.

They sent handwritten letters – over 200 of them – to state legislators, farm owners, and yogurt companies. Their idea is now a bill sponsored by New York State Senators Mike Ranzenhofer, Kathleen Marchione, and James Seward and by Assemblymen William Magee and Steve Hawley. The bill is currently in committee.

The 17 members of the “Snack Pack,” led by fourth-grade teacher Craig Schroth, say yogurt deserves the title of Official New York State Snack. Student Madelyn Pimm says, “New York is now the biggest yogurt producing state in the U.S., with over 30 processing plants. Governor Cuomo refers to us as the ‘Yogurt Capital of the Country.’ We are the fifth largest milk producing state. We have three yogurt companies right here in our own community – Alpina, Müller-Quaker, and O-At-Ka. Many of us have family members who work there.”

“We want to support the yogurt industry and help create more jobs,” says student Alayna Streeter. “If this becomes law, there will be more opportunities for farmers who milk the cows, for drivers who deliver the milk, for people who make it into yogurt and other products, for distributors, and stores – jobs all down the supply chain.”

“Making yogurt the official snack will help New York promote healthy eating,” says student Caleb Calhoun. “Yogurt tastes great and is really good for you.”

These students are all highly knowledgeable and engaged in the legislative process they started. Letters of support from their representatives line the classroom wall. “Our whole class came up with the idea to promote yogurt,” says student Carly Bergeron. “We’re learning about government in action.” The class is hoping that they may be invited to Albany if their bill becomes law. Follow the progress of the bill at http://open.nysenate.gov/legislation/bill/S6695-2013.

“We want to get the word out and build backing for our bill. It’s important for everyone to support the yogurt industry because they are also supporting our communities with jobs,” says Alayna.

One yogurt company is already grateful for the assistance being drummed up by the Byron-Bergen students. Chobani plans to send a representative to the school to thank the students in person later this spring.

The revamped and reinvigorated Genesee County Home Show is just about ready for your visit this weekend.

More than 60 vendors will have their wares on display and Chamber of Commerce President Tom Turnbull said those local and regional business owners will be the stars of the show.

"We decided the businesses should be the celebrities," Turnbull said. "We want people to come in and see what they have and that will be their entertainment for the day. We'll have some other vendors, such as Darien Lake, Terry Hills, Batavia Downs and Adventure Calls, but for the most part, it's all about homes, fixing your home, or building a new home or adding on to your home."

The home show, which fell on some rough times in recent years, has moved back to the Falleti Ice Area (sans ice, of course) and the Chamber invested in new booth partitions and upgraded electric.

At least 1,500 and maybe as many as 2,500 people are expected to visit the home show this weekend.

After a long, cold winter, on a weekend when temps will be in the 40s and 50s, Turnbull thinks the home show comes at just the right time for people to get out and start looking forward to spring and summer and those special projects around their homes.

"It's going to be good weather for a home show," Turnbull said.

The home show came about, Turnbull said, because local business owners, most notably Eric Biscaro of Armour Building Supply, came forward and asked the Chamber to take on the event.

"They came to the chamber and said we need a home show in this town and you guys should be running it," Turnbull said. "It made perfect sense for the chamber to run it because that's what we do is promote business."

With all vendor spaces sold out for the weekend, the home show does seem like the place to be for homeowners and would-be homeowners this weekend.

Doors open at 5 p.m., Friday. It runs from 11 a.m. to 6 p.m. Saturday and 10 a.m. to 3 p.m. Sunday. The cost is $3 per adult. Children under 12 are admitted free. 

Alex's Place will have a food booth set up in the refreshment stand/skate rental room.

Alpina Greek Yogurt has returned to the shelves of Tops Market in Batavia and Le Roy (Warsaw, as well).

The grocery stores carried Alpina when it was first introduced domestically, but then the product disappeared from store shelves without explanation.

That product was the kind of with granola-like toppings. Tops is now carrying a type of Alpina Greek Yogurt with fruit at the bottom. Alpina also makes a kind of blended yogurt (my favorite), but that isn't available at Tops -- at least it wasn't today.

Alpina is not being stocked in the dairy/Greek Yogurt section. If you want to find it, you need to go to aisle 3, the organic food section (at least, in Batavia).

This is noteworthy, of course, because Alpina Greek Yogurt is made in Batavia. The Alpina plant is in the Genesee Valley Agri-Business Park.

Press release:

Anyone who has ever doubted their own creativity, or questioned the impact of creativity in the workplace or in a classroom should attend the one-day Creativity Conference at Genesee Community College on Tuesday, April 15. The conference runs from 8:15 a.m. to 4 p.m. and is open to all and features engaging sessions targeted for the business world and academia.

"Every one of us is creative in our own way, every day," said Lina LaMattina, Ed.D, director of GCC's Business programs.

She is so committed to helping people explore and understand their own creativity that she and her colleagues organized a one-day conference to focus on creativity in the workplace and in education coinciding with Creativity and Innovation Week, which is April 15-21.

"We hope the sessions and discussion generated at the conference will stimulate and expand upon a global conversation about creativity," LaMattina said. "Some people are intimidated by the idea of creativity and it restricts their thinking. We want to show them how they can be deliberately creative in their professional, academic and personal lives."

The conference will feature a keynote address by John Fredericks, Ph.D, executive director of the Center for Executive Leadership and Change at Daemen College. He is recognized as a distinguished leader of the internationally renowned Creative Problem Solving Institute (CPSI) for his work in facilitating creative problem-solving leadership.

A dynamic group of presenters with diverse backgrounds and skills will be leading the various sessions. From patent holders to fashion and textile experts, improv practitioners to industrial designers, performing artists and comedians to an English professor, as well as inventors to innovators -- all will be participating in the Conference providing an exciting lineup of vibrant topics.

In the Education Strand, the following sessions have been scheduled:

• Teaching Techniques to Encourage Creative Thinking, presented by Lynn M. Boorady, associate professor at Buffalo State College;
• Enhancing Expertise with Imaginative Thinking: Weaving Creativity into your Content, presented by Sue Keller-Mathers, associate professor of Creative Studies at Buffalo State College;
• What might creativity look like in my students? presented by Pamela Szalay, cofounder the Beyonder Youth Program at Buffalo State College;
• Using the Concept of "Yes, And" to Promote Creative Thinking, presented by Jane Fischer, cofounder Improv Connections, and Beth Slazak, a member of the Applied Improvisers Network;
• Facilitating Learning Communities, presented by Mitchell R. Alegre, adjunct professor of Management and coordinator of Special Projects at Niagara University;

Sessions focused in the Business Strand include:

• Options Thinking: Empowering Individuals to Make Better Decisions, presented Barbara Shine, former GCC Business professor and retired director at The BEST Center who continues to work as a consultant;
• Innovation and the Start-Up Company, presented by James Burns, product design and development consultant with patents in optical systems, antennas and consumer electronics;
• Igniting Imagination and Removing Inhibitions to Creativity in Business, presented by Maryanne Arena, GCC's director of Fine and Performing Arts, and Norman Gayford, GCC professor of English.

"Our 21st Century economy demands creative thinking skills in order to survive and thrive in the workplace," LaMattina said. "We invite everyone to come, explore, learn, discuss and get ready to implement creativity tools, techniques and best practices in your organization."

LaMattina initiated the idea for the conference along with her GCC colleagues Barbara Shine, Valerie Bello and Judith Littlejohn and other members of the Creativity Innovation Committee. They received funding for the event from two GCC Foundation grants: the President's Innovation Award Program and the Stuart Steiner Leadership Award.

"We hope this conference will both reinforce and build GCC's foundation for generating and applying creative thinking throughout all aspects of college life," LaMattina added.

Registration is $99 per person for the full day, which includes lunch as well as morning and afternoon refreshments.

For details or to register go to: http://www.genesee.edu/events/creativity-conference/. The schedule is subject to change and additional conference sessions are still being developed.

For further information contact Lina LaMattina:

lmlamattina@genesee.edu or call 585-343-0055, ext. 6319.

Via WBTA:

Tensions are rising over a proposed Seneca Casino in Henrietta.

The law firm for Rochester developer David Flaum -- who’s working with the Senecas to explore a Las Vegas-style casino in Henrietta -- has written a letter to Western Regional Off-Track Betting threatening legal action.

It’s over the complaint filed by WROTB to the state ethics board over alleged illegal lobbying activities. The complaint seeks exploration of potential violations of the state’s lobbying law between the Seneca Gaming Corporation/Seneca Nation and Flaum. Batavia Downs CEO Michael Nolan told WBTA at the time of the filing that “evidence exists to support the conclusion that Mr. Flaum and Flaum Rochester have been acting as unregistered lobbyists and have accepted a contingent-based employment from the Nation.

Also some evidence exists to support that the Nation and the Seneca Gaming Corporation are considered lobbying clients of Mr. Flaum and Flaum Rochester and have failed to submit required semiannual reports.”

The developer’s attorney called the complaint “fabricated” and that if it wasn’t dropped, they would sue OTB.

OTB officials say it’s well within their right to seek an opinion from the ethics panel.

“We just submitted the complaint to JCOPE, which is a state commission that’s tasked with interpreting if a contract of this type falls within the ethics law,” OTB President and CEO Michael Kane said. “That’s all we’ve done.”

Multiple municipalities and politicians have voiced their opposition to the casino, saying it would have negative effects on Batavia Downs and the area.

The Senecas purchased 32 acres of land in the Town of Henrietta earlier this month.

It's important, we think, that our regional economy grow. We work constantly to promote local businesses, but an important part of that picture is seeing people find good jobs and employers finding the right people to hire. As long as I've been running The Batavian, I've wanted to launch a regional employment Web site.

There's been a missing link, I think, in between Rochester and Buffalo, for finding and posting jobs in our rural counties.

I searched a long time for the right technology platform for such a site and I think I found it with a company called Real Match.

Today, with their help, we're launching GLOWJobs.Net.

Job Seekers: If you're both actively looking for a job or just want to keep your name out there waiting for the next great opportunity in your career, you'll love GLOWJobs. You can post your resume and have the site's technology match your qualifications with the right available jobs and then apply online. If you don't find the right match right away, the search engine will be working away in the background 24/7 watching for good job matches for you as they become available in the network.

Employers: Now you have a one stop, local shop to post your openings and have them distributed across thousands of job boards, including ones specializing in your industry, along with promotion on social media sites. You will also have access to our resume database and receive notifications of potential candidates with the right qualifications for your jobs. The job-matching engine will also notify you of potential candidates on LinkedIn.

Watertown-based Johnson Newspapers has selected the former publisher of Portsmouth (Ohio) Daily Times to head its Batavia-based news operation, which includes the Batavia Daily News and the Livingston County News.

Michael D. Messerly led the 12,000 circulation paper for three years. His prior experience includes time in the digital divisions in two other newspaper companies, Morris Communications and Gannett.

Messerly claims to be a digital publishing expert who has grown revenue and audience in his previous jobs.

According to Quantcast, the Portsmouth paper, with a slightly larger print circulation than the Daily News, has 70,000 unique visitors monthly compared to 98,000 for the Daily News. Quantcast measures 129,000 monthly unique visitors for The Batavian.

It's hard to say when Bed, Bath & Beyond will reopen in Batavia, but it will be awhile, the town's building inspector told the Town of Batavia Planning Board on Tuesday night.

It's not as simple as it might seem after a fire in a commercial structure to get the store ready for customers again, said Dan Lang.

"It's a full revamp of the store," Lang said. "It's not a quick process. It will be roughly the same layout, but there's a lot of components that go into a structure to make it safe and sound again that they have to look at when there's been a fire."

All of the electrical has to be inspected and possibly replaced. The fire walls need to be replaced. The duct work must be examined and possibly replaced. The fire suppression system may need to be replaced. And, of course, all new fixtures and shelving must be installed.

The store was heavily damaged by smoke, fire and water in January. It's been closed since.

Lang said contractors are on the job trying to get the store ready to reopen, it's just a long process. He said Batavia Town Center's owners, COR Development, have been cooperative and easy to work with throughout the process.

It's also a learning experience, Lang said, because a commercial structure fire isn't something the town has had to deal with in more than 20 years.

"Things are moving, but they're going to move slow," Lang said.

Godzilla's got a new home. At least for a few months. Right here in Batavia, New York.

He'll be hangin' with Rashaad Santiago and Tim Schiefer and their associate from Watertown, Greg Graves, while making a moving staring himself, the King of Monsters.

It's a small budget production -- less than $20,000 -- but much of the filming will be done in Batavia and involve some very talented people, such as Santiago, a costume and monster designer, and Christopher Bloomer, a visual effects expert.

It's mostly a labor of love made for the filmmakers' own enjoyment with an eye toward showing it in Chicago at the 21st annual G-Fest.

That's right, there's a whole festival devoted to the creature who terrorized Japan in the 1954 classic "Godzilla," and went on to star in more than 28 other feature films.

It's that G-loving community that brought Santiago, Shiefer, Graves and Bloomer together.

Right now, Santiago is kind of the star of the show. After signing on to the Godzilla movie project -- the title of the film is "Godzilla: Heritage" (here's the Facebook page) -- Santiago won a sport on the Sci-Fi Channel's reality series, Faceoff.

Originally from the Bronx, Santiago moved to Batavia a couple of months ago, first to work on the Godzilla project, but also because he thought Batavia would be a better place for his two children.

Santiago has had a passion for monsters ever since he saw the original Godzilla for the first time when he was was 5.

"Just seeing something different than a dinosaur, because I was a big dinosaur guy, so seeing something that was like a dinosaur, but different, and the size he was, really got my mind going on monsters," Santiago said.

Already of an artistic bent, Santiago started drawing his own monsters.

And his fascination with monsters grew as movies such as Alien, Predators, Tremors and Jurassic Park, came along.

He went from drawing monsters to building monsters.

People who saw his work encouraged him.

"I didn't know this was a career when I was younger," Santiago said. "As I got older, people would say 'why don't you sell this or why don't you get paid for doing this', and me, being naive and young, I didn't know, and now I'm doing it."

He said he dreams of owning his own monster studio someday.

Faceoff might be a jumping off point to that next career level.

He was selected for the show after an audition in Burbank (where all the filming took place).

The show airs Tuesdays at 9 p.m., and on those nights, Santiago is appearing at City Slickers to watch the show and answer questions from the fans who watch it with him.

Ken Mistler, owner of City Slickers, is giving a good deal of support to the local moviemakers. City Slickers will be a location in the film, as well as other Mistler properties, and his former gym location on East Main Street will be where the filmmakers build their sets and do all of their interior shooting (some filming will also take place in Watertown).

Shiefer said watching Santiago build the Godzilla suit for the movie is truly seeing a master at work.

"After three our four hours he had only the body outline and we're like, 'that's really impressive,' " Schiefer said. " 'This is only the outline. There's not any detail,' he said, and we were like blown away. Then he started detailing the head, making the little grains of the scales with tweezers. It's just the most impressive thing you can possibly see."

Shiefer said that anybody who tunes into Faceoff will be impressed with Santiago's work.

Santiago -- the monster expert -- is also working, appropriately, at Foxprowl, the collectables store on Ellicott Street. So if you want to meet him and miss him at City Slickers, there's Foxprowl on week days.

Photo by the producers of Godzilla being made for the film "Godzilla: Heritage." Used with permission.

It was Kevin Xaio's cousin who suggested the young chef open a restaurant in Batavia.

Xaio, who lived and worked in New York City, tried to find out all he could about Batavia and the local restaurant market, Xaio said.

"It's six hours," Xaio said, "I drive here more than 10 times. I check out everything. Other businesses, Applebee's, dine-in restaurants, how are they doing, and how is traffic, how is the casino. I check all and the past history and see that the people here are nice and I think with the traffic here we're going to have a nice business."

A little more than a week ago, Xaio, and his partner, Chris Huang, opened Yume Asian Bistro at 4140 Veterans Memorial Drive.

An article in The Batavian helped alert local sushi aficionados to Xaio's and Huang's plans and the business is off to a good start.

"It's amazing," said Xaio with a broad smile.

He smiles often when talking about his new business. And he's most pleased that many customers have already been back three times within a week, trying something different on the menu with each visit.

There are a few facts to correct from that original article, which was based on a conversation at a public meeting that neither Xaio nor Huang attended.

Xaio doesn't own any restaurants in NYC. Neither he nor Huang are planning to return to NYC (Huang moved here from New Jersey, not NYC). They've both taken up residence in Batavia and both work at the restaurant full-time with no plans to leave.

Xaio grew up in a small town in Missouri, near St. Louis, which is part of the reason he liked Batavia as a possible location for his dream restaurant. 

"The location is good and the people are nice," Xaio said. "That is the most important. It is country-sized. I'm from country-sized."

Xaio's father has been a chef for 30 years and Xaio started working in the kitchen at 16 years old and has been a chef now for 10 years.

When he talked with a cousin, who lives in Batavia, about his ambition to open his own restaurant, his cousin told him Batavia had only three Chinese restaurants, no other Asian cuisine and no sushi.

"At first, I didn't think sushi would be good for people here, but I hang around and I ask people, do you like sushi and they say yeah, I do, but I need to drive 30 or 35 minutes to Rochester or Buffalo to get it," Xaio said. "Then I think, I need a sushi bar here, and alcohol, that's what I think."

Yume doesn't have its liquor license yet, but the blue-lit bar in back has three wide, empty shelves, and it's looking thirsty for clear glass and amber and green bottles of whiskey, scotch, gin, vodka and other spirits.

Huang is the sushi chef. He's been preparing sushi for 10 years. He became a popular sushi chef in New Jersey, Xaio said.

"When Chris started in a restaurant there, it is low business, right, but after Chris there, it is high," Xaio said. "The business is growing because of Chris."

Huang's English is not as good as Xaio's, so he answers questions in just a few words.

He said people should eat sushi because it's healthy.

"It's good for the body," he said.

Huang's sushi speaks for itself. 

There is an art to making sushi. It's about blending flavors, colors, shapes and dimensions on plates that are as pleasing to the eye as to the palate.

Batavia resident Michael Robbins is one of those customers who has already returned at least three times since the restaurant opened. 

Part of the appeal is that the menu contains rolls he's never tried before, such as the marble roll and the Godzilla roll.

He has primarily come back, though, because of the flavor and freshness of the fish. He's also impressed by the presentation, he said.

"It's really all about taste, but it's nice that they put such detail in it, because to me, if they're putting out a great presentation, it shows a lot of care," Robbins said. "It shows they care a lot about what they're doing. That's the thing that impresses me is they care a lot about what they're doing. That's what the presentation means to me. 'We worked hard on this for you.' "

Robbins and his wife have regularly driven to Buffalo for sushi and they were excited that Yume was opening across from Walmart.

"We kept checking and checking and it opened, and my wife and I said 'Ok it's open. Let's go.' And it was really enjoyable experience."

The sushi hits another sweet spot for Robbins. It's affordable and Huang serves up hearty rolls with plenty of fish. Robbins is saving the expense of a trip to Buffalo, he said, and he's not paying as much for the same quality.

"It's a big lump of fish mixed with a lot of good ingredients and there's plenty of it," Robbins said. "When you buy a roll you want to be filled up after you pay for the roll. A lot of times when you buy a roll somewhere else and it's not packed with sushi, it's not going to fill you up."

Jeff McIntire brought his family into the bistro for the first time Friday night and his three children seemed as to be excited to be there as he was. There was Derek 12, Kayla 11, and Randy, 8.

Soon after the children were seated at a table, they headed over to the sushi bar and clambered up on three chairs where they could watch Huang and his assistants work their magic on gorgeous creations of fish, rice and vegetables. 

Derek and Randy are more the California Roll-type sushi diners, but Kayla has already expanded her options, McIntire said.

Asked if she loved sushi, Kayla's eyes got big, she grinned and we learned that sometimes the word "yes" contains more than three letters. 

A former Marine, McIntire was deployed in Japan a few times, but never tried sushi in its country of origin. It wasn't until he was stationed in California that he ate sushi for the first time.

He started, as many neophytes do, with the California Roll.

Sushi was first introduced in the United States in Los Angeles in the 1960s. Chef Ichiro Mashita, at the Tokyo Kaikan restaurant, is credited with developing the California Roll by trying to incorporate avocado into a roll. A California Roll is comprised of cucumber, crab meat and avocado (though there are variations).

It's become a popular dish in the United States, though scorned in Japan.

But it's a place to start, McIntire acknowledged, especially for his children. You can work your way up to raw fish.

When you know sushi, you know what good sushi is, Robbins said. He compared it to the kind of hamburger you get at a place like Fudrucker's to what you might expect from a drive-thru joint. One is a meal made from fresh, quality ingredients, and the other is just thrown together for quick consumption.

An ironic comparison since sushi is kind of the original fast food.

Sushi as we know it today was invented, most likely, by Hanaya Yohei near the end of Japan's Edo period (roughly the 1860s). He created a meal that could be made quickly with inexpensive ingredients and eaten by hand (no chopsticks required) by people on the go.

When the government outlawed sushi street vendors, the cooks moved indoors into restaurants and became chefs and sushi evolved into an art form.

Though sushi has become popular in this country -- seemingly passing the trend stage many years ago and skirting the edge of mainstream -- Americans often eat sushi all wrong according to some.

To understand how to eat sushi, it helps to understand what it is and how it's made.

The key ingredient is vinegared rice. It is Japanese rice mixed with a dressing of rice vinegar, sugar and salt. Sometimes a wrapper is used. The wrapper is usually a kind of seaweed that has been dried, compressed and rolled paper thin. 

We generally think of sushi as raw fish, and while that might be the heart of the sushi experience, main ingredients can also be a variety of cooked meats -- octopus, squid and shellfish are always cooked -- or vegetables. 

When you get your plate of sushi, it will likely contain a dab of wasabi (a green paste similar in taste to horseradish). There will also be an empty dish where you might pour a little soy sauce.

You may also receive a dish of pickled sliced ginger, which acts as a palate cleanser between bites, the way a wine connoisseur might use crackers between tastings.

For a visitor to Yume Asian Bistro on Thursday, one of the sushi chefs, Jerry Zhao, explained the dishes and how to eat them.

Starting with a type of sushi called nigirizushi -- an oblong, hand-pressed serving of rice and a cut of raw fish placed on top -- Zhao said there are a few options on how to eat it. In Japan, it would probably be eaten as presented, with no soy sauce, no added wasabi (the chef has already placed some wasabi under the fish).

It's traditional to use your fingers to pick up nigirizushi, but chopsticks are acceptable.

Americans, typically, will place some soy sauce in a dish and mix in a dash of wasabi, Zhao explained. Some might put a dab or three of wasabi on top of the fish.

What's more important than how you use wasabi, or whether you grab the serving with your fingers or chopsticks, is what you do next.

What you don't want to do is try to cut the fish or let the rice touch the soy sauce (the rice will soak up too much soy sauce, destroying the flavor of both the rice and the fish, and cause the packed rice to fall apart).

Rather, you turn the nigirizushi-fish-side first into the soy sauce. Just a dab will do it.

You then put the whole piece into your mouth, fish side on your tongue.

For a roll, you would likely not dip it in your wasabi-soy-sauce mix.

For traditionalists, they eat sushi as served, and it's chef's choice, not the diner's. In Japanese, "trust the chef" translates into "omakase." In some sushi bars, diners have no other choice.

At Yume Asian Bistro, of course, the choices are much more expansive. There is a menu loaded with an array of sushi choices, such as chirashi, sashimi, spicy maki, eel dragon roll, thunder roll, Mexican roll and naruto maki. Sushi can also be ordered a la carte.

While Huang runs the sushi bar, Xaio is in charge in the kitchen, which provides both additional Asian flavors to experience, but also gives the person not ready to try sushi meal options while the rest of their party may be in the mood for some raw yellowfin tuna or striped bass. 

Xaio's kitchen is well equipped with all-new restaurant-quality ovens, burners and grills and he has plenty of helping hands to aid in fast and accurate meal preparation.

Yume's kitchen menu includes teriyaki, hibachi, and tempura dishes. Entrees include pad thai, curries, salt and pepper shrimp, duck, and pineapple chicken. 

Xaio admits to being a little unsure yet what Batavia's diners would prefer on the kitchen menu, so he will run regular specials to find out what people like.

"I know how to cook a lot of stuff, but I don't know if people like it or lot," he said.

He's also brimming with ideas.

"I have so many things on my mind to put on the menu, but I can't do it all at once, so I try maybe (to) switch menus, a summer menu, maybe," Xaio said.

Everything that is served out of the kitchen is prepared with the same eye toward presentation as the sushi. Great care is taken to ensure dishes are as artful as they are flavorful.

A customer favorite already is Xaio's pineapple fried rice, which is rice, shrimp, chicken and bits of pineapple served in half a pineapple husk.

Xaio and Huang put a great deal of thought into designing the interior of their restaurant, as well. A spare, contemporary theme of cut rocks along the walls sets the tone, with touches of Asian art. The predominant feature is water flowing through two panes of thick glass near the entry.

The chairs and booths are covered in leather and Xaio said he picked seating with extra padding to ensure customers are comfortable.

The lighting is kept low so those who want a romantic atmosphere will find it at Yume. The light across the room is actually gradiated. More light near the bar, where people can socialize, less light along the far wall; seating in the back is arranged for couples.

"I feel when people are eating, they need a comfortable place," Xaio said. "Music, good food and a comfortable place."

It took a lot of work to get his dream restaurant open, but now that he's serving food to happy customers, Xaio is glad to see the effort paying off.

"We try (the) best we can do," Xaio said. "Seven months. That is long story. I was just trying to do things perfect."

So far, it seems the customers like Batavia's new Asian bistro and Robbins thinks more local residents need to try Yume, and they should try sushi.

"Life is about trying different things," Robbins said. "You have to try different things, right?  Why have the same old thing all the time. Like traveling around the world and going to different places, and it should be the same thing when you eat. You should try different things to see if you like it. You might surprise yourself."

Chris Huang

Kevin Xaio

This morning contractors working on the former Lowe's location, getting the remaining space ready for new retail stores, apparently forgot to turn the water off to the sprinkler system before deciding to disconnect a pipe. The pipe needed to be relocated to make room for a new entrance to the new store. Workers undid two bolts and whoosh! An explosion of water. Perhaps as much as 1,000 gallons spilled out before the water was shut off. The break caused the water flow alarm to go off resulting in a response from the Town of Batavia Fire Department. Volunteer firefighters grabbed squeegees and brooms and helped clear the water out from inside the building.