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By Gordon Woodworth, Chronicle News Editor

Glens Falls Pediatrics and Adirondack Pediatrics both have informed Glens Falls Hospital that they will no longer treat newborns, infants and children at the hospital after June 30, The Chronicle has learned.

Dr. Brian McDermott, the hospital’s senior vice president of clinical integration, confirmed, “In April, both practices informed us they would be resigning their privileges and no longer seeing patients at Glens Falls …

Mother’s Day and more! Nancy Corliss of Hudson Falls with the Dalai Lama & Bishop Tutu. 20-year old Annaliese Schmiel in Nepal helping quake victims. Pediatricians leaving Glens Falls Hospital. 750 acres of Mt. McGregor to become part of Moreau State Park, prison for sale too. Wing Fest success. Downtown delays as Hudson Ave repaving starts. Mark Westcott starts political consulting firm. Strand Theater price tag – $4 to $7 …

Town of Kingsbury residents will vote on May 13 whether to approve a $650,000 bond to fund construction of a new town hall, paving the way for the group looking to renovate and reopen the current town hall as the new Strand Theater. Tonight, April 30, at 7 in the Kingsbury Volunteer Firehouse on Burgoyne Avenue, there’s an informational meeting on the town hall project.

The former office of pediatrician …

Lawn & Garden issue. Battenkill Valley Creamery purchases 2nd farm. Strand Theater nears vote. Prom update. Clinton Inn on Lake George for sale – $8.9 million. Warren County OKs selling of sparklers. JUST Beverages gets OK at Queensbury Planning Board. Wells House to reopen. Dollar General store to open soon at 61 Main Street in Queensbury. Godsmack coming to Civic Center on May 6. Looking for things to do…see the …

By David Cederstrom, Chronicle Staff Writer

AJ Richards, executive chef at Dunham’s Bay Resort in Queensbury, said he’s been working on expanding use of local and regional farm ingredients at the resort’s restaurant since arriving there three years ago.

“We’re not claiming to be 100% ‘farm to fork,’ but of the produce, we’re at 95%,” Chef Richards said. “This has always been a passion of mine. I’ve always wanted to …