Food & Drink

Gingerbread Cookies

By Heidi Sutton

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

Ingredients:

  • 1/2  cup (1 stick) unsalted butter, softened
  • 1/2  cup C&H® Dark Brown Sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • royal icing

Directions:

In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.

In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.

Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.

Preheat oven to 350 F and line baking sheets with parchment paper.

Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.

Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.

Decorate cookies with royal icing.

Red Velvet Crinkle Cookies

By Heidi Sutton

The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these Almond Gingerbread Cookies featuring classic gingerbread with a crunch of toasted almonds and festive Red Velvet Crinkle Cookies with a rich cocoa flavor, a deep red color and a cracked top that perfectly catches a light dusting of powdered sugar.

Almond Gingerbread Cookies

Almond Gingerbread Cookies

YIELD: Makes 30 cookies

INGREDIENTS:

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4  teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon pure vanilla extract

1 1/3 cups sliced almonds

DIRECTIONS:

In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. 

Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight. 

Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. 

Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

YIELD: Makes 24 cookies

INGREDIENTS: 

1 2/3 cups flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4  teaspoon salt

1/2  cup (1 stick) butter, softened

3/4 cup granulated sugar

2  eggs

1 1/2 teaspoons red food color

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar

nonstick cooking spray

DIRECTIONS:

In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 to 4 hours. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Ewes and Coos Felted will be at the Winter Holiday Market.
The Cinnamon Candle will be selling custom-scented soy candles at the Winter Holiday Market.

Time to shop! The historic Setauket Neighborhood House, 95 Main Street, Setauket will transform into a winter wonderland this Sunday, Dec, 10 as the Three Village Historical Society presents an indoor Holiday Market from 11 a.m. to 4 p.m. Over 30 vendors will be on hand including artist, woodworkers, makers, bakers, florists, felters and creators of all kinds offering gifts for everyone on your holiday list in a warm and cozy atmosphere.

Participating vendors include:

Alex Greco Lettering

Ally Liff Designs

AnTiAmy’s Gifts

Contessa’s Designs

Sweet Woodland Farm

Tend Coffee

The Cinnamon Candle

Dara Saol Jewelry

Finest Macarons

Clovis Outdoor Services

Dan McCarthy Wildlife Art

Ewes and Coos Felted

Grateful Bread Microbakery

Inspired Stones

Janet Kurnatowski Studio

Li Li’s Creations

Monika Botanika

OHoney Bee Farm

Old Post Candle Company

Petals, Paper & Thread

Julia Vogelle Pottery

Stormy Garden Soapworks

Sweet Legends Bakeshop

The Granola Plant LLC

The Nautical Arts Workshop

The Pot City

The Spice Cabinet

The Well Fed Family-Pampered Chef

Three Village Historical Society

Tracy Marlowe Jewelry

White Hat Silver

Wolf & Timber

Sweet Melissa’s

Cozy Knots

The Big Cheese

For more information, call 631-751-3730 or visit www.tvhs.org.

Sufganiyot

By Heidi Sutton

The humble donut is a treat beloved all over the world, but it takes on special significance when you make sufganiyot for Hanukkah. These deep-fried delicacies have become popular in Israel as a way to symbolize the miracle of the oil lamps that burned one day’s supply of oil for eight days in the ancient Holy Temple in Jerusalem. 

Sufganiyot are traditionally filled with jelly or jam, but can also be filled with custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche and are are also delicious plain. 

Enjoy this recipe for Sufganiyot, courtesy of Martha Stewart, for your next Hanukkah celebration.

Sufganiyot

YIELD: Makes 20 donuts

INGREDIENTS:

2 teaspoons active dry yeast (one packet)

1⁄2 cup warm water (100 to 110 F)

1⁄4 cup plus 1 teaspoon sugar, plus more for rolling

2 1⁄2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tablespoons unsalted butter, at room temperature

1⁄4 teaspoon freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless raspberry jam

DIRECTIONS:

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1⁄4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 11⁄2 hours.

On a lightly floured work surface, roll dough to 1⁄4-inch thickness. Using a 21⁄2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 350 F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn donuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining donuts.

Puree of Split Pea Soup

By Heidi Sutton

One of the fastest ways to warm up when chilly temperatures set in is by enjoying hearty, hot soups at mealtime. The following recipes for “Puree of Split Pea Soup” and “Zucchini Soup with Cheddar Rusks” from The Culinary Institute of America Book of Soups make for a warming meal.

Puree of Split Pea Soup

Puree of Split Pea Soup

YIELD: Makes 8 servings

INGREDIENTS:

4 strips bacon, minced

1 medium onion, diced (about 11⁄4 cups)

1 carrot, diced (about 1⁄3 cup)

1 celery stalk, diced (about 1⁄2 cup)

1 leek, white and light green part, diced (about 11⁄4 cups)

6 cups chicken broth

2 yellow or white potatoes, peeled and diced (about 2 cups)

1⁄2 pound split green or yellow peas

1 smoked ham hock

Sachet: 1 bay leaf, 1 whole clove, 1 garlic clove, and 4 to 5 peppercorns, enclosed in a large teaball or tied in a cheesecloth pouch

Salt, to taste

Freshly ground pepper, to taste

1 cup croutons

DIRECTIONS:

Cook the bacon in a soup pot over medium-high heat until crisp and brown. Remove the bacon with a slotted spoon; drain on paper towels and set aside. Pour off all but 3 tablespoons of the bacon fat. Add the onion, carrot, celery, and leek; stir to evenly coat with fat. Cover the pot and cook the vegetables over medium-low heat, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.

Add the broth, potatoes, peas, and ham hock. Bring to a simmer and cook over medium heat, 20 minutes, stirring occasionally. Add the sachet and simmer until the split peas are soft, about 30 minutes. Skim away any scum during simmering.

Remove the sachet and discard. Remove the ham hock and set aside to cool. When cool enough to handle, cut the ham off the bone, dice, and set aside.

Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt and pepper. Serve in heated bowls, garnished with croutons.

Zucchini Soup with Cheddar Rusks

Zucchini Soup with Cheddar Rusks

YIELD: Makes 8 servings

INGREDIENTS:

4 bacon strips, minced

2 onions, diced (about 21⁄2 cups)

4 garlic cloves, minced (about 2 teaspoons)

4 medium zucchini, diced (7 to 8 cups)

6 cups chicken broth

4 plum tomatoes, peeled, seeded and chopped, (about 1 cup)

1⁄2 cup tomato puree

4 tablespoons tarragon

2 tablespoons minced fresh basil

1⁄2 teaspoon salt, or to taste

1⁄4 teaspoon pepper, or to taste

8 cheddar rusks (see below)

DIRECTIONS:

Cook the bacon in a soup pot over medium heat until the fat is released and the bacon bits are crisp, 6 to 8 minutes. Add the onions and garlic. Cook, stirring frequently, until the onions are a light golden brown, 8 to 10 minutes. Add the zucchini, cover the pot and cook until the zucchini starts to become translucent, about 5 minutes. Add the broth, tomatoes, tomato puree, and vinegar. Bring the soup to a simmer and cook until the vegetables are very tender and the soup has developed a good flavor, 15 to 20 minutes. Add the basil to the soup, and season with salt and pepper. Serve in heated bowls, garnished with cheddar rusks.

Cheddar Rusks

YIELD: Makes 8 servings

INGREDIENTS:

8 slices French or Italian bread (1⁄2-inch thick)

1 cup grated cheddar cheese

DIRECTIONS:

Toast the bread until golden brown on both sides. Preheat the broiler. Scatter the cheese evenly over the toasted bread and broil until the cheese bubbles and begins to brown

Melville-based H2M architects + engineers collects over 750 turkeys during its 6th annual Turkey Drive. Photos courtesy H2M architects + engineers

Melville-based H2M architects + engineers collected over 750 turkeys for its 6th annual Turkey Drive on Thursday, Nov. 16, and Friday, Nov. 17.

The drive was hosted in partnership with Island Harvest, Long Island’s leading hunger relief organization, in support of its 2023 Turkeys & Trimmings Collection Campaign.

Melville-based H2M architects + engineers collects over 750 turkeys during its 6th annual Turkey Drive. Photos courtesy H2M architects + engineers

According to the U.S. Department of Agriculture, approximately 38 million Americans, including 12 million children, qualify as “food insecure,” defined as a lack of consistent, dependable access to healthy food.

Since its founding in 1992, Island Harvest has helped feed millions of Long Islanders through comprehensive nutrition programs, including programs geared toward children, families, seniors and veterans.

H2M staff collected the frozen turkeys in the east parking lot of H2M’s headquarters. As the drive concluded, H2M had surpassed its collection goal of 600 turkeys and over 300 meals, each of which was donated to Island Harvest to support a family in need. H2M also raised over $6,000 in monetary donations from a combination of individual and corporate donors as of Nov. 20.

“It’s truly an honor to partner with Island Harvest every year and play a part in their mission to end hunger on Long Island,” said H2M president and CEO Rich Humann. “I’m grateful to lead a company that places so much value on giving back to the community,” adding, “My thanks go out to the entire H2M team for their hard work and all of our donors for their generosity and good will.”

H2M is collecting monetary donations via DonorPerfect through Nov. 30. Additionally, Island Harvest will continue collecting turkeys and other Thanksgiving food items through Dec. 30.

For more information on how to support Island Harvest’s Turkey & Trimmings Collection Campaign, visit www.islandharvest.org/2023-turkey-trimmings-collection-campaign.

Focus on healthier holiday dinner options. METRO photo

By David Dunaief, M.D.

Dr. David Dunaief

How hard is it to maintain healthy eating habits during the holidays? Even when we have the best of intentions, it’s hard to resist indulging in seasonal favorites and secret family recipes spread before us in a sprawling buffet.

Unfortunately, that one meal, and perhaps subsequent leftover meals, can have striking health consequences. And if you tend to overeat, be aware that there are significant short-term consequences of stuffing ourselves.

Not surprisingly, Americans tend to gain weight between Thanksgiving and New Year’s Day. This is when many accumulate the greatest weight gain of the year, and most do not lose the weight they gain during this time (1). If you can avoid weight gain during the holidays, think of the possibilities for the rest of the year.

Those who are obese and sedentary may already have heart disease. Overeating during a single meal increases your risk of heart attack over the near term, according to the American Heart Association (2). 

The good news is that, with a little planning, you can reap significant health benefits.

What can we do to turn a holiday dinner into a healthier meal? The secret is likely there on your table, hidden in the side dishes. By reconsidering how we prepare them, we can change the Thanksgiving health equation.

Focus on plants

Phytochemicals (plant nutrients) called carotenoids have antioxidant and anti-inflammatory effects and are found mostly in fruits and vegetables. Carotenoids make up a family of more than 600 different substances, such as beta-carotene, alpha-carotene, lutein, zeaxanthin, lycopene and beta-cryptoxanthin (3).

Carotenoids help to prevent and potentially reverse diseases, such as breast cancer, amyotrophic lateral sclerosis (Lou Gehrig’s disease), age-related macular degeneration, and cardiovascular disease — heart disease and stroke. Foods that contain these substances are dark green leafy vegetables, as well as orange, yellow and red vegetables and fruits.

Focus on presentation and perception

Despite the knowledge that healthy eating has long-term positive effects, there are obstacles to healthy eating. Two critical factors are presentation and perception.

Vegetables are often prepared in either an unappetizing way — steamed to the point of no return – or smothered in cheese and butter, negating any benefits. Fruits are buttered and sugared beyond recognition or used as a garnish for more decadent dishes.

Other plant-based foods, like whole grains and leafy greens, are relegated to side dishes or afterthoughts. 

Here are some suggestions to get you thinking about ways to shift the heavy holiday meal paradigm.

Make healthy, plant-based dishes more appetizing. You don’t have to forgo signature dishes, but supplement tradition by adding mouthwatering vegetable-based dishes. One of my favorites is steamed “sweet” vegetables – cauliflower, broccoli, snap peas, onions and garlic. To make it sweet, I sauté it in a splash of citrus-infused balsamic vinegar and add sliced apples. Who doesn’t love poached apples? If you want to make this a primary dish, add diced tofu and/or garbanzo beans to make it more filling without overwhelming its delicate sweetness.

Season your vegetables. Why would you serve vegetables without any seasoning? In my family, we season vegetables and make sauces to drizzle over them. Personally, I’m a fan of infused vinegars. Each adds a different flavor to the vegetables. 

My 17-year-old nephew, who has never liked cooked vegetables, fell in love with my wife’s roasted Brussels sprouts and broccoli while on summer vacation together. He texted her afterward to ask for the recipes, which are surprisingly simple. Now, he makes them for himself. Good resources for appealing vegetable dishes can be found at PCRM.org, mouthwateringvegan.com, and many other online resources.

Replace refined grains. A study in the American Journal of Clinical Nutrition showed that replacing wheat or refined grains with whole wheat and whole grains significantly reduced central fat, or belly fat (4). Not only did participants lose subcutaneous fat found just below the skin, but also visceral adipose tissue, the fat that lines organs and causes chronic diseases such as cancer.

For even better results, consider substituting riced cauliflower or mashed cauliflower for rice or potatoes. You can purchase frozen riced cauliflower in many grocery stores now. Just be sure to get one that’s unsalted. If you prefer mashed, here’s a simple recipe for mashed cauliflower: https://medicalcompassmd.com/post/mashed-cauliflower-recipe-vegan. 

Offer healthy snacks. Instead of laying out creamy dips, cheese platters and candies as snacks, choose whole grain brown rice crackers, baby carrots, cherry tomatoes and healthy dips like low-salt hummus and salsa. Help people choose wisely.

Improve dessert options. Options might include dairy-free, sugar-free pumpkin pudding and fruit salad.

The goal should be to increase your nutrient-dense choices and decrease your empty-calorie foods.

Instead of making Thanksgiving a holiday of regret, eating foods that cause weight gain, fatigue and that increase your risk for chronic diseases, promote good health while serving a delicious, festive meal.

References:

(1) N Engl J Med 2000; 342:861-867. (2) www.heart.org. (3) Crit Rev Food Sci Nutr 2010;50(8):728–760. (4) Am J Clin Nutr 2010 Nov;92(5):1165-71.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

Sheriff Toulon and his staff distribute turkey dinners in 2022.
100 of these turkey dinners will also be available to local families in need on a first come, first serve basis.

Suffolk County Sheriff Errol Toulon, Jr., will distribute holiday meals for those in need at the 6th Annual Suffolk Sheriff’s Office Thanksgiving Food Distribution at the START Resource Center, 200 Glover Avenue, Yaphank on November 21 beginning at 10 a.m.

Over 400 turkeys, along with trimmings (gravy, stuffing, sides), will be given out at the Suffolk County Sheriff’s Office START Center to pre-selected residents at a drive-thru event. 100 of these turkey dinners will also be available to local families in need on a first come, first serve basis. With the cost of groceries and household expenses rising the past two years, more and more Long Island families are turning to food banks. To combat the demand, families in need of holiday meal help were identified by the START Center and their partner non-profit service agencies to guarantee that they can receive a free Thanksgiving meal without worry of a shortage.

The items were collected via Amazon Wishlist, donation bins throughout the Sheriff’s Office’s facilities, and through donations from partners including:

Caitlyn’s Vision
Deputy Sheriff’s Police Benevolent Association (DSPBA)
Suffolk County Corrections Officer Association (SCCOA)
Suffolk County Correction Officer’s Benevolent Association (COBA)
Chubs Meat Market
United Way of Long Island
Long Island Cares
St. John’s Nepomucene Church
Bravo Supermarket
Compare Foods
City on the Hill Community Church
Goya
Salvation Army

For more information, please call 631-852-3405.

METRO photo

By Heidi Sutton

Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn’t complete without turkey.

Even in households that don’t eat meat, plant-based turkey alternatives find their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone’s nerves and result in a mouth-watering main course.

Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator.

Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 1 1⁄2 pounds of turkey per person if you’re buying a whole turkey. Rather than purchasing the largest turkey you can find for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well.

Adjust the temperature. The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.

To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and flavorful meat. However, a wet brine may not lead to the crispiest skin possible. 

Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out.

Avoid stuffing the bird. Rather than stuffing the turkey and cooking everything en masse, prepare the stuffing mixture separate from the turkey. This reduces the risk of contamination from the turkey’s raw juices and helps to achieve a crispy coating on the stuffing guests will enjoy. 

Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra flavor in the bird and the vegetables also can be served or mixed into the stuffing.

The Bethpage Turkey Drive to benefit the Island Harvest Food Bank will take place on Friday, November 17, from 7:30 a.m. to 6 p.m. at Bethpage’s headquarters located at 899 South Oyster Bay Road in Bethpage. This year marks the 15th anniversary of Long Island’s largest one-day food drive which to date, has donated more than 45,000 turkeys and over 200,000 pounds of food over 15 years to Island Harvest which helps supply Thanksgiving holiday meals to families in our community.

Long Islanders are asked to donate frozen turkeys, non-perishable food items or cash donations. Bethpage’s Drive Through Donation Lanes will allow residents to remain in their cars while volunteers remove donations from the vehicles. The donations will go directly to Island Harvest Food Bank, which will help supply Thanksgiving meals to the more than 300,000 food-insecure Long Islanders through its distribution network of over 400 food pantries, soup kitchens, and other feeding programs on Long Island. Non-perishable food items needed include canned goods, cereal, pasta, rice, boxed juices, and shelf-stable milk (please, no glass containers).

For the first time, Bethpage is issuing a Corporate Challenge encouraging local businesses and organizations to donate the largest amount of frozen turkeys and non-perishables and then drop off their donations on November 17.  The business that provides the largest donation will be sent an ice cream truck to their location for all employees to enjoy. To join the challenge, Long Island businesses and organizations can sign up here.

“Bethpage is focused on enriching the lives of the communities we serve and we are able to accomplish this by collaborating and partnering with businesses across Long Island. So this year, we are very excited to see the impact the new Corporate Challenge brings to this important event,” said Linda Armyn, President and CEO, Bethpage Federal Credit Union.  “As always, our heartfelt thanks go out to the Long Island community for its ongoing support. Every donation counts.”

For those unable to make a donation on November 17, or would rather show their support online, Bethpage is accepting online monetary donations. Every gift of $35 will help support a holiday meal for your Long Island neighbors. Donations can also be made at any Bethpage branch.

“For the past 15 years, we have been fortunate to partner with our good friends at Bethpage Federal Credit Union on what has become Long Island’s largest turkey and food collection event to help our less fortunate neighbors know the joy of a traditional holiday-style meal,” said Randi Shubin Dresner, President & CEO, Island Harvest Food Bank. “On behalf of the people we serve, we thank Bethpage Federal Credit Union, its leadership, and employees at every level for their deep caring and concern in helping us support people struggling to put food on their tables.”

Patches will be given to all Girl Scouts who make a donation. Troop leaders can make a donation on behalf of troop members and bring back patches for the entire troop.

Since the first Bethpage Turkey Drive was organized in 2008, hundreds of community volunteers have come out to assist in the collection of more than 45,000 turkeys and over 200,000 pounds of food, which were then given to Long Island families facing hardship in time for the holidays. Island Harvest Food Bank has seen an increase in the requests for food and support services among the 400 community-based agencies it serves. About 70,000 individuals receive food assistance from the Island Harvest Food Bank network each week.

Island Harvest Food Bank

Island Harvest Food Bank is a leading human services organization whose mission is to end hunger and reduce food waste on Long Island. We accomplish this through innovative programs and services aimed at enhanced hunger awareness, short-term case management, nutrition

education, outreach and advocacy initiatives, a Workforce Skills Development Institute, our organic farm, and efficient food collection and distribution. Our work directly supports children,

families, seniors, and veterans who turn to us in times of crisis and when needed and supports a network of 300 community-based nonprofit organizations. Island Harvest Food Bank is a member of Feeding America®, a nationwide network of food banks leading the effort to solve hunger in the U.S. To learn more, visit www.islandharvest.org.

Bethpage Federal Credit Union

Bethpage Federal Credit Union is a premier community financial institution committed to enriching the lives of its members, employees, and the communities it serves for the past 80 years. Bethpage is the largest credit union in the Northeast Region, and the 15th largest in the nation.

As a not-for-profit credit union, Bethpage is committed to its members and the communities it serves. In addition to giving back to its members in the form of great rates and low fees, the Bethpage Cares program invests heavily in local, high-impact community programs that serve with an eye towards creating better communities through diversity, equity, inclusion and belonging.

Voted the Glass Door Top Place to Work for Small & Midsize companies, Bethpage is a federally chartered credit union, available to people nationwide who open a $5 dollar membership account. Bethpage offers a robust digital platform that allows members to bank from anywhere. Bethpage is a part of the national CO-OP network that gives members access to their accounts at over 30,000 free ATMs and 5,000+ shared branches across the U.S. As a financial cooperative, Bethpage offers the best-in market rates, lowest fees and world-class service, plus a full menu of personal and commercial financial services. For more information on Bethpage’s robust portfolio of banking, borrowing, and investment services, visit www.lovebethpage.com or call 1-800- 628-7070.