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Monthly Archives: August 2016

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Savory Black Grape Sorbet

Dessert and summer are a match made in heaven. Sweltering summer afternoons might not be comfortable, but any discomfort can be quickly washed away with a refreshing dessert, such as the following recipe for Kiwi Fruit Sorbet from Lou Seibert Pappas’ “Ice Creams & Sorbets” (Chronicle Books) or Savory Black Grape Sorbet from Family Features.

Kiwi Fruit Sorbet

Kiwi Fruit Sorbet
Kiwi Fruit Sorbet

YIELD: Makes about 1 quart

INGREDIENTS:

2 teaspoons grated lime or lemon zest

3⁄4 cup sugar, divided

3⁄4 cup water

2 pounds kiwi fruit (about 8 kiwi fruit), peeled and quartered

6 tablespoons freshly squeezed lime or lemon juice

2 limes, quartered

DIRECTIONS: In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils. Combine the remaining sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from the heat and let cool to room temperature. In a food processor or blender, purée the kiwi fruit with the juice, syrup and sugared zest. Transfer to a container, cover and refrigerate until thoroughly chilled, about 3 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Or, to freeze without an ice cream maker, pour the mixture into a 9-inch nonreactive square pan. Cover with aluminum foil or plastic wrap and freeze just until solid, 2 to 3 hours. Scrape out into an electric mixer or food processor and process briefly until light and fluffy. Serve at once or transfer to a container, cover and freeze until firm, about 2 hours. At serving time, garnish with a lime wedge to squeeze over each serving.

Savory Black Grape Sorbet

Savory Black Grape Sorbet
Savory Black Grape Sorbet

YIELD: Serves 4

INGREDIENTS:

1 1/2 pounds (4 cups) black California seedless grapes, washed and stemmed

1/4 cup sugar

2 tablespoons vodka

2 tablespoons lemon juice

8 large basil leaves

pinch of salt

DIRECTIONS: In a food processor or blender, puree grapes and sugar until smooth. Pour into small saucepan and bring to boil over high heat. Reduce heat to a simmer and cook until mixture has reduced by about one-third, about 15 minutes. Stir in vodka, lemon juice, basil and salt then let cool to room temperature. Pour mixture into shallow pan and freeze until hard, 3-4 hours. Transfer to food processor or blender and process until smooth and creamy and lightened in color. Serve immediately.

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By Linda Toga

The Facts: My father died last year and I was issued letters testamentary by the Surrogate’s Court. When going through my father’s desk, I found a bank statement dated June, 1999, for a savings account I did not know existed. The balance in the account in 1999 was nearly $5,000. Unfortunately, the bank that held the account no longer exists.

The Question: How can I find out if my father removed the money from the account prior to his death?

The Answer: If the statement you found had been dated within the last five (5) years, you could likely find out which bank took over the assets of your father’s bank and contact them to see if the account still exists. However, in New York State, if a bank account is dormant for an extended period of time, after five years, the bank can hand over all of the money in the account to the State Comptroller’s Office.

In other words, after the requisite waiting period, the account will escheat to the state. While bank accounts escheat to the state after five (5) years, other types of assets and property such as insurance policies escheat after only three (3) years and checks issued by the state escheat after only one (1) year.

If you believe the money in your father’s account was escheated to the state, you can obtain information by calling the New York State Comptroller’s Office, which oversees the New York Office of Unclaimed Funds. You can also go online to www.osc.state.ny.us/ouf/ and search under your father’s name and address for any of his property that may have escheated to the state.

If your father ever lived outside New York, you may also want to search on the sites maintained by the offices of unclaimed funds in other states to be sure you don’t miss anything.

While you are searching for assets belonging to your father that may have escheated to the state, you should also search on your own name and address. You may be pleasantly surprised to find that a rent or utility deposit you forgot you even made or dividends on stocks that you once owned have escheated to the state and are available to you. There is no statute of limitations on unclaimed property, and online searches are free, so you have nothing to lose.

While it is highly unlikely that you will find you are entitled $6.1 million like the largest unclaimed property recipient but, you never know!

If you are lucky enough to find that the balance in your father’s account did, in fact, escheat to the state, you can request that the funds be sent to you. To do so, you must file a claim and provide sufficient information to establish your entitlement to the funds. Since you are the executrix of your father’s estate, you will be asked to provide your letters testamentary as well as documents establishing that your father was, in fact, the person named on the account. Any unclaimed funds that you collect as executrix should be considered as part of your father’s probate estate and distributed in accordance with the provisions in his will.

The process of recouping unclaimed property can be very frustrating because it takes quite some time. It is not unusual to be asked to resubmit paperwork previously provided or to provide documents that were not initially requested. However, being able to get your hands on “found” money is exciting and usually worth the effort.

Linda M. Toga, Esq. provides legal services in the areas of estate administration and planning, real estate and litigation from her East Setauket office.

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Trump's diet has been brought to the forefront during this election year.

By David Dunaief, M.D.

Donald Trump could learn a thing or two from Bill Clinton. No, we are not talking about politics; we are talking about health. Trump is a public persona, and his diet has been brought to the forefront. As was Clinton’s when he was the United States’ 42nd president. An Aug. 8 New York Times article discussed Trump’s love for fast food and his ironic obsession with cleanliness (1).

Trump’s approach to diet seems to be eerily similar to the standard American diet — with the added detriment of fast food. Though he likes the cleanliness of fast food chains, his arteries may not like the “dirtying” effect of atherosclerosis, or arterial plaques.

Admittedly, I don’t know anything about his family history, including whether or not cardiovascular disease is an issue; nor his blood chemistries, such as cholesterol levels; nor whether or not he has high blood pressure. However, one thing is clear: He is overweight with a significant amount of visceral fat, or belly fat. This type of body fat is considered the most dangerous because it surrounds the internal organs such as the heart (2). This promotes potential cardiovascular disease and diabetes.

For a long time, Bill Clinton also had a love for fast food and the standard American diet. However, this resulted in atherosclerosis, which caused significant blockage of coronary arteries and resulted in coronary artery bypass surgery involving four arteries in 2004. Since then, he has been on a mission to reform his diet. Through the influence of physicians like Drs. Dean Ornish and Caldwell Esselstyn, both advocates of plant-based diets, Clinton has done much better and lost significant weight, as well.

Thus, this is more about the standard American diet, with its high saturated fat, high sugar, refined grains, processed meats and elevated salt versus the nutrient-dense, more likely plant-based, approach with fruits, vegetables and whole grains and their respective effects on cardiovascular disease, atherosclerosis and even mortality.

These type of plant-based diets include the Mediterranean-type diet, the DASH diet, the Ornish diet and the Esselstyn diet.

If we look solely at the differences between saturated fats and unsaturated fats, a recent study involving over 120,000 participants showed that when just 5 percent of pure saturated fats in the diet were replaced with unsaturated fats, this resulted in a significant reduction in all-cause mortality of up to 27 percent over 32 years (3). For more details on this study analysis, see my recent article, “Let the dietary fat wars begin,” which can be found online at www.tbrnewsmedia.com.

I am a firm believer in leading by example. I think it is a powerful way to get patients to follow through with lifestyle changes, especially diet and exercise. That is why the dietary changes I ask my patients to make, I also have been following for years.

Data on cardiovascular disease

Recently, the Centers for Disease Control and Prevention released data about cardiovascular disease that is downright depressing. From 2000 to 2010, the risk of dying from this disease was decreasing by almost 4 percent a year in both men and women (4). However, from 2010 to 2014, this decrease slowed precipitously to 0.23 percent in men and 1.17 percent in women. The reason for this slowdown is that we may have reached a ceiling in the effectiveness of traditional medical interventions. The suggestions are that we concentrate more efforts on lifestyle modifications, specifically diet, physical activity and not smoking.

At the same time, 2011-2012 NHANES data showed a significant increase in obesity and diabetes (5). The bad news is we have not changed our lifestyles enough, especially diet. The good news is that there is a large upside for change and progress!

Reversing heart disease

This research includes both Ornish and Esselstyn. Both physicians have shown it is possible, through a plant-based approach, to have a significant impact on cardiovascular disease, reversing atherosclerosis and preventing a cardiovascular event such as a heart attack.

Esselstyn’s research includes a small study with 24 of his own patients (6). Of these, 18 patients completed the five-year study. These 18 patients had experienced 49 cardiovascular events in the previous eight years. Results show that with a plant-based diet, none of the 18 had a cardiovascular event. Eleven patients chose to have angiographic analysis to determine stenosis, or blockage. None of the 11 progressed; in fact, eight showed regression in atherosclerosis.

Though this was a small study with no control group, the duration, the reversal of atherosclerosis at the study end point and the severity of cardiovascular disease prior to the study make these results intriguing and impressive.

This study was extended to 12 years with similar results and only one additional patient dropping out. Interestingly, those who discontinued the study had a subsequent total of 13 cardiovascular events. One of the key study markers was keeping total cholesterol to lower than 150 mg/dL. The diet emphasized fruits, vegetables, beans, legumes and whole grains.

Then, Esselstyn’s group looked at 198 patients with cardiovascular disease (7). The results were similar to the smaller initial study, with those in the adherent group following a nutrient-dense, plant-based diet experiencing a most astonishing cardiovascular event rate of only 0.6 percent, while the 21 who were nonadherent (the unbeknownst control group, per se) experienced an event rate of 62 percent over 3.7 years.

What about Ornish’s research? Not surprisingly, the results were very similar to Esselstyn’s. In the Ornish study, results showed a reversal in atherosclerosis of 7.9 percent in the treatment group compared to baseline, whereas those in the control arm over the same period showed a 27.7 percent increase in atherosclerosis or plaques in the arteries (8). Also, the control group experienced more than two times as many cardiovascular events as seen in the treatment group. The patients in the treatment group were on a plant-based diet.

There were 48 patients with moderate to severe cardiovascular disease at the beginning of the study, with 28 patients in the treatment group and 20 assigned to the control arm. Of these patients about 75 percent in each group completed the study. The duration of the study was five years. Again, these results are intriguing, and each study reinforces the others.

A clinical example

In my practice, I recently had a 69-year-old white male patient with cardiovascular disease and an extensive family history of the disease, who went to the cardiologist prior to working with me. The initial carotid Doppler (sonogram of the neck arteries) showed a 16 to 50 percent blockage in both carotid arteries. After a year, the carotid Doppler results had been reduced to between 1 and 15 percent blockages in both carotid arteries. The patient’s total cholesterol had dropped to 146 mg/dL, and this result included discontinuing his cholesterol medication, though it was not a statin. Of course, this is anecdotal, but it is consistent with the results mentioned in the studies above.

In conclusion, now you see why Bill Clinton followed the advice of at least two very wise physicians after his quadruple bypass surgery. Lifestyle with a nutrient-dense, plant-based diet not only can prevent cardiovascular disease but may be able to arrest and even reverse plaques in the arteries. Trump would be wise to follow suit and focus on cleanliness of his arteries rather than just cleanliness of the restaurant, as we all would.

References: (1) NYTimes.com. (2) Crit Pathw Cardiol. 2007;6(2):51-59. (3) JAMA Intern Med. 2016;176(8):1134-1145. (4) JAMA Cardiol. online June 29, 2016. (5) cdc.gov/nchs/nhanes. (6) J Fam Pract. 1995;41(6):560-568. (7) J Fam Pract. 2014;63(7):356-364b. (8) JAMA. 1998;280(23):2001-2007.

Dr. 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.

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Photos from United Way of Long Island Across, Steve Kostoff, Deena Menendez, Kathy Wagner and Erick Rosales will compete with five other members of Team Mission United, to raise money for veterans. Photos from United Way of Long Island

By Desirée Keegan

Four North Shore runners have joined Team Mission United, competing for the charity United Way of Long Island during the 2016 TCS New York City Marathon.

Steve Kostoff, Erick Rosales, Kathy Wagner and Deena Menendez will team up with five other athletes for the 26.2-mile race, which will take place on Nov. 6 and benefit 135,000 veterans and military families on Long Island.

Kostoff, who lives in Mount Sinai, said as soon as he found out Mission United was the program he would be running for, he went to the organization’s website to learn about its works, which focus on employment services, education, financial services, health and housing support.

“Many of these men and women went overseas to fight for us, now they have to come back and in many cases fight for themselves to receive care,” he said. “Any way I can help to raise funds or get the word out is important.”

“It’s a great opportunity to give back and do my part for veterans — they have sacrificed so much to give us our freedom.”

— Erick Rosales

Kostoff works for Suffolk Bus Corp. as an ADA bus driver. Through his job he’s supported United Way of Long Island over the years, and has come to hear many stories of veterans and their special needs, as he often transports disabled veterans to Northport VA Medical Center for appointments.

John Corrado, president of Suffolk Transportation Service and past president of United Way of Long Island’s board of directors, is pleased to support Kostoff in his efforts as he runs his first full marathon.

“To have the chance to see an exemplary employee like Steve compete is truly inspiring,” he said. “Not only will be have our organization’s support, but I am certain that his colleagues will rally around him on his journey to the finish line.”

Rosales, of Coram, a UPS driver, is also eager to compete. He said he’s been training for the marathon for a long time and has previously competed in 10 others, including the NYC Marathon which he’s raced in three times.

“It’s a great opportunity to give back and do my part for veterans — they have sacrificed so much to give us our freedom,” he said. “We should honor all veterans whenever we have the chance. Compared to what they have done for us the effort by me is just a drop in the bucket. I’m in 100 percent.”

Rosales will be joined in the race by his good friend, fellow colleague and training partner, Bill Ude.

Wagner, of Huntington, is meeting the challenge with great enthusiasm.

“It was a no-brainer for me,” she said of choosing to be a part of the race. “I never thought I’d run in the NYC Marathon because it’s really difficult to get in to, but when the opportunity presented itself I couldn’t say no.”

Wagner, generalist manager for the Long Island Region of Enterprise Holdings, is the leader of the Enterprise United Way of Long Island campaign which she’s been running since 2008, so she’s a big cheerleader and supporter for the cause. She said she feels Mission United is a vital program to assist veterans.

“Training is a part-time job and it’s nothing compared to what these men and women have done for our country. This will help with the needs of our veterans returning home.”

—Deena Menendez

“This is a huge race supporting a huge cause … I’m really excited for it,” she said, adding that she has a lot of family members who are veterans, including her grandfather, three uncles and a couple of cousins whom she’s close with. “I know the struggles they’ve had returning after they’ve served, and I think that any organization that’s there to help that process and help them acclimate back into society is totally worthwhile and totally worth raising money for.”

Wagner has competed in both 5K and 10K events, half marathons, mud runs and warrior dashes. Her boss, Eric Schonhoff, Enterprise’s regional vice president who has also been supportive of United Way of Long Island and serves on the board of directors, is inspired by Wagner’s efforts.

“Not only is it great to back a seasoned runner like Kathy, but she also deserves accolades for putting her heart and soul behind Mission United and the entire campaign,” he said.

Menendez, of Hauppauge, who is a claims adjuster for Geico in Woodbury, is running for Team Mission United as a labor for love, as she too is surrounded by family members in the military. Her husband is an Air Force veteran; her eldest son Sean is in the Coast Guard serving in Astoria, Oregon; her middle son Scott served in the Army; and her youngest son, Shane, is a Marine in San Diego, California.

She began intense training for the marathon and was approached by a past supervisor about volunteering to become a participant for the team, and was delighted to accept.

“It’s an honor for me just to be in the run,” Menendez said. “I keep my family in my thoughts to motivate me. Training is a part-time job and it’s nothing compared to what these men and women have done for our country. This will help with the needs of our veterans returning home. They face so many challenges acclimating to civilian life after military life, so Team Mission United helps them get homes and jobs, and raising money will help benefit so many more veterans.”

Participants have set a goal of raising $20,000 for United Way of Long Island’s veterans programs, and are looking for support. To learn more about the team and its efforts, visit www.unitedwayli.org/team-mission-united-supports-long-island-veterans.

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Gold Coast Bank’s Setauket branch, at the corner of Route 25A and Bennetts Road. Photo by Donna Newman

By Wenhao Ma

In little more than eight years, John Tsunis’ Gold Coast Bank has gone from one location in Islandia to a publicly-traded company with six branches on Long Island, and another opening in downtown Brooklyn.

Now he’s contemplating the bank’s first branch in Manhattan, because many of the customers and stockholders on Long Island are also residents of New York City.

“I don’t want to build a wall between us and New York City,” Tsunis said.

Tsunis, 65, has multiple business interests. He is not only the chairman and chief executive officer of Gold Coast Bank, but is also on the board of directors of the New York State Hospitality & Tourism Association, and the founder and CEO of Islandia-based Long Island Hotels. He opened the first Holiday Inn Express franchise on Long Island in Stony Brook in 1991, which was the first in the United States.

According to Gold Coast Bank’s 2016 second quarter report, its net income reached $573,000, a 178 percent increase compared to the same quarter last year. Its assets, deposits and loans have all increased compared to 2015.

The bank also reported year-to-date net income of $991,000.

Gold Coast Bank went public in June, issuing about $9.5 million in shares.

“We are encouraged by our original investors who continue to support our community bank, as well as new investors who have come aboard,” Tsunis said in a statement.

John Tsunis is chairman and CEO of the bank. File photo.
John Tsunis is chairman and CEO of the bank. File photo.

After his first bank, Long Island Commercial Bank, was taken over by New York Community Bancorp in 2005, many clients felt the new, larger bank no longer offered a personal touch. So Tsunis created Gold Coast Bank.

“We used the same model [as we did for Long Island Commercial Bank], almost like a private bank, where we could meet with our neighbors and help them,” Tsunis said. “The bank has a tremendous opportunity to help the development of the growth and the success of the neighbors in our community.”

He said Gold Coast Bank reinvests clients’ deposits right into the community where they are located.

“You deposit money here and we don’t send it to Europe, China or South America like a multinational bank,” he said.

Tsunis remembers when he and his bank helped a Stony Brook restaurant that had trouble funding an expansion.

“That’s not a big enough fish for them,” he said, explaining why the big banks wouldn’t lend money to the restaurant. “For small banks like ours that are in our community, every fish is a big fish.”

Tsunis said he was familiar with the owners, who had been in business for a long time.

“We took that as an opportunity to support the community and a local merchant,” he said, adding that he responded right away.

Tsunis said his father worked in a restaurant in Manhattan. When the son was 12 or 13 years old, he used to go to work with his father every Saturday. His job was to bring coffee and egg sandwiches to the customers, which helped him develop a good work ethic.

Growing up, Tsunis always wanted to be a lawyer and get into the real estate business. He graduated from New York University with honors in banking and finance in 1973, and earned his doctor of law degree from Syracuse University College of Law two years later. Before long he started his own law firm with a personnel comprising himself and a secretary.

“By being a lawyer, I thought I would understand the language of the real estate world and legal world,” he said. “I have tremendous passion for whatever I did. I didn’t want to do anything just for the sake of doing it. I enjoy law, I enjoy practicing land use and I enjoy developing real estate.”

A blueprint for a happy life is what Tsunis would most like to pass on to the next generation.

“Whatever it is that you want to do,” he said, “make sure that you have a smile on your face and the passion for what you want to do because you are going to spend an awful amount of time at work.”

Tsunis is establishing a scholarship at the College of Business at Stony Brook University to help young people who want to enter the business world. He is personally donating $25,000, and the bank will add to that.

Andrew Polan, president of the Three Village Chamber of Commerce, said that Tsunis, who is a very active board member in the chamber, likes to get the community involved, recalling that two years ago Tsunis spent $1,000 on tickets to a barbecue at West Meadow Beach, and gave them out free to guests at the Holiday Inn Express.

“Currently, he wants to get all parts of our community, including the faculty, staff and maybe students of our great Stony Brook and Three Village community together to do a huge New Year’s celebration — maybe centered at the new sports arena on campus,” Polan said.

Cris Damianos, vice chairman of the bank, said that Tsunis is a charitable person and a big donor to charitable organizations, adding that he understands doing business is not a one-way street.

To help the community, Damianos said that the bank lends money not only to businesses, but to religious institutions as well.

Tsunis said he believes that his and the bank’s efforts to help the community will pay off.

“I think if we germinate those seeds, those young students, the residents of the New York metropolitan area and international students as well, will help this economy, this county, this state and country to be a better place to live,” he said.

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File photo

Suffolk County Police Second Squad detectives are investigating a single-vehicle crash that critically injured a man in Fort Salonga on Friday morning, Aug. 18

Samuel Luby, a Northport resident, was driving a 2016 Dodge pickup west on Fort Salonga Road at 7:55 a.m. when he lost control of his vehicle and struck a tree just west of Makamah Road. The Northport Fire Department responded to the scene, and said upon arrival they found Luby pinned in the vehicle by the dashboard and steering wheel.

Under the command of Chief of Department Brad Wine, EMS personnel immediately initiated life saving measures while firefighters joined by two Suffolk County Emergency Service police officers began the rescue effort. Utilizing multiple extrication tools, the truck was cut apart to allow access to the driver. With the process complete, EMS personnel stabilized the driver to prevent further injury by movement.

Luby was moved to an awaiting Northport Fire Department ambulance, and then airlifted via Suffolk County Police helicopter in critical condition to Stony Brook University Hospital.

The vehicle was impounded for a safety check and the investigation is ongoing.  Anyone with information regarding this crash is asked to call the Second Squad at 631-854-8252.

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The Port Jefferson Fire Department Museum will be open to the public during Heritage Weekend. Photo by Jill Russell

By Rebecca Anzel

Port Jefferson Village’s second annual Heritage Weekend is this weekend. The event features more than 15 cultural and historical locations for residents and visitors to explore on Saturday, Aug. 20 and Sunday, Aug. 21. Each stop is set to include presentations with interesting information, historical photos of the village that used to be known as Drowned Meadow, and fun, interactive activities.

A Heritage Weekend kickoff event will be held on Friday, Aug. 19 from 6 to 8 p.m. aboard the Lettie G. Howard historic fishing schooner. Tickets are $45 per person or $80 per couple. Money raised will support the cultural events featured during Heritage Weekend, as will funds donated by the Robert David Lion Gardiner Foundation.

This week, check out attractions that will take place at the Port Jefferson Fire Department Museum, Port Jefferson Masonic Temple and Christ Church Episcopal. Check out parts one, two and three of our Heritage Weekend preview series.

Port Jefferson Fire Department Museum

Fire department equipment on display at the Port Jefferson Fire Department Museum, which will be open to the public Heritage Weekend. Photo by Jill Russell
Fire department equipment on display at the Port Jefferson Fire Department Museum, which will be open to the public Heritage Weekend. Photo by Jill Russell

On the second floor of Port Jefferson’s fire department on Maple Place is a museum housing 130 years of history. The collection of equipment, helmets, uniforms and pictures dates back to the late 1800s and early 1900s and tells the story of how fighting fires in the village’s four square miles has evolved. The exhibit will be open to the public during Heritage Weekend.

“It’s a small museum — just one room — but it’s got a lot of history in it,” Third Assistant Chief Jim Sarubbi said. “It represents what this department is all about — tradition and dedication.”

Some of the department’s nearly 100 members will be on hand over the weekend to escort event attendees to the museum and around the firehouse to check out the historical artifacts. The museum will be open from noon to 4 p.m. Saturday and Sunday.

Port Jefferson Masonic Lodge

The freemasons’ purchased their current building, which was constructed in 1854, from the Presbyterian Society in 1912. Photo courtesy of Suffolk Lodge Number 60
The freemasons’ purchased their current building, which was constructed in 1854, from the Presbyterian Society in 1912. Photo courtesy of Suffolk Lodge Number 60

On Main Street, a two minute walk away from the fire department, is the Masonic temple. Also known as Suffolk Lodge No. 60, it was organized in 1796 and chartered in 1797.

The group is hosting an open house and Q-and-A session from 6 to 8 p.m. on Saturday. Visitors will be able to learn more about Freemasons and the fraternal organization’s history, and view historic photos and other artifacts while there, former Master of the lodge Gary D. Gudzik said.

Christ Church Episcopal

Christ Church Episcopal’s first service was June 3, 1888; a fire uniform at the museum. Photo from Christ Church Episcopal's
Christ Church Episcopal’s first service was June 3, 1888; a fire uniform at the museum. Photo from Christ Church Episcopal’s

Locals know Christ Church Episcopal as the little white church up on the hill. Built in the 1880s on land purchased from P.T. Barnum of Barnum & Bailey Circus, the members of the yellow pine church on Barnum Avenue will be hosting a yard sale during Heritage Weekend.

Irene Choate, the event’s organizer and head of the church’s women’s group, said housewares and small appliances will be on sale in Christ Church Episcopal’s air conditioned recreation room, where refreshments will be served. Senior Warden Gene Seiler will be answering questions about the church’s history and giving tours to interested visitors.

“We look forward to seeing potential new parishioners,” Joyce Bock, the church’s communications officer, said. “We’re a tiny church, but we have a big heart. All are welcomed and we mean it.”

The yard sale will be on Saturday and Sunday from 10 a.m. to 3 p.m. The church’s services are at 9 a.m. on Sunday.

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Some of the food choices now available for Smithtown residents through OurHarvest. Photos from Scott Reich

By Victoria Espinoza

Finding fresh food has never been simpler, as OurHarvest, an online farmers market has made its way to Smithtown.

OurHarvest works to bring local, fresh grocery products, including fruits and vegetables, to residents without them having to go out to a store.

“For people tired of the grocery store, who want better quality, better freshness, and better pricing for great products, we’re their answer,” OurHarvest co-founder Michael Winik said in a statement, “Our products come right from the farm, and we carry lots of great items that you can’t get at traditional supermarkets.”

Customers place orders through the company’s website, selecting the date and time of their desired pickup, and then go to a predetermined pickup location to grab their order. OurHarvest’s website describes pickup locations as “pop-up farmer’s markets.”

The Smithtown pickup site is at Deana Godek’s home on Hickory Lane. Orders need to be placed by 9 a.m. on Mondays, and orders are available for pickup between 4 and 6 p.m. on Tuesdays.

“Having organic, fresh, affordable local produce and grass-fed meats is very important to me,” Godek said in a statement. “I am a mom of four and my children’s health is paramount in my life. Food shopping can be so scary when you don’t know where the food is coming from, how long it traveled or how long it sat on a shelf. With OurHarvest, you know the farm it came from and their practices, and have the assurance of knowing it was picked for you. To have that kind of peace is priceless.”

Above, OurHarvest co-founders Scott Reich and Michael Winik. Photos from Scott Reich
Above, OurHarvest co-founders Scott Reich and Michael Winik. Photos from Scott Reich

The online farmers market partners with farmers, fishermen, and food artisans from the area to maximize freshness, ensure quality and traceability, and keep costs down.

“We formed this business to bring the food system into the 21st century,” company co-founder Scott Reich said in a statement. “Our model is smart, sustainable, and community-oriented, and we’re the only local farm-to-table business that gives customers tangible rewards for shopping with us through our loyalty program.”

For any purchase of more than $25, OurHarvest donates a meal to a local food pantry; in Smithtown’s case, meals will be donated to Lighthouse Mission, an organization based out of Bellport that feeds the poor and raises funds to give supplies to the homeless.

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