A motor vehicle crash Feb. 18 in Rocky Point killed a woman from Port Jefferson and seriously injured her husband. Suffolk County Police 7th Squad detectives are still investigating the incident.
Florin Tilinca was driving a 2014 Jeep on Route 25A and was preparing to stop for a red light at the intersection of Fairway Drive at about 12:20 p.m. when a 2015 Subaru traveling in the westbound lane of Route 25A crossed into the eastbound lane and struck the Jeep.
The driver of the Subaru, Lucio Costanzo, 73, of Port Jefferson, was airlifted via Suffolk County Police helicopter to Stony Brook University Hospital in serious condition. His wife, Stephanie Costanzo, 73, who was a passenger in the vehicle, was transported to John T. Mather Memorial Hospital in Port Jefferson where she was pronounced dead. Tilinca and his 16-year-old son were transported to St. Charles Hospital in Port Jefferson with non-life-threatening injuries.
The vehicles were impounded for safety checks. Anyone with information on this crash is asked to call the 7th Squad at 631-852-8752.
It had been one of those days from hell — blustery, cold and wet. Battling the mall crowds had left me tired and cranky and both my stomach and I were grumbly. My feet hurt, my back ached and my head throbbed from the unavoidable, ubiquitous and ambient music that blared with a rock beat insistence. All I could think of was getting home, changing into my old jeans, a baggy sweater and fuzzy slippers and grabbing some crackers to assuage my hunger pangs before I collapsed.
But as I came in the door and dropped my shopping bags, an aroma redolent with veggies, onions and herbs greeted me. There simmering on the stove was the pot of soup I had made the day before, removed from the fridge by an elf (bless his husbandly heart) and set to simmer in anticipation of my return from my ill-advised expedition.
It was sipping (read slurping) that steaming bowl of soup that revived me and reassured me that there were still some things that hadn’t been commercialized and that homemade soup was one of them! I sat back, smiled contentedly and reflected on what a nice productive day I’d had and all the bargains I’d found on things I didn’t need. Soup has a way of doing that.
Ribollita
In Italian “ribollita” means reheated. (And doesn’t just about any respectable soup taste better the next day?) This one is chock full of kale, other veggies and beans and is a tribute to its name.
YIELD: Serves 6 to 8
INGREDIENTS:
Two 28-ounce cans cannellini beans, rinsed and drained
One 28-ounce can chopped tomatoes with their juice
4 medium celery stalks, thinly sliced
2 medium carrots, peeled and diced
2 tablespoons minced fresh sage leaves or 2 teaspoons dried
8 cups broth
4 cups cubed crusty leftover bread
salt and pepper, to taste
¼ cup extra virgin olive oil
DIRECTIONS: In a food processor, puree half the beans. Cover and set aside. In a large pot, bring 2 inches water to a boil. Arrange kale on a steamer rack; place in pot and cover with tight-fitting lid. Steam for 3 to 5 minutes, until almost tender. Place a pot or large saucepan (at least 6½ quarts) over medium heat, add olive oil and heat 45 seconds. Add onions, pancetta and garlic and cook, stirring frequently, one to two minutes, until onions are opaque. Stir in tomatoes with their juice, celery, carrots and sage. Reduce heat to low and simmer 5 minutes, until the vegetables are very tender.
Add the pureed and whole beans, broth, kale to the tomato mixture. Bring the liquid to a boil; reduce the heat to low and simmer, stirring frequently, about half an hour, until beans and kale are very tender and soup is thickened. Add bread cubes and cook 10 minutes. Add salt and pepper, if desired. Cool to room temperature; cover and refrigerate several hours or overnight. Half an hour before serving, reheat the soup over low heat to a gentle boil; stir frequently. Ladle into bowls and drizzle about half a tablespoon olive oil over each one
*Lacinato kale, a long-leafed dark green variety that resembles Romaine lettuce is preferable and available in most specialty markets, but the more familiar regular kale is okay if you can’t find it.
†Pancetta is Italian bacon available in most supermarket deli departments and certainly in Italian delis.
Cream of Tomato Soup
Warning: You’ll never be happy with the canned version once you’ve tasted this. And do I even need to say how great it is with a grilled cheese sandwich?
YIELD: Serves 4 to 6
INGREDIENTS:
3 tablespoons butter
½ cup chopped onion
4 tablespoons flour
2 cups milk
2 cups water
½ bay leaf
1½ teaspoons sugar
1 teaspoon baking soda
Two 28-ounce cans crushed tomatoes
Salt and pepper, to taste
DIRECTIONS: In a large heavy pot or saucepan, melt the butter, then add the onion and cook over medium heat, stirring frequently, until the onion is softened but not browned. Add flour and continue to stir for another minute or two. Slowly add milk, bay leaf and sugar; continue to stir until slightly thickened. Stir the baking soda into the tomatoes, then add the tomatoes to the milk mixture and bring to a simmer. Continue to simmer until heated through. Remove bay leaf and discard. Let cool about 15 to 20 minutes; puree in batches in food processor. Add seasonings and serve immediately or refrigerate and reheat before serving.
Lentil and Leek Soup
This hearty soup gets its zing from the addition of just a little vinegar, which acts as a flavor enhancer.
YIELD: Serves 6 to 8
INGREDIENTS:
1 pound dried lentils, rinsed, drained and picked over
2½ quarts broth
4 carrots, peeled and diced
1 large onion, peeled and diced
1 large rib celery, diced
3 medium leeks, thoroughly washed and sliced
1 bay leaf
1½ cups chopped tomatoes
1 cup juice from tomatoes
2 to 3 tablespoons wine vinegar
3 tablespoons extra virgin olive oil
salt and freshly ground pepper, to taste
4 scallions, washed and thinly sliced
DIRECTIONS: Place lentils, broth, vegetables and bay leaf in a large nonreactive pot.Bring to a boil, then simmer, stirring occasionally, for 45 minutes or until lentils and vegetables are tender. Add tomatoes, juice and, if soup seems too thick, water as needed. Cook 10 minutes. Add vinegar and oil. Stir; cook over low flame 5 minutes more. Remove bay leaf and discard. Adjust seasoning. Garnish with scallions.
A Narcan Training Class will be held at the Farmingville Fire Department, 780 Horseblock Road, Farmingville on Tuesday, Feb. 28 from 6:30 to 7:30 p.m. The training, which meets New York State Department of Health requirements, will enable participants to recognize an opioid overdose, administer intranasal Narcan and take additional steps until EMS arrives. Participants will receive a certificate of completion and an emergency resuscitation kit that includes nasal Narcan. RSVP required before Feb. 20 by calling 631-732-6611, ext. 717.
MEET SHONA! Shona, one of several dogs from Thailand rescued by the SOI Dog Foundation, has recently arrived at the Kent Animal Shelter, 2259 River Road in Calverton. Instead of being brutally butchered in the Asian dog meat trade, she is now safe and sound. This sweet Shepherd mix is 6 years young, weighs 41 pounds, is spayed, microchipped and up to date on all her shots. Please come give this pretty girl the loving and caring home she so deserves! For more information on Shona and other adoptable pets at Kent, call 631-727-5731.
From left, Don Eckerle and Mark Waldron investigate The Whaling Museum’s archives. Photo courtesy of The Whaling Museum
Don Eckerle and Mark Waldron know a thing or two about history. They have poured through tens of thousands of marriage licenses, birth records, death certificates, military enlistments and even Titanic claims — and now, for the first time, through hidden records of Cold Spring Harbor’s whaling history.
The two Kings Park residents are trustees of the German Genealogy Group, an organization established in 1996 to provide genealogical research support. The group currently hosts a website (www.theggg.org) that indexes genealogical research aids freely available to its 1,100 members and the general public, assisting people from Long Island and beyond to find their roots. The records are chiefly centered in the New York metropolitan area and represent all nationalities. Additional indexed records are continually being added to the website, many of which are not available on other sites.
The Whaling Museum’s collection is both a local and nationally significant resource for preserving our cultural heritage, but the archives are largely unknown to the general public. A generally untapped resource, the collections provide insight and documentary evidence of Cold Spring Harbor’s infrastructure and Long Island’s development not found in any other repository. The collections contain 95 percent of existing manuscript material from the Cold Spring Harbor whaling fleet, including photographs, correspondence, ledgers, scrapbooks, crew lists, ship logs, journals, deeds, poems and records that document the people, places and moments from the 18th to 20th centuries. A significant portion of the collection documents 44 voyages by nine local ships from 1836 to 1862.
Beginning in 2016, Eckerle and Waldron painstakingly examined the collection folder by folder, carefully lifting names into an index containing the name of the person or company, the year of the record, the type of record and its location in the museum. Their project resulted in gathering the names of 4,000 people.
“Long Island possesses a vibrant and fascinating maritime heritage. Periodically, we receive research requests from people exploring their ancestry or scholars investigating individuals, which up until now was a wild goose chase,” said Executive Director Nomi Dayan. “Don and Mark’s tedious work greatly enhances the accessibility of our archives to serve as a first level of research support. We are hopeful this project will result in an increase in public interest and build advocates of this important cultural heritage resource,” she said.
Waldron noted, “The records indexed for The Whaling Museum are a perfect example of what we try to do. It was surprising to see the wide variations in the types of documents: crew lists, ship owner lists, personal letters, obituaries, probate records, land deeds. Some of these records go back to the 18th and early 19th century. There was even a page that had the words to the song “Yankee Doodle” published for a July 4th celebration in 1803!”
Waldron has been researching his own family history for 22 years and belongs to several genealogy organizations. “When I first began, most of the research was done via microfilm, which was very slow and tedious. The advent of on-line indexes and records has made genealogical research much easier. Creating digital indexes to records is very rewarding, especially when the archive tells you that they are receiving record requests due to the index we’ve created.”
Eckerle has traced one family line back to the late 1500s in France. “Through my research, I was able to even trace one daughter-in-law’s family line back to the Mayflower and connected her to a few very significant men in the Revolutionary War period.”
The index is available through www.theggg.org as well as www.cshwhalingmuseum.org.
Valentine’s Day is one of the wonderful things about winter. For many, it lifts the mood and spirit. A traditional gift is chocolate. But do the benefits of chocolate go beyond Valentine’s Day? The short answer is yes, which is good news for chocolate lovers. However, we are not talking about filled chocolates, but primarily dark chocolate and cocoa powder.
The health benefits of chocolate are derived in large part from its flavonoid content — compounds that are produced by plants. These health benefits are seen in cardiovascular disease, including stroke, heart disease and high blood pressure. This is ironic, since many chocolate boxes are shaped as hearts. Unfortunately, it is not necessarily the chocolates that come in these boxes that are beneficial.
Let’s look at the evidence.
Effect on heart failure
Heart failure is very difficult to reverse. Therefore, the best approach is prevention, and dark chocolate may be one weapon in this crusade. In the Swedish Mammography Cohort study, those women who consumed dark chocolate saw a reduction in heart failure (1). The results were on a dose-response curve, but only to a point. Those women who consumed two to three servings of dark chocolate a month had a 26 percent reduction in the risk of heart failure.
For the dark chocolate lovers, it gets even better. Women who consumed one to two servings per week had an even greater reduction of 32 percent. However, those who ate more than these amounts actually lost the benefit in heart failure reduction and may have increased risk. With a serving (1 ounce) a day, there was actually a 23 percent increased risk.
This study was a prospective (forward-looking) observational study that involved more than 30,000 women over a long duration, nine years. The authors comment that chocolate has a downside of too much fat and calories and, if eaten in large quantities, it may interfere with eating other beneficial foods, such as fruits and vegetables. The positive effects are most likely from the flavonols, a subset of flavonoids, which come from the cocoa solids — the chocolate minus the cocoa butter.
Impact on mortality from heart attacks
In a two-year observational study, results showed that chocolate seemed to reduce the risk of cardiac death after a first heart attack (2). Again, the effects were based on a dose-response curve, but unlike the previous study, there was no increased risk beyond a certain modest frequency.
Those who consumed chocolate up to once a week saw a 44 percent reduction in risk of death, and those who ate the most chocolate — two or more times per week — saw the most effect, with 66 percent reduced risk. And finally, even those who consumed one serving of chocolate less than once per month saw a 27 percent reduction in death, compared to those who consumed no chocolate.
The study did not mention dark or milk chocolate; however, this was another study that took place in Sweden. In Sweden, milk chocolate has substantially more cocoa solids, and thus flavonols, than that manufactured for the U.S. There were over 1,100 patients involved in this study, and none of them had a history of diabetes, which is important to emphasize.
Stroke reduction
I don’t know anyone who does not want to reduce the risk of stroke. We tell patients to avoid sodium in order to control blood pressure and reduce their risk. Initially, sodium reduction is a difficult thing to acclimate to — and one that people fear. However, it turns out that eating chocolate may reduce the risk of stroke, so this is something you can use to balance out the lifestyle changes.
In yet another study, the Cohort of Swedish Men, which involved over 37,000 men, there was an inverse relationship between chocolate consumption in men and the risk of stroke (3). Those who ate at least two servings of chocolate a week benefited the most with a 17 percent reduction in both major types of stroke — ischemic and hemorrhagic — compared to those who consumed the least amount of chocolate. Although the reduction does not sound tremendous, compare this to aspirin, which reduces stroke risk by 20 percent. However, chocolate consumption study was observational, not the gold standard randomized controlled trial, like aspirin studies.
Blood pressure
One of the most common maladies, especially in people over 50, is high blood pressure. So, whatever we can do to lower blood pressure levels is important, including decreasing sodium levels, exercising and even eating flavonoid-rich cocoa.
In a meta-analysis (a group of 20 RCTs), flavonoid-rich cocoa reduced both systolic (top number) and diastolic (bottom number) blood pressure significantly: −2.77 mm Hg and −2.20 mm Hg, respectively (4). These studies involved healthy participants, who are sometimes the most difficult in whom to show a significant reduction, since their blood pressure is not high initially. One of the weaknesses of this meta-analysis is that the trials were short, between two and 18 weeks.
Why chocolate has an effect
Consuming a small amount of dark chocolate twice a week may lower the risk of heart disease.
Chocolate has compounds called flavonoids. The darker the chocolate, the more flavonoids there are. These flavonoids have potential antioxidant, antiplatelet and anti-inflammatory effects.
In a small, randomized controlled trial comparing 22 heart transplant patients, those who received dark flavonoid-rich chocolate, compared to a cocoa-free control group, had greater vasodilation (enlargement) of coronary arteries two hours after consumption (5). There was also a decrease in the aggregation, or adhesion, of platelets, one of the primary substances in forming clots. The authors concluded that dark chocolate may also cause a reduction in oxidative stress.
It’s great that chocolate, mainly dark, and cocoa powder have such substantial effects in cardiovascular disease. However, certain patients should avoid chocolate such as those with reflux disease, allergies to chocolate and diabetes. Be aware that Dutch-processed, or alkalized, cocoa powder may have lower flavonoid levels and is best avoided. Also, the darker the chocolate is, the higher the flavonoid levels. I suggest that the chocolate be at least 60 to 70 percent dark.
Moderation is the key, for all chocolate contains a lot of calories and fat. Based on the studies, two servings a week are probably where you will see the most cardiovascular benefits. Happy Post-Valentine’s Day!
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.
The intense red berries appearing on yews in autumn are really greatly modified cones. Photo by Ellen Barcel
By Ellen Barcel
As you plan your new garden consider adding one or more conifers. Conifers are trees that bear cones and have evergreen needles (actually modified leaves). Many are pyramidal in shape, meaning that they don’t usually grow into your utility lines. Since they are evergreen, they provide a year-round screen.
The cones contain the seeds for the next generation. Conifers include pines, cedars, cypresses, redwoods, spruces and yews. They are woody plants and, almost without exception, are evergreens. The main exception, the dawn redwood, loses its needles in autumn and sprouts new ones in the spring. Note, however, that not all evergreens are conifers (more about that in a future column).
Conifers were the dominant land plant until, evolutionary wise, they were overtaken by flowering plants. So, yes, conifers are older than flowering trees. It is thought that conifers were the main food of herbivorous dinosaurs. Today, the soft wood is used for lumber, furniture and paper. Even turpentine is made from the resin of conifers, mainly pine trees.
The cones of the golden deodar cedar come out green and mature within one growing season. Photo by Ellen Barcel
If you are unable to identify a particular tree, checking out the cones themselves may help you. For example, the cones of the golden deodar cedar are born upright on the branches and are just two inches long. The cones grow upright during the summer and fall to the ground in autumn. The cones of the Norway spruce are long, up to six or more inches long and slightly curved. The cones of some pines are short, round and stubby. Some cones don’t even look like the “typical” pinecone.
Since many people use cones for crafts, particularly around Christmas, growing conifers has another advantage: material for those wreaths and other craft projects. If this is your plan, make sure that the conifers you select will yield the type of craft material you want.
If you can’t grow a tree that has the specific cone you are looking for, crafts shops frequently carry them. For example, the tree with the largest cones is the Coulter pine. The cones can be 8 to 10 inches long and can weight four to 11 pounds (less when dried out). Since this pine’s natural environment is coastal California, this is one you need to buy from craft shops.
The woody long cones on the Norway spruce are distinctive. Photo by Ellen Barcel
Depending on the variety of the tree, cones can form and mature in just a single growing season (like the golden deodar cedar) or can take up to two or three years. Most conifers have both male and female cones on the same tree. The male cones are generally smaller and produce pollen while the female cones are larger and produce the seeds. If you’ve ever used a closed pinecone in a craft and it gradually opened only to release the seeds all over your table or floor, you’ve got a female pinecone.
Conifers rarely need pruning, except to remove dangerous branches or a double or triple leader at the top of a pyramidal tree. If the conifer you’ve selected is very feathery, it needs careful pruning or it will look terrible. Feather the cuts. As always, it’s best to know the final size of your mature plant so that it doesn’t take over. You should not have to spend a ton of time pruning back overgrown plants.
Again, I recommend the Audubon Society’s guide to the trees of the eastern U.S. as an excellent reference. They have color photos of not only the needles of each conifer but of the cones as well. Next week, an overview of some specific conifers.
Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.
“I drink Champagne when I win, to celebrate … And I drink Champagne when I lose, to console myself.”
(Napoléon Bonaparte I, 1769–1821, French General and Emperor)
By Bob Lipinski
I love “bubbly” … sparkling wines that dance on my tongue, revealing their subtle or bold flavors. Some are crisp and quite dry, while others are off-dry or even sweet. Virtually every country makes them and they are available in all sorts of style and prices. I would like to share with you some champagne and sparkling wines that I’ve recently tasted, which are worth purchasing.
Champagne
NV Ruinart “Blanc de Blancs” (Champagne, France). Clean and crisp with hints of brioche, citrus and celery. Quite dry, with a long, pleasing aftertaste.
NV André Jacquart Mesnil “Brut Nature” (Champagne, France). Green apple and citrus aromas with subtle flavors of pears and nuts. Very dry and palate cleansing.
2008 Pol Roger “Brut” (Champagne, France). Straw-colored with an aroma of biscuits, butter and citrus. Dry, with flavors of spices, toasted bread and green apple.
2006 Taittinger “Comtes de Champagne”(Champagne, France). An aroma of red apples, wheat and citrus. Medium-bodied with flavors of green apple, orange and spices.
1995 Charles Heidsieck “Blanc de Millénaires” (Champagne, France). Bouquet of toasted bread, citrus and green apple. Medium-bodied and dry, with delicate pear and apple flavors.
Cheeses that pair nicely with champagne are Beaufort, Boursault, Camembert, Carré de l’Est, Langres and Maroilles.
Prosecco
NV Bortolotti “47” Valdobbiadene Prosecco Superiore, DOCG, “Extra Dry” (Italy). Wow… what a long name! Medium-full bodied with bouquet and flavor of peaches, apricots, flowers and a hint of coffee.
NV Terre di San Venanzio, Valdobbiadene Superiore di Cartizze DOCG “Brut” (Italy). Medium-bodied with a floral bouquet of stone fruits, apples and citrus. Dry with hints of fennel and ginger.
NV Nino Franco Valdobbiadene Prosecco Superiore DOCG “Brut” (Italy). Lovely bouquet of apricots, wild flowers and citrus. Off-dry with hints of almonds.
Cheeses that pair nicely with prosecco include Asiago, Bagozzo, fontina, Parmigiano-Reggiano, pecorino and Asiago Pressato.
The next two wines are slightly effervescent or as the Italians call them, “frizzante.” They are best served with panettone, fruit-based desserts or some Robiola de Roccaverano, a goat’s milk cheese from Piedmont. Two other recommended cheeses are Aostino and Gorgonzola.
Coppo 2015 Moncalvina Moscato d’Asti DOCG (Italy). Straw-colored, with greenish reflections. Floral notes along with peach and pear overtones. Semisweet with some citrus for balance.
Michele Chiarlo 2015 Nivole Moscato d’Asti DOCG (Italy). Intensely aromatic and fruity, suggestive of sage, grapefruit, apricot and meringue.
Bob Lipinski, a local author, conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com.
Suffolk County Police arrested two women during a massage parlor raid conducted in Huntington Thursday, Feb. 16.
In response to numerous community complaints, Suffolk County Police 2nd Precinct Crime Section officers, Suffolk County Police Second Squad detectives, Suffolk County Police Criminal Intelligence detectives, U.S. Homeland Security officers and Huntington Code Enforcement officers conducted an investigation into illegal activities at Lucky Seven Spa, located on West Jericho Turnpike.
Jianping Qiao, 33, and Jinjuan Gu, 50, both from Flushing were arrested at approximately 3 p.m. and charged with unauthorized practice of a profession, a Class E Felony under the New York State Education Law:
An investigation by Town of Huntington Code Enforcement officers revealed numerous occupancy and town code violations. The investigation is continuing. The women are scheduled to be arraigned Friday, Feb. 17 at First District Court in Central Islip. No attorney information was immediately available.
Free pre-K will replace fee pre-K at Nassakeag in September. Application deadline
March 31. Stock Photo
By Andrea Paldy
The Three Village school district announced last week that it will launch a free prekindergarten program in the fall to replace the current fee-based program housed at Nassakeag Elementary School.
The school board meeting also brought up-to-date news about the tax cap and the district’s STEM program.
Speaking about the new, free prekindergarten program, Jeff Carlson, the district’s assistant superintendent for business services, explained that it will remain at Nassakeag. He also said the program will be taught by Three Village teachers and only be open to district residents. For the past two years, Three Village has been partnering with SCOPE Education Services to run a preschool for 4-year-olds at Nassakeag.
Under the new district-only program, there will be 200 spots for 4-year-olds in 10 classes — five in the morning and five in the afternoon. Carlson said both the morning and afternoon sessions will meet for two-and-a-half hours, five days a week. Children must be potty-trained to attend and must turn 4 by Dec. 1, 2017. If there are more applicants than spaces, students will be selected by lottery, Carlson said. The current kindergarten enrollment stands at 339.
While the preschool playground and classrooms are in place, the district would still have to cover the cost of staffing the program.Carlson estimated it would cost about $450,000 in teaching salaries and benefits. However, because of declining
enrollment in the elementary schools, Three Village would have had to lay off three
elementary school teachers next fall. Now, though, the district will shift three teachers with early childhood education certifications over to the preschool. Two additional teachers will be hired.
The deadline for application is March 31, and the lottery drawing will be held April 21.
The budget
With new numbers in from the state, Three Village has a clearer picture of its finances for the coming school year. With those figures in place, Carlson said the new projected limit on the tax levy increase is 3.40 percent. That is up from an initial projection of 1.46 percent in January.
The baseline for what is commonly referred to as the tax cap is set at 2 percent, or the consumer price index — whichever is lower. In addition, each district’s maximum allowable levy increase is calculated using a formula that includes criteria such as a district’s tax base growth factor, capital projects and bond payments, Carlson said.
Three Village can expect an increase in state aid of about $247,000, based on Gov. Andrew Cuomo’s (D) executive budget for 2018. The amount does not include building aid. Last year, the district received a $3.5 million bump because of the end of the Gap Elimination Adjustment — funds taken from school aid packages to assist the state in balancing its budget. The district will not need to cut any programs for budget reasons.
Computer science
With STEM careers growing at a rate of 17 percent — compared to 9.8 percent for other fields — according to a report from the district’s computer science faculty, Three Village students have the opportunity to stay abreast of a rapidly changing field.
Stan Hanscom, a math and computer science teacher at P.J. Gelinas Junior High, said because district students are exposed to coding through the elementary STEM program, the district’s junior high computer classes offer a bridge between early exposure and offerings at the high school. Hanscom’s students learn Scratch and TI Basic for calculators, which introduce code sequencing, trouble-shooting and problem solving.
In grades eight and nine, students focus on logical thinking and learn programming using Python. Ward Melville High School offers AP computer science A, an introductory, college-level course in Java programming. Next year, students will also be able to take AP computer science principles, which focuses less on programming and more on the foundations of programming, with an interdisciplinary approach, said Katelyn Kmiotek, who teaches eighth- and ninth-graders at Gelinas Junior High. She will teach the new course in the fall.
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