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Yearly Archives: 2017

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Stock photo

Suffolk County shoppers, get your nickels ready.

In an effort to encourage residents to shop with reusable bags instead of plastic and paper “carryout” bags that harm the environment, the Suffolk County Legislature is rolling out a 5 cent fee on all disposable bags at a variety of retail establishments, from supermarkets to department stores beginning Jan. 1.

The new law, which was officially passed by the Legislature in September 2016, applies only to the single-use plastic or paper bags provided by cashiers at the end of a sale and used to carry goods from the store. There won’t be a fee, however, on bags found in produce sections for fruits and vegetables, frozen foods or on bags by pharmacies to carry prescription drugs, according to the law.

Cashiers are required to add the total fees to a customer’s receipt based on how many bags are used. Residents can avoid the fee by either buying a reusable bag — ones made of cloth or canvas, which are available in many retail stores — or shopping with a bag from home.

“Hopefully people will say ‘I’m not paying 5 cents’ and go with the other options,” said Legislator William “Doc” Spencer (D-Centerport), who wrote the legislation to reduce the influx of plastic bag waste that gets trapped in trees, blocks storm drains and causes significant damage to water supplies and wildlife. “We’re hoping to change behaviors. While we won’t change everyone’s, this will change a lot of people’s and that can make a big difference. I think once people start to not use the plastic bags, they’re not going to really miss them.”

Spencer’s bill began in March 2016 as a ban on all single-use plastic bags, piggybacking off an initiative adopted by the Town of Southampton, but it didn’t receive enough support. This revised bill was co-sponsored and pushed by five legislators, including Al Krupski (D-Cutchogue), Kara Hahn (D-Setauket) and Bridget Fleming (D-Sag Harbor), and 140 out of 150 residents who weighed in on the initiative during a public hearing testimony.

As of Jan. 1, shoppers will be paying for paper and plastic bags at most retail stores, encouraging others to use reusable bags. Stock photo

The legislators also worked alongside a Suffolk County plastic bag working group, which consists of local scientists, educators, environmentalists, business people and government employees.

“We have to curtail the use of plastic bags,” Krupski said. “They’re everywhere. I would encourage people not to pay the fee. It’s all just a matter of changing your habits and keeping a shopping bag in your vehicle to have it at the ready. It’ll take time for people to get used to that, but like anything else, people will get used to it.”

A 5 cent fee on plastic and paper bags was adopted in Washington, D.C., in 2010 and the accumulated nickels have contributed a total $10 million to the Anacostia River Clean Up and Protection Fund, as of 2015.

As mandated by New York State, however, the fees collected in this bill will be retained by the stores. Not being able to apply the collection to an environmental cause convinced a Democratic legislator not to support the law.

“That 5 cent charge should go back into the environment,” said Legislator Sarah Anker (D-Mount Sinai), who voted “No.” “Instead, the fees are going back into the pockets of the stores. The legislation needed work.”

Anker also said she received outcry from constituents over the concept of fees.

“A lot of the community, especially the senior population, did not want to pay extra for the plastic bags,” she said. “But I will say, plastic is a really harsh environmental pollutant.”

Spencer said he plans to revisit the legislation after a year to evaluate the financial impact it’s having and ask the state to allow funds to be used for environmental purposes.

“It would be great to do that, but only the state has that ability,” Spencer said. “The state may make that decision.”

Jay Peltz, general counsel and vice president of government relations at Food Industry Alliance, which represents 800 state supermarket chains, convenience stores and wholesalers, including Stop & Shop and King Kullen, which will be charging the fees, said it’s a current law where everybody wins.

“It will help the environment and it will help the stores,” he said. “It’s a thoughtful, productive law and is the only way to both reduce plastic bag distribution while incentivizing people to increase their use of reusable bags.”

He added that the fees may be used to help pay for higher minimum wages expected to be put in place in the coming year, but store owners are still weighing the options.

Survey: Shoppers still prefer plastic
By Desirée Keegan

A local survey conducted shows that just 5 percent of shoppers bring reusable bags.

The finding, coming ahead of a 2018 Suffolk County law banning the free use of plastic and paper bags at a vast majority of retail stores, was concluded after students from Northport, Brentwood, Huntington, Smithtown, East Islip and North Babylon, with member of St. Joseph’s College, surveyed 11,395 shoppers in November and December, in front of grocery stores, convenience stores and a pharmacies.

New Suffolk County environmental law prohibits plastic and paper bags in favor of eco-friendly reusable ones. Stock photo

The polling, organized by a county-created task force to help educate the public about the bill, found 71 percent of individuals use plastic bags, while the balance use paper, a combination, or no bag.

The survey will be repeated next year to analyze the effect of the law on consumer behavior, according to
Adrienne Esposito, executive director of the Citizens Campaign for the Environment. She said she hopes between 60 and 70 percent of residents are bringing reusable bags by next year.

“Reducing litter, marine pollution and saving our oceans are worth changing our habits,” Esposito said.

While plastic bags drew the ire of environmentalists and lawmakers, the law also requires stores to charge for paper bags, as well as thicker “reusable” plastic bags, to prevent stores from circumventing the law, Spencer said.

County Legislator William “Doc” Spencer (D-Centerport), the bill’s primary sponsor, said county residents should contact his office at 631-854-4500 for a reusable bag, especially if you cannot afford one.

“If you need a reusable bag, come see me,” Spencer said, adding he bought 1,000 reusable bags to give away.

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Scott Kelly and Amiko Kauderer.Photo by Stephanie Stoll/ NASA
Astronaut Scott Kelly’s girlfriend recounts a year apart

By Daniel Dunaief

One night, her leg drifted to his side of the bed, where she often snuggled up so close that she nearly pushed him off the bed. The cold woke her up. After that, she stayed away until he returned from his perch, circling 249 miles above the Earth for a record-breaking year.

Amiko Kauderer, who works for NASA, has been dating astronaut Scott Kelly for years. Indeed, she had been through a six-month separation when he traveled to the International Space Station in 2011. This time, however, Kelly was gone for a year, conducting a range of experiments, including one in which he grew flowers in space. He also took samples of his own blood, which NASA will use to compare to his identical twin brother Mark to track the effects of extended time in space on his body. The information Kelly collected will help NASA prepare for future missions deeper into space, including to Mars.

Kelly’s journey, and his NASA career, ended on March 1, 2016, a year after jetting away from Kauderer and his two daughters from a previous marriage for an extraordinary journey that covered 144 million miles, or more than the distance from Earth to the sun.

Kelly recently published an in-depth book about his life before and after his historic mission titled “Endurance: A Year in Space, a Lifetime of Discovery.” Kauderer has her own story to tell about their prolonged separation. When asked about the time apart, both of them acknowledge that the challenges are no different from the ones people face when a spouse is on active deployment with the military.

During their separation, Kelly and Kauderer spoke regularly, including by videoconference. In an early videoconference, Kelly took Kauderer on a tour of his orbiting home, where he circled Earth 5,440 times. “I’ve seen it,” Kauderer recalled, as he drifted from room to room, using his toes to push off and float to the next destination. When he entered a room, Kelly asked her to guess where he was. “I know where you’re at,” she laughed. “You’re in the gym.”

While he was beaming images of his life in space, Kauderer returned the favor with video of their home in Houston, Texas. She took him outside, where he could see the pool. She knew he loved the water. When they were on these calls, Kelly focused on Kauderer as well as on areas around the house that he could see from space that needed attention. He saw that the refrigerator water filter light was on, indicating it was time for a new one. He told her, “You need to change the filter,” she recalled. She enjoyed the observation because “those kinds of moments felt like he was home.”

Kauderer recalled an experience where she was on a video conference with Kelly while she cooked a pizza, something he couldn’t eat during his journey. He asked her to show it to him when she was taking it out of the oven and then told her the pizza wasn’t done and she needed to stick it back in the oven for another few moments. “Him being from New Jersey and me being from China Spring, Texas, I’m not going to argue with the New Jersey guy on how to make a pizza,” she recalled. That, too, felt more like normal.

Kauderer didn’t dwell on the dangers of his trip, even though she had considerable information about his schedule and his daily assignments. Knowing “her man,” as she puts it, well also helped her recognize the early signs of trouble for him from afar. Once, when they began a conversation, she heard an aggressiveness and frustration in his voice. She told him to check the carbon dioxide levels, which were above normal.

The most stressful moment for her was when he went on the first of his three space walks. “I had seen how hard he worked,” she said “I knew all the behind-the-scenes stuff, even the things that are not as fun and [are] painful. I was extremely excited that he was finally going to do this.”

She said she knew he’d be fine as soon as he got back inside. While he was gone, she forgot what it felt like to have physical contact with Kelly. “The one thing you can not replicate is human touch,” she said. “There does come a time when you forget what that person feels like, what it feels like to get a hug.” The moment of realization is “sad,” although she said she always knew there was an end point.

Indeed, when his journey was almost over, Kelly sent her a list of the things he wanted and craved back on Earth, including green Gatorade, strawberries and salad. She didn’t have any similar such lists for him. “You tend to put your own needs aside,” she said. “You focus on everything for him. I didn’t think about what I wanted.”

At first, she felt an urgency to make sure he adapted to his return, which was no small task. In addition to getting him to doctors’ appointments, she helped him deal with a painful rash that developed after an extended time when gravity didn’t push clothing against his skin. He also had swelling in his legs. When she massaged his feet, she couldn’t feel his ankle bones. At the beginning, it was “disgusting,” she said. “I knew they weren’t his feet.” She said he was “in such a fog” after his return. Physically, he was back, but the pain, particularly in his feet, was difficult for him.

Kauderer felt limited in what she could do for herself. “When he came home, I didn’t have any me-time,” she said. She went to the door to go for a run and Kelly asked her where she was going. She told him she needed to get out for 20 minutes to take a run. “That’s all I need,” she said. “He was like, ‘OK.’”

Kelly’s life has returned to a new normal, as he travels to promote his book. Kauderer said the distance apart brought them closer together. At night, she said she has returned to moving over to his side of the bed, which is warmer than it was during his absence. “When he was back, I went back to pushing him off the bed again,” she said.

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Above, Scott Kelly, right, with his twin brother Mark. Photo by Robert Markowitz

By Daniel Dunaief

Dear readers,

Each week, in the Power of Three, Times Beacon Record News Media highlights the efforts of dedicated scientists at Stony Brook University, Cold Spring Harbor Lab and Brookhaven National Lab. This week, we will feature astronaut Scott Kelly, who set an American record for consecutive days in space.

Kelly not only conducted research on flowers and performed space walks while orbiting the Earth, he also became his own living laboratory, taking blood samples to compare to his twin brother Mark. Some day, the pioneering studies from the twins may turn the dream of a trip to Mars and beyond into a reality.

He had a spectacular view for close to a year, watching 16 sunrises and sunsets each day aboard the International Space Station. He even pretended to catch a pass thrown by television host Stephen Colbert from over 249 miles away.

A view of Earth aboard the ISS. Photo by Scott Kelly

Astronaut Scott Kelly set an American record for consecutive days in space, floating from one part of the multinational station to another for 340 days. During that journey, in which Kelly traveled over 143 million miles with cosmonaut Mikhail Kornienko, the New Jersey native conducted numerous experiments, including on himself. NASA plans to use the information gained from Kelly’s mission to design future extended trips into space, including any future journey to Mars.

Kelly, who returned to Earth in March of 2016, recently published a book titled “Endurance: A Year in Space, a Lifetime of Discovery” (Knopf), in which he shared a long journey from underachieving high school student to celebrated astronaut.

“There are things about the experience that are absolutely amazing,” he said, “but, then, at the same time, the things that make everything amazing also make other things more difficult.” For starters, moving from a Soyuz rocket to the space station isn’t as simple as stepping out of a car and opening another door. When the rocket attaches to the station, it can take hours to equalize the pressure. In a film or documentary of life in space, “You can’t show 11 hours of docking or six hours of preparation to go out on a space walk,” Kelly said.

Once aboard, the astronaut, who had lived on the space station on an earlier six-month mission, said he had to adapt to the logistics of meals in space. Gravity doesn’t hold the astronauts on a chair or their food on a plate. For close to a year, he couldn’t relax his body while eating, which meant that he felt like he was standing and balancing during meals.

Scott Kelly and Mark Kelly in 1967. Photo from Scott Kelly

Kelly said the transition from life on Earth to the station, and then back again, requires adjustments. One of the most significant scientific efforts he was a part of originated from a conversation Kelly had with a NASA scientist, asking him what he should say if a reporter asked if NASA was comparing the changes in his body to those of his identical twin brother Mark. The NASA scientist then asked if he and his brother, who is a retired astronaut, would consider participating in such an effort. Thus, the NASA Twins Study was born.

Before his mission, Kelly got several small tattoos on his body, to make sure he was drawing blood from the same place each time. Scientists have spent over a year examining changes in his genes. While more results will be published next year, the work so far shows an uptick in the methylation of Scott’s DNA. That means he potentially had more signals that can turn on or off genes.

Additionally, Scott’s telomeres, which protect the ends of DNA strands, were longer during the same period than those of his Earth-bound twin. Also, Scott returned from space closer to two inches taller than his brother because the discs in Scott’s spinal column weren’t compressed by gravity. That difference didn’t last long, however, as his spine returned to normal after he came back to Earth.

While life aboard the space station included movies like “50 Shades of Grey” in Russian and books like “The Right Stuff” by Thomas Wolfe, which Kelly said inspired him to become an astronaut, it also involved unusual environmental challenges.

Scott Kelly. Photo from NASA

As part of his training, Kelly needed to recognize any of the symptoms of carbon dioxide buildup in his system. His girlfriend Amiko Kauderer provided some necessary observations during one particular conversation. Within seconds of speaking with him, Kauderer told him to stop talking to her and check the carbon dioxide levels. She quickly had diagnosed that the carbon dioxide levels, while not dangerously high, were above Kelly’s comfort level.

Kelly explained that the routine in space doesn’t leave much time for relaxation or down time. “You have one day on the weekend when you’re off,” he said. “You can arrange your workweek such that you’re taking advantage of that. You still have stuff like cleaning the space station and you still have to exercise and organize the living environment.”

Indeed, astronauts need to exercise aboard the station or risk losing bone mass and encountering muscular atrophy during their missions. In addition to stretching his body, Kelly expanded the typical limits of his responsibility for some scientific experiments.

As he chronicled in his book, he was following a protocol for growing zinnias. When the flowers weren’t flourishing, Kelly asked NASA if he could take over the decision-making process, which NASA approved. “The satisfaction came more from the idea that it was an experiment that we were making the decisions on and controlling,” he said.

Typically, he reported what he saw to NASA, and scientists back on Earth came up with a plan that they sent to Kelly. While they required considerable effort, the astronaut also took satisfaction in the three space walks he conducted during his journey. As with the movie “Gravity,” Kelly recognized the danger that orbiting space debris, even small pieces, could pose for the space station and him. “You could get hit with something that would not only put a hole in your visor, but would put a hole in your head,” he said.

Kelly didn’t bother watching out for such objects when he’s outside the station because he’d “never see it coming at you at 17,000 miles an hour.” As for what he could see from space, Kelly watched wildfires in California and Hurricane Patricia, which was a storm off the coast of Oman. In addition to information NASA might take from his mission that could inform decisions about future missions, Kelly hopes people view his experience, and his success, as a model for them.

“There’s a lot of opportunities for redemption in the United States,” Kelly said. “It’s not the preferred or easy path, but it is a path, especially in this country.”

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Sparkling wines can be red, white or rosé (pink) and dry, off-dry, semisweet or even sweet.

By Bob Lipinski

Bob Lipinski

The expression, “All that bubbles is not champagne,” might be overplayed, but it is true. Sparkling wines are made throughout the world in virtually every country that makes wine, and most countries have a local name for their “bubbly.” However, the term “champagne” is properly given to the sparkling wines made in the Champagne region of France. Sparkling wines made in the U.S. must provide a geographic term such as New York, American, or California before the word “Champagne.”

A sparkling wine is an effervescent wine (contains bubbles) resulting from the secondary fermentation of wine within a closed container (bottle or tank). Sparkling wines are made globally from a multitude of different grapes and grape blends. Sparkling wines can be red, white or rosé (pink) and dry, off-dry, semisweet or even sweet. Prices also range from inexpensive to very expensive, sometimes costing hundreds of dollars per bottle.

Some recently tasted sparkling wines that should satisfy anyone’s taste are:

Codorníu Cuvée Clásico “Cava Brut,” Spain (blend of macabeo, parellada and xarel-lo grapes): Fine pin-point bubbles with a bouquet of green apples, lemon and brioche. Dry, clean and crispy in the mouth with a pleasing aftertaste of almonds. Fabulous with fried calamari.

Codorníu Anna Blanc de Blancs, Brut Reserva, Spain (blend of chardonnay, parellada, xarel-lo and macabeo grapes): Delicately flavored, elegant and beautifully balanced with a nice creamy mouthfeel and a lively, fruity-spicy aftertaste. Raw oysters with a hint of mignonette sauce pairs well.

2016 Montesel Conegliano Valdobbiadene Prosecco Superiore, DOCG, Brut, Italy: A top-of-the-line dry prosecco, which has a fruity bouquet of apples, citrus and fennel. Flavors of ginger, stone fruit and anise round out this beauty. Did anyone say dark chocolate with some fresh raspberries!

Philippe Deval Brut Crémant de Loire, AOC Loire Valley, France (blend of chenin blanc and chardonnay grapes): A flowery aroma of apple cider, citrus, nuts and peaches. Dry and lemony with ripe melon flavors and almond aftertaste. Serve with a fruit-based sauce over pork.

Cococciola Brut Spumante, Abruzzo, Italy: Cococciola is a white grape variety grown in the Abruzzo (some in Apulia) region since the early 1900s and used mostly for blending. This is the first sparkling wine I have seen from the grape variety and it is amazing! Pale straw colored with a perfumed aroma of apricots, honeysuckle, lychee and wild flowers. Flavors of citrus and orange, with hints of sage and toasted almonds. The aftertaste begs for another glass (or bottle)! Pair this with some panettone, light fruit tarts or a bowl of strawberries with whipped cream.

By the way … the first recorded production of a bottle-fermented sparkling wine occurred as early as 1531 at the Abbey of Saint-Hilaire at Limoux in southern France, more than a century before Dom Pérignon arrived at Hautvillers.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple,” available on Amazon.com. He conducts training seminars on wine, spirit and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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Chip is looking for her furever home. Photo from Kent Animal Shelter

MEET CHIP! Chip is an 8-month-old domestic short-haired female who has the best personality and loves to be around people. She has a sweet and playful nature, so she would be good in any home. Chip is very loving and purrs almost instantly when you pet her. She is up to date on all her shots, spayed and microchipped. Also she is free for the month of December! Come meet this sweetheart today! Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Chip and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731.

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As you become more active, Santa, you’ll find that you have more energy all year round, not just on Christmas Eve.

By David Dunaief, M.D.

Dr. David Dunaief

Dear Santa,

This time of year, people around the world are no doubt sending you lists of things they want through emails, blogs, tweets and old-fashioned letters. In the spirit of giving, I’d like to offer you — and maybe your reindeer — some advice.

Let’s face it: You aren’t exactly the model of good health. Think about the example you’re setting for all those people whose faces light up when they imagine you shimmying down their chimneys. You have what I’d describe as an abnormally high BMI (body mass index). To put it bluntly, you’re not just fat, you’re obese. Since you are a role model to millions, this sends the wrong message.

We already have an epidemic of overweight kids, leading to an ever increasing number of type 2 diabetics at younger and younger ages. According to the Centers for Disease Control and Prevention, as of 2015, more than 100 million U.S. adults are living with diabetes or prediabetes. It complicates the issue that approximately two-thirds of the U.S. population is overweight and/or obese. This is just one of many reasons we need you as a shining beacon of health.

Obesity has a much higher risk of shortening a person’s life span, not to mention quality of life and self-image. The most dangerous type of obesity is an increase in visceral adipose tissue, which means central belly fat. An easy way to tell if someone is too rotund is if a waistline, measured from the navel, is greater than or equal to 40 inches for a man, and is greater than or equal to 35 inches for a woman. The chances of diseases such as pancreatic cancer, breast cancer, liver cancer and heart disease increase dramatically with this increased fat.

Santa, here is a chance for you to lead by example (and, maybe, by summer, to fit into those skinny jeans you hide in the back of your closet). Think of the advantages to you of being slimmer and trimmer. For one thing, Santa, you would be so much more efficient if you were fit. Studies show that with a plant-based diet, focusing on fruits and vegetables, people can reverse atherosclerosis, clogging of the arteries.

The importance of a good diet not only helps you lose weight but avoid strokes, heart attacks, peripheral vascular diseases, etc. But you don’t have to be vegetarian; you just have to increase your fruits, vegetables and whole-grain foods significantly. With a simple change, like eating a handful of raw nuts a day, you can reduce your risk of heart disease by half. Santa, future generations need you. Losing weight will also change your center of gravity, so your belly doesn’t pull you forward. This will make it easier for you to keep your balance on those steep, icy rooftops.

Exercise will help, as well. Maybe for the first continent or so, you might want to consider walking or jogging alongside the sleigh. As you exercise, you’ll start to tighten your abs and slowly see fat disappear from your midsection, reducing risk and practicing preventive medicine. Your fans everywhere leave you cookies and milk when you deliver presents. It’s a tough cycle to break, but break it you must. You — and your fans — need to see a healthier Santa. You might let slip that the modern Santa enjoys fruits, especially berries, and veggies, with an emphasis on cruciferous veggies like broccoli florets dipped in humus, which have substantial antioxidant qualities and can help reverse disease.

As for your loyal fans, you could place fitness videos under the tree. In fact, you and your elves could make workout videos for those of us who need them, and we could follow along as you showed us “12 Days of Workouts with Santa and Friends.” Who knows, you might become a modern version of Jane Fonda or Richard Simmons or even the next Shaun T!

How about giving athletic equipment, such as baseball gloves, footballs and basketballs, instead of video games? You could even give wearable devices that track step counts and bike routes or stuff gift certificates for dance lessons into people’s stockings. These might influence the recipients to be more active.

By doing all this, you might also have the kind of energy that will make it easier for you to steal a base or two in this season’s North Pole Athletic League’s Softball Team. The elves don’t even bother holding you on base anymore, do they?

As you become more active, you’ll find that you have more energy all year round, not just on Christmas Eve. If you start soon, Santa, maybe by next year, you’ll find yourself parking the sleigh farther away and skipping from chimney to chimney.

The benefits of a healthier Santa will ripple across the world. Think about something much closer to home, even. Your reindeer won’t have to work so hard. You might also fit extra presents in your sleigh. And Santa, you will be sending kids and adults the world over the right message about taking control of their health through nutrition and exercise. That’s the best gift you could give!

Wishing you good health in the new year,

David

P.S. I could really use a new baseball bat, if you have a little extra room in your sleigh.

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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Strata with Spinach, Bacon, Mushrooms and Gruyere Cheese

By Barbara Beltrami

Phew! Here it is Christmas Eve. Shopping done, presents wrapped, cookies baked, cards addressed and mailed (or not). And tomorrow is Christmas morning. Let’s see. OK, checklist: The kids put out cookies and milk for Santa and carrots for the reindeer and they have to get eaten; we’ve made sure the chimney is clear for Santa; better peek in and be sure the kids are finally asleep and dreaming of sugar plums, then put presents under the tree; and finally make strata for Christmas breakfast and put it in the refrigerator.

Strata? What’s that? It’s a wonderful eggy casserole-type dish with bread and whatever else you want to add — ham, cheese, bacon, sausage, cheese, onion, mushroom, spinach, broccoli, tomato, green pepper, fruit — whatever you’d put in an omelet or frittata or anything that strikes your fancy. It’s assembled ahead of time so the bread can soak up all the eggy liquid, then refrigerated and the next morning popped into the oven to bake while you sit and watch the kids open their presents.

Tip: It tastes best if you eat it while you’re in your pajamas.

Strata with Spinach, Bacon, Mushrooms and Gruyere Cheese

Strata with Spinach, Bacon, Mushrooms and Gruyere Cheese

YIELD: Makes 8 to 10 servings.

INGREDIENTS:

1 tablespoon butter

1 pound ready-to-eat crescent rolls, torn into chunks

12 large eggs

2½ cups half-and-half

Salt and freshly ground black pepper, to taste

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground nutmeg

1 pound crispy bacon, crumbled

1 pound fresh spinach, cooked and squeezed dry

½ pound fresh mushrooms, sliced thin

¾ pound Gruyere cheese, shredded

DIRECTIONS: Grease a 9- by 13-inch baking dish with butter. Place half the crescent roll pieces evenly on bottom. In a large bowl, whisk together the eggs, half-and-half, salt and pepper, cayenne and nutmeg. Pour half the egg mixture over the crescent pieces. Let sit about 15 minutes until liquid is absorbed. Evenly distribute bacon, spinach, mushrooms and Gruyere in separate layers over soaked crescents. Top with remaining crescent pieces, then pour remaining liquid over them. Press down to ensure that all pieces are immersed. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 F. Remove plastic wrap. Bake strata for 45 minutes to one hour, until top is golden and a knife inserted in center comes out clean. Serve with hot coffee, tea or cocoa and a fruit salad.

Strata with Sausage, Eggs and Cheddar Cheese

YIELD: Makes 6 servings.

INGREDIENTS:

12 one-inch-thick slices of rustic white bread, cut into 1-inch cubes

½ cup cooked crumbled sausage meat

2 cups shredded cheddar cheese

12 large eggs

2½ cups half-and-half

1 teaspoon prepared Dijon mustard

DIRECTIONS: Combine the bread, sausage and cheese and pour into a greased 9- by 13-inch baking dish. In a large bowl whisk together the eggs, half-and-half and mustard; pour over bread mixture and press bread down to be sure all cubes are immersed in liquid. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 F, remove plastic wrap and place strata in oven. Bake for one hour, until top is golden and a knife inserted in center comes out clean. Serve hot or warm.

Strata with Pears, Raisins and Pecans

YIELD: Makes 8 to 10 servings.

INGREDIENTS:

One 1-pound loaf cinnamon raisin bread, cubed

1½ cups diced, pared and cored pears

1 cup raisins

²⁄₃ cup coarsely chopped pecans

10 large eggs

2½ cups half-and-half

4 tablespoons melted butter

1⁄₃ cup maple syrup

1 teaspoon vanilla extract

DIRECTIONS: Combine bread, pears, raisins and pecans; pour into a 9- by 13-inch greased baking dish. In a large bowl whisk together the eggs, half-and-half, butter, maple syrup and vanilla extract. Pour over bread mixture and press top to make sure all bread pieces are immersed in liquid. Cover with plastic wrap and refrigerate overnight. Preheat oven to 325 F. Remove plastic wrap; bake strata 45 minutes or until knife inserted in center comes out clean and top is golden. Serve hot or warm with bacon, or sausage, maple syrup and hot coffee, tea or cocoa.

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Andrew Timmons and Austin Levine in a scene from 'Oliver!'
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Andrew Timmons and Austin Levine in a scene from 'Oliver!'
Fagin (Nick Masson) and his gang of pickpockets
Andrew Timmons as the Artful Dodger
Nick Masson is Fagin
Austin Levine and Andrew Timmons
Austin Levine and Nick Masson

By Heidi Sutton

The Smithtown Center for the Performing Arts closes out its 15th season with a production of the award-winning musical “Oliver!” With book, music and lyrics by Lionel Bart, the show, based on Charles Dickens’ second novel, “Oliver Twist,” features some of the most unforgettable songs and vivid characters to ever hit the stage.

The story centers around a 9-year-old English orphan, Oliver, who has been raised in a workhouse. After disobeying the rules, the boy is sold into apprenticeship with an undertaker. Oliver escapes shortly after and travels to London, where he meets the Artful Dodger and becomes a member of a gang of pickpockets led by the criminal Fagin and aided by Nancy and the abusive villain Bill Sikes. Is Oliver destined for a life of crime or will his fortune change?

You can’t go wrong with a show like “Oliver!” during the holidays and the 40-plus cast at the SPAC, skillfully directed by Jordan Hue with musical direction by Melissa Coyle, presents a production that is fresh and exciting, serving up a fine afternoon at the theater.

While the entire cast does a tremendous job, especially the children, special mention must be made of Austin Levine who stars as Oliver, the young orphan with a pure heart. For the moment he speaks, “Please sir, I want some more,” Levine has the audience rooting for him to find a home and happiness.

Andrew Timmins nails it as the spirited Artful Dodger, top hat and all, and Brian Gill is quite terrifying as Bill Sikes. Ashley Nicastro is perfect in the role of his girlfriend Nancy, a victim of domestic abuse who ultimately meets a bitter end. Doug Vandewinckel reprises his role as Mr. Bumble, a role that fits him like a glove. Although her role is small, Taylor Duff as Bet stands out in the crowd, especially during “It’s a Fine Life.” Last, but certainly not least, Nick Masson plays Fagin with oily charm, performing “You’ve Got to Pick a Pocket or Two” like an old pro from the days of vaudeville.

Of course, it is the wonderful melodies that are the heart of the show. From the hilarious numbers “I Shall Scream” and “That’s Your Funeral” to the poignant “As Long as He Needs Me,” “Where Is Love” and “Reviewing the Situation” to the big song and dance numbers we all know and love — “Food, Glorious Food,” “Consider Yourself,” “I’d Do Anything” and “Oom-Pah-Pah” — all are performed with boundless energy and beautifully choreographed by Jessica Gill.

Costumes by Ronald R. Green III are brilliant, from the drab brown outfits for the orphans, to the refined suits and dresses for the aristocrats to the seedy outfits of Fagin and his crew; and the set, designed by Timothy Golebiewski, beautifully showcases a cross section of Victorian society.

Exiting the SPAC last Sunday afternoon, I couldn’t help but think how lucky we are to have so many wonderful community theaters on Long Island and how special live theater truly is. Consider yourself invited.

The Smithtown Center for the Arts, 2 E. Main St., Smithtown will present “Oliver!” through Jan. 21. Running time is 2½ hours with a 15-minute intermission. Tickets are $25 adults, $15 ages 12 and under. Please note: Show contains some violence and implied adult themes.

Season 16 opens with “Shakespeare in Love” from Feb. 3 to March 4, “Mamma Mia” from March 24 to April 29 and “Dreamgirls” from May 12 to June 17. For more information, call 631-724-3700 or visit www.smithtownpac.org.

All photos by Danielle Nigro

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Mark Hamill and Daisy Ridley in a scene from ‘Star Wars: The Last Jedi’. Photo courtesy of Lucas Films

By Caleb Bridger

Picking up almost immediately after “The Force Awakens” the second installment of Star Wars’ third trilogy, “The Last Jedi,” follows the fledgling Resistance being outgunned across the galaxy by the mysterious First Order. Meanwhile on a distant and ancient world, Jedi Master Luke Skywalker has entered self-imposed exile after his former pupil Kylo Ren has slaughtered all the students at his new Jedi Academy. Rey, a scavenger orphan from the junkyards of Jakku, finds herself standing before the legendary Jedi master turned hermit … offering him the lightsaber of his father, Darth Vader, in hopes that he’ll train her in the ways of the Force. Pretty great setup, but not the greatest execution in Star Wars history.

In an effort to accomplish too much, “The Last Jedi” achieves too little. Though wildly entertaining, the film somehow remains a major disappointment. This sequel trilogy can best be defined for its Death Star-sized plot holes, which seem to continuously blow up again and again with the film’s sloppy writing and pacing. The film at times feels like a campy parody of Star Wars, featuring an all-star cast and some beloved familiar faces who are given continuous piles of bantha fodder to work with. Don’t get me wrong, I loved this film, but I certainly didn’t like it either.

Disney took a gamble by passing the Star Wars trilogy off to multiple writers and directors. Though their gamble has certainly “paid off” in the literal box office sense, the Star Wars franchise has taken a damaging hit, losing itself and beloved characters, and bringing a new generation of fans into a series that is becoming increasingly difficult to love and follow.

In 2014, JJ Abrams (“Star Trek,” “Lost”) alongside veteran Star Wars writer Lawrence Kasdan (“Empire Strikes Back,” “Return of the Jedi)” returned us to a galaxy far, far away after replacing Michael Arndt (“Toy Story 3”) who’s original Episode VII screenplay was scratched.

Disney was eager for its return on investment so their work was rushed, the galaxy they built thoroughly undeveloped … forcing them to deliver a plot that can be described as sloppy at best and self-plagiarism at worst. “The Force Awakens,” which I originally gave a rave review, has not aged gracefully in the two years since its theater debut. Several viewings later, I can say that film only succeeded because of nostalgia, incredible casting and for the enormous potential of its sequel.

Writer/director Rian Johnson tried to leave his own mark on the franchise by course correcting the failed plot of Kasdan and Abrams’ “The Force Awakens,” quite literally and symbolically throwing away their story arch as Luke tosses his father’s lightsaber over his shoulder, denying Rey the tutelage she so desperately sought at the end of the seventh installment. This disconnect between two otherwise great talents effectively ended any sense of a unified trilogy and story. Almost impressively, Johnson, in two and a half hours, manages to move the overall plot barely an inch.

What shines best in this film is the cast. From top to bottom, it’s hard not to love this diverse and enormously talented ensemble. Old heroes return as well as a generation of new talent who are quickly taking Hollywood by storm.

Among those who shine the brightest are Oscar Isaac as the dashing X-Wing pilot Poe Dameron. His bromance with former stormtrooper Finn (John Boyega) is alive and well, much to the audience’s enjoyment. My favorite pair, however, is the unlikely duo of Daisy Ridley and Adam Driver. Ridley brings to life the force-wielding scavenger and would-be Jedi padawan Rey. Meanwhile the quirky and brilliant Adam Driver serves as her complicated dark side counterpart, Kylo Ren, the film’s primary antagonist and fallen apprentice of Luke Skywalker. These two share in a remarkable performance and also produce “The Last Jedi’s” greatest scene, which will no doubt enter the annals of Star Wars lore.

Carrie Fisher’s finest performance is unfortunately also her final performance. Princess Leia returns to the big screen as a fearless leader and general, both emotionally complex and still spitting out that same quick humor that helped her ascend to fame.

In this film she’s joined by her twin brother, Jedi Master Luke Skywalker, Mark Hamill. Though I wasn’t a fan of Luke’s new story arch, I’m still very much in love with this poor moisture farmer from Tatooine who becomes one of the galaxies greatest legends. Hamill reminds us all why we fell in love with Luke Skywalker in the first place.

“Stars Wars: The Last Jedi,” despite its flaws, remains a must-see film filled to the brim with excitement, spectacular cinematography and some serious action. There is still much to love in this eighth Star Wars installment, even if the Force falls flat from time to time. Rated PG-13 for sequences of sci-fi action and violence, “The Last Jedi” is now playing in local theaters.

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