Yearly Archives: 2017

By Bob Lipinski

Bob Lipinski

Uruguay, a tiny country on South America’s east coast, is bordered by Argentina and Brazil. This is a country with the highest per-capital beef consumption in the world, where cattle outnumber people four to one.

The chivito (translates as “little goat”) is the national sandwich of Uruguay, which is jam-packed with flavor and ingredients. Thin, grilled slices of beef are covered with mozzarella, lettuce, tomatoes, bacon and a fried egg. Many optional toppings including onions, olives, peppers, pickles, mayonnaise and ketchup have also found their way into the sandwich.

Uruguay is South America’s fourth biggest wine producer (after Argentina, Chile and Brazil), but currently less than 5 percent of its bottles are exported. There are about 190 wineries with 22,500 acres of vineyards planted to sauvignon blanc, chardonnay, viognier, albariño, merlot, cabernet franc and cabernet sauvignon.

But the grape Uruguay is most famous for is tannat, a thick-skinned, dark grape capable of producing incredible dark, rich and full-bodied red wines. Tannat, originally from the Madiran district near Bordeaux, France, has 6,500 acres planted, making Uruguay the world’s largest producer.

Beginning in 2018, every bottle of wine from Uruguay will carry a QR code on the label, which can be scanned to reveal everything you need to know about the wine, including soil and vineyard parcel number.

I had an opportunity to taste some of the wines and here are my notes. (Note: Serve all recommended cheeses at room temperature for optimum enjoyment.)

2011 Viña Progreso “Elisa’s Dreams” Tannat. Very dark fruit with plenty of structure, fruit flavor and balance. Pair this wine with some Gouda.

2011 Alto de la Ballena “Tannat 85 percent; Viognier 15 percent.” Bouquet of blackberries, black tea and cocoa. Full-bodied and perfumed with flavors of black cherries. Pairs well with Applewood, a smoked cheddar cheese from England.

2011 Alto de la Ballena “Cabernet Franc.” Deep, garnet colored with a full bouquet and taste of berries, black currants and cherries. Full-bodied and loaded with tannin. Serve with a piece of Cantal cheese from France.

2011 Alto de la Ballena “Merlot.” Bright ruby color with a luscious bouquet of spicy cherries and cinnamon. Medium bodied with flavors of plums and spices. Try with some fontina cheese from Italy.

2015 Bodega Garzón “Sauvignon Blanc.” Perfumed bouquet of citrus, grapefruit and pineapple. Dry with flavors of green apple, melon and mint. Pairs well with feta cheese from Greece.

2015 Bodega Garzón “Albariño.” Tropical overtones with pineapple and papaya in abundance. Flavors of white peach, kiwi, apricot and citrus. Hints of jasmine and litchi. Serve with Bel Paese cheese from Italy and plain crackers.

2014 Bodega Garzón “Tannat.” A full bouquet and taste of black raspberries, black currants, cocoa, dried plums, spices, raisins and coffee. The aftertaste is long and quite pleasing. Don’t miss it! A wedge of your favorite blue cheese would work quite well.

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].

Basil Pesto

By Barbara Beltrami

Have you ever known anyone who didn’t like the classic basil pesto? Easy to prepare in a matter of minutes, pesto is a no-fuss-no-cook-no-mess-no-fail concoction that is the invention of some ancient culinary genius in Genoa.

Pesto means sauce in Italian and although basil pesto is by far the best known and most popular version, it can actually be made from a variety of herbs and other ingredients. There are six basic ingredients to making pesto. There is the main ingredient such as basil or something with an intense distinctive flavor along with nuts, cheese, garlic, olive oil, and salt and pepper. How much? Good question. It’s one of those things that you do by eye and taste. Although once in a while I tweak the amounts a little. I generally use a handful of the main ingredient, a handful of the nuts, a handful of the grated cheese, one clove of garlic, enough oil to give the pesto the right silky consistency and salt and pepper, to taste.

That being said, I will nevertheless provide you with a few recipes I like. In addition to the classic basil pesto, there are arugula and walnut pesto and sun-dried tomato and olive pesto, to name but a few I’ve tried. Though there’s no space to write about them all here, you might like to use the following recipes as models and also try mint and almond pesto, cilantro and pumpkin seed or spinach and hazelnut. Traditional old-fashioned Italian cooks claim the only real way to make pesto is to pound and grind it together with a mortar and pestle and would be mortified to know that I puree it all in my electric food processor. And while pesto is best loved when paired with pasta, it is also a fabulous embellishment for chicken, fish, omelets, crostini, vegetables and soups.

Basil Pesto

Basil Pesto

YIELD: Makes 2 cups

INGREDIENTS:

2 cups fresh basil leaves

½ cup pignoli nuts

½ cup grated Parmesan cheese

½ cup extra virgin olive oil

One garlic clove

Coarse salt and pepper, to taste

DIRECTIONS: In an electric food processor puree all ingredients except the salt and pepper. Pause occasionally to scrape down the sides of the bowl, then continue pureeing until mixture reaches a silky consistency. Remove from processor bowl and stir in the salt and pepper. Serve at room temperature with spaghetti, gnocchi or a pasta that has a lot of grooves to hold the pesto; crostini, grilled fish, chicken, pork or veggies or as a garnish to soup.

Arugula and Walnut Pesto

Arugula and Walnut Pesto

YIELD: Makes 2 cups

INGREDIENTS:

3 cups arugula leaves

½ cup walnut pieces

½ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

Coarse salt and freshly ground pepper, to taste

DIRECTIONS: In an electric food processor, scraping sides of bowl often, puree all ingredients except salt and pepper. When mixture has achieved a slightly bumpy texture, remove from bowl and stir in salt and pepper. Serve at room temperature with grilled beef, veggies, fowl or pork, on rye bread crostini, over wide noodles or rigatoni or as a garnish to soup.

Sun-dried Tomato and Olive Pesto

Sun-dried Tomato and Olive Pesto

YIELD: Makes 2½ cups

INGREDIENTS:

2 cups oil-packed sun-dried tomatoes

½ cup pitted oil-packed black olives

½ cup fresh Italian parsley leaves

½ cup freshly grated Parmesan cheese

¹/3 cup extra virgin olive oil

One clove garlic

Freshly ground black pepper, to taste

DIRECTIONS: In an electric food processor, scraping sides of bowl often, puree all ingredients until mixture achieves a finely ground consistency. Serve at room temperature over pasta, on crostini or crackers, on grilled chicken, fish or veggies or as a garnish to soup.

Students at Little Miss Sew It All at The Shoppes at East Wind in Wading River model handmade clothes created with the help of shop owner Melissa Stasi-Thomas. Photo by Jill Webb

By Jill Webb

Fourteen years ago Melissa Stasi-Thomas was a Girl Scout troop leader who would teach her scouts how to sew. Now, she’s putting on weekly fashion shows as the owner of Little Miss Sew It All.

Students at Little Miss Sew It All at The Shoppes at East Wind in Wading River model handmade clothes. Photo by Jill Webb

Little Miss Sew It All is a sewing studio located in The Shoppes at East Wind in Wading River. The studio focuses on teaching sewing to children and young adults, with no experience necessary, and offers assistance to those within a range of skill levels.

Erin DeBianco who was searching for a creative outlet for her daughter Skylar, 5 at the time, stumbled across Little Miss Sew It All and had no idea how it would effect her daughter’s life.

“It really opens their minds for creativity purposes, but it also really is teaching a skill that they can carry with them,” DeBianco said of what the studio has done for Skylar, now 9. “She developed a love for sewing, and even had a mini sewing studio installed in her bedroom.”

Skylar takes the lessons she’s learned at Little Miss Sew It All into the classroom, too.

“She had an old skirt that didn’t fit her anymore, and she had a recycling project to do for school, and she made the skirt into a pocketbook,” DeBianco said. “She added the straps, and sewed the bottom shut so it would hold something. Her mind is working like that now because she goes to Little Miss Sew It All. They teach them how to repurpose things and change what doesn’t fit you into something else.”

Students at Little Miss Sew It All at The Shoppes at East Wind in Wading River model handmade clothes created with the help of shop owner Melissa Stasi-Thomas. Photo by Jill Webb

Stasi-Thomas has come a long way with sewing. After another troop leader asked if she could teach her girls, she went troop to troop teaching the scouts how to sew pajama bottoms. Then, one girl raised her hand and asked her “what else can I make?”

That question inspired her to start a sewing class on her dining room table. At first, it was just six fifth-graders.

“I stayed on my dining room table for eight years,” Stasi-Thomas said. She opened up the shop, originally located in East Moriches, eight years ago. In October 2016, she closed her East Moriches studio to dedicate her time to her new location in Wading River.

The youth classes, called SEW U, operate in four-week sessions for an hour and a half. Beginner’s classes are broken into instruction basics on machine and hand sewing procedures, along with project construction. Experienced students will introduce design and skill drill instruction into their class. There is also an adult program, All Sewn Up, which offers basic instruction on sewing to adults.

Stasi-Thomas also added open sewing hours to her studio, called Stop-N-Sew, allowing participants to stop in and do projects ranging from $15 to $20. They are available everyday over the summer from 12 to 6 p.m. excluding Fridays.

Fridays are when she and the girls have a little fun. Project Funway, for children ages 6 to 16, offers a chance for participants to not only design and sew their own outfits, but model them in their own fashion shows.

Students at Little Miss Sew It All at The Shoppes at East Wind in Wading River model handmade clothes created with the help of shop owner Melissa Stasi-Thomas. Photo by Jill Webb

“We were sewing for so many years and the kids were making such fantastic things and the only people who ever really saw it was [when] they went home and brought it to their parents,” Stasi-Thomas said.

This is her eighth year of Project Funway, and the theme is Bohemian RapSewDy.

The camp starts with an introduction to the theme and explanation of what to create.

“This year, I told them that they are going down the runway barefoot with flower headbands,” she said. “They get that image in their head.”

The students are given choices of which ensemble they will construct: a romper, dress or halter-top with harem pants. Experienced students have more leeway to alter the ensemble choices. On the second day, Stasi-Thomas runs through machine safety and operation. The next three days are dedicated to garment construction, and leads to a photo shoot and fashion show.

“It’s much like you see on Project Runway, sometimes there’s just fabric flying,” Stasi-Thomas said comparing her classes to the popular Bravo and Lifetime reality show competition.

Everything at Little Miss Sew It All revolves around the student’s vision.

“They make suggestions on whether things should be longer or shorter or tighter. … Pick the blue instead of the pink,” she said. “It’s great to just sit and watch what they’re doing.”

Students at Little Miss Sew It All at The Shoppes at East Wind in Wading River model handmade clothes created with the help of shop owner Melissa Stasi-Thomas. Photo by Jill Webb

At the July 28 fashion show, best friends Katherine McCann, 12, of Moriches and Gwen Posanti, 12, of Shirley, walked down the runway in their newly-created ensembles. Gwen, who is in her sixth year at the studio, said she loves the program.

“It’s a great way to express yourself, because you get to make your own outfit and then you get to show it to a crowd,” she said. “It just feels so nice to have everybody cheering for you.”

Lorraine Mathes, of Holbrook, has been sending her daughter to Little Miss Sew It All for two years.

“Miss Melissa makes the whole program,” she said. “She’s amazing with the kids.”

One of the best parts of the studio, according to Stasi-Thomas, is watching the growth of her students over the years, providing them with a skill that can last a lifetime.

“It’s the working with your hands — I just feel is important for everybody,” she said. “Even if you’re going to go into the computer field, you have to kind of grasp your ability to create something.”

Organizers of the 3rd annual Genome Engineering: The CRISPR-Cas Revolution event, from left, Maria Jasin, Jonathan Weissman, Jennifer Doudna and Stanley Qi. Photo courtesy of CSHL

By Daniel Dunaief

One day, the tool 375 people from 29 countries came to discuss in late July at Cold Spring Harbor Laboratory may help eradicate malaria, develop treatments for cancer and help understand the role various proteins play in turning on and off genes.

Eager to interact with colleagues about the technical advances and challenges, medical applications and model organisms, the participants in Cold Spring Harbor Laboratory’s third meeting on the CRISPR-Cas9 gene editing system filled the seats at Grace Auditorium.

Jason Sheltzer. Photo from CSHL

“It’s amazing all the ways that people are pushing the envelope with CRISPR-Cas9 technology,” said Jason Sheltzer, an independent fellow from Cold Spring Harbor Laboratory who presented his research on a breast cancer treatment.

The technology comes from a close study of the battle between bacteria and viruses. Constantly under assault from viruses bent on commandeering their genetic machinery, bacteria figured out a way of developing a memory of viruses, sending out enzymes that recognize and destroy familiar invaders.

By tapping into this evolutionary machinery, scientists have found that this system not only recognizes genes but can also be used to slice out and replace an errant code.

“This is a rapidly evolving field and we continue to see new research such as how Cas1 and Cas2 recognize their target, which opens the door for modification of the proteins themselves, and the recent discovery of anti-CRISPR proteins that decrease off-target effects by as much as a factor of four,” explained Jennifer Doudna, professor of chemistry and molecular and cell biology at the University of California at Berkeley and a meeting organizer for the last three years, in an email.

Austin Burt, a professor of evolutionary genetics at the Imperial College in London, has been working on ways to alter the genes of malaria-carrying mosquitoes, which cause over 430,000 deaths each year, primarily in Africa.

“To wipe out malaria would be a huge deal,” Bruce Conklin, a professor and senior investigator at the Gladstone Institute of Cardiovascular Disease at the University of California in San Francisco and a presenter at the conference, said in an interview. “It’s killed millions of people.”

Carolyn Brokowski. Photo by Eugene Brokowski

This approach is a part of an international effort called Target Malaria, which received support from the Bill and Melinda Gates Foundation.

To be sure, this effort needs considerable testing before scientists bring it to the field. “It is a promising approach but we must be mindful of the unintended consequences of altering species and impacting ecosystems,” Doudna cautioned.

In an email, Burt suggested that deploying CRISPR in mosquitoes across a country was “at least 10 years” away.

CSHL’s Sheltzer, meanwhile, used CRISPR to show that a drug treatment for breast cancer isn’t working as scientists had thought. Researchers believed a drug that inhibited the function of a protein called maternal embryonic leucine zipper kinase, or MELK, was halting the spread of cancer. When Sheltzer knocked out the gene for MELK, however, he discovered that breast cancer continued to grow or divide. While this doesn’t invalidate a drug that may be effective in halting cancer, it suggests that the mechanism researchers believed was involved was inaccurate.

Researchers recognize an array of unanswered questions. “It’s premature to tell just how predictable genome modification might be at certain levels in development and in certain kinds of diseases,” said Carolyn Brokowski, a bioethicist who will begin a position as research associate in the Emergency Medicine Department at the Yale School of Medicine next week. “In many cases, there is considerable uncertainty about the causal relationship between gene expression and modification.”

Brokowski suggested that policy makers need to appreciate the “serious reasons to consider limitations on nontherapeutic uses for CRISPR.”

Like so many other technologies, CRISPR presents opportunities to benefit mankind and to cause destruction. “We can’t be blind to the conditions in which we live,” said Brokowski.

Indeed, Doudna recently was one of seven recipients of a $65 million Defense Advanced Research Projects Agency award to improve the safety and accuracy of gene editing.

The funding, which is for $65 million over four years, supports a greater understanding of how gene editing technologies work and monitors health and security concerns for their intentional or accidental misuse. Doudna, who is credited with co-creating the CRISPR-Cas9 system with Emmanuelle Charpentier a scientific member and director of the Max Planck Institute for Infection Biology in Berlin, will explore safe gene editing tools to use in animal models and will specifically target Zika and Ebola viruses.

“Like most misunderstood disruptive technologies, CRISPR outpaced the necessary policy and regulatory discussions,” Doudna explained. The scientific community, however, “continued to advance the technology in a transparent manner, helping to build public awareness, trust and dialogue. As a result, CRISPR is becoming a mainstream topic and the public understanding that it can be a beneficial tool to help solve some of our most important challenges continues to grow.”

Visitors enjoyed a wine and cheese party on the Airslie lawn during the event. Photo from CSHL

Cold Spring Harbor Laboratory plans to host its fourth CRISPR meeting next August, when many of the same scientists hope to return. “It’s great that you can see how the field and scientific community as a whole is evolving,” Sheltzer said.

Doudna appreciates the history of Cold Spring Harbor Laboratory, including her own experiences. As a graduate student in 1987, Doudna came across an unassuming woman walking the campus in a tee-shirt: Nobel Prize winner Barbara McClintock. “I thought, ‘Oh my gosh, this is someone I revere,” Doudna recalled. “That’s what life is like” at the lab.

Brokowski also plans to attend the conference next year. “I’m very interested in learning about all the promises CRISPR will offer,” she said. She is curious to see “whether there might be more discussion about ethical and regulatory aspects of this technology.”

Port Jefferson Village is considering changing its code to make jaywalking illegal. File photo by Elana Glowatz

Crossing the street in Port Jefferson Village may soon be a ticket-able offense.

During a village board meeting Aug. 7, a public hearing was held to discuss amending the village code to include language prohibiting jaywalking on Port Jeff streets.

“No person shall, at street intersections where traffic is controlled by traffic control signals or by police or public safety officers, cross the street against a red, ‘stop’ or ‘don’t walk’ sign or signal, nor cross at any place except in a marked crosswalk, nor disobey the lawful command of a police or public safety officer,” the proposed addition to the code said.

Offenders would be written a summons to appear in village court, and penalties for violating the code would be assessed at the discretion of the court based on circumstances. Repeat offenders or offenders whose violation results in a car crash would be given harsher fines, with a maximum possible fine of $2,000.

Initially the code change was slated to be for the entirety of Port Jeff Village, but the proposed language in the code inspired questions from members of the public and the board about crossing streets like East Broadway and Highlands Boulevard, which have devices that qualify as “traffic control signals” but no crosswalks for miles. The proposed code change was amended during the hearing to limit the jaywalking restriction to commercial districts encompassing Main Street and East Main Street, and near John T. Mather Memorial Hospital where crosswalks already exist. Jaywalking restrictions will not be enforced on residential streets if the code change is passed by the board.

“Throughout the village there’s a 30-mile-per-hour speed limit,” village Code Enforcement Chief Wally Tomaszewski said during the hearing. “On Main Street there are hundreds of people a day that cross outside of the crosswalks. We have so many accidents. We have so many people that are hit by cars, people pushing off of cars, and people actually jump out in front of cars. We have children in cars that the people jam on the brakes and the kids go flying up against the dashboard and the windshield.”

Trustee and Deputy Mayor Larry LaPointe was among those in favor of the law applying to only commercial areas. Trustee Bruce Miller was against the change altogether.

“I guess I’m just a bit of a libertarian, more free range than chasing people because they didn’t cross at a crosswalk or they didn’t wait for a signal, or maybe there’s nothing to wait for,” he said. “I’m not too enthusiastic about jaywalking enforcement.”

Village Mayor Margot Garant spoke in favor of the proposal.

“I see people darting across the street all of the time,” she said. “At night they’re darting from Schaffer’s to run across the street — it’s so dangerous.”

Garant added she had previously asked the New York State Department of Transportation for a crosswalk to be added in front of Village Hall, and she planned to speak to State Sen. Ken LaValle (R-Port Jefferson) about the matter again. She also assured concerned residents that proper signage would be installed warning pedestrians about the crackdown on jaywalking.

Jack Harrington. Photo from Jack Harrington

Concerned about the direction of Brookhaven in recent years, Stony Brook attorney and U.S. Navy reservist Jack Harrington (D) has decided to take his first step into politics to push a new vision — one he hopes will make him the town’s top leader this fall.

Harrington, 34, who grew up in Sound Beach and was a student in the Miller Place school district before graduating from Georgetown University’s School of Foreign Service and Yale Law School, is the official nominee of the Democratic, Working Families, and Women’s Equality parties. In November, he will run against Town Supervisor Ed Romaine (R), who has held the position since 2012 and is pursuing his third term at the helm.

As the father of a 2-year-old son, with another child on the way with his wife Sarah, Harrington said his main motivation to run was to make sure his kids have as many opportunities to succeed as he had growing up in the town in the 1980s and 90s.

“It’s getting harder and harder for middle class families to survive in this area and I think local government plays a large role in that.”

— Jack Harrington

But, Harrington expressed, a lot has changed in Suffolk County since then, and not for the better.

“It’s getting harder and harder for middle class families to survive in this area and I think local government plays a large role in that,” Harrington said.

Since deciding to run in May, he spends two hours a day going door-to-door to speak with residents about issues they have.

“It’s getting increasingly difficult to find a job and increasingly difficult to enter the property market,” he said. “I’m worried that if we don’t elect leaders that have a long-term vision for what Brookhaven should look like, when my son graduates college and if he decides he wants to stay in the town, he’s not going to have the means to do so.”

The candidate said he wants to grow Brookhaven’s economy by promoting transit-oriented development, high-tech corridors and vibrant downtowns in line with Patchogue Village and the planned revitalization project in Port Jefferson Station.

According to Harrington, Suffolk County should be utilizing its research hubs like Brookhaven National Lab and Stony Brook University, where he has taught as an adjunct professor of business, to bring back jobs.

He also wants to create alternative housing options for young people and seniors, and help make Town Hall a better overall partner to local businesses and residents by cutting through the “bureaucratic red tape” many have complained to him about.

“If I’m elected, one of the first things I want to do is evaluate every program, office, person in Town Hall that interacts with businesses in any shape or form and ask a very simple question: how can we make these interactions easier? How can we reduce wait times?” Harrington said. “I want to ensure that every resident in Brookhaven has an ironclad belief that their government is working on behalf of their interest and their interest alone.”

“I want to ensure that every resident in Brookhaven has an ironclad belief that their government is working on behalf of their interest and their interest alone.”

— Jack Harrington

He said he plans on releasing a package of tough ethics and contracting reforms that include term limits, a database for residents to see exactly where their taxpayer dollars are going, and public financial disclosures of elected officials.

Harrington commended the town on its initiatives to preserve open space, and made it clear he is actively running, but not waging a personal campaign against Romaine, who was unable to be reached for comment.

Raised by a public school teacher and a restaurateur, Harrington grew up valuing education and hard work. Upon receiving a full academic scholarship to Phillips Academy in Andover, Massachusetts, he attended  University of St Andrews in Scotland, where he received a bachelor’s degree in international relations, and managed initiatives at The Center for the Study of Terrorism and Political Violence.

He then pursued international security studies at Georgetown University. After taking time to work in Washington, D.C. as a counter-terrorism and intelligence analyst, he began studying law at Yale, from which he graduated in 2010.

In between passing the New York State bar examination and entering private practice in Stony Brook, Harrington interned for President Barack Obama (D) in the White House Counsel’s Office —  an experience he said was remarkable.

“The hours were long, but they’re gratifying,” he said, “and if you don’t get chills walking into the Roosevelt Room for the staff meeting five feet from the Oval Office, then you might have other problems.”

When he and his wife moved back to Long Island to settle down, Harrington decided to join the Navy Reserve, serving for almost four years, and become locally active.

“He has a real dedication and commitment to his community,” said Lillian Clayman, chairwoman of the Brookhaven Town Democratic Committee, which is where she first met Harrington. “He cares deeply about his family and he’s very conscious of his role as husband and father, and is active in his church. I had approached him and asked if he considered running for office because he’s just the kind of quality young person that Brookhaven needs. I think he’s going to win.”

Councilman Tom McCarthy hopes to win another term on the board. File photo

One lifelong Smithtown resident, business owner and longtime public servant is looking to continue to serve the community he loves.

Town Councilman and Deputy Supervisor Tom McCarthy (R) who first ran in 1997, is looking to win yet another term this November to serve on the town board.

“I felt like people in the town needed a local business person to listen to their problems and to treat them like customers,” McCarthy said in a phone interview of why he first ran for a seat on the board two decades ago. Although he retired in 2007, McCarthy at one point owned seven car rental dealerships throughout Smithtown and Huntington.

McCarthy was raised by his parents in Nesconset, who moved to the area in 1938.

“I loved growing up there,” he said. “It was fabulous. It’s a wonderful life. People always envy you when you say you live in the Smithtown area.”

Throughout his tenure on the board McCarthy has worked to develop and progress revitalization efforts in downtown Smithtown and the surrounding hamlets, expand commercial properties and conserve and improve green spaces and local parks.

Currently McCarthy has his hands in multiple projects, including planting more than 100 trees in areas throughout Smithtown, rebuilding the business district in St. James with infrastructure upgrades, working to purchase the administrative building from the Smithtown school district and more.

Many residents of Smithtown were upset when they heard the school district intended to sell the New York Avenue building to a development company that would establish an apartment complex there. When that plan fell through, McCarthy presented an alternative.

“You have 13 acres of playing fields there,” he said. “You can’t afford to lose that. I want to preserve those fields and come up with a downtown green and park, to give downtown Smithtown an identity.”

The councilman is also working to develop sewers with money from New York State, which the town was able to acquire this past year.

“All of these projects would not be possible without the financial stability the supervisor has given us,” McCarthy said of Smithtown Supervisor Pat Vecchio (R). “He has given me the ability to run with the ball.”

Vecchio had nothing but praise for the work McCarthy has done.

“Tom is a solid, hard working member of the town council,” Vecchio said in an email. “It is for that very reason that I have appointed him deputy supervisor over these many years.”

As for why the residents of Smithtown should continue to put their trust in him, McCarthy said his background is exactly why.

“I’m the only business man on the town board, and running for the town board,” he said. “The people of this town have given me a wonderful life, and I have more to give back to them.”

Above, seated from left, LIM Executive Director Neil Watson, Jennifer Lawrence and Paul Lamb; standing from left, Christopher A. Miano and Michael J. Opisso. Photo above from LIM

Passengers traveling through Stony Brook past The Long Island Museum on Route 25A might have noticed a new bit of landscape recently. The Long Island Museum unveiled the Betty and William F. Howind Memorial Garden, funded by the North Suffolk Garden Club, at a ribbon-cutting and dedication ceremony on June 29. The event celebrated the Howinds as longtime supporters of the museum and Betty as a devoted member of the garden club.

A view of the new memorial garden with the sculpture, ‘Three Sheets to the Wind,’ by Drew Klotz in the foreground. Photo by Michael J. Opisso

“Betty and Bill Howind were longtime supporters of LIM and Betty enjoyed working in The LIM’s Emma Lee Blackford Rockwell Herb Garden, designed and maintained by North Suffolk Garden Club. The garden club wanted to honor Betty and Bill for their generosity and for Betty’s devoted service to the club. So NSGC felt The LIM campus was a perfect place to create a lasting memorial to the Howinds and LIM agreed!” commented Jennifer Lawrence, NSGC president, who was instrumental in the project.

The North Suffolk Garden Club has been maintaining the Emma Lee Blackford Rockwell Herb Garden on the grounds of The Long Island Museum since 1993. The Howind garden is the most recent highlight of this long-standing partnership. Together, The LIM and the garden club selected Michael J. Opisso to design the garden.

A key feature of the space is a beautifully designed black walnut bench by Christopher A. Miano. When LIM Executive Director Neil Watson proposed Miano’s design to Lawrence, he mentioned that Miano works only in black walnut. It happened that Lawrence and her husband Brewster had 600 board feet of black walnut from trees on their Nissequogue property and Miano was able to use some of the wood for the bench. “It really is a local product,” said Lawrence.

The Betty and William F. Howind Memorial Garden provides several key elements to the museum property including delineated walkways, a resting spot for visitors on their way into Stony Brook Village and a beautiful focal point to celebrate the new vision of LIM as a community destination. The new garden will enhance the museum grounds for years to come and will be enjoyed by thousands of Long Islanders throughout the seasons.

Families and community residents gathered in East Northport this past weekend to enjoy some summer fun at the East Northport Firemen’s Fair. Participants enjoyed carnival rides, food, live music and more.

Brookhaven Town Supervisor Ed Romaine and Councilman Dan Panico, on left, with the new food scrap composters. Photo from Town of Brookhaven

As far as the Town of Brookhaven is concerned, going green is not just a casual practice — it’s a moral obligation to ensure Long Island’s future.

In the last few months, Supervisor Ed Romaine (R) and members of the town board have launched a series of environmentally friendly initiatives and continued ongoing efforts that encourage local residents to
reduce their carbon footprints and preserve the serenity of their surroundings.

“Whenever there are ways to benefit the environment, I’m 100 percent involved [and] I’m blessed by an extremely supportive town board,” Romaine said, highlighting an especially strong partnership with Councilwoman Jane Bonner (C-Rocky Point). “I don’t want to say Jane is my environmental soulmate, but she and I are on the exact same page. She is one of my cheerleaders in every manner, shape or form.”

Other environmental actions taken by Brookhaven:

– A 127-acre solar farm called Shoreham Solar Commons will be constructed on the recently closed Tallgrass Golf Course.

– The extension of the Pine Barrens to include 800 acres of national property around the former Shoreham nuclear plant will go forward upon Gov. Andrew Cuomo’s (D) signed authorization.

A multiyear project to convert all 40,000 of Brookhaven’s streetlights to LED bulbs has begun with 5,000 already converted.

– Through a partnership with U.S Rep. Lee Zeldin (R-Shirley) and the Federal Emergency Management Agency, the town has secured funding to fix stormwater infrastructures along the North Shore, from Miller Place to Shoreham.

– A center at Ceder Beach in Mount Sinai  has been established to grow millions of oysters and sea clams that filter and clean the water.

In May, Bonner held her fifth bi-annual Go Green event at the Rose Caracappa Senior Center in Mount Sinai. It’s the town’s biggest recycling event where residents can dispose of unwanted medication and prescriptions and recycle old TVs and computers, as well as paper. The e-waste drive gathered 15,000 pounds of electronic waste and shredded 13,580 pounds of paper products and 26 boxes of unwanted pharmaceutical drugs, according to the town.

The councilwoman also hosted a Homeowner’s Guide to Energy Efficiency forum at the center later in the month, educating residents on how to get a free energy audit, affordable home energy improvements and save $1,000 a year on home energy bills. Through this effort, less fossil fuels are used to heat and light homes.

“We take it very seriously,” Bonner said of the town’s green initiatives. “We have a moral obligation to be good stewards of the Earth and this transcends party lines. Regardless of party affiliation, we all know we can do a better job of taking care of the planet.”

Aside from providing free compost and mulch to residents at Brookhaven Town Hall, officials also recently utilized a $5,000 grant to rip up the back lawn of the property to plant and restore native Long Island grasses, from which seeds can be collected and used.

In June, the town officially authorized the nonprofit Art & Nature Group Inc. to transform Brookhaven’s historic Washington Lodge property into a community nature center that offers environmental education programs.

Romaine and Councilman Dan Panico (R-Manorville) organized Brookhaven’s Food Scrap Composting pilot program at town hall last month, with hopes to expand it as a townwide initiative.

Through the program, town employees can deposit food waste, such as banana peels and coffee grinds, into organic material collection containers placed throughout the buildings, which are then collected and composted to be used for garden beds around town buildings.

“We must provide alternative waste management solutions like these if we are going to provide a cleaner, greener earth for future generations,” Panico said in a statement.