Yearly Archives: 2019

Junior Iron Chef competition sizzles in Lake Grove

by Heidi Sutton - March 14, 2019

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By Heidi Sutton

Teamwork was the key ingredient at this year’s Junior Iron Chef competition. The annual event, now in its 7th year, was held on March 9 at Whole Foods in Lake Grove. Hosted by Cornell Cooperative Extension of Suffolk County, the one-day cooking challenge, described as “part ‘Chopped,’ part ‘Iron Chef,’ and part ‘Food Network Challenge,’” gave middle and high school students the opportunity to work in groups of three to five to complete a delicious dish of their choosing in under an hour. Fifteen teams from all over Long Island competed this year for the ultimate title of Junior Iron Chef.

“This is an amazing event,” said DJ Anthony Cafaro, from WEHM, who has served as the event’s emcee since its inception. “It’s cool to see some repeat competitors from year’s past and it’s awesome to see a lot of new competitors here,” he said.

The purpose of the event was to encourage budding chefs to learn new cooking skills and lead a healthier lifestyle while promoting the use of local food to support our local farmers and environment. Each team was required to create a new healthy vegetarian or vegan based recipe that used local ingredients and could be easily implemented into school cafeteria menus.

“This is the seventh year I’ve done this and by far this was the greatest year with the best flavors,” said Cafaro as he tasted all the dishes.

Celebrity chefs Kayla Mitchell and William Connor helped judge the event last Saturday.

Among the 11 judges who graded the dishes based on flavor, health value, creativity and presentation was 14-year-old William Connor from Northport, a past contestant on “Chopped Junior” on the Food Network, and 13-year-old Kayla Mitchell of Center Moriches who was a contestant on the third season of “MasterChef Junior” on Fox Broadcasting.

High school teams were given a secret ingredient at the last minute, a Sumo Citrus, to incorporate into their dish. Some chose to use the peel, others the juice. While the teams created their dishes, Cafaro kept the ever-growing crowd entertained with fun trivia and giveaways to places like the Long Island Aquarium and concerts.

While the judges deliberated, Executive Chef Jason Keubler and Anthony Cafaro visited each station, tasting each dish and giving feedback to the aspiring chefs. While Cafaro raved over everything that was put in front of him, Keubler gave positive feedback, from “These eggs are spot on,” “Flavors are very balanced,” “Great knife skills,” to pointing out the cleanliness of their workstation and asking them what their greatest obstacle was. “It’s all about teamwork and it shows in your work,” he complimented one team.

First place in the middle school division went to Team G.O.A.T. (Greatest Of All Time) from Seneca Middle School in Holbrook. Students Leah Ferraro, Sofia Iacono, Jacqueline Volo and Gianna Scolaro, guided by coach Robert Frontino, won the judges over with their creative Caribbean Breakfast Salad, which was comprised of cinnamon sugared French toast, grilled pineapple and arugula salad with goat cheese, topped with a raspberry vinaigrette dressing.

“That’s insanely good,” drooled Cafaro as he reached for a napkin. “The cinnamon and the goat cheese go so well together,” agreed Chef Jason. “The color is super vibrant, the spiciness goes with the sweetness with nice textures. Beautiful presentation,” he said adding that he was impressed by how nicely they worked together “just like in a professional kitchen.”

Second place was awarded to The 3 Breakfasteers from Suffolk County 4-H Trailblazers of Yaphank for their Vanilla Fruit Crepes filled with whipped cream and diced strawberries and garnished with blueberries. Corey Burke, Alexis Vladikin, Nora Nemickas and coach Nicole Vickovich made up the team.

The Junior Porters from Greenport Union Free School District grabbed third place for their Mediterranean Breakfast Crepe with an Herbed Whipped Cream. Coached by Katherine Ryan, Rocio Azama, DeShawn Solla, Aleyana Gungar, Ayania Smith and Brynn Dinizio were awarded for their healthy crepe stuffed with baby spinach, sundried tomatoes, black olives and low-fat feta cheese.

Team Almost Master Chef from Sachem North High School in Ronkonkoma captured first place in the high school division. Kaitlyn Seitz, Hailey McKishi, Kayla Salvate and Victoria Corcaran, under the guidance of coach Lindsey Shelhorse, impressed the judges with their Brunch For Lunch Chilaquiles dish featuring homemade tortilla shells topped with fried egg, cheese, onion and cilantro.

Second place was awarded to the Greenport High School’s Bacon Bits – Jhon Ramirez, Tommy Tsaveras, Colin Rossetti, Mateo Arias and Charles Staples – for their Gyro Style Veggie Burger on Whole Wheat Pita, which was served with sautéed onions and tzatziki sauce with a cucumber garnish. The team was coached by Marianne Ladalia.

The Salt Shakers from the Suffolk County 4-H Trailblazers garnered third place. Olivia Unger and Lexington Carrera, under the guidance of coach Adrienne Unger, were given high marks for their crispy Potato Latkes topped with a dollop of sour cream and garnished with chives and scallions.

The Mise en Place (everything in its place) awards were presented to Seneca Middle School’s Taco Bellas (Emma Bollinger, Amanda Madigan, Madeline Turano and Adrianna Sigler with coach Robert Frontino) and Almost Master Chef.

The Public Presentation awards, for the team with the best poster/informational display and judge presentation, were presented to G.O.A.T. and Bacon Bits.

“The kids today were just tremendous,” said Vito Minei, executive director of Cornell Cooperative Extension of Suffolk County. “This is truly a Long Island Junior Iron Chef competition with teams coming all the way from Floral Park, Franklin Square and Greenport,” he added. “I want to thank all the parents and families.You should be proud. These kids were fabulous. They all practiced teamwork and each child had an opportunity to shine.”

Brunch for Lunch Chilaquiles

by Team Almost Top Chef, first place winners in the high school division

Ingredients

Tortilla Shell

10.5 ounces of all purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup vegetable oil

7-8 ounces of hot water (110-120F)

Sauce

Diced yellow onion

Diced and seeded jalapeño

3 tablespoons olive oil

2 cloves of garlic

1 tablespoon ground chili powder

1 teaspoon ground cumin

3 tablespoons flour

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon

Can of tomato paste

2 cups vegetable broth

1 teaspoon distilled white vinegar

Freshly ground black pepper, to taste

Filling and Topping Ingredients

Can of drained and rinsed black beans

12 oz. Fiesta Blend Cheese (365 Everyday Value Brand)

3 oz. cotija

Diced red onion

Cilantro

6 Eggs

Directions

Instructions for sauce

Sauté the diced onion and jalapenos to the pan.
Crush and smash cloves of garlic and salt and add to the onion mixture. Add the cumin and chili powder. Add the flour, oregano, garlic powder and salt into a small bowl and place it near the stove.
Add the flour/spice mixture.
While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
Stir in the black beans

Instructions for tortillas

To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Pour in the lesser amount of hot water (plus the oil, if you’re using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy dough.Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 15 minutes. Preheat ungreased cast iron griddle or skillet over medium high heat, about 400°F. Working with one piece of dough at a time, roll into a round about 8″ in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Then cut into wedges and fry them and add salt to taste.

Assembling

Fry the eggs. Layer the fried tortilla shell with spoonful of sauce and cheese. Top with the fried egg, more cheese, dice red onion and cilantro.

Caribbean Breakfast Salad

By Team G.O.A.T., first place winners in the middle school division

Ingredients

16 oz of arugula

8 oz of goat cheese

2 boxes of raspberries (7 oz. each)

1 pineapple

1 loaf challah bread

1/2 cup olive oil

1/2 tsp Dijon mustard

1/4 tsp. oregano

1/4 cup white vinegar

1/2 cup brown sugar

1/3 cup white sugar

1/4 cinnamon

4 eggs

2 tbsp honey

Directions

Challah French Toast

Preheat skillet to 350 degrees. Mix eggs in large bowl. In a separate bowl mix sugars and cinnamon. Dip the challah bread slices into egg mixture and then the sugar blend. Cook until golden brown, 3 to 4 minutes.

Arugula Salad

Mix oil, vinegar, honey and mustard and whip until blended. Strain the raspberries. Add raspberry juice to oil mixture until smooth to taste. Toss arugula, whole raspberries and cheese together with liquid dressing.

Pineapple

Cut outside skin of pineapple. Cut one inch horizontal slices. Dip in sugar mixture. Grill on both sides for 2 to 3 minutes.

All photos by Heidi Sutton

Maryhaven facility in Port Jeff to close after two years

by Kyle Barr - March 14, 2019

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The Maryhaven Facility in Port Jefferson. Photo by Kyle Barr

A Port Jefferson school for children and young adults with developmental disabilities announced it would be shutting down gradually over the next two years.

The Maryhaven Center of Hope, whose entrance is located along Myrtle Avenue in Port Jefferson, announced it will shut down the school over time, regularly moving the children, aged 5 through 21, along with faculty to different Maryhaven facilities on Long Island.

The entrance gate to the Marhaven facility in Port Jefferson. Photo by Kyle Barr

“We have to stay open, and we want to stay open until every student is placed,” said Chris Hendriks, a Catholic Health Services of Long Island spokeswoman. “This population requires one-to-one care.”

Representatives from Catholic Health Services, which runs Maryhaven, said it would begin winding down the residential school program at the end of the 2018-19 school year. It’s 71 students will need to be placed in other programs.

“It is a very difficult decision to close this important program that we have been running for more than 50 years, and we are heartbroken that we must do that,” said Maryhaven President and CEO Lewis Grossman in a press release. “But this action is the only fiscally responsible option to secure a strong and vital future for Maryhaven’s many other needed programs.”

In a letter posted to the Maryhaven website, Grossman added he anticipates the program would be active throughout the 2019-20 school year.

Maryhaven, which aids over 1,500 children and young adults in total, has experienced a significant operating loss at the Port Jeff from 2018 at approximately $1.7 million, according to the press release. The facility off Myrtle Avenue is also aging at an unsustainable rate, Hendriks said. The school said it would cost more than $10 million to renovate the building, which was originally constructed in the 1930s. The spokeswoman added the reimbursement rates New York State supplies to the organization has declined in recent years.

“The state’s rates that give us the money for caring for these children has not kept up with the pace of cost of living.” the spokeswoman said. “For example, as of this week we got the rates for 2016, so we’re paying well in advance and then have to wait to be reimbursed back.”

Several Maryhaven students will be older than 21 after June, Hendriks said. The letter by the Maryhaven CEO said those age 21 or older will be eligible for adult placement through the New York State Office for People with Developmental Disabilities, and some will be able to transfer to other adult programs within Maryhaven.

Hendriks said Catholic Health Services is offering monetary incentives for the near 200 workers at the facility to stay on with the health care service provider until the end. Those who stay on will be moved to other Maryhaven or other service centers within the orbit of CHSLI.

For the students, Hendriks said where they attend after the Port Jeff facility is closed will be up to their respective school districts.

“This population requires one-to-one care.”

— Chris Hendricks

“The way it works is if, for example, the [Smithtown] school district can’t care for a child because they often have behavioral social, medical or behavioral issues, the school districts send them to our facilities and we take care of them,” she said. “Now, in this case it’s up to the school district to find a new location for them with the help of the state, and there are other locations to go to.”

Parents of children in the Maryhaven programs were brought in for a special meeting March 12 to discuss their options.

Many people who knew of the facility voiced their disappointment of the news on social media. Now a Change.org petition called Save Maryhaven’s Children Services!! has reached more than 8,500 people in support. The petition calls for U.S. Rep. Lee Zeldin (R-Shirley) or Gov. Andrew Cuomo (D), along with other state and federal representatives, to step in and give support to the ailing facility. Some signing the petition said they had children who attend the facility, others claimed they had worked with Maryhaven and were devastated to see it go.

“I’ve worked here for 10 years, and the dedication of staff is priceless,” said Jennifer Moore, of Brentwood, on the petition. “Everyone is like second family, we care so much for our clients. I am devastated for my fellow employees but even more so for the kids.”

Maryfran Fantigrossi, who has worked with the school for 30 years, said she has seen the good work the school does for its students.

“Special needs children need and deserve a residential school that will help [them] in all facets of their lives to be the best person they can,” Fantigrossi said on the petition. “Maryhaven has done that for years.”

Stony Brook Medicine’s new brain surgery is a lifesaver

by Daniel Dunaief - March 14, 2019

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sbfiorellasantilli — Dr. David Fiorella with patient Danielle Santilli who received a new treatment for aneurysms. Photo by Greg Filiano

By Daniel Dunaief

[email protected]

Danielle Santilli grappled with numerous discomforts, from headaches to nausea to dizziness, especially when she traveled in a car or stood up quickly. After a series of tests, however, she learned she had a wide-necked bifurcation aneurysm, which is one of the more common types of aneurysms.

A diagnosis that has potentially severe consequences, an aneurysm is an area in a blood vessel that grows like a balloon. If it ruptures, it can cause dangerous bleeding.

Santilli became a patient of Stony Brook Medicine’s interventional radiologist and professor of neurological surgery and radiology David Fiorella. Santilli was thrilled with the timing, as Fiorella was a co-principal investigator on a recently completed U.S. Food and Drug Administration study for a minimally invasive surgical technique that involves implanting a Woven EndoBridge or WEB.

“I feel very fortunate,” Santilli said of the opportunity to be one of the first to receive the treatment.

The FDA approved the use of the WEB in January. European doctors have used it effectively since 2011.

The WEB is a spherical structure that’s braided out of fine-shaped memory filaments of metal called nitinol, which is a combination of nickel and titanium. The WEB behaves more like a rubber band than a paper clip and wants to return to its original shape. Doctors insert it into a microcatheter in the femoral artery near the groin. Once they release it in an aneurysm and stretch it out, the WEB expands into a spherical shape inside the blood vessel.

The body grows new tissue over the aneurysm neck along the metal mesh, which is akin to sealing off a well.

The alternative for people with this type of aneurysm can often involve more invasive, open-brained surgery, Fiorella said.

The procedure takes about 40 minutes and often requires a one-night hospital stay. Patients with a WEB procedure also require aspirin for a short period, compared with six months of a blood thinner and then aspirin for much longer periods for other surgical alternatives.

Fiorella explained that there were two types of aneurysms. An unruptured version typically doesn’t have any symptoms. Doctors usually discover these through a screening for other symptoms or because of a family history. Patients in this group sometimes receive scans for different and unrelated reasons.

Robert Walsh, a 66-year-old retiree and resident of South Jamesport, went to a doctor to check himself out after his younger sister died earlier this year from an aneurysm. Tests revealed that he, too, had an aneurysm.

A month after his sister died, Walsh had the WEB procedure.

Fiorella and his staff “are probably the best I’ve ever encountered,” Walsh said. “I’m impressed with him and his entire staff for everything they did, with follow-ups, calling in prescriptions, getting my pre-op ready. I have a lot of confidence in Dr. Fiorella.”

People with a ruptured aneurysm are dealing with bleeding into their brain. This typically causes symptoms like the worst headache people have ever had, vomiting or a loss of consciousness of rapid neurological deterioration.

The survival rate for people in these circumstances is lower and depends on whether they make it to the hospital.

The WEB is helpful for patients who have a ruptured aneurysm. Other techniques, such as stents, are not usable for patients under these conditions.

“A lot of other tools are off the table” with a ruptured aneurysm, but the WEB is “very effective,” Fiorella said.

Some potential patients with a wide-necked bifurcation may not be good candidates for a WEB because their aneurysm is too small or too large for the device.

Stony Brook has extensive experience with the WEB. Doctors who want to perform a similar procedure at other hospitals need extensive training from experienced physicians who can prepare them for the procedure.

Long Island residents should know they have a “major center right here that’s doing work that surpasses anything going on in Long Island or, in most cases, in the city” with endovascular surgery, Fiorella said.

Santilli feels the doctor “saved my life,” and is delighted that she “doesn’t have to worry about using a blood thinner.”

The procedure changed the way Santilli and her family live. They are making healthier lifestyle choices. She and her husband Frank are cutting back on smoking, and she is also buying fruit instead of sugary snacks for the house.

Santilli said she feels fortunate that Fiorella was able to perform the procedure.

“I feel like I got a second chance,” she said.

D. None of the Above: Pi Day reminds us of the numbers in our lives

by Daniel Dunaief - March 13, 2019

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By Daniel Dunaief

What better day than today, March 14, to celebrate numbers? In case you haven’t heard, math teachers around the country have been getting in on the calendar action for 31 years, designating the day before Caesar’s dreaded Ides of March as pi day, because the first three numbers of this month and day — 3, 1, 4 — are the same as pi, the Greek letter that is a mathematical constant and makes calculations like the area and circumference of a circle possible.

We can become numb to numbers, but they are everywhere and help define and shape even the non-perfectly circular parts of our lives.

We have a social security number, a birth date, a birth order, height and weight, and a street address, with a latitude and longitude, if we’re especially numerically inclined.

Numbers save us, as computer codes using numbers keep planes from flying at the same altitude. Numbers tell us what to wear, as the temperature, especially around this time of year, dictates whether we take a sweatshirt, jacket or heavy coat.

We use them when we’re ordering food, paying for a meal in a restaurant and counting calories. They are a part of music as they dictate rhythms and tempos, and of history, allowing us to keep the order of events straight.

We use numbers to keep track of landmarks, like the year of our graduation from high school or college, the year we met or married our partners, or the years our children were born.

Numbers help us track the time of year. Even a warm day in February doesn’t make it July, just as a cold day in June doesn’t turn the calendar to November.

People complain regularly that they aren’t good at math or science, and yet they can calculate the time it takes to get to school to pick up their kids, get them home to do their homework, cook dinner and manage a budget, all of which requires an awareness of the numbers that populate our lives.

We know when to get up because of the numbers flashing on the phone or alarm clock near the side of our bed, which are unfortunately an hour, 60 minutes or 3,600 seconds ahead thanks to daylight savings time. Many of our numbers are in base 10, but not all, as our 24-hour clocks, 24-hour days, 12-month years and seven-day weeks celebrate other calculations.

Numbers start early in our lives, as parents share their children’s height and weight and, if they’re preparing themselves for a lifetime of monitoring their children’s achievements, their Apgar scores.

Children read Dr. Seuss’ “One Fish, Two Fish, Red Fish, Blue Fish.” We use numbers to connect the dots in a game, drawing lines that form an image of Dumbo or a giraffe.

Numbers progress through our elementary education — “I’m 10 and I’m in fifth grade” — and they follow us in all of our activities: “I got a 94 on my social studies test.”

Imagine life without numbers, just for 60 seconds or so. Would everything be relative? How would we track winners and losers in anything, from the biggest house to the best basketball team? Would we understand how warm or cold the day had become by developing a sliding scale system? Would we have enough ways to capture the difference between 58 degrees Fahrenheit and 71 degrees?

Objects that appear uncountable cause confusion or awe. Look in the sky and try to count the stars, or study a jar of M&Ms and try to calculate the number of candies.

A picture may be worth a thousand words, but a number tells its own tale — it was a six-alarm fire, I had 37 friends at my birthday party or I walked a mile in a circle, which means the diameter of that circle was about 1,680 feet — thanks to pi.

Between You and Me: Winning the game of New Year’s resolutions

by Leah Dunaief - March 13, 2019

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Leah Dunaief

By Leah S. Dunaief

So, how are those New Year’s resolutions going? Do you even remember what they were? If you are sticking to them, heartfelt congratulations. You are one of few with the discipline and tenacity to hang on. But if you are in the majority for having slipped or temporarily abandoned your resolves, here is some help. It’s called habits.

Habits can be a valuable tool to change your life, both for the better and not. By that I mean, we can slip into some unwelcome behaviors and they become habits almost before we realize it. Or we can consciously take control and set out to break or redefine or make new ones, and as they become part of a routine, they become easier to follow.

This is all far simpler than it sounds, of course. There is a whole branch of science dealing with habits, the unconscious behavioral patterns formed to deal with actions. “We do not so much direct our own actions as become shaped by them,” wrote Jeffrey Kluger in his introductory chapter for a special edition from Time Inc. called “The Power of Habits.”

He points out, by quoting Léon Dumont — the 19th century French psychologist and philosopher — that “a garment, after having been worn a certain amount of time, clings to the shape of the body better than when it was new. There has been a change in the tissue, and this change is a new habit of cohesion.” That is certainly true of the old, comfy pair of slippers that, despite their age, you hate to replace them, and the old pair of pants that have come to fit you like a glove.

Accordingly, the manner of our actions “fashion for themselves in the nervous system more and more appropriate paths.” Kluger here is again quoting Dumont, who studied the science of laughter, of gratitude, of empathy and, for our purposes here, the science of habits.

William James, the American philosopher greatly influenced by Dumont, suggested that people were little more than “bundles of habits.” The point of all this is to build on the idea that if we can shape our brains and the rest of our nervous systems the way we shape a pair of pants, we can control and redirect our lives to follow the actions we wish to take, namely our resolutions to be better.

Think about how many of our daily moves are just programmed in. We get up in the morning and automatically brush our teeth, take a shower, dress, put up the coffee, get our keys, slide behind the wheel of the car, place the coffee cup in the holder, drive to work, all probably while thinking of something else. Occasionally we are surprised to find we have arrived at our destination without consciously paying attention to the route. Almost all of that execution was the result of habit.

Well, suppose you built another step in there, like running 20 minutes on that treadmill or stationary bike collecting dust in your basement before you got into the shower. You like to watch the morning TV shows? Jog along with them as you watch. If you repeat that action for awhile, it could become a habit and presto! You are doing the recommended minutes of exercise a week without the ironclad discipline seemingly required each day.

It just becomes as much a habit as brushing your teeth. If you are forever locked into dipping into the candy jar in the evenings, and you find you are gaining weight, substitute chilled blueberries or red grapes from a cut-glass bowl within reach of your fingers. Of course you have to remember to buy the blueberries or grapes beforehand, wash them and keep them in the refrigerator at the ready.

Complex habits, like procrastination or chronic lateness or smoking are harder to unlearn — but not impossible. We can rewire ourselves, using substitutions or rewards, splinting a bad habit onto a good one for support or hanging out with those whose actions we would like to emulate.

Here’s the bottom line: We can do it. It will just take time for a new behavior to feel part of our routine, an average of two weeks or so. To become a habit will average 66 days.

Editorial: Unaffordable Housing

by TBR Staff - March 13, 2019

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The phrase has become oxymoronic. It’s like a bad riddle: What is something everyone needs, but fewer people on Long Island can have?

They call it affordable housing. The real question is, affordable to whom?

Smithtown just recently hosted its second housing lotto in a year for affordable housing developments March 11. Another lotto is coming up to bat March 26 for three one-bedroom units with a total monthly gross rent of $2,300; and one two-bedroom unit with a total monthly gross rent of $3,200.

The Suffolk County Legislature’s Welfare to Work Commission, which advises the Legislature on issues related to poverty in the county, released a report in 2018 that detailed the holes in affordable housing and government programs.

The report describes that if a family wants to rent, only 18 percent of available housing is rental, compared to the national average of 37 percent. Market rate for monthly apartment rentals in Suffolk was $1,589 in 2017, according to census data, meaning families in that market would have to earn $57,204 — 52 percent of the area median income — a year if they spent 30 percent of their income on the apartment costs. In Smithtown, average rental costs are upward of $2,500 for a one-bedroom apartment, according to online rent tracker RENTCafé.

It’s hard to call such options such as the lottos in Smithtown truly “cheap,” mostly because each is only cheap by comparison.

The Town of Huntington hosted a lotto for Harborfields Estates March 5 with 608 first-time home-buyer applicants entered in that drawing. It’s a staggering number of people all bidding on the hope of owning a four-bedroom home valued $350,125. Real estate taxes on the unit are estimated to be $9,700 annually and estimated HOA fees will be approximately $460 annually.

The county report noted the 2017 Suffolk yearly median income was $110,800, while the median price of a home in 2017 was $376,000, according to census data. If an individual or family spent 30 percent of income on housing costs, the national and suggested average, they would have to earn $125,000 a year to afford the median home price.

These lotteries are an opportunity for the average person looking for a home on Long Island to have the chance to start a life here, but there’s also something dystopian about the entire idea of gambling a chance to be able to afford something as basic as a residence, whether that means renting or owning. Not to mention, anybody who is making less than the area median income knows just how tough it is to find truly affordable living anywhere along the North Shore.

It’s not to say these lotteries aren’t helping those whose names are drawn, but one wonders at the state of some of the hundreds of people who apply for these lottos who then walk away empty handed. While certainly a few of those applying may already own homes or rent apartments and are just looking for a cheaper option, the very nature of a lottery draws upon the desperate.

Municipalities at every end of the Island are complaining about brain drain, of Long Islanders fleeing to seek cheaper housing options elsewhere. Their governments need to look at the issue holistically and take an approach that affects communities as a whole, rather than give it to select individuals.

Mount Sinai falls in Class A LI championship

by TBR Staff - March 13, 2019

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By Bill Landon

Mount Sinai lady Mustangs had it all on the line March 9, and they walked away from the 2019 post season with their heads held high.

Nassau county champions, Sewanhaka Central High School of Floral Park, took on Suffolk title holders Mount Sinai in the Class A regional Long Island championship finals at Farmingdale State University March 9. It was a five-point game at the half, at 25-20, but Sewanhaka stretched their legs outscoring the Mustangs 41-28 over the final 16 minutes of play to clinch the title game 66-48.

Atop the leaderboard for Mount Sinai was senior guard Brooke Cergol who concluded her varsity career with a team high 21 points, followed by fellow senior Gabby Sartori who netted 10 despite coming back from an injury in the fourth quarter.

During the regular season Sartori averaged 21.7 points per game with 163 field goals, 38 triples with 124 points from the free throw line, ranking her fourth in Suffolk County. The Mustangs entered the postseason as the No. 5 seed where they picked off West Babylon in the opening round, upset Hauppauge the Class A No. 1 seed, went on to defeat Westhampton then followed with a victory over Pierson/Bridgehampton/Shelter Island. Mount Sinai finished their 2018-19 campaign with a solid 21-5 overall record.

County Legislator Hahn honored for achievements

by Rita J. Egan - March 13, 2019

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Brookhaven-Community-Leadership_Hahn-Tsunis_030719_regan — Suffolk County Legislator Kara Hahn, center, receives the Brookhaven Community Leadership Award from Brookhaven Town Councilwoman Valerie Cartright and Holiday Inn Express owner John Tsunis. Photo by Rita J. Egan

A familiar face in the Three Village and Port Jefferson areas was honored for her career achievements the day before International Women’s Day.

On March 7, Suffolk County Legislator Kara Hahn (D-Setauket) received the Brookhaven Community Leadership Award at a ceremony held at the Holiday Inn Express Stony Brook. At the event, which was sponsored by the hotel and Gold Coast Bank, Hahn was surrounded by family members, friends and community members, including Brookhaven Town Councilwoman Valerie Cartright (D-Port Jefferson Station), Setauket Fire District Fire Commissioner Jay Gardiner, and Jane Taylor and Carmine Inserra, Three Village Chamber of Commerce 2nd vice president and executive director, respectively.

John Tsunis, owner of the Holiday Inn Express Stony Brook and CEO and chairman of Gold Coast Bank, said as a resident of Hahn’s legislative district he is a proud supporter of her and her work. The CEO admired her passing of policies that helped ensure emergency workers were trained in the use of Narcan to revive patients who overdose and a bill that increased background checks of daycare workers. He also called her a tireless advocate for domestic abuse survivors and a “champion of our environment,” citing her work to help to protect ground and drinking water along with her promotion of recreational activities at local parks.

“As we all know, Kara cares deeply for our community, because of her thoughtful leadership Kara was elected to serve as legislature majority leader in 2016 and again in 2017,” he said.

Cartright said when she first ran for town office in 2013 she felt “blessed” to know Hahn. The councilwoman described her county counterpart as a worker bee who looks at her job from different perspectives.

“What’s so special about Kara Hahn is that she not only looks at things from a legislator perspective, but she looks at it from a community member perspective — a perspective that she’s one of us,” Cartright said. “She’s gone through the process. She understands the struggles and tribulations that many of us have to face within our communities.”

Hahn said she was humbled and honored to represent the community. She described the legislative district as an area where people work together to help make it an even better place to live. She cited a recent example where a member of Cartright’s office reached out to her to ask how they could help members of a Port Jefferson Veterans of Foreign Wars post attend the Rocky Point St. Patrick’s Day Parade so they wouldn’t have to park too far away. Hahn reached out to the Holiday Inn Express, and Tsunis offered the hotel’s shuttle bus for the veterans’ use.

“That’s the kind of community we have,” Hahn said. “Everybody wants to chip in. Everybody wants to help. Everybody knows it’s a great place to live and knows that it can be even better. We have a vision for that, and we keep every day trying to find a way to make things better whether it’s for our environment or our schools.”

The Brookhaven Community Leadership award has been presented annually since 2014. Past winners include Charlie Lefkowitz, Three Village Chamber of Commerce vice president; Leah Dunaief, TBR News Media publisher; and Gloria Rocchio, president of The Ward Melville Heritage Organization.

Model Train Show heads to Smithtown

by Heidi Sutton - March 13, 2019

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The Smithtown Historical Society will host a Model Train Show at the Frank Brush Barn, 211 East Main St., Smithtown on March 16 from 11 a.m. to 4 p.m. featuring layouts from Long Island HOTrack (HO Scale), Frank Kayz Trainz (surprise) and Trainville Hobby Depot (N Scale). Admission is $5, $3 for children ages 12 and under. Call 524-0529.

Port Jeff Boy Scout builds magnetic marble track for LI Explorium

Port Times Record

by Kyle Barr - March 12, 2019

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Maker:S,Date:2017-9-18,Ver:6,Lens:Kan03,Act:Lar02,E-Y — Matthew Chan in front of the magnetic ball track. Photo from Angeline Judex

Matthew Chan, a Comsewogue High School senior and Boy Scout in Troop 354, has volunteered at the Long Island Explorium since seventh grade. Now in his last year of high school, he took his help one step further when he constructed a magnetic ball track for the Port Jefferson nonprofit.

Boy Scouts looking to gain their Eagle Scout recognition often provide a service to the community, whether it’s reconstructing fences, planting trees, building benches or painting old buildings.

The Comsewogue High School senior took it a step further and constructed a magnetic ball run at the Long Island Explorium. It allows children to create their own looping track where they can send a small marble careening down a path of their own design.

“I thought about how I could make my project very hands on,” Chan said.

In order for a Boy Scout to make the rank of Eagle Scout, he first has to perform a service project in the community. The Port Jefferson Station resident used his Eagle Scout project as an opportunity to aid the explorium even further. Three years ago, the explorium underwent renovations, including installing two large steel sheets on one of the walls. This was all part of an idea hatched by Angeline Judex, the executive director of the explorium, and Chan to create this ball run.

A young kid creates his own track for a marble to run through. Photo from Angeline Judex

“The Explorium is always pleased to work with Boys and Girls Scouts to help them develop skills and experience to become leaders of the future,” said Judex. “Matt’s project added tremendous value to the Explorium. The giant magnetic ball run helps promote STEM learning in a fun and engaging manner that is enjoyed by visitors of all ages.”

The project took quite a bit of time to come about. While Chan proposed the project initially in November of 2017, it took until May 2018 for him to gather all the materials together. In June of that year, he gathered around 15 other Boy Scouts to help him construct the track. The Scouts drilled holes in planks of wood where they could affix the magnets, then drilled holes in PVC pipe, some pieces cut horizontally in half. When it was all installed by late 2018, Chan got to witness firsthand children using, playing and learning with his creation.

“I think it encourages a lot of creativity,” he said. “It trains kids to think for themselves and create their own solutions.”

Troopmaster of troop 354 Bob Pearsall said he was proud of what Chan was able to do at the Explorium.

“His eighteenth birthday is March 22, and he has to finish up his paperwork and hand it in before then to make the Eagle Scout rank official, and we will make sure he does that,” Pearsall said.

Chans court of honor will come up in the next few months, with a date and time still to be determined.

The senior is expecting to graduate come June. From there he is looking forward to attending The College at Brockport where he will enroll in its nursing program.

“The Boy Scouts has a lot to do with first aid and life saving,” the Eagle Scout said. “I was a lifeguard, and I used to be very interested in first aid and health. I thought helping people through nursing would be a very good career path for me.”

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