Yearly Archives: 2020

Image courtesy of PSEG

PSEG Long Island announced on Jan. 21 it has launched a new mobile app that enables customers using Apple or Android devices to securely and easily manage electric accounts while on the go. 

“Our world is driven by technology. Today’s customers expect companies to do everything they can to make it easier and more convenient to do business,” said Dan Eichhorn, PSEG Long Island’s president and COO and chief customer officer for PSEG Long Island and PSE&G. 

The new app allows customers to make payments, compare and manage energy use, report an outage, manage payment options and contact customer service. To get started, customers simply link their My Account to the new PSEG Long Island app.

Rick Walden, vice president of customer services at PSEG Long Island, said, “Ultimately, our customers are at the heart of everything we do. This new app, as well as the other customer service improvements we are pursuing, help PSEG Long Island provide our customers with best-in-class experiences and become the electric company of the future.”

The exterior of Wahlburgers in Port Jefferson Station. The restaurant sign was recently removed. File photo

Restaurant chain Wahlburgers officially closed its only New York location in Port Jefferson Station at 4837 Nesconset Highway over the past weekend. 

Donnie Walhberg takes photos with a fan during his December, 2018 appearance. Photo by Rita J. Egan

A statement was issued on the restaurant’s Facebook page on Jan. 26 that read, “To our Port Jefferson Wahlburgers fans: Our Wahlburgers location in Port Jefferson has served its final burger. Thank you for all the love since we opened our doors in 2016! We look forward to seeing you all again at one of our other restaurants in the future!”

Donnie Wahlberg, co-owner of the chain along with brothers Mark and Chef Paul Wahlberg, last visited the location on Dec. 28, 2018. The interior decor was filled with photos and memories celebrating the Wahlberg brothers’ life journeys from Dorchester neighborhood kids to rising chef and international superstars.

Known for its gourmet burgers, sandwiches, tater tots, macaroni and cheese and frappes, the chain is currently in 18 states including New Jersey, Connecticut, Pennsylvania and Massachusetts as well as Canada, Germany and the United Kingdom.

The shuttered Port Jefferson Station site has played host to a number of eating establishments over the years including Eldorado Southern Bar & Grill, Road Trip American Ale House and the Driftwood Inn. Plans are currently underway to open a new restaurant within the next few months.

Compiled by Heidi Sutton

Stock photo

By Elof Axel Carlson

Elof Axel Carlson

We sometimes say “you can’t see the forest for the trees” to describe our frustration that details sometimes obscure the big pictures in our lives. Those bigger pictures are often what matters most to us − our family, our career, our sense of self-worth, or the meaning we hope to find in life.

It also has a deep philosophic or religious significance to people. We talk about ultimate meaning, purpose or connectedness to the universe as ways to express this feeling. I experience it in my life as a scientist. I am a reductionist and by that I mean I use reason and the tools of science to explore all aspects of the material universe. What is that universe? It is the world of atoms, molecules, macromolecules, membranes, organelles, cells, tissues, organs, organism, populations and ecosystems that constitute the hierarchies of life from its smallest to its largest aspects. 

You can’t have a forest without a lot of trees. How much is a “lot”? Two trees? 100 trees? 1,000 trees? There is no definition of how many trees make a forest. Language can be imprecise by the standards used by science. A foot is 12 inches. A mile is 5,280 feet, but a forest is not X trees where X is a fixed number. 

This does not mean the term “forest” is meaningless. We know a forest when we see many trees even if we don’t have a precise number to offer. I cannot tell you the exact number of cells in my present adult body, but I know roughly what it can’t exceed (it is trillions, not quadrillions; trillions, not billions). When my brother Roland first visited our home on Mud Road in Setauket, he looked in the back lot and said “Elof, the children are entering the forest!” There were about 40 trees in our one-third acre lot adjoining Gelinas Junior High School. 

There are two approaches to studying life. We can study components and the field of anatomy would be a familiar and acceptable model of how science classifies the parts of the organisms studied. The second approach is through function and the field of physiology tries to relate structures to their functions. They are often multiple. 

A hand holds, touches, feels; it grips, hits, shakes, picks, wipes, waves, counts, points, caresses, prays or even thumbs a ride. A middle finger hand gives an insult. Reductionism in science is the attempt to reduce the complex to the simple by isolating the components of more complex things and after isolating the components and learning of their functions, it reconstitutes the pieces and hopes to restore the functions. It can be done with viruses. It can be done partially with bacterial and eukaryotic cells. One can take the cell membrane of one amoeba, the nucleus of a second and the “cytoplasmic goop” of a third and reconstitute a live amoeba capable of reproducing from the three components. 

There is a second way of looking at life called holism. It regards complexity in living cells as irreducible by reductionism. There is something inherent in that structure that cannot be duplicated by reductionist tools and efforts. In the nineteenth century names like enteleche, elan vital, vitalism, were among the terms used for this holistic interpretation of life. 

It was hard to take away from God the power of creation. Many scientific holists do not invoke religion as the basis for their belief in a complexity that defies reductionism. They feel that the shades of distinction in living systems are either infinite or so vast that no human effort will synthesize a human zygote from which a child will be born. They also feel that whether that complexity eventually yields to reductionism, the world’s problems are so numerous and complex, that we cannot use reductionism alone as our means of interpreting how we live or who we are. They are more like phenomenologists in the field of philosophy who see endless shades of meaning in even the simplest events like describing the color of objects we see. 

My response to this conflict is at least satisfying to my worldview − I see both trees and the forest, reductionism and holism, as essential for navigating the universe in which I live. I can ascend or descend the scale of magnitude of the universe from atoms to galaxies. My one exclusion in the material universe is the supernatural. 

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

Chicken Kiev

By Barbara Beltrami

There are so many things we see on menus and order because we think they’re much too fancy to cook ourselves. And what a mistake that is because they’re most likely no more complicated or mysterious than the things we regularly cook. This is especially true with chicken breast dishes. Just because they have foreign-sounding names in italics, we are intimidated by them. The following recipes are traditional “continental” chicken dishes that have been around for ages and that are quite easy. I’ve put their fancy names in italics so you’ll feel like a celebrity chef when you make them!

Chicken Marsala

Chicken Marsala

YIELD: Makes 4 servings.

INGREDIENTS:

2 boneless skinless thin chicken breasts, pounded to ½-inch thickness

Salt and freshly ground black pepper

4 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 large shallot, minced

3 bruised garlic cloves

3 to 4 ounces assorted mushrooms, sliced thin

½ cup sweet Marsala

2/3 to 1 cup chicken broth

1 tablespoon fresh rosemary leaves, finely chopped

DIRECTIONS: 

Sprinkle chicken with salt and pepper. In a large skillet, heat one tablespoon butter and one tablespoon oil over medium high heat. Add chicken and cook 1½ to 2 minutes on each side until golden brown. Remove from skillet and set aside to keep warm. Add another tablespoon each of oil and butter to skillet; saute shallot and garlic just until garlic releases its aroma, about half a minute, then remove it and discard. Add the third tablespoons of oil and butter and the mushrooms, saute over medium high heat until juices evaporate and mushrooms are tender; adjust seasonings if necessary. 

Add Marsala; simmer until reduced by half, about two minutes, then add chicken broth and simmer until reduced by half, about 3 to 5 minutes. Return chicken to skillet; simmer in liquid, turning once, until just warmed through, transfer to warm platter; melt final tablespoon butter in liquid; add rosemary and stir; spoon liquid over chicken and serve immediately with noodles and a green vegetable or salad.

Chicken a la Kiev

Chicken a la Kiev

YIELD: Makes 6 servings.

INGREDIENTS:

6 skinless boneless thin chicken breast halves, pounded to ½-inch thickness

1 stick chilled unsalted butter, cut into 6 finger-shaped pieces

Salt and freshly ground pepper to taste

2 tablespoons chopped fresh chives

Flour for dredging

2 eggs, lightly beaten

1 cup unseasoned breadcrumbs

Oil for deep frying

DIRECTIONS: 

Place butter in middle of each chicken breast; sprinkle with salt, pepper and chives and roll up, envelope fashion; flesh should adhere without toothpicks. Dredge each roll lightly in flour and then egg, then breadcrumbs. Cover and refrigerate one hour. Fill a skillet with 1-inch oil; heat to 360 F. Being careful of splattering, gently drop each chicken roll into sizzling oil; fry on all sides until golden brown. Remove from pan, drain on paper towels and serve immediately with mashed or boiled potatoes and mixed vegetables.

Chicken Piccata

Chicken Piccata

YIELD: Makes 4 servings.

INGREDIENTS:

4 large thin skinless, boneless chicken breast halves pounded to ½-inch thickness

Salt and freshly ground black pepper to taste

1/3 cup flour

¼ cup extra virgin olive oil

4 tablespoons unsalted butter, cut into pieces

4 bruised garlic cloves

1/3 cup dry white wine

1 tablespoon capers, rinsed, drained and chopped

2 tablespoons freshly squeezed lemon juice

1/3 cup chopped fresh flat-leaf parsley

4 lemon wedges

DIRECTIONS: 

Season chicken on both sides with salt and pepper, then dredge in flour and shake off excess. In a large skillet heat half the oil and half the butter over medium-high heat. Add chicken breasts and cook without moving them until bottoms are deep golden brown, about 2 minutes. Carefully turn them and cook until barely brown, about one minute. Remove to a clean plate. 

Add garlic and remaining two tablespoons oil and cook over medium heat until garlic starts to brown and releases its aroma; do not let it scorch; remove and discard. Add wine and capers and cook over medium heat, swirling liquid and scraping browned bits from bottom of pan until liquid is almost completely evaporated, about 3 minutes. Add half a cup of water and remaining butter and swirl again over medium-high heat until liquid forms an emulsion, about 1 minute.

Return chicken to skillet and simmer in sauce until cooked through and sauce is thick enough to coat spoon; transfer chicken to warm platter. Stir lemon juice into sauce, pour over chicken, sprinkle with parsley and garnish with lemon wedges. Serve hot with rice and a green vegetable.

By John L. Turner

Many Long Islanders look forward to the winter. It’s a time for skiing, skating, sledding and building snow people. It’s the time of year to walk along quiet coastal shorelines devoid of the maddening crowds and, during the holidays, provides the opportunity to reconnect with family and friends. For folks inclined to stay indoors during the cold, it’s a time to catch up on best-selling books accompanied with the obligatory hot chocolate, wine or spirits of a stronger nature (a smooth tasting bourbon, anyone?).

My primary attraction of the winter? Waterfowl or, more precisely, ducks, swans and geese and the more the merrier! Each winter I look forward to the arrival of nearly three dozen colorful waterfowl species that fly south to overwinter on the Island’s ponds, lakes, harbors, bays and near-shore ocean waters, making our island one of the premier waterfowl viewing locations in North America. 

They join several species that are on Long Island year-round, such as mallards and mute swans. They arrive here from far-flung places where they’ve spent the breeding season: northern forested ponds, the tundra wetlands of the far north ranging above the Arctic Circle and North America’s “duck factory” — the prairie pothole region of the Dakotas, Montana and the prairie provinces of Canada.

All waterfowl are avian eye candy and, unlike many other birds that are challenging to identify because they constantly flit around, generally stay put on the water, giving the viewer ample opportunity to enjoy their rich tapestry of color and texture and to make the correct species identification. 

If you think I’m exaggerating about their beauty, as soon as you finish this article, look up the following species – wood duck, harlequin duck, redhead, common eider, hooded merganser, ring-necked duck and long-tailed duck (especially the male). Or how about the little butterball-shaped buffleheads, or the similarly small ruddy duck and green-winged teal. Let’s not forget common goldeneye, graceful northern pintail or larger northern shoveler, which uses its unique spatulated bill to feed on algae, duckweed and small aquatic animals available in freshwater ponds.

One duck I always look forward to seeing is the least showiest — the gadwall (one of the prairie pothole species). They overwinter on ponds throughout the Three Village area and are regular winter visitors on the pond at Frank Melville Memorial Park and the pond extending south of the Old Field Road bridge.

Take the time to look closely at a male gadwall and you’ll agree with one of the monikers birders’ call it -— the duck in the herringbone suit. The feathers are finely barred, with subtle reticulated patterns reminiscent of a maze diagram a child would try to solve; no surprise these beautiful little feathers are prized by fly fisherman for fly tying. As you watch gadwalls don’t be surprised if they turn “bottoms up,” plunging their heads below their surface with only their rumps showing as they feed on aquatic vegetation that sustains them through the winter.

Over the past decade us waterfowl aficionados have more reason to enjoy the winter season, as several “exotic” waterfowl species like barnacle and pink-footed geese have become regular visitors. These are species common to regions in Europe that have begun to nest in northeastern Canada and instead of crossing the Atlantic Ocean to overwinter in Europe, they head south to coastal New England and Long Island. 

And due to taxonomy (the science of biological classification) we get a new species of Canada goose called the cackling goose in our midst, identifiable by its smaller body and shorter neck.

To satisfy my seasonal waterfowl fix I recently visited the bluffs adjacent to the Old Field Lighthouse, overlooking Long Island Sound. I was in search of hardy sea ducks and I wasn’t disappointed. 

Focusing the 40× scope on the rafts of sea ducks, I was quickly rewarded by a wonderful collection of feathered beauty — common goldeneyes, red-breasted mergansers and several species of scoters (black, white-winged and surf).

Also bobbing in the waves was my favorite — the exotic looking long-tailed duck (a future article on this duck awaits). Common loons and a few gull species were sprinkled throughout the calm, near-shore waters. Many ducks were actively feeding, diving to the bottom to forage on mussels and snails. The weather was below freezing and I marveled at the birds’ abilities to thrive in such conditions without a problem.

Not so for me, as my fingers and feet were growing uncomfortably numb after an hour of standing in the relentless chill. But as I ambled back to the warmth of a car, with binoculars slung around my neck and birding scope on my shoulder, forefront in my mind were the beautiful images of all these ducks — an annual gift of the winter season I never tire of receiving. 

If you haven’t yet enjoyed taking a closer look at winter waterfowl, consider it a holiday present wrapped in pretty paper with a gaudy bow. I hope you take the time to unwrap this winter gift in the weeks ahead.

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

Lower Merion High School in Pennsylvania is also where Kobe Bryant went to school. Photo from Google Maps

By Benji Dunaief

People sometimes ask, “Where did you grow up?”

I grew up in Lower Merion, an unassuming quiet suburb about 20-30 minutes outside of Philadelphia. I attended the local public schools, including Lower Merion High School, or just “LM” for short. Most would probably agree that LM is an above average public school, but they’d also probably agree that it’s not particularly extraordinary, except for one reason. Kobe Bryant went to Lower Merion High School.

Benji Dunaief

My freshman year coincided with the opening of LM’s brand new school building. The old building had been there for over 100 years, and the district had decided to start anew. On my first tour of the new school when I was still an eighth grader, one feature stood out to me above the rest – the soon-to-be-named Kobe Bryant Gymnasium. The gym, paid for in part by a substantial donation from Kobe, was to be a testament to the storied history of Lower Merion sports over the century since the school’s founding.

Of course, that history is heavily punctuated by Bryant’s own legacy. The perimeter of the gym is plastered with murals of Kobe in LM jerseys, his name is scrawled in massive cursive over the entrance and a glass case housing memorabilia from Kobe’s LM career is located just outside the gym. A very well-vacuumed LM embroidered rug was placed at the foot of the case, and my friends and I used to joke that its real purpose was for students to pay respects by bowing down to the “Kobe shrine.”

A few months into my freshman year, LM planned a gym dedication ceremony for the ages. The ceremony was scheduled to coincide with a matchup between the Lakers and the Sixers in Philly, so that Kobe would already be in town. The black-tie event featured a performance from popular local rapper Chiddy Bang, and a myriad of celebrities were in attendance, including several members of the Philadelphia Phillies who showed up to support Kobe, and nearly the entire Lakers team came too. Tickets for students and community members were in the hundreds of dollars.

I’m not going to lie, when I first saw everything, I thought it was way over the top. I thought he was just another celebrity personality in the middle of a big publicity stunt. But then I heard the stories from old teachers who had taught him way back when. Stories about how friendly and eager he was to learn — he still kept in touch with his English teacher. Stories from former classmates and students who had seen him in the halls — always smiling and laughing — or had the opportunity to sit down and talk with him — he always made time to talk with alumn. Then I joined the basketball team, the Aces, (to film games and create video highlights and definitely NOT to play) and saw how he still guided and influenced that team 18 years after he took his last fadeaway in the maroon and white. He aided the team both physically, by gifting crates upon crates of his branded warm-up attire, jackets, and sneakers (even creating special “Aces Edition” Kobe’s), and spiritually, by frequently tweeting to support the Aces and inviting them to his basketball camps. His relationship with head coach Gregg Downer remained strong, and the two frequently talked. Kobe called Downer the most influential coach in his entire career. Studying Downer’s gritty, give-everything-you-got coaching philosophy, it’s not hard to see that helping to shape the scrappy and relentless style of play Kobe became famous for.

Most high schools have notable alumni. For example, Cheltenham High School, which is just on the other side of town, has an insane number of famous alumni, including Prime Minister of Israel Benjamin Netanyahu, Baseball Hall of Famer Reggie Jackson, 15-time Grammy Award winner Michael Brecker, and rapper Lil Dicky. But you would probably not have first associated those people with Cheltenham. When I’m out somewhere wearing Lower Merion apparel, whether in Europe, Canada, Chicago or Los Angeles, people will recognize the name, and it’s usually followed by a “huh, Kobe.”

Kobe Bryant isn’t just an alum of Lower Merion. Kobe Bryant took an active role in shaping the culture and the ideals of Lower Merion and he simultaneously allowed himself to become shaped by it, to the point where there was hardly a way to separate one from the other. Kobe Bryant made Lower Merion his own.

When people ask me “Where did you grow up?” I say, “Lower Merion, I went to Kobe Bryant’s high school.”

Benji Dunaief is director of TBR News Media produced films “One Life to Give” and its sequel, “Traitor: A Culper Spy Story.”

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Selina Elswick, left, was scheduled to return her 3-year-old son, Damian Sollas, to Suffolk County Family Court in Central Islip Jan. 22 and failed to appear. Photo from SCPD

*Update*

Following a police investigation, Damian Sollas was located unharmed in Huntington Station. Police said he will be released to the custody of Child Protective Services.

Original Story

Suffolk County Police 4th Squad detectives are seeking the public’s help to locate a child who was reported missing after his mother failed to surrender custody to Child Protective Services earlier this month.

Selina Elswick was scheduled to return her three-year-old son, Damian Sollas, to Suffolk County Family Court in Central Islip Jan. 22 and failed to appear. When representatives from CPS attempted to take custody of the child at their residence in Commack Jan. 22 it was discovered that the two had moved out of the residence Jan. 16. CPS then contacted the Suffolk County Police Department to report the child missing.

Elswick, 32, is white, 5 feet 6 inches tall, approximately 150 pounds with red hair and brown eyes. Sollas is white, approximately 40 pounds with brown hair and brown eyes. The two may be in the company of the child’s father, Thomas Sollas, 43, and may be traveling in a box truck with Light House Electric written on the side.

 

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Kings Park track and field standouts competed in the Last Chance Meet Invitational at Suffolk County Community College’s Brentwood campus Jan. 25.

It was the final meet before the County Championship Feb. 1. Senior Luke Neilson placed first at 3,200m, setting a new school record for Kings Park clocking in at 9 minutes, 56.43 seconds, 14 seconds clear of second place.

Richard Mangogna, also a Kings Park senior, ran the shorter events where he captured the indoor pole vault record clearing 13 feet Dec. 14 at the Armory Track & Field facility in Manhattan. Mangogna is the No. 3 pole vaulter in Suffolk County and has qualified for the State Pole Vault Qualifier Championships at Mount Sinai High School Feb. 6.

 

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Jaden Martinez drives the baseline for the Warriors in a 58-44 victory at home against West Islip Jan. 25. Photo by Bill Landon

Comsewogue trailed by two at the half time break before erupting in the third quarter, scoring 10 unanswered points to surge ahead of West Islip at home Jan. 25. The Warrior defense shut the door in the final eight minutes of play to win the League IV matchup 58-44.

Comsewogue senior Jaden Martinez led his team in scoring with 14, Milan Johnson, back in action after an injury, netted 11 and teammates Michael McGuire and Matt Walsh banked 10 points apiece.

In victory the Warriors improve to 5-3 in league, 9-7 overall and are back in action with a road game against Smithtown East Jan. 29. Game time is 4 p.m.

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Shoreham-Wading River freshman Annie Sheehan shoots for two for the Wildcats at home against Bayport-Blue Point Jan 24. Bill Landon photo

The Wildcats had a score to settle against visiting Bayport-Blue Point Jan. 24, having lost to the Phantoms by eight points earlier in the season. Senior Abby Korzekwinski and Sophie Costello, the freshmen, combined for a powerful one two punch netting 15 points apiece winning the league VI matchup 57-50. Shoreham-Wading River senior Hayden Lachenmeyer finished with eight points and freshman GraceAnn Leonard banked seven and with it, clinched a playoff berth.

The win lifts the Wildcats to 8-5, 10-7 overall with three games remaining before post season play begins.

The Wildcats retake the court with a road game against Amityville Jan. 31. Game time is 6:30 p.m.