Yearly Archives: 2021

Talise Geer

Suffolk County Community College student Talise Geer recntly was honored with the Vanguard Award.

The student recognition award that acknowledges outstanding students who are enrolled in career and technical education programs that prepare them for professions that are not traditional for their gender, the Vanguard Award is presented annually by the Nontraditional Employment & Training Project — an initiative administered by SUNY Albany’s Center for Women in Government & Civil Society in partnership with the New York State Education Department.

Geer was one of 15 state-wide finalists, and is one of eight state-wide award recipients for pursuing a new career in cybersecurity.

She was notified of her win  earlier this month.

 “I had been searching for a long time to find my fit, a passion —  and I found it in cybersecurity,” she said. “I feel honored to be have been recognized as one of the winners of the Vanguard Award. I look forward to what the future holds for me and holding the door open for other women seeking to enter this field.”

The Vanguard Award Ceremony will be held virtually at the Nontraditional Employment Training Conference in April.

Geer, a Wading River, married mom to a six-year-old daughter, was working successfully in sales after earning a bachelor’s degree from SUNY Old Westbury. But, she wanted more.

“I wanted to find a profession with job security,” Geer said, adding “and to do something I loved and with the opportunity for advancement.”

Geer researched emerging professions and settled on cybersecurity.

“I needed a school offering a cyber security major, a great faculty, affordability and convenience,” she said, “Suffolk County Community College had everything I needed.”

“Talise started with very little computer knowledge, but she fought through every challenging course, and she has continuously improved substantially with each class. Talise always comes prepared for class, hands in all assignments on time, and shows enthusiasm for every topic,” said Susan Frank, assistant professor of cybersecurity.

“Talise fully understands the significance of a nontraditional career,” Frank added, “and she is determined and prepared to succeed in the male dominated field of information technology. Cybersecurity offers her a world of opportunity with a higher salary, quick career advancement and job security. A traditional field could not provide all of these benefits.”

Frank said that Geer is the perfect person for the honor.

“I’m very thankful for the time I spent at Suffolk, the professors and for Professor Frank nominating me for this prestigious award,” Geer said. 

Geer’s next stop is the New York Institute of Technology Cybersecurity Master’s program.

“I hope more girls, more women transition to this field,” Geer said. “It’s possible! And I hope to inspire more girls and women to enter cybersecurity. I’m honored and hope that a girl or woman in a seemingly dead-end job considers cyber security as a future career.”

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Athena Hall, now Theatre Three, is shown in 1909 on the west side of Port Jefferson’s Main Street. The building has been remodeled extensively during its 133-year history and used for a variety of purposes. Photograph by Waters, photo from Kenneth C. Brady Digital Archive

By Kenneth Brady

In an 1873 column appearing in the weekly Long Island Leader, the newspaper’s publishers bemoaned that Port Jefferson lacked a suitable public hall for lectures, exhibitions, shows and parties.

Lamenting that the village did not have a meeting place to accommodate a sizeable audience, the Leader called upon an investor to build a “creditable” hall in Port Jefferson for assemblies and performances.While waiting for a public-spirited person to construct a large hall in the village, its residents got together at some of Port Jefferson’s smaller venues.

Typical of these settings, Lee’s Hall occupied the top floor of John S. Lee’s tin shop on what is now Port Jefferson’s East Broadway. Dances, suppers, cake walks and sociable’s were held in the building.

Bayles Hall, located in rooms above the second Bayles Chandlery on today’s East Broadway, was another popular gathering place. During one evening, the audience enjoyed a play based on Uncle Tom’s Cabin.

Though horribly cramped, Henry Hallock’s Hall on Main Street featured vocal groups, magicians and outside speakers.

Athena Hall, now Theatre Three, is shown in 1909 on the west side of Port Jefferson’s Main Street. The building has been remodeled extensively during its 133-year history and used for a variety of purposes. Photograph by Waters, photo from Kenneth C. Brady Digital Archive

Besides these three halls, other meeting places in Port Jefferson were important to the village’s cultural and social life. Tom Thumb performed at Smith’s Hotel, exhibits were displayed at the local schoolhouse and, in a unique use of the space, concerts were held in John R. Mather’s lumber shed.

Port Jefferson’s houses of worship also hosted a variety of events. Swiss bell ringers played at the Baptist Church, minstrels entertained at the Presbyterian Church and temperance lecturers held forth at the Methodist Church.

Villagers continued to get along without a large hall until 1888 when construction on a spacious meeting house finally began. Fifteen years had passed since the Leader claimed that the demand for a public hall was “growing rapidly” in Port Jefferson. What could explain the delay?

The financial Panic of 1873 and its aftermath brought tight money, sluggish sales and hard times to Port Jefferson, perhaps dampening any enthusiasm for the venture.

The cast of the H.M.S. Pinafore is pictured in 1897 on the stage at Port Jefferson’s Athena Hall. Photograph by Arthur S. Greene, photo from Kenneth C. Brady Digital Archive

As the economy improved, there was renewed interest in the project. L. Beecher Homan, publisher of the Port Jefferson Times, grocer D. Oliver Petty, who’s building also housed the Times, and insurance agent Albert T. Norton were among the investors who financed the hall’s construction. 

Their timing could not have been better. During the 1880s, Port Jefferson began transitioning from a shipbuilding center to a vacationland. With the influx of tourists, businessmen could turn a profit in entertaining visitors on top of the money to be made in satisfying the needs of villagers.

The New Hall, later named Athena Hall, was located on the west side of Main Street and opened on Thursday evening, Sept. 20, 1888, following a parade. The night’s playbill featured local talent.

The public entered the New Hall using a broad staircase leading up to a wide veranda. The frame building, which purportedly could seat 1,000 people, had two levels.

The upper floor included the main hall, a U-shaped balcony, the stage, a space for the orchestra, dressing and property rooms and a committee room. The lower floor contained a coal room and a hot air furnace, pantry, dining room and lower hall.

Remodeled extensively throughout its storied history, what was once Athena Hall has been used as a playhouse, graduation site, movie theater, community center, polling place, machine shop, steam laundry, roller skating rink, radio and television sales store, dance hall and cabaret.

Known today as Theatre Three, the 133-year-old building is a Port Jefferson treasure.

Kenneth Brady has served as the Port Jefferson Village Historian and president of the Port Jefferson Conservancy, as well as on the boards of the Suffolk County Historical Society, Greater Port Jefferson Arts Council and Port Jefferson Historical Society. He is a longtime resident of Port Jefferson.

It was a great day for those with Irish spirit March 13 as the St. James Chamber of Commerce hosted a car parade where dozens of business owners traveled in their vehicles through the streets of the hamlet to wish everyone an early happy St. Patrick’s Day.

Kerry Maher-Weisse, parade director, chamber member and president of the Community Association of St. James, said parade organizers were caught off guard last year as they received news a few days before the 2020 parade that it could not be held due to COVID-19 shutdowns.

While New York State guidelines still don’t allow for a traditional parade, Maher-Weisse said the parade organizers felt something needed to be done to bring back some kind of normalcy to the hamlet. She said they decided on a car parade with a route that would go through various streets to keep spectators spread out.

“We don’t want to keep on losing the aspect of community, and this meant saying it’s okay to come out with a mask and to reinstate that we can go back to normal or somewhat of a new norm,” she said.

This year the grand marshal was not an individual but all St. James residents, Maher-Weisse said. The decision was to honor how neighbors and business owners came together to help each other during the pandemic. The parade director said an example was Norman Keil Nurseries delivering free pansies to everyone in St. James last spring. She said it may be something that seems small but raised spirits.

“We pulled together as neighbors, businesses, residents and families,” she said.

When talking about Ireland and its culture and symbolism, many different images come to mind. Affectionately known as the Emerald Isle, Ireland is perhaps best known for its bright green hue. Irish flags and even harps are symbolic of the nation, but there is perhaps one symbol that most widely represents the country: the shamrock. 

A shamrock, by definition, is a young sprig of clover. However, plant experts actually have said that shamrocks are a distinct species of the clover plant, believed to be the white clover. The word “shamrock” is derived from the Irish “seamróg,” which translates as “young clover.” Over the centuries, this diminutive plant has come to symbolize Ireland and many things Irish. The shamrock also is a popular symbol of St. Patrick’s Day. 

The shamrock and Irish culture are so intertwined thanks to Ireland’s patron saint, St. Patrick. Legends attest to St. Patrick using the three petals of the shamrock to illustrate the mysteries of the Holy Trinity to the Celtic pagans. Each leaf represented the Father, Son, and Holy Spirit.

The shamrock of Ireland has three leaves, not four as many people believe. The number three had significance in Ireland long before St. Patrick began to convert the masses. According to Blarney.com, the number three was believed to have magical properties and was a recurring theme in Celtic folklore. Because the Celts were familiar with the shamrock, it became easy to convert their knowledge of the shamrock to the magic of the trinity. The three leaves are also said to stand for faith, hope and love. 

The four-leaf clover is a separate entity and a rarity. That is why the fourth leaf is deemed to be “lucky.” But that lucky clover is not the traditional Irish symbol.

Thanks to their connection with Ireland, shamrocks are often gifted by the Prime Minister (Taoiseach) to the President of the United States in the White House each St. Patrick’s Day. They are presented in a special Waterford crystal bowl featuring shamrocks in the design. This practice started in 1952.

Shamrocks also can be seen on Irish clothing designs, the Erin go Bragh flag and the uniforms of several Irish sports teams. Of course they also are seen during St. Patrick’s Day celebrations. The shamrock and Ireland will always be linked. 

Centereach wide receiver Gennaro Esposito bolts to the outside eluding two Bellport defenders in the Cougar’s season opener Mar. 13. Photo by Bill Landon

The Cougars of Centereach couldn’t get traction in their season opener on the road against Bellport where the Clippers struck on a 53-yard throw to Ka’Shaun Parrish who found the endzone for the early lead. The Cougars struggled to move the chains and was unable to answer when Bellport struck again in the second quarter on a Parrish 9-yard run for a 14-0 lead that held up the rest of the way.

Centereach will look to put a “W” in the win column March 20 when they’ll take on West Islip in this Covid abbreviated five game-season at home. Kickoff is at 2 p.m. 

 

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Courtesy of Middle Country Library

Amongst the Middle Country Public Library’s many historical artifacts are a few that explain just how far the area has come from its pastoral roots. The pictureS and story below comes courtesy of a collaborative effort among the librarian staff.

Courtesy of Middle Country Library

Clarence “Cad” Dare, pictured here at his post atop the 70-foot Bald Hill Fire Tower, directed forest fire management in the woodlands of Suffolk County and the town of Oyster Bay as Fire Ranger for over 32 years.

A lifelong Selden resident, Dare also served as Brookhaven Town Highway Superintendent during the years 1915 through 1920, before accepting the District Forest Ranger position. 

A colorful firefighter, Dare directed every major forest fire in both counties. To detect and locate fires, Dare and associate fire rangers scanned the region through a powerful telescope mounted on a compass base. A telephone on the lookout platform allowed the observer to call any fire in to the nearest Fire War-den.

Courtesy of Middle Country Library

In April 1952, at age 70, Dare was credited with working for over two days straight, extinguishing a forest fire that burned from Holtsville all the way to Selden, requiring the use of 90% of Brookhaven’s fire appa-ratus to subdue it. As the Patchogue Advance reported on Dec. 4, 1952,  Dare was “eating smoke with men half his age keeping at his fingertips a knowledge of what was going on over hundreds of acres of burning trees and scrubs.” 

The value of service to country and community was held in high regard in the Dare family. His father Samuel, a native of Selden, served in Company C, 165th Volunteer Infantry of the Union forces in the Civil War, and before his death, in 1913, he was a town trustee of the Town of Brookhaven.  

Following in his father’s footsteps, Clarence Dare was active in community affairs, serving as vice presi-dent and director of the National Bank of Lake Ronkonkoma, and also as a treasurer and trustee of the Board of Education for the School District of Selden. 

During World War I, he was a member of the New York State National Guard. Additionally, Dare belonged to various fraternal organizations, including the Suwasset Chapter of Royal Arch Masons in Patchogue, the Patchogue Commandery of the Knights Templar and the Kismet Temple Shrine of Brooklyn. 

Dare passed away at the age of 70 in 1952 and is buried in Cedar Grove Cemetery in Patchogue with his wife, Florence Eugenia Gould, daughter of George E. and Eugenia (Hallock) Gould, both natives of Lake Grove.

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The Northport football team has been sidelines for 10 days due to COVID-19. Photo by Steven Zaitz

By Steven Zaitz

According to the Northport High School Athletic Department, following Northport’s football game on Saturday, March 13, two players on the team tested positive for COVID-19. As a result, the team will be quarantined for at least the next 10 days and next week’s game against Half Hollow Hills East will be postponed.

Northport-East Northport School District officials said in accordance with state and local guidelines, students or staff identified as close or direct contacts must be quarantined.

Details about the game, a 26-0 victory against Connetquot will be published shortly.

Recipe courtesy of Family Features

It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.  If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).

These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.

To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.

Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.

With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the  best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.

After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.

Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.

Mint Chocolate Chip Cookies

Servings: 24-32
Ingredients:

2 1/2    cups flour

1          teaspoon baking soda

1/2       teaspoon salt

1          cup butter, softened

1 1/4    cups sugar

2          eggs

30        drops green food coloring

1          teaspoon peppermint extract

1          package (12 ounces) chocolate chips

Directions:

Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11-14 minutes, or until edges are lightly browned. Cool on wire racks.

See the video here:

Photo by Michael Colamussi

BEACH OF SHAME

Michael A. Colamussi of Rocky Point took photos of discarded helium balloons found along a five mile stretch of beach between Rocky Point and Shoreham the weekend after Valentine’s Day and created this collage. 

His wife Nancy writes, ‘Some of these balloons had beautiful messages of love, no doubt written and released for someone lost this year.  I doubt people are thinking about how harmful balloons are to our beaches and marine life during such a difficult time. Perhaps with Earth Day coming up next month, the newspaper could print a reminder to people to discard of balloons properly and even search for biodegradable products.  Perhaps, releasing a lantern instead? It would be nice to see the stores that sell these balloons post such a statement in their stores as well.

Send your Photo of the Week to [email protected]

 

Seared Salmon with Sautéed Greens. Metro Photo

By Barbara Beltrami

I know it’s somewhat of a thematic stretch between the wearin’ of the green and the cookin’ and eatin’ of the green, but frankly, I’ve run out of things to say about corned beef and cabbage. So please bear with me as I share with you some of my favorite greens dishes that are chock full of goodness and that important color for St. Patrick’s Day. When I think of greens, I think mostly of leafy green veggies … things like spinach and collard greens, broccoli and escarole, and Swiss chard that lend exciting taste dimensions and texture. And … they are also nice accompaniments to left-over corned beef.

Sautéed Greens 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 pounds thoroughly washed spinach, kale, Swiss chard or escarole

4 quarts water

Salt to taste

1/4 cup extra virgin olive oil

3 to 4 garlic cloves, chopped

Dried hot red pepper flakes to taste

Freshly squeezed lemon juice to taste

DIRECTIONS:

In large pot bring water to a boil; add salt, then drop greens into water and boil until tender, but bright green, about 5 minutes. Drain but reserve 1/3 cup of cooking water. Press or squeeze all excess moisture out of greens. Drizzle half the oil into a large skillet over medium-high heat; add garlic and hot pepper and stir until garlic releases its aroma, about one minute. Immediately add greens and reserved cooking water; stir-fry just long enough to combine flavors and heat through; toss with remaining oil and lemon juice. Serve with corned beef or any meat, poultry or fish.

Not Quite Caesar Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 garlic clove, minced

1/3 cup mayonnaise

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon minced fresh chives

6 anchovy fillets, finely chopped

Freshly ground black pepper to taste

1 tablespoon chopped flat leaf parsley

1 head romaine lettuce, leaves separated and torn into bite-size pieces

1 head Boston or butter lettuce, leaves separated and torn into bite-size pieces

DIRECTIONS:

In a large salad bowl whisk together the garlic, mayonnaise, vinegar, Worcestershire sauce, chives, anchovies, pepper and parsley; let stand at room temperature at least an hour. Just before serving add the lettuces and toss thoroughly to combine. Serve immediately at room temperature with cold sliced corned beef, turkey or chicken.

Collard Greens with Corned Beef

YIELD: Makes 6 servings

INGREDIENTS:

1 tablespoon corn or vegetable oil

4 slices bacon

1 large onion, chopped

2 to 3 cups chopped cooked corned beef

2 garlic cloves, chopped

1 pound collard greens, trimmed and cut into bite-size pieces

3 cups chicken broth

Salt and freshly ground pepper to taste

Generous dash Tabasco sauce

DIRECTIONS:

Heat oil in a large pot over medium-high heat; add bacon and fry until crisp, then remove, crumble and set aside. Add onion and cook till it starts to brown, about 5 to 7 minutes. Add corned beef and garlic and cook, stirring constantly, until garlic releases its aroma, about one minute. Add greens and cook, stirring frequently, until they start to wilt. Add broth and salt and pepper, bring to a boil, then lower heat and simmer until greens are tender, about 40 to 50 minutes; splash with Tabasco sauce, toss and serve with mashed potatoes.