Yearly Archives: 2022

OLLI members during a tour of SBU on Aug. 31. Photo from OLLI

Joining children and college students across the Island going back to school to study, adult learners also returned to a local campus on Sept. 6.

OLLI members returned to in-person workshops on Sept. 6. Photo from OLLI

After five semesters, Osher Lifelong Learning Institute’s members have returned to the Stony Brook University campus. The program, better known as OLLI, offers a variety of noncredit workshops designed to appeal to people over 50. During the spring semester of 2020, OLLI switched to virtual workshops via Zoom due to COVID-19 shutdowns. The program this fall will once again offer in-person workshops, as well as virtual and hybrid options.

Breanne Delligatti, OLLI at SBU program director, said members had the opportunity to attend an orientation on Aug. 31. More than 100 people were in attendance. This semester there will be more than 600 learners with over 100 courses, lectures and events planned.

Jane Cash, curriculum committee co-chair and workshop leader, described the orientation as extraordinary. A recently retired nurse, she joined OLLI during the pandemic and has only attended via Zoom.

“To see more than people’s heads and shoulders, and to meet them in person, it was really lovely,” Cash said.

Ella Nyc, executive council president, said it was also exciting to see people return who decided not to participate via Zoom either due to lack of technical savviness or proper equipment. 

“They’re still coming back and returning and so excited to be back on campus again,” Nyc said.

While it was good to see each other in person again, Karen DiPaola, curriculum committee co-chair and workshop leader, a member since 2017, said it was amazing how the workshops were quickly made available on Zoom in 2020 considering it was something that couldn’t be anticipated. She took several workshops via the platform.

“It was almost like having them in your room, and now to see them again in person at the orientation was just a delight,” DiPaola said.

Delligatti said they were one of the first Osher institutes to be fully operational with virtual learning. Before the pandemic, virtual workshops were not offered.

OLLI members attend an orientation at SBU on Aug. 31. Photo from OLLI

“Within two weeks of leaving the campus, we had over 50 workshops converted to virtual on Zoom, and that remained and increased every semester for the subsequent five semesters that came,” Delligatti said.

After the Aug. 31 orientation, held in the theater at the univesity’s Charles B. Wang Center, SBU students led the OLLI members on a tour of the more popular spots on campus and where workshops will take place. They also showed the adult learners where they could relax between their workshops.

Delligatti said the members then headed to the computer lab at Research & Development Park where OLLI learners will have access to new computers. The SBU students helped OLLI members set up their credentials to get on Wi-Fi, something members may need if they decide to participate in a virtual workshop while on campus.

Nyc said she is looking forward to members interacting in person again, especially in discussion workshops.

“It’s difficult to have a discussion when you have to wait to be recognized in the waiting room, it’s going to be so much better,” she said. “It’s more impromptu, it’s more fun.”

DiPaola said there were some workshops they could not do remotely, such as ones about board games. She added she enjoys walking between workshops and getting a bite at the cafeteria on campus.

“I also love about OLLI that it’s a place on a college campus, and it’s very energizing to see all of the young students,” DiPaola said.

Cash said it’s interesting meeting people who you have not met otherwise.

“You pass people in the supermarket, and you don’t know anything about them except how they look, but when you get to know them as people and see them as people with great experience and expertise and charming also, I think that’s the beauty of OLLI.”

According to Delligatti, OLLI members raised more than $50,000 over the last couple of years which enabled the program to outfit two classrooms at SBU with new equipment for the members to use.

Smith Point County Park Facebook

Lifeguards to Stay on the Stands for an Additional Two Weekends

Suffolk County Executive Steve Bellone today announced an extended summer season at Smith Point County Park. While Suffolk County beaches are not typically staffed with lifeguards post Labor Day, this year lifeguards will stay on the stands for an additional two weekends to ensure the safety of beachgoers.

Suffolk County beaches and parks provide cherished memories and experiences every summer for both our residents and the countless visitors who flock to our word-class shorelines. This year, more than 300,000 people visited Smith Point County Park.

“While Labor Day marks the unofficial end to summer, in Suffolk summer is not over, and the joy that summer brings will continue to brighten our days,” said Suffolk County Executive Bellone. “Lifeguards will remain on the stands for an additional two weekends, and I encourage all residents to take advantage of our world-class beaches while the warm weather is still with us.”

 “Keeping Suffolk County residents safe while they use our beaches has always been a priority and we’re happy to extend the Smith Point beach season this year,” said Suffolk County Parks Commissioner Jason Smagin.

Lifeguards will remain on the stands from 10:00 AM to 5:30 PM on Saturday, September 10th, Sunday, September 11th, Saturday, September 17th and Sunday, September 18th at Smith Point County Park.

Additionally, Suffolk County campgrounds, parks and outer beaches will continue to welcome campers and park goers beyond the holiday weekend.

Photos by John Cardone
Over 20 framed waterscape & wildlife photographs on display and for sale

By Susan Peragallo

When stepping into the Daniel Gale Sotheby’s office of Northport, to focus on the photographs by John P. Cardone is to be transported into our natural world. One can almost hear the wind rustling in the trees and the crickets creating their musical rhythms as you walk around the room. John says that he tries “to capture the beauty and spiritual magnificence of nature… a moment in time through unique natural setting and the amazing personalities of wildlife.” The subjects include hummingbirds, egrets, owls, eagles, and moose – to name just a few! In Sprague Lake at Dusk, moose are seen taking an evening sip of water, the lake reflecting the magnificent colors of the setting sun, bringing the viewer to a peaceful, tranquil vista.

Most of these amazing photographic captures were taken by John while kayaking and hiking on Long Island. But not only do these photographs capture the beauty and peace of nature, they are also wonderfully composed. This is especially true of Egret in Darkness: the soft white curves of the the egrets neck echo the angular white and gray tree branch beside it. In Frog Swimming, the frog is popping it’s head up in the water, it’s large eye repeating the circular ripples in the cool green water. Eagle Looking Down is another example of John’s sensitivity to form and composition. The eagle’s horizontal body mimics the tree branch it stands on, while it’s head and beak point downward, just as a branch below points down. These captured repetitions of line and form create wonderful compositions and add to the sense of peace and tranquility that John strives to communicate.

There are also captured moments of humor. In Amazing Turtle Pose, one can almost hear the turtle saying “I’m ready for my close-up, Mr. DeMille!” as the turtle coyly turns it’s head and smiles! In a moment of tenderness, Swan Portrait shows the swan’s neck bent back over it’s body, which forms a soft pillow for it’s head.

We can all use a moment to escape into nature and John P. Cardone has provided us with a perfect opportunity!

Author Susan Peragallo is the Gallery Coordinator and Curator Jeanie Tengelsen Gallery, Art League of Long Island in Dix Hills

The Northport Arts Coalition presents Nature Photography by Long Island Author/Photographer John P. Cardone at Daniel Gale Sotheby’s International Realty, 77 Main St., Northport through October 5. The show is free and open to the public during office hours. All artwork is on sale. For more information, call 631-754-3400.

 

The Newfield girls’ soccer team hoped to notch its third win of the season on Saturday, Sept. 3, in a League II matchup against West Babylon.

Newfield had the wind in its sails, coming off a 2-0 victory over Hills East on Aug. 30, followed by a 4-0 win over Bay Shore two days later. But the trifecta wasn’t to be as neither team could find the net, playing to a 0-0 draw.

Jessica Centeri, the junior goaltender, had a busy day in net, recording 18 saves for a third consecutive shutout to start the season.

Newfield retakes the field Wednesday, Sept. 7, when the team will travel to Comsewogue for its first road game. Gametime is 5 p.m.

— Photos by Bill Landon

Last year’s League II powerhouse Smithtown East came knocking on Ward Melville’s door in the opening round of the 2022 campaign in which both teams lost just one game last season. The Bulls of Smithtown East finished at 10-1 in league last season, and the Patriots went 11-1 which set the tone in the first set. 

Both teams stayed within three points of one another in the opening game that required the Patriots to win by two with a 27-25 victory. The second round saw both teams swapping the lead several times but the Patriots were able hold off the charging Bulls to take the second set 25-23. The Patriots stretched their legs in the third set breaking out to an 8-point lead thanks in part to a strong performance from the service line winning it 25-16 for the sweep at home Sept. 2. 

Both teams are back in action Sept. 7 when Ward Melville travels to Bay Shore for non-league game at 4:15 p.m., and Smithtown East travels to Centereach with a 4 p.m. start.

By Steven Zaitz
In a final tune-up before the regular season, the Northport Tigers football team defeated Commack, 20-10, at Commack Stadium on Friday afternoon.
Tiger senior quarterback and second year starter Owen Johansen threw a 6-yard touchdown pass to senior running back Emmett Radziul in the second quarter  after Commack opened the scoring on a juggling TD catch by slot receiver Matt Rosenoff from Long Island QB Challenge winner Jeremy Weiss. Johansen hit senior tight end Andrew Miller with a perfectly placed 60-yard bomb down the right sideline for a touchdown to put an exclamation point on the first half for Northport. The Tigers would lead 13-7 at the break.
Most of the starters were rested for both teams in a second half that was dominated by Northport. Northport’s Matt Diaz, a senior who was on the Tiger soccer team in 2021, was very active on defense throughout the game as was 2021 All-division linebacker Tim Cleary. RB Giancarlo Valenti, a junior, capped the scoring with a one-yard TD plunge late in the game. Tiger back QB senior Macklin O’brien looked comfortable running the offense in the second half.
The season starts for both teams next weekend when Northport travels to Smithtown West on Friday, Sept. 9 and Commack hosts Sachem North on the afternoon of Sept 10.

METRO photo

Mather Hospital in Port Jefferson has announced a new free training program for Certified Nurse Assistants (CNA) that will pay students during their training and guarantee them a position at the hospital upon successful completion of the course and New York State certification exam.

“Today’s healthcare workforce shortage is not just a regional or statewide issue; it is a global concern that presents challenges for patient care delivery. There is  a significant shortage of ancillary support staff such as CNAs, who are needed to assist our professional healthcare team in delivering the care that we are committed to providing to our community residents,” said Mather Hospital CNO/ VP for Nursing Marie Mulligan, PhD, RN.

“Individuals who successfully complete the four-week program and pass the New York State CNA exam  will be offered entry level healthcare jobs. Participants who successfully complete the  Certified Nursing Assistant program will have employment and benefits that will open opportunities for them to advance in their healthcare careers,” she said.

John R. Balcuk, MSN, RN, NPD-BC, Assistant Director of Nursing Talent, Nursing Recruitment and Retention, said the program will follow the American Red Cross training program, but instead of being an online course, students will learn in-person at the hospital. The trainees will be paid as Safety Care Associates – a new position at the hospital – and will meet their required 30 hours of clinical experience with patients in the hospital’s Transitional Care Unit.

The program, named the Mather Assistant Nurse Institute, will utilize supplemental curriculum designed by the American Red Cross that is used nationwide to train CNA’s. Trainees will learn from Mather Hospital’s clinical nurse educators who are trained American Red Cross CNA program instructors.

The program is scheduled to begin in November. Anyone interested should contact Balcuk at 631-473-1320, ext. 5636, or [email protected]

The Smithtown Senior Citizens and Smithtown Recreation Departments are looking for crafters for the Tender Years Treasury event on Saturday, December 3 from 10 a.m. to 1 p.m. at the Senior Citizens Department, located at 420 Middle Country Road in Smithtown.

The Tender Years Treasury is an award-winning program for children, hosted by the Senior Citizens Department and the Recreation Department. Senior residents of the Town of Smithtown create handmade items for this event. These items are then available for purchase at $5 and under. Popular items available include jewelry, scarves, hats, wreaths, ornaments, pot holders, key chains, etc. There is no charge for crafters tables, and all monies collected belong to the crafter.

For further information, call Patty or Mae at the Senior Citizens Department at 631-360-7616.

Tomato Quiche

By Barbara Beltrami

That’s right. At this time of year it’s all about tomatoes. So exalted are they that everybody is talking about them, writing about them, slicing and dicing them, dressing them, cooking them and eating them in all sorts of dishes. From  sauces to salads to summer soups and savory snacks, tomatoes rule! I know I write about them every year at this time, but I have a feeling that new ways to prepare them are not unwelcome.

Tomato Quiche

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

3 heirloom tomatoes, cut into 1/4” slices

One 9” pie crust

4 large eggs

1 cup milk or half and half

1/2 cup finely chopped red onion

Salt and freshly ground pepper to taste

5 ounces shredded Emmentaler cheese

3/4 cup diced and sautéed prosciutto

1/2 cup sliced scallions

DIRECTIONS:

Place rack in lower third of oven and preheat oven to 350 F. Arrange tomatoes in a single layer on a parchment lined baking sheet and bake until brown at edges, about 30 minutes. Set aside; leave oven on. On a lightly floured work surface roll out pie crust and place in an 8-9” deep-dish pie or quiche pan; press dough to cover bottom and sides of pan and crimp as needed. Place in freezer until crust is cold and filling is ready.

For filling, in a large bowl whisk together eggs, milk, red onion, salt and pepper, half the cheese and half a cup of the prosciutto; pour into cold crust and bake until partially set, about 25 minutes. Carefully remove from oven and top evenly with tomato slices, remaining cheese and prosciutto. Bake until top and crust are golden and filling is set, about 20 minutes or when a knife inserted in center comes out clean. Place on wire rack and let cool 5 to 10 minutes. Sprinkle with scallions and serve warm with a green salad.

Linguine with Scallops in a Creamy Cherry Tomato Sauce

YIELD: Makes 2 to 3 servings

INGREDIENTS: 

8 ounces linguine, cooked according to package directions

2 tablespoons unsalted butter

1 quart cherry tomatoes, halved

3/4 cup minced shallots

3 garlic cloves, minced

1 pound sea scallops, halved, rinsed and patted dry

Sea salt and freshly ground pepper to taste

3/4 cup heavy cream

1 tablespoon chopped fresh tarragon leaves

DIRECTIONS:

In a large skillet over medium-high heat, melt butter; add cherry tomatoes and stirring constantly, cook until they start to release their juices and burst, about 3 to 4 minutes.  Add minced shallot and garlic and stirring constantly, cook until fragrant, about one and a half minutes; add scallops, stir and cook until they are just opaque, 2 to 3 minutes. Sprinkle mixture with salt and pepper and add cream, stirring frequently, until it thickens a little, about one to two minutes. Stir in tarragon and cooked pasta and serve immediately with green beans vinaigrette.

Heirloom Tomato, Corn and Herb Salad

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

6-8 ripe heirloom tomatoes, assorted varieties

2 ears corn, kernels removed and chopped

4-6 scallions, sliced thin

3/4 cup fruity extra-virgin olive oil

3 tablespoons aged balsamic vinegar

1 tablespoon lemon juice

1 teaspoon brown sugar

1 teaspoon prepared mustard

Salt and freshly ground pepper to taste

1/2 cup flat leaf parsley leaves, chopped

1/3 cup basil leaves, chopped

1/4 cup garlic chives, snipped

DIRECTIONS:

Cut the tomatoes into thin wedges, place in large bowl and add corn and scallions. In a small bowl whisk together the olive oil, balsamic vinegar, lemon juice, brown sugar, mustard, and salt and pepper; add to tomatoes and scallions, then add herbs; toss to coat evenly. Serve at room temperature with rustic bread.