Yearly Archives: 2023

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A cloud of mystery hangs over Stony Brook University and Suffolk County municipalities as Gov. Kathy Hochul (D) contemplates whether to house asylum seekers at state university campuses.

Spectrum News NY1 reported last week the governor was exploring housing asylum seekers entering the state across three SUNY campuses, including SBU. The governor’s office has yet to clarify its plans as of press time.

New York State Assemblywoman Jodi Giglio (R-Riverhead) said she has been in contact with the governor’s office. According to Giglio’s contact there, Marissa Espinoza, the proposal to house asylum seekers at SBU “is not happening.”

New York State Assemblywoman Jodi Giglio, left, and Town of Brookhaven Supervisor Ed Romaine. File photos by Raymond Janis

“I’m hoping that that’s not the plan because we really need those dorms for students,” Giglio said. “The taxpayers just can’t afford to take care of more people. We can barely afford to take care of our veterans and homeless.”

In the face of uncertainty and preparing for the prospect of new migrants, Town of Brookhaven Supervisor Ed Romaine (R) also expressed apprehensions about the proposed plans.

Though acknowledging the town does not have jurisdiction over state property, the Brookhaven supervisor referred to potential movements of asylum seekers into SBU as “probably a mistake.”

“I’m concerned about the impact on the school district,” Romaine told TBR News Media in an exclusive interview. “Twenty to 30 years ago, you had single men coming up here and sending money back home. Now, they’re coming up as a family.”

He added, “I’m concerned about the impact that would have on the Three Village school district which, to my understanding, is laying off teachers this school year.”

Ivan Larios, manager of organizing and strategy for the Long Island branch of the New York Immigration Coalition, has been among a vocal group of immigration proponents advocating that Suffolk County welcomes asylum seekers. [See story, “Republican lawmakers, immigration advocates clash over asylum seekers,” May 25, TBR News Media.]

In a phone interview, he outlined the reasons for considering asylum requests, appealing to policymakers on humanitarian grounds.

“People are coming here because they’re running away from persecution, political unrest and violence,” he said. “Immigrants are already a part of our community, and they make Long Island richer and better.”

Giglio contended that Suffolk County is ill-prepared for the challenges of providing services to asylum seekers.

“We have people that are living in the woods in encampments across the street from our parks,” the assemblywoman said. “Our hospitals are not ready for it, the need for services that we can’t provide. We can barely take care of the homeless people we have now.”

Romaine, who is running for Suffolk County executive in November’s election, when asked whether the county is prepared for an influx of new migrants, said “no.”

“I sympathize with asylum seekers,” Romaine said, “But I am concerned about migrants coming to this country without adequate preparation, and I don’t believe we have adequate preparation.”

“We believe elected officials should be working in finding solutions instead of saying, ‘No, we can’t take more people.’”

— Ivan Larios

Larios suggested arguments advanced against asylum seekers can be deceptive. He maintained that asylum seekers are not diverting public resources and attention from already-vulnerable communities across the state. 

“There are rumors that asylum seekers have displaced veterans or homeless people in other localities around the state, but these are lies,” the immigration advocate said. “These are lies that have been perpetrated to create division.”

But, he added, “There are issues taking place with, for example, housing, but … we believe elected officials should be working in finding solutions instead of saying, ‘No, we can’t take more people.’”

Meanwhile, County Executive Steve Bellone (D) issued an emergency order, May 26, regarding the continuing asylum-seeker crisis. In a press release he said, “Today, I issued an emergency order as New York City continues to grapple with a shortage of available housing options for families and individuals fleeing desperate circumstances and legally seeking asylum. We remain supportive of Governor Hochul’s coordinated and humane approach to addressing this crisis and this emergency order serves to protect the local communities from bearing any costs associated with the potential arrival of asylum seekers.”

The emergency order repeats the county’s calls “for a coordinated approach in which New York State will serve as the lead agency, working to identify potential federal and state sites to temporarily house asylum seekers,” the release added.

The Port Jefferson Rotary Club and “Call Brian” Senior Services will sponsor a Friends of the Pantry Food and Personal Care Items Drive at the Open Cupboard Pantry at Infant Jesus Church, 110 Hawkins St., Port Jefferson on Sunday, June 4 from 9 a.m. to noon.

Currently the pantry is in extreme need of juice, pancake mix (complete), pancake syrup, mac & cheese, pasta, pasta sauce, condiments, Maseca flour, cooking oil, cereal, oatmeal, canned fruit, canned mixed vegetables, coffee, tea and healthy snacks.

They are also in need of personal care items such as shampoo, conditioner, feminine products, deodorant, toothbrushes, toothpaste, razors, toilet paper, baby wipes, Enfamil formula ad baby lotion. Grocery store gift cards and cash also accepted. For more information, call 631-938-6464.

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Caroline Episcopal Church, 1 Dyke Road, Setauket hosts a free ongoing support group for caregivers, Caring for the Caregivers, every 2nd and 4th week of the month via Zoom from 9:30 to 11 a.m. Facilitated by a licensed social worker, the group is non-disease specific, non-sectarian (non-religious), confidential, open-to-all, and ongoing. A person is welcome to participate once or regularly. For more information, please call 631-428-0902.

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The secluded, flat shy 2-acre parcel offers an expansive pool, loaded pool house, multiple entertainment areas and a lush sprawling yard. The Primary Suite offers over 1000 sqft of luxury. Each of the other 4 suites is complete with a private radiant heated bath and walk-in closets.

$3,700,000 | ML#3462770

For more information click here

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Eat-In Chef’s Kitchen, Granite Countertops, A Center Island, Stainless Steel Refrigerator And Quality Cabinetry. Formal Dining Room, Formal Living Room, Large Den With Wood Burning Fireplace. Primary Suite With A Primary Bathroom, 3 Additional Bedrooms And 3 Full Bathrooms. Full Finished Basement With Wet-Bar, Half Bathroom And An Outside Entrance.

$995,000

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Den/Family Room, Eat In Kitchen, Formal Dining Room, Large Bedroom Perfect as an in-law Suite or Master bedroom which has its own separate entrance, New Large Full Bath, 1/2 Bath w/Laundry Room, Hardwood Floors, Second Floor Master Bedroom w/Full Bath, 2 Bedrooms, Full bath, Sliding Doors out to Deck, Fenced Yard, 1 Car Garage, Full Basement, 2 Attics,

$569,000 | ML#3478631

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Yellowfin Tuna and Artichoke Pasta 

By Heidi Sutton

The sun is shining and the weather is finally warm — a perfect week to kick off al fresco dining season. 

Inspired by the Mediterranean tradition of “eating in the open air,” al fresco meals typically take advantage of in-season produce. They offer easy preparation, so you can focus on entertaining, and they are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an appetizer, side dish, or on its own as a light main course. 

Yellowfin Tuna and Artichoke Pasta 

Recipe courtesy of Rachael Ray

YIELD: Serves 4

INGREDIENTS:

Artichokes: 

Cold water

12 small, fresh artichokes or 2 cans artichoke hearts in water

2 lemons

3 tablespoons extra-virgin olive oil

salt, to taste 

pepper or red pepper, to taste

Pasta: 

Water

2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil

2 tablespoons extra-virgin olive oil

4 tablespoons butter, cut into tabs

4 cloves garlic, chopped

1 teaspoon crushed red pepper (optional)

salt, to taste

1/2 cup white wine, chicken stock or vegetable stock

1 pound spaghetti or linguine

1 lemon, juice only

1 cup grated Pecorino Romano cheese

1/4 cup chopped fresh Italian parsley, divided 

1 small handful fresh mint, chopped, divided 

1/4 cup toasted pistachios or pine nuts, chopped 

DIRECTIONS:

To make artichokes: Preheat oven to 425 F. Fill bowl with cold water and juice of one lemon. If using fresh artichokes, trim tops of artichokes and tougher outer leaves. Using vegetable peeler or small paring knife, trim stems. Once prepped, cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise. 

Place artichokes in lemon water. Let soak 2-3 minutes, drain and pat dry with kitchen towel. In casserole or baking dish, arrange artichokes and add juice of remaining lemon, quarter lemon and add lemon wedges to dish. Add olive oil and salt and pepper, to taste. Roast 25-30 minutes, or until tender. 

To make pasta: Bring large pot of water to boil. While water is coming to boil, place large skillet over medium heat and add olive oil and butter. Add garlic; red pepper, if desired; and salt, to taste, and swirl 1 minute. Add white wine or stock and let reduce by half. When water comes to boil, salt water, add pasta and cook 1 minute less than directions. Reserve 1/2 cup pasta water before draining. 

Add artichokes to large skillet with tuna with its oil and gently break up with back of wooden spoon or paddle. Add lemon juice and reserved pasta water to skillet along with drained pasta, cheese and half the parsley, mint and pistachios. Toss to combine, top with remaining parsley, mint and pistachios and serve.

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Updated kitchen with beautiful quartz countertops and stainless-steel appliances. Spacious living areas, including a large family room with a wood-burning fireplace and sliders leading to a new screened-in porch and patio. The living room has access to a deck made from composite wood. The primary bedroom features an ensuite bathroom. The second-floor features three additional large bedrooms. Two-car attached garage with a Tesla charger.

$835,000 | ML#3477744

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Having lost to the Mustangs 11-7 earlier in the season, the Shoreham-Wading River Wildcats had a score to settle when they went head-to-head with Mount Sinai in the Suffolk Class C championship at Stony Brook University Tuesday afternoon, May 30. Mount Sinai, the no. 1 seed at 17-0, hadn’t tasted defeat all season. The Wildcats would change that when they jumped out to a 9-2 lead in the closing minutes of the third quarter.

Mount Sinai chipped away at the deficit, drawing within two goals in the final four minutes of play. But the Wildcat defense was able to corral the Mustangs, holding on for the 10-7 victory. With it, they punched their ticket to the Long Island Championship.

Nick Carretta topped the scoring chart for the Mustangs with three goals. Cole Marsala followed with two, and teammates Jake Spallina and Christian Colantonio scored. Mount Sinai goalie Brayden Wilcken had 10 stops in net.

Liam Kershis had the hot stick for the Wildcats with five goals. Seniors Steven Cain and Alec Gregorek scored twice, and Alex Kershis stretched the net. Goalkeeper Jaden Galfano, a junior, had 15 saves between the pipes.

The Wildcats retake the field at Stony Brook Saturday morning, June 3, to face Manhasset for the Long Island Championship title. Gametime is scheduled for 10 a.m.

Tickets can be purchased here.

— Photos by Bill Landon

It was a bright and breezy Monday as hundreds lined Route 25A in Setauket to cheer on the annual Memorial Day parade participants.

The event kicked off after a wreath-laying ceremony on the Village Green across from Emma S. Clark Memorial Library.

Veterans, scouts, elected officials, the Ward Melville marching band and more made their way down the parade route, ending with a closing ceremony at Veterans Memorial Park on Shore Road and 25A.

Earlier in the day, another ceremony was held at Stony Brook Harbor Memorial near the fire department.