Centereach forward Meghan Ippoliti boxes out in a home game against Smithtown East. Photo by Bill Landon
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Centereach forward Meghan Ippoliti boxes out in a home game against Smithtown East. Photo by Bill Landon
Centereach co-captain Hayley Torres drives the lane for the Cougars in a home game against Smithtown East. Photo by Bill Landon
Smithtown East junior Meredith Brennan fights for the rebound in a road game against Centereach. Photo by Bill Landon
Centereach sophomore Madelyn Madrigal banks two for the Cougars in a home game against Smithtown East. Photo by Bill Landon
Smithtown East junior Meredith Brennan drives the lane in a road game against Centereach. Photo by Bill Landon
Centereach co-captain Hayley Torres lays up for two for the Cougars in a home game against Smithtown East. Photo by Bill Landon
Smithtown East senior forward Bella DiGregorio shoots in a road game against Centereach. Photo by Bill Landon
Smithtown East freshman Juliana Gandarillas guards the inbound in a road game against Centereach. Photo by Bill Landon
Smithtown East senior Jules Nestor drives the lane in a road game against Centereach. Photo by Bill Landon
Centereach sophomore Hayley Torres guards the inbound in a home game against Smithtown East. Photo by Bill Landon
Centereach sophomore Hayley Torres comes “down” with the rebound for the Cougars in a home game against Smithtown East. Photo by Bill Landon
Smithtown East junior Angie Camarda banks two for the Bulls in a road game against Centereach. Photo by Bill Landon
Smithtown East junior Angie Camarda lets a three-pointer fly for the Bulls in a road game against Centereach. Photo by Bill Landon
Hayley Torres battles Angie Camarda for possession in a league III matchup. Photo by Bill Landon
Smithtown East junior Meredith Brennan hits from long distance in a road game against Centereach. Photo by Bill Landon
Smithtown East junior Meredith Brennan drains one of her four triples in a road game against Centereach. Photo by Bill Landon
Smithtown East freshman Juliana Gandarillas battles her way to the rim in a road game against Centereach. Photo by Bill Landon
Timeout Smithtown East. Photo by Bill Landon
Two seconds left on the clock. Photo by Bill Landon
Cougars WIN! Photo by Bill Landon
Cougars WIN! Photo by Bill Landon
By Bill Landon
With 2 seconds left on the clock Centereach sophomore Hayley Torres went to the free throw line with the score tied 64-64. Torres composed herself and sank her second shot to put the Cougars ahead by one. With 0:02 left in regulation, Smithtown East Inbounded the ball and threw the Hail Mary shot from midcourt to no avail as Centereach erupted in celebration at their own home court, winning the game 65-64 in the League III matchup Jan 12.
Smithtown East freshman Juliana Gandarillas stood atop the scoreboard for the Bulls with 18 points. Meredith Brennan sank four 3-pointers and a pair of field goals for 16 points, while Jules Nestor and Isabella Moragiemos banked nine points apiece.
Madelyn Madrigal led the way for Centereach with 18 points, Meaghan Greico banked 16 and Torres finished with 13.
The win lifts the Cougars to 5-6 on the season while the loss takes the Bulls to 6-6.
Suffolk County Police arrested a woman for driving while intoxicated and leaving the scene of a motor vehicle crash on Jan. 18 after she allegedly drove the wrong way and struck multiple vehicles in Shirley.
Dema Falah was driving a 2022 Jeep Grand Cherokee westbound on Havenwood Drive East and then turned right on the southbound side of William Floyd Parkway traveling the wrong way. The Jeep then struck a 2013 Toyota traveling southbound on the William Floyd Parkway that was attempting to make a left turn onto Havenwood Drive East heading eastbound.
Falah then traveled northbound on William Floyd Parkway and struck four vehicles also traveling northbound before crashing the Jeep into the median at 5:47 p.m. Falah fled the scene on foot southbound before being detained by police at 5:52 p.m.
No one required medical attention. The 2022 Jeep Grand Cherokee was impounded for a safety check.
Falah, 50, of Shirley, was charged with alleged Driving While Intoxicated and Leaving the Scene of a Motor Vehicle Accident with Property Damage. She is being held at the Fourth Precinct and is scheduled to be arraigned at First District Court in Central Islip on January 19.
On Monday night, our communities experienced their first snowfall in an astonishing 716 days as a winter storm swept through the region, leaving a picturesque blanket of snow in its wake. The last significant snowfall in the area occurred on a winter day in 2022, making this recent event a long-awaited and nostalgic experience for residents.
The snowstorm, which arrived overnight, surprised many with its intensity and the amount of snow it deposited. Weather reports indicate that Suffolk County received approximately 3 inches of snow, transforming the landscape into a winter wonderland. The delicate white flakes clung to trees and rooftops, creating scenes reminiscent of a holiday postcard.
Local authorities were well prepared for the snowstorm, deploying salt trucks and snowplows to keep roads clear and safe for travel. Despite the challenges posed by the sudden onset of winter weather, no major disruptions were reported, and residents were able to navigate the snow-covered streets with caution. The most prominent concern locals are faced with lays within the morning commute as freezing temperatures and wet roads are prime ingredients for a dangerous trek.
Meteorologists suggest that the unusual gap between snowfalls in Suffolk County could be attributed to a combination of climatic factors. The return of the snow, albeit a moderate amount, serves as a reminder of the region’s seasonal diversity and the unpredictable nature of weather patterns.
As the sun rises over Suffolk County, the pristine snowscape offers a serene and scenic view, marking the end of a lengthy snow drought for the community.
Willie White (left). Photos courtesy Patrick Duryea
Prepared by Patrick Duryea
Ward Melville and the Three Village community lost a legend on Jan. 7. The beloved Willie White, known affectionately as “Mr. Patriot,” passed away after a battle with cancer at age 80. Nicknames of that stature aren’t given out to many in the world of athletics. Only the athletes and workers in the uppermost echelon of dedication and passion earn those titles.
Born Aug. 13, 1943, Willie encapsulated the spirit of Ward Melville and was the heart of Ward Melville athletics, working for over 40 years as a custodian at Ward Melville. He continued to be a staple in the community in his retired life. That’s what earned him his name — Willie White was Mr. Patriot.
Willie White (left). Photos courtesy Patrick Duryea
You’d be hard pressed to find any single person in the Three Village community who knew him who wasn’t overjoyed to speak about him. The faces of everyone I spoke with lit up with joy as they reminisced about Willie. Current gym teacher at Ward Melville, Bill Valenzano, said, “He was Mr. Patriot, he was the best person I ever met here.” That’s the highest praise coming from a respected longtime gym teacher. Fellow gym teacher and Ward Melville alumnus, Ronald Muscarella, said, “He took pride in what he did, in the school, in the church and in the community — he was a special man.”
Willie was immensely important to Ward Melville, consistently a supervisor at sporting events and a fair contributor to every program. Head baseball coach, Lou Petrucci, said Willie “dedicated his life to Ward Melville.” For that, Ward Melville couldn’t have been luckier. There wasn’t a man that anyone would rather have been the heart of Ward Melville and there wasn’t anyone more deserving of his Mr. Patriot title. In return for his hard work, Willie is the namesake for the first multipurpose turf field in Ward Melville’s athletic backyard where our league champion soccer teams play. Willie and John Foley are the only ones to have athletic arena’s dedicated to them at Ward Melville. Three Village school district athletic director, Kevin Finnerty, highlighted Willie’s aura of joy but also said, “He’s a legend here, he was a fixture,” adding “a person like Willie is what makes our athletic program great.”
Willie wasn’t from the Three Village area. He was from South Carolina, but throughout his life he became Three Village. He eased his way into the hearts of everyone he met and became what those in Three Village aspire to be and we take pride in following his example. Willie took pride in everything he did — in his role as a caretaker to the elderly, to his involvement with the Bethel AME Church in Setauket. Like clockwork everyone I spoke with remarked Willie will be missed and he will continue to be loved dearly. His good friend, Carlton “Hub” Edwards, said, “There wasn’t a favor Willie wouldn’t do for you.” Willie was a leader and a legend, and it is important that his memory be honored in that fashion — with a smile, a helping hand and a favor to anyone who may ask.
Church services will be held Friday, Jan. 19, at the Bethel AME Church at 10 a.m. In lieu of flowers, donations to the Bethel AME Church in Willie’s memory would be welcome: 33 Christian Ave., Setauket, NY 11733.
Ward Melville’s Liam Cronin (top) battles Justin Yanez @ 190lbs. Photo by Bill Landon
Ward Melville’s Jaden Baron (L) takes on Ariel Ponce of Brentwood. Photo by Bill Landon
Ward Melville’s Zachary Rothenberg takes on Corey McKracken of Brentwood @116lbs. Photo by Bill Landon
Ward Melville’s Dean Sitler battles Deny Robles of Brentwood @ 124lbs. Photo by Bill Landon
By Bill Landon
Wrestling took center stage at Comsewogue High School in the Warrior Duals tournament in a multischool invitational that featured three mats of action-packed wrestling Saturday, Jan. 13.
Ward Melville’s Jaden Baron pinned his Brentwood challenger at 108lbs in the opening round, and teammate Zachary Rothenberg pinned his opponent in just 51 seconds at 116lbs. Ward Melville’s Kyle Yannucciello defeated Kevin Rivas at 101lbs, and A.J. Lollo in the top weight class (285lbs) pinned his opponent.
The Patriots are back on the mats Jan. 17 with a road trip to Bay Shore with the first bout slated for 6:30 p.m.
Members of Bethel AME Church were welcomed at a special service honoring the life and legacy of Rev. Dr. Martin Luther King, Jr. Pictured front row, third from left is Rev. Lisa Williams; back row, third from right is Rabbi Joshua Gray. Photo by Lloyd Newman
By Donna Newman
A Friday night service at Temple Isaiah in Stony Brook honored the life and legacy of Dr. Martin Luther King, Jr. in advance of the official Monday holiday. The congregants of the Bethel AME Church of Setauket, led by Reverend Lisa Williams were invited to join the celebration.
The Church members got to experience a complete Reform Jewish Friday night service in which Rev. Williams participated with two readings from the prayerbook “Mishkan Tefilah” and delivered a powerful sermon that combined the philosophy of MLK and references to the week’s portion of the Torah that Rabbi Gray read, “Parsha Va’Era.” (Exodus 6:3) Va’Era translates in English to “and I appeared”, the first word God speaks in the parsha.
The service ended with a powerful rendition of the anthem “Rise Up” by Andra Day sung by Rabbi Gray and cantorial soloist Meghan Gray, accompanied on the piano by Dan Fogel. A fitting and emotive send-off to the “Oneg,” where there are refreshments, and time to meet and mingle.
The post-service refreshments and other aspects of the event were coordinated by Social Action Chair Iris Schiff and her committee.
“The service was so beautiful and poignant,” Schiff said. “It was one of those times you could feel that all who were present had full hearts and were surely enriched by the experience.”
After the service, Temple Board Member Andrea Barbakoff sat in conversation with some of the Bethel guests.
“The members of Bethel AME Church were all very friendly,” Barbakoff said, “and they were eager to learn more about us, about Judaism, and about our traditions.”
One guest was especially interested in Temple Isaiah’s Torahs, according to Barbakoff. It was mentioned that one is a Torah on loan that had been rescued during the Holocaust. Long-time temple member and local historian Mort Rosen was able to relate the scroll’s history and how it came to be at Temple Isaiah.
“Several guests, after asking if they could possibly schedule a time to come back and get a close up look,” said Barbakoff, “were grateful when Rabbi Gray graciously offered to take them back into the sanctuary, where he opened the scroll for them to view. It was definitely a moving experience for us all.”
Rabbi Joshua Gray has made interfaith connections an important part of his rabbinate. The Thanksgiving Interfaith Service was held at Temple Isaiah in November.
“Jewish efforts toward ‘tikkun olam’ (repairing the world) must start with coming together and confirming that we share common values and goals,” said Rabbi Gray, “and that we must work together to create the world we wish to inhabit.” In the immortal words of the Reverend Dr. Martin Luther King, Jr.: “We must come to see that the end we seek is a society at peace with itself, a society that can live with its conscience.”
Totally Excellent Chili served with Honey-Pumpkin Cornbread
By Heidi Sutton
On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. In spite of its name, chili can warm anyone up quickly.
This recipe for Totally Excellent Chili is spicy, but not too hot, and thin enough to be eaten with a spoon, but not to be mistaken for soup. The dish pairs well with Honey-Pumpkin Cornbread, a simple and somewhat sweet spin on a classic, comforting side to provide a feel-good boost on chilly evenings.
Totally Excellent Chili
Recipe courtesy of Evelyn Raab
Totally Excellent Chili
YIELD: Serves 6
INGREDIENTS:
11⁄2 pounds lean ground beef
2 medium onions, chopped
2 cloves garlic, minced or pressed
1 28-ounce can diced tomatoes
1 tablespoon Mexican chili powder
2 teaspoons ground cumin
11⁄2 teaspoon salt
1⁄2 teaspoon curry powder
1⁄2 teaspoon cayenne pepper
2 19-ounce cans red kidney or pinto beans, drained and rinsed
DIRECTIONS:
In a large saucepan or Dutch oven, combine the ground beef with the onions and garlic, and cook, stirring to break up the clumps, until the meat is no longer pink and the onions are softened — about 10 minutes. Add the tomatoes, chili powder, cumin, salt, curry powder, and cayenne or jalapeño, cover, and simmer for about 30 minutes. Add the beans and cook for another 30 minutes, stirring often.
Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread. If the chili is too spicy for you, a spoonful of plain yogurt or sour cream will help cool things down.
Honey-Pumpkin Cornbread
Recipe courtesy of Family Features
Honey-Pumpkin Cornbread
YIELD: Serves 12
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/4cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin puree
2 large eggs, at room temperature
5 tablespoons unsalted butter, melted
4 tablespoons honey
1/3 cup buttermilk
1 tablespoon grated orange zest
DIRECTIONS:
Heat oven to 400° F. Lightly butter a 9-inch square baking pan. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
Earl L. Vandermeulen High School. File photo by Elana Glowatz
The Port Jefferson School District Board of Education held its first meeting of 2024 on the evening of Tuesday, Jan. 9. Though the meeting was relatively brief, the evening highlighted positive student engagement as well as things to look forward to in the coming new year.
The spotlight illuminated the commendable work of the student government at Edna Louise Spear Elementary, focusing on the active involvement of students in grades three to five. The election process, involving students delivering persuasive speeches to their peers, results in the selection of two representatives from each class.
Crafted by the students themselves, the student government’s mission statement defines their purpose — to contribute positively to the school, town and global communities, emphasizing the significance of kindness and support. The integral role played by advisers Michele Smith and Dana St. Pierre in guiding and shaping the student government’s initiatives was highlighted during the meeting, underscoring the collaborative effort that drives the success of these endeavors.
The student government’s diverse activities include fundraisers and events meant to foster unity within the school. Notable among these are the highly anticipated movie nights, a recurring event attended by students in grades three through five. The representatives take charge of the event, managing everything from snack distribution to movie selection, creating an enjoyable experience for students and parents alike.
Fundraising initiatives were given special attention during the meeting, showcasing themed dress days and contributions to various charitable organizations. Local charities such as Island Harvest and the Infant Jesus food pantry were beneficiaries of the student government’s active support. Moreover, their commitment to positive change extended globally, with initiatives supporting UNICEF and earthquake victims in Turkey and Syria.
Furthermore, the meeting shed light on the student government’s pivotal role in organizing schoolwide events that promote unity and school spirit. Flag Day, planned and executed by student government representatives, features performances by the school orchestra, band and chorus. Another noteworthy project is the Kindness Rocks initiative, where students aim to deliver kindness rocks throughout the community, spreading positive messages and goodwill.
The meeting also covered details about the upcoming New York State science exam, which will be administered to students in grades five and eight. Notably, this year’s exams will be computer-based, representing a shift in the assessment format. Additionally, the discussion touched upon the NYS Blue Ribbon Commission’s recommendations from 2019. The commission proposed 12 recommendations, categorized into areas such as the number of diplomas, credit and program requirements, assessment alternatives and modifications to graduation requirements for non compulsory students. The proposed changes aim to enhance education and better align with evolving academic needs.
From the floor, resident Gail Sternberg expressed concerns on the implications of the projected high school falling enrollment numbers, but no response was forthcoming from the board.
The highly anticipated bleacher project at Earl L. Vandermeulen High School began construction Dec. 20. Starting with upgrades to the press box, the work will include demolition and reframing of the front door, adding a viewing window in the front, reconstruction of the ladder for access from the back, as well as much more. The board also assessed that tree removal for the middle school retaining wall project is set to commence in the spring, and neighbors in the area will be notified when a definitive timeline for the project is determined.
Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C.
The word feta comes from the practice of cutting the cheese into large blocks or slices (fetes) and preserving it in brine in large barrels. Before the seventeenth century, feta was just called “cheese.” The cheese’s uniqueness is attributed to the essential process of brining. Feta is known as a “pickled curd cheese” with a fresh, salty, tangy, nutty, and peppery taste due to brine soaking.
It is made with sheep’s milk, although some goat’s milk can be added. Sheep’s milk imparts a buttery richness, and goat’s milk adds acidity. The cheese has a snow white exterior and interior with small or no holes. It is brick-shaped, moist, and semisoft to firm; yet has a crumbly texture.
Feta received its PDO in 2002 and can be made in one of seven regions: specific prefectures on the mainland and on the islands of the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. Similar cheeses are produced in some eastern Mediterranean countries, others around the Black Sea, and the United States, with different production and aging requirements.
Interestingly, only about two percent of all feta consumed in the United States is actually made in Greece. The average Greek person consumes about 50 pounds of cheese each year, and 70 percent of the cheese eaten is feta.
Pixabay photo
Most consumers are familiar with Feta as the dry, salty, crumbly cheese, often added to a Greek salad. The majority of this cheese is U.S. made from cow’s milk and is often dyed to create the natural white color of the sheep and goat’s milk cheese.
There are many ways to enjoy Feta cheese including with cubes of watermelon, fresh mint leaves, and a balsamic glaze; a topping on pizza, focaccia, or bruschetta; with grilled baby artichokes, tomatoes, and red and green olives; and the best way— as a slab, marinated with extra-virgin olive oil, bits of black Greek olives, oregano, pepper, and salt served with pieces of crusty bread.
The Guinness World Record for the largest salad was a Greek salad made in 2016 in Moscow, Russia that weighed almost 45,000 pounds, which included two and a half tons of feta in addition to tomatoes, cucumbers, onions, olives, olive oil, oregano, and salt.
Feta has similarities to other cheeses such as Beyaz Peynir (Turkey), Brînza (Romania), Cotija (Mexico), Domiati (Egypt), Rodopa (Bulgaria), Salamura (Turkey), Sirene (Bulgaria), and Telemea (Romania).
Feta pairs well with many wines, including (whites) Assyrtiko, Chablis, Moschofilero, Pinot Gris, Riesling, and Sauvignon Blanc. (Reds) Bardolino, Gamay, Pinot Noir, Sangiovese, Valpolicella, and Zinfandel. Other beverages are Pilsner beer, champagne and sparkling wines (dry), rosé (dry), and ouzo.
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].
Disposable plastic utensils can take hundreds of years to decompose.
A Column Promoting a More Earth-Friendly Lifestyle
By John L. Turner
John Turner
Earlier this year New York City passed an ordinance aimed at banning utensils in take-out orders from restaurants unless specifically requested by the customer. This common sense waste reduction measure, called “Skipping the Stuff,” will keep millions of plastic utensils out of the waste stream where they’re either burned or buried. Similar legislation is likely both in Suffolk County and New York State.
There’s no reason, however, to wait until additional laws are passed to reduce your use and disposal of unneeded plastic utensils by simply remembering when you next order take-out food to tell the restaurant to “skip the stuff.”After all, the extra plastic spoons, knives, and forks, probably individually wrapped in plastic film, aren’t needed in most situations, are not recycable and take hundred of years to break down. A benefit to the law, in addition to it being better for the environment, is it saves local businesses money; not a bad thing!
The “Skip the Stuff” effort and city law is an excellent illustration of waste reduction, the highest priority in waste management — reducing the amount of garbage produced in the first place. Its value is captured in the phrase: “There’s no environmental impact from garbage that’s not created.” So, since those plastic utensils are unneeded by you and yet another burden on the environment, let’s make an effort to “Skip the Stuff”!
A resident of Setauket, author 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.
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