Steven Fontana, left, is this year’s recipient of the R. Sherman Mills Young Historian Award. Photo by Anthony White
Tickets are still available for the Three Village Historical Society’s 42nd annual Awards Dinner to be held at the Three Village Inn, 150 Main St., Stony Brook on Wednesday, March 27 from 6 to 9 p.m. The event will honor local businesses, local residents, homeowners, society members and youth who have made significant contributions in helping to preserve the shared heritage within the Three Village area. Cash bar, raffles. $65 per person, $60 members includes a three-course dinner. To order, visit www.tvhs.org or call 631-751-3730.
‘Florence Sun and Shadows,’ oil on linen, by Tim McGuire will be on view at The Atelier at Flowerfield through May 2. Image courtesy of The Atelier
The Atelier at Flowerfield, 2 Flowerfield, Suite 15 in St. James recently unveiled its latest exhibit titled The Atelier Invitational: A Juried Show of Guest Artists at Atelier Hall. The show will be on view through May 2.
Enjoy the eclectic spirit of Long Island artists converging in one 2,000- square-foot gallery, bringing the rhythm of the shoreline, the character of loved ones, and the expression of a wide variety of genres to this show.
Featured artists include Rose Ann Albanese, Ross Barbera, Diane Bares, Nancy Bass, Mary Benedetto, Eleanor Berger, Robert Berson, Pam Best, Marlene Bezich, Al Candia, Kenneth Cerreta, Christine D’Addario, Kittie Davenport, Anthony Davis, Donna Deedy, Julie Doczi, Karen Farrell, Steve Forster, Neda Javanshir, Julia Jenkins, Larry Johnston, Edward Joseph, Patricia Lind-Gonzalez, Smadar Maduel, John Mansueto, Jane McGraw-Teubner, Timothy McGuire, Eleanor Meier, Fred Mendelsohn, Karen Meneghin, Matthew B. Moore, Rick Mundy, David Peikon, Lissette Resnick, Dave Rogers, Irene Ruddock, Oscar Santiago, Lisa Springer, Judy Stone, Angela Stratton, Susan Tango, Victor Vaccaro, Marjorie VandeStouwe and Laura Westlake.
The gallery is open Monday through Saturday from 9 a.m. to 5 p.m. Admission is free. For further information, please call 631-250-9009.
Join the Smithtown Historical Society at the Frank Brush Barn, 211 East Main St., Smithtown for an evening of Supermarket BINGO on Friday, March 22 at 7 p.m. This is not your grandmother’s BINGO! Come for the fun and leave with a bag or two of groceries. Entry fee of $15, $10 members, $5 kids 12 and under and includes two sets of game cards, daubers, snacks and refreshments. Additional cards are available at $1 each. Reservations are suggested. Call 631-265-6768.
The Middle Country Public Library, 101 Eastwood Blvd., Centereach will host a Job Fair by the Suffolk County One-Stop Employment Center on Wednesday, March 20 from 1 to 4 p.m.
Representatives from over 35 companies including Amneal Pharmaceuticals, Association for Mental Health & Wellness, DiCarlo Food Service, East/West Industries, Express Employment Pros, HW Staffing, Jefferson’s Ferry, LIRR, LI State Veterans Home, Manpower, Marcum Search, Precious Lambs Childcare, Presidio, Rise Life Services, South Shore Home Health, Splish Splash, Stop & Shop, Suffolk County Civil Service, SYSCO, Titan Global, Triangle Building Products, Walmart, Well Life Network and Windowrama are scheduled to attend.
All are welcome and no registration is required. Bring copies of your resume and dress to impress! For more information, call 631-585-9393.
Congratulations to Priscilla Kirch of Hauppauge, the winner of the Ward Melville Heritage Organization’s first Irish Soda Bread competition. Held during the St. Patrick’s Day celebration at the WMHO’s Educational & Cultural Center in Stony Brook on March 3, the contest drew eight delicious entries. Above right, Kirch receives her prize, a $150 gift certificate to the shops and restaurants at the Stony Brook Village Center from Kristin Shea, the director of the Educational & Cultural Center.
It’s a low-tech setting with high stakes. Scientists present their findings, often without slides and pictures, to future colleagues and collaborators in a chalk talk, hoping faculty at other institutions see the potential benefit of offering them an employment opportunity.
For Tobias Janowitz, this discussion convinced him that Cold Spring Harbor Laboratory was worth uprooting his wife and three young children from across the Atlantic Ocean to join.
Chalk talks in most places encourage people to “defend their thinking. Here, it was completely different. They moved on from my chalk talk quickly,” said Janowitz in a recent interview.
Janowitz recalled how CSHL CEO Bruce Stillman asked him “what else will you do that’s important and high risk. He moved me on from that discussion within five minutes and essentially skipped a step I’d usually spend at another institution. It’s a very special place.”
Janowitz, who earned a medical degree and a doctorate from the University of Cambridge, came to the lab to work in a field where he’s distinguished himself with cancer research that points to the role of a glycoprotein called interleukin 6, or IL-6, in a specific step in the progression of the disease, and as a medical oncologist. He will work as a clinician scientist, dedicated to research and discovery and advancing clinical care, rather than delivering standard care.
As CSHL continues to develop its ongoing relationship with Northwell Health, Janowitz said he expects to be “one of the intellectual bridges between the two institutions.”
In his research, the scientist specializes in understanding the reciprocal interaction between a tumor and the body. Rather than focusing on one type of cancer, he explores the insidious steps that affect an organ or system and then wants to understand the progression of signals and interactions that lead to conditions like cachexia, in which a person with cancer loses weight and his or her appetite declines, depriving the body of necessary nutrition.
CSHL Cancer Center Director David Tuveson appreciates Janowitz’s approach to cancer.
“Few scientists are ready to embrace the macro scale of cancer, the multiple organ systems and body functions which are impaired,” Tuveson said. Janowitz is “trying to understand the essential details [of cachexia and other cancer conditions] so he can interrupt parts of it and give patients a better chance to go on clinical trials that would fight their cancer cells.”
A successful and driven scientist and medical doctor, Janowitz “is very talented and could be anywhere,” Tuveson said, and was pleased his new colleague decided to join CSHL.
Janowitz suggested that the combination of weight loss and loss of appetite in advancing cancer is “paradoxical. Why would you not be ravenously hungry if you’re losing weight? What is going on that drives this biologically seemingly paradoxical phenomenon? Is it reversible or modifiable?”
At this point, his research has shown that tumors can reprogram the host metabolism in a way that it “profoundly affects immunity and can affect therapy.” Reversing cachexia may require an anti-IL-6 treatment, with nutritional support.
As he looks for clinical cases that could reveal the role of this protein in cachexia, Janowitz has seen that patients with IL-6-producing tumors may have a worse outcome, a finding he is now seeking to validate.
At this point, treatment for other conditions with anti-IL-6 drugs has produced few side effects, although patients with advanced cancer haven’t received such treatment. Researchers know how to dose antibodies to IL-6 in the human body and treatment intervals would last for a few weeks.
Scientists have long thought of cancer as being like a wound that doesn’t heal. IL-6 is important in infections and inflammation.
Ultimately, Janowitz hopes to extend his research findings to other diseases and conditions. To do that, he would need to take small steps with one disease before expanding an effective approach to other conditions. “Are disease processes enacting parts of the biological response that are interchangeable?” he asked. “I think that’s the case.”
Eventually, Janowitz hopes to engage in patient care, but he first needs to obtain a license to practice medicine in the United States. He hopes to take the steps to achieve certification in the next year.
He plans to gather samples from patients on Long Island to study cancer and its metabolic consequences, including cachexia.
Several years down the road, the scientist hopes the collaborations he has with neuroscientists can reveal basic properties of cancer.
Tuveson believes Janowitz has “the potential of having a big impact individually as well as on everyone around him,” at Cold Spring Harbor Laboratory. “We are lucky to recruit him and want him to succeed and solve vexing problems so patients get better.”
Janowitz lives in Cold Spring Harbor Laboratory housing with his wife Clary and their three children, Viola, 6, Arthur, 4, and Albert, 2.
Clary is a radiation oncologist who hopes to start working soon at Northwell Health.
The Janowitz family has found Long Island “very welcoming” and appreciates the area’s “openness and willingness to support people who have come here,” he said. The family enjoys exploring nature.
The couple met at a production of “A Midsummer Night’s Dream,” which was performed by a traveling cast of the Globe in Emmanuel College Gardens in Cambridge, England.
As with many others, Janowitz has had family members who are living with cancer, including both of his parents. His mother has had cancer for more than a decade and struggles with loss of appetite and weight. He has met many patients and their relatives over the years who struggle with these phenomena, which is part of the motivation for his dedication to this work.
Most cancer patients, Janowitz said, are “remarkable individuals. They adjust the way that they interact with the world and themselves when they get life changing diagnoses.” Patients have a “very reflected and engaged attitude” with the disease, which makes looking after them “incredibly rewarding.”
Charles Gallagher cuts the ribbon during the grand opening celebration with wife Judith and daughter Megan.
The produce section of the new Shoprite in Port Jefferson Station
An in-store registered dietitian will be available
Charles Gallagher presents a check to Long Island Cares
Veterans of Foreign Wars Post 6249 receives a check from Charles Gallagher
The exterior of the new store
ShopRite held a grand opening celebration for its newest store, a state-of-the-art, full-service supermarket in Port Jefferson Station, on Friday, March 8. Located at 5145 Nesconset Highway in Port Jefferson Station, the 68,000-square-foot supermarket will be operated by the Gallagher family.
During the ribbon cutting, the Gallagher family presented a check for $10,000 to Long Island Cares food bank, as well as $1,000 to the Veterans of Foreign Wars Post 6249, Rocky Point.
The existing retail space was completely renovated to make way for a new ShopRite with a convenient shopping format. The store was outfitted with the latest energy-saving and sustainable technologies, including LED lighting and environmentally friendly, energy-efficient refrigerant systems. The parking lot was refreshed with new landscaping and lighting. The store will employ approximately 250 people, many of them local residents.
An in-store, registered dietitian will provide free nutrition and wellness counseling to customers, associates and the community, and the new store will also offer a large selection of organic, local and gluten-free foods and fresh produce. Expanded gluten-free options are available in grocery, bakery and the frozen aisle, and the store also offers a refrigerated dairy-free section.
“We are very excited to bring ShopRite to Port Jefferson with the opening of this state-of-the-art shopping destination. This new supermarket is committed to providing low prices, outstanding service and health and wellness options to the local community,” said Charles Gallagher, president of Gallagher Family Markets.
Charles and his wife, Judith, who also own and operate the ShopRites in Selden and Lake Ronkonkoma, will be joined by other members of the family in running the new store, which is now open daily from 7 a.m. to 11 p.m. For more information, call 631-476-5717.
See more photos from the grand opening event at www.tbrnewsmedia.com/arts-lifestyles/.
This St. Patty’s Day week our shelter pet of the week is a sweet Irish girl named Fiona!Fiona is a 1½-year-old husky in search of her forever home. She is an energetic pup and is also extremely loving. Just look at those gorgeous brown eyes!
This princess would be the perfect addition to an active family and comes spayed, microchipped and up to date on all her vaccines.
Fiona says, “Kiss me, I’m Irish and I’ll be waiting for you at Kent Animal Shelter!”
Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open seven days a week from 10 a.m. to 4 p.m. For more information on Fiona and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731.
Update: Fiona has been adopted! Happy life sweet girl!
Chef Jason Keubler and Anthony Cafaro with contestants
Potato Latkes
The Flaming Hot Cheetos
Quinoa Burger
Junior Iron Chef 2019
Crunchy Avocado French Toast with Egge, Cheese Mango Salsa
Celebrity chefs Kayla Mitchell and William Connor helped judge the event last Saturday.
Junior Iron Chef 2019
Team Almost Top Chef
Team Akatsuki
Team Almost Master Chef with their Mise en Place award.
Henry of Mount Sinai, center, takes part in a trivia contest with WEHM’s Anthony Cafaro
By Heidi Sutton
Teamwork was the key ingredient at this year’s Junior Iron Chef competition. The annual event, now in its 7th year, was held on March 9 at Whole Foods in Lake Grove. Hosted by Cornell Cooperative Extension of Suffolk County, the one-day cooking challenge, described as “part ‘Chopped,’ part ‘Iron Chef,’ and part ‘Food Network Challenge,’” gave middle and high school students the opportunity to work in groups of three to five to complete a delicious dish of their choosing in under an hour. Fifteen teams from all over Long Island competed this year for the ultimate title of Junior Iron Chef.
“This is an amazing event,” said DJ Anthony Cafaro, from WEHM, who has served as the event’s emcee since its inception. “It’s cool to see some repeat competitors from year’s past and it’s awesome to see a lot of new competitors here,” he said.
The purpose of the event was to encourage budding chefs to learn new cooking skills and lead a healthier lifestyle while promoting the use of local food to support our local farmers and environment. Each team was required tocreate a new healthy vegetarian or vegan based recipe that used local ingredients and could be easily implemented into school cafeteria menus.
“This is the seventh year I’ve done this and by far this was the greatest year with the best flavors,” said Cafaro as he tasted all the dishes.
Celebrity chefs Kayla Mitchell and William Connor helped judge the event last Saturday.
Among the 11 judges who graded the dishes based on flavor, health value, creativity and presentation was 14-year-old William Connor from Northport, a past contestant on “Chopped Junior” on the Food Network,and 13-year-old Kayla Mitchell of Center Moriches who was a contestant on the third season of “MasterChef Junior” on Fox Broadcasting.
High school teams were given a secret ingredient at the last minute, a Sumo Citrus, to incorporate into their dish. Some chose to use the peel, others the juice. While the teams created their dishes, Cafaro kept the ever-growing crowd entertained with fun trivia and giveaways to places like the Long Island Aquarium and concerts.
While the judges deliberated, Executive Chef Jason Keubler and Anthony Cafaro visited each station, tasting each dish and giving feedback to the aspiring chefs. While Cafaro raved over everything that was put in front of him, Keubler gave positive feedback, from “These eggs are spot on,” “Flavors are very balanced,” “Great knife skills,” to pointing out the cleanliness of their workstation and asking them what their greatest obstacle was. “It’s all about teamwork and it shows in your work,” he complimented one team.
First place in the middle school division went to Team G.O.A.T. (Greatest Of All Time) from Seneca Middle School in Holbrook. Students Leah Ferraro, Sofia Iacono, Jacqueline Volo and Gianna Scolaro, guided by coach Robert Frontino, won the judges over with their creative Caribbean Breakfast Salad, which was comprised of cinnamon sugared French toast, grilled pineapple and arugula salad with goat cheese, topped with a raspberry vinaigrette dressing.
“That’s insanely good,” drooled Cafaro as he reached for a napkin. “The cinnamon and the goat cheese go so well together,” agreed Chef Jason. “The color is super vibrant, the spiciness goes with the sweetness with nice textures. Beautiful presentation,” he said adding that he was impressed by how nicely they worked together “just like in a professional kitchen.”
Second place was awarded to The 3 Breakfasteers from Suffolk County 4-H Trailblazers of Yaphank for their Vanilla Fruit Crepes filled with whipped cream and diced strawberries and garnished with blueberries. Corey Burke, Alexis Vladikin, Nora Nemickas and coach Nicole Vickovich made up the team.
The Junior Porters from Greenport Union Free School District grabbed third place for their Mediterranean Breakfast Crepe with an Herbed Whipped Cream. Coached by Katherine Ryan, Rocio Azama, DeShawn Solla, Aleyana Gungar, Ayania Smith and Brynn Dinizio were awarded for their healthy crepe stuffed with baby spinach, sundried tomatoes, black olives and low-fat feta cheese.
Team Almost Master Chef from Sachem North High School in Ronkonkoma captured first place in the high school division. Kaitlyn Seitz, Hailey McKishi, Kayla Salvate and Victoria Corcaran, under the guidance of coach Lindsey Shelhorse, impressed the judges with their Brunch For Lunch Chilaquiles dish featuring homemade tortilla shells topped with fried egg, cheese, onion and cilantro.
Second place was awarded to the Greenport High School’s Bacon Bits – Jhon Ramirez, Tommy Tsaveras, Colin Rossetti, Mateo Arias and Charles Staples – for their Gyro Style Veggie Burger on Whole Wheat Pita, which was served with sautéed onions and tzatziki sauce with a cucumber garnish. The team was coached by Marianne Ladalia.
The Salt Shakers from the Suffolk County 4-H Trailblazers garnered third place. Olivia Unger and Lexington Carrera, under the guidance of coach Adrienne Unger, were given high marks for their crispy Potato Latkes topped with a dollop of sour cream and garnished with chives and scallions.
The Mise en Place (everything in its place) awards were presented to Seneca Middle School’s Taco Bellas (Emma Bollinger, Amanda Madigan, Madeline Turano and Adrianna Sigler with coach Robert Frontino) and Almost Master Chef.
The Public Presentation awards, for the team with the best poster/informational display and judge presentation, were presented to G.O.A.T. and Bacon Bits.
“The kids today were just tremendous,” said Vito Minei, executive director of Cornell Cooperative Extension of Suffolk County. “This is truly a Long Island Junior Iron Chef competition with teams coming all the way from Floral Park, Franklin Square and Greenport,” he added. “I want to thank all the parents and families.You should be proud. These kids were fabulous. They all practiced teamwork and each child had an opportunity to shine.”
Brunch for Lunch Chilaquiles
by Team Almost Top Chef, first place winners in the high school division
Ingredients
Tortilla Shell
10.5 ounces of all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup vegetable oil
7-8 ounces of hot water (110-120F)
Sauce
Diced yellow onion
Diced and seeded jalapeño
3 tablespoons olive oil
2 cloves of garlic
1 tablespoon ground chili powder
1 teaspoon ground cumin
3 tablespoons flour
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
Can of tomato paste
2 cups vegetable broth
1 teaspoon distilled white vinegar
Freshly ground black pepper, to taste
Filling and Topping Ingredients
Can of drained and rinsed black beans
12 oz. Fiesta Blend Cheese (365 Everyday Value Brand)
3 oz. cotija
Diced red onion
Cilantro
6 Eggs
Directions
Instructions for sauce
Sauté the diced onion and jalapenos to the pan.
Crush and smash cloves of garlic and salt and add to the onion mixture. Add the cumin and chili powder. Add the flour, oregano, garlic powder and salt into a small bowl and place it near the stove.
Add the flour/spice mixture.
While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
Stir in the black beans
Instructions for tortillas
To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Pour in the lesser amount of hot water (plus the oil, if you’re using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy dough.Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 15 minutes. Preheat ungreased cast iron griddle or skillet over medium high heat, about 400°F. Working with one piece of dough at a time, roll into a round about 8″ in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Then cut into wedges and fry them and add salt to taste.
Assembling
Fry the eggs. Layer the fried tortilla shell with spoonful of sauce and cheese. Top with the fried egg, more cheese, dice red onion and cilantro.
Caribbean Breakfast Salad
By Team G.O.A.T., first place winners in the middle school division
Ingredients
16 oz of arugula
8 oz of goat cheese
2 boxes of raspberries (7 oz. each)
1 pineapple
1 loaf challah bread
1/2 cup olive oil
1/2 tsp Dijon mustard
1/4 tsp. oregano
1/4 cup white vinegar
1/2 cup brown sugar
1/3 cup white sugar
1/4 cinnamon
4 eggs
2 tbsp honey
Directions
Challah French Toast
Preheat skillet to 350 degrees. Mix eggs in large bowl. In a separate bowl mix sugars and cinnamon. Dip the challah bread slices into egg mixture and then the sugar blend. Cook until golden brown, 3 to 4 minutes.
Arugula Salad
Mix oil, vinegar, honey and mustard and whip until blended. Strain the raspberries. Add raspberry juice to oil mixture until smooth to taste. Toss arugula, whole raspberries and cheese together with liquid dressing.
Pineapple
Cut outside skin of pineapple. Cut one inch horizontal slices. Dip in sugar mixture. Grill on both sides for 2 to 3 minutes.
The Smithtown Historical Society will host a Model Train Show at the Frank Brush Barn, 211 East Main St., Smithtown on March 16 from 11 a.m. to 4 p.m. featuring layouts from Long Island HOTrack (HO Scale), Frank Kayz Trainz (surprise) and Trainville Hobby Depot (N Scale). Admission is $5, $3 for children ages 12 and under. Call 524-0529.
“That’s insanely good,” drooled Cafaro as he reached for a napkin. “The cinnamon and the goat cheese go so well together,” agreed Chef Jason. “The color is super vibrant, the spiciness goes with the sweetness with nice textures. Beautiful presentation,” he said adding that he was impressed by how nicely they worked together “just like in a professional kitchen.”
Brunch for Lunch Chilaquiles 
Caribbean Breakfast Salad
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