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TBR Staff

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TBR News Media covers everything happening on the North Shore of Suffolk County from Cold Spring Harbor to Wading River.

John H. Glenn High School celebrated the Class of 2022 on June 24 at the school’s 60th commencement ceremony.

The seniors marched on to the football field, clad in blue and white caps and gowns, followed by the Pledge of Allegiance, led by Senior Class President Maya Polese, and the national anthem, performed by the high school’s band under the direction of Vicki Henson.

The ceremony also served as a farewell and salute to retiring Assistant Principal Leroy Cole.

“Mr. Cole, your mark on the Elwood School District will last for decades,” Superintendent Kenneth Bossert said. “We will fill your position but sir, you can never be replaced.”

Bossert and Principal Carisa Burzynski both offered congratulatory remarks, praising the seniors for their achievements. Burzynski noted that the class had the highest ever number of students collectively earning cum laude, magna cum laude and summa cum laude since the school adopted the system.

— Photos from Elwood School District

By Daniel Palumbo

The Suffolk Progressives political organization hosted a rally for reproductive rights at Resistance Corner in Port Jefferson Station June 25. 

Over one hundred attendees made their voices heard regarding the U.S. Supreme Court’s June 24 decision Dobbs v. Jackson Women’s Health Organization, which overturned the 1973 landmark decision Roe. v. Wade and the 1992 decision Planned Parenthood v. Casey. 

Among the attendees were Skyler Johnson (D), who is running for New York State Senate District 1, and Suffolk Progressives activist Shoshana Hershkowitz, both of whom shared their passionate thoughts about this monumental reversal.

— Photos by Daniel Palumbo

The staff at TBR News Media wish you a Happy and Safe Fourth of July Weekend!

Please note:  The  office will be closed on  July 4 and will reopen on July 5 at 10 a.m.

The history of America’s Independence Day:

Few summertime holidays elicit as much excitement as the Fourth of July, also known as Independence Day in the United States. Each year, family, friends and revelers anticipate the arrival of the holiday so they can host barbecues, enjoy the sun, listen to their favorite summertime tunes, and commemorate the freedoms afforded by the monumental events that led to the holiday’s establishment. Independence Day became a federal holiday in 1941, but July 4th has stood as the birth of American independence for much longer.

July 4th marks a pivotal moment in the American Revolution. According to PBS, the colonies were forced to pay taxes to England’s King George III despite having no representation in the British Parliament. “Taxation without representation” became a battle cry and was one of several grievances colonists had with Great Britain.

Conflict between the colonies had been going on for at least a year before the colonies convened a Continental Congress in Philadelphia in June of 1776, says Military.com. On July 2, 1776, the Continental Congress voted in favor of independence from England. Two days later, on July 4, 1776, delegates from the 13 colonies adopted the Declaration of Independence. The Declaration of Independence is an historic document drafted by Thomas Jefferson. Jefferson was considered the strongest and most eloquent writer of the declaration writing committee charged with putting the colonies’ sentiments into words.

Richard Henry Lee of Virginia was one of the first people to present a resolution for American independence, and his commentary was the impetus for the formal Declaration of Independence. A total of 86 changes were made to Jefferson’s original draft until the final version was adopted. The signing of the document helped to solidify independence, and eventually lead to the formation of the United States of America. A total of 56 delegates signed the document. Although John Hancock’s signature is the largest, it did not hold more weight than the other signatures. Rather, rumor has it, Hancock signed it so large so that the “fat, old King could read it without his spectacles.” However, the National Archives says it was also customary that, since Hancock was the president of the Continental Congress, he be the first person to sign the document centered below the text.

The Pennsylvania Evening Post was the first newspaper to print the Declaration of Independence on July 6, 1776. The first public readings of the Declaration were held in Philadelphia’s Independence Square on July 8, 1776.

 

The Northport High School Class of 2022 celebrated their commencement ceremony on Saturday, June 25, alongside their peers and families at Tiger Stadium.

The sunny ceremony follows their years of hard work and growth and began with senior class representative Lisa Kovacs leading the group in the Pledge of Allegiance.

Principal Rob Dennis reflected on how this class has endured many challenges and will undoubtedly shape the questions and answers of our future.

“In your time at Northport High School, I know that you have developed the tools to be thoughtful communicators, empathetic analyzers, deliberate thinkers and open-minded collaborators,” he said as he addressed the new alumni. “We are proud of the people you have become. We are proud of the questions you have had to grapple with. Proud of the resiliency you have shown, and proud of the answers you have given us.”

— Photos from Northport-East Northport School District

As the proud seniors of the Harborfields High School Class of 2022 walked out on to the football field on the morning of June 25 for the school’s 63rd commencement ceremony, the warm summer sunshine perfectly matched the warmth in their hearts.

Following the Pledge of Allegiance and “The Star-Spangled Banner,” the choir saluted the school with the singing of the Harborfields alma mater.

Superintendent Rory Manning began by recognizing outgoing Principal Timothy Russo for his dedicated 25 years of service.

“Harborfields High School is in a better place because of your leadership,” he said, before presenting Russo with his own honorary diploma.

In an emotional final address to the students he nurtured for four years, Russo lauded them for embracing change and taking risks. “Throughout the years, your enthusiasm, kindness and respect for Harborfields has led us through some really challenging times, and I thank you for simply being the young men and women that you are,” he said.

— Photos from Harborfields Central School District

Submitted by Three Village Central School District

The Ward Melville Class of 2022 came together for a final time on June 26 to celebrate their graduation. Graduates marched through balloon arches onto the front lawn of the school to the tune of “Pomp and Circumstance,” as family and friends cheered them on.

Commencement exercises began with the Pledge of Allegiance led by student government president Riley Meckley, followed by a performance of “The Star-Spangled Banner” by student-musicians. Ward Melville Principal William Bernhard welcomed the crowd, as Board of Education President Deanna Bavlnka gave opening remarks.

Bernhard introduced this year’s keynote speaker, Superintendent of Schools Cheryl Pedisich. This marked Pedisich’s first and last graduation address, as she is retiring. She noted that she feels a special connection with the Class of 2022, as they are entering the next chapter of their lives together. Pedisich touted the graduates’ resiliency and strength as they navigated high school amidst a pandemic.

“We had much to learn from our students, as they did from us, and together we continue to prevail as a district that celebrates unity, respect and collective strength led by the motion, the message invoked and exemplified by the Class of 2022.”

Meckley returned to the podium to reflect on the graduates’ time at Ward Melville High School. She presented the school with a gift — a new, updated Mr. Patriot mascot costume.

Class of 2022 valedictorian Claire Yang and salutatorian Alexander Lin both delivered speeches, saying farewell to their high school careers while looking forward to the future.

“Today, as we end one chapter of our lives and prepare to embark on the next, I hope you will all continue to embody the ideals of resilience and understanding,” Lin said. “With our resolute determination, I’m confident that this class is well-equipped to tackle grander issues in the future.”

“I know how bright and driven our class is,” Yang said. “We are visionaries with big ideas. It goes without saying that the future is in phenomenal hands. But more than that, this is a class of people that can inspire change and goodness in others.”

Following their remarks, the graduates were called on stage by assistant principal Vince Cereola to receive their diplomas from Bernhard, alongside the board of education and district administrators. Class of 2022 President Alexa Moore led the turning of tassels, and students tossed their caps into the air as the Ward Melville High School bell rang, signifying the end of an era.

The Three Village Chamber of Commerce annual awards dinner on June 15 was a night of celebration.

The 2022-23 chamber board was sworn in by Valerie Cartright, New York State Supreme Court justice and former Town of Brookhaven councilwoman.

This year, for outstanding service to the entire chamber, the Member of the Year award was presented to Colette Frey-Bitzas. She has been a member of the chamber for more than 15 years, according to a press release from the chamber.

“She has volunteered countless hours while serving as second vice president and as chair of the programing committee,” the press release continued. “Being aware of the needs of our business community, she has led the program committee to host programs that are of value to the chamber members. During COVID she made sure members stayed connected through regular Zoom meetings, many of which focused on the challenges business faced during that unprecedented time.”

Frey-Bitzas is financial planning director at PPS Advisors. She also serves as co-chair of Three Village Industry Advisory Board which provides opportunities for Ward Melville High School students to meet with local business leaders. She is a member of the Stony Brook Hospital Compliance & Audit Committee of the Governing Body and is an adjunct professor at Molloy College.

The event held at the Three Village Inn in Stony Brook also included the presentation of the Roy Dragotta Award to attorney Ron Lavita for outstanding commitment to and participation in the chamber. The award is named after the chamber founder.

The Harold Pryor Award for community service was awarded to Joan Dickinson, assistant vice president of community relations at Stony Brook University. Pryor was the former president of the United Transportation Union representing Long Island Rail Road trainmen. He became chamber president in 1978.

— Rita J. Egan

Sweet Country Coleslaw

Creamy coleslaw gets a healthy boost

Coleslaw is a staple of backyard cookouts and picnics. Coleslaw is considered a Dutch food, though there are mentions of a similar cabbage dish served in Ancient Rome. The word coleslaw is derived from the Dutch term “koolsla,” meaning “cabbage salad.” That’s not surprising, as the slaw is made primarily of shredded cabbage with a salad dressing or other condiment, usually vinaigrette or mayonnaise.

Today coleslaw can be found prepackaged at supermarkets, sold by the pound behind the deli counter, or it can be made at home with a few simple ingredients. It’s so versatile that it pairs well with anything from country cooking to ethnic delicacies. Those looking to lighten up coleslaw so it’s a little more nutritious can enjoy “Sweet Country Coleslaw,” courtesy of “Favorite Family Recipes: 43 Dishes for a Healthy Soul” (Publications International, Ltd.) by the American Heart Association.

Sweet Country Coleslaw

YIELD: Serves 4

INGREDIENTS:

2 tablespoons fat-free sour cream

1 tablespoon sugar

1 teaspoon sugar

1 tablespoon light mayonnaise

1 teaspoon cider vinegar

1⁄4 teaspoon celery seeds (optional)

1⁄8 teaspoon salt

1⁄8 teaspoon pepper

4 cups packaged, shredded cabbage and carrot mix

DIRECTIONS:

1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot. 2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.

Easy Kona Pineapple Chicken Kebabs
Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes

Cook time: 15 minutes

Servings: 4

Ingredients:

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 piece (1 inch) fresh ginger, grated

1/2 teaspoon red pepper flakes

1 package Perdue Fresh Cuts Diced Chicken Breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

Greek Yogurt Potato Salad

Healthier salad makes barbecues better

Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits.

Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.

Greek Yogurt Potato Salad

YIELD: Serves 6

INGREDIENTS:

2 pounds potatoes (Yukon Gold or red potatoes)

1⁄2 onion

6 eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed or 1 teaspoon fresh

1⁄2 cup dill pickles, chopped

Paprika, for garnish (optional)

Parsley, for garnish (optional)

DIRECTIONS:

1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)

2. Set eggs on a rack in the pressure cooker. Add 1⁄2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)

3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.

Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.