The Robert David Lion Gardiner Foundation has announced it has granted $1 million to the PBS Foundation, the philanthropic arm of the Public Broadcast System (PBS), in support of PBS’s historical documentary series “American Experience.”
The grant will bolster the 35-year-old award-winning program’s operating budget, supporting its television broadcast as well as the online streaming of the series made available to classrooms across the United States through PBS LearningMedia, a free online resource. With the latest grant, the Gardiner Foundation has contributed $3 million to PBS since 2017.
“As America’s home for documentary storytelling, PBS is committed to shining a light on untold stories and examining our shared past,” said PBS president Paula Kerger. “We could not be more grateful to Robert David Lion Gardiner Foundation for its generous support of this important work and for bringing viewers across the country more of the award-winning storytelling that has made American Experience America’s most-watched history series.”
ABOUT THE ROBERT DAVID LION GARDINER FOUNDATION
The mission of the Foundation is to educate, cultivate and encourage the study and understanding of Long Island and New York’s historic role in the American experience. The Foundation also supports scholarships and historic preservation, including study, stewardship and promotion of Long Island’s historic educational aspects.
The Foundation was established by Robert David Lion Gardiner in 1987. Robert David Lion Gardiner was, until his death in August 2004, the 16th Lord of the Manor of Gardiner’s Island, NY. The Island was obtained as part of a royal grant from King Charles I of England in 1639. The Gardiner family and their descendants have owned Gardiner’s Island for 385 years. The Island remains private and is owned and maintained by direct Gardiner descendants to this day. The Robert David Lion Gardiner Foundation remains inspired by Robert David Lion Gardiner’s personal passion for Long Island and New York history. Since 2015, the Foundation has awarded over $45 million to support historical societies, museums, archives, research, scholarships and renovation, restoration and adaptive reuse of historic sites.
The Renaissance School of Medicine (RSOM) welcomed the incoming Class of 2028 in August. Set for their medical school training are, from left, students Gabriel Chan, Henry Wilmot, Reinaldo Powell, and Emily Cahill. Photo by Arthur Fredericks/SBU
The 136 students comprising the incoming Class recite the Hippocratic Oath for the first time. Photo by Arthur Fredericks/SBU
Family experiences, commitment to service, intrigue with biotech advances, drive many of the new 136 RSOM students to pursue medicine
At the Renaissance School of Medicine’s (RSOM) White Coat Ceremony, 136 incoming students officially began their medical school training by taking the Hippocratic Oath and wearing their physician “white coats” for the first time. Held at Stony Brook University’s Staller Center on August 9, the annual ceremony brings students, their families, and faculty together as the academic year begins. The RSOM has held a White Coat Ceremony since 1998.
The incoming Class of 2028 is a highly select group, as only eight percent of all applicants to the RSOM for this academic year were accepted into the program. Collectively, the students received their undergraduate degrees from 57 different colleges and universities around the nation. Stony Brook University had the most representation, as 33 students earned their undergraduate degrees at Stony Brook. While a good portion of the students are from around the country, nearly 75 percent are from New York State.
Peter Igarashi, MD, Knapp Dean of the RSOM, congratulated the incoming class and told the students they are entering the field at a time when the practice of medicine is rapidly evolving and where discoveries to diagnose and treat disease are advancing and newer practices such as telemedicine are becoming commonplace. He emphasized the RSOM’s commitment to science-based medicine, and also urged the students to place the heart of their work around patients, as the practice of medicine is best with a “focus on a strong doctor/patient relationship.”
While the students’ paths into medicine and reasons for choosing the profession are varied, their experiences with family members who suffered from diseases, interest in service to people, and intrigue with advances in biotechnology, appeared to be some common factors for pursuing medicine.
New student stories
Gabriel Chan, a Long Island native, says that a turning point for him when deciding to pursue medicine was when his grandfather was diagnosed with Parkinson’s disease. He has entered the RSOM’s Medical Scientist Training Program, or MD/PhD program. Chan starts medical school fresh from a Fulbright Scholar experience in France where he conducted computational neuroscience research at Centre Borelli in Paris.
Reinaldo Powell, graduated in 2024 from Stony Brook with a Bachelor’s Degree in Health Sciences. He was eager to enter medicine and felt at home with the RSOM and its approach to education.
“I was always enamored by the role a physician can play in improving the lives of their patients. This was further exacerbated when I lost my mother to lymphoma when I was 14, and this inspired me to pursue a career to help those who hurt and one that looks to understand the specifics behind disease,” says Powell.
Two of the new med students are using their experience in the military as an inspiration and catalyst toward entering medicine.
Juan Diego Carvajal Ramirez, who most recently lived in California, spent time in the U.S. Army as a combat medic. That training sparked his interest in trauma medicine, and he hopes to ultimately specialize in trauma surgery. Additionally, he chose the RSOM because during a conversation with a current fourth-year medical student in the interview process he learned how much hands-on training and mentorship the RSOM faculty provides, something he sees as essential for trauma and emergency training.
Another Stony Brook University graduate and U.S. Army Second Lieutenant, Pamela Chen, found that all of her army training drills, including combat medic training, fit her pursuit of medicine given the discipline the work requires and its focus on teamwork and caring for soldiers.
Chen’s experience of losing her father at a young age due to Parkinson’s disease, her life in the New York City foster care system, and eventually growing up with a permanent family in Bethpage, NY, made her sensitive to the needs of people and families, especially when family members are ill.
Emily Cahill, who hails from Rockland County, NY, worked at Regeneron Pharmaceuticals in a cell culture lab producing therapeutic antibody candidates for drug development. While she enjoyed the science and laboratory work, it was a program she was involved as an undergraduate at Johns Hopkins University designed to improve communication between patients and their caregivers that drove her interest in patient care and people’s stories themselves, not just their illnesses.
Cahill is interested in caring for children. She is enrolled in the RSOM’s three-year MD program and will continue on in a Pediatric Residency position at Stony Brook Medicine after graduation.
Another student, Massachusetts native Henry Wilmot, recently worked in the biotech/pharmaceutical industry in Manhattan in a consulting capacity where he collaborated with clients to support commercialization for products geared to treat rare diseases. Working in biotechnology, he says, was fascinating and had impact but he also felt a disconnect.
Wilmot comes from a family of service professionals including a social worker, paramedic and pediatrician. He felt moved to add this aspect to his career path.
“I knew that I wanted to interact at the human level with patients and bring my experience from the business side of healthcare into the clinic to advocate for patients seeking complex therapeutics.”
Captions:
The Renaissance School of Medicine (RSOM) welcomed the incoming Class of 2028 in August. Set for their medical school training are, from left, students Gabriel Chan, Henry Wilmot, Reinaldo Powell, and Emily Cahill.
The 136 students comprising the incoming Class recite the Hippocratic Oath for the first time.
Grace Miller, pictured with Councilman Manzella and Town Clerk LaValle, won first place in the women's division this year. Photo courtesy of TOB
Hunter Wilson, pictured with Councilman Manzella and Town Clerk LaValle, won first place in the men's division this year. Photo courtesy of TOB
Runners line up for the 2024 Run the Farm race. Photo courtesy of TOB
On August 10, Town of Brookhaven Councilman Neil Manzella and Town Clerk Kevin LaValle co-hosted the Annual Shoprite Run the Farm 4 Mile Run/Walk to benefit Bethel Hobbs Community Farm in Centereach. Hundreds of runners and spectators attend the Run the Farm 4 Mile Run/Walk each year. This year, over 200 runners participated and more than 350 community members joined the post-race celebrations. Hunter Wilson was the male leader at 21 minutes, 16 seconds and Grace Miller was the female leader at 25 minutes, 31 seconds. Ms. Miller beat her own record from last year.
The historic Bethel Hobbs Community Farm is one of Long Island’s last remaining, all-volunteer farms. Established in 1906, this not-for-profit farm embodies the spirit of giving by donating as much as 90% of its annual harvest to feed those less fortunate. Hobbs Farm raises over 100,000 pounds of food each year which is donated to various food pantries around Long Island.
Councilman Manzella and Town Clerk LaValle thanked the organizers and runners who participated as well as the sponsors, Suffolk County Police Department 6th Precinct; Town of Brookhaven Highway Department; Town of Brookhaven Public Safety; Centereach Fire Department; and the event producers, EliteFeats. They also acknowledged Hobbs Farm owner, Ann Pellegrino, all the dedicated volunteers and vendors who helped make the Shoprite Run the Farm 4 Mile Run/Walk.
They also thanked the event sponsors, including Suffolk County Legislators Leslie Kennedy and Nick Caracappa; ShopRite; New York Blood & Cancer; Pepsi; Bethel AME Church; Middle Country Chamber of Commerce; John T. Mather Memorial Hospital; Stony Brook UUP; Mondelez International; Frito Lay; Team Rita; Island Nursing and Rehab; Techworks; Brooklyn Delights; Bimbo Bakeries; Campbells and Dunkin Donuts.
Up next for Gallery North , 90 North Country Road, Setauket is a solo exhibit titled Scott McIntire: Energyscapes. The show opens on Aug. 15 and runs through Sept. 29.
The exhibition features large, medium, and small paintings and sculptures.
McIntire constructs dynamic compositions in enamel which form a repository of information. Each vessel of data includes the sounds, smells, forces, electromagnetic and thermal energies that make up the environment. Each space seamlessly merges natural and man-made artifacts.
McIntire uses his mastery of the optical properties of color to create the illusion of movement and vibration. Dazzling patterns and vivid concentric circles combine to form a dramatic Op Art world in which references to flora and fauna ground the work in a reality just out of sight from the human eye.
Born and raised in the fertile Willamette Valley in Oregon, McIntire’s artistic perception is rooted in his love of nature. At the Art Center College of Design in Los Angeles, McIntire studied color under the master colorist Albert King, giving him a lifelong understanding and love of color. McIntire is currently based in Greenport. His work has been exhibited both nationally and regionally including the Nassau County Museum of Art.
The community is invited to an opening reception on Thursday, Aug. 15, from 6 p.m. to 8 p.m. As a complement to the exhibition, Gallery North will host an ArTalk on Sunday, August 25, from 3 p.m. to 5 p.m. The exhibition, reception, and ArTalk will be free and open to the public.
This exhibition is generously sponsored Jefferson’s Ferry, and Suffolk County’s Department of Economic Development and Planning.
Sauces and breads are among the sneakiest offenders
By David Dunaief, M.D.
Dr. David Dunaief
If you have high blood pressure, you’ve probably been told to reduce your sodium. But what about the rest of us?
According to the Centers for Disease Control and Prevention, about 90 percent of Americans consume too much sodium. This puts our health at risk — and not just for high blood pressure (1).
What are the effects of too much sodium?
In addition to increasing our risk of high blood pressure (hypertension), with consequences like stroke and heart disease, sodium can affect our kidney function, even without high blood pressure.
The Nurses’ Health Study evaluated kidney function in approximately 3,200 women, assessing estimated glomerular filtration rate (GFR) as related to sodium intake (2). Over 14 years, those with a daily sodium intake of 2,300 mg had a much greater chance of a 30 percent or more reduction in kidney function when compared to those who consumed 1,700 mg per day.
Kidneys are an important part of our systems for removing toxins and waste. They are also where many hypertension medications work, including ACE inhibitors, ARBs, and diuretics (water pills). If kidney function declines, it can be harder to treat high blood pressure. Worse, it could lead to chronic kidney disease and dialysis. Once someone has reached dialysis, most blood pressure medications are not very effective.
What are sodium recommendations?
Interestingly, the current recommended maximum sodium intake is 2,300 mg per day, or one teaspoon. If you’ve been paying attention, you’ve probably noticed that’s the same level that led to negative effects in the study. However, Americans’ average intake is 3,400 mg a day (1).
If we reduced our consumption by even a modest 20 percent, we could reduce the incidence of heart disease dramatically. Current recommendations from the FDA and the American Heart Association indicate an upper limit of 2,300 mg per day (3, 4). The American Heart Association goes further, suggestion an “ideal” limit of no more than 1,500 mg per day (3).
What are the biggest sodium sources?
More than 70 percent of our sodium intake comes from processed and packaged foods and from restaurants, not the saltshaker. There is nothing wrong with eating out or ordering in on occasion, but you can’t control how much salt goes into your food. Even when you request “no salt,” many items are pre-seasoned, and sauces can contain excessive amounts of sodium.
One approach to reduce your sodium intake is to choose products that have 200 mg or fewer per serving indicated on the label. Foods labeled “low sodium” have fewer than 140 mg of sodium. This is not the same as foods labeled “reduced sodium.” These have 25 percent less than the full-sodium version, which doesn’t mean much. For example, soy sauce has about 1,000 mg of sodium per tablespoon, but low-sodium soy sauce still has about 600 mg per tablespoon.
Salad dressings, sauces and other condiments, where serving sizes are small, add up quickly. Mustard has about 120 mg per teaspoon. Most of us use more than one teaspoon. Make sure to read the labels on all packaged foods and sauces very carefully, checking for sodium and for serving size. In restaurants, ask for sauces on the side and use them sparingly, if at all.
Bread products are another hidden source. Most contain a decent amount of sodium. I have seen a single slice of whole wheat bread include up to 200 mg. of sodium. That’s one slice. Make a sandwich with four ounces of lower sodium deli meat and mustard, and you could easily consume 1240 mg in a single sandwich.
Soups and canned goods are notoriously high in sodium. There are a few on the market that have no sodium. Look for these and add your own seasonings. Restaurant soups are a definite “no.”
Become an avid label reader. Sodium hides in all kinds of foods that don’t necessarily taste salty, such as cheeses, sweet sauces and salad dressings. Put all sauces and dressings on the side, so you can control how much — if any — you choose to use.
Is sea salt better than table salt?
Are sea salts better for you than table salt? Not really. They can have a slightly lower level of sodium, but that’s because their crystal shape means fewer granules fit in a teaspoon. I recommend not using either. In addition to causing health issues, salt dampens your taste buds, masking other flavors.
As you reduce your sodium intake, you might be surprised at how quickly your taste buds adjust. In just a few weeks, foods you previously thought didn’t taste salty will seem overwhelmingly so, and you will notice new flavors in unsalted foods.
When seasoning your food at home, use salt-free seasonings, like Trader Joe’s 21 Seasoning Salute or, if you prefer a salty taste, consider a salt substitute, like Benson’s Table Tasty.
Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.
Homemade bruschetta comes together in no time if you have the key ingredients — high quality balsamic vinegar, sun-ripened tomatoes, and fresh basil.
Take this delicious appetizer one step further by turning it into adelicious and hearty meal with a bruschetta chicken bake.
Fresh Tomato Bruschetta
Fresh Tomato Bruschetta
YIELD: Makes 4 servings
INGREDIENTS:
1 pound tomatoes, diced
1⁄2 cup packed fresh basil leaves, minced
5 tablespoons extra virgin olive oil, divided
2 large cloves garlic, minced
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
16 slices Italian bread
DIRECTIONS:
Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top with tomato mixture.
Fresh Tomato Bruschetta Chicken
Fresh Tomato Bruschetta Chicken
YIELD: Makes 6 servings
INGREDIENTS:
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped fresh basil, plus additional, for garnish
Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
The 9U Tigers celebrate after the final out of the District 34 championship game. Photo by Steven Zaitz
Starting pitcher Jordan Ellis fires one in vs. Babylon. Photo by Steven Zaitz
Larkfield-Northport 9U catcher Michael Carp slides into third base. Photo by Steven Zaitz
The 9U Tigers celebrate after the final out of the District 34 championship game. Photo by Steven Zaitz
By Steven Zaitz
It took over 48 hours to play and endured a torrential downpour, but the Larkfield-Northport 9 and Under Little League baseball team finally got a chance to celebrate this past Monday — for a game that had started two days earlier.
The baby Tigers scored a 13-6 victory over the Babylon nine-year-olds at Ostego Park in Commack in a game that started Saturday night, Aug 3. After Northport took a 3-0 lead in the first inning, the heavens opened and the game resumed on Monday, Aug. 5.
Starting pitcher Jordan Ellis went three innings and gave up four runs on three hits and he struck out six Babylon batters. Kellyn Repetti, who started the game as the Tiger third baseman, pitched an inning and two-thirds, allowing two earned runs, and Jack Sheedy closed out the game, working the final inning and a third.
Northport pitchers issued 13 total walks, whichwas the cause of much of the Babylon traffic on the basepaths and extended the lenght of the game to almost three hours. But they got big out when needed and allowed no more than two runs in any inning.
On offense, Northport jumped out to a 9-2 lead after two and a half innings, scoring at least a run in every inning but the fourth and exploding for five runs in the third. Sheedy and Repetti both had RBI triples in thethird inning off of Babylon starter Thaddeus Skarulis. The number two through six in the Larkfield-Northport batting order were an astoundingnine for nine, with eight runs scored, and seven runs batted in.
Ellis, Sheedy and first baseman Jackson Spoto were all 2 for 2 and Repetti was 3 for 3. Right fielder Dominic Elliot smacked a two-RBI single in the fifth inning, as the 9U Tigers just kept adding on. They led 11-4 after four and half innings, as the afternoon began to darken to dusk.
Wayne Kaifler, Reilly Cheffo and James Domanick also registered hits for Larkfield-Northport in the final game.
To make it here, the Tigers won an 8-7 nail-biter against West Islip in the semifinal game, which took eight innings to decide. Spoto, who led the pitching staff all season, threw 75 pitches in that game and was ineligible to pitch in the championship game, so Larkfield head coach John Sheedy turned to his three-headed monster of pitchers topiece together the victory.
“Each of our pitchers did really well in this game and I am extremely proud of them and every member of this team,” said Sheedy, whose son Jack finished the game with a strikeout. “This championship is so well deserved for these kids. Every one of them put in a lot of hours of practice and they, as well as their families, were so dedicated during this season. To see everything to come to fruition is just a wonderful thing.”
Repetti, who for every game wears a shiny, multicolored necklace that his mom made for him, was ecstatic on his his team winning the championship jewels.
“It feels great to win,” Repetti said. “We are a good team, but I think the necklace brought us the good luck we needed.”
And with that, the entire team and their families were off to Coach Sheedy’s house for alittle pizza celebration.
Said the coach — “It was the best tasting pizza we’ve ever had.”
The Cornell Cooperative Extension of Suffolk County (CCE) Marine Program has launched an initiative designed to modernize data collection systems used by more than 240 for-hire marine fishing permit holders across Long Island.
This program, known as the eVTR (Electronic Vessel Trip Reporting) project, will reduce data collection burdens on fishermen by simplifying the mandatory reporting process. Moreover, the program will enhance the quality, timeliness and accessibility of fisheries data for use by fleet managers and policymakers.
For-hire fishermen operate vessels that are hired by individuals or groups for recreational fishing trips. This includes party boats and charter boats. They primarily catch fluke, scup, black sea bass, striped bass, blackfish, and bluefish in New York State waters within three miles of shore.
The modernization project is funded through a $300,000 grant from the National Fish and Wildlife Foundation. The foundation was chartered by Congress in 1984 to increase resources available for the conservation of the country’s fish, wildlife, plants, and habitats.
“Recreational fishing has long played an important role in the history, culture, and economy of Long Island,” said Vanessa Lockel, Executive Director of CCE Suffolk. “But to remain competitive, our fishermen need to adopt modern technologies. By helping to update their data collection systems, CCE Suffolk will play a hand in building a more secure and efficient future for our fishing sector.”
Marine recreational fishing trips supported 5,739 full- or part-time jobs and contributed $473 million in sales, $209 million in income, and $363 million in gross domestic income to the New York State economy in 2017, the last year for which figures are available.
The state’s for-hire sector faces many challenges, including strict regulations in respect to fish size, bag limits, and seasonal restrictions. The fleets’ profit margins are also being squeezed by increased costs associated with fuel, maintenance and repair, and fishing gear. In addition, patronage has been declining due to necessary fare increases.
State-licensed party and charter permit holders, as well as commercial harvesters, are required to submit monthly vessel trip reports of all fishing activities to the state Department of Environmental Conservation as well as federal agencies. Data include information on catch, trip length, dealers, and other items. While this data have traditionally been recorded and submitted on paper, the state is presently transitioning to electronic reporting. The eVTR project will equip fishermen to successfully make this significant change.
The CCE Marine staff will primarily provide technology, training and technical support for an electronic reporting system called the Atlantic Coastal Cooperative Statistics Program’s eTrips program. Through a series of outreach and training events, CCE staff will guide fishermen on the use, adoption and registration of the system. Participants will also receive ongoing technical support as needed. To further ease the burden of electronic reporting, CCE will distribute 150 iPads to participating fishermen.
The CCE team will also be assisting New York State food fish license holders who wish to voluntarily report electronically.
For more information about the eVTR program or to sign up for a training session with CCE Suffolk, call 631-727-7850 x317.
The Riley family from the Stony Brook School recently ran a successful lemonade stand and bake sale at Frank Melville Memorial Park in Setauket to help support the beautiful private park and refresh its visitors. The children earned community service hours for their efforts.
If you know of a child that needs community service hours and would like to help raise money for the park by holding a traditional lemonade stand, bake sale, etc., email [email protected]. All children must be accompanied by an adult.
Behold the beauty as seen through another’s eyes with the Port Jefferson Photography Club’s (PJPC) exhibit, Through the Camera Lens, at Emma Clark Library, 120 Main Street in Setauket.
On view through the month of August, the exhibit features approximately 30 photos by club members Ralph Baldasarra, Barry Bernstein, Wendy Beaton, Michael Boren, William Hammer, Terry Murphy, Kathy Pisculli, Darlene Prowse, Anneliese Scheef, Irene Stern, C. Visconti, and Peter Willstein.
Housed on the walls of the library’s new Level Up Kitchen Library Café on the first floor next to the reference desk, all images in Through the Camera Lens have a card that lists the title of the photo, the photographer’s name, and contact information. Many of these photos are for sale; visitors are encouraged to contact the photographer if interested in purchasing a photo.
The images illuminate a spectrum of perspectives and personalities, taking the viewer on a tour of instances and ideas.
“We have such a diverse, well-traveled membership that we ask members to display what they would like to share with the audience. Travel, black & white, landscape, architecture, animals, portraits, etc,” said Prowse.
A variety of outlook and style enables attendees to see the world from individual points of view: common sights may reveal uncommon insights and fleeting moments are made forever spellbinding.
“It gives us an opportunity to share with others the places we have been, the way we see the world and our creativity in unusual and artful creations,” Prowse added. “It is like sharing a family photo album with someone who is really interested in what you are showing them. It is also an affirmation of the work we have put into creating an image.”
Satisfaction comes from sharing their passion not only with each other, but the public. To this endeavor, the PJPC seeks to exhibit its work in community spaces as a means of connection.
Now in its 12th year, the club has an ongoing installation at Port Jefferson’s Pasta Pasta restaurant which changes seasonally. Among other accolades, its booth won first place at a recent St. James Art Walk. And PJPC has also displayed work at Gallery North’s Outdoor Art Show in Setauket, Watermark Galleries in St. James, and Bayport-Blue Point Public Library in Blue Point.
August’s show at Emma Clark Library follows July’s exhibit at the Port Jefferson Village Center. Having both personal and pragmatic benefits — friendships, greater exposure, and refinement of craft — the library exhibit is the members’ latest foray into artistic communication with an audience and one another.
“…it shows that our area has an interest in the arts and appreciates local clubs and organization involvement. Hopefully, this will encourage others to show an interest in the PJPC,” Prowse said.
In addition to its community involvement, PJPC cultivates its artistic presence in part by facilitating its social network. The club hosts monthly lectures and goes on monthly field trips, visiting museums, beaches, New York City, etc. for group bonding, motivation, and inspiration.
“Photography gives me a chance to be creative and I love to show off my work…I love the social aspect of it,” said the Club’s Vice President Barry Bernstein.
Participating in the organization allows its members to focus the poetic precision of photography while benefiting from the camaraderie of a shared passion. It galvanizes participants to hone their craft and nurture their artistry.
“What I think is most rewarding about photography is the ability to capture a moment in time; to be able to freeze a moment of a bald eagle flying, to capture the colorful sunrises or sunsets, and to add my own creativity to what I photograph. It can be done anywhere, at anytime, with a group of people or by myself,” said PJPC President Anne DePietri.
The PJPC is committed to nurturing the creative nature of its members. Its outreach endeavors are part of a diligent effort to foster imaginative understanding and entice an engaged network.
“Belonging to a group is so inspiring. There might be a day that is gloomy and I’m not motivated to go out and find something interesting to shoot. It helps to know that my fellow members are expecting me to present something I looked at in a different way and made an interesting photo,” Prowse said
From those presentations, PJPC expands dialogue to move behind the club: its exhibit at Emma Clark Library is broadening the conversation between artists and audience, inviting individuals not only to observe but to partake in the process.
Photographers of any level are invited to join PJPC, which meets on the second Tuesday of the month at Port Jefferson Free Library and on the fourth Tuesday of the month over Zoom.
“We welcome new members who want to explore photography or enhance their skills,” Prowse said. “Belonging to a group is so inspiring.”
For members of PJPC, getting to show their work with their community is as gratifying and a source of continuous encouragement.
“I think one of the most rewarding parts of being a member of the Port Jefferson Photography Club is the non-judgemental support of everyone and the eagerness to share and learn from each other,” DePietri said.
To learn more about the PJPC, visit portjeffphotoclub.org or email [email protected].