Arts & Entertainment

Image from Stony Brook Athletics

The Stony Brook University Athletics Department has expanded their partnership with Lidl to launch the “Hoops for Hunger” campaign. Lidl, recently ranked a top 5 U.S. grocer in the USA Today 10Best Readers’ Choice Awards, will donate one dollar for every basket that the Stony Brook men’s basketball team makes at Island Federal Arena throughout the 2022-23 season. All proceeds will be donated to Long Island Cares, a local food bank on a mission to feed Long Island’s food insecure.

“We want to thank the Stony Brook University Athletics Department and the men’s basketball team for joining with our corporate partners at Lidl to launch this very exciting Hoops for Hunger campaign,” said Paule Pachter, CEO of Long Island Cares.  “Lidl is one of our major corporate donors that donates thousands of pounds of food to assist The Harry Chapin Regional Food Bank in meeting the needs of 230,000 Long Islanders struggling with food insecurity. We’re also very grateful to the players on the Stony Brook men’s basketball team for getting involved in this campaign. Each ball scored will bring hope to those in need of emergency food assistance here on Long Island.”

At the completion of the 2022-23 campaign, Lidl will host an on-court check presentation revealing the total money raised throughout the season with representatives from Long Island Cares.

Toto

MEET TOTO!

This week’s shelter pet is Toto, a handsome 1-year-old grey tabby cat currently up for adoption at the Smithtown Animal Shelter. Toto adores playing with other cats and anything he can turn into a toy and is very vocal.

Toto

He has an allergy condition that will likely flair up on and off throughout his life.  His skin will thicken and get red and itchy and he will require an injection of steroids when he flairs up. The condition can also effect his eyes, requiring steroid drops to decrease inflammation. He will need a very special home that can manage this chronic, but not life-threatening issue. 

If you would like to meet Toto, please call ahead to schedule an hour to properly interact with him in a domestic setting.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are currently Monday to Saturday from 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). For more information, call 631-360-7575 or visit www.townofsmithtownanimalshelter.com

Thanksgiving Turkey. METRO photo

By Heidi Sutton

While there are no laws governing which dishes must appear on Thanksgiving dinner tables, for many the fourth Thursday of November simply would not be complete without turkey. Turkey can be cooked in various ways, but roasting might be the most popular method used by Thanksgiving celebrants. This recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books) produces a mouth-watering bird that’s sure to make a lasting impression this Thanksgiving.

Herb-Roasted Turkey

YIELD:  Serves 10

INGREDIENTS: 

12 tablespoons (11⁄2 sticks) unsalted butter, softened

1⁄4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs

1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs

1 tablespoon chopped fresh thyme, plus 4 whole sprigs

15 leaves fresh sage, chopped, plus 3 whole leaves

3⁄4 teaspoon kosher salt, plus more for the turkey

1⁄2 teaspoon freshly ground black pepper, plus more for the turkey

1 15-pound turkey

1 lemon, quartered

8 shallots, peeled and halved

1 head garlic, cloves separated and peeled

4 cups low-sodium chicken broth or stock

2⁄3 cup dry white wine

3 tablespoons all-purpose flour

DIRECTIONS:

In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.

Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.

Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.

Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.

Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.

Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.

Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.

Daniel Knopf and Josephine Aller. Photo by John Griffin/Stony Brook University

By Daniel Dunaief

The ocean often serves as an enormous reflecting pool, showing a virtual image of migrating and water birds soaring on the wind, planes carrying people across continents, and clouds in multiple layers sporting various shades of white to grey.

Those clouds have more in common with the ocean below than just their reflection. In fact, some of the ice nucleating particles that help form the clouds come directly from the phytoplankton in the water below.

Daniel Knopf, Professor of Atmospheric Chemistry at Stony Brook University, and Josephine Aller, microbial oceanographer in the School of Marine and Atmospheric Sciences at Stony Brook University, have been teaming up to study the effect of sea spray aerosols on cloud formation in the ocean for 15 years.

Recently, the duo published a paper in the journal Science Advances, in which they simulated sea spray aerosols in laboratory tanks to reflect ocean conditions. They found that organic compounds released by marine microorganisms become ice nucleating particles.

“We performed ice formation experiments in our lab using particles generated from our tanks to determine under which conditions (of temperature and relative humidity) they form ice,” Knopf explained in an email. 

During specific temperature and relative humidity conditions, these sea spray aerosols, which are released when bubbles at the surface containing the materials burst or when wind carries them from the ocean into the air, initiate ice crystal formation.

Previous studies revealed that the water contains organic material from biological activity, but the researchers could not identify the specific type of nuclei.

“The current study closes this gap and identifies polysaccharides and proteinaceous matter” as the ice nucleating particles, Knopf explained.

Through work in the lab, Knopf and Aller showed that the particles produce ice crystals through two different pathways under typical atmospheric conditions. Ice can form either by water vapor onto the aerosolized particles or from liquid aerosol droplets.

From x-rays to climate models

Aller and Knopf explored the composition of individual particles using x-ray microscopy technology at the synchrotron light source at the Lawrence Berkeley National Laboratory in California. 

After digitally marking particles, the researchers transferred the particles to the x-ray microscope to determine their shape and composition.

“This allowed us to unambiguously examine the ice nucleating SSA particles and compare their organic signature with reference spectra of organic/ biogenic matter,” Knopf wrote.

Aller added that the research provides a clear picture of the conditions necessary for freezing.

“This study not only identifies the ice nucleating agent, but also provides the first holistic parameterization to predict freezing from SSA particles,” she said in a statement. “This new parameterization includes immersion freezing, as the INP is engulfed in a liquid, usually water, and the deposition ice nucleation where ice forms on the INP without any visual water.”

The parameterization can be applied in cloud-resolving and climate models to determine the climatic impact of ice crystal containing clouds, Aller added.

This type of modeling can help with climate models of the polar regions, which is heating at a rate faster than other parts of the world.

At this point, Knopf said the Stony Brook researchers have collaborated with scientists at NASA GISS who work on climate models to improve the understanding of mixed-phase clouds.

“We will make use of the newly developed ice formation parameterization in cloud-resolving models and compare the results to observations,” Knopf wrote. “Those results, ultimately, will be useful to improve climate models.”

Competition in the clouds

As for any surprises, Knopf added that it is “astonishing how biological activity in surface waters can be related to cloud formation in the atmosphere.” Additionally, he was amazed that the organic matter that nucleated the ice was similar independent of the water source.

Spectroscopically, the ice showed the same features, which allowed the researchers to combine the various data sets.

This means that different parts of the ocean do not need local freezing parameterization, which makes modeling the impact of oceans on cloud formation easier.

While sea spray aerosols can and do act as ice nucleating particles, the Stony Brook scientists added that other airborne particles also contribute to the formation of clouds. A heterogeneous mix of particles creates a competition among them for activation. Dust and certain fly ash serve as more efficient ice nucleating particles compared to sea spray aerosols.

During periods when sufficient water vapor is in the area, the sea spray aerosols can also be activated. When these organic particles do not become a part of clouds, they form supercooled droplets or float around as interstitial aerosols and get transported to other areas, Knopf explained.

As for the impact of global warming, Knopf suggested that such increases may first change the microorganisms’ activity and breakdown of chemical species in the ocean surface waters. “How this impacts the source of sea spray aerosols and ice nucleating particles, we do not know that yet,” he said.

The particular species of planktonic communities may change, as differences in nutrient levels could select for cyanobacteria over the normal mix of algal groups. That could cause a change in the exudates produced.

Locally, Knopf and Aller are working with Chris Gobler, Professor in the School of Marine and Atmospheric Sciences at Stony Brook, in Lake Agawam in Southampton, which is prone to harmful algal blooms. The Stony Brook scientists are working to understand if the toxins produced by these algae are becoming airborne in sufficient mass.

“It may imply a health-related issue when aerosolized and one is close to the source,” Knopf explained. “There won’t be toxic clouds due to dilution and aerosol mass constraints.”

Knopf and Aller hope to continue to develop these models by combining their lab work with field data.

“This is an ongoing process,” Knopf said. “The more data we acquire, the more accurate the parameterization should become.”

Photo from Stony Brook Athletics

The Stony Brook men’s cross country team returned to competition today, at the 2022 NCAA Regional at Van Cortland Park. Six of the seven Seawolf runners finished within the top 80 of the field, with four student-athletes recording top 40 finishes, including two Seawolves placing inside the top 20.
 
As a team, the Seawolves finished sixth overall for the best finish out of any CAA team that competed at the NCAA Regional race. Northeastern came in eighth and Hofstra rounded out the conference teams in 27th.
 
The squad was led by senior Evan Brennan and graduate Robert Becker, as both All-CAA runners capped off their season with NCAA All-Region honors after their performances in the race.
 
For the second year in a row at the NCAA Regional Championship, Brennan was the top finisher for the squad and Becker finished second-best for the Seawolves. The senior took 12th-place after crossing the finish line in 29:45.9. Coming in shortly after Brennan to round out the top 20 was Becker completing the race in 20th (29:57.7).
 
Carlos Santos Jr.Shane HendersonConor Malanaphy, and Michael Fama all placed within the top 80 as they helped the Seawolves pick up a sixth-place finish in the Regional Championship.
 
HIGHLIGHTS

  • Brennan took 12th-place as he crossed the finish line in 29:45.9. He ran at a pace of 4:48 per mile.
  • Becker finished in 20th-place overall as he clocked a time of 29:57.7 and ran an average mile of 4:50.
  • Santos Jr. came in shortly after Becker in 36th-place with a time of 30:26.8.
  • Henderson took 39th-place with a time of 30:29.6, Malanaphy finished in 57th at 30:54.4 and Fama took home 70th with a time of 31:10.5.
  • Over 227 runners competed in the championship race on Friday.

“The men’s team closed out the season with another competitive performance in the Regional Championship; the goal going in was to challenge for a top four finish. They came up a little short taking sixth-place but it wasn’t for lack of effort, led by two very good runs from Evan and Rob, who earned All-Region honors. All seven guys that lined up gave it all they had on the day and can be proud of the effort they gave, not only today, but throughout the season,” said head coach Andy Ronan.

Photo from Stony Brook Athletics

The Stony Brook football team put forth a valiant battle, but was narrowly edged by Towson, 21-17, on Nov. 12 at LaValle Stadium. The back-and-forth game was decided in the final seconds as the Seawolves nearly found the end zone as time expired, which would have lifted them to a thrilling finish.

Redshirt freshman quarterback Daron Bryden earned his fifth career start for the Seawolves and tossed a career-high 273 passing yards including a career-high two touchdowns. Stony Brook got on the board with 25 seconds left to play in the first quarter when Bryden found redshirt junior wide receiver Shawn Harris Jr. for a 70-yard touchdown pitch and catch. The score tied the game up at 7-7, and was the Seawolves’ longest play from scrimmage this season.

The Seawolves and Tigers were all knotted up at 7-7 after the first 30 minutes of play, which was highlighted by strong defensive efforts on both sides. Stony Brook struck first in the second half as Bryden threw his second touchdown of the day with 7:54 left to go in the third quarter when he found graduate wide receiver Khalil Newton for a 30-yard strike. For Newton, it was his fourth touchdown catch of the season and sixth of his career.

Towson tied the game up on the ensuing drive when Tyrrell Pigrome found Darian Street for a 36-yard touchdown. The game remained tied at 14-14 until redshirt junior kicker Angelo Guglielmello gave the Seawolves a 17-14 advantage when he knocked in a 26-yard field goal with 2:32 to play in the game.

Guglielmello cashed in on a Stony Brook drive that went 11 plays for 42 yards and consumed 7:13 of the clock. Towson responded on its next possession with a three-yard touchdown run that gave it a 21-17 lead, which it held on to down the stretch.

Prior to the game, Stony Brook honored its senior class which is comprised of Seba NekhetEric BlackKhalil NewtonCarthell Flowers-LloydJohn CorpacCarson TebbettsSam HowsonCameron LucasLarry Ross Jr.Matt MirabitoDamien CaffreyDelante Hellams Jr.Reidgee DimancheRandy Pringle, and Kyle Nunez.

Photo from Town of Huntington

Last week, in a joint statement, the Town of Huntington and the Huntington Village Business Improvement District, announced that the BID would not be able to organize the annual Holiday Spectacular this year. That decision has now been reversed.

According to a Nov. 11 press release from the town and BID, Northwell Health will provide funding to help the event go on as usual. 

“The Town of Huntington’s Annual Holiday Spectacular has garnered a lot of attention this year,” the press release read. “One key issue for this year’s event being reimagined was not only the safety concerns but the costs involved in creating such an event. The crowning glory of the Holiday Spectacular was the magnificent 65-foot multi-media Christmas tree. It must be made clear that the tree is not owned by the BID or the town, but is provided by (along with other decor) each year through Looks Great Services, Inc.”

This year the BID did not have the resources to fully fund the event in order for it to be a safe and successful one, according to the press release. The hope was to reimagine the event, but new plans wouldn’t be completed in time for the 2022 holiday season.

“However, since the plight of the spectacular was made public, we have since heard from our lead sponsor, Northwell Health and they have committed to provide the additional funding needed to ensure that the Spectacular continues for 2022,” the press release read. “Northwell Health’s generosity will enable the BID and the town to continue this highly anticipated event for the third consecutive year at its original location in Huntington Village/Wall Street.  We are grateful to Northwell Health that we can continue the tradition!”

According to the town and BID, organizers will work with local fire officials and first responders to take into account safeguards and precautions.

“We expect that this event will be ever changing based on the needs of the community, our town, and our merchants,” the press release read. “For now, we are happy to return the event so many have found to be the epitome of the holiday season for the Huntington community. We look forward to welcoming you all back to Wall Street for 2022.” 

The parade and celebration is scheduled for Nov. 26.

On Saturday, November 5th, the Town of Smithtown Youth Bureau, Horizons Counseling & Education Center and Youth & Community Alliance had 54 student and parent volunteers, in conjunction with the Parks Department, Public Safety Bay Constables, and Park Rangers, clean up harmful waste left along the shoreline of Schubert’s Beach. This initiative was conducted to help bring community awareness as a part of the Youth Bureau, Horizons Counseling & Education Center, and Youth & Community Alliance’s efforts to keep the community safe and clean. This event was initially scheduled for October 1st, but was rescheduled. This is the second annual beach clean-up for the group. Last year, volunteers cleaned up Long Beach.

“This was another fantastic turnout from our brightest future leaders within the community. I’d like to thank the Youth & Community Alliance team, our Parks Department, Public Safety Bay Constables & Park Rangers, and most of all our young student volunteers, who all worked together in this year’s cleanup. These events are vital to encouraging the public to be proactive in keeping our shorelines safe for residents and wildlife alike. I commend the Youth Bureau, Horizons Counseling & Education Center, and Youth & Community Alliance, student volunteers and their parents for going above and beyond to protect and care for our pristine beaches and wildlife habitat at Schubert’s Beach,” said Town of Smithtown Supervisor Ed Wehrheim.

With the help of Youth Bureau, Horizons Counseling & Education Center, and Youth & Community Alliance personnel, the students collected trash and recorded any evidence of alcohol, tobacco, vape and drug related waste, including a syringe, to help identify the areas where substance use is taking place. The group also collected litter, discarded fishing equipment, and other household items. The New York National Guard Counterdrug Task Force was scheduled to take part in the October 1st event, but they unfortunately could not make the rescheduled date due to a conflict with their schedule.

“We were lucky enough to have great weather on the day of this rescheduled event. It was actually a PERFECT day for a beach cleanup! Alliance student volunteers and a few of their parents were so enthusiastic and happy to be part of this project. It was a very effective beach cleanup; an educational experience about substance use in that location, and a wonderful opportunity for students and families to socialize and enjoy a beautiful morning together,” said  Janine Marc-Anthony, Youth Services Coordinator, Town of Smithtown Youth Bureau

To get involved with future Youth Bureau events, apply to become a volunteer with the Smithtown Youth Bureau Volunteer Corps. Complete and submit the online volunteer application form, available on the Youth Bureau website. Adults and students are invited to register.   

Cognac. Pixabay photo

By Bob Lipinski

Bob Lipinski

Cognac is a brandy distilled from the fermented juice of grapes in the province of Charente and is also the name of a region in the southwest of France, north of Bordeaux and southwest of Paris. The re­gion’s stony, chalk-rich soil (because of ancient oyster beds), its climate, the specific grape varieties grown there, and the methods used in distilling, blending, and aging the brandy, gives cognac its unique flavor.

Cognac AOC area of production was first defined in 1909 and then finalized in 1938. The six defined grape-growing areas are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs).

The following grape varieties are used to produce cognac: Ugni Blanc, Colombard, Folle Blanche, Montils, and Sémillon, with lesser amounts of Folignan. The grapes are harvested quite early, ensuring a wine with a low alcohol content and a very high acid level.

The wine must be double distilled in a copper pot still called an alembic Charentais. After the cognac has been distilled, it is put into barrels that are made of oak from the Limousin or Tronçais forests. The oak has a considerable influence on the bouquet and taste of the cognac. When cognac is put in the barrel, it is about 70 percent alcohol and is clear in color. During the aging process, the oak from the barrels imparts taste, color, and odor to the final product, turning the clear spirit into a mellow, golden drink. The older a cognac becomes, the smoother its flavor and the subtler its aroma.

Most cognacs are blends that combine brandies from varying sections and vintages into a final product. In the town of Cognac, there are barrels of cognac that have been aging for a hundred years or more.

Label designations as of 2018

VS/ Three-Star (***): aged a minimum of 2 years

Supérieur: aged a minimum of 3 years

VSOP/ Réserve/ Vieux: aged a minimum of 4 years

Vieille Réserve/ Réserve Rare: aged a minimum of 5 years

Napoléon / Très Vieille Réserve: aged a minimum of 6 years

XO/ Hors d’Âge/ Extra/ Ancestral: aged a minimum of 10 years

 XXO: aged a minimum of 14 years

Enjoying Cognac

Although most people prefer not to mix cognac, young­er (VS, or three-star) cognac makes delightful highballs when mixed with soda water, leaving the palate more receptive to wines. Cognac and freshly squeezed orange juice make an enjoy­able cocktail. After dinner, cognac is the perfect companion for coffee.

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].

From left, Christian Arevalo, Beverly Johnson, Christopher Duran, Andrew Lopez, DeShawn Little, Suffolk County Community College Executive Dean Donna Ciampa, Luke Shank, Instructor Brian Karp (VP at SUNation), Demarcus Frazier, Suffolk County Community College Assistant Director of Sustainability Melanie Morris-Carsch, Jokubas Balciunas , Gabriel Gomez, Nicolas Gomez, Jon -Tyler Glennon, and Kwani Opharrow. Photo from SCCC

Suffolk County Community College’s Solar Installer Certificate Program recently graduated an inaugural class of 13 certified installers including a father and son team – Gabriel and Nicholas Gomez.

The 50-hour Solar Installer Certificate Program is hands-on, taught by industry experts, includes a paid externship with a local solar company and the opportunity to earn an OSHA 10 certificate, a Fall Prevention Safety Certificate and a Suffolk County Community College Completion Certificate.

“Career-connected workforce programs are essential to the success of our local economy and will spur a new generation of upwardly mobile Suffolk County residents,” said Suffolk County Community College President Dr. Edward Bonahue. “Together with industry partners, we continue to innovate new ways to deliver short-term career-focused education that prepares students to be immediately ready to work,” Bonahue said.

The course of study covered topics such as fall prevention safety, basic construction, and electric and solar technologies.

The students built a mock roof and mounted solar panels utilizing assorted industry racking systems.

Several students secured jobs in the solar industry immediately after the program’s completion and several others are awaiting interviews.

The program is accepting applications for its March 2023 class. Visit: https://www.sunysuffolk.edu/about-suffolk/sustainability/courses.jsp#tab-d16e3-2

For more information, contact Melanie Morris-Carsch, [email protected], 631-851-6414.