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Chef Brian Crawford. Photo by Andrea Kiefer

Ruggero’s Family Style Restaurant, located at the Shoppes at East Wind, 5768 Route 25A, Wading River has announced that Brian Crawford has joined the team as the new executive chef introducing a fresh culinary perspective for a new refined menu.  

We’re tempting to fashion classical Italian food in a modern bistro setting” says Crawford, “by using fresh local ingredients, seasonal ingredients, corn, tomatoes when they are in season and then other ingredients when the season changes.”

Growing up in the Berkshires, Chef Crawford developed an appreciation for cooking from his parents, who were both chefs “My parents were an inspiration into cooking overall, sometimes I call it a carnival lifestyle, restaurant world is the last of the carnies. So, they drove us all hard, and which helped me along my journey.” A 30-year journey of traveling the globe took him to in Chicago, San Francisco, DC, Shanghai and New York, honing his culinary skills.  Most recently at as Culinary Director at BEA Restaurant, Executive Chef at Dean and Deluca’s, and serving as director and partner at the famed The Todd English Food Hall at the Plaza Hotel in New York.  “I mentored under a chef in Chicago … Chef John Vlandis , he specialized in the California style of cooking Alice Waters – fresh organic and then as well I spend several years working with Todd English – learned fine Italian food and how to apply that to the American palate…I want to take all those experiences and put them on a plate for the guest.”

Crawford’s vision for Ruggero’s is to offer a “slow food” approach to the cuisine.  Founded by Carlo Petrini in Italy in 1986, “Slow food” is an alternative to “fast food”, a concept based on dishes made from fresh locally sourced ingredients. Chef Crawford plans to offer more seasonal items sourced from Long Island, while also keeping with the traditional Italian fare that people expect when they visit. “We’re dealing with a lot more, fresh organic items, heirloom tomatoes, fresh organic broccolini so we want people to experience the freshness. We’re not just a sauce house, we’re a classic Italian sauce house, but we also have a variety of experiences for the more contemporary guest. So, if people had flavors in Manhattan or California, where they are looking for something more modern, and not just pasta and sauce, then we want them to have that experience.”

“At Ruggero’s we are very good about trying to keep what we do local, especially this time of year when everything is so fresh.  Why buy a tomato shipped green two weeks ago from California and gassed up in a truck cross country when local Beefsteaks and Heirlooms are in peak season. Our fish is bought on Long Island from Mastic Seafood, our Meats and Chicken are mostly butchered locally at the Rocky Point Cow Palace, with some special duck breasts coming from the Crescent Duck Farm in Aquebogue, NY.  We also work with a special program with Baldor Produce that connects chefs and restaurants with local in season produce. From that we get Kale, Spring, Mix and Baby Spinach from Sutur Farms in Calverton and  Micro Greens From Koppert Cress in Cutchogue, NY among others.  When I go out shopping myself for the restaurant I love the honey, corn, berries and peaches from May Farms in Wading River, but my favorite stop is Hudun Farms on Middle Country Road in Calverton. The squash and cucumbers make a perfect salad, and tomatoes are at peak now.  Beefsteak tomatoes have a savory taste when salted,  it’s like having a steak. And for about $45 you can pick up a bushel of plum tomatoes for making sauce.  50 pounds will come out to about 12 quarts of sauce” he said.

Crawford’s desire is for people to not only taste his food, but to appreciate the presentation, and how it feels on their palette. “I want you to have a total joyful experience in your food. And so, when you come, you’ve had great food and wonderful time and I just want people to come happy and leave happy.”

Ruggero’s menu includes favorite classic Italian dishes made with handmade fresh pasta and more modern dishes made from fresh, local ingredients like tuna avocado crudo.  Gluten free and other dietary option are available upon request. 

Restaurant hours are Sunday,  Wednesday and Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 9:30 p.m. Closed Tuesdays. For more information, call 631-886-1625 or visit www.ruggerosrestaurant.com.

 

 

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Pappa al Pomodoro Pixabay photo

By Barbara Beltrami

It seems like just yesterday but it was actually last year that I wrote about summer soups. And I’m doing it again not just because it’s perfect weather for them, but also because I keep coming up with new concoctions and discoveries. Here are my three most recent favorites. I came up with the salad soup one night when we had a vegetable drawer full of salad ingredients and not much else. The pappa al pomodoro came from what else? A bumper crop of tomatoes. And the garlic soup? Well, that’s a long story that I don’t have room for here.

Salad Soup

This is sort of like a gazpacho but is a little tamer.

YIELD: Makes 4 servings

INGREDIENTS:

6 large ripe tomatoes, chopped

1/4 Vidalia onion, peeled and chopped

1 cucumber, peeled and seeded

2 large red bell peppers, trimmed and chopped

2 garlic cloves, lightly bruised

1 cup cooked arborio or long- grain rice

2 cups water

1/4 cup extra virgin olive oil, preferably from Liguria

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

Cayenne pepper to taste

Basil leaves or dill for garnish

DIRECTIONS: 

In a large bowl combine all ingredients and stir well; cover and refrigerate for at least four hours; remove garlic and reserve for another use: adjust seasoning if necessary. Place ingredients in a food processor or blender until very finely chopped but not pureed. Return to bowl, cover and refrigerate another hour. Ladle into stemmed glasses of dishes, garnish, and serve with focaccia on the side.

Pappa al Pomodoro (Tomato and Bread Soup)

This is a great way to use those tomatoes that seem to ripen all at once and stale bread.

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 garlic cloves, peeled and chopped

3/4 cup extra virgin olive oil

1 large sprig sage, stems removed

1 2/3 pounds stale Italian or French bread, sliced thin

1 2/3 pounds fresh ripe tomatoes, puréed

Sea salt and freshly ground pepper to taste

Fresh sage leaves for garnish

DIRECTIONS: 

In a deep skillet heat oil over high heat; add garlic and sauté briefly, about 30 seconds. Add sage leaves and bread, and, turning once, sauté until bread turns golden; add tomato puree, salt and pepper and, stirring frequently, boil for 5 minutes. Add just enough cold water to cover mixture, then over low flame bring to a simmer. Stirring occasionally, cook for 30 minutes until mixture achieves a mushy consistency that is neither too thick nor too runny. Serve chilled, lukewarm or at room temperature with fresh corn on the cob.

Garlic Soup

This is not your usual garlic experience; creamy and smooth, it actually has a rather mellow flavor.

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

1/2 medium onion, peeled and minced

8 garlic cloves, peeled and chopped

1 medium russet potato, peeled and chopped

4 cups chicken broth

1 cup cream

2 tablespoons sour cream

Salt and freshly ground pepper to taste

Snipped fresh chives for garnish

DIRECTIONS:

In a medium saucepan over medium-high heat, briefly sauté the onion until it becomes opaque and the garlic until it releases its aroma, about 3 to 5 minutes. Add potato and chicken broth, bring to a boil, then lower the heat, cover and simmer about 20 to 30 minutes, until potato and garlic are soft and mushy. In a blender or food processor, puree mixture until smooth, transfer to a bowl, cover and refrigerate until cool. When ready to serve, ladle into bowls or mugs, stir in cream and sour cream, add salt and pepper and garnish with chives. Serve with crusty bread and cheese.

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The Town of Smithtown Horizons Counseling & Education Center, in partnership with St. Catherine of Siena Medical Center, will mark International Overdose Awareness Day by holding a free Narcan training event for the community. On Tuesday, August 31st at noon, the Community Action for Social Justice Organization (CASJ) will conduct a free NARCAN® training seminar outdoors under the shaded pool deck at Smithtown Landing Country Club, 495 Landing Avenue, Smithtown.

“This is an invaluable life saving skill for everyone and anyone to learn. Don’t think to yourself, I’ll never need this skill… you simply just never know! Accidental overdoses on prescription drugs can easily happen to an elderly person living alone or to a family member suffering from dementia. Additionally, we’ve been fighting an opioid epidemic for years. The coronavirus pandemic undoubtedly made it more difficult to fight back and get people help. Human beings make mistakes, but they all deserve a second chance… Narcan training is a weapon against this battle… and everyone should arm themselves with this life saving skill.” – Supervisor Ed Wehrheim

St. Catherine of Siena Medical Center and Horizons Counseling & Education Center resource tables will be set up around the training area, filled with invaluable services, information, promotional items and refreshments. Space is limited and on a first come first serve basis. Residents can reserve space by contacting Horizons Counseling & Education Center at (631) 360-7578 via email at [email protected] or register online: (https://events.r20.constantcontact.com/register/eventReg?oeidk=a07eige1kdaaa916e45&oseq=&c=&ch=)  Reservations for training should be made before the end of business on Monday August 30th, 2021.

International Overdose Awareness Day is the world’s largest annual campaign to end overdose, remember without stigma those who have died and acknowledge the grief of the family and friends left behind. It began in 2001, led by Sally J Finn at The Salvation Army in St Kilda, Melbourne. Since then, communities, governments, and organizations work to raise overdose awareness about one of the world’s worst public health crises, and promote action and discussion about evidence-based overdose prevention and drug policy.

About Community Action for Social Justice:

Community Action for Social Justice (CASJ) is a not-for-profit organization that fosters improved health and quality-of-life for Long Islanders impacted by drug use, incarceration, homelessness, and chronic disease through participant-centered services and policy advocacy to reduce  broader social and structural barriers. A vital part of CASJ’s work is their Overdose Prevention Program, which provides free training and naloxone (Narcan) kits, not only at community events, but with individuals and families in the comfort and privacy of their own homes. To learn more visit: https://casj.org/

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A Fruity, Frosted Dessert

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite. Find more dessert recipes at Culinary.net.

Frosted Banana Cake

INGREDIENTS:

2  medium ripe bananas

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1  cup sour cream

1/4  teaspoon vanilla extract

2  cups flour

1  teaspoon baking soda

1/4  teaspoon salt

Nonstick cooking spray

Frosting:

1  package (8 ounces) cream cheese, softened

1/2  cup butter, softened

2  teaspoons vanilla extract

3  cups powdered sugar

DIRECTIONS:

Heat oven to 350 F.

Peel, slice and mash ripened bananas; set aside.

In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.

Prepare 9×13 baking pan with nonstick cooking spray. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.

To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.

Frost cake. Store in refrigerator until ready to serve.

See video here.

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Stock photo
Excess fat contributes to increased inflammation

By David Dunaief, M.D.

Dr. David Dunaief

Obesity is an ongoing struggle for many in the United States. If you, like many, put on some extra pounds during the past 18 months, it’s even more concerning.

Obesity is a disease unto itself and is defined by a BMI (body mass index) of >30 kg/m2, but obesity can also be defined by excess body fat, which is more important than BMI.

Poor COVID-19 outcomes have been associated with obesity, especially in the U.S. In a study involving 5700 hospitalized COVID-19 patients in the NYC area, the most common comorbidities were obesity, high blood pressure and diabetes (1). Of those who were hospitalized, 41.7% were obese.

In a study in China, results showed that those who were overweight were 86 percent more likely to have severe COVID-19 pneumonia, and that percentage increases to 142 percent when obesity is reached (2).

In fact, one study’s authors suggested quarantining should be longer in obese patients because of the potential for prolonged viral shedding compared to those in the normal range for weight (3).

And though age is a risk factor for COVID-19, among those younger than 60 and obese, there is a two-times increased risk of being admitted to the hospital, according to a 3,615-patient study at NYU Langone Health (4).

While these studies do not test specifically for the more recent variants, I would expect the results are similar.

Why is risk for severe COVID-19 higher with obesity? 

According to the prevailing theory, obesity may interfere with mechanical aspects of breathing, thus increasing airway resistance and make gas in exchange more difficult in the lung. It may also impede on lung volume by exerting pressure on the lungs and may involve weaker muscles necessary for respiration (5).

Why is excess fat more important than BMI? 

First, some who have elevated BMI may not have a significant amount of fat; they may actually have more innate muscle. More than 25 percent of my patient population is “solidly built,” which means they have greater muscle mass as well as too much excess fat. Visceral fat is the most important, since it’s the fat that lines the organs, including the lungs.

For another, fat cells have adipokines, specific cell communicators found in fat cells that communicate with other fat cells but also other systems such as the brain, immune system, muscles, and liver. Adipokines can be mediators of both inflammation and insulin resistance, according to an endocrinology study (6). In a study of over 4,000 patients with COVID-19, the author suggests that inflammation among obese patients may be an exacerbating factor for hospitalizations and severe illness (7). 

If we defined obesity as being outside the normal fat range – normal ranges are roughly 11-22 percent for men and 22-34 percent for women – then close to 70 percent of Americans are obese.

Inflammation reduction and weight-loss combined

In a randomized controlled trial with 75 participants comparing a plant-based diet to a control diet, there was a greater than 14 lbs. weight reduction and roughly 10 lbs. fat reduction over a 14-week period (8). Of the weight lost, about 70 percent was excess fat. Remember, excess body fat, through adipokines, may be inflammatory and increase the risk of severe COVID-19. 

The weight reduction with a plant-based approach may involve the increase in fiber, reduction in dietary fat and increased burning of calories after the meal, according to Physician’s Committee for Responsible Medicine (PCRM) (9).

You also want a diet that has been shown to reduce inflammation.

We recently published a study involving 16 patients from my clinical practice. It shows that those who ate a whole food plant-based LIFE (low inflammatory foods everyday) diet over a seven-day period had a significant decrease in inflammation measured by hsCRP (high sensitivity c-reactive protein). This occurred in those who completely changed their diets to the LIFE diet, but also occurred in those who simply added a greens and fruit-based smoothie daily to their existing diet (10).

In my practice, I have seen a number of patients lose a substantial amount of weight, but also body fat, over a short period. For instance, a 70-year-old male lost 19 lbs. of weight and 12 lbs. of body fat over a six-week period. His inflammation, which was very high to start, dropped substantially to the border of optimal levels, using hsCRP as the inflammation measurement. This patient and many others have seen tandem reductions in both weight and inflammation. To boot, this was a cardiac patient whose cardiologist had considered a stent, but later said he did not need it after reducing his inflammation.

If the continuing COVID-19 concerns do not convince you that losing excess fat is important, then consider that obesity contributes to, or is associated with, many other chronic diseases like cardiovascular disease, high blood pressure, and high cholesterol, which also contribute to severe COVID-19. Thus, there is an imperative to lose excess body fat.

References:

(1) JAMA. online April 22, 2020. (2) Clin Med (Lond). 2020 Jul; 20(4): e109–e113. (3) Acta Diabetol. 2020 Apr 5: 1–6. (4) Clin Infect Dis. 2020 Jul 28;71(15):896-897. (5) Chron. Respir. Dis. 5, 233–242 (2008). (6) Front Endocrinol (Lausanne). 2013; 4:71. (7) MedRxiv.com. (8) Nutr Diabetes. 2018; 8: 58. (9) Inter Journal of Disease Reversal and Prevention 2019;1:1. (10) Am J of Lifestyle Med. online Oct. 5, 2020.

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. 

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Pictured with the West Meadow beach clean-up volunteers are, from left, co-founder of the Pollution Prevention Passport program, Cayla Rosenhagen; Town of Brookhaven Department of General Services Executive Assistant, Frank Petrignani; Councilmember Jonathan Kornreich; program co-founder, Iris Rosenhagen; Brookhaven Town Youth Board Chair Charlotte Pressley (third from right); Supervisor Ed Romaine (second from right) and Town of Brookhaven Environmental Educator, Nicole Pocchaire (right). Photo by Raina Angelier

By Cayla Rosenhagen

Cayla Rosenhagen

In the words of Dr. Jane Goodall, “Only if we understand, can we care. Only if we care, will we help. Only if we help, we shall be saved.”

Environmental awareness is critical in creating widespread care for the nature that surrounds us. And when we care, we are driven to protect.   

A press conference was held on August 18 at West Meadow Beach in Stony Brook to announce the launch of Brookhaven Town’s new environmental conservation program for all ages. The event, preceded by a beach clean-up with over fifty volunteers, celebrated a novel way for locals to get involved in protecting and appreciating the natural beauty our town has to offer. 

Members of Brookhaven’s Youth Board, including myself, joined Town Supervisor Ed Romaine, Councilmember Jonathan Kornreich, and town environmental educator Nicole Pocchiare at the beach to kick off the Pollution Prevention Passport initiative.

The Passport program encourages community members to visit Brookhaven’s many parks and beaches and record their travels in their very own document of travel. Additionally, it fosters environmental stewardship by supporting and suggesting eco-friendly decisions and collecting litter. 

Inside the passport, participants will find pages to tally the kinds of litter they have found, to document and illustrate their experiences, and record the conservation efforts they have made during their outings. A map featuring an inspiring list of Brookhaven’s abundant parks and beaches can be found in the back of the passport. 

After filling in the passport, it can be submitted to the Town for a “Stamp of Stewardship,” as recognition for the participant’s contribution to protecting Brookhaven’s green spaces.   

To download and print a passport of your own, or to find out more about the program, please visit brookhavenny.gov/passport.

Cayla Rosenhagen is a local high school student who enjoys capturing the unique charm of the community through photography and journalism. She serves on the board of directors for the Four Harbors Audubon Society and Brookhaven’s Youth Board, and is the founder and coordinator of Beach Bucket Brigade, a community outreach program dedicated to environmental awareness, engagement, and education. She is also an avid birder, hiker, and artist who is concurrently enrolled in college, pursuing a degree in teaching. 

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Photo from Leg. Hahn's office
Photo from Three Village Chamber of Commerce
Photo from Three Village Chamber of Commerce

The Three Village Chamber of Commerce hosted a ribbon cutting and grand reopening celebration for Mario’s Restaurant in East Setauket on Aug. 18. The community welcomed back brothers Jack and Gary Tiply, along with partner Billie Phillips, for a classic reboot of one of the oldest and most notable Italian restaurants on the North Shore.  

The special event was attended by Suffolk County Legislator Kara Hahn, Brookhaven Town Councilmember Jonathan Kornreich, members of the chamber, family and friends.

The Tipleys owned Mario’s for 28 years before selling the restaurant in 2007. They reclaimed ownership in 2019 after a fire damaged the restaurant’s kitchen. Renovations have been completed and the restaurant has put pizza back on the menu.

“Mario’s Restaurant is a community treasure as are the owners. Everyone in the community can tell a story about being there for a reunion of friends or classmates, a special life event or family gathering. So many people in the area also met their spouse here. Congratulations to Gary, Jack and Billie on the new Mario’s,” said Leg. Hahn.

Pictured in first photo from left, Councilmember Jonathan Kornreich, Three Village Chamber President Jane Taylor;  chamber members Carmine Inserra, Colette Frey-Bitzas, Rob Taylor; Legislator Kara Hahn; owners Gary and Jack Tipley; and chamber members Charles Lefkowitz, and Michael Ardolino.  

Located at 212 Main St., East Setauket, the restaurant is open from 11:30 a.m. to midnight Tuesday to Sunday for indoor dining and takeout. For more information, call 631-751-8840 or visit www.mariossetauket.com.

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Photo by Tom Caruso

SPLISH-SPLASH

Tom Caruso of Smithtown captured this scene at Frank Melville Memorial Park in Setauket on Aug. 7. He writes, ‘I was walking around the Setauket Millpond when I heard a lot of splashing. I found several Canada Geese flapping their wings on the water and caught this one spraying water everywhere. It was quite a sight.

Send your Photo of the Week to [email protected]

 

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What do you see in the clouds? Photo by Gerard Romano

By Elof Axel Carlson

Elof Axel Carlson

It is rare for me to learn a new word as I approach my 90th year. The ones I encounter are usually scientific because I look through science journals and e-science news.  Even less frequently do I learn new words from popular culture. 

The word I just learned is “pareidolia.”  It refers to the capacity most humans have of seeing images where they don’t belong like seeing a man in the moon or faces and bodies in the clouds. Optical illusions also provide such constructions from ambiguous drawings. 

Some people have heightened imaginations and I recall my mother, who was schizophrenic, often imagining people staring at her, whispering about her, or saying to me that the sitter I hired to look after my bed-ridden father when my wife Nedra and I went out, was a Nazi disguised in woman’s clothing. I also remember the great pleasure I had as a youth in the 1940s reading Crockett Johnson’s comic strip Barnaby, a boy who had an imaginary  fairy godfather who used his cigar as a magic wand.  

There are boundary lines between illusion and delusion. That includes religious apparitions, conversations with God or saints, revelations dictated to a scribe that become religious scripture. It includes the oral tradition of polytheistic religions like the Greek and Roman Gods.  For the most part these are tolerated or admired in our cultures. 

What is less convincing are the mental constructions used to justify racial prejudice, assigning hereditary fixed traits to people based on caste or social class. At one time it was assumed an upper-class person (often with a title) would not lie and his testimony would be sufficient in court. In politics there is a tendency to define an opponent by looking for flaws in character or errors of judgment that get amplified if not invented.  

I wonder if all creativity in the arts involve a similar ability to see patterns and images that come out of difficult to pin down experiences in the preceding days or weeks. Clearly there is a spectrum of such images with outcomes that can be inspiring, beneficial, of even hateful in their consequences. Fortunately, reason and science offer ways to prevent  or limit such bad outcomes. 

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

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Jennifer Hudson pays homage to the Queen of Soul in 'Respect'. Photo from MGM

Reviewed by Jeffrey Sanzel

Aretha Louise Franklin began her career as a child singing in her father’s Baptist Church. She would go on to be one of the most important and influential vocalists of all time. Beloved as a musician as well as civil rights activist, “the Queen of Soul” would touch millions.

Tony-Award nominated Liesl Tommy makes her featured film debut with Respect, a biopic of Franklin’s early life and rise to fame. Beginning in her Detroit home in 1952 and traveling forward twenty years, Tracey Scott Wilson’s screenplay is a mostly straightforward look at one of the most iconic figures of the music industry. 

The film begins with ten-year-old Aretha (a marvelous Skye Dakota Turner) being woken by her father, Baptist minister C.L. Franklin (Forest Whitaker), to entertain his guests. The opening sequences show his pride in her vocal prowess and his manipulative nature, themes that will carry through their entire relationship. During one party, a friend of her father’s rapes the preadolescent Franklin. The film is a bit hazy about the rape and the birth of her first two children, sidestepping a murky part of Franklin’s past. (There have been multiple articles written about both the liberties and inaccuracies of Respect.)

Jennifer Hudson and Marlon Wayans in a scene from ‘Respect’. Photo courtesy of MGM

The story continues with her breaking from her father’s supervision and connecting with Ted White (Marlon Wayans), who becomes her manager and husband. Unfortunately, White is abusive, with Franklin trading one controlling man for another. Along the way, she signs with Atlantic Records producer Jerry Wexler (Marc Maron), who becomes an impetus in her career shift. 

One senses a list of items that the creators wanted to cover and checked them off as they went, manifesting in a mechanical progression. In addition, the dialogue often states the characters’ thoughts and feelings rather than revealing them in action. As a result, the subtext—the underlying humanity—is often lost as the plot moves forward. 

Tommy and Wilson have managed to make recording fascinating and engaging. The breakthrough recording in Muscle Shoals, Alabama, runs the gamut from tense to exhilarating. Throughout, the scenes focusing on Franklin’s art and craft shine. Recreation of interviews is cleverly juxtaposed with the “reality” of the moment. But more could have—and should have—been made of her civil rights work.

Jennifer Hudson and Forest Whitaker in a scene from Respect. Photo by Quantrell D. Colbert/MGM

Whitaker makes the most of Franklin’s father, but because Wilson has avoided many of the more unsavory aspects of C.L. Franklin (alluded to but unconfirmed), the character never feels fully realized. Marlon Wayans fairs a bit better, finding the edge and danger in White. 

Marc Maron is a joy as Wexler, both caring and quirky. Kimberly Scott shines as the family matriarch. Audra McDonald makes the best of what is little more than a cameo as Franklin’s mother. Tituss Burgess embodies kindness as James Cleveland, a man who arcs through her entire life. Mary J. Blige brings the right blend of imperious ego and genuine no-nonsense to Dinah Washington (though her major scene is an incident most likely connected to Etta James).

At the center of the film is Jennifer Hudson, delivering a knockout performance. Hudson first encountered Franklin when she sang “Share Your Love With Me” in her American Idol audition. Then, following Hudson’s Academy Award win for Dreamgirls, Hudson visited Franklin in New York. According to Hudson, “… one of the first things she said to me was, ‘You’re gonna win another Oscar for playing me, right?’”.

Hudson brings warmth and intelligence to her Franklin, navigating the entire range of innocence and hope to the constant struggle with her inner demons. She allows the pain to swell and recede, some moments turning in and others lashing out. Her growth to stardom and the price that she paid remain in precarious balance. Hudson owns every song, honoring Franklin but bringing her own power to the interpretations. She celebrates the entire range of Franklin’s work, from the church music to early jazz standards to finally those that became her signature songs. Whether taking on the traditional “Ac-Cent-Tchu-Ate the Positive,” finding the depths in “I Never Loved a Man (The Way I Love You),” soaring with “Amazing Grace,” or exploding with “Respect,” Hudson delivers in the dozen-plus songs.

There is an odd misstep in the closing of the film. Franklin’s Kennedy Center Honors performance of “Natural Woman” is shown in its entirety, a spectacular reminder of Franklin’s unique, extraordinary presence. Hudson follows this singing “Here I Am (Singing My Way Home,” a new song composed for the film. This pleasant if unspectacular song highlights the exceptional Franklin songbook and comes across as a clumsy attempt for a Best Song Oscar nomination. It seems a step-down and superfluous.

Respect touches on many of the highs and lows of Aretha Franklin’s rise to fame. Franklin had a complicated life, and while Respect is sincere, Franklin deserved a more complex approach to telling her story. But, in the end, Jennifer Hudson’s star performance shines through.

Rated PG-13, Respect is now playing in local theaters.

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