Arts & Entertainment

Girl Scouts help plant the American Elm tree donated by Covanta with Town and Covanta officials looking on. 

Supervisor Chad A. Lupinacci, Councilman Ed Smyth and Councilwoman Joan Cergol were joined by Covanta and Girl Scout Service Unit 12, Troop 239 for an Arbor Day tree planting ceremony and to unveil trees planted with Tree City USA grant funding at Columbia Street Park in Huntington Station Friday, April 30. 

 “Thank you to Covanta Huntington for your environmentally-conscious donation and to our Girl Scouts from Troop 239 for your commitment to Columbia Street Park and many of our green spaces,” stated Supervisor Chad A. Lupinacci. “The Town of Huntington is fortunate to have maintained our Tree City USA designation for over 20 years and thanks to your contributions, grant funding from the New York State Urban Forestry Council, and our Volunteer Parks Stewards like Alvin White, we will continue to plant trees, beautify and preserve our open spaces.” 

 “It’s great to be in Columbia Park, one of the “hidden gems” of the Town’s parks,” said Councilman Ed Smyth. “Our bigger parks get most of the attention, but it is worthwhile for our residents to explore the smaller parks that are often within walking distance of their homes.” 

 “I want to thank Covanta for donating such a beautiful American Elm tree and Girl Scout Service Unit 12, Troop 239 for planting additional saplings at Columbia Park,” Councilwoman Cergol said. “Planting trees is one of the best things we can do for the Town’s natural beauty and for the environment, and I’m proud to serve a Town that has been designated a Tree City USA community for 20 years and running.” 

 Maureen Early, Senior Community Affairs Specialist for Covanta, stated, “Covanta was delighted to partner with Supervisor Lupinacci and the Town of Huntington to plant trees in honor of Arbor Day. It’s efforts like this that remind us how important it is to protect our environment and work toward a more sustainable tomorrow. We thank our municipal leaders for being environmental stewards with us.” 

 Girl Scouts from Troop 239 in Service Unit 12 from South Huntington joined the ceremony to help plant the American Elm tree donated by Covanta to the Town of Huntington to commemorate Arbor Day; the Town Board accepted the donation at their April 13 meeting.  

 Participating in the Arbor Day ceremony were Girl Scout Cadettes Zahara Amorde, Julia Dean, Kate Sperduti, Lily Fleischer, Abbrianna Mandarino, Kate Adams, Morgan Franz, Ava Tulipano, and Allie Lynde, as well as Girl Scout Juniors Sophia Amorde, Nadia McKelvey, and Ava Rodriguez. The Scouts also helped plant additional bare root saplings at the park. Troop Co-Leaders Gina Barone and Christine Reilly attended the event. 

 Girl Scout Troop Co-Leader Gina Barone stated, “It was a privilege and pleasure for Troop 239 to participate in the Town of Huntington Arbor day tree planting event.  Girl Scouts have been passionate proponents of conservation throughout our organization’s 100-plus year history and our troop strives to embody the value of environmental stewardship in our Huntington community.  We are committed to continuing to live the Girl Scout law of “using resources wisely” and protecting the Earth both globally and locally.  Thank you for supporting our mission and for allowing us to be a part of such an inspiring program!” 

 Volunteer Park Steward Alvin White, who serves as the parks steward for Columbia Street Park, also attended the Arbor Day event. 

 The event also celebrated grant funding that allowed additional trees to be planted at the park in late 2020. The Town of Huntington has maintained its designation as a Tree City USA for over two decades. In September 2020, the Town applied for and received $1,000 in Tree City USA grant funding from the New York State Urban Forestry Council to plant five (5) trees at Columbia Street Park in Huntington Station, a site recommended in a Planting Location Evaluation from a tree inventory previously conducted with a Tree Inventory Grant funded by the NYSDEC Urban and Community Forestry Program.

A total of twelve (12) trees were planted under the project; seven (7) trees were funded by an EOSPA-recommended match of $1,900. Most of the trees were planted as street trees to provide shade and a welcoming park aesthetic in 2020, when an event could not be held due to the COVID-19 pandemic. 

Stony Brook University President Maurie McInnis (at center) took in Flowerland with Reginald Ligonde ’21 (at left) and Khadija Saad of the USG (at right).
Flower crowns were worn by many students during the Flowerland festival, elevating the mood.

Before hunkering down to study for finals, Stony Brook students ventured out to enjoy the campus in the Spring. Hosted by the University’s Undergraduate Student Government (USG), Flowerland is a new tradition designed to help students relax and breathe deeply before wrapping up the semester.

Students decorated the plaza around the Student Activities Center with flowers and flower arrangements to mark the new season. The arrangements will be present through the end of finals, reminding students that no matter how their year finished, there should always be time to stop and smell the flowers.

'Captain Sedition'

Reviewed by Jeffrey Sanzel

Author K.C. Fusaro

K.C. Fusaro offers a compelling work of historical fiction with Captain Sedition: The Death of the Age of Reason. It opens in England, 1774. Joethan Wolfe barely survives a duel due to the duplicity of the woman who caused it. While he recovers, the narrative reveals Wolfe as an American ex-pat, working as a courier throughout Europe. Fourteen years earlier, his father had exiled him to England, resulting in their complete estrangement. Wolfe is a for-hire, with no particular scruples, a lothario, a charmer, and a bit of a profligate. Now, he lives in a house with none other than Benjamin Franklin — referred to with sly affection as “The Doctor.” 

Fusaro establishes his approach in the portrait of Franklin, one of the most famous and beloved Americans. He removes Franklin’s halo: “Benjamin Franklin was concurrently the most selfish and the most generous man Wolfe had ever known.” Franklin is miserly with lighting candles due to his difficult upbringing and a candlemaker father. Franklin is calculating, with a fondness for living that is contagious, but he is also Machiavellian. He is present only in the earliest chapters but the portrait establishes Fusaro’s adeptness with even minor characters’ backgrounds and motivations, heralding the rich, engaging tapestry that follows.

When Wolfe learns of his father’s arrest, he spends his last eight year’s earnings acquiring a royal pardon. He sets off on a harrowing trip from Portsmouth to Nova Scotia to the colonies. He intends to deliver various missives to the Tory government in the states. Included is an important document to be placed directly into Governor-General Thomas Gage’s hands, the highest-ranking British official in North America. But Wolfe’s real motive is to seek out and aid his parent. 

Wolfe is an interesting case. As an American abroad, he has found his sympathies lie with the British. But he is truly a man without a country. His ambivalence is unusual in this genre, which usually leans towards the rebels. His objectivity makes him a reliable and intriguing narrator;  each interaction embroils him in a country amid monumental and violent change.

The adventure takes Wolfe from Canada to Boston and then onto Connecticut and Long Island. As he searches for his father, he encounters the best and the worst of both sides. Wolfe’s goal is to stay neutral. However, by saving a man on the road, he lands in the two-sided conflict. While Wolfe makes choices based on his better instincts, the result is that every action becomes political.

One of the most powerful takeaways is the reminder that the Revolutionary War was the first Civil War. Though perceived as the British versus the Americans, the truth is that it encompassed neighbor against neighbor, citizen against citizen. Many had fought side-by-side with the Redcoats against the French. But in 1775, these allegiances are history. This constant state of unrest manifests in both ferocious loyalty and questionable actions.

The British Government doesn’t respect the Americans: “‘They conceive to govern these colonies from across the ocean with no say from we who actually live here. They could not show us more contempt did they spit on us.” Wolfe accepts the reality that “in his experience, all Englishmen viewed Americans as lesser creatures and the British aristocracy’s disdain for Americans was the worst. By their lights, disturbances in far-flung colonies were to be expected and dealt with, quickly and decisively. The better sort of Britons had no more tolerance for rebellious slaves in the Indies.”

Also revealed is the eagerness to fight. “‘You can’t wait for the fighting to start, can you?’ Wolfe said. Tim did him the honor of not pretending otherwise. He backed his ardor with a concise argument based on the English Constitution and especially the Massachusetts Colony Charter, but in the end, Tim wanted to fight.” The world of 1775 is dangerous and roiling, a powder keg in every sense.

The shadow of slavery pervades. Wolfe regards the ability to own slaves and yet fight for one’s own freedom as a gross stroke of hypocrisy. Says one militia commander, “‘… the people are entitled to life, liberty, and the means of sustenance by the Grace of God and without leave of the King.’ In Wolfe’s estimation, the appearance of a slave immediately after rendered the words hollow.”

The book is peopled with an extraordinary cast of characters, expertly blending the historical with the fictional: All seem real, fallible, and wholly dimensional, enforcing Fusaro’s premise that no side is completely right or wrong. Wolfe plays Devil’s Advocate with “‘… how long can Government suppress a population on the other side of the ocean against its will?’” followed by “‘We live in an age of reason. To not consider both sides would be unreasonable.’”

Fusaro’s research is extraordinary. His knowledge of everything from clothing to customs, from mercantile to mercenaries, is exceptional. Whether describing a ragamuffin tailing Wolfe, a difficult voyage, or a simple meal, he paints vivid and detailed pictures. He breathes life into the story with details that elevate the narrative. He has also found a syntax in language that honors the period but avoids sounding stilted or contrived. He also calls attention to the complicated religious landscape and the intolerance it bred within the communities.

The book’s climax is April 19, 1775: The Battle of Lexington and Concord. He unflinchingly describes the carnage —“the raw savagery.” It is in this clash that Wolfe must choose sides —“to declare.” It is a hard lesson for Wolfe, but he has reached the point of no return. He is torn but accepts the reality. 

It is a powerful ending to the first volume of a proposed three-book series. One year from the beginning of Wolfe’s journey, he has returned to his place of birth, witnessed and experienced the change in his homeland, and accepted his fate. We, like Wolfe, will await what comes next.

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Author K.C. Fusaro grew up in Setauket, and after many years away, recently returned to take up residence in Rocky Point. Best known for plying the rock and roll trade with the band Body Politics, along the way to writing fiction there were excursions into film, theater and television, both in front of the camera and behind the scenes.

Pick up a copy of Captain Sedition at Book Revue in Huntington, barnesandnoble.com or amazon.com. 

'Love Spark' by Ron Becker

By Heidi Sutton

It’s time to celebrate the best of the best. This Saturday, the Smithtown Township Arts Council opens its annual Winner’s Fine Art Showcase at the Mills Pond Gallery in St. James. The show will highlight the talents of seven artists who were prize winners in the gallery’s 2019 and 2020 juried exhibitions. 

It is a show that Allison Cruz, Executive Director of the Mills Pond Gallery, looks forward to every year. 

“I always love the Winners Showcase! It gives us an opportunity to enjoy a larger body of work from these talented prize winning artists,” she said.

‘For My Mother’ by Caryn Coville

“For the artists, it is an excellent opportunity to share work with gallery visitors that they either haven’t shown or maybe was not selected in recent juried exhibitions. For me, this is an opportunity to find out more about the artists … maybe find out that they work in different mediums or styles other than those exhibited in our shows. It is always an adventure!”

This year’s Winners Showcase features artists from Long Island as well as Idaho, Buffalo, Maine and New York City. 

“The out of town artists will show only a few works in this show … we could not expect them to pack and ship many pieces to the gallery,” explained Cruz. “We are grateful for their participation and the opportunity to see what artists across the country are creating! The public can explore a larger body of their work on our website.”

Participating artists and the juried exhibits they were in are: Ron Becker (Deer Park) “Celebrating Creativity”; Caryn Coville (Greenvale) “Hand Drawn”; Lupe Galván (Idaho) “Hand Drawn”; Yuke Li (New York) “Transformations: Figures of Our Other Selves”; Joseph A. Miller (Buffalo) “Contemporary Realism”; Holden Willard (Maine) “Transformations: Figures of Our Other Selves”; and Patty Yantz (Setauket)  “Water, Water Everywhere.”

Cruz invites the public to come see this amazing exhibit. “There is nothing like standing in front of these original works of art … seeing the brushstrokes … and feeling the passions and the messages in their pieces. Enjoy the exhibit and experience Art’s capacity to bring joy and hope in challenging times.”

Mills Pond Gallery, 660 Route 25A, St. James presents the Winners Fine Art Showcase from May 8 to June 6. Gallery hours are Wednesday to Friday from 10 a.m. to 4 p.m. and weekends from noon to 4 p.m. Social distancing and the use of masks is required and limited numbers of visitors (25) are allowed in the gallery at one time (5 per gallery room). Admission to the gallery is always free. 

For more information, call 631-862-6575 or visit www.millspondgallery.org.

Images courtesy of Mills Pond Gallery

Strawberry, Spinach, Orange and Almond Salad

By Barbara Beltrami

Moms love salads. They order them in restaurants and for take out and carry them to work in plastic containers. They probably try to get you to eat them. So why not make Mom a special salad or two or three for her special day? It’s a project that accommodates lots of chefs and sous chefs and is fun to prepare and assemble. Here are some out of the ordinary salads that are sure to bring a smile to Mom’s face and lots of hugs to the kitchen crew.

Tomato, Watermelon, Cucumber and Feta Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/4 cup orange juice

Freshly squeezed juice of 2 lemons

1 shallot, minced

1 tablespoon simple syrup

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

2 ripe tomatoes, cut into 1” cubes

1/8 seedless watermelon, cut into 1” cubes

1 medium cucumber, peeled, seeded and cut into 1” cubes

3/4 pound cubed feta cheese

1/2 cup chopped fresh dill

DIRECTIONS:

In a small bowl whisk together orange juice, lemon juice, shallot, syrup, oil, salt and pepper till thoroughly emulsified. In a large salad bowl combine tomatoes, watermelon, cucumber, feta and dill; when ready to serve toss with dressing and serve with toasted pita bread.

Strawberry, Spinach, Orange and Almond Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

2 tablespoons minced red onion

Coarse salt and freshly ground black pepper to taste

7 cups baby spinach, washed 

1 1/2 cups sliced fresh strawberries

1 large orange, peeled, cut into bite-size cubes

1/2 cup sliced toasted almonds

DIRECTIONS:

In a small bowl whisk together the oil, vinegars, onion, salt and pepper. In a large salad bowl toss together the spinach, strawberries and orange. When ready to serve toss with dressing and top with almonds. Serve with sliced grilled boneless chicken breast, lamb chops or steak and baked potato.

Southwestern Chopped Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup  freshly squeezed lime juice

2 teaspoons grated lime zest

1/4 cup extra virgin olive oil

2 tablespoons honey

1 garlic clove, smashed

1 teaspoon chopped fresh jalapeno pepper

1 teaspoon ground coriander

Salt and freshly ground pepper to taste

1 head Romaine lettuce, washed, chopped

One 14-ounce can black beans, rinsed, drained

1 medium-large tomato, chopped

1/2 cup peeled chopped jicama

1 cup fresh, frozen or drained canned corn kernels

1 red onion, finely chopped

1 green bell pepper, chopped

1/3 cup fresh cilantro leaves, chopped

1 avocado

DIRECTIONS:

In a small bowl whisk together the lime juice and zest, oil, honey, garlic, jalapeño, coriander, salt and pepper; let sit and before using, remove and discard garlic. In large salad bowl toss the lettuce, beans, tomato, jicama, corn, onion, bell pepper and cilantro. Immediately before serving, peel avocado and dice, add to salad and immediately toss with dressing. Serve with tacos, nachos, hamburgers, pizza, steak or anything grilled.

Asparagus, Pea, Radish and Bibb Lettuce Salad

YIELD: Makes 4 servings

INGREDIENTS:

1 teaspoon grated lemon zest

2 to 3 tablespoons freshly squeezed lemon juice

1/4 cup extra virgin olive oil

1 to 2 teaspoons honey

Coarse salt and freshly ground black pepper

1 pound fresh asparagus, trimmed

1 head Bibb lettuce, washed and torn into bite-size pieces

1/2 pound snap peas, cut into 1” slices

1 bunch radishes, washed, trimmed, sliced

2 tablespoons snipped fresh chives

DIRECTIONS:

In a small bowl, whisk together lemon zest and juice, oil, honey, salt and pepper. Steam asparagus until barely al dente, about 3 to 4 minutes; immerse in cold water to stop cooking. When cooled, place in large salad bowl and toss with with lettuce, peas and radishes. When ready to serve toss with dressing, sprinkle with chives and serve with meat, fish or poultry. 

Arbor Day celebration at Avalon Nature Preserve. Photo by Heidi Sutton

On May 1, Avalon Nature Preserve, in conjunction with the Village of the Head of the Harbor, hosted a special event in honor of Arbor Day. 

Judy Ogden shows visitors the proper way to plant a bare root sapling. Photo by Heidi Sutton

Visitors to the Preserve were invited to participate in a garden workshop led by Judy Ogden, Trustee and Highway Commissioner for the Village of the Head of the Harbor and owner of Ogden’s Design and Plantings in St. James. All were given a bare root sapling to take home and plant in their yard. 

Ogden spoke of the importance of planting native Long Island trees, and demonstrated how to properly plant and care for a young tree. Attendees were able to choose either an American Witch Hazel or Eastern Redbud sapling to take home, courtesy of the Village of the Head of the Harbor, a Tree City, U.S.A. These two types of understory trees provide many environmental benefits including attracting honeybees, providing seeds for birds and serving as host plants for butterfly larvae.

The Jefferson’s Ferry Foundation in South Setauket hosts a virtual Paint Night fundraiser on Tuesday, May 18 from 6:30 to 7:30 p.m. Create the above painting from the comfort of your own home. No painting skills necessary. All supplies will be available for pick up at Jefferson’s Ferry. Cost is $25 per person. Go to www.jeffersonsferry.org and choose the “Giving” tab. Deadline to register is May 11. For more information, call 631-675-5507.

Rite Aid

Rite Aid announced on April 30 it is now administering the COVID-19 vaccine at all locations, spanning more than 2,500 stores in 17 states. Following the latest guidance from the Biden Administration, all those aged 16 years or older are now eligible for vaccination, and Rite Aid encourages everyone to schedule an appointment as soon as possible.

While scheduling appointments in advance is recommended to reduce wait time and guarantee availability of the vaccine, Rite Aid is now also accommodating walk-in vaccines on a limited basis in every store. Enabling walk-in appointments supports customers that may not have access to internet while also meeting the need for flexibility for customers. People interested in a walk-in appointment are encouraged to visit their local Rite Aid to confirm availability.

“The availability of vaccines in every Rite Aid location is a major milestone in our ongoing effort to fight COVID-19. We’ve been on the front lines since the beginning of the pandemic, working across our store footprint to bring testing and vaccines directly to local communities,” said Jim Peters, chief operating officer, Rite Aid. “Vaccine availability is improving every day, and our pharmacists are ready to administer vaccines safely and efficiently, providing the benefits of pharmacist-administered vaccines in a safe and sterile environment right in your neighborhood. Also, in addition to the grassroots efforts we’ve undertaken with our community partners, the availability of these walk-in appointments provides another way for those with limited or no technology access to more easily obtain COVID vaccines. We encourage everyone to make an appointment, or walk-in, today.”

Through its participation in the Federal Retail Pharmacy Program and as an Official COVID-19 Vaccination Program Provider, Rite Aid has accelerated its COVID-19 immunization efforts as allocation has expanded. Rite Aid’s certified immunizing pharmacists are administering the Moderna, Pfizer-BioNTech and Johnson & Johnson (Janssen) vaccines.

Individuals ages 18 and over can schedule appointments using the Rite Aid scheduling tool found at www.RiteAid.com/covid-19. Those ages 16 and 17 can schedule an appointment with guardian consent at any store administering the Pfizer vaccine by contacting the store’s pharmacy directly. Those stores can be found here.

For more information about Rite Aid’s COVID-19 vaccine efforts, please visit www.RiteAid.com/covid-19.

Members of the Harbormen Chorus in Stony Brook will serenade beloved mothers for Mother's Day.
Coming off a successful virtual singing Valentine program, the Stony Brook-based Harbormen Men’s Chorus is back in business with their offer of online entertainment for all beloved Mothers. Call 631-644-0129 to order this special Mother’s Day Love Song by an ensemble from the Chorus. It can be accessed at any time from any device for only $35. Satisfaction is always guaranteed. And Happy Mother’s Day! Also, you can keep up with the Harbormen Chorus at www.Harbormen.org

'Midnight Pasta'

By Barbara Beltrami

Even if you are not one of those people who insists on anchovies for their pizza topping, please read on because those tiny, salty little fillets that come in that hard-to-open tin can be judiciously included as an ingredient to enhance taste in many recipes. 

While most anchovy recipes that I’ve tried are Italian ones, it logically follows that they can be found in any Mediterranean cuisine. Think of them as part of an antipasto platter, in a “midnight pasta” with olive oil and garlic, as a focal ingredient in bagna càuda, on a crostini, adding zing to otherwise bland sautéed greens or as a topping on flatbread. 

Still not convinced? Then try anchovy cream or paste which comes in a tube and squeeze a little on a piece of grilled Italian bread anointed with olive oil or try the recipes below. And don’t forget, it’s anchovies that make a classic Caesar salad one of your favorites.

‘Midnight Pasta’

‘Midnight Pasta’

YIELD: Makes 2 to 4 servings

INGREDIENTS:

1/3 cup olive oil

4 garlic cloves, mashed into a paste

1/2 teaspoon crushed red pepper flakes

One 2-ounce tin anchovy fillets, mashed into a paste

4 tablespoons chilled unsalted butter

1/2 pound thin spaghetti

1/4 cup chopped parsley

DIRECTIONS:

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring frequently, until golden, about 2 to 3 minutes. Add crushed red pepper flakes and anchovy and with back of wooden spoon incorporate into garlic and oil. Cook, constantly stirring, one to two minutes. Reduce heat to low and stir in butter. Meanwhile, bring large pot of water to boil, add salt to taste, add spaghetti and cook according to package directions until al dente. Drain and transfer to skillet, add parsley, toss with garlic-anchovy mixture and serve immediately with a tomato salad.

Bagna Càuda

Bagna Càuda

YIELD: Makes 6 servings

INGREDIENTS:

1 cup extra virgin olive oil

1/2 stick unsalted butter

12 anchovy fillets

6 garlic cloves, chopped

Salt and freshly ground black pepper to taste

3 carrots, peeled and cut into sticks

3 celery ribs, cleaned and cut into sticks

12 bite-size cauliflower florets

1 green bell pepper, seeded, cut into 12 strips

1 red bell pepper, seeded and cut into strips

12 wedges fennel bulb

1 crusty French baguette, sliced

DIRECTIONS:

In a food processor or blender make an emulsion of the oil, butter, anchovies, garlic, salt and black pepper; transfer mixture to a medium saucepan and cook over low heat, stirring occasionally. Pour into fondue pot or flame proof casserole over alcohol burner. Place veggies on a large plate encircling pot and have guests dip them into the oil mixture, being sure to scrape the bottom and hold over bread slices to catch the drips. Serve with a dry white wine.

Anchovy and Egg Crostini

YIELD: Makes 8 servings

INGREDIENTS:

16 half- inch thick slices French baguette

1/3 cup extra virgin olive oil

16 anchovy fillets

Scant tablespoon freshly squeezed lemon juice

Freshly ground white pepper to taste

4 hard-boiled eggs, peeled and sliced

1/2 cup freshly snipped chives

1/4 cup chopped dill

DIRECTIONS:

Preheat broiler or grill on high setting.  Brush one side of each slice of bread with a little of the oil and place, oiled side down, on baking sheet or grill and toast on one side, until golden brown, about one minute. Remove from heat, place grilled side down on a platter. In medium bowl, mash anchovies with back of a fork and combine with the remaining oil, lemon juice and pepper; add egg slices and gently toss them with the mixture, then spread them on toasted bread slices. Scatter chives and dill on top. Serve with prosecco.