Arts & Entertainment

Grey Squirrel. Photo from Pixabay

By John L. Turner

While it was more than 50 years ago I remember the details sharply, as if the event had happened a few days ago. The oak I carefully but rapidly climbed was a young tree about 30 feet tall with a full canopy of branches, growing in a small patch of woods between the elementary school I had attended and a residential street (It was in these woods I first saw Pink Lady’s Slipper, a wonderful native orchid). And there in a nook where two branches emerged from the main trunk was the object of my scamper — the nest of a grey squirrel that I wanted to inspect.

My interest in squirrels and their nests came about from a book I had looked at in the junior high school library; I think it was entitled “Animal Homes”— although this factoid I don’t remember quite so clearly! But what I do remember in the book was the account which explained that grey squirrels make two types of nests — those in tree cavities, often used in winter, and the one I was going to inspect consisting of a globe-shaped leafy ball, known as a “drey,” wedged amidst branches, also used in winter but more often during the warmer months. The account mentioned that most dreys consisted of a single chamber although occasionally they make two chambers — the equivalent of a foyer leading into the living room.

Working my way up the tree I reached the destination and with a little bit of anxiety bordering on trepidation stuck my hand into the nest and felt around. Fortunately no one was home, which is what I expected since several bangs on the main trunk next to the drey had elicited no response. I quickly realized I had a two chamber nest.

The entrance chamber was the smaller of the two and I could feel a partial wall separating the two. The back chamber was about 50% bigger than the size of a curled squirrel (say that tens time fast!) I was surprised by how solid the nest felt and how thick the walls were (they can contain more than 20 layers of leaves; one researcher tickled apart the wall of a drey and found 26 leafy layers).

The thick wall of a squirrel nest serves two vital functions — helping to keep rain out and body warmth in and the leafy layered wall exceeds in doing both. The leaves act like shingles on a roof and their overlapping positioning helps to prevent water from infiltrating the nest. Similarly, the leaves help to retain heat and many experiments have documented their thermal benefits, by keeping internal nest temperatures high when occupied by the squirrel. In one study in Finland researchers found that once a red squirrel entered a drey it quickly warmed up, making the temperature inside the nest 60 to 80 degrees warmer than the surrounding air.

The latin or scientific name for the grey squirrel is Sciurus carolinensis; the genus name means “shadow tail,” a reference to the shadow the tail makes when its arched over the back of the squirrel, a common position when the animal is eating. The species name relates to Carolina, where the first squirrel was presumably first discovered and described to science.

Grey squirrels live up to their name, being grey in coloration, but if you get a chance to view a squirrel up close you’ll see the pelage is a bit more colorful. Occasionally while birding I’ll train my binoculars on a nearby squirrel and I am always taken by their subtle beauty, enrobed as they are in muted earth tone colors. The squirrel’s underside is white and it’s face, tail, and armpit is diffused with brown. There’s a flecking of black, white, and brown or tan peppered throughout the grey fur. Melanistic (all black) and albinistic (all white) squirrels occur with melanistic being the more common of the two rare pelages, but even these blacks squirrels make up less than one percent of the population. I remember, as a child,when visiting my aunt who lived in Rye, New York seeing a population of black squirrels that lived in the forest next to a golf course.

When it comes to managing their food supply rodents generally display two types of behaviors: scatter hoarding or centralized or “larder” hoarding, with grey squirrels practicing the former (chipmunks employ the latter). If you watch grey squirrels in the fall you’ll see them carrying acorns and other nuts burying them (or caching them) in dozens of locations. This behavior suggests they possess very good memories, which they indeed do, since 95 to 99% of the cached nuts are recovered and eaten.

I recently watched acorn caching involving a squirrel on my front lawn. The squirrel walked slowly and then stopped to paw the earth, followed by some sniffing, the way a squirrel assesses the suitability of the site in the grass in which to hide the acorn. It did this three or four times apparently unhappy with something about each of the sites until it finally met the right set of squirrelly conditions at a site near a tall holly tree. Scratching quickly with its front paws the squirrel quickly buried the acorn. Its scattered larder was now one acorn larger.

Grey squirrels are quite adept at differentiating acorns from different oak species; they “know” that acorns from white oaks germinate in the fall while those of red oaks do so in the following spring and, not surprisingly, eat the white oak acorns first while storing acorns from red oaks. Another advantage to this strategy, besides eating acorns that would be lost to germination if they tried to store them, comes from the fact that tannin levels in red oak acorns (tannin is the ingredient that makes your lips pucker when drinking red wine) lessens over time, making the acorns less bitter and more palatable.

We’re not sure if squirrel lips pucker when eating tannic acorns but I do know they develop a large stained moustache while and after eating black walnuts. Despite the impending facial smudge they’ll develop, they look like the definition of contentment as they hold the prized walnut in their paws and proceed to gnaw through the green husk to get to the walnut shell and meat that lays within.

We have another squirrel species that roams the forest of Long Island: the Southern Flying Squirrel. Strictly nocturnal, this little living fabric of “flying” carpet can be seen at bird feeding stations where it’s especially fond of suet. Of course, they don’t fly but rather glide from one tree to another, using an extended fold of skin on each side of its body connecting front and back legs. Their flattened tail helps to serve as a rudder and brake.

Many years ago I worked in a nature preserve and one day went to look at some white baneberry growing along a trail I knew was developing fruits (also known as doll’s eyes due to the resemblance of the fruits to the eyes once used in old fashioned porcelain dolls, white baneberry is in the buttercup family). As I neared the plants I noticed, at the base of a large chestnut oak on the other side of the trail, a small brownish object. Inspecting it I realized it was a freshly dead flying squirrel. I sadly wondered if the squirrel had misjudged the location of the tree or got carried by the wind and collided with the tree with such force that it caused its demise.

While I’ll never know what killed that flying squirrel so many years ago, I do know the cause of many squirrel deaths today— roadkill. Grey Squirrels routinely cross roads that are within their territory; unfortunately, they have no awareness of cars as lethal objects. In one study a state wildlife biologist counted 390 dead squirrels along a fifty mile stretch of highway in New Hampshire.

As I drive Long Island roads I’m constantly alert for squirrels bounding out from the road shoulder (and other wildlife like box turtles); so far so good — while I’ve had a number of close calls with darting squirrels I haven’t hit one.

I’m very grateful I haven’t hit a squirrel with my car and even more grateful of the experience I had, climbing an oak tree half a century ago, since it was the catalyst for developing a lifelong fondness of squirrels.

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

Photos courtesy of Pixabay

By Daniel Dunaief

Children may not be able to sit on Santa’s lap this holiday season, but they will have a chance to chat with him.

The Ward Melville Heritage Organization has announced a Holiday Program for the Stony Brook Village Center to be held December 6, 2020. WMHO will be bringing Santa Claus direct from the North Pole live over Zoom. 45-minute free sessions will run at  2, 3 and 4 p.m.

Santa will speak to 100 children during each hour. Residents can sign up to share their holiday wish list through Eventbrite, which will have a description of how each session will run.

A special mailbox just for letters to Santa will be at the Stony Brook Post Office, 111 Main Street in Stony Brook starting on Dec. 6.

Parents and their children eager to connect with Santa can go to www.stonybrookvillage.com, which will have a link to the Eventbrite registration. Each child will have between one and two minutes with the bearded wonder.

“Our organization does distance learning for schools and we are excited to use our technology pieces to bring Santa Claus to the children,” said Gloria Rocchio, President of the Ward Melville Heritage Organization. “With this approach, we can make children happy and the families safe.”

Eventbrite is also providing a link for the public to make a suggested donation to the 25th annual Santa Fund, which provides people in need with clothing, food, essential items and gifts.

Guests can also place their holiday present requests with Santa in the Chat Box during their zoom session or mail it physically at the Santa Mail Box in front of the Stony Brook Post Office, which will also start receiving wish lists on Dec. 6.

After the Santa interactions on Zoom, residents can watch the Stony Brook Village Center Facebook Page which features a tree lighting on the Village Green at 5:30 pm.

To reserve a virtual spot to visit with Santa in the North Pole on Sunday, December 6th 2020 visit the WMHO’s Eventbrite page at http://wardmelvilleheritageorg.eventbrite.com

For further information, please call 631-751-2244.

Photos courtesy of WMHO

Thanks to all the children who entered Times Beacon Record News Media’s Thanksgiving Coloring Contest! The second annual event had creative kids across our coverage area sharpening their colored pencils and breaking out the markers. Congratulations to 7-year-old Emily C. of Port Jefferson Station and 5-year-old Charlee H. of Sound Beach for being this year’s winners. They both received a $25 gift certificate to Chocolate Works in Stony Brook. Special thanks to Chocolate Works for sponsoring our contest! Happy Thanksgiving!

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The Gurwin Healthcare System has begun site clearing work for the construction of its new Independent Living Community, Fountaingate Gardens. Several key stakeholders were on hand recently to commemorate the first step toward groundbreaking for the 129-luxury apartment independent living complex, creating only the fourth Life Plan Community on Long Island.

“We are thrilled to be taking this milestone step, as we move closer to groundbreaking within the next couple of months,” said Stuart B. Almer, Gurwin Healthcare System President and CEO. Joined by members of the Gurwin board, Huntington Town Supervisor Chad Lupinacci, and Fountaingate Gardens Founders Club members, Almer spoke about the progress toward construction, and the community’s impact on Long Island seniors.

“Fountaingate Gardens will provide an amenity-rich, resort-fashioned lifestyle with a wide array of services on one campus, enabling seniors to remain on Long Island, close to the things and people they love,” he said. “Offering an active lifestyle and both financial and healthcare security for the future, the community will be the final piece to Gurwin’s full continuum of care. We are grateful for the support of Supervisor Lupinacci and the Town of Huntington for this project which is vital to enabling our area’s seniors age in place.”

“I’m so excited to see my future home coming to fruition!” said Bonnie Soman, a Founders Club member, who stopped by to see the progress. Accompanied by future neighbor Michelle Leone and wearing Fountaingate Gardens hardhats, the two Founders watched as heavy equipment moved dirt and trees to prepare for the community’s groundbreaking.

Located on Gurwin’s 34-acre Commack campus, Fountaingate Gardens will have a charming, village-like ambience offering a dynamic lifestyle for active adults. Dining venues, a fitness center, an indoor salt water pool, social gathering areas, and numerous other amenities will be conveniently located just a few steps from each residence.

Fountaingate Gardens will offer active adults the freedom and lifestyle of a Life Plan Community while ensuring access to the acclaimed Gurwin continuum of care should health needs change in the future. The project is already almost 65% sold, with some of the most popular floor plans nearly or completely unavailable.

For more information, call 631-715-2693.

Photo from Pixabay

‘Beaujolais wines are deliciously fresh to the palate. They charm you with their delicacy, tenderness, and lightness.’

Curnonsky {Maurice Edmond Sailland} French writer, 1872-1956

By Bob Lipinski

Bob Lipinski

Beaujolais Nouveau (known as Beaujolais Primeur in France) is the “new” Beaujolais wine that has been fermented to capture the ultimate in lightness and freshness besides its intense grapy aromas and flavors.

Beaujolais is a grape-growing district below the southern part of Burgundy, between Lyon and Mâcon. It is about 35 miles long and between seven and nine miles wide. Beaujolais is both the name of the place and the wine made there and was named after the village of Beaujeu. Beaujolais is made from grapes coming from the appellations of Beaujolais and Beaujolais-Villages within the district.

Beaujolais is made from a red grape called Gamay, which produces light, fresh and fruity wines wherever it grows in the world. The wine owes its easy drinkability to a winemaking process called carbonic maceration (called whole berry fermentation). This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape.

Beginning in 1951, the official release date of Beaujolais Nouveau was November 15. However, in 1985 the release date was changed to the third Thursday in November regardless of the specific date.

This youthful wine has limited aging potential; therefore, it is enjoyed within a short time after fermentation. Nouveau is at its best when it first appears on the market. After one year it is tired and with few exceptions should be forgotten.

Beaujolais are fresh, fruity, uncomplicated, light-bodied wines. They are excellent wines for warm weather when fuller-bodied red wines may overpower. For best results serve Beaujolais Nouveau chilled at about 55 degrees Fahrenheit.

Beaujolais Nouveau should have the fresh, full, fruity bouquet and flavor of blackberries, candy-apple, cherries, plums, raspberries, red lollipops, strawberries, spices, violets, and an overwhelming freshness. On the palate, Beaujolais should be young, lively, and joyous.

Some cheeses to enjoy with this particular wine are Beaufort, Bel Paese, Camembert, Charolais, Cheshire, Feta, Fontina, Raclette, Tomme de Savoie, and Triple-Crèmes. Beaujolais Nouveau pairs well with salads, fried chicken, light chicken and turkey dishes, pork, artichokes, ratatouille, eggs, ham, salmon, swordfish, tuna, hamburgers (cheeseburgers), pizza, hot dogs, chestnuts, salami, picnic foods, and chocolate.

Brands of Beaujolais Nouveau worth searching for include Georges Duboeuf, Louis Jadot, Jean-Paul Thevenet, Louis Tete, Mommessin, Domaine Dupeuble, and Jean Foillard.

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 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].

Swedish Pancakes with Cranberries. Photo from Pixabay

By Barbara Beltrami

Writing this column is a real challenge this week because in our house we’re not big fans of leftovers. Actually, there’s only one Thanksgiving leftover that I really crave, and that’s a sliced turkey breast and Swiss cheese sandwich with lettuce and Russian dressing on rye bread. But then, as challenges often do, this one got me thinking. It was going to be just the two of us for Thanksgiving dinner and we surely were going to have leftovers. There would be no happy leftover aficionados upon whom we could foist them as we usually did. There just had to be things we could recycle and enjoy over the weekend. So here’s what I came up with. I thought, why not Swedish pancakes with cranberry sauce instead of lingonberries? Or turkey, mashed potato and stuffing patties or turkey minestrone?

Swedish Pancakes with Cranberries

Swedish Pancakes with Cranberries

YIELD: Makes about 12 pancakes

INGREDIENTS:

1 stick unsalted butter

1 cup flour

1 3/4 cups milk

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup granulated sugar

1 cup cranberry sauce

DIRECTIONS:

Preheat oven to 200 F. In a 10-inch skillet melt half the butter. In a blender combine the melted butter, flour, milk, eggs, vanilla and salt and process until smooth. Over medium heat, melt one teaspoon butter in same skillet and tilt pan so sides and bottom are coated; when a drop of water bounces on the skillet ladle one-third cup of batter into skillet and quickly tilt pan again so batter covers bottom of skillet.

Cook till set, about a minute or a little more, then using a rubber spatula, lift edges and flip and cook till lightly golden on other side, about half a minute or less; transfer to warm ovenproof plate and place in oven. Repeat procedure with remaining batter. Fold or roll pancakes, sprinkle with sugar and top with a dollop of cranberry sauce. Serve hot or warm with coffee, tea or hot chocolate.

Turkey, Stuffing and Mashed Potato Patties

YIELD: Makes about 12 pancakes

INGREDIENTS:

1 egg

1 tablespoon cold water

1 cup mashed potatoes

1 cup stuffing

1 cup finely chopped cooked turkey

2 scallions, cleaned and sliced thin

1 to 1 1/4 cups toasted unseasoned bread crumbs

1/3 cup olive oil

DIRECTIONS:

In a small bowl mix the egg and water. In a large bowl combine the potatoes, stuffing, turkey and scallions. Shape them into 2-inch patties and place on a rimmed baking sheet. Gently dip the patties, one at a time, into egg and water mixture, then bread crumbs and place them back on the baking sheet. Warm one-third of the oil in a large skillet over medium-high heat. With a spatula carefully lower each patty into skillet; fry, turning once, until crispy on both sides, about 5 to 7 minutes. Remove and drain on paper towels. Serve hot or warm with hot turkey gravy or cranberry sauce.

Turkey Minestrone

Turkey Minestrone

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/4 cup olive oil

1 onion, chopped

1 celery rib, sliced

1 carrot, peeled and sliced

1 garlic clove, minced

1 small zucchini, diced

8 unsauced cooked Brussels sprouts or 1 1/2 cups unsauced cooked broccoli, cauliflower or green beans

1 cup canned petite diced tomatoes with their juice

1 cup shredded cooked turkey

1 cup canned cannellini beans, rinsed, drained

1 bay leaf

3 cups turkey stock or broth

1/2 cup uncooked tubetti, penne or ditalini pasta

2 cups finely chopped escarole

Salt and freshly ground black pepper to taste

3/4 cup grated Parmesan cheese

DIRECTIONS:

In a large pot heat oil over medium-high heat. Add onion and celery and cook, stirring frequently until they soften, about 5 to 7 minutes. Add carrot, garlic, zucchini and cooked veggie and cook, stirring frequently, until the carrots start to soften, about 3 to 4 more minutes. Add tomatoes, turkey, beans, bay leaf and stock; bring to a boil, then reduce heat and cook covered on low heat until all veggies are tender.

Ladle one and a half cups of soup into bowl of food processor and puree; return to pot. Add pasta and escarole, and continue cooking over medium heat, stirring occasionally, until pasta is al dente and escarole is tender and limp; remove bay leaf. Season with salt and pepper, ladle into tureen or soup bowls and sprinkle with grated cheese if desired. Serve with rustic bread and olive oil.

The film's opening scene where a brother and sister (Ria Calvin, Kenyah Sandy) ask their grandmother (Phylicia Rashad) to read them a Christmas story. Photo courtesy of Netflix

Reviewed by Jeffrey Sanzel

Thanksgiving heralds the coming of the Christmas season — which means it is time to revisit the myriad opportunities for holiday viewing. In addition to the many Christmas Carols, there are the popular staples — It’s a Wonderful Life, Miracle on 34th Street, and A Christmas Story. Add to these the innumerable children’s classics — Santa Claus Is Coming to Town, Rudolph the Red-Nosed Reindeer, How the Grinch Stole Christmas, Frosty the Snowman — there is viewing for not just days but weeks. And this does not touch on the Hallmark romances, television specials, and “very special Christmas” episodes that seem to populate prime-time.

Filmmakers are constantly looking to add to the tradition, finding something that can become an annual event. Strangely, they have been less successful in the area of musicals, a form that should lend itself to season. Discounting the animated features, the field is pretty thin. For every White Christmas, there is a Mrs. Santa Claus.   

Which brings us to Netflix’s offering, Jingle Jangle: A Christmas Journey. There are recommendable aspects in this new film but a lackluster and sometimes clumsy script and uneven storytelling gets in the way of its rising to its potential.

Diana Babincova as the younger Jessica Jangle with Justin Cornwell as the younger Jeronicus Jangle. Photo courtesy of Netflix

Jeronicus Jangle is an inventor, toymaker, and proprietor of Jangles and Things. He has just received a component for his latest invention that will change the world of toys. This element brings to life an automaton, Don Juan Diego, a matador doll. Jeronicus goes out to celebrate with his family, leaving his apprentice, Gustafson, in charge.

Gustafson, who feels underappreciated, is tricked by Diego (who doesn’t want to be mass-produced) into absconding with him and Jeronicus’ book of inventions. This choice destroys Jeronicus’ empire; as his fortunes fail, Gustafson becomes a huge success.

Fast forward to Jeronicus as a bitter widower, estranged from his daughter.  He has turned the toy emporium into a pawnshop which is now on the verge of bankruptcy. However, he continues to tinker with the ideas that had given him his start.

Enter his granddaughter Journey, brilliant in her own right, with a burning to desire to bond with her grandfather. Unsurprisingly, she becomes the catalyst for his resurrection and redemption, all centered around a robot called the Buddy 3000. The major conflict arises from Gustafson’s desperate need for a new product. This fuels the action for the latter part of the story.

The energy ranges from hyper-kinetic to meandering. The result is a strange “fast-slow” whereby the plot holes become pronounced. Perhaps they are banking on the younger viewers not seeing them but this is a mistake. Never underestimate the insight and instinct of children. As much as they will enjoy the magic and pageantry, there is a good chance that they will wonder about some of the more unexplained or contradictory moments. Or, even worse, lose interest.

Concepts from other fare — if you believe, you can fly — are borrowed but not transformed.

David E. Talbert is both writer and director, and it might have served the project to have some objective distance to solve the problems. The score is a mix of hip hop, R&B, pop, and a bit of traditional musical theatre. The songs, by Philip Lawrence, Davy Nathan, Michael Diskint, and John Legend, are all serviceable but nothing overly memorable. 

Madalen Mills as Journey, Forest Whitaker as the older Jeronicus Jangle in a scene from the film. Photo courtesy of Netflix

The choreography is enthusiastically athletic. Ashley Wallen recreates his success with The Greatest Showman’s “This Is Me” with “This Day”— but it seems like all the same and less. The fact that it comes so early in the film is also not helpful: We don’t know who those people are so it is hard to invest.  Sadly, there is no finale whereby Wallen could have once again engaged us — but this time we would have had the knowledge of the journey.

There is no question that the look of Jingle Jangle is a visually rich if overwhelming one.  A cross between benign Steampunk and Willy Wonka and the Chocolate Factory, it is a vibrant world, full of bold colors and brass gears. The costumes (by Michael Wilkinson) are loudly spectacular in their delicious gaudiness. Gavin Bocquet’s production design is clever and creative, mixing steroidal Victorian with just a hint of FAO Schwarz.

Forest Whitaker just manages to nuance Jeronicus beyond a standard Christmas curmudgeon. He commits to the recluse’s petulance but allows us to see the struggle beneath. He also dodges the saccharine trap most associated with these cantankerous characters. He has a light but pleasant singing voice, which is nicely showcased in the ballad “Over and Over.”

Keegan-Michael Key’s adult Gustafson is a sort of villainous Wizard of Oz (right down to the green costume for his entrance). He seems to be having a grand time in the big number “Magic Man G” but sometimes it seems that he is searching for the right tone. He is a gifted comedian and a solid actor but the script doesn’t commit to a character.

Madalen Mills as Journey has a great deal to carry. She has a lovely singing voice and an open, honest persona, believable as the exuberant young genius. She is given a huge solo with “Not the Only One” and truly owns it. Anika Noni Rose, a very strong actor, plays her mother but, unfortunately, does not enter until late in the film — much past the point of introducing a new character with high stakes. Phylicia Rashad adds both elegance and eloquence as the storyteller.

Keegan-Michael Key plays the villain Gustafson in the film. Photo from Netflix

One of the stranger choices is Jeronicus’ love-interest. The romantically aggressive postwoman Ms. Johnston is a bit over-the-top but Lisa Davina Phillip does her best to give her genuine warmth. It is strange that they didn’t opt for an actor who could actually do her own singing; instead, Marisha Wallace provides this with great style. Hugh Bonneville is barely on screen as the banker Mr. Delacroix; one feels that the role could have provided more forward movement if written to be an antagonist, rather than a semi-supportive, minor player.  Ricky Martin is amusing if predictable as the voice of Don Juan Diego.

Jingle Jangle is a pleasant but mixed outing. It’s heart is absolutely in the right place and its messages of family, honesty, and perseverance are welcomed. But, with its convoluted plot and inconsistent pacing, it sadly won’t find a permanent place in annual visits.

Rated PG, Jingle Jangle: A Christmas Journey is now streaming on Netflix.

The Suffolk County Vanderbilt Museum’s Reichert Planetarium, 180 Little Neck Road, Centerport presents The Little Star That Could on Nov. 28 and 29 at 12:15 p.m. The Little Star That Could is a story about Little Star, an average yellow star in search for planets of his own to protect and warm. Along the way, he meets other stars, learns what makes each star special, and discovers that stars combine to form star clusters and galaxies. Eventually, Little Star finds his planets. ages 4 to 8. Tickets, which include admission to the museum and access to the grounds, are $13 for children, $16 adults, $15 seniors at the door. To order, in advance, visit www.vanderbiltmuseum.org.

Highway Superintendent Kevin Orelli is pictured with Reverend Kimberly Gambino of the Helping Hand Rescue Mission in Huntington Station. Photo from Town of Huntington

The holidays are rapidly approaching. Unfortunately, this holiday season will be quite different for many people. Many families in our community are suffering from the effects of the coronavirus pandemic. There is no better time than the present to reach out and help our neighbors. That is why the Huntington Highway Department recently partnered with the Helping Hand Rescue Mission of Huntington Station this year for our “Highway Cares – Third Annual Food Drive”.

“As many food banks and local charities try to keep up with the overwhelming demand for food and supplies in the face of the COVID-19 pandemic, this year is especially important to donate whatever we can to help those in need in our community,” stated Highway Superintendent Kevin Orelli.  “I’m so proud of the men and women in the Highway Department for giving their all in this year’s food drive. They have collected, itemized and packaged ten full boxes of food and delivered all to the Helping Hand Rescue Mission on Monday, November 16th, 2020,” added Mr. Orelli.

For those interested in helping to ‘Give the Gift of a Meal’ this holiday season, please contact Reverend Kimberly Gambino of the Helping Hand Rescue Mission at: 631-351-6996 or via email to: [email protected]

Suggested donations are canned tuna, chicken, beans, soups & stews, chili, cranberry sauce, pumpkin, stuffing mix, rice, pasta, tomato sauce, oatmeal, nuts and trail mix. Monetary contributions can be sent to the Helping Hand Rescue Mission, 225 Broadway in Huntington Station, NY 11746.

Photo by Gerard Romano

FALL FOLIAGE HOT SPOT

Gerard Romano of Port Jefferson Station snapped this colorful photo in Stony Brook on Nov. 19. He writes, ‘This seasons fall foliage has been quite colorful. A short walk into Avalon Nature Preserve near one of the little wooden walk bridges offered some stunning images when taken with a wide angle lens.’

Send your Photo of the Week to leisure@tbrnewspapers.com