OSPREY WITH PREY
Falcon Sahin of East Setauket was in the right place at the right time when he spotted an osprey carrying a fish back to a nest in Cranes Neck in early July and captured this incredible shot. He writes, “This was a challenging photo. Had to wait until low tide to get close. But at the end it was worth the wait, getting wet and bitten by mosquitoes. “
By Barbara Beltrami
Cool as a cucumber. You’ve heard that before. I’m not sure of its derivation but Wikipedia tells me that cucumis sativus originated in India and goes as far back as the Roman Empire when it was popular with the emperor Tiberius, then later was favored in the 8th and 9th centuries by the famed Charlemagne. Fast forward to the 21st century where we still have our lovely cool cucumbers, with their crispiness, crunch and slightly melon-y flavor, the perfect veggie for all kinds of summer fare. I don’t know how Tiberius’s or Charlemagne’s chefs prepared them, but I’ll wager that they didn’t have a cucumber and gin sorbet, tzatziki, as well as a variety of cucumber salads in their repertoire.
Cucumber, Fennel and Gin Sorbet
YIELD: Makes about 3 cups.
INGREDIENTS:
2/3 cup sugar
2/3 cup water
1/2 cup minced fresh fennel leaves
1 tablespoon tarragon leaves
2 large English cucumbers, peeled, seeded and diced
2 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons good quality gin
Cucumber slices for garnish (optional)
DIRECTIONS:
In a small saucepan bring sugar and water to a boil and stir until sugar is completely dissolved. Remove from heat, add fennel and tarragon and let steep 15 minutes. Pour through a fine sieve set over a medium bowl; discard leaves; refrigerate syrup until cold, about 30 minutes or more. In bowl of food processor or in blender puree cucumbers, syrup and lemon juice until smooth; transfer to a bowl, stir in gin, cover and refrigerate 1 1/2 to 2 hours, until very cold. Transfer to an ice cream maker and freeze and churn according to manufacturer’s directions. Place in covered container and store in freezer. When ready to serve scoop into ice cream dishes, garnish with cucumber slices, if using, and serve with ginger snaps.
Cucumber-Honeydew Salad
YIELD: Makes 10 servings
INGREDIENTS:
1 large English (seedless) cucumber, peeled
1 large ripe honeydew melon
1/4 cup freshly squeezed lime juice
Salt and freshly ground black pepper to taste ( but use sparingly)
1/2 cup finely chopped cilantro
2 tablespoons finely chopped mint
3 scallions, thinly sliced
DIRECTIONS:
Dice cucumber; remove seeds and rind and dice honeydew. In a large bowl, whisk together lime juice, salt and pepper. Add cucumber, honeydew, cilantro, mint and scallions; toss to coat thoroughly. Cover and refrigerate up to one hour. Serve cold with fish, meat or poultry.
Cucumber and Radish Chopped Salad with Chick Peas
YIELD: Makes 6 servings
INGREDIENTS:
3 medium ripe tomatoes, diced
3 small cucumbers, peeled and diced
1 yellow bell pepper, seeded and diced
10 radishes, washed, trimmed and diced
One 14-ounce can chick peas, rinsed, drained
1/2 red onion, finely chopped
1/2 cup finely chopped flat leaf parsley
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper to taste
DIRECTIONS:
In a large bowl toss together the tomatoes, cucumbers, bell pepper, radishes, chick peas, onion and parsley; cover tightly and chill up to two hours. In a small bowl whisk together oil, lemon juice and salt and pepper. Let salad sit at room temperature for 20 to 30 minutes before tossing with oil-lemon juice mixture. Serve with meat, poultry or fish.
Tzatziki
YIELD: Makes about 1 1/2 cups
INGREDIENTS:
1 large cucumber, peeled, seeded, grated and drained
1/2 pint plain Greek yogurt
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
1 1/2 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground black pepper to taste
DIRECTIONS:
In a medium bowl, whisk together all ingredients. Cover with plastic wrap and refrigerate till ready to use. Serve with pita bread or crudités.
Michael W. Schantz has stepped down as Executive Director & CEO of The Heckscher Museum of Art in Huntington, fulfilling a ten-year commitment. The Board of Trustees has announced that John E. Coraor, a former Heckscher Museum director, has been named Interim Director.
“We thank Michael for a decade of effective and thoughtful leadership that has continued to propel the Museum forward as a cultural and educational center on Long Island,” said Robin T. Hadley, Chair of the Board of Trustees. During his tenure, Schantz guided the Museum through its most recent accreditation from the American Alliance of Museums, and built a qualified and dedicated staff while leading the Museum into its Centennial year.
John E. Coraor was Director of The Heckscher Museum from 1988 to 2000, and is a current Board member. Coraor begins his role as Interim Director effective immediately. He has more than four decades of professional experience in art and cultural agencies, most recently as Director of Cultural Affairs for the Town of Huntington. He holds a Ph.D. in art education from the Penn State University.
“John’s extensive experience and close ties to the Museum will make this transition seamless. The staff and Board look forward to working with him as we move ahead with the Museum’s 100th celebration,” said Hadley. The Board has formed a Transition Committee to lead the search for the next Executive Director.
Reviewed by Jeffrey Sanzel
The name of the book is Blink Spoken Here. It is written by Dr. Christopher Pendergast and Christine Pendergast of Miller Place.
That’s really all you need to know.
That, and please buy the book.
Blink Spoke Here. Dr. Christopher Pendergast and Christine Pendergast. Buy the book.
You don’t need to finish reading this review.
You just need to buy the book.
Blink Spoke Here. Dr. Christopher Pendergast and Christine Pendergast. Please buy the book. Now.
For those who want to know more …
It is easy to say that this is an important book — because it is. It is about exceptional bravery in the face of unfathomable adversity. It is about a man who has defied the odds and lived with one of the single most difficult and devastating diseases: ALS (amyotrophic lateral sclerosis), also known as Lou Gehrig’s disease. Emphasis on lived with. It is told in his words, with the assistance of his wife.
The title refers to how he wrote the book, with an eye-controlled device, as he does not have the use of his hands or his voice. His journey began with the diagnosis in 1993 and continues to this very day — to the very moment that you are reading this sentence. The average lifespan with ALS is two to five years; Dr. Pendergast has survived for twenty-seven. There is no medical answer as to why. But perhaps the Universe has chosen him for bigger reasons. Two of them? First: his bringing awareness to this monstrous affliction through his inspirational Ride For Life. Second: He has written this book.
In 1993, Dr. Pendergast had been a teacher for twenty-three years, married to his childhood sweetheart, Christine. At the time of his diagnosis, he was in the Northport school district, and he continued to teach in the classroom for as long as possible. When that was no longer an option, he continued as a teacher for the world. Blink Spoken Here is a portrait of a teacher in the best sense of the word. His passion to impart knowledge has infused his entire life.
Beginning with a description of the disease’s arc, he brings us into his world:
“It was not a dramatic event like a building collapse but a more steady deterioration similar to a bridge failure. I was imploding. In 1993, my physical presence began shrinking before my very eyes. My contact with the world was severing, one function at a time. Angry, scared and saddened I was like a stubborn mule fighting with tenacity for each inch I surrendered. First it was dressing, followed by grooming, driving, toileting, walking, feeding, and breathing. Now I cling to my last vestiges of talking. It forced me retreat towards within. The exterior husband, father, and friend was left behind.”
Dr. Pendergast is unflinching in his brutal honesty about the pains and the challenges. He shares some of the darkest moments in his life. But, just as often, he speaks of hope and appreciation and deep faith. Many of the simplest things that we take for granted have been taken from Dr. Pendergast. And yet, in all of this, he manages to find not just the good in life but the lessons that are offered every day.
If these are not good enough reasons to read this book (and they should be), it is also a beautiful piece of writing. Dr. Pendergast writes with extraordinary eloquence and sincerity, with humor and insight. His prose is exquisite. He shares anecdotes and parables, free verse and personal accounts. The craft is equal to the art and both are worthy of the humanity that created it.
The memoir is split into two sections. The first focuses on his coming to terms with the disease and its myriad challenges. (The first half even concludes with a wicked send-up of Dr. Seuss.)
The second half of the book focuses on the Ride for Life, which began in 1998 as the Ride to Congress. It follows his goals of bringing national awareness to ALS as well as an increase in services, knowledge, and fundraising. Taking his cue from the activism of the late 1960’s and early 1970’s, he finds his inspiration:
“For me, the remarkable results of these movements underscored the power of choosing to make a difference. The activists of those movements did more than complain about these wrongs; rather they opted to fight for change. This activism formed a model in my subconscious. I followed this model 40 years later.”
The initial support of his home school in Northport proves that it takes a village — or at least a district. Over the years, the Ride has evolved and has focused its activities in New York and Long Island.
From the “weight of secrecy” to his global advocacy, this is an odyssey that is both far-reaching and personal. His love for his wife and family and for his community comes through at every turn. This is a man who does not curse the darkness but moves towards the light.
“Life is too short to spend wishing things were not so. Things are what they are. Some occurrences are not our choice. However, we do choose how to respond. We decide how to live the life we get.”
There are too many incredible moments to enumerate. Even the description of the challenge of opening an envelope is a revelation. There is a particularly telling incident with his son and church. It is a lesson in forgiveness and perspective, and its reverberations reflect his own continuing journey.
The final chapter, entitled “The First Amendment,” is a crushing account of his loss of the ability to speak: “To the educator, the voice is a powerful tool. It commands respect, informs and on occasion, inspires. The voice becomes our signature for the world. Losing it is catastrophic.”
Dr. Pendergast describes the gradual decline in his vocal power and the various methods of communication. His frustration is honest and palpable just as his deep belief that his and all voices should be heard in one form or another. He advocates for those who are desperately ill with ALS and that this basic human right should not terminate at the hospital door.
“Speech is freedom. Communication is the connection to the outside world. We all have a right to be heard … I want to be able to speak, even if it is only one blink at a time.”
This chapter brilliantly closes the book. Because while he may have lost the physical voice, his spiritual voice continues. It is powerful. It commands respect. It informs. And, truly and always, it inspires.
Once again.
Blink Spoken Here. Dr. Christopher Pendergast and Christine Pendergast.
Don’t wait. Please buy this book. Now.
Blink Spoken Here: Tales From a Journey Within (Apprentice House Press) is available at Book Revue in Huntington, Amazon.com and BarnesandNoble.com.
This week’s featured shelter pets of the week are … kittens, kittens and more kittens!
Kitten season is in full swing and the Smithtown Animal Shelter has several adorable little ones to add to any family. Most kittens are between 10 to 16 weeks old and are spayed/neutered, tested and microchipped! Come fall in love!
If you are interested in meeting the many kittens waiting at the shelter, please fill out an adoption application online at www.townofsmithtownanimalshelter.com. The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. For more information, call 631-360-7575.
By Bob Lipinski
I love reading quotes, especially historical, and inspirational ones from well-known individuals, or just plain funny ones. Here are 15 of my favorite whiskey quotes that may stimulate you to reach for a bottle of your favorite brand.
“Happiness is having a rare steak, a bottle of whiskey, and a dog to eat the rare steak.” (Johnny Carson, 1925-2005, American television host and comedian)
“The water was not fit to drink. To make it palatable, we had to add whiskey. By diligent effort, I learnt to like it.” (Sir Winston Churchill, 1874-1965, Prime Minister of Great Britain)
“I wish to live to 150 years old, but the day I die, I wish it to be with a cigarette in one hand and a glass of whiskey in the other.” (Ava Gardner, 1922-1990, American actress)
“Too much of anything is bad, but too much of good whiskey is barely enough.” (Mark Twain, 1835-1910, American humorist and novelist)
“Whenever someone asks me if I want water with my Scotch, I say, I’m thirsty, not dirty.” (Joe E. Lewis, 1902-1971, American actor and comedian)
“I’m on a whiskey diet. I’ve lost three days already.” (Tommy Cooper, 1921-1984, British prop comedian and magician)
“Set up another case bartender! The best thing for a case of nerves is a case of Scotch.” (W.C. Fields, 1880-1946, American comic and actor)
“For a bad hangover take the juice of two quarts of whiskey.” (Eddie Condon, 1905-1973, jazz guitarist)
“I love to sing, and I love to drink scotch. Most people would rather hear me drink Scotch.” (George Burns 1896-1996, U.S. actor and comedian)
“I never should have switched from Scotch to Martinis.” (Humphrey Bogart, 1899-1957, American film actor)
“I now drink healthy … Scotch and carrot juice. You get drunk as hell … but you can still see good.” (Dean Martin, 1917-1995, American singer and actor)
“It is true that whiskey improves with age. The older I get, the more I like it.” (Ronnie Corbett, 1930-2016, Scottish actor and comedian)
“My family was a bunch of drunks. When I was six, I came up missing; they put my picture on a bottle of Scotch.” (Rodney Dangerfield, 1921-2004, American comedian and actor)
“My own experience has been that the tools I need for my trade are paper, tobacco, food, and a little whiskey.” (William Faulkner, 1897-1962, American author)
“I always take Scotch whiskey at night as a preventive of a toothache. I have never had the toothache; and what is more, I never intend to have it.” (Mark Twain, 1835–1910, American humorist and novelist)
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].
By John L. Turner
I apologize in advance to all the driving school instructors among the audience who read this article and find their ire rising. Why? Because I confess that as I drive around Long Island’s roads and highways during the summer wildflower blooming season, I’ll routinely take my eyes off the road for a moment here and there to scan the roadside to enjoy the colorful profusion of wildflowers populating the edge. A dozen or so native and non-native wildflowers that routinely grace our road margins are my focus, beginning their ‘pageantry of petals’ in June and running through to autumn.
Two of the most common and conspicuous examples are Chicory and Queen Anne’s Lace. The latter species, also knows as “Bird’s Nest” because of the resemblance of the pollinated flower cluster to a cupped bird’s nest, is a member of the parsley family and is distantly related to the garden carrot.
Most of these white flower clusters possess a little purple floret in the middle. Legend has it that the purple flower is the blood of Queen Anne of England (1665-1714), where the wildflower is native. You see, the Queen pricked her finger with a sewing needle while making lace and the single drop of blood landed in the middle of her lace embroidery. Inspect the next Queen Anne’s Lace cluster you see and perhaps you’ll see the queen’s blood drop! Why the species has this one colored flower amidst all the white ones remains a botanical mystery. Perhaps you’ll solve this mystery and become famous?
Possessing a unique bluish-purple color, Chicory can be abundant along roadsides. Also known as “blue sailors,” chicory is a member of the dandelion family. On occasion I’ve seen white or pink flowers on a plant adorned mostly with blue flowers adding a colorful element to the scene. Take the time to inspect the flower as it is a joy — a melding of beauty and design. The petals are symmetrical and radiate from the center of the flower with each petal having five evenly shaped teeth at the margin and the pistil and stamens have a pretty and unique architectural form.
Chicory root is roasted and used in making a coffee substitute, and less commonly in beer making. It is especially prevalent as a beverage in the southern United States and I’ve enjoyed it in New Orleans (in which to dunk beignets)! It is said the roots can also be roasted like turnips or parsnips although I’ve never tried. The highly nutritious leaves are used in salads.
Three milkweed species — Common, Blunt-leaved, and Butterfly weed — grow along Paumanok’s roadsides. The Common is most abundant and its ball-like clusters of fragrant pink flowers adorning the tall flower stalks is a common sight. Blunt-leaved milkweed is much less common and more easily overlooked due to its lower stature and smaller flower clusters. This species’ leaves have attractive wavy edges, unlike Common’s straight edged margins. Butterfly weed is bright orange and is the shortest of the trio; all three are important sources of nectar for pollinating insects.
Common Evening Primrose, another common roadside species, can grow in abundant stands if not mowed. These tall wildflowers have lemon-yellow petals. As the name suggests, the flowers open during the evening (and close during the day), and, presumably, are pollinated by moths and other night-flying insects. They are neither annual flowers or perennial but rather biennial, meaning they complete a two-year cycle from germination to producing seed producing flowers. The plant has been used as a medicinal herb for many decades.
Common mullein is another tall, biennial yellow-flowered plant of Long Island’s road medians and shoulders with a distinctive spike. The plant produces a basal rosette of leaves in the first year and in the second year the spike takes off, growing several feet in a few months. Unlike the primrose, this species is not native to North America but it had great utility once established here (as well as long being used in Europe and Asia where it is native). The thick, stiff stalks were dipped in fat and used as torches and the thick, cushioning basal leaves were reported to have served, in the days of old, as a natural “Dr. Scholl’s,” being inserted in shoes to cushion colonial feet.
Bird’s-foot trefoil is a smaller stature roadside flower naturalized here. A member of the pea family, it has, as its name suggests, three prominent leaflets growing amidst a packet of five. The flowers are a luscious buttery yellow. Due to its low stature it can sometimes survive being mowed.
The pink-purple spotted knapweed, a bit smaller than Chicory, is another common roadside flower. Related to asters, the numerous flower petals rise from a tight cup. This species was accidentally introduced in North America and has spread prolifically; it is invasive and considered a serious agricultural pest, but along our roadside poses less of a problem.
Perhaps the most prolific of all our roadsides flowers are the goldenrods. Several species of these important nectar-producing plants, with such a wonderfully descriptive common name, grow here and a sure sign that summer is on the wane is when they bloom by the hundreds. They are related to asters of which a few species also grow along the road.
As with so many places in the eastern United States, Long Island’s road and highway shoulders are regularly mowed. While cutting is obviously necessary to provide a safe place for a vehicle to pull off, and to prevent the growth of woody plants too close to the road which could pose a danger to drivers, the width of many mowed area along the shoulder and median is often more than it needs to be to accommodate two vehicles.
Collectively, the result is hundreds of acres of potential wildlife habitat for a wide variety of wildflowers and grasses never being allowed to evolve from what is essentially a linear lawn. Especially frustrating is mowing all of the area within a clover-leafed intersection. Why, pray tell, do we need to do this? Can’t we accommodate more elegance and beauty and habitat for butterflies and countless other living things instead of promoting sterile grass everywhere near our road network?
While writing this article I was reminded of the last stanza in “Rose Pogonias,” my favorite poem by Robert Frost, regarding a small bog graced with the beauty of Rose Pogonia orchids:
‘We raised a simple prayer,
Before we left the spot,
That in the general mowing,
That place might be forgot,
Or if not all so favored,
Obtain such grace of hours,
That none should mow the grass there,
While so confused with flowers.’
I hope Long Island’s roadside wildflower communities might be more often “forgot” in the future or if that is not possible “obtain such grace of hours” until their flowering is done.
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.
By David Dunaief, M.D.
With this summer’s hottest days right around the corner, discussing dehydration is timely. Even air conditioning can be dehydrating.
Complications and symptoms of dehydration can be mild to severe, ranging from constipation, mood changes, headaches and heart palpitations to heat stroke, migraines and heart attacks.
Dehydration is simple to avoid, right? Not necessarily. We may be dehydrated before experiencing symptoms of thirst.
Headaches and migraines
Temperature is a potential trigger for headaches and migraine. As the temperature rises by intervals of 9 degrees, the risk for headache and migraines increases by eight percent (1). This study involved 7,054 participants from one emergency room site. Warmer temperatures can potentially reduce blood volume in the body, causing artery dilation and resulting in higher risk of headaches and migraines.
In another study, those who drank four cups more water had significantly fewer hours of migraine pain than those who drank less (2). Headache intensity decreased as well. Anecdotally, I had a patient who experienced a potentially dehydration-induced migraine after playing sports in the sweltering heat of Florida. He had the classic aura and was treated with hydration, Tylenol and caffeine, which helped avoid much of the suffering.
Heart palpitations
Heart palpitations are very common and are broadly felt as a racing heart rate, skipped beat, pounding sensation or fluttering. Dehydration and exercise are contributing factors (3). They occur mainly when we don’t hydrate prior to exercise. All we need to do is drink one glass of water prior to exercise and then drink during exercise to avoid palpitations. Though these symptoms are not usually life-threatening, they are anxiety producing for patients.
Potential for heart attacks
The Adventist Health Study, an observational study, showed a dose-response curve for men (4). In other words, group one, which drank more than five glasses of water daily, had the least risk of death from heart disease than group two, which drank more than three glasses of water daily. Those in group three, which drank fewer than two glasses per day, saw the least amount of benefit, comparatively. For women, there was no difference between groups one and two; both fared better than group three.
The reason for this effect, according to the authors, may relate to blood or plasma viscosity (thickness) and fibrinogen, a substance that helps clots form.
Mood and energy levels
In a study, mild dehydration resulted in decreased concentration, subdued mood, fatigue and headaches in women (5). In this small study the mean age of participants was 23, and they were neither athletes nor highly sedentary. Dehydration was caused by walking on a treadmill with or without taking a diuretic (water pill) prior to the exercise. The authors concluded that adequate hydration was needed, especially during and after exercise.
I would also suggest, from my practice experience, hydration prior to exercise.
Ways to stay hydrated
Now we realize we need to stay hydrated, but how do we go about this? How much water we need to drink depends on circumstances, such as diet, activity levels, environment and other factors. It is not true necessarily that we all should be drinking eight glasses of water a day. In a review article, the authors analyzed the data, but did not find adequate studies to suggest that eight glasses is supported in the literature (6). It may actually be too much for some patients.
You may also get a significant amount of water from the foods in your diet. Nutrient-dense diets, like Mediterranean or Dietary Approaches to Stop Hypertension (DASH), have a plant-rich focus. A study notes that diets with a focus on fruits and vegetables increases water consumption (7). As you may know, 95 percent of the weights of many fruits and vegetables are attributed to water. An added benefit is an increased satiety level without eating calorically dense foods.
Is coffee dehydrating?
In a review, it was suggested that caffeinated coffee and tea don’t increase the risk of dehydration, even though caffeine is a mild diuretic (8). With moderate amounts of caffeinated beverages, the liquid has a more hydrating effect than its diuretic effect.
Thus, it is important to stay hydrated to avoid complications — some are serious, but all are uncomfortable. Diet is a great way to ensure that you get the triple effect of high nutrients, increased hydration and sense of feeling satiated without calorie-dense foods. However, don’t go overboard with water consumption, especially if you have congestive heart failure or open-angle glaucoma (9).
References:
(1) Neurology. 2009 Mar 10;72(10):922-7. (2) Handb Clin Neurol. 2010;97:161-72. (3) my.clevelandclinic.org. (4) Am J Epidemiol 2002 May 1; 155:827-33. (5) J. Nutr. February 2012 142: 382-388. (6) AJP – Regu Physiol. 2002;283:R993-R1004. (7) Am J Lifestyle Med. 2011;5(4):316-319. (8) Exerc Sport Sci Rev. 2007;35(3):135-140. (9) Br J Ophthalmol. 2005:89:1298–1301.
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.
By Melissa Arnold
After a long, eerily quiet spring that forced the majority of public places to close, life is getting back to normal on Long Island. Slowly but surely, area libraries are opening their doors to patrons eager to browse and borrow.
“At 10 a.m. on July 6 when the first person walked through our doors and said, ‘It’s good to be back,’ I felt wonderful,” said Carol Albano, director of the Harborfields Library in Greenlawn. “One of our regular patrons walked over to our new book area and put her arms out and said, ‘I just want to hug all the books.’”
It’s a sigh of relief shared by librarians around the Island, especially given that when they closed their doors in March, there was no telling how or when they’d be able to open them again.
“Closing the building during the New York State shutdown felt surreal; it was new territory for everyone involved,” recalled Debbie Engelhardt, director of the Comsewogue Public Library in Port Jefferson Station. “The staff and I immediately set about establishing work-from-home stations so we could maintain strong services, programs, and communication with the public and with each other in our day-to-day operations.”
Throughout history, libraries have continually needed to broaden the scope of their services to keep up with the community’s habits and interests. For example, in addition to books and periodicals, libraries offer community programs, tutoring, music, movies, video games, museum passes, audiovisual equipment and much more.
During quarantine, many libraries made their first foray into the world of livestreaming and video conferencing. From read-alongs and book discussions to cooking demos, yoga hours and gardening lessons, library staff continued to bring people together in socially distant ways.
And while this technology will remain a part of the new normal — e-book borrowing numbers are higher than they’ve ever been in Suffolk County, and many events remain virtual for now — the libraries are thrilled to welcome patrons back to their brick-and-mortar homes.
Of course, things are going to look a little different, and local libraries have new rules and policies in place to keep everyone safe. Here’s a breakdown:
Emma S. Clark Memorial Library in Setauket is the oldest library in Suffolk County to provide service from its original location. Managing a collection of more than 200,000 items isn’t easy, and director Ted Gutmann said they started planning for reopening almost immediately after the shutdown.
“It was quite an interesting time,” Gutmann said. “It was all I thought about for weeks — how we were going to reopen safely and what it might look like. The state had certain parameters that all public places had to follow, so we used that as a guide as we planned.”
So far, they’ve opted for a conservative approach, allowing patrons to browse and check out materials, but limit activities that promote lingering. Patrons are asked to limit their visit to under 30 minutes. Public seating, some of the computers and all toys in the children’s library have been temporarily removed. Visitors can move throughout the aisles between the book shelves, but should follow directional arrows on the floor similar to those in use at grocery stores. Staff will offer assistance from behind plastic shields.
“Right now, we don’t want to encourage people to spend an extended time here for their own safety,” Gutmann explained. “They are welcome to browse and borrow, then bring their things home to enjoy.”
At the Comsewogue Public Library, reopening has occurred in phases with extensive planning throughout. It’s all been worth it, Engelhardt said,
“Opening the doors again felt like great progress. It was exciting, a big step toward more normalcy,” she said. “Our experience in reopening the building was overwhelmingly positive. We worked hard on our reopening plan, which met all state safety requirements and was approved by the county.”
Curbside pickup of borrowed materials will continue, as it’s a convenient, preferred option for some, but Engelhardt noted the number of in-person visitors has grown in recent weeks.
“Most come in to pick up items they’ve requested, and many are excited to once again enjoy browsing the shelves. Other popular draws are our computers, copiers, and fax services,” she explained.
Some changes: The lounge and study area furniture isn’t available right now, and clear plastic dividers are in place at service desks.
“Other than that, we have the same great circulating collections in print and online, from the traditional (think hot summer bestsellers and movies) to the more innovative (hotspots, Take and Make crafts, Borrow and Bake cake pans),” Engelhardt added.
At Harborfields Public Library, reopening plans began back in April as the staff met for regular Zoom meetings with other area libraries. “Step one was to develop a building safety plan — we met with our head of maintenance and went over each aspect of the building, from the mechanical systems to the physical layout of the furniture and library materials, to ordering personal protective equipment for the staff,” Albano said.
At this time, there is only one chair at each table, every other computer has been removed, and toys and games were temporarily taken out of the children’s area.
You’ll also find plastic shields at the service desks, and that public restrooms have been installed with automatic faucets and automatic flushing toilets, Albano said.
“All areas of the library are open to the public, including all library materials. The only exception is the public meeting rooms are closed, because at this time we are not holding any in-house programming or meetings,” she added. “Computers are still available in the adult, teen and children’s departments, and soft seating and tables are in each department as well.”
As for borrowed materials, there’s no need to worry about catching COVID-19 from a library book, DVD or CD. Once materials are returned, they are kept quarantined for 72 hours. Research from the global scientific organization Battelle has shown the virus is undetectable on books and similar items after just one day.
So rejoice, bookworms, and browse to your heart’s content. Your local librarians are ready to welcome you back — masked up, of course.
Individual library policies, event schedules and hours of operation vary and are subject to change — contact your local branch for the most current information. For contact information, database access, and to borrow electronic media including ebooks and audiobooks, visit www.livebrary.com. Please remember to wear a mask and practice social distancing while visiting any library.
All photos by Heidi Sutton
By Barbara Beltrami
I am a corn snob. I was brought up by corn snobs who wouldn’t deign to buy, cook or sink their teeth into an ear of corn unless it was just picked within the hour. The husk had to be bright green with no dry or brown edges and the silk had to be mostly green and well, silky. I learned that when selecting an ear of corn, one did not (as so many people erroneously and inconsiderately do) rip back the husk; instead one ran their fingertips gently up and down the ear of corn to feel for indentations which meant worm holes.
I’ve always been lucky enough to live near farm stands in the summer which, of course, given my snobbery, is the only time I’ll eat corn. This year I’ve noticed a hefty increase in price; at some stands it’s actually almost doubled since last year. However, I’m ok with that as long as the corn is so fresh I can stick my thumbnail in a kernel and it squirts instead of collapses.
The kind of corn I’m talking about should be crisp, sweet and succulent. If it sticks to your teeth when you bite into it, it’s not fresh, not worth whatever you paid for it even if it was cheap, and is better suited for fodder for farm animals. If it’s truly just picked, the only embellishment it needs is a slathering of butter and a sprinkling of salt and pepper. It’s best boiled or grilled. Everyone has his or her own theory about how to boil it or grill it; if the corn is fresh it’ll taste good no matter how or how long you cook it. And if it isn’t fresh it doesn’t matter either because it won’t taste good. Here’s the way I do it. And that’s what this corn snob has to say.
Boiled Corn
YIELD: Makes 8 servings
INGREDIENTS:
8 ears very fresh corn
2 sticks unsalted butter
Coarse salt
Freshly ground pepper
DIRECTIONS:
Over high heat, bring a very large pot of generously salted water to a boil. Meanwhile, husk the corn and remove the silky threads. When water is at a full rolling boil, carefully drop corn into pot, cover, lower heat to medium high to maintain the boil and cook for 7 minutes. Remove corn from pot or let sit a few minutes, if desired. Stack on platter, slather with one stick of butter, sprinkle with salt and pepper, and serve immediately with remaining butter, salt and pepper to accompany grilled meat, poultry or fish and a crisp salad.
Grilled Corn
YIELD: Makes 8 servings
INGREDIENTS:
8 ears very fresh corn
2 sticks unsalted butter
Coarse salt
Freshly ground pepper
DIRECTIONS:
Heat grill to medium. Pull outer husks down to base; carefully strip silk away from ear, then pull husks back up. Fill a large pot or bowl with cold water and add one tablespoon salt; soak ears in salted water for 15 minutes. After removing corn from water and shaking off excess, place on grill, close cover, and turning every 5 minutes, grill for 15 to 20 minutes or until kernels are tender when pierced with the tip of a knife. Peel off husks and brush generously with butter and sprinkle with salt and pepper. Serve immediately with grilled meat, poultry or fish and a crisp salad.
Here are a couple of flavored butters that I think are really good with corn:
Lime-Chipotle-Cilantro Butter
YIELD: Makes approximately one cup.
INGREDIENTS:
1 1/2 sticks unsalted butter, softened
1/2 cup chopped cilantro leaves
1 1/2 tablespoons adobo sauce
1 1/2 chipotle peppers in adobo (from a can), finely chopped
2 tablespoons freshly squeezed lime juice
1 large garlic clove, finely minced
Coarse salt and freshly ground pepper to taste
2 teaspoons ground cumin
Herb-Garlic Butter
YIELD: Makes approximately one cup.
INGREDIENTS:
2 sticks unsalted butter, softened
2/3 cup combination of chopped parsley, basil and chives
Coarse salt and freshly ground pepper to taste
Generous pinch cayenne pepper
2 large cloves garlic, minced
*DIRECTIONS FOR BOTH RECIPES:
Vigorously mash all ingredients together. Cover with plastic wrap and refrigerate till ready to use.
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