Arts & Entertainment

Seven students took top honors and 15 others received honorable mentions in the first-ever virtual version of the annual elementary school science fair sponsored by the U.S. Department of Energy’s Brookhaven National Laboratory in Upton. Girls and boys in kindergarten to grade 6 entered 129 science and engineering projects for the competition. They represented 38 elementary schools across Suffolk County.

The seven students to receive top honors as well as medals and ribbons are kindergartener Jude Roseto of Cutchogue East Elementary School, Mattituck-Cutchogue Union Free School District, “Friction with Bubbles”; first grader Emerson Spooner of Raynor Country Day School, “Save the Earth: One Plastic Straw at a Time”; second grader Sara Jain of Tamarac Elementary School, Sachem Central School District, “Shrink It Up”; and third grader Mia Trani of Fort Salonga Elementary School, Kings Park Central School District, “Housing the Homeless.”

Top honors also went to fourth grader Rebecca Bartha of Raynor Country Day School, “Dynamic Duckweed: A Solution to Pollution in Local Water”; fifth grader Reilly Riviello of Cherry Avenue Elementary School, Sayville Public Schools, “What Material is the best to protect your property from Flash Flooding” and sixth grader Emma Tjersland of Hauppauge Middle School, Hauppauge School District, “Drug Facts: Impacts of Medicine Exposure on Daphnia Magna Heart Rate.”

“Thinking like scientists and engineers is so important for students — asking questions, testing assumptions, drawing conclusions, and thinking about future research,” said Amanda Horn, a Brookhaven Lab educator who coordinated both the virtual science fair and a new Science Share program. “The Lab has hosted science fairs for years to encourage students and we didn’t want COVID-19 to stop us in 2020.”

Science fairs at Brookhaven Lab were typically held in person at the Lab site and students, their families, teachers, and school administrators were invited to attend. With schools closed and Brookhaven Lab’s site mostly inaccessible to limit the spread of COVID-19, Horn, Scott Bronson and their colleagues in Brookhaven’s Office of Educational Programs (OEP) quickly adjusted plans to hold the 2020 science competition virtually.

As in years past, students first qualified for the Lab’s fair by winning their schools’ “local” science fairs, some of which were also held virtually. Projects completed by individual students and groups were accepted — one project per grade per school.

Instead of bringing projects to Brookhaven Lab for an all-day on-site event, parents and teachers submitted photos of students’ projects. OEP staff then distributed the photographs and a rubric among 23 judges, comprising Brookhaven Lab scientists, engineers, and technical staff as well as teachers from local elementary schools. To maintain objectivity and limit potential biases, information such as students’ names, schools, and districts was not shared.

The 15 students who received Honorable Mentions were kindergarteners Taran Sathish Kumar of Bretton Woods Elementary School, Hauppauge School District, “Strength of Spaghetti” and Evelyn Van Winckel of Fort Salonga Elementary School, Kings Park Central School District, “Are Your Hands Clean?”; first-graders Mason Rothstein of Lincoln Avenue Elementary School, Sayville Public Schools, “3,2,1…Let It Rip” and John Henry of Frank J. Carasiti Elementary School, Rocky Point Union Free School District, “Lego Rubber Band Cars”; and second-graders Agnes Van Winckel of Fort Salonga Elementary School, Kings Park Central School District, “The Flight of a Football” and Cassie Danseraeu and Katelynn Hausmann of West Middle Island Elementary School, Longwood Central School District, “Can Aloe Vera Juice Save Strawberries from Mold?”

Honorable mentions were also given to third-graders Mihir Sathish Kumar of Bretton Woods Elementary School, Hauppauge School District, “Strength of Electromagnets” and Matthew Mercorella of Sunrise Drive Elementary School, Sayville Public Schools, “Think Twice Before Melting the Ice”; fourth-graders Samuel Canino of R.J.O. Intermediate School, Kings Park Central School District, “Riddled With Puck Shot,” Jack Gomez of R.J.O. Intermediate School, Kings Park Central School District, “Infinipower” and Madelyn Kalinowski of Laurel Hill School, “Wash Away Germs”; fifth-graders Alexandra Barry of Remsenburg-Speonk Elementary School, Remsenburg-Speonk Union Free School District, “Mutiny on the Bounty” and Gavin Pickford of R.J.O. Intermediate School, Kings Park Central School District, “Is This The Last Straw”; and six-graders Karly Coonan of Raynor Country Day School, “The Last Straw” and Pranav Vijayababu, Hauppauge Middle School, Hauppauge School District, “Save Our Seas.”

“Suffolk County, New York State, the country, and the world need scientists and engineers now and in the future. The students in this science fair are young, but they aren’t too young to have fun with investigative science and engineering processes,” said Scott Bronson, Brookhaven Lab’s manager for K–12 programs.

“Once again, the students who participated were exceptional. Their projects showed it. Congratulations to each of them. And, ‘Thank you,’ to every parent, teacher, mentor, and volunteer who helped them — and will continue to help them along the way.”

For more information, visit https://www.energy.gov/science/.

Photos courtesy of BNL

Sangria is a fruit punch-esque cocktail that’s best enjoyed on a sunny, lazy summer afternoon. METRO photo

By Bob Lipinski

Bob Lipinski

When it’s hot outside I’m looking for a beverage that’s light, refreshing, chillable, perhaps somewhat acidic to cleanse my palate, but most of all … it contains alcohol.

I enjoy wine and during hot weather I have found ways to convert that glass of wine into a “wine cooler.” Here are some of my summer coolers:

A spritzer (popular in the 1970s) is a tall drink made with a base of wine (white, red or rosé) and filled with a carbonated mixer (seltzer, tonic water, ginger ale) and sometimes garnished with lemon, lime, orange, a sprig of mint, or even a cherry. Spritzers are served on ice.

One of my favorite wine coolers is a kir. It’s an apéritif drink made with crème de cassis (black currant liqueur) and dry white wine, named after the late mayor of the city of Dijon, France, Canon Félix Kir (1876-1968). Kir was the favorite drink of the mayor from the 1940s until his death in 1968.

Originally, kir was made by mixing Aligoté, a highly acidic white wine from Burgundy with a tablespoon of crème de cassis, served chilled. Nowadays, just about any white wine used as Aligoté is difficult to find.

To make a kir, pour 1 ounce (2 tablespoons) of crème de cassis (black currant liqueur) into 5 to 6 ounces of a dry white wine, add ice and stir.

There are many variations of this drink: Kir Royale, along with Cardinal (cassis and Beaujolais), Kir Communist (cassis and red wine), and Kir Imperial (raspberry liqueur instead of cassis and champagne).

An all-time favorite that is making a big comeback is Sangría, originally from Spain. Now you can buy premade versions or make your own, which is more fun and allows for your creativity.

Sangria is a refreshing apéritif made from a mixture of wine (red, white, or rosé), slices of citrus fruits (lemon, lime, and orange), sugar, and sometimes soda water. To make Sangria, take a bottle of a dry red, white, or rosé wine. Add one lemon, lime, orange, and apple (cored) cut into quarters, then squeezed. To this add 1/4 cup superfine sugar. Mix all ingredients (including the quartered fruit) and refrigerate for several hours. Add ice before serving and top with a Maraschino cherry.

One of my favorite ways to keep ice cubes from diluting the wine is to freeze left-over wine (red or white) in ice cube trays, then seal in plastic bags so you will always have a few cubes on hand for wine coolers. (You can even mix colors.)

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].

Photo from LIM
Grant will help fund new online educational programming

The Long Island Museum (LIM) announced on June 30 its award of a $59,713 grant from The National Endowment for the Humanities (NEH) to help fund the Museum’s new online educational programs that will be offered in the midst of the COVID-19 pandemic.

“We are thrilled and honored that the NEH is supporting our proposal of a new virtual educational program,” said Long Island Museum Executive Director Neil Watson.

“Since closing our doors in mid-March, the LIM staff has been working both creatively and tirelessly at meeting the needs of our community, particularly our school children and teachers,” he explained.

As so many of the museum’s standard offerings have transformed over these past four months, the need to dynamically adapt is ever apparent. After only a few weeks of their temporary closing, the LIM Launched the successful At Home With the LIM, a series of online family art and history activities, based on the Museum’s collection, historic buildings and grounds.

With school visits from many local districts in the fall likely to be greatly constrained, the LIM has since been making plans to redesign what they can offer schools with the use of technology.

“We believe objects from our collections provide uniquely visceral connections and learning opportunities,” said Joshua Ruff, Deputy Director, Director of Collections and Interpretations. “Realizing we are unable to bring school audiences to our collection, this project plans to bring the collection to them through remote field trips.”

The LIM will establish a “portable virtual classroom unit”, a mobile virtual studio with live streaming capability, to broadcast interactive classes from their unique historic buildings and museum galleries. To accommodate the virtual classrooms, the museum’s data network will be upgraded and expanded to teaching-critical areas museum wide by facilities/IT personnel.

Funds received from the NEH grant will enable the Museum’s Education Department to address the challenges schools will face in the 2020/2021 school year and allow the purchase and installation of essential upgrades to the data network of the LIM campus.

“In what is certain to be a school year filled with many firsts and changes, with this funding we can offer enriching new ways to make sure schools do not lose important connections to our museum,” said Lisa Unander, LIM’s Director of Education.

The Long Island Museum, located at 1200 Route 25A in Stony Brook, is one of 317 humanities projects in this round of funding. The $40.3 million in total grants nationwide will support vital research, education, and public programs in the humanities.

Codfish Cakes

By Barbara Beltrami

Years ago up on the Cape, tucked way back from the side of the road, there used to be a little fish shack called Caleb’s. It was tiny, ramshackle and barely visible, but the natives and summer regulars all knew about it and crowded its half dozen or so stools and one picnic table set under a faded yellow umbrella.

At lunchtime it exuded the unmistakable summer aromas of oil, suntan lotion and frying. Caleb was the proprietor, cook, server, and quintessentially an iconic salty old New England cuss. The only things you could get there were fish cakes. And what fish cakes they were! Each day the special was written in crayon and posted on a piece of cardboard taped to the side of the shack next to the counter. It was most often cod, of course, but it could also be swordfish or tuna or clams or scallops or a blend of several varieties or anything over which Caleb could strike a bargain with the local fishermen.

The fish cakes were big, about the size of a large bakery cookie, plump and soft in the middle and crispy around the edges. They came on a Portuguese roll with a scoop of coleslaw, a dollop of tartar sauce and half a lemon.

Caleb is long gone. He seemed ancient way back then, and I know for sure that the fish shack is no longer there. It’s been replaced by a slick pizzeria with a garish sign and a huge parking lot. But the memory of his fish cakes lives on and while nothing will ever measure up to them, here are a few of my humble attempts.

Codfish Cakes

Codfish Cakes

YIELD: Makes 10 large or 20 small patties

INGREDIENTS:

2 pounds fresh cod fillets, skinned and boned

Sea salt and freshly ground pepper, to taste

2 1/2 pounds Russet potatoes, pared and diced

1 1/2 cups chopped onion

2 large eggs, well beaten

2 tablespoons prepared Dijon mustard

1 teaspoon Worcestershire sauce

1/3 cup minced flat leaf parsley leaves

1/2 cup flour

1/2 cup vegetable oil

DIRECTIONS:

Season the fish with salt and pepper; place on rack of steamer over boiling water; cook until fish flakes easily with a fork, about 7 minutes. Remove from heat and let cool. In a large pot, cook potatoes and onions in boiling salted water until very tender, about 13 to 15 minutes. Drain and puree with ricer or food mill or mash by hand (do not use electric food processor). Add eggs, mustard, Worcestershire sauce and parsley; combine and beat vigorously; flake fish with a fork, and gently fold into mixture. 

With a rubber spatula or wooden spoon, spread onto a baking sheet, cover tightly with plastic wrap and refrigerate until well-chilled, about one hour. Remove from fridge and shape into patties; dredge with flour and shake off excess. Place half the oil in a large nonstick skillet over medium-high heat; gently drop patties into hot oil (add remaining oil as needed) and cook until golden brown, about 2 to 3 minutes on each side. Drain on paper towels. Serve hot with tartar sauce, lemon and cole slaw.

Lobster and Scallop Cakes

Lobster and Scallop Cakes

YIELD: Makes about 6 medium patties

INGREDIENTS:

2 tablespoons unsalted butter

1/2 pound scallops

1/2 pound lobster meat

1 tablespoon minced flat leaf   parsley leaves

1 tablespoon snipped fresh chives

1 teaspoon minced fresh tarragon leaves

1/2 cup bread crumbs

1 garlic clove, minced

Zest of one lemon, finely grated

Freshly squeezed juice of half a lemon

1/2 cup good quality mayonnaise

Salt and freshly ground black pepper to taste

1/4 teaspoon cayenne pepper

2 tablespoons or more extra virgin olive oil or more as needed

DIRECTIONS:

Place butter, scallops, lobster, parsley, chives, tarragon, bread crumbs, garlic and lemon zest in bowl of electric food processor and pulse a few times to chop the seafood but still leave small chunks. Transfer to a medium mixing bowl and add the lemon juice, mayonnaise, salt and pepper and cayenne. Form into patties and place on platter or baking sheet, cover tightly with plastic wrap and chill for one hour or until well set. In a large skillet heat oil over medium heat; cook patties until golden brown, about 2 to 3 minutes each side.  Carefully remove to paper towels and let sit, gently turning once, for two minutes each side. Serve immediately with lemon or sour cream and potato chips.

Jade

MEET A JEWEL NAMED JADE!

This week’s shelter pet is Jade, a two-year-old female domestic shorthair mix currently up for adoption at the Smithtown Animal Shelter.

Jade was trapped along with her kittens as part of the shelter’s trap/neuter/release program. She instantly showed her affectionate side and trust for the staff and volunteers. Jade is a little ball of love, serving up sweetness to everyone she meets. She would do well in a home with children, making her a great family pet!

If you are interested in meeting Jade, 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.

Consuming four or more servings of legumes per week has shown to reduce the risk of heart disease. Stock photo
Even small dietary changes move us closer to being ‘heart attack proof’

By David Dunaief, M.D.

Dr. David Dunaief

We can significantly reduce the occurrence of heart disease, the number one killer in the United States, by making modest lifestyle changes.

Heart disease is a term that captures a number of disorders, from coronary artery disease, which can cause heart attacks, to valve issues and heart failure, which is a problem with the pumping mechanism. Here, our focus will be on coronary artery disease and their resulting heart attacks.

According to the Centers for Disease Control and Prevention, there are 805,000 heart attacks in the U.S.  annually, and 200,000 of these occur in those who’ve already had a first heart attack (1). Here, I will provide specifics on how to make changes to protect you and your family, regardless of family history.

The evidence continues to highlight lifestyle changes, including diet, as the most important factors in preventing heart disease. Changes that garner a big bang for your buck include the consumption of chocolate, legumes, nuts, fiber and omega-3 polyunsaturated fatty acids (PUFAs).

Treat yourself – cocoa’s benefits

Preliminary evidence shows that two pieces of chocolate a week may decrease the risk of a heart attack by 37 percent, compared to those who consume less (2). However, the authors warned against the idea that more is better. In fact, high fat and sugar content and calorically dense aspects may have detrimental effects when consumed at much higher levels. There is a fine line between potential benefit and harm. The benefits may be attributed to micronutrients referred to as flavonols.

I usually recommend that patients have one to two squares – about one-fifth to two-fifths of an ounce – of high-cocoa-content dark chocolate daily. Who says prevention has to be painful?

Increase your fiber intake

Fiber has a dose-response relationship to reducing risk. In other words, the more fiber intake, the greater the reduction in risk. In a meta-analysis of 10 studies, results showed for every 10-gram increase in fiber, there was a corresponding 14 percent reduction in the risk of a cardiovascular event and a 27 percent reduction in the risk of heart disease mortality (3). The authors analyzed data that included over 90,000 men and 200,000 women.

The average American consumes about 16 grams per day of fiber (4). The Academy of Nutrition and Dietetics recommends 14 grams of fiber for each 1,000 calories consumed, or roughly 25 grams for women and 38 grams for men (5). Therefore, we can significantly reduce our risk of heart disease if we increase our consumption of fiber to reach the recommended levels. Good sources of fiber are fruits and vegetables with the edible skin or peel, beans and lentils, and whole grains.

Legumes’ impact

In a prospective (forward-looking) cohort study, the First National Health and Nutrition Examination Survey Epidemiologic Follow-up Study (NHEFS), legumes reduced the risk of coronary heart disease by a significant 22 percent. Those who consumed four or more servings per week, compared to those who consumed less than one serving, saw this effect. The legumes used in this study included beans, peas and peanuts (6). There were over 9,500 men and women involved, spanning 19 years of follow-up.

I recommend that patients consume at least one to two servings a day, or 7 to 14 a week. Imagine the impact that could have, compared to the modest four servings per week used to reach statistical significance in this study.

A nutty solution

In a study with over 45,000 men, there were significant reductions in coronary heart disease with omega-3 polyunsaturated fatty acids (PUFAs). Both plant-based and seafood-based omega-3s showed these effects (7). Good sources of omega-3s from plant-based sources include nuts, such as walnuts, and ground flaxseed.

Your ultimate goal should be to become “heart attack proof,” a term used by Dr. Sanjay Gupta and reinforced by Dr. Dean Ornish. Ideally, this requires a plant-based diet. But even modest changes in diet will result in significant risk reductions. The more significant the lifestyle changes you make, the closer you will come to achieving this goal.

References:

(1) cdc.gov. (2) BMJ 2011; 343:d4488. (3) Arch Intern Med. 2004 Feb 23;164(4):370-376. (4) NHANES 2009-2010 Data Brief No. 12. Sep 2014. (5) eatright.org. (6) Arch Intern Med. 2001 Nov 26;161(21):2573-2578. (7) Circulation. 2005 Jan 18;111(2):157-164.

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.

Above, the Vanderbilt Mansion Terrace Garden and quatrefoil fountain with Northport Bay in the background. Photo from Vanderbilt Museum
Transformed gardens on view through September

Eleven local nurseries and garden designers, plus the Museum’s corps of volunteer gardeners are taking part in the Suffolk County Vanderbilt Museum’s third annual Gardeners Showcase.

They redesigned and transformed garden areas, planted new perennials, annuals, shrubs, and trees  — and enhanced the beauty and ambience of William K. Vanderbilt II’s Eagle’s Nest mansion and estate, home of the Museum. The stunning results are on view through September. For now the Vanderbilt has reopened its grounds only – not its buildings – to visitors on Tuesdays, Fridays, Saturdays, and Sundays from 11 a.m. to 6 p.m.

All visitors are asked to wear a mask when unable to maintain 6-feet distancing from others.

“We are grateful for the enthusiastic response of local landscaping and gardening professionals who have volunteered their talents to beautify the historic estate,” said Elizabeth Wayland-Morgan, executive director of the Vanderbilt.

“These floral artisans, as well as our own veteran corps of accomplished volunteer gardeners, have invested their time, labor, and resources. Their enhancements will be enjoyed by thousands of summer visitors,” she added.

Jim Munson, the Museum’s operations supervisor, who created the event, said, “We thought the pandemic might prevent this year’s showcase,” he said. “However, thanks to the undying support and incredible talents of these designers, the showcase has become a reality.

“Many of the gardeners have been affected financially and personally by this health crisis, yet here they all are, once again selflessly giving their time, donations and incredible talents to the Vanderbilt to make it a better place for all. Simply sitting on a bench, listening to the birds and taking in the beauty of the gardens is an absolute gift,” he said.

Participating designers, identified by signage at showcase sites, are: Carlstrom Landscapes, Inc. (Terrace Pool); Centerport Garden Club (Rose Garden), de Groot Designs, Inc. (front entrance); Designs by Nelson (saltwater pool and balcony planters); Flowers by Friends (Sun Dial Garden and Saltwater Pool); Gro-Girl Horticultural Therapy (Sensory Garden); Haven on Earth Garden Design (Planetarium Garden); Mossy Pine Garden & Landscape Design (Clover Leaf Garden); Pal-O-Mine Equestrian J-STEP Program (Sensory Garden); Trimarchi Landscaping & Design (Courtyard Gardens), Tropic Al (Bell Tower/Bridge Garden); Vanderbilt Volunteer Gardeners (Memorial Garden, Columns Garden, Tent Gardens & Vegetable Garden).

The Suffolk County Vanderbilt Museum is located at 180 Little Neck Road in Centerport. The admission fee to tour the grounds is $14 per carload, members are free. Tickets are available online only. No tickets will be sold at the gate. Visit www.vanderbiltmuseum.org to order.

Northern Mockingbird

By John L. Turner

A fact about living in suburbia is the presence of neighbors and we are blessed in having a bunch of wonderful neighbors in the Setauket neighborhood in which we live.

Lately though, I have become aware of, and begun to appreciate, another set of neighbors: those of the feathered kind. We are neighbors to the birds and this spring I’ve watched families of birds, going about their lives, amidst our property and that of some of our neighbors. Our human properties are embedded within the “properties” in which they nest.

In a side shrub a pair of Song Sparrows made a nest while in a front yard shrub it was a Robin. On an eye-level branch of a Norway Spruce located along a boundary of the backyard I watched a pair of Mourning Doves raise a pair of young that successfully fledged, and further back in a blackberry bramble was a Catbird nest.

We also routinely see several woodpeckers species feeding in the yard and have Carolina Wrens, Northern Cardinals, Black-capped Chickadees, for whom our property is a cafeteria. Most recently, we’ve been witness to a family of Screech Owls — two parents and three young — as they have begun, on silent wings, to expand their world.

But the most conspicuous neighbor of all has been a pair of Northern Mockingbirds. I haven’t located their nest but our property along with the neighbors that flank each side are within the pair’s territory as evidenced by the trees the male alternates flying to and singing from the tops of.

And, wow, do Mockingbirds sing. They are most well-known for “mocking” or copying the songs of other songbirds, with some birds having a repertoire of several dozen songs absconded from others. In total, Mockingbirds can sing hundreds of different phrases — a combination of unique calls interspersed with the mimicked songs of others.

About a month ago the male sat atop a tall Spruce tree along my northern border and enthusiastically sang continuously for 20 minutes. In his long song sequence I discerned songs that included the Eastern Phoebe, Northern Cardinal, Carolina Wren, Killdeer, Great Crested Flycatcher and two different Blue Jay calls. On several occasions it quacked like a duck! (Many years ago I heard a Mockingbird singing along the edge of a field in Hauppauge making a sound that sounded exactly like a car alarm!! I wouldn’t have believed it if I didn’t directly witness the sound emanating from the open and moving bill of the bird).

Their scientific name — Mimus polyglottis — literally means “many throated mimic,” an obvious reference to their ability to sing other bird songs.

That the Northern Mockingbird is a feathered virtuoso has long been recognized by professional ornithologists and curious naturalists alike. J.P. Giraud in his seminal 1842 work “The Birds of Long Island” noted: “It is the nightingale of America, and according to those who have heard the native notes of both, its voice, both in variety and fullness, is superior to that of Europe’s sweetest songster. Its power of imitation is so great, that this highly gifted bird runs over the varied notes of all our songsters, and executes with so much skill, that it would seem as if Nature had so attuned its voice that it might exceed all of the feather choir.”

Frank Chapman, the longtime curator of Ornithology at the American Museum of Natural History, and the father of the National Audubon Society’s Annual Christmas Bird Count, wrote: “The Mockingbird might be called our national song-bird; his remarkable vocal powers have made him famous the world over … He is a good citizen, and courting rather than shunning public life, shows an evident interest in the affairs of the day. He lives in our gardens, parks, and squares, and even in the streets of the town …” and in regard to his singing Chapman notes: “… if his song does not thrill you then confess yourself deaf to Nature’s voices.” — an opinionated but accurate statement if their boisterous singing fails to put a smile on your face!

But why is it that Mockingbirds, a rarity among songbirds in singing the songs of other birds, evolved this fascinating behavior of vocal mimicry? For the same reasons that other male birds sing — to defend a breeding territory and attract a mate. They’ve just taken it to a new level driven by the fact that females are apparently attracted to males with larger song repertoires.

This new level includes singing at night, especially on nights when the moon is strong. While I’ve not yet heard “our” birds singing at night, I had night singing Mockingbirds routinely while I lived for many years in Massapequa Park and before that during my childhood in Smithtown.

Mockingbirds are related to two other songbird species native to Long Island with which you might be familiar: the Gray Catbird and the Brown Thrasher. All three belong to the family Mimidae, the Mimic Thrushes, and they all mimic other birds, although the Mockingbird stands alone in its skill.

With a little bit of effort you can see them. The Brown Thrasher prefers wilder habitat. It is a fairly common breeding bird in the vast expanses of the Pine Barrens, where it prefers to lurk about in the understory while Catbirds and Mockingbirds frequent the suburban habitat around your home.

If you have a Mockingbird as a neighbor, perhaps the “Many-throated Mimic” will grace you with his night-time serenade on a moonlit night.

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.

Reviewed by Jeffrey Sanzel

Mike Domino’s seventh novel, Camp Hero, is a vigorous thriller with hints of noir around the edges.

Author Mike Domino

Private investigator Bobby Fallon takes on a case in Montauk that becomes more complicated the deeper he goes. Fallon, a former Manhattan detective, was accused of killing the man who murdered his brother, another New York City cop.  He was tried and acquitted but has been branded the Vigilante Cop. While it cost him his position on the force, it cuts a strong swathe with the townsmen of Montauk, an important fact as he enters the world of eastern Long Island.

Fallon has been dispatched from the City by the high end law firm for which he works to help clear the Montauk sheriff of an accusation that is most likely a set-up. Sheriff Kemp has been accused of sleeping with an underaged prostitute, which he flatly denies. Kemp, who cares for his two adult special needs children, is a tight-lipped fellow who gives Fallon little information to go on. Fallon trusts his instincts and realizes there is much more to the investigation. 

In the midst of this, Senator Vance Hildreth is in league with multi-millionaire Matilda Wong, a Wall Street demagogue whose fortune was in pharmaceuticals, specifically a wonder drug called Zioxyn, a painkiller used for late stage cancer.

Fallon stays in a group of nearly deserted bungalows called The Beehives. There he meets and teams up with successful mystery writer Jennifer Connery, who becomes not just his assistant but an astute set of eyes on the case. They quickly become romantically involved as well.

At the center of the story is Camp Hero.  Hildreth and Wong want to turn the old army base into a national park. But their motives are clearly not as pure as they sound. Hildreth is connected to organized crime and has no problem engaging help from the wrong side of the law. This he does to the tune of twenty-five million dollars.

There is a great deal about Camp Hero’s use during and after World War II. Top-secret experiments, the CIA, SAGE (Semi-Automatic Ground Environment) radar, and Operation Paperclip (that covertly brought top Nazi scientists to the United States to work on rocket missile propulsion technologies) have all swirled around the site’s history.

In addition, alleged drums of nuclear waste dating back to 1958 are rumored to be beneath the empty facility. These speculations are important both to the building mystery and the final outcome. Domino knows how to lead the reader down one path and then swiftly alter to a separate course.

There is a nice peripheral piece introduced about Bonackers. These are the descendants of the original European settlers of Scottish and German lineage; much of the Bonacker lore is centered around the Hamptons and its environs. The early Bonackers were fisherman, cattlemen, and farmers. In later years, those still active are fisherman. Again, what seems like randomly introduced trivia and character background becomes germane to action later in the book.

Domino writes in an easy style, moving quickly from scene to scene and event to event. It has the right energy and pace for a thriller, and it is dialogue-rich, allowing the characters to speak for themselves, avoiding lengthy descriptions. One of the few places Domino goes for detailed narrative is a disturbing incident during a demolition. Both the accident and the reaction of those involved are well presented and have the complete ring of truth.

Mike Domino’s Camp Hero is a swift and entertaining thriller — and it takes place right in our own backyard.

A resident of Port Jefferson, author Mike Domino is also a feature filmmaker (“Mott Haven: Cash for Keys”) and the owner of Domino Plastics Company. Pick up a copy of his latest novel in paperback or on kindle at www.amazon.com. For more information, visit www.campheromontauk.com.