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Roast Chicken. Stock photo

By Barbara Beltrami

I never thought I’d be living through a time of pandemic virus and quarantines. In light of that, writing about food seems rather frivolous.  Or does it? After all, we still have to eat and build our resistance, and we have to eat well.  

With cabin fever, boredom and fear occupying our very existence, there seem to be very few pleasures left to us. So why not turn to food, the comfort that never quits. If your pantry, fridge and freezer are well stocked, and I hope they are, it’s a good time to take to the stove and oven and revitalize your cooking and baking skills, your appetite and your spirits.  

This is a time for comfort food. Make some soups and freeze them; skim off some broth for future use (just in case). Use up leftovers in casseroles and stews; revert to the habits of our ancestors who wasted nothing. Bake a batch of cookies or brownies and whip up some soothing puddings and custards. Clean out the pantry, fridge and freezer to make room for new additions. Use long forgotten items, if they’re still okay, as the inspiration for creative concoctions. 

Here are two recipes for the ultimate in comfort food, Roast Chicken and Pot Roast.

Roast Chicken

Roast Chicken. Stock photo

YIELD: Makes 4 servings.

INGREDIENTS:

One 3 to 4 pound chicken, trimmed of excess fat, rinsed and patted dry 

Coarse salt and freshly ground black pepper to taste

1/4 cup olive oil

2 tablespoons chopped fresh herbs

DIRECTIONS: 

Preheat oven to 475 F. Remove innards and rub inside cavity generously with salt and pepper. Place chicken, breast side down, on a rack in a roasting pan and roast for 20 minutes. In a small bowl, whisk together oil, herbs (sage, rosemary and parsley work well) and salt and pepper. Drizzle half the oil mixture over chicken, then turn so breast side is up and drizzle remaining mixture over it. 

Roast until breast starts to brown, about 8 to 10 minutes, then reduce heat to 325 F. Baste with pan juices and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 160 to 165 F, about 50 to 60 minutes. 

When chicken is ready, tip pan so juices run from cavity into pan, remove bird to platter or cutting board and let rest for 5 minutes. Meanwhile, transfer juices to small saucepan and skim off as much fat from juices as possible. Reheat juice and pour over carved chicken. Serve hot or warm with rice or potatoes and a salad or green veggie. (Reserve carcass for chicken soup.)

Pot Roast

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

One 3 1/2 to 4 pound beef brisket

Salt and freshly ground black pepper to taste

1/4 cup oil

4 smashed garlic cloves

2 medium onions, coarsely chopped

6 carrots , peeled and cut into large chunks

2 celery ribs, cut into quarters

1 bay leaf

2 cups dry red wine

3 cups beef or vegetable broth

One 14 ounce can whole plum tomatoes, coarsely chopped with their juice

DIRECTIONS: 

Preheat oven to 325 F. In a large Dutch oven heat the oil over medium-high heat. Season the brisket with salt and pepper and add it to the pot, fat side down. Cook until dark brown, about 5 minutes; turn and cook 5 more minutes. Remove and set aside. Add the garlic, onions, carrots, celery and bay leaf, and cook over medium heat, stirring occasionally, until onions are transparent and start to brown, about 10 minutes. 

Return brisket to pot, add wine, broth and tomatoes, cover and place in oven. Cook, turning once, for 3 hours. Remove brisket, remove celery and bay leaf from pot and discard. Mash vegetables in pot, then over medium-high heat, cook veggies and liquid until reduced and somewhat thickened, about 10 minutes. Return brisket to pot; over medium-low heat, cook in liquid until heated through, about 10 minutes. Remove brisket from pot, slice, place on platter and smother with liquid. Serve immediately with noodles or mashed potatoes and a green vegetable.

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Photo by John Turner

By John L. Turner

This is the first of a two-part series.

Like most people I’ve always liked to collect things. Some objects were mainstream — baseball cards and comic books as a kid, for example, but some were decidedly not. As an adult I’ve had a prolonged passion for old bird books dating from the end of the nineteenth century through the beginning of the twentieth.

Looking around my study from where I write this, I realize I have a lot of objects that fit the latter “non-mainstream” category — deer antlers, assorted shells and other marine objects, mammal skulls, numerous pine cones, and a bird nest or two lying scattered along the leading edge of the shelves that hold the beloved bird books.

I also realize these objects, collected from countless outdoor explorations, represent a window to the world of nature that lays accessible on the other side of each of our front doors.

I’ve especially liked to collect items found along the shore, of which we have a lot. I have a favorite piece of driftwood, its edges rounded and softened from years in the elements. In it sits two species of whelk shells — Knobbed and Channeled Whelk, both species of sea snails native to Long Island’s marine waters.

Knobbed Whelk gets its name from knobs or projections that lay along the coil situated on the top of the shell; the Channeled Whelk’s name comes from a coiled channel or suture that runs along the inside edge of the spiral. These two species are closely related, belonging to the same genus; sometimes referred to as conch, they are the source of scungilli, the Italian dish especially popular around the holidays.

If you spend anytime strolling along the shoreline of Long Island Sound you’ve probably seen further evidence of whelk — their tan-colored egg cases washed up in the wrack line. Complex objects they are, consisting of upwards of a dozen or more quarter-sized compartments, connected by a thread, reminiscent of a broken Hawaiian lei.

If you find an egg case shake it vigorously; if it sounds like a baby’s rattle you’ll be rewarded by opening up one of the leathery compartments, because the objects causing the sound are many perfectly formed, tiny whelks. 

As I recently found out, you can identify the whelk species by the shape of the egg case compartments — Channeled have a pinched margin like what a chef does to a dumpling while the margins of Knobbed have an edge like a coin. How an adult whelk makes this highly complex structure with several dozen baby whelks in each unit is a complete mystery to me.

On the shelf next to the driftwood is another egg case ­— this one from a skate and, as with whelk egg cases, it’s often found as an item deposited in the beach’s wrack line. Black, with a shine on its surface, it is rectangular with four parentheses-like projections sticking out from the four corners. Skates, related to sharks, are distinctive shaped fish with “wings” and several species are found in the marine waters around Long Island including Winter, Barndoor, and Little Skates. 

The cases are sometimes called “mermaids purses,” a wonderfully colorful name, although I’ve never seen any items a mermaid would carry inside one. If you look closely you can see the broken seam, along one of the shorter edges, where the baby skate emerged.

The distinctive shell of Northern Moon Snails are another common item found by beachcombers and a common item on my shelf — with four prized specimens, including the largest I’ve ever seen, they are the second-most common item I have. (Various pinecones are the most common but that’s for a future column).

Moon snails are shellfish predators, possessing a massive foot that’s 3x to 4x the size of the shell when it spreads out that it uses to push through sand. If you’ve ever picked up a clam or mussel shell with a round little hole through it you’ve just picked up a Moon Snail victim. They use a specialized “tongue” called a radula to rasp their way into the shell of a bivalve. Once through the shell, the snail secretes a weak acid that helps dissolve the tissue of the clam or mussel which the snail slurps up.

Twice while beach combing I’ve found other evidence of a Moon Snail — a sandy, semi-circular collar made of sand grains held together by gluelike mucus the snail secretes. These are egg masses, an intact one shaped like a nearly closed letter “C” (the two I found were half of that as they are fragile and easily broken). Each collar contains scores of snail eggs which develop and hatch if not predated by smaller snails like oyster drills and periwinkles.

Rounding out the discussion of my study’s marine objects are two other shells: Jingle Shells and Slipper Shells — the first a bivalve, the second a species of snail. Jingle shells, get their name from the jingling sound they make if you shake a few together in your hand and are used to make wind chimes you’ll sometimes see hanging from beach houses. They are beautiful and iridescent, coming in several different colors — orange, yellow, white, and grey. Jingle shells are also known as “mermaid’s toenails.”

Slipper shells are also fascinating animals. All slipper shells start off as male but as they mature they become female. They often stack with the larger females on bottom and the smaller males on top, making the species a “sequential hermaphrodite.” Occasionally you’ll see a slipper shell attached to a horseshoe crab. These gifts and others await you on a stroll along Long Island’s hundreds of miles of shoreline.

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.

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Above, from left, Kenneth Kaushansky, Dean of the Renaissance School of Medicine; Anissa Abi-Dargham; Henry Tannous; Ute Moll; and Michael Bernstein, Interim President of SBU.

By Daniel Dunaief

A heart and lung doctor, a researcher who works on imaging for schizophrenia and a scientist working with a mutation that affects cancer last month received endowed inaugural chair positions at Stony Brook University.

Ute Moll is the Renaissance Endowed Professor in Cancer Biology, Anissa Abi-Dargham is the Lourie Endowed Chair in Psychiatry and Henry Tannous is the General Ting Feng Cheng Endowed Chair in Cardiothoracic Surgery.

In addition to adding the prestigious titles and winning support from local benefactors and philanthropists, the three researchers will each receive annual financial support from their positions that will sustain their research and education efforts. TBR News Media is highlighting the research from each of these standout scientists.

Ute Moll

Ute Moll

A native of Germany, Ute Moll, who is studying the six most common mutated forms of the highly researched p53 gene, is grateful for the donors, the funds and the recognition. “It’s pretty prestigious to have an endowed chair or professorship attached to your name or title,” she said 

Moll described the p53 mutations as the “most common mutation in cancer.” She has been working with a mouse model. The p53 R248 hotspot is the single most common variant in all p53 altered tumor types, which occurs in about 66,000 newly diagnosed cancer patients in the United States each year.

If these mice also have a gene called Myc, they get either liver or colon cancer. By receiving an estrogen derivative drug called Tamoxifen, which is used in breast cancer, the active, mutated version of the p53 gene is turned off when another gene called Cre recombinase is activated. By removing the p53 gene, the mice live two to three times longer than they would have.

In a typical mouse, cancer can cause over 100 tumor nodules, leaving almost no normal liver. When Moll and her colleagues turned off the mutant gene, the size of the cancer is much more limited, with only a few remaining nodules.

One particular mouse lived for more than two months, eventually dying of an unrelated lymphoma. The liver, however, which had an infection across the entire organ, didn’t show a single trace of a tumor. It was completely normal, despite the ubiquitous tumor nodules before treatment.

Thus far, targeting this mutated p53 is a concept Moll and her colleagues have developed in pre-clinical mouse models of lymphoma, colon and liver cancer, but it doesn’t yet have a clinical application. 

Liver cancer used to be relatively rare in the population, driven largely by infection from hepatitis B and hepatitis C, as well as through alcoholism. Amid an epidemic of obesity, people are developing a chronically inflammatory liver condition, which increases the incidence of liver cancer.

Anissa Abi-Dargham

Anissa Abi-Dargham

A specialist in Positron Emission Tomography (or PET) imaging for schizophrenia, Anissa Abi-Dargham is pleased with the opportunity to deploy the funds for her work at her discretion.

“The beauty of these funds is that they are totally flexible,” she explained, adding that she plans to use the funds to pursue new research ideas that might not otherwise get funding until she can use data to prove a concept or principal. 

“This is really a great honor because it means that the institution believes in you and wants to invest and retain you,” she said.

In her work, Abi-Dargham has been using imaging to see what is causing dopamine dis-regulation, either with too much or too little of the neurotransmitter. 

She is looking at two systems that may explain the imbalance: the cholinergic system and the kappa opioid system.

Abi-Dargham had been at Columbia University for 20 years before joining Stony Brook over three years ago. She appreciates the school investing in a state-of-the-art imaging center. “The people in charge of this imaging center are very much investing in promoting imaging for neuroscience and psychiatry,” she said.

Based on her findings in schizophrenia, other investigators in the United Kingdom have documented dopamine levels before schizophrenia symptoms begin.

She hopes her research discovers biomarkers that can be used to predict who is going to convert to having schizophrenia.

Patients do better when the onset of symptoms is later in their lives because their more mature brain has fostered better organized life, skill sets, and relationships.

She is also testing whether other markers, such as a neuromelanin, which is a metabolite of dopamine and binds iron-like materials, will show up on a Magnetic Resonance Imaging scan before the disease.

Henry Tannous

Henry Tannous

Henry Tannous joined Stony Brook University in 2016 and is excited to be a part of the current team and to help shape the future of clinical practice and research.

Tannous called the endowed chair position an “absolute honor.” It will not only allow him to continue with his current work, but it’s also going to enable him to expand his research. He will also use some of the funds to provide continuing education for his staff.

The financial support will allow him to hire research assistants and access national databases. Tannous and his research team of cardiothoracic and lung scientists use registries from the New York State Department of Health registry and the Society of Thoracic Surgeons, each of which provides the data for a price.

With his lung work, Tannous focuses on state 1 lung cancer. Traditionally, he said, people have received a diagnosis late in the development of the disease. Over the past few years, doctors have diagnosed patients at an earlier point.

Earlier diagnoses became more prevalent after Medicare approved lung cancer screening in 2015, which picked up more cases while patients were still in the earlier stages, when the cancer might otherwise be asymptomatic.

“We would like to know more about how the disease affects [patients] and their quality of life,” Tannous said. His lab has a collaboration with Mount Sinai Hospital to learn more about the effect of the disease on the lives of the patients.

With his heart research, he’s focusing on aortic disease and is testing the limits of the Trans Catheter Aortic Valve Replacement.

Photos courtesy of SBU

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Potatoes Duchess

By Barbara Beltrami

Everybody loves potatoes. Everybody cooks potatoes, and everybody eats potatoes (unless they’re on a crash diet). Mashed, baked, home fries, French fries, roasted, chips, salad, boiled and steamed and more. They lend themselves to so many preparations and cooking methods that it’s no wonder they’re the staple of many diets and figure largely in cuisines all over the world. 

But good as potatoes are, even they get boring. So here are a few recipes that take potatoes to a new level where they are so delicious that they’re sure to nudge over even the crispiest of French fries and the creamiest of mashed potatoes. One is for a rösti, a Swiss version of a large potato pancake. Another is for Hasselbacks, russets cut accordion-style, drenched with butter and olive oil and cooked to golden perfection. And the third is for Duchess potatoes, mashed and then baked to fluffy scrumptiousness.

Rösti

YIELD: Makes 3 to 4 servings

INGREDIENTS:

1 pound potatoes, peeled

Salt and freshly ground pepper to taste

1/4 cup olive oil

DIRECTIONS: 

In a large bowl or food processor coarsely grate potatoes; thoroughly mix in salt and pepper; let mixture sit for 5 to 10 minutes, then squeeze out as much liquid as possible. Transfer to a second bowl (and don’t worry about any discoloring). 

Over medium-high heat, pour oil into heavy 8-inch skillet; test oil by dropping in a potato shred, and if it sizzles, it’s ready. Being careful of a few inevitable spatters, gently drop mixture by handfuls into hot oil, starting with center of pan and moving outward to edges; using the back of a spoon or spatula, flatten into an even pancake. Lower heat but keep it high enough to maintain a good sizzle (don’t let bottom brown too quickly), about 15 minutes. 

Carefully slide rösti onto a dinner plate; keep skillet over heat. Put another dinner plate over rösti and holding the two plates tightly together, invert them so brown bottom of pancake is now on top. Remove top plate and slide rösti back into skillet, brown side up. Continue cooking until potatoes are tender and new bottom is browned, about 6 to 8 minutes. Slide onto platter, cut into wedges and serve hot with meat, poultry or fish and a green vegetable.

Potatoes Duchess

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds potatoes, peeled and quartered

2 tablespoons unsalted butter

Salt and freshly ground white pepper to taste

Ground nutmeg to taste

2 eggs lightly beaten with 2 egg yolks

DIRECTIONS: 

In a large pot of boiling salted water cook potatoes, covered, until soft but not mushy, about 15 to 20 minutes. Drain potatoes and dry them by shaking them in pan over heat. Put potatoes through a sieve or ricer, add butter, salt and pepper, nutmeg, eggs and egg yolks; beat vigorously with a wooden spoon until very smooth and fluffy. Preheat broiler; place potato mixture in a pastry bag and pipe into desired shapes or portions in a shallow baking pan or cookie sheet; place under broiler to brown on top. Serve immediately with a fine cut of beef or delicate fish.

Hasselbacks

YIELD: Makes 6 servings

INGREDIENTS:

1/2 stick unsalted butter, melted

1/4 cup extra virgin olive oil

1/2 cup snipped chives

2 garlic cloves, minced

1/2 cup minced flat leaf parsley

Salt and freshly ground black pepper to taste

6 russet potatoes

DIRECTIONS: 

Preheat oven to 425 F. In a small bowl whisk together the butter, olive oil, garlic, parsley and salt and pepper. Lay potatoes on a cutting board and place the handles of two wooden cooking spoons alongside them lengthwise (this will prevent your cutting all the way through to their bottoms). Cut potatoes into quarter-inch slices leaving 1/4 inch at bottom so they are still attached. Place potatoes in a shallow baking pan and, being sure to get into crevices, brush evenly with butter mixture. Bake until crisp and tender, about one hour. Serve immediately with grilled meat, poultry or fish.

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‘This book is a love affair with seaside eating.’ 
—  from the Foreword by Gael Greene

Reviewed by Jeffrey Sanzel

Co-author Hillary Davis

Hillary Davis and Stacy Dermont have collaborated on a book that is more than just a collection of recipes. It is an engagingly written celebration of not just seasonal cooking but local sourcing. They have brought together multiple elements of Long Island and channeled them into a guide that is both entertaining and practical. The love for their home is furthered in its citing of neighborhood farms and businesses and the plethora of ingredients that they provide to make magic in the kitchen.

“Over many meals and food-oriented adventures,” writes Davis, “we came to the conclusion that we wanted to share what we love about this very special part of the world. … In the way we have chosen to live, we shop at our local farm stands and farmers’ markets for most or all of our fresh produce, as much to revel in the amazing quality and choice as to feel as if we are taking part in preserving our small-farm heritage.”  

This local-centric ideology is a passion for both writer-chefs and this clearly honest zeal continues throughout the book. Prior to each recipe there is a succinct and informative narrative piece: a personal anecdote or a slice of hyperlocal detail. Both authors pen in a homey narrative, as if they are sharing a bit of themselves as they prepare the plethora of repasts. Whether it’s a history of the ingredients or a “one time when” they enrich the entire reading experience.

In the first part of the book, there is a discussion about the importance of pairings of food to beverages. Their thesis is that they should amplify or contrast to enhance the meal. Davis and Dermont explain each and propose a local drink as complement.  Most often, there is a recommendation of a product from one of the 60 local wineries, 40 craft breweries, or one of the many distilleries or cideries. Sometimes, they simply advise an herbal tea. These details are a wonderful augmentation.

Co-author Stacy Dermont

The book proper is divided by seasons:  spring, low summer, high summer, fall and winter. Presented is a very detailed list of what is in season and when, a list that should be kept nearby throughout the year. There is even a plea for “Nothing Goes to Waste” with ideas for using remnants in making stock or composting.

Each section of the book contains small plates, salads, main courses and desserts. In the hundred recipes, there is  a nice mix of well-loved and new dishes as well as unique takes on popular favorites.

It is a tribute to the clarity of the writing that even the more complicated and challenging recipes are explained in such a way that novice cooks can accomplish them. They are given step by step with just the right amount of detail. There are also instructions on topics ranging from the roasting of garlic to the blanching of fresh bamboo shoots to the selection and cooking of clams. This is a wealth of knowledge, expertly shared. 

It would be impossible to highlight all of the wonderful choices that are on offer:  Potato Cheesecake with Caramel Crust, Kale Poppers, Blue Cheese Chicken with Strawberry Salsa, Long Island Duck Breasts with Duck Walk Vineyards Blueberry Port Sauce, BLT Macaroni Salad with Ham Crisps, So Many Tomatoes Sauce over Spaghetti Squash, Peconic Bay Scallops with Riesling Cream, Roasted Montauk Pearl Oysters, Wine Country Beef Stew, Cider-Poached Apples on a Cloud of Cider-Sweetened Ricotta … there is not just something for everyone — there is a bounty of culinary joys.

Special note should be made of the original photography by Barbara Lassen. Lassen’s keen eye brings the dishes to life in dazzling and vivid colors, further reminding us that there is a special multifaceted aesthetic involved in this entire process. 

Davis and Dermont’s The Hamptons Kitchen: Seasonal Recipes Pairing Land and Sea will make a wonderful addition to culinary libraries throughout the Island. But even more importantly, it will find its best home in kitchens for many years to come.

The cookbook is available online at Barnes & Noble and Amazon and will be in bookstores by April 7. For upcoming book signings, please visit www.thehamptonskitchen.com.

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Google Maps

Party City at 610 Broadhollow Road in Melville is closing in May. The announcement was made on March 12. “Party City routinely evaluates our portfolio of stores in response to ongoing consumer, market and economic changes that naturally arise in the business. After careful consideration, the Melville store location will close on May 2, 2020,” the Elmsford, New York-based party supply chain said in a statement.

The store, which shares a shopping center with a Fortunoff Backyard Store, Suburban Eats and Moe’s Southwest Grill, joins over 55 other Party City locations to shutter over the past two years. After the closing, 13 stores remain on Long Island including Centereach, Commack and Stony Brook.

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Photo from METRO

By Bob Lipinski

Bob Lipinski

Parmigiano-Reggiano is one of the most popular cheeses on the planet, with a rich history that dates to 1200, recorded on a notarized deed in Genoa. Parmigiano is made in the provinces of Parma, Reggio Emilia, and Modena, in the northeast region of Emilia-Romagna, famous for its Balsamic Vinegar, Mortadella, and Prosciutto di Parma.

Although this “king of Italian cheese” is often referred to as “parmesan,” in 2008 the European Court of Justice ruled that the word “Parmesan” could not be used as a generic term to include Parmigiano-Reggiano. However, parmesan continues to be used as a substitute name for Parmigiano-Reggiano.

Parmigiano is made from cow’s milk and the leftover whey is fed to the pigs used for Prosciutto di Parma. After a minimum of 12 months of aging, cheesemakers determine if the wheel-shaped cheese should be sold or continued to be aged for 24, 36, 40 months or longer. The rind of these gigantic wheels of cheese is embossed all over in a repeating pattern with its name in pin dots and the identification number of the production dairy, the year and month of production.

Parmigiano has a straw-yellow exterior, an inedible golden yellow rind with an oily sheen and a straw-yellow interior comprised of tiny, pale-gold crystals. The cheese is hard, granular, and flaky depending on its age. The longer the cheese ages, the more “crunch” to enjoy. It has a complex, mellow flavor — nutty, buttery, and salty in taste — with a  granular smoothness and intense flavor. Parmigiano can be eaten in bite-size chunks when young. When old it is suitable for grating. While other cheeses get sharper as they age, Parmigiano-Reggiano becomes mellower.

When buying the cheese, examine it carefully. It should be a uniform moist but pale amber color with no signs of dryness, white patches or a white rim next to the rind.

To enjoy Parmigiano, take a thin velvety slice of Prosciutto di Parma and put a small piece of Parmigiano in the middle. Drizzle a couple of drops of Balsamic vinegar, then wrap the prosciutto around the cheese and pop it into your mouth.

Parmigiano should be stored in a tight layer of plastic wrap. Every time you use the cheese, use a fresh piece of plastic wrap and refrigerate.

Some recommended Italian wines to serve with Parmigiano include Red: Amarone della Valpolicella, Barbera, Bardolino, Dolcetto, Grignolino, Lambrusco, Montepulciano d’Abruzzo, Nebbiolo, Primitivo, Sangiovese, Valpolicella; White: Cortese, Fiano, Friulano, Orvieto, Trebbiano d’Abruzzo, Verdicchio; Other: dry Marsala, Moscato d’Asti, and Vin Santo.

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].

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Peggy

MEET PEGGY!

This week’s shelter pet is Peggy, a six-month-old female domestic shorthair kitty currently waiting to be adopted at the Smithtown Animal Shelter. 

Peggy came to the shelter as part of the town’s trap-neuter-release program, and she instantly started looking for affection. Peggy is gentle and shy, but she loves to be loved by people! She’s great with children and would do well in a home with other cats. Peggy unfortunately has a ruptured ear drum that causes her to have a chronic stuffy nose. Her perfect home would be a quiet place where she can cuddle and play all day.

Peggy is up to date on her vaccines and has received a full workup (blood work, feline HIV and leukemia tested, physical exam, etc.) by a board-certified veterinarian. If you are interested in meeting Peggy, please call ahead to schedule an hour to properly interact with her in their Meet and Greet room.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Walk-in hours are currently Monday to Friday, 8 a.m. to 4:30 p.m., Saturday from 8 a.m. to 3:30 p.m. and Sundays by appointment only. For more information, call 631-360-7575.

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Joseph Lloyd Manor. Photo courtesy of Preservation Long Island

Preservation Long Island, a regional preservation advocacy nonprofit based out of Cold Spring Harbor, recently announced the launch of The Jupiter Hammon Project, an initiative that aims to expand interpretive and educational programming at the Joseph Lloyd Manor, an 18th-century Long Island manor house owned and operated by Preservation Long Island.

The goal is to engage the site more fully to reflect the multiple events, perspectives, and people that shaped the house’s history including Jupiter Hammon (1711– ca.1806), the first published African American author who was enslaved by the Lloyd family and whose work was published during his lifetime.

Jupiter Hammon’s life and writings offer an exceptionally nuanced view of slavery and freedom on Long Island before and after the American Revolution. His works are especially significant because most literature and historical documents from the eighteenth century were not written from an enslaved person’s point of view. Consequently, Hammon’s writings provide powerful insights into the experience of the enslaved, as well as the social and moral conflicts slavery raised in the newly formed United States.

The Project will include a series of collaborative roundtables discussing the legacy of enslavement on Long Island and the life of Jupiter Hammon. Three public roundtable events have been tentatively scheduled during the summer of this year. Moderated by Cordell Reaves, Historic Preservation and Interpretation Analyst, New York State Department of Parks, Recreation and Historic Preservation, the discussions will be held at the Weeksville Heritage Center in Brooklyn on June 20; the Suffolk County Historical Society in Riverhead on July 11; and the Joseph Lloyd Manor in Huntington on August 8 in an effort to bring together scholars and professionals with local residents, descendent communities, and other diverse stakeholders across Long Island. 

These discussions will help develop a new interpretive direction for the historic Joseph Lloyd Manor that encourages responsible, rigorous, and relevant encounters with Long Island’s history of enslavement and its impact on society today.

This innovative project will also provide educational content for the development of revised school curricula and serve as a model approach to program development for other sites of enslavement in the region. It will foster collaborative relationships with local descendants and community stakeholders so that their voices continue to shape PLI’s mission of stewardship, advocacy, and education.

Kicking off the Jupiter Hammon Project is the Literary Landmark Ceremony tentatively scheduled for Saturday, May 30. United for Libraries and the Empire State Center for the Book will recognize the house where Jupiter Hammon lived and wrote (the Joseph Lloyd Manor) as a Literary Landmark. The unveiling of the bronze plaque recognizing Jupiter Hammon and the significance of the Joseph Lloyd Manor will take place as well as poetry readings and tours of the house.

For more information or to register for this free event, call 631-692-4664 or visit www.preservationlongisland.org.

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The Centereach store on Middle Country Road promotes clearance sales on March 13. Photo by Heidi Sutton
All stores on Long Island to close

Modell’s Sporting Goods, the nation’s  oldest, family-owned and operated retailer of sporting goods, athletic footwear and active apparel is going out of business.

Fourth-generation owner Mitchell Modell made the announcement last Wednesday after filing for Chapter 11 bankruptcy protection and allowing for the liquidation of all of its 153 stores located in New York, New Jersey, Pennsylvania, Connecticut, Rhode Island, Massachusetts, New Hampshire, Delaware, Maryland, Virginia and Washington, DC. beginning March 13. 

Founded in 1889 by Morris A. Modell, the first Modell’s store was located on Cortlandt Street in lower Manhattan  according to the company’s website.

The retailer known for its “Gotta Go to Mo’s” ad slogan joins several other sporting goods giants including Sports Authority to shutter in recent years as online retail hurt brick-and -mortar sales.

The decision will affect 14 stores on Long Island including Rocky Point, Shirley, Centereach, Bohemia, Commack, Bay Shore and Huntington Station. The Riverhead and Farmingdale locations were closed last year.

“While we achieved some success, in partnership with our landlords and vendors, it was not enough to avoid a bankruptcy filing amid an extremely challenging environment for retailers,” Modell said in a statement on March 11. 

“This is certainly not the outcome I wanted, and it is one of the most difficult days of my life … but I believe liquidation provides the greatest recovery for our creditors,” he added. The stores began liquidation sales on March 13. 

Although the retailer did not announce it’s last day, Modell’s website states that online sales will continue during the process; Modell’s gift cards, MVP awards and returns with a receipt will be accepted through April 15; the Modell’s credit card and the Modell’s Visa card will no longer be accepted; and competitor’s coupons will no longer be honored.

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