Arts & Entertainment

Balsamic Marinated Chicken

By Barbara Beltrami

As often as we may observe or comment that someone is no spring chicken and well seasoned, there are some spring chickens of the farm variety that are young and tender and just waiting to be seasoned. It won’t be long now before we put away our slow cookers and pull out that barbecue, polish it up and start grilling. And nothing takes to the grill like chicken, especially if it’s marinated in or simply coated with a savory seasoning, sauce or rub. 

Whether it’s chicken parts such as thighs or drumsticks, boneless chicken breasts, pounded thin into paillards or left thick and sliced, a cut-up broiler/fryer or a roasting chicken, special seasonings take that bird from plain and ordinary to gourmet glamorous. Apply the seasonings ahead of time, cover and refrigerate, and when it’s barbecue time or meal time, all you need to do is grill that lovely bird. 

Balsamic Marinated Chicken

Balsamic Marinated Chicken

 

YIELD: Makes 4 servings.

INGREDIENTS: 

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

½ cup white wine

1 shallot, finely chopped  

3 to 4 garlic cloves peeled and sliced

1 tablespoon each fresh thyme and oregano leaves, or 1 teaspoon dried

Salt and freshly ground pepper, to taste

4 boneless, skinless chicken breasts 

DIRECTIONS: 

In a small bowl, whisk together the first seven ingredients. Remove fat from chicken, rinse and pat dry. Place everything in a 1-gallon resealable plastic bag. Seal tightly and tilt to be sure all chicken pieces are coated; refrigerate at least 2 hours, preferably more, up to 8 hours. When ready to cook, oil grill rack, then preheat grill to medium high. Grill chicken, turning once and basting frequently with marinade until brown on the outside and clear juices run on the inside, 5 to 10 minutes per side depending on thickness. Discard any unused marinade. Remove from grill, slice across grain and serve hot, cold or at room temperature with grilled veggies and wild rice.

Rosemary, Garlic and Mustard Marinated Chicken Thighs

Rosemary, Garlic and Mustard Marinated Chicken Thighs

YIELD: Makes 4 servings.

INGREDIENTS: 

¼ cup olive oil

1 tablespoon prepared mustard

1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried

4 garlic cloves, peeled and chopped

Salt and freshly ground pepper, to taste

4 to 8 chicken thighs, depending on size

DIRECTIONS: 

In a small bowl, whisk together the oil, mustard, rosemary, garlic and salt and pepper. Remove fat and skin (if desired) from chicken thighs. Place chicken in a shallow nonreactive baking dish. With a pastry brush or rubber spatula, coat the chicken on both sides with the prepared mixture; cover tightly and refrigerate 2 to 4 hours until ready to cook. Prepare and preheat grill to medium high. Grill thighs 8 to 10 minutes per side. Check for doneness, remove from grill and serve hot, warm or cold with fresh corn on the cob, ratatouille and sweet potato fries.

Chicken in Curry-Yogurt Marinade

Chicken in Curry-Yogurt Marinade

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

3/4 cup plain Greek yogurt

¼ cup olive oil

2 tablespoons curry powder

2 tablespoons freshly squeezed lime juice

½ teaspoon ground cayenne pepper

Salt to taste

1 broiler-fryer, cut up

DIRECTIONS: 

In a small bowl, whisk together the yogurt, oil, curry powder, lime juice, cayenne and salt. Lay chicken parts in a shallow dish and slather marinade over them. Place chicken and any remaining marinade in a resealable gallon bag and refrigerate 4 to 8 hours. 

When ready to cook, prepare and preheat grill to medium high. Place chicken parts over direct heat, meaty sides down. Grill until outsides are a light brown (about 10 minutes), then turn the pieces and grill another 5 minutes. Remove chicken to indirect heat, close grill lid and grill 30 to 40 minutes, until cooked through. Let sit for 10 minutes. Serve hot, warm or cold with tomato, olive and onion salad, rice and sautéed spinach.

SOME SPRINGTIME GREEN

Joe Kelly (www.joekayaker.com) captured this photo of a great egret in breeding colors and plumage at Frank Melville Memorial Park in Setauket on April 18. He writes, ‘You really can’t see much of the plumage in this shot but just look at the green in its face. Even the Hulk would be impressed with that color! Frank Melville Park is a good place to catch these guys in action. Come down to the park and take a stroll. It’s a beautiful place.’

Send your Photo of the Week to [email protected].

Winners honored at art reception on April 20

By Heidi Sutton

Wanderlust: a strong desire for or impulse to wander or travel and explore the world.

The Long Island Museum in Stony Brook kicked off its 2018 juried art competition, Wanderlust, with a standing room only artist reception on April 20. 

Amateur and professional artists were invited to submit up to three pieces using the desire to travel as their inspiration. 

Neil Watson, executive director of the LIM, opened the reception by congratulating the artists.“You deserve a huge hand. This is one of the strongest shows that I’ve seen in five years.” 

“I’ve been a museum director for many years in many different kinds of museums and artists are the core … Whether it’s a carriage that’s made by a group of artisans from the wheels to the fabric … or it’s a painting or a photograph, it’s a maker. I applaud all of you for being makers and continuing to do that and push it because I know it’s really hard.”

Watson went on to mention that the works of 39 members of the LIMarts, a collaborative arts group, were in the show and encouraged the other artists in the room to join. “This museum believes in makers,” he said. 

Museum staff members combed through more than 300 entries submitted to come up with 76 final entries. Debbie Wells, co-founder and partner of Artful Circle, served as juror and was tasked with selecting a first-, second-, and third-place winner along with two honorable mentions. Wells was also present at the reception, a first for a juried exhibit reception at the museum.

Before announcing the winners, Lisa Unander, director of education at the museum, encouraged all the visitors to browse the exhibit to see all of the artist’s works. “It’s a fantastic show. We are so happy for the turnout for [all the artists] tonight,” she said.

Smithtown resident Elizabeth Milward captured first place for her hauntingly beautiful black and white photo,  “All Aboard,” which was taken on the Strasburg Railroad in Pennsylvania. “Just beaming with artistic talent” was a comment overhead from one of the visitors.

Barron Krody of Stony Brook nabbed second place for his oil on canvas painting, “Happiness Is …” depicting a young girl with a big smile sitting on a cloud with arms outstretched as if flying. “When I heard about the theme [for the show] the word that came to mind was exuberance,’’ said Krody at the reception. Mission accomplished Mr. Krody. 

Third place was awarded to Julianna Kirk of the hamlet of Brookhaven for her  colored pencil masterpiece, “Prague Street,” which featured a young girl in the foreground.

Two honorable mentions were awarded as well. The first was to Jovanna Hopkins of Dix Hills for her stunning digital photograph of Zabriskie Point in California’s Death Valley. The second was to Ronkonkoma’s Gabriella Grama for a vintage suitcase decorated with mosaic tile titled “Worldy Possessions.” The work of art is adorned with images of all the places she has visited, including Egypt. Said the mosaic artist, “I made this just for the show because I love to travel.”

Juror’s comments:

1stplace  

 Elizabeth Milward

All Aboard, Photography

“This photograph tells the story of wanderlust – the desire to journey. The composition of the two figures facing the tracks into the misty distance is very strong and quite moving. The atmospheric quality is enhanced by their vintage clothing and the soft landscape ahead of them.  Excellent monochromatic layering and use of photographic techniques makes it worthy of first prize.  It exemplifies the theme of the exhibition.”

2ndplace 

Baron Krody

Happiness is…,Oil on Canvas

“The perfect title for this whimsical take on the Wanderlust theme. Beautiful, painterly clouds float throughout the composition. Like a cherry on an ice cream sundae, the young girl is brave, happy and poised to embark on an adventure.  This piece is colorful and imaginative – the viewer does not know what is going to happen next, but there is much optimism for this girl!”

 3rdplace 

 Julianna Kirk

Prague Street, Pencil

“This storybook-style illustration was executed by an artist with superior skills in colored pencil techniques.  The perspective of the buildings and architectural landscape are charming and beautifully drawn.  By adding the red-headed woman in the foreground, it frames the composition so that the viewer is seeing the world as she sees it.  The color choices are interesting – a terracotta palette with touches of green give the piece an old world feel.  One wonders what this woman is dreaming about in this European courtyard scene.”

 Honorable Mentions

 Gabriella Grama

Worldly Possessions, Mosaic on Vintage Suitcase

“Most exhibitions feature art on the walls, but when a piece made of unusual materials is showcased, it always stands out.  This mixed media artwork is an unexpected combination of materials.  The form underneath is a suitcase, symbolizing travel and carrying one’s belongings from place to place.  By covering it with mosaics, it adds a sense of permanence because mosaics are not mobile. They historically, are adhered to walls and decorative objects. The juxtaposition of movement and stability is intriguing.  The travel stickers are both fanciful and well-created as they document the travel itinerary of the suitcase.”

Jovanna Hopkins

Zabriskie-Point, Death Valley, Ca.,Photography

“This photograph takes a vast landscape and reduces it to a viewpoint that is nearly abstract.  Between the intense colors and the varying textures of the rocks and shadows, the viewer must look at this scene for the beauty of the shapes, rather than its reality. The composition forces the eye round and round with just enough time to stop and appreciate nature at its finest. Sometimes ‘wanderlust’ means one wants to keep going, but there are also times where it is necessary to just sit and really look at where you are!”

Whether you’re a world traveler or just a dreamer, don’t miss this beautiful exhibit. The Long Island Museum, 1200 Route 25A, Stony Brook will present Wanderlust in the Visitors Center through June 3. For more information, call 631-751-0066 or visit www.longislandmuseum.org.

'Fulfillment'

Artist statement:  ‘My process melds classic photography with digital energy,                                               creating a medium I call interpretive photography’ — Mac Titmus

By Irene Ruddock

Mac Titmus

Mac Titmus is a photographer whose work melds classic photography with evolving digital art. He graduated from Adelphi University with a bachelor’s in English and a master’s in education/psychology. After a career in education, he retired to pursue his lifelong passion for photography. Titmus has won dozens of awards with his work appearing on magazine covers as well as being a distinguished judge. He is a leader in the art world and is currently vice-president of the North Shore Art Guild. He resides in Coram with his wife Mary, whom he calls his “best friend.”  

You describe your photography as ‘interpretative photography.’ Can you elaborate on that?  

“Interpretative photography” is a medium that pushes photography in an exciting new direction: one that defies rules and ignores the limitations of in-camera photography. It takes advantage of and explores the evolving techniques of the digital medium. The result is a fluid art form that merges proven old-school photography with the revolution of new-age photography.

What motivated you to begin to expand from the traditional view of photography to the more interpretive digital work?

When the desktop computer became available, I found I had a natural programing ability and quickly merged the two. Digital photography allows me to create what I once spent hours trying to produce in the darkroom. 

‘Think Pink’

What methods do you use?  

My methods are really the same as most two-dimensional artists, the only difference is substance. Digital art is created on transparent canvas layers on a computer rather than paper or canvas. The tools and the artistic instincts are the same: the use of pens, brushes, canvas, color, motion, balance and light. 

You have said that you combine motion and color with energy, which makes for an exciting experience for the viewer. Why is this combination important to your art? 

 I naturally see emotions as color and use it as a language expressing passion, fear, anger, joy or sadness. This reveals itself as shades from vibrant to subdued in my photographs. 

What is the single most important thing about your photography that makes it stand out among others?  

Without a doubt it would be my strong use of color to express emotion. I use colors as both harmony and conflict, hoping to bring out unaware emotions in people. 

‘On the Street’

You have so many incredible awards. Is there one that stands out as a favorite accomplishment?  

Every award is a wonderful validation, but without a doubt, my first-place award in the Wounded Warriors Benefit at Hutchins Gallery was a highlight. Not only was it an honor to be asked to participate, but it was also the first time my photography was recognized with a first-place award in the category of art, not photography.  

Who has been your strongest artistic influence?    

Having a literary background, I find my strongest influences are the images painted in imagination by the literary works of Emerson, Whitman, Thoreau, Cummings, Beckett and Bach. However, my primary visual art inspirations have always been the works of Jackson Pollock, Salvador Dali and Claude Monet.

Your art is now on scarves and articles of clothing.  How did that start?  

People have been telling me for years that my designs would make beautiful scarves, but the problem has been finding a manufacturer that would produce them for a reasonable price. I finally found a manufacturer that reproduces my work on material as I created it. Every scarf is a reflection of me and is unique for its design and vibrancy. In addition to scarves I’ve been experimenting with a line of kimono wraps and yoga leggings. All of my “Wearable ART” can be purchased through Sidewalk Alley Art in Mount Sinai. 

‘Shadow World’

How did you become director for Artists United in the Fight for Cancer?’

Breast cancer is very personal to those that have survived it or lost a friend or family member, as I have. My hope was that by bringing artists together we could be a force to make people more aware of the importance of early detection. We initiated a yearly event for Mather Hospital and the Village of Port Jefferson called Paint Port Pink. I also organized a benefit for the Fortunato Breast Health Center at Mather Hospital as well as an art benefit titled, Through the Eyes of a Child. This benefit raised $20,000 for the art therapy program at Stony Brook University.

Do you feel that photography doesn’t get the respect in the art world that it should? If so, do you know the reason why?  

Absolutely, especially digital photography because its legitimacy as a fine art is often questioned. Many galleries are still hesitant to include digital artists, although they admit its appeal and potential audience. They hesitate embracing it as they are uncertain they can adequately explain its process. The result leaves digital artists floundering for a position in the art community.

Do you have any exhibits coming up?  

Currently I have a solo show at the Clovis Point Winery in Jamesport through April 23 with an artist reception on Saturday, April 21 from 2 to 4 p.m. During the months of April, May and June I’m exhibiting several pieces in joint shows at The Alex Ferrone Gallery in Cutchogue, The Long Island Museum in Stony Brook (LIMarts) and at Expressions Gallery in the Stony Brook Holiday Inn Express. If you can’t attend those exhibits you may see my work online at www.karynmannixcontempary.com of East Hampton or through my website, www.augustusmac.com.

This article was updated on May 3.

Annie Laurie W. Shroyer and Thomas Bilfinger

By Daniel Dunaief

Convenience can come at a cost, even in medicine. When it comes to a heart procedure called cardiac artery bypass surgery, that cost could make a difference in the outcome for the patient.

Annie Laurie W. Shroyer, vice chair for research and professor in the Department of Surgery at Stony Brook University School of Medicine, and Thomas Bilfinger, a professor of surgery in the Division of Cardiothoracic Surgery at SBU, found that the mortality and major morbidity rates were lower for patients of surgeons performing procedures at a single center compared to those performing procedures at more than one center. 

Among physicians who operated at two or more hospitals, these surgeons performed better at their home hospital than at a secondary center.

They’ve published their findings in the Annals of Thoracic Surgery. The Society of Thoracic Surgeons identified the article as the Continuing Medical Education article for the month. The article will provide a much more in-depth learning experience to a subgroup of the journal’s subscribers who seek Continuing Medical Education credits. This, Shroyer explained, will make it more likely that cardiac surgeons will read it thoroughly and discuss it.

“We believe that, based on the results, particularly complex coronary artery bypass grafting (CABG) procedures may have a better outcome at bigger institutions,” Bilfinger explained in an email. Mortality for these procedures overall in the United States is low and the analysis is about differences of a few tenths of a percent, which becomes statistically significant due to the low number.

The central issue, Bilfinger said, is whether “the mother ship does better or worse than the satellite. Decision making about centralizing versus a de-centralized approach seems to be less driven by outcomes and rather by business decisions in many circumstances. The study adds some subjective data to this discussion.”

Using a measure called observed-to-expected mortality ratios based on the health of the patient and risks of the procedure, the ratio for multicenter surgeons was higher for the satellite facilities compared to their home facilities. The ratios were 1.17 for surgeons operating at satellite facilities versus 1.01 for multicenter surgeons performing the procedure at their home hospital.

The volume of surgeries is a complicated issue, Bilfinger cautioned. “There are very well-performing smaller volume places throughout the country,” he explained in an email. “It involves dedication to the procedures from admission to discharge.”

Assuming the surgeon is just as effective in different hospitals, which is “open to discussion,” any observed difference could be attributable to the system, Bilfinger explained. Measuring the effectiveness of the participants in the process, including nurses, anesthesiologists and orderlies, is a question for ongoing research, he continued.

Joseph Carey, a cardiovascular and thoracic surgeon in Torrance, California, conducted a study based on information from California about a decade ago. In an email, Carey suggested that “you pay a price in quality working in unfamiliar conditions and I believe hospital managers do not want their surgeons traveling about.” He added that this paper “is an important reminder” of this.

Carey added that hospital systems and the makeup of the “heart team” may also be important to the outcome of a surgery.

Future research, which Shroyer plans to conduct, will evaluate other factors, such as patient risk, processes and structures of care, that impact cardiac surgical outcomes.

Other researchers could extend this study, which compares the quality of care for surgeons who work at single sites and multisites, to other areas of medical care, enabling hospital networks, insurance companies and patients to make informed risk-based decisions prior to approving difficult procedures.

The challenge, however, with similar studies for other conditions, is in finding national information. “This is the best documented group of procedures there is in the country,” Bilfinger said. For a procedure like back surgery, it might be difficult to come up with a comparable study, although Bilfinger said he “suspects strongly that this is a very similar relationship.”

Shroyer and Bilfinger will extend their work to another cardiothoracic operation. They have submitted a proposal to the Society of Thoracic Surgeons to start a parallel project to look at the difference in risk-adjusted outcomes for mitral valve procedures that compare single-center versus multicenter surgeons. The diversity of procedures may need to be considered in comparing single and multicenter surgeons.

Bilfinger said he recognizes that some doctors and hospital networks may find these conclusions disconcerting. It may give them pause in the internal discussion about value added by new satellites in any system, he explained. “This is worth a public debate. This is one of these aspects of modern health care that the consumer is not aware of.” The average consumer may not put too much emphasis on this, although the sophisticated consumer on Long Island may change or make decisions based on this type of information, he said.

Shroyer and Bilfinger, who have worked on the same floor at the Health Sciences Center since Shroyer arrived from Colorado in 2007, decided to collaborate on this project after a discussion during lunch. The duo were eating at SBU’s Simons Center Café when they were discussing the differences in outcomes for single and multicenter surgical procedures. They submitted a request to access the National Adult Cardiac Surgery Database in 2014 to the Society of Thoracic Surgeons.

For patients who are going to have a cardiac surgical procedure, Shroyer recommends that people choose their surgeon and surgery center “wisely.” She recommends researching the surgeons and their corresponding center’s bypass specific outcomes. She highlights two publicly available resources, which are Adult Cardiac Surgery Database Public Reporting|STS Public Reporting Online and Doctor Ratings — Consumer Reports.

Shroyer cautions that these ratings are somewhat outdated, so she suggests patients ask their surgeons directly about their more recent outcomes. She would also recommend contacting patients.

After conducting this study, Shroyer believes it would likely help patients if they searched for doctors who only perform bypass procedures at a single hospital. She also believes it is important for patients to consider surgeon-specific and center-specific risk-adjusted outcomes.

Ultimately, she said, the decision about a surgeon and a site for surgery is an important one that patients should make based on the likelihood of the best outcome.

“Patients should research their cardiac surgeon-hospital decision even more carefully than if they were buying a new home or a new car,” she explained in an email. “Their future health lies in their cardiac surgeon’s hands.”

MEET DESI!

Looking for love? Look no further than Desi, waiting patiently for her furever home at Kent Animal Shelter. This gal is a 1½-year-old Catahoula mix who needs a family to love and spoil her. Desi is a high-energy dog that would benefit from a fully fenced yard. She comes spayed, microchipped and is up to date on all her vaccines. Please come meet her today! 

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open from 10 a.m. to 4 p.m. every day. For more information on Desi and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731. 

Update: Desi has been adopted!

 

 

'Stand Up! Stand Out! The Bullying Project'

By Heidi Sutton

Front row, from left, Dylan Robert Poulos, Meg Bush and Jessica Contino; back row, Nicole Bianco in a scene from ‘Alice in Wonderland’

Students have enough on their minds in school without having to worry about being bullied. But according to the latest statistics, an estimated 75 percent of children are bullied at least once during their school career, and 10 to 20 percent of children are bullied repeatedly over a much longer period of time. The effects of this unwanted aggressive distraction can be extremely damaging and may cause changes in behavior, mood and school performance as well as family or social relationships.

That is why Theatre Three’s current production of “Stand Up! Stand Out! The Bullying Project” is such an important and valuable tool in combatting bullying. Used as an educational touring program in schools across Long Island since 2014, the original musical, geared for children in kindergarten through fourth grade, makes a rare appearance on the Mainstage through May 5.

Through the use of live actors, puppets and toe-tapping musical numbers, the audience learns that bullying comes in all shapes and sizes and how to effectively stand up to bullies and not allow others to be victimized.

Meg Bush, Nicole Bianco, Jessica Contino and Eric Hughes in a scene from ‘Cinderella’

Written by Jeffrey Sanzel and Douglas J. Quattrock, the story takes place in elementary school where Nellie (Nicole Bianco) is being bullied by Olivia (Jessica Contino), Jayden (Eric Hughes) and Tyler (Dylan Robert Poulos). They call her names, steal her doll, don’t let her sit with them and make her feel left out and unimportant. Peg (Meg Bush) witnesses it all, but peer pressure and the fear of losing her friends prevent her from speaking up.

When Peg gets home, she finds the doll in her backpack, which reminds her of how Nellie is being treated. While doing her homework, she falls asleep and, joined by Nellie’s doll (Steven Uihlein), dreams of being the main character in “Cinderella,” ”Alice in Wonderland,” “The Three Little Pigs” and “The Wizard of Oz.” In each story she becomes the victim of bullying and, in the end, understands what Nellie is going through and takes certain important steps to help her “turn darkness into light.”

Peg ultimately reaches out to the adults in her life because “telling is to get someone out of trouble.”

In introducing last Saturday morning’s performance, Sanzel, who also directs the show, addressed the young children in the audience, saying, “I hope when you go to school, you’ll take the lessons you learned today with you.” I hope the parents will also.

Meet the talented cast in the lobby after the show for photos.

Lena & The Happy Clam Band 

The first half of Theatre Three’s children’s show will feature a sing-along with Lena & The Happy Clam Band. From left, Michael Leuci (guitar), Brian Smith (keyboard), Lena Smith (vocals) and Mike Palumbo (bass guitar) will delight children and parents alike with an interactive concert featuring original songs like “Winter” complete with a snowball fight, a “One Drop in a Bucket” drum quartet and a shadow puppet show. 

Theatre Three, 412 Main St., Port Jefferson will present ‘Stand Up! Stand Out! The Bullying Project” preceded by a sing-along with Lena & The Happy Clam Band on April 28, April 29 (sensory-sensitive performance) and May 5 at 11 a.m.

Children’s theater continues with “Goldilocks — Is That You?” from May 26 to June 9, “The Princess Who Saved a Dragon” from July 6 to Aug. 9 and “Alice’s Most Decidedly Unusual Adventures in Wonderland” from Aug. 3 to 11. All seats are $10, with discounts for groups of 10 or more. To order, call 631-928-9100 or visit www.theatrethree.com.

All theater photos by Peter Lanscombe, Theatre Three Productions Inc.

On Monday evening, April 23, Emma Clark Library, the family of the late Helen Stein Shack, local elected officials, representatives from the Three Village Central School District and guests from the community gathered to honor the winners of the fourth annual Helen Stein Shack Picture Book Award.

At the ceremony in the Vincent R. O’Leary Community Room, Library Director Ted Gutmann, along with the family of Helen Stein Shack, presented all of the winners a bound copy of their book. In addition, the books will be added to the library’s Local Focus Collection.

 A $400 scholarship was awarded to first-prize winner Rebecca Blumenthal of R.C. Murphy Jr. High School for her children’s book, “Racing Star,” and Ward Melville High School student Nicole Freeley for her book titled “Wally’s Wild Ride.” 

A $100 check for second prize was awarded to P.J. Gelinas Jr. High School student Eliana Sasson for her book “This Is How I Can Help! 10 Ways I Can Help My Community!” and Ward Melville High School student Samuel Kim for his informative children’s book, “Freddy the Fish and His First Election Day.” 

Gutmann explained that the event “really helps us to showcase the wonderful talent we have here, and we thank the authors and their parents for encouraging that and being here tonight.”

Suffolk County Leg. Kara Hahn (D-Setauket), Brookhaven Town Councilwoman Valerie Cartright (D-Port Jefferson Station), and Carol Nucci [representing Sen. John Flanagan (R-East Northport)] spoke at the event, and the winners also received certificates from Flanagan, Hahn and Cartright.  

Library Board Treasurer Deborah Blair and Trustee Richard Russell were there to congratulate the winners and Three Village school district BOE President William Connors, Assistant Superintendent Kevin Scanlon, Ward Melville High School Principal Alan Baum, Ward Melville High School Librarian April Hatcher, Murphy Jr. High School English Department Chair Cathy Duffy and Murphy Jr. High School Librarian Betsy Knox were all in attendance.

The Helen Stein Shack Picture Book Contest called for teens in grades 7 through 12 who live in the Three Village Central School District to create a children’s picture book. Each entry could be the work of a single author/illustrator or a collaborative effort of an author and an illustrator. The award is given in memory of Helen Stein Shack by her family.  

“As Ms. Shack clearly knew, children’s literature does a lot for the community, as well as the young children themselves. It helps to promote brain development, it helps to promote language development, literacy skills, as well as creating an important bonding moment for families,” said Cartright.

Two of the grandsons of the late Helen Stein Shack also spoke at the ceremony. Regan Kelly flew all the way from California for the event. Tamir Taylor grew up in Three Village and attended Murphy Jr. High School and Ward Melville High School.  

“A lot of people thank us a lot for creating this event,” mentioned Taylor. “But we really want to thank you guys because our grandmother, mother, was really important to us and by you guys participating and making this event happen and the library for making this happen, you guys give us the opportunity to remember and honor her, which is really special to us.”

The Helen Stein Shack Picture Book Award brings together a large part of the Three Village community — the library, school district, local elected officials, teenagers and their families and all of the children that read these books. As Hahn remarked, “What a great way to encourage teenagers to think about … what’s important to them and how to express that in a way that will resonate with children.”  

 

A ribbon cutting kicks off last year's event. Photo by Alex Petroski

Spring has sprung and that means it’s time for the Greater Port Jefferson Chamber of Commerce’s annual Health & Wellness Fest. Celebrating its ninth year, the event returns to the Earl L. Vandermeulen High School, 350 Old Post Road, Port Jefferson on Saturday, April 28 from 9 a.m. to 1 p.m.  

Sample healthy snacks at the event.
Photo by Alex Petroski

Visitors to the free event will enjoy healthy food samples at a food court sponsored by St. Charles Hospital. Their new executive chef Thomas Mulzoff along with dietitians, nutritionists and staff will be on hand to assist hungry attendees and answer questions about healthy eating and diet. A nutritional menu will be offered with a variety of breakfast and lunch items including delicious multigrain breakfast parfaits, strawberry oat bars, tacos two ways (turkey carnitas and freekeh), white bean guacamole and chocolate hummus.So bring you appetite and enjoy great tasting food that is healthy for you!

The selection of health professionals and organizations is extensive, and information will be given out about supporting healthy lifestyles. Members of the Suffolk County Sheriff’s Office will be on hand to speak about their sponsored Yellow Dot Program, a free service designed to help first responders provide life-saving medical attention during that first “golden hour” after a crash or other emergency. A yellow dot in the driver’s-side rear window of your vehicle will alert first responders that vital medical information is stored in the glove compartment. In addition there will be representatives from alternative residential communities, health practitioners and low-cost health insurance plans and programs.   

There will be lots of free giveaways at the event.
Photo by Alex Petroski

Attendees also will have the benefit of many free giveaways and screenings that are so important for good health including blood pressure, body mass index (BMI) screening, glucose, lung cancer, colorectal cancer, otoscopy for cerumen (earwax), hearing, cholesterol, balance and fall prevention and posture.

If this was not enough, there will be many activities to engage in! If you like yoga why not join yoga master Diane McDonald, a life transition coach and yoga teacher, in a short mini-yoga class that will introduce you to the therapeutic benefits of physical, mental and spiritual practices.

How about visiting with licensed, registered and board-certified art therapists? Art therapy allows older adults to be creative and allows them to be reached in a way that promotes a unique form of mental health treatment. And let’s not forget man’s best friend. Learn about healthy food for your pets including Natural Hounds, which offers human-grade wet food, preportioned, nourishing dog treats tailored to your dog’s individual needs.   

New this year

Stop by the Port Jefferson Free Library table for some fun! Photo by Alex Petroski

What’s friendly, furry and can be in the room with grieving families? A trained service dog that specializes in grief therapy. Owned by Peter Moloney of Moloney Funeral Homes, Koda, a 2½-year-old black Lab Weimaraner mix, comes to the funeral home where people pet him and he shows affection to those who want it. He is the first grief therapy dog on Long Island. Come meet Koda at the Health & Wellness Fest.

A special tai chi demonstration will take place at 11:30 a.m., performed by the Authentic Shaolin Kung Fu School of Holtsville. See how these internal Chinese martial arts can be practiced for both their defense training and their health benefits through the forces of yin and yang. After the demonstration attendees will be asked to join in! 

Other activities will include pilates demonstrations by Port Jefferson Pilates located in Port Jefferson Village. Pilates is a physical fitness system developed in the early 20th century and has shown that regular sessions can help muscle conditioning in healthy adults, when compared to doing no exercise.

Don’t forget to stop by the Port Jefferson Free Library table for free giveaways, puzzle solving, coloring for all ages and brain games! Solve a riddle and win a puzzle, while supplies last. Island Christian Church members will have face painting and balloon time with additional children’s activities as well.

Family Fun Run

The Health & Wellness Fest has partnered with the Royal Educational Foundation of Port Jefferson, which will be celebrating its fifth annual Power of One Family Fun Run on April 28 as well. 

The event is designed to encourage physical activity and is intended to celebrate the positive influence we can have on one another within our families and community. Whether you wish to walk or run, the 2-mile course is open to all ages.

Christian Neubert, a Port Jefferson Schools music teacher, volunteer fireman and Port Jefferson Library trustee will be honored with the Power of One Award for his significant positive impact on the village and school community. The proceeds of this fundraiser will be used to enhance the quality of education in the Port Jefferson School District. 

The run begins at 8 a.m. at the Port Jefferson Village Center, at 101A East Broadway, continues through the streets of Port Jefferson Village, and ends at the high school where runners are welcome to visit the health fest. 

You may register by downloading the registration form at www.pjref.com (click on the Power of One Fun Run tab). You may also register the day of the run between 7:30 and 8 a.m. at the Village Center. Advanced registrants need to check in no later than 8:15 a.m.  

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The Greater Port Jefferson Chamber of Commerce’s 9th annual Health & Wellness Fest has something for the entire family. Mark your calendar now. When you finish attending the fest, visit the downtown business community for its first Port Jefferson Sidewalk Sale Days event from 1 to 5 p.m. Shop at over 20 different retailers throughout the heart of the village. If you are lucky you might win one of the two door prizes that will be raffled off at the fest, each having $250 worth of gift certificates to our local merchants in support of the Port Jefferson Retailers Association. 

For more information, please visit www.portjeffhealth.com.

Fresh Pea Soup

By Barbara Beltrami

If you’re thinking of not bothering to read this because you have better things to do than shell peas, relax. This article is about those emerald green ones that are an early spring crop and that you buy, if you happen to be  into shelling peas, in the produce department. Otherwise, you buy them frozen, and they’re almost as good, certainly good enough for the recipes that follow. If you think peas are half of the vegetable called peasandcarrots that you grew up with, think again. This is about fresh pea soup with mint, a lovely spring dish served hot or warm and a refreshing summer dish, served cold. It’s about pasta with peas, asparagus and arugula and, yes, for nostalgia’s sake, it’s even about peasandcarrots but in a tangy rice salad.

Fresh Pea Soup

Fresh Pea Soup

YIELD: Makes 6 servings

INGREDIENTS: 

2 tablespoons unsalted butter

2 cups chopped Vidalia onion

1 cup chopped fresh fennel

4 to 5 cups chicken broth

Two 10-ounce packages frozen peas or 5 cups shelled fresh peas

½ cup chopped fresh flat-leaf parsley

2 teaspoons fresh tarragon leaves

Salt and freshly ground pepper, to taste

½ cup heavy cream

DIRECTIONS: 

In a large saucepan, melt the butter. Add the onion and fennel and, stirring frequently, cook over medium-low heat until they begin to soften, about 5 to 7 minutes. Add broth, peas, parsley, tarragon, salt and pepper; then cook 10 minutes over medium heat until vegetables are tender but peas are still bright green. Reserve two tablespoons peas. 

Let soup cool 10 minutes; puree in batches in blender or food processor until smooth. Return to saucepan and cook over medium-low heat until just bubbling. Remove from heat. Ladle into soup tureen or individual soup plates; swirl in cream and garnish with reserved peas. Serve hot, warm or cold with soft rolls, tomato and cucumber salad and a crisp, dry white wine.

Spaghetti with Peas, Asparagus and Arugula

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 bunches scallions, top third discarded, bottom two-thirds cleaned and sliced

1 garlic clove, minced

½ cup dry white wine

¾ cup chicken broth

1½ bunches asparagus, cleaned, bottoms of stalks removed, then sliced diagonally cut into 1-inch pieces

1 pound thin spaghetti

One 10-ounce package frozen peas, thawed, or 2 cups shelled fresh peas

One 10-ounce package sugar snap  peas, thawed

1 bunch arugula, washed, destemmed and torn into bite-size pieces

1/3 cup extra virgin olive oil

1½ cups grated Parmesan cheese

Salt and freshly ground pepper, to taste

DIRECTIONS: 

In large skillet over medium heat, melt butter; add olive oil. Add scallions and cook over medium heat until they are soft but not brown, about 8 minutes. Add garlic and white wine; cook over medium-high heat until liquid is reduced to a glaze. Add chicken broth, stir and remove from heat. 

Cook asparagus in large pot of boiling water until tender but still bright green about 5 minutes. Remove asparagus from water and set aside; reserve water. Cook spaghetti according to package directions in water from asparagus, then drain and place in skillet with scallions, garlic, wine and broth. Heat over medium low flame and toss with thawed peas and snap peas. 

When heated through, place in large pasta bowl, and toss with arugula, the one-third cup oil, Parmesan cheese and salt and pepper. Serve warm with crusty Italian bread, sliced tomatoes and mozzarella cheese.

Cold Basmati Rice Salad with PeasandCarrots

YIELD: Makes 8 servings.

INGREDIENTS: 

5 to 6 cups cooked basmati rice

2 cups thawed frozen peas or 2 cups cooked shelled fresh peas

2 cups cooked diced fresh carrots

2 tablespoons minced fresh mint leaves

2 scallions, finely chopped

¼ cup finely chopped fresh chives

1/3 cup extra virgin olive oil

3 tablespoons freshly squeezed    lemon juice

1 tablespoon freshly grated lemon zest

Salt and freshly ground pepper, to taste

DIRECTIONS: 

In a large bowl, thoroughly combine all ingredients. Cover and refrigerate until ready to serve. Can be served at room temperature or cold with meat, poultry or fish.