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By John L. Turner

Once in a while I get a phone call, text or email message along the following lines:  “John, could I have seen a canary? Moments ago I saw a bright yellow bird at my bird feeder.”. My response? Something along the lines of: “While there’s always the outside possibility of seeing a canary that’s escaped from its cage, it’s much more likely you’ve just seen an American Goldfinch, one of the more colorful native songbirds native to Long Island, brilliantly wrapped in its garb of lemon yellow marked with black wings, tail, and a cap.” 

The black coloration and the white wing bars and undertail coverts complete the colorful and distinctive plumage of this native songbird species, distinguishing its appearance from any exotic canary that has escaped from captivity. 

Goldfinch are common on Long Island both in wild places and as a regular visitor to backyard thistle feeders. They are routinely found in open habitats with trees — picture a meadow dotted with widely spaced trees — and are a common nesting bird here. Given their attraction to open habitats they are a species that has probably benefited from clearing and the removal of forests and are likely much more common today than when the country was founded. Underscoring their abundance, they were possible, probable, or confirmed breeders in 94% of the designated blocks in the 2005 statewide Breeding Bird Atlas; the only place they were routinely missed was in the heavily forested areas of the Adirondack Mountains, making them one of the top ten most widespread breeders in the state.

And, as mentioned above, they are a welcome and regular visitor to backyard feeding stations, favoring cylindrical thistle feeders where they often compete with each other to gain a perch upon which to snatch thin black thistle seeds. In the winter they are often joined by their finch cousins: Pine Siskins and Common Redpolls, all of which relish thistle seeds. Watching these three colorful species jostling to secure thistle seeds provides one of the birding delights of this season. 

Speaking of thistle, the goldfinch has an intimate relationship with the wildflower and it affects their breeding biology. Goldfinch, unlike almost all other songbirds, eat and feed its young very little animal protein such as caterpillars, moths, or beetles. Rather, they eat and feed their nestlings seeds, of which thistle makes up the bulk (but also seeds from other composites). Given this, unlike other songbirds that breed in spring, they have to wait until middle to late summer to breed, until thistle has bloomed and set seed. At a time when other birds have either finished breeding or are well into raising their second brood, goldfinch are just beginning their family-raising chores — it’s not at all unusual to see breeding in late July through August, even into early September.   

Thistle also plays an important role in nest building as goldfinch routinely use thistle down for lining the inner cup of their nest. This material helps the bird to make a tightly constructed nest, so well constructed it can hold water. The abandoned nests are sometimes used as wintering and food storage sites for mice and chipmunks, making snug homes and pantries.       

The most telltale sign of breeding is the male goldfinch’s nuptial flight. With the female watching from below, the male flies in a wide circle a hundred or feet above the ground in a classic undulating or roller coaster-like pattern, all the while singing which contains a phrase that has been likened to “potato chip, potato chip”! We heard a male goldfinch “potato chipping” regularly over our backyard patio while eating dinner outside on several late August nights, suggesting our yard was within breeding territory. I looked for a nest among the yard’s shrubbery but, alas, turned up empty. Henry David Thoreau observed the goldfinch’s nuptial display and characterized the bounding flight as if the bird was “skimming over unseen billows.” I, too, came up empty in feeling any buoyant billows but enjoyed the repeated phrases of “potato chip” as I ate potato salad.   

While the “potato chip” sequence may be the bird’s most familiar vocalization, they have other songs and calls. Their typical song is a delight — varied notes of different intensity and tone, given rapidly, imparting a happy quality to the song. They also have a call that has a distinctive “wheezy” quality, quite similar in sound to other finches.   

After the breeding season, the American Goldfinch experiences a full body molt replacing the colorful breeding plumage with a duller but still attractive feather coat of subdued colors. This is the goldfinch that visits your yard feeders during the colder months. With the arrival of Spring the male molts again, this time a partial molt involving only its body feather (but not its wings and tail) and the “canary yellow” plumage has returned.

Two other goldfinch species ­— Lesser and Lawrence’s — occur in North America. These are both western species and rarely if ever turn up here. So if you vacation in the West be on the lookout for these cousins of the American Goldfinch, and of course you might see American Goldfinch too, as their breeding distribution encompasses all of the lower 48 states. And if you see the American Goldfinch in Washington you will have seen its official state bird (it is also the state bird of  Iowa and New Jersey). 

Much folklore and indigenous American stories surround the goldfinch. Writing about indigenous people stories, one animal folklorist notes: “In one Iroquois legend, goldfinches were originally a drab black or grey color. Dissatisfied with their plumage, these finches only earned their gold coloration through an act of selfless kindness. As the story goes, a fox took a nap beneath a pine tree. As he did this, the sap dropped into his eyes and sealed them shut. He begged for help and the drab grey finches agreed to help him. They worked in shifts pecking at the sap until the fox could open his eyes again. The fox offered them a reward of their choice for their help.  When they asked him for brighter colors, the fox pressed yellow flowers into paint and painted the finches with his tail as a brush. The finches were so pleased with their new plumage that they began to flutter, dance, and sing. This is the reason that finches still flutter while they fly and sing such cheerful songs!” 

Given their bright and sunny colors, bubbly songs, and gregarious nature, goldfinches have long been symbols of good luck and to see one, or better yet, to watch a flock, was a good omen meaning good fortune. I think my spouse, Georgia, I and our three dogs Esmy, Henry, and Daisy are in line for much good fortune because during a recent walk we had a flock of twenty-four goldfinches perched in a copse of shrubs at Forsythe Meadow County Park in Stony Brook. For Georgia and me, though, the good fortune was watching and listening to this cheery flock of lemon-yellow sprites of sunshine, singing away for minutes on end. For the dogs, their fortune came when they each received a barbecue-flavored dog cookie at the end of the walk.    

I hope you also see goldfinch during your late summer rambles or later in the year at your bird feeders — and are imbued too with good fortune, not the least of which is just the opportunity to watch these most colorful and cheery of birds.   

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.

Babak Andi holds a 3-D model of the coronavirus responsible for the COVID-19 pandemic. Photo courtesy of BNL

By Daniel Dunaief

For close to two and a half years, the world has had a microbial enemy. The SARS-CoV2 virus, which causes Covid-19, has resulted in close to 6.5 million deaths, caused lockdowns, restricted travel, closed businesses, and sickened millions. The key to fighting such a dangerous enemy lies in learning more about it and defeating its battle plan.

Working with principal investigator Daniel Keedy, Assistant Professor at the City University of New York and Diamond Light Source in the United Kingdom, Babak Andi, who is a beamline scientist from the structural biology group at Brookhaven National Laboratory, spent over two years studying a key viral enzyme.

Recently, the researchers revealed the structure at five temperatures of an enzyme called Mpro, for main protease. This enzyme, which separates proteins the virus makes, is critical for the maturation of the SARS-CoV-2 virus particles. They published their work in the Journal of the International Union of Crystallography (IUCrJ).

Using the Frontier Macromolecular Crystallography (FMX) beamline at the National Synchrotron Light Source II at BNL, Andi collected data on the structure of the enzyme at temperatures ranging from 100 degrees Kelvin, which is about negative 280 degrees Fahrenheit, all the way up to 310 degrees Kelvin, which is normal body temperature. “Nobody had done that, specifically for this protein,” said Andi.

Keedy, who guided the data collection, processed the information and wrote most of the paper, described the effort as a “great collaboration.” The gradual change in the conformation of the enzyme helped the scientists learn how it may move or shape-shift in general, he explained.

Keedy had worked with BNL in the past and pursued research at the FMX beamline because the scientists at BNL had “been working with Mpro on site, and were very approachable and open to the idea.”

Finding the specific structure of important proteins like Mpro can help researchers, pharmaceutical companies and doctors search for inhibitors or small molecules that could be specific to these proteins and that might interfere with their function.

Andi and other scientists at this beamline worked through the pandemic shutdown because of the potential practical application of what they were doing.

“We almost had all the infrastructures in place to allow other scientists to connect and operate the beamlines remotely, enabling them to collect data on Covid-19 virus proteins,” said Andi. “In my opinion, being able to support all the academic and industrial scientists to collect data for Covid-19 research was our greatest achievement during the worst period of the pandemic.”

While coming into the lab in those early months raised concerns about their own health, Andi and his colleagues, who developed safety protocols, felt an urgency to conduct this research.

“When Covid hit, we had a sense that this is our duty, this is our job to contribute to this field, to make sure that every scientist who works on Covid-19 had easy access to our beamlines, facilities and all the tools [necessary] to make new drugs,” said Andi. 

How they solved the structure

The technology for the beamline enables Andi and other scientists to collect data quickly and even remotely. Speed helps because the longer x-rays hit a protein, the more likely they are to cause the kind of damage that makes determining the structure difficult, particularly at higher temperatures.

The first step in this research was in producing this protein, which Andi’s collaborators at BNL in the biology department provided. The biology department also helped with crystallization.

Andi prepared the beamline and aligned the x-ray beam, which are necessary to collect data.

The scientists rotated and moved the crystal through the x-ray, distributing the beam over the length of the crystal to minimize radiation damage.

The small size of the x-ray beam made it possible to keep the beam focused on the smallest dimension of the structure. The researchers studied the crystal at five different temperatures, starting at cryogenic all the way up to physiological.

Of the 195,000 structures listed in the Protein Data Bank, or PDB, only five had been determined at body temperature. That includes two from the group of collaborators who participated in this study.

Andi collected three or four data sets at each temperature.

“The different conformations we saw may inspire a new twist on antiviral drug development that targets a different place in the protein, but with a similar or better effect,” Keedy explained.

The researchers did not include other factors that might affect the conformation of the protein, such as pH, pressure, the number of ions or salts in the environment, among others. For the Mpro protease to work, it has to bond to another similar protein, forming a dimer.

Andi said the Pfizer treatment Paxlovid binds to the active site of this enzyme, inactivating it.

The drugs he is looking for are similar, although he is also searching for other places on the enzyme besides its active site.

Keedy hopes to try to make a monomeric form of the enzyme through a mutation. He could then find drug-like small molecules that target the exposed interface between the two copies.

BNL origins

After he completed his PhD and post doctoral work at the University of Oklahoma, Andi started his career at BNL 11 years ago as a post doctoral researcher.

During his childhood, Andi was initially interested in astronomy. When he enrolled at a university outside the United States, he took an entrance exam.

“Based on your score, it tells you which discipline of science you can go into,” he said. His score directed him to the field of cell and molecular biology.

“I’m happy this happened,” he said. “I find that I’m actually more interested in molecular biology than in astronomy.”

Outside of work, Andi enjoys do-it-yourself projects. Astronomy also continues to appeal to him, as he is fascinated with astrophotography and reads astronomy articles.

As for the work with a Covid enzyme, Andi hopes he has other opportunities to contribute. 

“I am interested [in continuing] the research in this field,” he explained. “That depends on time, resources and current or future priorities.”

Facebook photo

After months of controversy, the Town of Brookhaven’s redistricting process is nearing completion. Earlier this week, the town released its latest proposal to reapportion its six council districts.

While this new map signals progress for the residents of Council District 1, our work is unfinished. This map still splits Comsewogue School District unnecessarily. As this redistricting process enters the home stretch, let’s remember how we got here. 

At the outset, powerful and unknown forces sought to crack Council District 1, targeting Port Jefferson Station and Terryville which share a school district, zip code, library, civic association and chamber of commerce. The original draft maps proposed cutting this hamlet in two, dividing our residents across different council districts. If adopted, these plans could have caused a diversion of public resources away from our area and disrupted years of progress — and future plans — made by our residents.

Seeing that our interests were at stake, the people took action. Civic organizations and business groups mobilized the troops, sending members to public hearings to resist these plans. Many spread the word by writing letters to the editor, which appeared on this page. And our hometown paper regularly covered the issue and vigorously editorialized on behalf of our districts.

The people of Port Jefferson Station/Terryville and beyond presented an overwhelming, unified front — a force too large to be ignored. Confronted by such stark opposition, the redistricting committee had little choice but to acquiesce to the community’s demands, restoring the boundaries of Council District 1 to their previous form.

The Town Board’s new map looks promising for most Comsewogue residents, but not all. Under this plan, the dividing line between CD1 and CD2 is Pine Street, meaning Comsewogue families in the school district east of Pine will belong to Council District 2. 

This year’s redistricting controversy has brought our community together. It has demonstrated the power of civic and business groups in coordinating their efforts. It has taught us there is strength in unity. It has also illustrated the dynamic interplay between a community and a community newspaper. 

When we speak with one voice, there is nothing we cannot accomplish. The Town Board will hold a public hearing on Thursday, Sept. 29, at 5 p.m. On that day, we must tell our elected representatives to bring our neighbors back into CD1. For the betterment of our community, let’s finish our work to the bitter end. No Comsewogue family can be left behind. 

Building upon our successes, we should remember we are not alone in this cause. The Mount Sinai activists were equally triumphant in preventing the splitting of their hamlet. And in CD4, our neighbors in Coram and Gordon Heights continue to fight apparent attempts to gerrymander that area.

The Town Board has a 6-1 Republican majority, and must adopt a new map by Dec. 15. How we proceed over the coming weeks could impact Brookhaven elections over the next 10 years.

Twilight Zone. Pixabay photo

By Daniel Dunaief

Daniel Dunaief

Conversations with friends, relatives and neighbors have taken a turn into “The Twilight Zone” episodes recently.

Decades ago, when I spoke with my friends, we discussed our activities, ambitions and plans. We might have complained about our bosses, described a business trip, shared an encounter with a stranger on a plane or train, or described our frustrations with our favorite sports teams.

Sure, we still do that, but, as the years pass, the discussions drift. This is where I’d cue the music.

In Episode One, we have two college friends who shared a room for several years, who sweated through a spectacularly hot summer in Boston with no air conditioning, and who, over the decades, visited each other’s homes with and without our wives and children.

So, these two friends recently started catching up.

“I can’t stand the hair that’s coming out of my ears,” I offered. “It makes it harder to hear and to be taken seriously by anyone looking at me.”

“Yeah, that’s pretty unwelcome,” my friend laughed. “My back is killing me. I wake up every morning and it takes me a while to feel comfortable enough to stand and shuffle to the bathroom.”

“My hip has been a problem,” I reply.

“I also don’t see particularly well. I don’t like driving when it’s dark,” he added.

“My knee is sore,” I added, “but I think that’s from compensating for my hip.”

And so it went, for about 10 minutes, until we broke the description of all that ails us and transitioned to a discussion of all that inspires, and worries, us about our college-age children.

“I hope you feel better soon,” I offered as we got off the phone.

“At this point, I’d just take not feeling worse,” he said.

Okay, so that wasn’t too terrifying, right? Two 50-ish guys chatted and shared personal details about the aging vessels that carry us through life.

That takes us to Episode Two. Imagine, if you will, a group of older adults, representing the 50ish and the 80ish generation, chatting in person together.

“Have you been to the doctor recently?” one of the people asked.

“Which one? For what?” a second one replied.

“How many doctors do you have?” a third one asked.

And that is where the conversation became a competition. Each person, slowly and deliberately, shared the number of doctors he or she visits.

“I’ve had kidney stones, so I have a urologist,” I offered, as if I were recounting trophies on a shelf or comparing the number of friends I have with someone else in fourth grade rather than recalling a specialist who helped me deal with excruciating agony.

“Do you have an ENT doctor? I have one,” someone else said.

My competitive spirit again got the best of me.

“I have the best GI guy, who gave me a great colonoscopy. I had such a nice rest while I was under anesthesia,” I said.

I pictured a younger version of me, sitting with the group, staring, open-mouthed at the enthusiasm with which all of us, me included, counted our doctors and the reason we needed them.

In Episode Three, a man in his 30s walked his dog, limping along with a supportive black boot on his leg. Another man (me) appeared, pulled along by his oversized dog.

“Not to get too personal,” I said, “but your shoes don’t match.”

The good-natured man smiled and said he thought he had shin splints from running, but discovered he had a hairline fracture that required several weeks of rest in a boot.

“I went to my parents’ house in New Hampshire and ran over five miles on an uneven road. The next day, I could barely move. I have to rest it for six weeks,” he said.

I nodded and wished him a speedy recovery.

“Well, maybe it hurts just because I’m older,” he offered.

You have no idea, I thought, as I could feel the urge to hold back a clock that pushes each of us forward through time. 

Cue the music.

Pixabay photo

By Leah S. Dunaief

Leah Dunaief

COVID caught me. After two and a half years of bobbing and weaving, trying to elude the virus, I finally have been felled. It’s like being shot on the last day of the war. 

I did all the right things. I avoided crowds, driving back from my South Carolina vacation at the outbreak of the pandemic in March 2020 instead of using my return plane ticket. I stopped going to the opera and to Broadway shows in New York City. I didn’t eat in restaurants, even after they reopened, for fear of who might be harboring pathogens at the next table. We closed the office to all but those with appointments. We ordered masks for the staff by the dozens and hand sanitizer by the gallon. We practiced social distancing at the bank, that is, before the bank closed its doors and moved away. We stopped holding events, such as “People of the Year” and “Cooks, Books and Corks” and “Reader’s Choice” that might turn into superspreaders. My family and I zoomed rather than visited. Our family holiday celebrations and vacations were suspended. And we took to our computers, to the extent we were able, for everything from classroom learning to shopping for toilet paper.

Remember all that?

Well, as much as we would like to declare the pandemic over, as President Joe Biden (D) recently did, the virus is still with us. I stopped social distancing, then recently became casual about wearing my mask. I started getting together, first with family, then with close friends, then with business colleagues. Recently, I have been eating inside a couple of restaurants. I stopped asking every repairman to please wear a mask in my house. I pushed COVID phobia way down in my consciousness.

Then I got it.

There are, of course, some differences between catching COVID early on and now. The health care professionals know so much more now about treating the disease. Hospitalizations are fewer but still some 32,000 daily, intubations are less common. But people are still dying, some 400-500 a day, to put numbers on it. Through Sept. 19, Suffolk County reported more than one death per day for the month, according to the Suffolk County Department of Health.

“We’ve had two million cases reported over the last 28 days, and we know underreporting is substantial,” Dr. Michael T. Osterholm, an infectious disease specialist at the University of Minnesota, was quoted in the Tuesday edition of The New York Times. He continued that COVID-19 was the No. 4 cause of death in the country.

Many of us were feeling what Biden was expressing. Yes, we have vaccines and medicines now that successfully hold the pathogen at bay, and most people have every expectation of recovering. Nonetheless, it has been a dreaded disease, especially for those of a certain age or with underlying conditions. With me, it started as a little dry cough throughout the afternoon, hardly noticeable. By nightfall, the cough had deepened and a headache began. The next day, the miserable irritation at the back of the throat started. By the end of the day, my temperature began to climb, eventually four degrees, and my body ached.

Of course, my doctor was on vacation that week, but the backup staff responded valiantly. They called me in for THE test, and when it was positive, they gave me three options. I could go to the Emergency Room and get an infusion of monoclonal antibodies, which would take an hour (not including the inevitable wait.) They could phone in a prescription for paxlovid, and I could take three pills in the morning, then three at night, for five days. They spelled out the side effects of both treatments, which didn’t sound too cheerful. Or I could just monitor the situation, drinking plenty of liquids, taking some Tylenol and see how it goes.

I chose the paxlovid.

Yes, it causes a metallic taste after it’s ingested. But it seems to have worked. 

Will I be as cavalier about relaxing precautions? No, I don’t think so. It is possible to get it again, and I REALLY don’t want it again.  I will get the next booster when I am eligible, I will continue to wear a mask regardless of what those around me are doing, and I will limit my dining, to the extent possible, to the great outdoors.

Pixabay photo

By Barbara Beltrami

For me, the real inauguration of autumn is Rosh Hashanah, the Jewish holiday when apples and honey signify a sweet New Year. This is when I tie on my apron and bake apple upside down cake, apple  Bundt cake or apple dumplings. Occasionally I’ll do an apple crisp or tart apple pie with honey instead of brown sugar.  Whatever I make, the combination of apples and honey is a delicious treat.

Apple-Honey Upside Down Cake

Apple Honey Upside Down Cake

YIELD: Makes 8 servings

INGREDIENTS: 

1 large Granny Smith apple, peeled, cored and sliced

1 cup +1 tablespoon flour

1 teaspoon cinnamon

1 cup honey

1 cup + 1 tablespoon flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

2 tablespoons unsalted butter, melted

2 tablespoons orange juice

DIRECTIONS:

Preheat oven to 375 F. In a greased 9” x 9” baking pan. Arrange apple slices; sprinkle with the one tablespoon flour and cinnamon; drizzle with half a cup of the honey. In a large bowl thoroughly combine the cup of flour, baking powder, baking soda and salt. In a small bowl, whisk together  remaining half cup of honey, egg, butter and orange juice; add to dry ingredients and stir just until thoroughly blended. Pour batter over apples and bake 30-35 minutes, until top is browned and cake tester inserted in middle comes out clean. Cool on wire rack for 5 minutes; invert onto platter and serve warm with crème fraîche.

Apple-Honey-Spice Cake 

YIELD: Makes 10 servings

INGREDIENTS: 

1 cup + one tablespoon vegetable oil

3 cups flour

1 tablespoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup honey

2/3 cup sugar

3 large eggs

2 teaspoons vanilla extract

3 tart apples, peeled cored and shredded

1/4 cup warm water

DIRECTIONS:

Preheat oven to 350 F. Grease inside of Bundt pan with the one tablespoon oil. In medium bowl combine flour, baking powder, baking soda, salt, cardamom, allspice, nutmeg and ginger. In another large bowl combine  honey, sugar, eggs, and vanilla. With mixer on medium-high speed, beat until light and fluffy, about 3 – 31/2  minutes. With mixer speed on low, beat in dry mixture just until completely blended; with rubber spatula fold in apples, then transfer batter to prepared Bundt pan. Bake until cake tester comes out clean and top of cake is golden, about 45-55 minutes. Cool on wire rack for 20 minutes, then invert onto cake platter. Glaze, if desired, and serve warm or at room temperature with a sweet dessert wine.

Old-fashioned Apple Dumplings

YIELD: Makes 6 servings

INGREDIENTS: 

2 pie crusts

6 Granny Smith apples, peeled and cored

1 stick unsalted butter, cut into 8 pieces

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

3 cups water

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 400 F. Butter a 9 x 13”  shallow baking dish. On a lightly floured surface roll the pie crusts to form a 16 x 24” rectangle, then divide into six 8-inch square pieces. Place one apple, stem end up, in center of each square, stuff the same end of each apple with 6 pieces of the butter and half the brown sugar. (This is best done by poking the brown sugar into the apple with your finger). Sprinkle remaining brown sugar around base of each apple; sprinkle top of each apple with cinnamon and nutmeg. 

With wet fingers pull one corner of pastry to top, then do likewise with diagonally opposite corner and pinch two corners together; repeat procedure with two remaining corners, then pinch all 4 corners together to completely enclosed in pastry. Place in prepared baking dish. 

In medium saucepan combine sugar, water, vanilla extract and remaining two tablespoons butter; bring to boil over medium heat, then reduce heat to low and simmer 5 minutes, until sugar is dissolved. Pour over dumplings and bake 55 minutes, until crust is light golden and apples are tender. Spoon sauce over apples and serve with vanilla ice cream.

Rosh Hashanah. METRO photo

By Rabbi Paul Sidlofsky

Rabbi Paul Sidlofsky

Though Rosh Hashana and Yom Kippur, the High Holy Days, are late in our secular  calendar, they will soon once again be upon us. I am honored to have been asked to bring  words of greeting at this important time from my family, from Temple Isaiah and from  my own heart. 

One message contained in the High Holy Day liturgy is that at this time of year, our  destinies are determined. On Rosh Hashana it is written, and on Yom Kippur it is sealed,  who will live and who will die, and what will become of us in the year ahead. 

To be honest, this is not a statement that many of us believe literally. We may not think  that our destiny is pre-determined. But the message still is significant. We realize that there are times in our lives that do determine what happens to us. Even the liturgy we read states that our actions can help alter the outcome of what is to be. 

Whether or not we are participating in the Jewish holy days, let us all. as human beings,  realize the awesome nature of our ability to affect our own lives and the lives of those  around us. This can happen in many ways, and is different for each of us. Yet one  privilege we all share is exercising our freedom to vote. 

Rabbi Joel Mosbacher of Temple Shaarey Tefila in New York City wrote the following  during a previous election year: “In our traditional morning blessings which we call Nisim B’Chol Yom, ‘Daily Miracles,’ we offer gratitude for being free. As American Jews, we do not take for granted the  tremendous gift that we have in being free and enjoying the freedoms that every  American has. This is a freedom that Jews have not always been afforded. What a gift we have to be Jews living in America today, with the right to express our opinions and raise our voices through voting.” 

With the gift of freedom comes responsibility. This message applies to all Americans and indeed to all free people. In this spirit, I want to encourage our exercising one of our  fundamental rights and privileges. Here are some easy steps to follow: 

Register to vote: Check to see if you are registered to vote and if you are not, register online today. 

Mark your calendars to vote: on Tuesday, November 8. 

Make a plan to vote: Finding your polling place by visiting nyc.pollsitelocator.com or vote.org. 

We give thanks for our freedom, and for being gifted with the privilege of voting. May  we all make good use of this precious gift, this year and in years to come. 

Best wishes to the Jewish community, and to entire community, for a shana tova u m’tuka, a good and sweet year; one of joy, health and freedom. 

L’shalom.

Rabbi Paul Sidlofsky is a rabbi at Temple Isaiah in Stony Brook.

Holly & Misteltoe

MEET HOLLY AND MISTLETOE!

This week’s shelter pets are Holly and Mistletoe, up for adoption at the Smithtown Animal Shelter. This mother/daughter duo have been together for 7 years and the shelter hopes to keep them together in their next home. 

Holly & Misteltoe

Both small in stature, Holly (in the cat house) was just a baby herself when she had Mistletoe so they have grown up together. They found themselves at the shelter when their human mom became ill. Holly is loving and outgoing and Mistletoe is sweet and cuddly once she gets to know you. If you would like to meet  these sweethearts, please call ahead to schedule an hour to properly interact with them in a domestic setting.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are currently Monday to Saturday from 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). For more information, call 631-360-7575 or visit www.townofsmithtownanimalshelter.com.

Trophies from previous Port Jefferson Hill Climbs. Photo from Robert Laravie

By Robert Laravie

One always wonders if it a good idea to open an email from a name you do not recognize. In early April of this year one came in from Caroline Carless. I almost thought it was an email version of the robocalls I receive about extended auto service coverage —  you know something like “Don’t be left carless…extend your car warranty.” In a weak moment I decided to open it.

It turned out Caroline was from SW England in Dorset and she must have found my contact information from the promotion of the 2021 Port Jefferson Hill Climb. She stated that her companion, Colin Burnett, collected three handled cups and she had two trophy cups from the 1911 Port Jefferson Hill Climb. They were acquired over 20 years ago at a Lawrences auction in England. She felt it would be best if they were returned to Port Jefferson.

A photo of W. J. Fallon driving in the 1911 Hill Climb from a 1911 trade journal The Horseless Age. Photo from Robert Laravie

Together with Chris Ryon, the Port Jefferson Village Historian, we researched the event numbers on the cups. One was No. 14. It appears event No. 14 was won by W.J. Fallon. Fallon was in real estate and one of the organizers of the hill climb and drove in a few events. He posted fastest times in the two amateur classes he entered, one for cars from $1200 to $2000 he won in a Corbin, in 34.56 seconds. The other for cars $2001 and over he won in a National in 25.30 seconds. Don Herr, in a National was overall fasted of the day in an event called the Free- For- All at 21.31 seconds, just beating out a Knox driven by F. W. Belcher at 21.57.

The event number 15 trophy has engraved on it “Presented by Mrs. C. B. Zabriskie.” A little more research in the Port Jefferson archives and on line revealed that Mr. C. B. Zabriskie was an executive with the Borax Company. He lived, when not managing the mining operation in Death Valley, in New York City and in his summer house in Belle Terre on Woodland Road. Zabriskie Point in Death Valley is named after him as well as a Michelangelo Antonioni movie of the same name, but that’s another story.

Thanks to the generosity of Caroline Carless and the collecting passion of Colin Burnett, the Port Jefferson Conservancy will have the trophies back in Port Jefferson and will have them on display at the Port Jefferson Village Center at 101-A East Broadway during the annual 1910 Hill Climb on Saturday, Sept. 24 from 10 a.m. to 2 p.m. 

A resident of Port Jefferson, Robert Laravie has been a member of the Port Jefferson Harbor Education & Arts Conservancy for the last seven years. 

By Barbara Beltrami

High in protein, relatively low in fat, versatile and inexpensive, a pork tenderloin gives you a lot of bang for your buck. It had been a while since I’d cooked a pork tenderloin, and I’d forgotten how easy and delicious it was. This time I was having company so I marinated it early in the morning, then slathered it with mustard and grilled it, refrigerated it, then sliced and served it cold with a salad. With what’s left over, I’m going to make pork tenderloin heroes. In the cooler weather I like to roast it and serve it with some kind of fruit. Here are three of my favorite recipes which I think will become yours too.

Grilled Pork Tenderloin with Salsa Verde

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

For the pork

2 pounds pork tenderloin

1 cup dry white wine

1/4 cup olive oil

6 cloves garlic, bruised

1/2 cup chopped herbs such as rosemary, thyme, oregano, parsley, mint, etc.

1 medium onion, chopped

Freshly ground pepper to taste

3 tablespoons prepared mustard

Coarse salt to taste

For the salsa

1/2 cup extra virgin olive oil

2 cups fresh flat leaf parsley leaves

1/2 cup pignoli nuts

2 garlic cloves

4 tablespoons capers, rinsed and drained

2 tablespoons freshly squeezed lemon juice

2 teaspoons prepared Dijon mustard

2 oil-packed anchovy fillets, mashed

DIRECTIONS:

For the pork, rinse tenderloins under cold water, pat dry. In a medium bowl, combine the wine, olive oil, garlic, herbs, onion, and pepper. Transfer to a shallow dish, add pork, turn to coat; cover with plastic wrap and refrigerate, turning once, for one hour. Remove pork from marinade and spread all over with the 3 tablespoons prepared mustard; sprinkle with salt, discard marinade. 

Heat grill to medium-high; place pork on rack and grill, covered, for 10 minutes; turn and grill for 5 to 10 minutes more until charred outside, pale pink inside and meat thermometer registers 145 F. Remove to platter and let cool to room temperature, then cover and refrigerate until chilled; remove from refrigerator, cut into 1/4” slices and arrange on platter. 

For the salsa verde, place the extra virgin olive oil, parsley, pignolis, 2 garlic cloves, capers, lemon juice, 2 teaspoons mustard and anchovies in a blender or food processor; process a few times until they form a paste; refrigerate until 30 minutes before serving pork; let sit at room temperature. Serve pork at room temperature or cold with the salsa verde and a crisp Romaine and Bibb lettuce salad.

Pork Tenderloin Heroes

YIELD: Makes 4 servings

INGREDIENTS: 

1 large baguette, split and cut into 4 pieces

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1 pound grilled or roasted pork tenderloin, sliced thin 

1 red onion, sliced thin

12  slices provolone cheese

1 large heirloom tomato, sliced thin

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1/2 English cucumber, sliced

2 cups baby arugula

Salt and freshly ground pepper to taste

DIRECTIONS:

Drizzle cut sides of baguette with the oil and vinegar; arrange the pork, onion, provolone, tomato, peppers, cucumber and arugula on bottom halves of each section; sprinkle with salt and pepper, then cover with top section and press down hard to flatten. Slice hero in half and serve at room temperature with ice cold beer.

Roasted Pork Tenderloin with Bacon and Peaches

YIELD: Makes 3 to 4 servings

INGREDIENTS: 

One 1-pound pork tenderloin

Coarse salt and freshly ground black pepper

8 slices bacon

4 tablespoons olive oil

8 shallots, halved

4 peaches, halved and pitted

DIRECTIONS:

Preheat oven to 400 F. Season pork all over with salt and pepper and wrap in bacon with slices overlapping. In a large iron skillet heat two tablespoons of the oil over medium heat; add pork and shallots and brown, 6 to 8 minutes. Turn pork browned side up; add peaches to skillet and drizzle them with remaining two tablespoons olive oil; place skillet in oven. Basting both pork and peaches once or twice with bacon drippings, roast 15 to 18 minutes, until meat thermometer reads 145 F. Let rest 5 to 10 minutes, slice pork and place on platter, surrounded by peaches. Serve hot with a green vegetable and a rice pilaf.