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Angelika Drees at the Relativistic Heavy Ion Collider at Brookhaven National Laboratory. Drees is pointing to the pipe that runs clockwise, while, on the other side of that pipe, is another one (marked in yellow tape) that runs counterclockwise. Photo by Daniel Dunaief

By Daniel Dunaief

Finely tuned accelerators, constructed underground in rings that are over 1.5 miles long, can reveal secrets about the smallest parts of matter. At the same time, the work researchers do, which involves accelerating electrons, ions and other sub atomic particles, operates at a level considerably smaller than a human hair, using sensitive equipment under tightly controlled, high energy conditions.

Indeed, at this scale, researchers need to account for energies and changes that wouldn’t affect most human activities, but that can have significant impacts on the work they are doing and the conclusions they draw.

Over the years, accelerator physicists have encountered a wide range of challenges and, for a time, unexplained phenomena.

Accelerator physicist Angelika Drees has worked at Brookhaven National Laboratory since 1997 and has experience and expertise with several accelerators. She is currently working on the Electron Ion Collider (EIC), a unique instrument that will explore quarks and gluons — particles inside the atomic nucleus — that will have applications in medicine, materials science, and energy.

Drees does luminosity calculations. She tries to ensure more collisions. At the same time, she seeks to protect the equipment while keeping the backgrounds as low as achievable.

Drees works with a loss monitor and is responsible for that system, which includes over 400 monitors. The majority of these are installed between two beam pipes.

Lost signal

Drees has worked since 1997 at the Relativistic Heavy Ion Collider (RHIC), which is in its last experimental runs before it provides some of the materials for the new EIC.

As an accelerator, the Relativistic Heavy Ion Collider has beam position monitors that are comprised of two opposing striplines inside the beam pipe that measure the position of the beam. These striplines, which are on either side of the beam, look at the difference in induced signal amplitude. Equal amplitude, with a difference of zero, implies that the beam is in the center.

While the engineers knew that the material for the cables, which transmit signals from the beam position monitor to the system that sees its location, would shrink when exposed to temperatures of 4 degrees Kelvin, they hadn’t adjusted the design to prepare for the change.

When the electronics shrunk after being exposed to temperatures close to absolute zero, which help make the magnets superconducting, they pulled themselves out of their power source.

“We could not see the position of the beam,” Drees explained. “This was during the so-called sextant test, and the beam was not (yet) circling.”

The magnets operated independent of the beam position monitors.

For about a year they could see the beamline 20 meters downstream. Before Drees arrived, the team updated the cables, putting kinks that allowed them to shrink without interfering with their operation of pulling themselves out of the power source.

“It was repaired and, ever since, there has been no further issue,” she said.

‘Weird variation’

Before she arrived at BNL, Drees conducted her PhD work at the Large Electron-Positron Collider, or LEP, which has now become the site of the Large Hadron Collider in Geneva, Switzerland.

The LEP was 27 kilometers long and was between 30 meters and 160 meters underground. It stretched below France and Switzerland. Some part of it was in soil that is affected by Lake Geneva. Half of the LEP was embedded below the Jura bedrock and the other half was embedded in softer sedimentary deposits close to the lake.

Scientists saw regular variation in their results, with a peak to peak beam energy of about 250 parts per million. By studying the timing of these peaks to a regular 28-day and daily cycle, they connected it to the moon.

“The moon not only affects Earth’s oceans, but the actual crust and thus the LEP ring inside it,” Drees explained.

The moon wasn’t the only outside influence on the LEP. Rainwater penetrated the tunnel.

The magnet yokes had concrete between metal laminations. The concrete absorbed the humidity and expanded, increasing pressure on the metal laminations.

That changed the magnetic permeability and the transfer function, which indicates how much bending magnetic field researchers get out of a magnet with a specific electric current.

Rain took about two weeks to show up in the data, as the water took that long to reach and alter the concrete.

During her PhD on the LEP beam energy measurement and calibration, Drees searched for environment effects as a part of her thesis.

While others discovered the moon tides before she arrived, she and other researchers couldn’t account for a ground current that was penetrating into the equipment.

Acting like an extra and inexplicable power source, this current changed the magnetic field.

The extra energy invalidated earlier results. The error bar was four times larger than they originally thought, causing the LEP working group to withdraw a paper and commit to redoing the analysis.

The energy disappeared from midnight to 4 am. Back then, researchers at the LEP were so eager for an explanation that they posted a message on a TV screen, offering an award, like a bottle of champagne, to anyone who could explain what was happening.

Suspecting planes might be contributing, Drees sent a student to the airport to monitor flights. The police, however, weren’t too pleased with this data gathering, initially questioning, then sending the student away.

Drees met with the power authority, who had measured ground currents in the area for years that stopped during those same post midnight hours.

That provided the necessary clue, as the trains — and, in particular the French ones — had contributed this unexplained energy.

Unlike the Swiss trains, which operate with alternating current, the French trains use direct current, which had affected their experiments.

Looking forward

Angelika Drees on her horse Pino.

Originally from Wuppertal, Germany, Drees balances the mentally demanding and inspirational challenges of working at these colliders with manual labor.

She earned money during her undergraduate and graduate school days by shoeing horses.

Drees currently owns a horse and works regularly on a horse farm, throwing hay bales and repairing fences.

“I like physical labor,” she said.

Several years ago, she traveled to Portugal, where she stopped at a farm with a Lusitano stallion. The horse had a loose shoe. While she couldn’t speak Portuguese with the person leading the stallion, who, as it turned out, was the national riding coach, she let him know that she could help.

After she repaired the shoe, he asked if she wanted to ride. She found riding this stallion in the back woods of Portugal “amazing.”

“Very brainy work and very physical work balances each other well,’ she said.

As for the colliders, Drees is looking forward to the construction of the EIC, even as she has bittersweet sentiments about RHIC closing down.

Ultimately, building the EIC presents challenges that she is eager to face.

Pixabay photo

By Bob Lipinski

I’m one of those individuals that doesn’t wait until hot weather to light the barbecue grill. I enjoy grilling most anytime, including during snowstorms and frigid temperatures. However, I draw the line when outside is experiencing heavy torrential downpours.

Like most grill enthusiasts, my menu includes steaks, chops, burgers, hot dogs, ribs, sausage, chicken, pork, shrimp, seafood (especially tuna steaks), potatoes, and so on. I also love to grill most vegetables, including corn, portabello mushrooms, broccoli rabe, radicchio, eggplant, Romaine lettuce, cabbage, green beans, tomatoes, artichokes, asparagus, Brussels sprouts, onions, carrots, and peppers of any type, especially hot chilis. I’ve even grilled kielbasa, mortadella, gnocchi, pineapple, peaches, octopus, clams, and oysters.

While grilling, I enjoy a glass of chilled white or rosé wine. One of my go-to whites is the 2022 Ruffino “Lumina” Pinot Grigio “delle Venezie” DOC, Italy. It’s clean, crisp, easy-to-drink with sliced apple, tangerine, and pear flavors. Dry, with hints of bitter almond, dried flowers, and citrus. I enjoy noshing on some grilled radicchio while sipping this wine.

 Here are some others I recommend:

2022 Mezzacorona “Dinotte,” Vigneti delle Dolomiti IGT, Red Blend, Trentino-Alto Adige, Italy. (Briefly aged in French oak barrels) Blend of Teroldego, Marzemino, and Merlot grapes. Purple-red with considerable spicy fruit; red currant, cranberry, blueberries, and chocolate-cherry. Dry, with notes of vanilla, spices, and plum. Pair with grilled eggplant brushed with garlic-olive oil.

2023 Bolla Chianti DOCG Tuscany, Italy. Bright ruby with notes of raspberry, spicy morello cherry, chestnuts, violets, and sage. Dry, medium body with flavors of blackberry jam, plum, fennel, and bitter almond. I serve it with grilled teriyaki marinated tuna steaks.

2020 Fiamme Montepulciano d’Abruzzo “Riserva,” DOC, Abruzzo, Italy. Deeply colored with a bouquet and flavor of dark fruit… plums, black cherry, and black currants. Notes of dried herbs, vanilla, tobacco, chocolate, and anise. A plate of grilled spicy Italian sausages with fennel says it all.

2017 Bolla Amarone della Valpolicella “Classico,” DOCG, Veneto, Italy. Full flavors of dried cherries, dark chocolate, figs, black plum, and bitter almonds. Notes of anise, espresso, rosemary, cinnamon, and wild berries. Almost port-like, with sensations of rich spicy fruit. Pair it with a ribeye steak cooked medium rare with smoky mushrooms.

2023 Tre Monti, Vigna Rocca “Albana Secco,” DOCG, Emilia-Romagna, Italy. (Made with 100% organic Albana di Romagna grapes). Light golden with a lively bouquet and taste of apricot, melon, yellow plum, and bitter almonds. Hints of orange rind, honeysuckle, and dried flowers. I pair this with grilled pineapple and peaches.

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 consults and 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]

Scene from Huntington High School's 2022 graduation. Photo from Huntington school district

By Daniel Dunaief

Graduates preparing to emerge into what passes for the real world these days need to keep in mind something they studied in introductory economics: supply and demand.

You see, any imbalance creates opportunities and the world outside the academic cocoon has plenty of those.

Let’s start with supply. We have plenty of anger, frustration, irritation, and hostility. Yes, I know those are emotions, but, really, aren’t those in full display regularly and aren’t they at the heart of decisions and actions?

Anger and bitterness float around like a dense fog, settling in at the comment section for stories, expressing themselves out the open windows of cars stuck in traffic, and appearing in abundance in long, slow lines at the grocery store, the deli counter, or the dreaded Department of Motor Vehicles.

We also have plenty of absolute certainty, particularly among our fearless leaders at every level. This certainty manifests itself in many ways, as people are convinced they are right, no alternatives exist, and they can and will prevail over time.

For many of them, the world has returned to a state of black and white, where good and right are on one side and evil and darkness reside on the other. The reality, as many movies, books, and forms of entertainment suggests, is somewhere in between, with a wide spectrum of grey and, if you look for it, magnificent colors.

These same leaders are neither particularly good winners or particularly good losers, not that some of them would admit to losing anything anyway.

We also have innumerable entertainers, who collect followers like Pied Pipers with their flutes, sharing videos, ideas, and whatever else brings in viewers. They need followers and, with people eager to stay plugged in to the latest compelling popular culture, the people seem to need these attractions.

With such a high supply of followers, you don’t need to be just another one in a long list.

We have no shortage of people willing to offer advice and second guess anyone and everyone else. From their couch, sports commentators always somehow know better.

We also have plenty of electronic, artificial and technological systems that aren’t working as well as we, and the companies that use them, would like. That’s a supply of inefficiencies with a demand for improvements.

I can’t tell you how many times a voice activated system asks me for information, I provide it, the system repeats it and then the whole process starts over again, without getting closer to a real person or a resolution. These systems have bad days far too often.

Okay, now, on the demand side, we need more people who listen carefully and closely and who can learn in and on their jobs.

These days, people who find solutions, take responsibility and represent any business well are in shorter supply. Plenty of people seem indifferent to disgruntled customers, waiting for a better job to come along while they allow themselves to do work they don’t find particularly rewarding or compelling.

We also have a demand for listeners. With all the frustrations and disappointments out there, sometimes people don’t need anything more than someone who can listen to and acknowledge them.

On the demand side, the need for questions is extraordinarily high. When recent graduates don’t know or understand something, they can and should ask.

An answer along the lines of, “well, we do that because that’s the way it’s always been done,” offers an opportunity to improve on a process, an idea, an approach or an interaction.

The demand for people who can disagree effectively, can show respect, and can bring people together is extraordinarily high.

We don’t all need to agree on everything and to nod our heads like artificial intelligence automatons. We need people who can bring us together and keep us focused on shorter and longer term goals.

The need for positivity, solutions and great ideas is high. We live in an incredible country with a fascinating mix of opportunities, people, narratives, and potential.

Be prepared to use some of the ways of thinking you learned in college. When the majority of people are going right, consider what going left might mean and vice versa.

Other people might have their habits, patterns and routines, but you don’t have to adapt them as your own immediately. Be prepared to offer something new.

Your fresh perspective through eyes that haven’t seen a process occur repeatedly can and should be an advantage.

Yes, you might be a rookie in a new job or a new program, but that can mean that the demand for your insights can make you a valuable and welcome addition to any team.

Pixabay photo

By Leah S. Dunaief

Leah Dunaief,
Publisher

It wasn’t easy getting to The Big Easy last Thursday. On our way to my youngest grandson’s graduation from college, we were leaving from JFK in the afternoon, and there were delays all along the way. Even after we finally got to the departure gate and onto the plane, we were held on the tarmac for almost two hours, taxiing from runway to runway, until the pilot was given the signal to take off. 

A consolation was the relatively smooth three-hour flight. The ride to the hotel, in the dark, took about half an hour and was made pleasant by an interesting driver. Originally from the Ukraine, he filled us in on his immigration tribulations and his family’s situation back home. Although hungry when we arrived, we were more exhausted and fell right into bed.

We were well rewarded the next morning. One by one, with lots of hugging, the family connected with us at the Bearcat Cafe, one of the best breakfast restaurants I have ever had the pleasure of eating in. 

Now, New Orleans does have a fine reputation for eateries, so perhaps I shouldn’t have been surprised. The clever pairings of offerings, the way the dishes were prepared and the joyful manner of the wait staff in serving us were unparalleled. So if you find yourself in NOLA, you know where to go to start your day in fine style.

We returned to the hotel and changed for the first of the two graduation ceremonies. Did I mention the heat? Yes, we knew it would be hot in Louisiana, and it didn’t disappoint. It was both oppressively hot and humid for me. I should explain that I am generally more comfortable in the cold, so I hastened from one air conditioned location to the next, where it was often too cold for some. But those were the extremes of the city.

The ceremonies were in Caesars Superdome, which was both huge and cool. We took our seats high above and far from the stage, and watched the graduates file in like ants below, wearing their black robes and caps, as jazz music played. Each student’s name was called, and he or she in turn walked across the stage to shake the hand of the patient college official. We waited with interest to hear how our name would inevitably be mangled, a common consequence at all family graduations. Surprisingly, it was not. All the visitors did their best to utter loud, congratulatory cheers for their graduating loved ones, and we made sufficient noise to be heard by our grandson as he accepted his diploma.

The second ceremony, for the entire university, was not until the following night, and so we had time to explore the city. Several of us had been there before, so we passed up Bourbon Street, although I made sure to enjoy a beignet at the branch of Cafe du Monde on the Riverwalk. Instead, we went to The Fly along the bank of the Mississippi River, sat in a small gazebo, and watched the muddy waters rush by. 

The River was almost two miles across at that point, and several tankers and tug boats traveled stately past in either direction. It occurred to me that I had never seen the Mississippi before, and since I had just recently finished reading “James,” a highly decorated novel that is a take off on “Huckleberry Finn,” the scene was populated by Mark Twain’s characters in my imagination. Additionally, several residents were cooking crawfish nearby in a big kettle, and the smells were delightful. They offered us a taste, in that polite Southern fashion; the crustacean was too spicy for me.

Also spicing up the trip was the news of 10 escaped prisoners, five of whom have now been recaptured. One was found in a fancy hotel, clearly a man of good taste.

We did drive through the Garden District, impressed by the historic homes, and we  viewed the house in which our grandson lived near the campus. We left the city and its bananas foster reluctantly, for there was much more to see.

Cucumber Yogurt Salad

By Heidi Sutton

Grills are in full use and easy sides are a must at any Memorial Day gathering. Try this refreshing Mediterranean-inspired Cucumber Yogurt Salad or this delicious potato salad, guaranteed hits to serve with burgers, steak, sausages, grilled salmon, shrimp or chicken skewers and more at this weekend’s barbecues.

Cucumber Yogurt Salad

Recipe by Elle Penner

Cucumber Yogurt Salad

YIELD: Serves 6

INGREDIENTS:  

2 to 3 large English cucumbers

3/4 teaspoon kosher salt, divided

2/3 cup full-fat, plain Greek yogurt

1/2 large lemon, zested and juiced, plus more zest for garnish

2 teaspoons red wine vinegar

1 clove garlic, minced or pressed

Freshly ground black pepper, to taste

1/2 small red onion, sliced thin

1/4 cup fresh dill, chopped

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

Prepare the cucumbers. Slice the cucumbers into ¼-inch slices. Place them in a large colander and lightly sprinkle with about ½ teaspoon salt. Toss to coat and place the colander on a dry dish towel in the refrigerator for 15-20 minutes to remove the excess water.

Make the dressing. In a large serving bowl, combine the Greek yogurt, lemon zest and juice, red wine vinegar, garlic, the remaining salt, and freshly ground black pepper. Stir to combine and store the dressing in the fridge until your cucumbers are ready.

Assemble the salad. Transfer the salted cucumbers to a paper towel and pat dry. Remove the yogurt mixture from the fridge. Combine the cucumbers, onions, dill, and mint in the dressing bowl and toss to coat well. Sprinkle with additional dill, mint, lemon zest, and freshly ground black pepper. Serve immediately.

Potato Salad – SEE VIDEO HERE

Recipe courtesy of Cookin’ Savvy

Potato-Salad

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds potatoes

4 boiled eggs coarsely chopped

2 dill pickles

1 tablespoon garlic powder

1 tablespoon onion powder

1 package real bacon pieces 2 1/2 ounces

2 cups mayonnaise

2 tablespoons mustard

salt to taste

pepper to taste

smoked paprika for garnish

DIRECTIONS:

Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well. Transfer to large bowl and refrigerate for 1 to 2 hours. Garnish with smoked paprika before serving.

Photo by Pete Linforth/Pixabay

By Nancy Marr

Since the mid-20th century, when mass production of plastics began, they have infiltrated our lives. Their production and incineration release significant greenhouse gases, which contributes to climate change. The fact that plastics resist natural decay makes it difficult  to recycle them. Nearly all the plastic ever produced still exists in one form or another, and it is estimated that its production is expected to triple by 2060. 

Because they are inexpensive to produce and can be lightweight, the single-use plastics are useful as trash bags, utensils, and household items, and are used by the food and healthcare industries for hygiene, durability and cost effectiveness.

Plastics also pose risks to human health. Recent studies have found microplastics in almost every part of the human body, including breast milk, the placenta, testicles, hearts,  livers and kidneys. Although the full effects are still under research, the presence of plastic in our bodies raises serious concerns. Plastics also contain chemicals like bisphenol-A (BPA) and phthalates, which can leach into food and beverages. These disrupt hormones and are linked to health issues such as infertility, obesity, and cancer. Microplastics, formed when larger plastics degrade, are now found in seafood and even drinking water.  

A key issue is not how much plastic waste is produced, but how much of it is mismanaged — improperly disposed of, often ending up in nature. Many developing nations lack the infrastructure to properly collect, sort, or recycle plastic, resulting in widespread dumping into the environment. Nigeria (87.5%), India (68.6%), and Indonesia (43.8%) have some of the highest rates of mismanaged waste, while wealthier countries such as the U.S.(5.1%) and the U.K. (6%) perform better, though not ideally. 

The United States produces more than any other nation, over 42 million metric tons of plastic waste, largely impacting communities of color and low income communities. New York State produces 6.8 million tons of packaging waste each year. Most of this packaging is sent to landfills, burned in incinerators, or littered in our streets, parks and beaches. Far too much finds its way into our rivers, lakes, and the Atlantic Ocean.   

There were hopes that a United Nations global plastics treaty would be finalized by the end of 2024. However, due to resistance, especially from oil-producing companies, it did not happen. Talks are set to continue, but progress will depend on local action.

Since 2020, at least 5 states (California, Montana, Oregon, Minnesota and Maine) have enacted Extended Producer Responsibility legislation to make plastics producers responsible for curbing plastic pollution and paying municipalities for their share of managing the waste. In response, plastics producers have worked to improve their recycling efforts. 

As reported in Resource Recycling, Nicole Portley, program leader for the Oregon Department of Environmental Quality, pointed out “It’s important for producers to remember that the EPR came about as a compromise between industry and anti-plastic advocates, who wanted regulations like product bans.”

In New York State, Assemblymember Deborah J. Glick and Senator Peter Harckham (S1462) have introduced The Packaging Reduction and Recycling Infrastructure Act. The bill requires big companies to cut their plastic packaging by 30% over the next twelve years, bans 14 highly toxic chemicals including PFAS, formaldehyde, mercury, lead, vinyl chloride, and bisphenols that are used in packaging, and requires the companies responsible for dealing with the packaging waste to pay the municipalities dealing with it. 

A question has been raised about the cost to consumers from the introduction of EPR requirements. Satyajit Bose, Columbia School of Professional Studies, estimates that there would be no more than a maximum increase of $4 per household in monthly grocery costs, while plastic manufacturers claim $40 to $60 more per month. The bills are currently in committee; they will amend the Environmental Conservation Law, passed by the New York State Legislature in 2014, which included Article 27, Plastic Bag Reduction, Reuse and Recycling.

This bill is urgently needed. Long Island is responsible for 1.6 million tons per year of which 205,000 tons go to landfills off Long Island, and 1.4 million tons are sent to waste-to-energy facilities, resulting in 400,000 tons of ash that must be landfilled. The one wise choice everyone agrees with is to reduce our waste stream. This bill does just that. 

We need to press the Assembly and Senate and Governor Hochul to sign this bill this year in June to reduce the impact of plastic waste on our communities. 

Nancy Marr is Vice-President of the League of Women Voters of Suffolk County, a nonprofit nonpartisan organization that encourages the informed and active participation of citizens in government and influences public policy through education and advocacy. For more information, call 631-862-6860.

Celebrate turtles at the Cold Spring Harbor Fish Hatchery on May 23 and 24.
PROGRAMS

World Turtle Day Celebration

Join the Cold Spring Fish Hatchery, 1660 Route 25A, Cold Spring Harbor in celebrating World Turtle Day on May 23 and May 24 from 10 a.m. to 5 p.m. with a scavenger hunt and crafts. On May 24, enjoy turtle encounters at 11 a.m., 1 p.m. and 3 p.m. along with a feeding demo at noon. Admission is $7 adults, $6 seniors, $5 children ages 5 to 12. 516-692-6768

Open Farm Days

Benner’s Farm, 56 Gnarled Hollow Road, East Setauket will be open to the public this weekend, May 24 and May 25, in celebration of Memorial Day from noon to 4 p.m. Tour the farm, visit with the animals, see the new babies and enjoy the Big Swing with an open mic event on a Model T truck on Saturday and sheep sheering demonstrations on Sunday. Admission is $12 adults, $10 seniors and children. 631-689-8172

Open Play at the Explorium

The Long Island Explorium, 101 East Broadway, Port Jefferson will be open on May 24 and May 25 for Open Play from 1 p.m. to 5 p.m. Join them in celebrating STEM, Space, Math, and Makers with hands-on activities, crafts, and more. Admission is $8 adults, $6 children. 631-331-3277

Flag Craft for Memorial Day

Drop by the Cold Spring Fish Hatchery, 1660 Route 25A, Cold Spring Harbor for a Make Your Own Flag craft on May 24 or May 25 from 10 a.m. to 5 p.m. Admission is $7 adults, $6 seniors, $5 children ages 5 to 12. 516-692-6768

Story & Craft with Nana Carol

The Next Chapter bookstore, 204 New York Ave., Huntington hosts a Story and Craft event with Nana Carol on May 26 at 10:30 a.m. Free. No registration required. Appropriate for ages 0-4. 631-482-5008

THEATER

‘The SpongeBob Musical’

John W. Engeman Theater, 250 Main St., Northport presents The SpongeBob Musical Youth Edition by the Engeman Players on May 27 and June 2 at 7 p.m.  Who lives in a pineapple under the sea? Why, it’s SpongeBob SquarePants! When the citizens of Bikini Bottom discover that a volcano will soon erupt and destroy their humble home, SpongeBob and his friends must come together to save the fate of their undersea world. Tickets are $25. To order, call 631-261-2900 or visit www.engemantheater.com.

‘Snow White & the Seven Dwarfs’

Join Theatre Three, 412 Main St., Port Jefferson for a hysterical musical retelling of the wonderful story Snow White & the Seven Dwarfs from May 31 to June 21 with a sensory friendly performance on June 1 at 11 a.m. Come on down for this daffy tale with a Queen, a Witch, a Princess with skin as white as snow, and seven crazy dwarfs that are guaranteed to keep you laughing from start to finish. Tickets are $12. To order, call 631-928-9100 or visit www.theatrethree.com.

FILM

‘The Muppets Take Manhattan’

As part of its Cinema for Kids series, the Cinema Arts Centre, 423 Park Ave., Huntington presents The Muppets Take Manhattan on May 25 at noon. When Kermit the Frog and friends start a stage act, they decide to take the show from their college town to Broadway. However, once the Muppets wind up in New York City, they have difficulty finding financial support for the production, instead running into cheats like Murray Plotsky. Unable to stage the show, the group splits up, and they all take different jobs around the country. Just as Kermit thinks he has finally found a backer, an accident gives him amnesia. Tickets are $13 adults, $5 kids. www.cinemaartscentre.org.

OPEN CAST CALL

The John W. Engeman Theater, 250 Main St., Northport will hold open auditions for ages 12 to 18 on May 29 from 6 p.m. to 10 p.m. to join the Engeman Select Players for two performances of Grease School Edition. Call backs will be on June 19 and 20 from 6 p.m. to 9 p.m. and classes begin on July 1. Performances will be held on Aug. 4 and Aug. 5 at 8 p.m. Call 631-261-2900 to register.

Send your calendar events to [email protected]

 

This week’s shelter pet is Riley, a gorgeous, highly intelligent, well-trained, three-year-old, female black shepherd mix at the Smithtown Animal Shelter. She was brought to the animal shelter due to a change in her family’s circumstances. As a result of her broken heart, Riley takes a little extra time to trust new people. However, once she opens up, you will discover what an endearing little charmer she is.

Meeting Riley is an unforgettable experience—her natural beauty is captivating. Winning her endless love, loyalty, and devotion only requires a gentle approach, patience, and understanding. Once she feels safe and cherished, Riley will return that love a hundredfold. When you’ve earned her trust, she reveals her playful “tweenager” side, showing off her ability to perform tricks and commands that are sure to bring endless laughter and joy. Riley is truly a diamond in the rough, just waiting to shine in the right home.

Beautiful Riley is young, healthy, and has a lifetime of cherished memories to share. She would be best suited in a home with no other pets and older children.

If you are interested in meeting Reilly, please call ahead to schedule an hour to properly interact with him in a domestic setting, which includes our Meet and Greet Room, the dog runs, and our Dog Walk trail

The Town of Smithtown Animal & Adoption Shelter, 410 Middle Country Road, Smithtown is open 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.

For more information regarding rescue animals available for adoption visit:. TownofSmithtownAnimalShelter.com 

 

Pope Leo XIV. Photo courtesy Wikimedia Commons

By Luciana Hayes

On May 8, Cardinal Robert Francis Prevost was elected and chose the name Pope Leo XIV after a two-day conclave. He is the first American pope. But with any change comes controversy, especially when there is conflict between tradition and modernization. What do locals think of this new pope? 

TBR News Media tackles this question by asking Long Islanders to share their opinions about recently elected Pope Leo XIV.

Nicole Connelly

Nicole Connelly looks forward to seeing a pope from the same city as her, Chicago, and one that enjoys tennis as much as she. While this is a simple validation, it leads her to feel a connection to the new pope because of it. 

Thomas Worthington

Based on the information received, Thomas Worthington thinks Pope Leo XIV will continue the work of Pope Francis. In addition, Pope Leo XIV seems to be a good humanitarian who supports marginalized individuals. Worthington says, “He appears to be looking out for the underdogs in the world.”

Anonymous, East Setauket

This resident reflects on the matter by explaining how she thinks Pope Leo XIV will effectively enforce Catholic tradition, while still maintaining a more humane aspect that previous popes lacked. She also feels that many American Catholics can relate to him because of his nationality. “He has shown he’s a very human person with his enthusiasm for baseball,” Moody explains.

Jeanine Lewis, Holbrook

When asked about Pope Leo XIV, Jeanine Lewis responded, “I like him because he has a very kind smile and he’s a people person. You can see he connects with the people.” Another quality Lewis appreciates from the pope is his ability to keep Catholic traditions, but modify some of them to fit modern times.

Layla Fayed, East Setauket

Layla Fayed welcomes the new pope with cautious optimism in hopes to see him successfully modernize church doctrine. She looks to Pope Leo XIV to allow female leadership in the Catholic Church and openness toward the LGBTQ+ community. Fayed states, “overall, his papacy will be closely observed for how seriously it regards equality and inclusivity.

 

When we feel achy, nauseous and dizzy, we know something is wrong. We might visit the doctor, take cold medicine or cancel plans in order to get some rest.We quickly equate the corporeal symptoms with a physical ailment and treat the illness appropriately. A cut requires a bandage, a broken bone needs a cast. 

When we are mentally struggling, the problem is more difficult to diagnose. Our stubborn minds, too smart for their own good, may equivocate and minimize the pain, convincing ourselves that in the absence of physical symptoms, pain should not exist. We are busy–kids need rides to school, deadlines loom and work piles up. There isn’t time for a quiet moment to check in with our emotions.

It may seem inconvenient, or even embarrassing for us to admit that our mental state is suffering, but we can’t outrun, outwork or suppress something as vital as mental health. We shouldn’t accept it as a weakness or as an unavoidable dispositional quality. Help awaits to alleviate our discomfort or suffering. 

Prolonged distress or anxiety has physical consequences, such as high blood pressure, weight fluctuation, heart disease and sleep issues. We shouldn’t ignore our minds. 

Mental illness doesn’t discriminate by age, gender or class. Stigmas surrounding asking for help differ by demographic, with men less likely to reach for help when they are struggling. Prescribing to stereotypes and gender roles contributes to the idea that men shouldn’t ask for help, or are failing in their masculinity if they do. Less than half of men suffering from depression or anxiety actually seek help. 

It may seem like we are alone–that there must be something wrong with us for feeling anxious or depressed or paranoid. This is untrue. The World Health Organization estimates that 1 in 8 adults suffer from mental disorders each year. 

It is time to prioritize mental health instead of pushing it to the side. If something is off with friends or loved ones–they aren’t as enthusiastic about their hobbies, aren’t eating as much or are eating more than normal, or are isolating themselves– make sure they know you are there to support them and get them any help they may need. If you feel your mental health slipping, lean on those around you or call the Suffolk County’s Mental Health Helpline at 631-471-7242.  

Sometimes, just opening up and talking about what you are feeling can ease the pain. Other times, contacting a professional could be what work best.