Columns

Duck Stamp 2024-2025
A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

I’m occasionally asked what are some of the things a person can do to protect wildlife. One of the suggestions I always recommend is the next time you go to the local post office, take the time to buy a federal duck stamp. You can also easily purchase duck stamps online and at sporting goods stores. A duck stamp can’t be used for postage but does allow you free access to any national wildlife refuge. I keep mine in my wallet at all times.

Ninety eight percent of the current $25 cost of a duck stamp goes directly toward buying wetland habitat that waterfowl and so many other species depend upon. Since the program began in 1934 conservationists have committed about $800 million resulting in nearly 6 million acres of land permanently protected as part of the National Wildlife Refuge system. As these totals illustrate, this low profile program has been a remarkable success! 

Artists from around the country submit their paintings of various waterfowl species and one lucky contest winner is selected by a panel of judges. The duck stamp available through June 2025 by artist Chuck Black highlights a male pintail duck, a handsome and graceful duck that lives up to its name with a few long pointed feathers that form its tail.  The male’s chocolate brown head, cheek, and neck, the latter of which is pierced by an  upward pointing white dash, are diagnostic field marks of this species which overwinters on freshwater lakes and ponds on Long Island. 

So don’t forget to buy a duck stamp when you next visit your local post office.

A resident of Setauket, author John L. 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.

 

Pumpkin Pie

By Heidi Sutton

Continuing the theme of classic holiday pies from last week, no Thanksgiving would be complete without pumpkin pie or its close cousin, sweet potato pie. Can’t decide? Whip up both and watch them be devoured. Happy holidays!

Pumpkin Pie

Recipe courtesy of Libby’s

Pumpkin Pie

YIELD: Makes 8 servings

INGREDIENTS: 

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can 15 ounces Libby’s 100% Pure Pumpkin

1 can 12 fluid ounces Nestlé Carnation Evaporated Milk

1 unbaked 9-inch 4-cup volume deep-dish pie shell

Whipped cream

DIRECTIONS:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Sweet Potato Pie

Recipe courtesy of Eagle Brand

Sweet Potato Pie

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound sweet potatoes, cooked and peeled

1/4 cup butter

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 (9-inch) unbaked pie crust

DIRECTIONS:

Heat oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake for 40 minutes or until golden brown. Cool. Top with mini marshmallows or whipped cream before serving.

See more Thanksgiving-related articles and recipes online at tbrnewsmedia.com including healthy holiday recipe swaps, turkey cooking tips, and holiday side dishes. 

Cleanup efforts are underway at the Stony Brook Mill Pond. Photo by Denis Lynch

On Aug. 18, an intense rainfall event — dropping approximately 10 inches overnight — resulted in catastrophic flooding, severely damaging local landmarks including the Stony Brook Mill Pond, the Stony Brook Grist Mill (1751), and Avalon Nature Preserve.

We are calling on all levels of government — federal, New York State, the Department of Environmental Conservation, the NYS Department of Transportation, Suffolk County and the towns of Brookhaven, Smithtown and Village of Head of the Harbor — to collaborate in the restoration efforts. It is imperative that every elected official work together to restore the Stony Brook Mill Pond, Stony Brook Grist Mill and Avalon Park’s primary access route.

These cherished heritage and nature destinations are integral to our communities, encouraging visitors to explore both the rich history and the natural beauty of the area. Both the Stony Brook Mill Pond and the Stony Brook Grist Mill are listed on the New York State and National Registers of Historic Places. 

The Stony Brook Mill Pond has been of ecological and economic importance for centuries. Before the storm, it provided sustenance and shelter for a variety of wildlife species and played a critical role in stormwater management. The Mill Pond has been a vital component of the Grist Mill’s operations, powering the waterwheel of this iconic Long Island landmark since 1751.

Avalon Nature Preserve, a protected area spanning 216 acres —140 of which are accessible to the public — boasts diverse flora and fauna. It features walking trails, a wildflower meadow and woodlands. Access to the Avalon Nature Preserve has been severely impacted by the destruction of Harbor Road.

The Three Village Chamber of Commerce respectfully asks for your support in these restoration efforts. Representing the Three Village business network, this work is vital to helping the business community in Stony Brook thrive once again. 

Thank you for your attention to this urgent matter.

Three Village Chamber of Commerce

Board of Directors

President Carmine Inserra

Michael Ardolino

Heather Banoub

Robert Brown

Perry Cassidy

Leah S. Dunaief

Colette Frey-Bitzas

Susie Kaiserman

Kenneth P. Kroncke

Ronald J. LaVita

Edwin Miller

Andy Polan

David Prestia

Gloria Rocchio

Nicole Sarno

Martha Stansbury

John C. Tsunis

President Emeritus Charles Lefkowitz

METRO photo

By Heidi Sutton

Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn’t complete without turkey.

Even in households that don’t eat meat, plant-based turkey alternatives find their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone’s nerves and result in a mouth-watering main course.

Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator.

Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 1 1⁄2 pounds of turkey per person if you’re buying a whole turkey. Rather than purchasing the largest turkey you can find for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well.

Adjust the temperature. The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.

To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and flavorful meat. However, a wet brine may not lead to the crispiest skin possible. 

Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out.

Avoid stuffing the bird. Rather than stuffing the turkey and cooking everything en masse, prepare the stuffing mixture separate from the turkey. This reduces the risk of contamination from the turkey’s raw juices and helps to achieve a crispy coating on the stuffing guests will enjoy. 

Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra flavor in the bird and the vegetables also can be served or mixed into the stuffing.

Red-bellied Woodpecker. Pixabay photo

By John L. Turner

Part Two

John Turner

Of the twenty-two species found in North America (twenty-three if you’re optimistic the Ivory-billed Woodpecker still exists and who doesn’t hope that?) we have seven woodpecker species  inhabiting Long Island’s forests. 

The Pileated is the largest, being about the same size as the American Crow. It is the “Woody Woodpecker” of woodpeckers! They have begun to repopulate Long Island after a long absence, benefitting from the maturing forests of large trees in protected parks and preserves.  

I saw my first Long Island Pileated earlier this year in the Humes Preserve in northern Nassau County, when a male broke out from the tree line and flew across a long  meadow before reaching the woods on the other side, providing a five second view of this unmistakable species. Running to the point where it had re-entered the forest I enjoyed closer views of the bird banging away on the bark of a tree, interspersed with the bird’s raucous call. If you hear them on a hike, look around on tree trunks for their distinctive, rectangular-shaped excavation holes they make in search of beetle grubs, their favorite prey.   

Downy woodpecker. Pixabay photo

In contrast, the Downy Woodpecker is the smallest of the Island’s  woodpeckers and is also quite common, with almost every forest and suburban woodlot hosting a pair of Downies, where they often reveal their presence by their downward slurring “whinny” call. Recently, in a property on the west side of the Nissequogue River, I watched a pair of Downies fly into a nearby black walnut tree and perform a courtship dance. The two forms moved in jerky robotic motions responding to each other — a crazy motion following short bouts of stillness broken once again by motion. This went on for thirty seconds or so before they flew off, leaving a smile on my face.   

The Downy Woodpecker’s slightly larger cousin — the Hairy Woodpecker — is also common and widespread in New York. The Hairy prefers deeper, more intact forests than does the Downy. These two species are easily confused. One clue to distinguish them is found in the white outer tail feathers of the two species. A long time ago, as a youthful birder, I learned this clue: the Downy Woodpecker has black spots on its feather while the Hairy lacks them, which I put to memory using a mnemonic device “The Downy has dots while the Hairy hasn’t”; the Hairy’s bill is also proportionally larger.  

The most beautiful woodpecker that calls Long Island home is undoubtedly the Red-headed Woodpecker. No other woodpecker, or bird in North America for that matter, has the Red-headed’s striking color combination of a brilliant red head and black and white wings and body. Unfortunately, breeding bird data indicates this species is in fairly rapid decline in the state although the cause(s) has not been fully identified. 

Red-headed Woodpecker. Pixabay photo

One reported cause is being hit by cars due to its habit of hawking for insects flying over roads. They are a rare breeder here.  Several years ago a breeding pair nested in Manorville but seems to have vacated the area and there is currently breeding activity in the Flanders of the Pine Barrens.

It’s relative, the Red-bellied Woodpecker,  shows a reverse trend in the state, as this woodpecker, once of a more southerly distribution, has rapidly increased in abundance. In fact, in Ludlow Griscom’s 1923 Birds of the New York City Region, the Red-bellied is reported as being a very rare bird having been seen merely three times in the area, the last being in 1895. However, by the 1960’s the species was well established and has continued to expand its range northward, being a confirmed breeder in slightly more than one-third of the census blocks in the 2005 NYS Breeding Bird Atlas. The bird is now a common breeder here and its breeding range has extended as far north as mid-New England. They are found in virtually every wooded park on Long Island. 

The Northern Flicker, the males being distinguished from females by the black mustache mark they possess, is the most widespread woodpecker in New York. A lover of ants, the Flicker spends more time on the ground to feed on them than any other woodpecker. This predilection for ants, which are unavailable in the winter, is the main reason why flickers are among the most highly migratory of all woodpeckers.

I remember hiking several decades ago through a park in the Long Island Pine Barrens where a wildfire had burned off the forest floor and understory, exposing countless large ant mounds. For the next several weeks I saw Flickers commonly here, taking advantage of countless ants exposed by the fire. 

This leaves, for last, the Yellow-bellied Sapsucker, a bird that, as the name suggests, has a diet different than it’s brethren. Sapsuckers routinely drill small holes, typically parallel rows, in thin barked trees and routinely return to lap up the sap and any small insects attracted to it with their aforementioned brush-like tongues. This species doesn’t breed here, raising its young further north, but both adults and immatures can be seen on Long Island, especially during fall migration.  

There are two other woodpecker species found in New York State but not on Long Island — the Black-backed and Three-toed Woodpeckers. These are Adirondack specialties where they inhabit dense spruce forests. Both species share the basic black-and-white pattern of most other woodpeckers but instead of having red crowns possess yellow ones. They are also distinctive by the three toed feet they have rather than four. They are most abundant in forests where fire has killed swaths of  trees, setting the stage for the many beetles that feast on the dead wood. While disturbance like wildfires typically can adversely affect wildlife,  woodpeckers are a group of birds that can benefit from perturbations in the environment.   

Whether it’s their unique behavior, impressive anatomical adaptations, or ecological importance due to their cavity making abilities, the native woodpecker species of Long Island are an interesting and important part of nature’s fabric here.  Why not spend some time getting to know the species which inhabit yards, parks and woodlands in your neighborhood?

Part I of Wonderful Woodpeckers appeared in the issue of October 24. Read it here.

A resident of Setauket, author John L. Turner is a naturalist, conservation co-chair of the Four Harbors Audubon Society, and Conservation Policy Advocate for the Seatuck Environmental Association.

Adopt Lucky!    

This handsome, black-and-white male, labrador mix at the Smithtown Animal Shelter is approximately four years old. Lucky is a golden nugget of joy in search of his four-leaf clover. Sadly, luck was not on his side when he was abandoned by the people who adopted him due to a change in their living situation. Despite his heartbreak, Lucky remains incredibly sweet, loving, and playful. The dedicated team at the Animal Shelter exclaims that this good boy is the most outgoing, friendly pup who loves meeting new people. To say that Lucky is a social butterfly would be an understatement.

Lucky has so much love to give, is full of energy, and can be adopted to a home with children, and likely other pets. He has a penchant for escape, so this is something that his future family will need to keep in mind. Lucky is an absolute crowd-pleasing delight, who would make a wonderful addition to a household looking for a fun-loving companion.

If you are interested in meeting Lucky, please fill out an application and schedule a date/time to properly interact in a domestic setting, which includes a Meet and Greet Room, the dog runs, and a Dog Walk trail.

The Town of Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are 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.

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

Hearty, filling, festive recipes to complement your main course

Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.

These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.

Discover more holiday recipes by visiting Culinary.net.

Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
salt, to taste
pepper, to taste
3 pounds sweet potatoes, sliced in circles

Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup heavy whipping cream

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.

Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon thyme
salt, to taste
pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)

DIRECTIONS:

In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.

Source: Culinary.net

Stock photo
Immunosuppressives can help, but with serious side effects

By David Dunaief, M.D.

Dr. David Dunaief

Eczema is relatively common, affecting 20 percent of children and 10 percent of adults around the world (1). If you are one of the many who experiences eczema, you know the symptoms, which can include skin rashes, itching, pain and redness.

Eczema is a chronic inflammatory process, and it’s likely caused by a combination of genetics and environmental or lifestyle issues (2). Investigation into potential causes is a growing field.

The National Eczema Association details the seven different kinds of eczema on its website, nationaleczema.org. Atopic dermatitis is the most frequently occurring.

While there is no cure, some treatments can ease symptoms and reduce flare-ups. These range from over-the-counter creams and lotions, antihistamines for itchiness, prescription steroid creams, oral steroids, and injectable biologics. Some use phototherapy for severe cases, but there’s not a lot of research suggesting this is effective. Interestingly, diet may play an important role.

Two studies have shown an association between eczema and fracture risk, which we will look at more closely.

Eczema and diet

In a Japanese study involving over 700 pregnant women and their offspring, results showed that when the women ate either a diet high in green and yellow vegetables, beta carotene or citrus fruit there was a significant reduction in the risk of the child having eczema of 59 percent, 48 percent and 47 percent, respectively, when comparing highest to lowest consumption quartiles (3).

Elimination diets may also play a role in identifying allergic causes. One study’s results showed when eggs were removed from the diet of those who were allergic, according to IgE testing, eczema improved significantly (4).

In my practice, I have seen very good results when treating patients who have eczema with dietary changes. My practice has many patients who suffer from some level of eczema. For example, a young adult had eczema mostly on his extremities. When we first met, these were angry, excoriated, inflamed lesions. However, after several months of a vegetable-rich diet, the patient’s skin improved significantly. These results are not unique.

Do immunosuppressives provide a solution?

Injectable biologics are generally recommended for moderate to severe atopic dermatitis when other treatment options have failed (5). Three are approved by the FDA, dupilumab, tralokinumab-ldrm, and lebrikizumab-lbkz.

In trials, they showed good results when topical steroids alone were not effective. Like other monoclonal antibodies, they work by limiting your immune system response. 

Other oral immunosuppressives, such as those used to inhibit organ rejection in transplant patients, are options, as well.

Unfortunately, any suppression of the immune system’s response, whether oral or injectable, leaves the door open for side effects, including serious infections.

Can supplements help reduce symptoms?

Two well-known supplements are known to reduce inflammation, evening primrose oil and borage oil. Are they good replacements for – or additions to – medication? The research is mixed, leaning toward ineffective. There are also some important concerns about them.

In a meta-analysis of seven randomized controlled trials, evening primrose oil was no better than placebo in treating eczema (6). Researchers also looked at eight studies of borage oil and found there was no difference in symptom relief than placebo. 

While these supplements only had minor side effects in the study, they can interact with other medications. For example, evening primrose oil in combination with aspirin can cause clotting problems (7). If you do try them, be sure to consult with your physician first.

What’s the relationship between eczema and bone fractures?

Several studies have examined the relationship between eczema and bone fractures. One observational study of 34,500 patients showed that those with eczema had a 44 percent increased risk of injury causing limitation and a 67 percent risk of bone fracture and bone or joint injury for those over age 29 (8).

Those with both fatigue or insomnia in combination with eczema are at higher risk for bone or joint injury. The researchers postulated that corticosteroid treatments could contribute, in addition to chronic inflammation, which may also add to bone loss risk. Steroids can weaken bone, ligaments and tendons and can cause osteoporosis by decreasing bone mineral density.

A study of over 500,000 patients found that the association between major osteoporotic fractures and atopic dermatitis remained, even after adjusting for a range of histories with oral corticosteroids (9). Also, fracture rates were higher in those with severe atopic dermatitis.

If you have eczema, talk to your physician about having a DEXA (bone) scan to monitor your bone health.

There is an array of possibilities in development, from topical to oral to injectable treatments, which might provide future relief. Until then, partner with your physician to identify solutions that will work for you, but ensure you understand the side effects of what you’re taking. Diet adjustments appear to be very effective, at least at the anecdotal level.

References:

(1) naiad.nih.gov. (2) Acta Derm Venereol (Stockh) 1985;117 (Suppl.):1-59. (3) Allergy. 2010 Jun 1;65(6):758-765. (4) J Am Acad Dermatol. 2004;50(3):391-404. (5) JAMA Dermatol. 2015;151(1):33-41. (6) Cochrane Database Syst Rev. 2013;4:CD004416. (7) mayoclinic.org (8) J Allergy Clin Immunol Pract. 2021 Sep 24;S2213-2198(21)01018-7. (9) nationaleczema.org.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

Stuffin’ Muffins

Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving. Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.

Though stuffing is sometimes cooked inside the turkey, others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.

Stuffin’ Muffins

YIELD: Makes 1 dozen

INGREDIENTS:

1 pound breakfast sausage

2 medium onions, diced

2 cups diced fresh baby portobello mushrooms

1⁄2 cup butter

8 cups crumbled cornbread

Salt and ground black pepper to taste

1 tablespoon dried rubbed sage

1 teaspoon onion powder

1⁄2 cup shaved or grated parmesan cheese

2 eggs

1 ⁄4 cups chicken or veggie broth or stock

DIRECTIONS: 

Preheat oven to 350 F. Butter a 12-hole muffin tin. In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender. In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together. Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.

There are three different property tax exemptions available to veterans. METRO photo

By Britt Burner, Esq.

Britt Burner Esq.

While a trust technically becomes the owner of your home when you sign a deed transferring ownership to a grantor trust, rest assured that you will still receive the same real estate tax exemptions and/or benefits that you received when your home was owned in your individual name. Both revocable trusts and irrevocable Medicaid asset protection trusts fall under this category of “grantor trusts.”

Many New York residents depend on property tax exemptions/credits to make ends meet. Prime examples of this are the New York State School Tax Relief Program (STAR) and the Enhanced School Tax Relief (E-STAR). The basic STAR program does not have an age requirement, but the property must be the primary residence of at least one owner. Additionally, all owners and their spouses who live on the property must not have an income of more than $250,000 combined.

The Enhanced School Tax Relief (E-STAR) requires that the property must be the primary residence of at least one owner who is 65 or older by the end of the calendar year in which the exemption begins. Surviving spouses may be eligible to retain the Enhanced STAR benefit. For 2025, the combined incomes of all owners (residents and non-residents), and any owner’s spouse who resides at the property must be limited to $107,300 or less to receive the Enhanced STAR benefit.

There are other exemptions available to senior citizens depending on where they reside. Local governments and school districts in New York State can opt to grant a reduction on the amount of property taxes paid by qualifying senior citizens.

Regardless of a homeowner’s age or income, there are also exemptions available to veterans and those who are disabled. There are three different property tax exemptions available to veterans who have served in the U.S. Army, Navy, Air Force, Marines and Coast Guard. Local governments and school districts may also lower the property tax of eligible disabled homeowners by providing a partial exemption for their legal residence. Those municipalities that opt to offer the exemption also set an income limit.

Knowing that the property tax benefits will be preserved in a Revocable Trust or a Medicaid Asset Protection Trust can ease the concerns about engaging in this type of planning. Transferring your house to one of these trusts will prevent your estate from going into probate at your death. Probate is the Court process of validating your Last Will and Testament. The process can take time and delay the distribution of your estate. Beyond probate avoidance, depending on the type of trust you create, it may also provide the additional benefit of protecting the property from being counted as an asset for Medicaid eligibility. 

While the concept of transferring your house can feel complicated and the word “irrevocable” seems daunting, there is much that can be gained from this type of planning without the loss of valuable benefits.

Britt Burner, Esq. is a Partner at Burner Prudenti Law, P.C. focusing her practice areas on Estate Planning and Elder Law. Burner Prudenti Law, P.C. serves clients from New York City to the east end of Long Island with offices located in East Setauket, Westhampton Beach, Manhattan and East Hampton.