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Photo courtesy of Councilman Neil Manzella's Facebok

By Heidi Sutton

2025 is starting out as a year of firsts. The first Wegmans on Long Island officially opened in Lake Grove on Feb. 26. Now the first Sprouts Farmers Market in New York Slate is heading to Centereach. The supermarket will occupy the former L.A. Fitness at 1934 Middle Country Road which closed its doors on Jan. 28. The shopping center also houses a Harbor Freight and an AutoZone.

Town of Brookhaven Councilman Neil Manzella made the announcement on Facebook on Feb. 22. 

“Through many discussions with the property owner, and their representatives, I am excited to finally announce that a Sprouts Farmers Market will be joining our community. Though personally unfamiliar with Sprouts, those who are have described it as a blend between Whole Foods and Trader Joe’s. As with any business, the community will ultimately decide if it is a success or failure, but I, for one, am thrilled to see a new business come to the area,” he said.

Headquartered in Phoenix, Arizona, the supermarket chain operates more than 415 stores in 23 states and has been expanding at a rapid pace. “… We are eager to expand into more communities. We are dedicated to expanding our banner with over 110 approved new stores in the pipeline over the next few years,” said CEO Jack Sinclair in a recent statement.

Specializing in natural, organic and gluten-free foods, the grocer touts a farmers market experience with an open layout featuring fresh produce at the center of the store along with meat, seafood, dairy, vitamins and wellness items. 

In addition to Amazon Fresh which opened in East Setauket last October and Wegmans which opened in Lake Grove on Feb. 26, Sprouts will be joining several other supermarkets planned for the area including an Aldi in the former King Kullen on Ronkonkoma Avenue in Ronkonkoma, an Aldi in the former Michael’s Crafts in Medford on Route 112, and a Trader Joe’s on Route 25A in Miller Place next to Walgreens.  Plans for an Amazon Fresh in Farmingville have been scrapped.

While there is no official opening date, Councilman Manzella said that a representative from Sprouts told him they expect to open in the fall of this year. Comments on the councilman’s Facebook page were mostly positive, with many familiar with the supermarket stating that it will be “a fantastic addition to the community.”

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Peanut Butter No Bake Cookies

By Heidi Sutton

If you’re looking to make cookies without eggs due to the current egg shortage/high egg prices, try the following recipes your family is sure to love.

The first recipe for “Peanut Butter No-Bake Cookies” courtesy of Live Well, Bake Often by Danielle Rye, is full of peanut butter flavor, only requires a few simple ingredients, and is incredibly easy to make while Banana Bread Cookies are the latest rage on TikTok. Add chocolate chips and nuts if desired.

Peanut Butter No-Bake Cookies

Peanut Butter No-Bake Cookies

YIELD: Makes 30 cookies

INGREDIENTS:  

1⁄2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces

1 1/4 cup granulated sugar

1⁄2 cup whole milk

3⁄4 cup creamy peanut butter

1 teaspoon pure vanilla extract

3 1⁄4 cups quick-cooking oats

DIRECTIONS:

Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Place the unsalted butter, granulated sugar and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and the ingredients are well combined. Bring the mixture to a rolling boil and allow to boil for 1 minute without stirring.

Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the quick oats and mix until all the oats are coated with the mixture.

Using a 11⁄2-tablespoon cookie scoop, drop scoops of the mixture onto the prepared baking sheets, and gently press them down to flatten them slightly. Allow to cool for 45 minutes to 1 hour, or until the cookies have firmed up. The cookies will continue to firm up the longer they cool. Store the cookies in an airtight container at room temperature for up to 1 week.

Banana Bread Cookies

YIELD: Makes 12 cookies

INGREDIENTS:  

1 ripe banana , mashed

1/2 cup granulated sugar

1/4 cup melted butter

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the banana, sugar, and melted butter until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cookies dense.

Using a tablespoon, portion the dough into evenly sized balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Gently flatten each ball slightly with the back of a spoon.

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set. Serve warm or at room temperature.

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Wegmans in Lake Grove. Photo by Heidi Sutton

The Suffolk County Police Department is advising motorists of road closures for the grand opening of a supermarket in Lake Grove on Wednesday, February 26.

Large crowds are expected around the area of Wegmans, located at 3270 Middle Country Road, from 7 a.m. to 6 p.m. Motorists should expect an increase in traffic on Middle Country Road, Alexander Avenue, New Moriches Road, and Hallock Road. Motorists not attending the opening should use alternate roads in the area.

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Wegmans in Lake Grove is the first to open on Long Island. Photo by Heidi Sutton/TBR News Media

By Heidi Sutton

The wait is finally over. Wegmans Food Markets has announced that it will celebrate the grand opening of its Lake Grove store on Wednesday, Feb. 26 with a ribbon cutting set for 9 a.m. Located at 3270 Middle Country Road in the DSW Plaza, the 101,000 square-foot supermarket will be Wegmans’ first on Long Island. 

“We have been actively hiring and training new employees and are excited to open our doors on Feb. 26 to serve the Lake Grove community,” said store manager Dawn Cooper in a press release. 

Located in the former Fairway Market  space, the new store will employ more than 500 people in full- and part-time positions and will feature restaurant-style foods at its Market Café including sushi, pizza, chef-made salads, and sandwiches; along with a hot self-serve bar; a large produce department; and a wide variety of seafood, meat, bakery, deli, and cheese options. 

There will be an equal number of full-service and self-checkout registers and plenty of parking. Casanova the Rooster,  the company’s mascot, will greet customers at the top of every hour and there is a designated seating area to enjoy eat-in meals.

Before even opening, the Lake Grove leadership team has been focused on building relationships and getting to know and support the local community. 

Over the summer, fall, and holiday season, the team participated in festivals, volunteered at local food pantries, and sponsored the annual Pictures with Santa display at the Smith Haven Mall. 

They also formed a partnership with Long Island Cares and Island Harvest to improve food security for local families through their annual Check Out Hunger scanning and by providing donations three days a week to the food banks through their perishable pick-up program. 

“With Wegmans’ help, we will be better able to support those on Long Island experiencing hunger, including families, children, seniors, veterans, unhoused individuals, and others who need assistance,” said Bob LaBarbara of Long Island Cares.

To date, the store team has donated nearly $30,000 to over two dozen local non-profit organizations and events, including United Way of Long Island, Village of Lake Grove for the Summer and Harvest Festivals, Ronkonkoma Fire Department, Suffolk Community College Foundation, Sachem Teen Center, and United Veterans Beacon House.

“It is such a warm and welcoming community; we are enjoying getting to know the people who live here,” said Cooper. “From volunteering at events to sponsoring them, the team has done a great job building connections in the area, and we are excited to have those connections grow.”

Based in upstate Rochester, the regional supermarket chain operates over 100 locations along the east coast. The family company celebrated its 100th anniversary in 2016. 

After Wednesday’s 9 a.m. opening, the Lake Grove store will be open daily from 6 a.m. to midnight. For more information, call 631-285-1300.

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Chopped Chicken Taco Salad

By Heidi Sutton

As kids and parents return to busy schedules full of sports, homework and weeknight activities after winter break, building a plan for nutritious and easy meals can be challenging. 

Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families. 

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. This recipe require minimal prep and calls for on-hand ingredients that provide nutrients people of all ages need to grow and maintain strong bodies and minds. 

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy on behalf of Milk Means More

Chopped Chicken Taco Salad

YIELD: Makes 4 servings

INGREDIENTS: 

For the Dressing

1 cup yogurt, plain Greek

1/3 cup milk, buttermilk

1 tablespoon fresh squeezed lime juice

3 tablespoons chopped cilantro

2 tablespoons taco seasoning

For the Salad

2 pounds boneless skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons olive oil

1 head leaf lettuce, chopped

1 avocado, chopped into bite-sized pieces

1 cup black beans, drained and rinsed

1 cup corn

1 pint grape or cherry tomatoes, chopped

1 cup cheese, Monterey Jack or Mexican shredded cheese

tortilla strips or crushed tortilla chips, for topping

DIRECTIONS:

To make the dressing: Combine all ingredients in a small bowl and stir until well combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk one teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make the salad: Season the chicken on both sides with the taco seasoning. Heat a large skillet over medium-high heat and add the olive oil. Add chicken to the pan and cook on both sides until the outside is golden brown and the chicken is cooked through. Remove chicken to a cutting board and slice into strips.

To build the salad, heap the chopped lettuce on a large platter. Sprinkle the chicken over top. Add the avocado, beans, corn, tomatoes and shredded cheese. Drizzle the dressing on top and sprinkle on the tortilla strips or crushed tortilla chips right before serving.

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Hoyt Farm's interpretive specialist Sheryl Brook explains the process of maple sugaring to Hauppauge Girl Scouts Troop 428 during a previous year's event. Photo from Town of Smithtown

The annual, educational Maple Sugaring classes are back at Hoyt Farm. The highly anticipated program will run on three Sundays: February 23rd, March 2nd, and March 9th, from 1:30 p.m. to 3 p.m. at Hoyt Farm Nature Preserve, located at 200 New Highway in Commack. Tickets are just $5 per person (cash only), with classes being open to the general public. Due to high demand, it is recommended that guests arrive by 1 p.m. to register.

Hoyt Farm Park Manager Jeff Gumin teaches a group about tree tapping at a previous event.
File photo by Greg Catalano/TBR News Media

“This is one of our Town’s finest and wildly popular educational programs, and it’s an experience every resident should take part in. The techniques used to make maple syrup are a cherished part of our history. Jeff Gumin, Sheryl Brook, and the entire Hoyt Farm team go above and beyond with their demonstration, making it an unforgettable experience that I highly recommend for the entire family,” said Smithtown Town Supervisor Edward R. Wehrheim.

The Maple Sugaring Program covers the history of maple sugaring, from its discovery by Native Americans to modern-day techniques. The program includes a special interactive portion for younger participants to learn about tree anatomy, chlorophyll’s role in sap production, and photosynthesis in maple syrup creation.

A unique feature of Hoyt Farm’s program is that Black Walnut trees are tapped alongside traditional Maple trees. To produce the sweetest sap, temperatures must remain below freezing at night and above 40 degrees during the day, which typically occurs during the late February to early March sugaring season.

Program Highlights:

  • Historical and Educational Demonstration: Learn the full process of making maple syrup and its importance throughout history.
  • Interactive Learning for Kids: Hands-on learning about tree anatomy, sap production, and photosynthesis.
  • Family-Oriented Experience: Open to all age groups and popular amongst school groups, scout troops, families, and nature lovers alike.

The Hoyt Farm Nature Preserve’s maple sugaring program began in the late 1970s as a single class and has since grown into an interactive, family-friendly experience open to the general public.

For questions about this and other programs at Hoyt Farm, call: (631) 543-7804. 

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Cherry Filled Crepes

By Heidi Sutton

What better way to celebrate Presidents’ Day on Feb. 17 than with delicious cherry-inspired recipes in salute of George Washington’s birthday!

Martha Washington’s Cherry Bread and Butter Pudding

Recipe courtesy of Martha Washington

Martha Washington’s Cherry Bread and Butter Pudding

YIELD: Makes 6 servings

INGREDIENTS: 

12 slices white bread (Pepperidge Farm or similar works best)

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Spray an 8 x 8 x 2-in pan with nonstick cooking spray. Cut crusts from 12 slices white bread or leave crusts on, depending on your preference. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven or serve cold.

Cherry Filled Crepes

Recipe courtesy of Milk Means More

Cherry Filled Crepes

YIELD: Makes 8 crepes

INGREDIENTS: 

For the Cherry Sauce:

16-ounce bag frozen unsweetened tart cherries

1/2 cup sugar

3/4 cup water, divided

2 tablespoons cornstarch

For the Crepes:

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 cups milk

4 eggs

3 tablespoons unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

Powdered sugar, for dusting

DIRECTIONS:

To make the cherry sauce, bring the cherries, sugar, and 1/2 cup water to a boil in a medium saucepan over medium heat. Whisk the remaining 1/4 cup of water and cornstarch and a small bowl until smooth and add to the boiling cherries. Return the mixture to a boil, stirring often, and cook until thickened. Remove from the heat and keep warm. 

To make the crepes, add all of the ingredients to a blender and puree until the mixture is smooth. Let the batter rest for 10 minutes at room temperature.

Heat a crepe pan or 12-inch nonstick skillet over medium heat and lightly coat with butter. Using a 1/3 cup measure, add batter to the pan and quickly swirl it around to completely cover the bottom of the pan evenly. Cook until the underside of the crepe is golden brown, about 3 minutes.  Loosen an edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip. Cook another minute more. Slide the crepe out of the pan and repeat with the remaining batter, coating the pan with more butter as needed. 

To serve, lay two crepes open on a plate. Spoon a couple of tablespoons of the cherry sauce into the center of each crepe. Fold over each side to close the crepes. Add a little more cherry sauce to the top, then sprinkle with powdered sugar.

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Pictured from left, board member Richard Hamburger, Executive Director Claudia Fortunato, board member Kevin Coneys, Six Harbors owner Mark Heuwetter, and board members Peter Chase, Robert Hughes, and Toby Kissam. Photo courtesy of Lefferts Tide Mill & Preserve

The Lefferts Tide Mill & Preserve recently received a generous donation of $1,100 from Six Harbors Brewery representing a portion of the sales of the specially brewed Lefferts Tide Mill Lager sale.

The special beer was brewed by Brewery co-owner Mark Heuwetter, and introduced to the public last August at  a fundraising event at the Brewery for the Lefferts Tide Mill & Preserve. The lager was available for sale in the following months with a portion of the sale of each pint or can earmarked for the continued preservation of the mill.

“I like giving back to the history of Huntington because Six Harbors is a result of the research my wife and I did when I was just starting the Brewery,” said Heuwetter. 

“I knew the people of Huntington would be so interested in learning about the 18th century Lefferts Tide Mill that I wanted to make it known that tours of the mill are available through the Huntington Historical Society. The beer was a great way to start the conversation!” said Lefferts Tide Mill & Preserve’s Executive Director Claudia Fortunato.

If you missed a chance to get a taste of the beer, don’t worry — the fundraiser will be held again this year!  The funds raised from the Lefferts Tide Mill Lager will be dedicated to the crucial task of maintaining the mill and ensuring its doors remain open as a museum.

The Lefferts Tide Mill & Preserve is a not-for-profit organization, established in 2013, with a mission to preserve and protect an 18th century tide mill, located in the Village of Lloyd Harbor, that is the best-preserved tidal grist mill in the United States. The mill design is based on U.S. Patent No. 3 for an “automatic mill” signed by President George Washington. The mill pond has flourished into a haven for native and migratory waterfowl, contributing significantly to the region’s biodiversity.

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Arianna Maffei in her lab viewing a slice of brain that shows the mark of the infusion in the gustatory cortex (identified by the red and yellow). This is one of the images which helped the researchers confirm their study data. Photo courtesy of Stony Brook University

Study findings reveal a specific signal in one brain region that may hold the key

Researchers at Stony Brook University used genetic manipulation in a laboratory brain model to demonstrate that neurosteroids, signals involved in mood regulation and stress, can reduce the sensitivity and preference for sweet tastes when elevated within the gustatory cortex – a region in the brain most involved with taste. Their findings are published in Current Biology.

According to senior author Arianna Maffei, PhD, Professor in the Department of Neurobiology and Behavior, studies in humans suggest that the preference for certain foods influences how much we eat and that decreased sensitivity to taste is often associated with overconsumption, which may lead to obesity. Currently there is limited knowledge of how brain activity contributes to the differences in taste preference.

Determining the relationship between brain activity, taste and eating habits is difficult in humans because available technology for measuring changes in brain activity does not have sufficient resolution to identify biological mechanisms. However, scientists can accurately monitor brain activity in lab mice while measuring their taste preferences.

As the biology of taste is very similar in all mammals, this approach can shed light on the human brain and taste.

In their murine model, the research team investigated neural circuits regulating the preference for sweet taste in adult brains. Their work focused on the effect of the neurosteroid allopregnanolone, which is known to be elevated in people affected by obesity.

This neurosteroid modulates brain activity by increasing tonic inhibitory circuits mediated by a specific type of GABA receptor. The team demonstrated that these GABA receptors are present in excitatory and inhibitory neurons in the gustatory cortex.

They infused allopregnanolone locally into the gustatory cortex of the mice to activate neurosteroid-sensitive GABA receptors. This manipulation reduced the model’s sensitivity and preference for sweet taste. Then they used genetic tools to remove neurosteroid sensitive GABA receptors locally, only in the gustatory cortex. This manipulation eliminated the preference for sweet taste over water.

“This reduced sensitivity and preference for sweet taste was even more prominent if the receptors were selectively removed only from inhibitory gustatory cortex neurons. Indeed, in this case mice were practically unable to distinguish sugared water from water,” explains Maffei.

Their approach confirmed that a specific type of GABA receptor is the target of neurosteroid activity and is essential for fine-tuning sensitivity and preference for sweet taste.

Maffei says their findings illustrate the fascinating ways the mammalian brain contributes to the taste experience and reveals a specific signal in a specific brain region that is essential for sensitivity to sweet taste.

Ongoing research with the models is exploring whether neurosteroids only regulate sweet taste sensation or contribute to the perception of other tastes, and/or how changes in taste sensitivity influences eating.

The research was supported by several grants from the National Institute for Deafness and Communication Disorder (NIDCD) branch of the National Institutes of Health (NIH) and was supported by NIH grants R01DC019827, R01DC013770, R01DC015234, F31 DC019518 and UF1NS115779.

The authors are members of Stony Brook University’s College of Arts and Science (Yevoo and Maffei) and of the Renaissance School of Medicine (Fontanini).

 

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