EARLY HOLIDAY TREAT
Ellen Segal of Port Jefferson snapped this photo of a fireworks display by East and West Beach on July 3. The spectacular show was seen for miles along the north shore
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The Suffolk County Volunteer Firefighters Burn Center at Stony Brook University Hospital — the only designated burn care facility in Suffolk County, has 10 safety tips this July 4th.
Many will spend the holiday in their backyards for barbecues, cookouts or build fire pits where there’s a greater risk to sustain a burn injury. To avoid injury, Steven Sandoval, MD, Associate Professor of Surgery and Medical Director of the Suffolk County Volunteer Firefighters Burn Center at Stony Brook University Hospital, says “The best way to do this is to prevent the burn in the first place with safety tips and precautions to eliminate potential dangers.”
“If burned do not go anywhere but a facility that specializes in burn treatment,” says Dr. Sandoval.
As the only designated burn care facility for more than 1.5 million residents of Suffolk County, the Burn Center at Stony Brook University Hospital coordinates burn services throughout the county, and conducts training and research in burn care. The Burn Center also serves as a resource to neighboring community-based hospitals. Patients of all ages – from infants through geriatrics – are treated at the Burn Center.
To reach the Suffolk County Volunteer Firefighters Burn Center at Stony Brook University Hospital, call 631-444-4545.
For immediate help, call the burn unit directly at 631-444-BURN.
Independence Day is upon us.
As we prepare for Fourth of July festivities, it is important that we keep in mind what this day celebrates: The signing of the Declaration of Independence, primarily authored by Thomas Jefferson, whose legacy continually evolves.
Jefferson was born April 13, 1743, in Shadwell in the Colony of Virginia into a privileged family supported by the labor of slaves.
His father was a planter and a surveyor. Jefferson later inherited his father’s land and slaves and began a lifelong project to construct his well-known estate, Monticello. But Jefferson was destined for a higher calling and was thrust into public life, where he would shape the course of American history.
The American revolutionary penman
Jefferson was a tall young man, but also awkward and reserved. He demonstrated, however, an early penchant for writing, a skill that served him well as he climbed the ranks of the Virginia House of Burgesses and later the Continental Congress.
Colonial leaders quickly grasped Jefferson’s compositional brilliance, but also observed he said very little. John Adams, who had worked closely with Jefferson in the Continental Congress, once said, “During the whole time I sat with him in Congress, I never heard him utter three sentences together.” Jefferson was a man of the written — not spoken — word.
While serving in Congress in 1776, Jefferson captured the spirit of his era and produced the Declaration of Independence, a radical pronouncement of America’s uniqueness from the rest of the world, justifying why it was necessary for the 13 American colonies to break off from Great Britain.
Jefferson wrote, “We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.”
Millennia of human conflict and conquest had emphasized man’s separateness in the eyes of his fellow man. America is the only society in history predicated on the notion of human equality, the only place on Earth that had the audacity to proclaim that humans can harmoniously coexist regardless of their religion or race or ethnic background or any other criterion.
While Jefferson presented Americans this challenge, it is worth noting that he did not embody the ideals of the Declaration in his own life. Jefferson was a slaveholder, his place in society secured by the labor of slaves.
As we reflect upon the Declaration, it is questionable whether its author even believed in its principles. Despite the conflict between his head and his heart, Jefferson’s words impact us to this day.
Inspiring generations on Long Island
Jefferson’s patriotic fervor was felt undoubtedly here on Long Island. Most notably, the great Long Island patriot William Floyd had joined the revolutionary cause, becoming the only Suffolk County resident to sign the Declaration of Independence. Floyd served in the Suffolk County Militia and was a representative to the Continental Congress. He risked his life and property to resist British authority.
Setauket native Maj. Benjamin Tallmadge is another local hero of the American Revolution. Tallmadge is best known for his reconnaissance efforts, collecting information from the Setauket Culper Spy Ring.
During a daring raid in 1780, Tallmadge landed near Cedar Beach in Mount Sinai with a contingent of American soldiers. Undetected, they marched to Smith’s Point, attacked, and took this British supply base at Carmans River and the Great South Bay. Under orders from Gen. George Washington, Tallmadge destroyed large quantities of hay that was stored in Coram.
Floyd and Tallmadge are just two of the many local examples of service and sacrifice that occurred on Long Island during the revolutionary period. These figures fought to form a new nation, a nation that was first articulated by Jefferson.
Tour of Long Island
The first administration of the United States was headquartered in New York City, not far from Long Island. For this reason Jefferson, Washington and James Madison all visited the local area, a place that had sacrificed much and contributed greatly to the independence movement.
Jefferson and Madison traveled extensively throughout New York state and New England, eager to meet their new countrymen. Both leaders stayed in Center Moriches, where they met with Floyd near his estate. All his life, Jefferson had an unquenchable thirst for knowledge. Intrigued by the various Native American dialects and cultures, he met with several tribes in eastern Long Island.
Jefferson notably encountered the Unkechaug [Patchogue] Indian Nation. Because most of this tribe spoke English, Jefferson successfully transcribed many parts of their language. His research has helped keep alive cultural studies into one of the two remaining Native American groups here on Long Island today.
From Drowned Meadow to Port Jefferson
Jefferson’s influence can also be felt through the history of Port Jefferson, formerly known as Drowned Meadow. This now-bustling village was first settled in 1682, located within the heart of Suffolk County and the Town of Brookhaven. In 1836, the people of Drowned Meadow renamed their community in Jefferson’s honor.
During his address to Congress in 1806, Jefferson highlighted the importance of connecting the United States through infrastructure programs. He said that “new channels of communication will be opened between the States; the lines of separation will disappear, their interests will be identified, and their union cemented by new and indissoluble ties.”
Port Jefferson has always been known for the industriousness of its people, as a productive and forward-looking community. Look no further than its shipbuilding history or The Bridgeport & Port Jefferson Ferry to see how infrastructure investments from the past keep us connected to this day.
Port Jefferson is one of 30 towns and counties across the United States that have been named in Jefferson’s honor. Jefferson surely appreciated Long Island — its natural beauty, its indigenous cultures and the local patriots who provided necessary intelligence to gain tactical advantages over the British forces.
This Fourth of July, as residents and visitors enjoy fireworks shooting above Port Jefferson Harbor, they should remember their own place in history and the figure in history whose name their community bears today.
Rich Acritelli is a history teacher at Rocky Point High School and adjunct professor at Suffolk County Community College.
The staff at TBR News Media wish you a Happy and Safe Fourth of July Weekend!
Please note: The office will be closed on July 4 and will reopen on July 5 at 10 a.m.
The history of America’s Independence Day:
Few summertime holidays elicit as much excitement as the Fourth of July, also known as Independence Day in the United States. Each year, family, friends and revelers anticipate the arrival of the holiday so they can host barbecues, enjoy the sun, listen to their favorite summertime tunes, and commemorate the freedoms afforded by the monumental events that led to the holiday’s establishment. Independence Day became a federal holiday in 1941, but July 4th has stood as the birth of American independence for much longer.
July 4th marks a pivotal moment in the American Revolution. According to PBS, the colonies were forced to pay taxes to England’s King George III despite having no representation in the British Parliament. “Taxation without representation” became a battle cry and was one of several grievances colonists had with Great Britain.
Conflict between the colonies had been going on for at least a year before the colonies convened a Continental Congress in Philadelphia in June of 1776, says Military.com. On July 2, 1776, the Continental Congress voted in favor of independence from England. Two days later, on July 4, 1776, delegates from the 13 colonies adopted the Declaration of Independence. The Declaration of Independence is an historic document drafted by Thomas Jefferson. Jefferson was considered the strongest and most eloquent writer of the declaration writing committee charged with putting the colonies’ sentiments into words.
Richard Henry Lee of Virginia was one of the first people to present a resolution for American independence, and his commentary was the impetus for the formal Declaration of Independence. A total of 86 changes were made to Jefferson’s original draft until the final version was adopted. The signing of the document helped to solidify independence, and eventually lead to the formation of the United States of America. A total of 56 delegates signed the document. Although John Hancock’s signature is the largest, it did not hold more weight than the other signatures. Rather, rumor has it, Hancock signed it so large so that the “fat, old King could read it without his spectacles.” However, the National Archives says it was also customary that, since Hancock was the president of the Continental Congress, he be the first person to sign the document centered below the text.
The Pennsylvania Evening Post was the first newspaper to print the Declaration of Independence on July 6, 1776. The first public readings of the Declaration were held in Philadelphia’s Independence Square on July 8, 1776.
Creamy coleslaw gets a healthy boost
Coleslaw is a staple of backyard cookouts and picnics. Coleslaw is considered a Dutch food, though there are mentions of a similar cabbage dish served in Ancient Rome. The word coleslaw is derived from the Dutch term “koolsla,” meaning “cabbage salad.” That’s not surprising, as the slaw is made primarily of shredded cabbage with a salad dressing or other condiment, usually vinaigrette or mayonnaise.
Today coleslaw can be found prepackaged at supermarkets, sold by the pound behind the deli counter, or it can be made at home with a few simple ingredients. It’s so versatile that it pairs well with anything from country cooking to ethnic delicacies. Those looking to lighten up coleslaw so it’s a little more nutritious can enjoy “Sweet Country Coleslaw,” courtesy of “Favorite Family Recipes: 43 Dishes for a Healthy Soul” (Publications International, Ltd.) by the American Heart Association.
YIELD: Serves 4
INGREDIENTS:
2 tablespoons fat-free sour cream
1 tablespoon sugar
1 teaspoon sugar
1 tablespoon light mayonnaise
1 teaspoon cider vinegar
1⁄4 teaspoon celery seeds (optional)
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
4 cups packaged, shredded cabbage and carrot mix
DIRECTIONS:
1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot. 2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.
Prep time: 45 minutes
Cook time: 15 minutes
Servings: 4
Ingredients:
1 can (6 ounces) pineapple juice
2 tablespoons vegetable oil
1 lime, zest and juice only
1 tablespoon sugar
1 piece (1 inch) fresh ginger, grated
1/2 teaspoon red pepper flakes
1 package Perdue Fresh Cuts Diced Chicken Breast
1/2 fresh pineapple, cut into 16 chunks
1 large red bell pepper, seeded and cut into 16 (1-inch) chunks
4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes
Directions:
In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.
Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.
Remove kebabs from grill, rest 2-3 minutes and serve.
Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.
Healthier salad makes barbecues better
Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.
Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits.
Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.
YIELD: Serves 6
INGREDIENTS:
2 pounds potatoes (Yukon Gold or red potatoes)
1⁄2 onion
6 eggs
1 cup plain Greek yogurt
4 tablespoons sour cream
1 tablespoon vinegar
2 tablespoons yellow mustard
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon celery seed
1⁄2 teaspoon dried dill weed or 1 teaspoon fresh
1⁄2 cup dill pickles, chopped
Paprika, for garnish (optional)
Parsley, for garnish (optional)
DIRECTIONS:
1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)
2. Set eggs on a rack in the pressure cooker. Add 1⁄2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)
3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.
4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.
Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.
Suffolk County Community College honors student Noah Fields, 19 of Holtsville has been awarded a $10,000 scholarship by the Episcopal Diocese of Long Island. Fields was awarded the academic scholarship by the Diocese as part of an inaugural eight-member class of students who are descendants of African slaves as part of the celebration of Juneteenth.
“Suffolk has far exceeded my expectations,” Fields, who is entering his second year at Suffolk this fall, said. Fields said he plans on attending Stony Brook University when he graduates, but also has dreams of studying at New York University where he’d like to major in business.
“The professors and staff at Suffolk were the ones that pushed me to apply for this scholarship and supported me the entire way through,” Fields said. “The network of amazing individuals at Suffolk always try to guide students to their fullest potential and I cannot thank them enough. I am proud to call Suffolk County Community College my school.”
“Noah is an outstanding student and a class leader. He consistently demands the best of himself, and, in his commitment to his education, he inspires those around him as well. The Diocese could not have made a better choice for this award,” said Academic Chair and English Professor Douglas Howard, Ph.D.
Honors Program Counselor and Associate Professor Matthew J. Zisel, Ph.D. wrote in his scholarship reference letter: “Noah was elected as our Honors Club vice-president and was instrumental in building a community of students who worked together on charity, volunteer, and fundraising events. As fate would have it, Noah came along when our program most needed a leader; without him, I am not sure that we would have built the community of students we did coming off the virtual year.”
The Barbara C. Harris Scholars Program’s goal is to promote equity in education by providing financial assistance to Blacks, African Americans and Caribbean-Americans, who are African Descendants of Slavery in the United States. At the 155th Convention of the Diocese of Long Island, the Reparations Committee announced that the Episcopal Diocese of Long Island will officially celebrate Juneteenth at the Cathedral of the Incarnation on June 19, 2022.
This scholarship program is named in honor of the life, legacy, and ordained ministry of the Right Reverend Barbara C. Harris, the first woman of African-American descent to be consecrated as a bishop in the Anglican Communion.
By Barbara Beltrami
While the grill and all things barbecued are Dad’s inviolable territory, on Father’s Day it’s necessary to get him to relinquish his squatter’s rights so that we can regale him with something special. I think if we can bribe him with a nice cold beer or maybe a margarita or two, perhaps he can be persuaded to just lounge by the pool or in the back yard, while we (under adult supervision if we are kids) baste and sear our tokens of appreciation for all he is and does, and I don’t mean just on the grill.
It’s got to be something he doesn’t normally cook himself, something yummily unusual. Some great sides like oven fries, grilled corn on the cob, a nice green salad or garlic bread make easy accompaniments to any of the following recipes and there are also specific suggestions with each recipe.
Grilled Teriyaki Chicken
YIELD: Makes 3 servings
INGREDIENTS:
1/2 cup soy sauce
1/2 cup dry sherry
1/3 cup vegetable oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
One 3 1/2 – 4 pound frying chicken, cut into 8 pieces
DIRECTIONS:
In a small bowl combine the soy sauce, sherry, oil, sugar, garlic and ginger. Place chicken pieces in a gallon-size resealable plastic bag and pour in liquid; seal, then tilt and massage chicken to evenly distribute marinade. Turning bag occasionally, refrigerate for at least two hours or up to 12 hours.
Prepare grill: Oil rack and start fire. Remove chicken from bag and pat dry with paper towels, but reserve liquid for basting. Arrange chicken on rack skin side down and grill, about 30 minutes. During last 10 minutes or so of cooking, brush the chicken with the reserved marinade (if chicken starts to get too dark, turn it so skin side is up.) Serve hot or at room temperature with rice pilaf.
Sicilian Grilled Swordfish with Tomatoes and Olives
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 medium tomatoes, seeded and chopped
1 small onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons chopped pitted green olives
1/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper to taste
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh oregano
2 pounds swordfish steaks, cut 1/2” thick
2 teaspoons coarse sea salt
DIRECTIONS:
In a small bowl combine the tomatoes, onion, celery, olives, parsley and pepper. Cover and refrigerate if not serving immediately in which case let sit at room temperature 30 minutes before serving. Prepare grill, oil racks, and set grill to medium high heat. In a small bowl combine oil, lemon juice and oregano. Brush fish on both sides with mixture, then sprinkle with salt and more pepper. Grill over hottest part of grill, turning once, about 4 to 5 minutes per side (it should flake easily when poked with a fork.) Stir tomato and olive mixture, then spoon it over the fish steaks and serve immediately with couscous.
Grilled Espresso-Marinated Flank Steak
YIELD: Makes 4 servings
INGREDIENTS:
1 tablespoon finely ground espresso
1 tablespoon lightly packed brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper to taste
3 tablespoons canola or vegetable oil
1 1/2 pounds flank steak, trimmed of excess fat, at room temperature
DIRECTIONS:
In a small bowl, combine the espresso, brown sugar, chili powder, paprika, thyme, salt and pepper; slowly whisk in the oil. With a spatula or wooden spoon, smear the coffee mixture all over the steak on both sides. Rub grill rack with oil, then preheat to medium-high. Grill steak, turning a couple of times until it is lightly charred and a meat thermometer reads 125 F, about 11 minutes. Remove to cutting board, tent with aluminum foil and let sit about 10 minutes. Slice steak across the grain and serve hot or at room temperature. Serve with a tomato and avocado salad.
On June 14, National Flag Day honors Old Glory and commemorates the adoption of the United States flag on June 14, 1777.
The American flag is a symbol of the country’s history, pride and success in overcoming political oppression. Through its many incarnations and variations, the Stars and Stripes has waved over government buildings, schools and private residences.
According to History.com, in 1775, the Second Continental Army led to the creation of the first “American” flag. However, that flag was too similar to the British Union Jack flag, George Washington requested a revision. In 1777, the Second Continental Congress passed a resolution stating that the “flag of the United States be 13 stripes, alternate red and white.” Furthermore, the “union” was represented by 13 stars of white in a blue field, “representing a new constellation.”
More than a century later, a small-town Wisconsin teacher named Bernard Cigrand came up with the idea for an annual flag day in 1885. Even though the Fourth of July, a holiday in which the flag is prominently and proudly displayed, had long been celebrated as the birthday of the United States, Cigrand wanted a holiday that would focus specifically on the flag in all its glory. June 14 was selected because it marked the anniversary of the official adoption of the first flag. Cigrand led his school in the first formal observance of the holiday, and throughout his life continued to advocate for respect of the flag.
Various other organizations liked the idea of a day to honor the flag, including the State Board of Education of New York, the Betsy Ross House and the New York Society of the Sons of the Revolution. Yet, it wasn’t until May 30, 1916, that Flag Day was officially established by presidential proclamation by President Woodrow Wilson. Still, it would take another 33 years for President Truman to sign an Act of Congress designating June 14 as the official National Flag Day, which he did on August 3, 1949.
Americans can honor the flag by displaying it on Flag Day. Here’s how to display the flag properly, courtesy of Military.com:
• The flag should be free of any obstructions, such as power lines or tree limbs.
• Flags should only be displayed in public from sunrise to sunset, unless the flag can be properly illuminated during darkness. In this instance, it may be displayed at all times.
• When displayed with other flags, such as on a single staff or lanyard, the U.S. flag should be above all other flags. If flags are displayed in a row, the U.S. flag goes to the observer’s left.
• State and local flags are traditionally flown lower than the American flag.
• During marching ceremonies or parades with other flags, the U.S. flag should be to the observer’s left.
• The flag should be displayed at every public institution and at schools during school days.
• The flag should be hoisted briskly and lowered ceremoniously.
• The flag is often displayed at half-staff on days of mourning, including Memorial Day. The flag should first be hoisted to the peak for an instant, then lowered to half-staff position, which is half the distance between the top and bottom of the staff.
• On a vehicle, the U.S. flag should be displayed from a staff firmly fixed to the chassis. It should not be draped over the hood, top, sides, or back of a vehicle.
• The flag should never touch anything beneath it.
• When displayed vertically and not on a staff, the union should be on the left when observed. It should be suspended so its folds fall freely as though the flag were staffed.
• Flags can be repaired. However, a flag in poor condition should be destroyed with dignity, preferably by burning. Most American Legion posts and local Boy Scouts troops will have the resources to retire flags accordingly. Many will host annual flag retirement ceremonies on Flag Day.
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