Hanukkah candles need to burn for at least thirty minutes. The Jewish holiday, Hanukkah, the Festival of Lights, involves lighting a candle for each of the holidays eight nights.
Rabbi Aaron Benson
Of course the candles can burn longer than that, but the ancient sages determined such a length of time would be enough to make the lighting significant and yet not overly costly at a time when candles would have been more expensive and essential than today.
The lights remind us of a miracle performed for the ancient Jews. Having thrown off the yoke of foreign rule, they came to rededicate the despoiled Temple in Jerusalem. There they found only enough oil to light the Temple menorah for a day, but the oil miraculously last eight days. During that time the Jews were able to prepare more oil.
Yet we light for only thirty minutes. We illuminate the long winter night for the briefest of intervals. It seems inadequate but we not only do it once, but over and over for more than a week. And this is enough to celebrate a holiday about miracles.
Sometimes in life we may only be able to “light up the dark” temporarily to help that friend or family member or ourselves just a little. Should we refrain from doing so just because we can’t fix it all? Certainly not! Over and over we must keep doing what we can, even if it might be just a little, to bring some good, to cause a miracle to take place.
During the thirty minutes the Hanukkah candles burn each night, and during all this winter season, let us do our part, whether large or small, to aid those lost in the night and light the way for them.
The author is the rabbi of North Shore Jewish Center in Port Jefferson Station.
The Robert E. Reid, Sr. Recreation Center, Defense Hill Road & Route 25A, Shoreham will host a DIY Paint Party on Thursday, Dec. 9 from 6:30 to 8:30 p.m. Join them for a fun evening out with The Crafty Bean Boutique and make q beautiful mini Christmas tree sign set. All supplies needed are included to make this unique sign and can be painted in 25 different color options.
Measurements Include: Larger Tree – 10″ tall Small Trees 9.5” tall Merry Christmas banner 13” wide
$40.00 per participant
*Call 631-744-2601 to register by Monday, Nov. 29.
Is it really about the turkey? I don’t think so. Personally, I think the turkey is just an excuse for the myriad side dishes that crowd the Thanksgiving plate. And whatever they are, it’s not Thanksgiving without them. Each cook prepares his or her specialty, and each guest arrives, stepping gingerly up the walk and carrying a foil-covered dish. Aunt Somebody always does the Brussels sprouts, Cousin Somebody has to bring the cranberry sauce, Uncle Somebody has whipped up his irresistible mashed potatoes and Somebody’s mother-in-law always presents her “famous” sweet potato creation with the usual flourish, fanfare and self-congratulatory prelude. They all think their recipes are classified information and inimitable, but I’ve pretty much figured them out so here they are.
Roasted Brussels Sprouts
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 pint Brussels sprouts, trimmed and sliced in half, top to bottom
1/4 cup olive oil
6 peeled garlic cloves
Coarse salt and freshly ground pepper to taste
1 tablespoon balsamic vinegar
DIRECTIONS:
Preheat oven to 400 F. In a large cast iron skillet, heat oil over medium-high heat, then place sprouts cut side down in oil; add garlic and salt and pepper. Cook until sprouts start to brown on bottom; transfer them in the pan to oven; roast until they are evenly brown, about 15 to 20 minutes; toss with balsamic vinegar and serve hot or warm with turkey and all the trimmings.
Drunken Cranberry Sauce
YIELD: Makes 6 to 8 servings
INGREDIENTS:
One 12-ounce bag fresh cranberries
1 large tart apple, peeled and diced
1 cup sugar
1/2 cup orange liqueur
1/2 cup water
1/4 teaspoon cinnamon
1/4 cup bourbon
Grated zest of one orange
Grated zest of one lemon
DIRECTIONS:
In a large saucepan combine the cranberries, apple, sugar, orange liqueur, water and cinnamon; bring to a boil over medium heat, then simmer until the berries start to pop.Remove from heat, stir in bourbon and zests; cover and refrigerate. Serve with turkey and all the trimmings.
Golden Mashed Potatoes
YIELD: Makes 4 to 6 servings
INGREDIENTS:
Salt
3 pounds Yukon Gold potatoes, peeled and cut into quarters
1 whole onion, peeled
1 stick unsalted butter
1/3 cup whole milk
Pinch of freshly ground white pepper
DIRECTIONS:
Bring a large pot of salted water to a boil; add potatoes and onion and cook over medium-high heat until very tender, about 15 to 20 minutes. Drain, then return potatoes to pot without any of the water; discard onion or refrigerate and save for another use. Meanwhile in a small saucepan heat 6 tablespoons butter and milk together until butter melts and milk is hot but not boiling. Go back to potatoes and toss them around in pot over low heat for a minute or so; transfer them to mixer bowl and mash them on low speed; add the hot milk and butter gradually, then the white pepper, and increase mixer speed to medium. When fully combined and creamy, transfer to warmed serving bowl, top with dots of remaining butter and, as soon as it’s melted from the heat of the potatoes, serve with turkey and trimmings.
‘Famous’ Sweet Potatoes
YIELD: Makes 4 servings
INGREDIENTS:
4 medium sweet potatoes, peeled
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons orange juice
2 tablespoons grated orange zest
Salt and freshly ground pepper to taste
2 tablespoons finely chopped walnuts
DIRECTIONS:
Preheat oven to 425 F. Line a shallow baking pan or cookie sheet with aluminum foil. Make a series of 1/8” slices cross-wise, slicing only 2/3 of the way down on the potatoes, so the bottoms of the slices are still attached. Place potatoes, evenly spaced, on foil-lined pan. In a small bowl combine the butter, brown sugar, orange juice, orange zest, salt and pepper. With a pastry brush, coat tops of potatoes and let mixture dribble down in between slices. Bake until insides are tender and outsides are crispy, about 45 to 50 minutes. Midway through cooking time, run a fork gently along tops to fan out slices; when potatoes are almost done,sprinkle nuts over tops and in between slices. Serve hot with turkey and trimmings.
Elevate your holiday meal by integrating healthy options
Dr. David Dunaief
This year, many of us are considering revising our Thanksgiving meal choices for the first time in generations. These past two years have provided a critical reminder of the importance of managing or reversing chronic diseases. This, coupled with a growing interest in plant-based eating, has prompted many to consider ways to reset the table, so to speak.
What can we do to turn Thanksgiving into a bonanza of good health? Phytochemicals (plant nutrients) called carotenoids have antioxidant and anti-inflammatory activity and are found mostly in fruits and vegetables.
Carotenoids make up a family of more than 600 different substances, such as beta-carotene, alpha-carotene, lutein, zeaxanthin, lycopene and beta-cryptoxanthin (1).
Carotenoids help to prevent and potentially reverse diseases, such as breast cancer, amyotrophic lateral sclerosis (Lou Gehrig’s disease), age-related macular degeneration, and cardiovascular disease — heart disease and stroke. Foods that contain these substances are dark green leafy vegetables, as well as orange, yellow and red vegetables and fruits.
A simple breast cancer study demonstrates their effects. We know that breast cancer risk is high among U.S.-born women, where the average lifetime risk of getting breast cancer is 12.8 percent (2).
In a meta-analysis of eighteen prospective studies, results show that women who consumed higher levels of carotenoids, such as alpha-carotene, beta-carotene, and lutein and zeaxanthin, had significantly reduced risk of developing estrogen-negative breast cancer (3).
Strategies for healthy holiday eating
Despite the knowledge that healthy eating has long-term positive effects, there are obstacles to healthy eating. Two critical factors are presentation and perception.
Vegetables are often prepared in either an unappetizing way — steamed to the point of no return — or smothered in cheese, negating their benefits, but clearing our consciences.
Many consider Thanksgiving a time to indulge and not think about the repercussions. Plant-based foods like whole grains, leafy greens and fruits are relegated to side dishes or afterthoughts. Why is it so important to change our mindsets? There are significant short-term consequences of gorging ourselves.
Not surprisingly, people tend to gain weight from Thanksgiving to New Year. This is when many gain the predominant amount of weight for the entire year. However, most do not lose the weight they gain during this time (4). If you can fend off weight gain during the holidays, think of the possibilities for the rest of the year.
Also, if you are obese and sedentary, you may already have heart disease. Overeating at a single meal increases your risk of heart attack over the near term, according to the American Heart Association (5). However, with a little Thanksgiving planning, you can reap significant benefits.
Here are some suggestions to get you thinking about ways to shift the heavy holiday meal paradigm:
Make healthy, plant-based dishes part of the main course. You don’t have to forgo signature dishes, but supplement tradition by adding mouthwatering vegetable-based dishes. One of my favorites is steamed “sweet” vegetables – cauliflower, broccoli, snap peas, onions and garlic. To make it sweet, I steam it in a splash of citrus-infused balsamic vinegar and add sliced apples before steaming. If you want to make this a primary dish, add diced tofu and/or garbanzo beans to make it more filling without overwhelming its delicate sweetness.
Improve vegetable options. Why would you serve vegetables without any seasoning? In my family, we season vegetables and make sauces to drizzle over them.
My 16-year-old nephew, who has never liked cooked vegetables, fell in love with my wife’s roasted Brussels sprouts and broccoli while on vacation this summer. He actually texted her a week later to ask for the recipes. Now, he makes them for himself. Good resources for appealing dishes can be found at PCRM.org, mouthwateringvegan.com, and many other resources.
Replace refined grains. A study in the American Journal of Clinical Nutrition, showed that replacing wheat or refined grains with whole wheat and whole grains significantly reduced central fat, or fat around the belly (6). Not only did participants lose subcutaneous fat found just below the skin, but also visceral adipose tissue, the fat that lines organs and causes chronic diseases such as cancer.
For even better results, consider substituting riced cauliflower or mashed cauliflower for rice or potatoes. You can purchase frozen riced cauliflower in many grocery stores now. Just be sure to get one that’s unsalted. If you prefer mashed, I have a simple recipe for mashed cauliflower here: www.medicalcompassmd.com/2021/01/09/mashed-cauliflower-recipe-vegan/
Create a healthy environment. Instead of putting out creamy dips, cheese platters and candies as snacks, choose whole grain brown rice crackers, baby carrots, cherry tomatoes and healthy dips like hummus and salsa. Help people choose wisely.
Offer healthy dessert options. Options might include dairy-free pumpkin pudding and fruit salad.
The goal should be to increase your nutrient-dense choices and decrease your empty-calorie foods. Instead of making Thanksgiving a holiday of regret, eating foods that cause weight gain, fatigue and that increase your risk for chronic diseases, promote everyone’s health, while maintaining the theme of a traditional festive meal.
References:
(1) Crit Rev Food Sci Nutr 2010;50(8):728–760. (2) SEER Cancer Statistics Review, 1975–2016, National Cancer Institute. (3) Am J Clin Nutr. 2012 Mar; 95(3): 713–725. (4) N Engl J Med 2000; 342:861-867. (5) www.heart.org. (6) Am J Clin Nutr 2010 Nov;92(5):1165-71.
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.
Ensemble of Elf The Musical. Photo by Russ Rowland
Timothy Fraser as Buddy the Elf and Robert Anthony Jones as Santa. Photo by Russ Rowland
Timothy Fraser as Buddy the Elf and Robert Anthony Jones as Santa. Photo by Russ Rowland (2)
Timothy Fraser as Buddy the Elf . Photo by Russ Rowland
Timothy Fraser as Buddy the Elf with ensemble. Photo by Russ Rowland
Long Island’s largest year-round, professional theatrical venue, The Argyle Theatre (Mark and Dylan Perlman, Managing Partners; Evan Pappas, Artistic Director), presents the iconic holiday favorite ELF The Musical with book by Thomas Meehan & Bob Martin, music by Matthew Sklar, lyrics by Chad Beguelin and based on the New Line Cinema Film written by David Berenbaum. Performances begin Thursday, November 11th for a limited engagement through Sunday afternoon, January 2nd at The Argyle Theatre (34 West Main Street, Babylon). ELF The Musical is presented through special arrangement with Music Theatre International.
Directed by Evan Pappas, with choreography by Valerie Wright and music direction by Emma Weiss,the cast will feature Timothy Fraser as Buddy, Carolina Miranda as Jovia, Mark Epperson as Walter, Michelle Mallardi as Emily, Tamara Daly as Deb, Robert Anthony Jones as Santa/Mr. Greenway, Korie Lee Blossey as Store Manager, Kieran Brown and Landon Forlenza as Michael, as well as Kaitie Buckert, Melissa Goldberg, Garrison Hunt, Tre Kanaley, Molly Model, Drew Reese, Lucas Ryan, Mikaela Rada, Garret Shin, and Melissa Strain.
Mark and Dylan Perlman, Argyle Managing Partners, shared “We are thrilled to ring in the season with the holiday show of our generation: ELF The Musical.” They went on to say, “Experience this heartwarming, holiday theatre magic that is sure to be a blast for the whole family! With our Artistic Director Evan Pappas at the helm and an absolute all-star team behind this production it is sure to be a holiday spectacular you don’t want to miss!”
Buddy, a young orphan, mistakenly crawls into Santa’s bag of gifts and is transported to the North Pole. The would-be elf is raised, unaware that he is actually a human until his enormous size and poor toy-making abilities cause him to face the truth. With Santa’s permission, Buddy embarks on a journey to New York City to find his birth father and discover his true identity. Faced with the harsh realities that his father is on the naughty list and his half-brother doesn’t even believe in Santa, Buddy is determined to win over his new family and help New York remember the true meaning of Christmas.
This modern-day holiday classic is sure to make everyone embrace their inner Elf. After all, the best way to spread Christmas Cheer is singing loud for all to hear!
The creative team includes Set Design by Tim Golebiewski, Costume by Jolene Richardson, Lighting Design by John Salutz, and Sound Design by Brianne Boyd. The Technical Director is Michael Kauffman and Production Coordinator is Alison Savino. The Production Stage Manager is Craig Matthew with Assistant Stage Managers Emily Todt and Shannon Stewart. The Casting Director is Michael Cassara, CSA.
ELF The Musical is sponsored by Forerunner Technologies, Inc.
For performance schedule and tickets visit www.argyletheatre.com or call (631)230-3500. Tickets are priced from $40 – $79 Use Code: TIMES for $10 OFF*
*Discount valid off individual, premium mainstage tickets only. Not to be combined.
The Smithtown Historical Society (SHS) will host a Community Wreath Contest with a deadline of Dec. 1 at the Roseneath Cottage, 239 E. Main St., Smithtown. Open to all, the wreath must be a minimum of 12″ to a maximum of 24″ in diameter. Any materials may be used. Wreaths will be displayed at the historical society’s Heritage Country Christmas Fair on Dec. 4 (rain date Dec. 5) and the public will select the winners. Entry fee is the donation of your wreath entry to the SHS to use as it sees fit. For more information, call 631-265-6768.
Here is a picture of a lopped tree cultivated in Middle Island standing in 1940, as photographed by Albert Bayles on June 29 of that year. Courtesy, Donald M. Bayles, Albert E. Bayles 1897-1963, A Lifetime in Middle Island, 2008.
Amongst the Middle Country Public Library’s many historical documents and artifacts are a few that explain just how far the area has come from its pastoral roots. The picture and story below come courtesy of a collaborative effort among the library staff.
To grow a fence — If this seems like an impossible idea, think again.
If you lived on Long Island during the late 18th century and you needed an enclosure for your livestock or wanted to create a boundary line, you’d most likely grow a fence instead of purchasing one.
Today we’d take a drive over to the local home improvement store to buy the posts and other supplies to erect a fence, or perhaps we would hire a contractor to take care of the project.
Whichever way we choose to install a fence nowadays, we have goods and services at our disposal to get the job done.
Take a look at these photos and read on to learn how our ancestors went about the same task, using materials at hand — trees or young saplings already growing in the proper locations.
As local historian Thomas Bayles wrote in his 1965 booklet, “Old Lopped Tree Fences,” live trees were partially cut with their tops bent over mounds of previously piled soil, in a technique known as “lopping.”
The bent section of the tree would begin to sprout roots and continue to grow. After several years the larger upright branches would become new trees and the “lopping” process would be repeated again. According to Thomas Bayles, these living fences could be maintained for a century or more, with the original offshoots developing into large trees, still attached to the original trunk.
One of the most fascinating facts about the lopped tree fences is that George Washington took note of them on his 1790 visit to Long Island, even writing several entries about them in his diary.
Lopped fences were very popular in our area at the time, and President Washington was quite intrigued by them.
However, he did note that they were not “hog tight,” meaning that the homesteaders’ pigs could get around or under the fences. Nonetheless, the settlers of the time favored these fences because their horses and cattle were safely contained within their borders.
Landowners learned that the fences could be reinforced by weaving in vines or adding other plants like saplings and woody shrubs along existing lopped tree fences to fill in gaps and provide a more secure barrier.
Over time, most of these trees have been removed, but some have been reported to be standing on Long Island as late as 1965.
A few may be standing yet. Next time you are driving or cycling down an old country lane or exploring a wooded area, see if you can spy a tree which looks as if it may have been coaxed into growing in this special way, and you’ll see a piece of our living local history.
If you locate a lopped tree and would like to let us know, please e-mail Middle Country Public Library’s Local History Team at [email protected].
Scott Hofer and Jeffrey Sanzel in a scene from 'A Christmas Carol'
Stephen Wangner and Jeffrey Sanzel in a scene from 'A Christmas Story'
Steven Uihlein and Jeffrey Sanzel in a scene from 'A Christmas Carol'
A scene from 'A Christmas Carol' at Theatre Three
Noelle McLeer and Jeffrey Sanzel in a scene from 'A Christmas Carol' at Theatre Three
A scene from 'A Christmas Carol' at Theatre Three
A scene from 'A Christmas Carol' at Theatre Three
A scene from 'A Christmas Carol' at Theatre Three
A scene from 'A Christmas Carol' at Theatre Three
A scene from 'A Christmas Carol' at Theatre Three
Julie Friedman and Jeffrey Sanzel in a scene from 'A Christmas Carol'
Streven Uihlein and Jeffrey Sanzel in a scene from 'A Christmas Carol'
Douglas Quattrock and Jeffrey Sanzel in a scene from 'A Christmas Carol'
By Heidi Sutton
The holidays have arrived at Theatre Three in Port Jefferson with the 37th annual production of A Christmas Carol. In the lobby the garland is hung and the tree is trimmed and in the Mainstage theater the Victorian London set awaits the wonderful imagination of Charles Dickens and the beloved retelling of a classic tale of redemption.
Based on Dickens’ 1843 novella of the same name, A Christmas Carol introduces the audience to Ebenezer Scrooge, a bitter and miserly man who has chosen “the world of business” over love, friendships and community. We first meet Scrooge “of all the good days of the year” on Christmas Eve, exactly 7 years since his business partner Jacob Marley died, as he snaps at his clerk Bob Cratchit, dismisses his nephew Fred Halliwell and chases carolers away. We see Want in the corner, a specter who will haunt Scrooge the entire show.
Later that evening Scrooge is visited by Marley’s ghost who offers him a precious gift — one last chance at redemption. Draped in the heavy chains he has forged in life, Marley warns Scrooge he will be visited by three spirits — the ghosts of Christmas past, present and future – in an attempt to save his immortal soul.
In one of the most important parts of the show, the Ghost of Christmas Past shows Scrooge “the shadows of things that have been” — a series of events that led him to become the man he is today — from his mother dying at childbirth; his time at Wellington House, the boarding school where he spent many Christmases alone as a boy; his loving relationship with his sister Fan and his apprenticeship with the kind-hearted Fezziwig where he proposes to his first and only love, Belle.
The shadows also reveal the exact moment when he chooses to go into a business partnership with Marley (“and so it began”) and is overtaken by greed; when Belle walks out of his life; how he turns on Fezziwig; and the death of Fan.
The cheeky Ghost of Christmas Present arrives to teach Scrooge the joys of mankind. The first stop is Bob Cratchit’s home where he finds out about Tiny Tim’s failing health and that Cratchit’s oldest daughter works long hours in the workhouses to help the family pay their bills. Scrooge’s concern is evident. The mood lightens at a dinner party hosted by his nephew where the guests mock him in spirit during a game and compare him to a bear.
A daunting 14-foot Ghost of Christmas Yet to Come shows Scrooge the shadows of what is yet to come, including his own death and how it affects those he has wronged. The frightening notion is exactly what the miser needs to turn his life around. His transformation on Christmas Day, especially in his interaction with Want, is a joy to watch. In the end, Scrooge discovers that old Fezziwig was right all along and that love is the only thing in life worth having.
Adapted for the stage by Theatre Three’s Executive Artistic Director Jeffrey Sanzel, the show evolves and changes every year, keeping it fresh and exciting. This year the show features a revised underscoring created by musical director Brad Frey, slight changes to the opening and closing, a shivaree, and due to COVID regulations, Tiny Tim is a puppet, designed by gifted puppet designer Austin Michael Costello.
The entire cast is excellent, with many playing multiple roles. Sanzel, who has played the role of Scrooge in over 1400 performances, is fascinating to watch. Slightly hunched over, his character walks slowly with a cane and eases into a chair with a groan. But when the Ghost of Christmas Past brings him to Fezziwig’s Christmas Party, he jumps out of the shadows with a straight back and becomes a young man again dancing the night away with Belle.
Special mention must also be made of Douglas J. Quattrock in the role of Scrooge’s loyal clerk Bob Cratchitt (a role he has played over 750 times) whose love for his family and the holidays is unconditional. His character’s attempt to be strong for his family while his child is very sick tugs at the heartstrings.
The Victorian set, designed by Randall Parsons, is most impressive with fireplaces that glow, a four-poster bed that tucks away neatly into the wall when the set transforms to the London streets, a church with stained glass windows, and a living home decked out for the holidays. The period costumes, also designed by Parsons, are perfectly on point and the lighting and sound design by Robert W. Henderson Jr. is truly magical, a word that also best describes the entire production.
Sanzel says it best in his director’s notes.“A Christmas Carol is a beautiful reminder that we are members of a community and that our responsibilities go beyond ourselves. Scrooge’s pledge to Tiny Tim’s future shows his ability to help those in his life; his embrace of the specter of Want shows his commitment to the world entire. Dickens’ message is one not just for Christmas but for always.”
Don’t miss this beautiful show.
Arrive early and be treated to a selection of Christmas carols by the actors on the Second Stage on the lower level and stay after for a Polaroid photo with Scrooge for $5 to support the theater’s scholarship fund or take one with your cellphone at no charge.
Theatre Three, 412 Main St., Port Jefferson presents A Christmas Carol through Dec. 26. A special abridged sensory-sensitive performance will be held on Nov. 28 at 11 a.m. Running time is 2 hours with one intermission. Tickets are $20 each in November; $35 adults, $28 seniors and students, $20 children ages 5 to 12 in December. For more information or to order tickets, call 631-928-9100 or visit www.theatrethree.com.
From left, Leg. Kara Hahn, Assemblyman Steve Englebright and Councilmember Jonathan Kornreich with a Veteran.
Cub Scouts Pack 333 Den Leader Eliel Pimentel gives the scouts a tour of the war memorials at Setauket Veterans Park on Nov. 11.
Councilmember Jonathan Korneich speaks with a Veteran during the Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
Veteran's Day Observance at Setauket Veterans Memorial Park 2021
By Heidi Sutton
On Nov. 11, VFW Post 3054 hosted its annual Veterans Day ceremony at Setauket Veterans Memorial Park on Route 25A. The well-attended event paid tribute to the men and women who have served and are currently serving our country.
“Today we celebrate the millions of veterans who have ensured our freedom since America’s humble beginnings. That freedom is here because of the selfless that have continued to stand up, raise their right hand to take an oath and commit to ensuring liberty for all. Throughout our history, our veterans have answered the call to service and we all reap the many benefits of their selflessness. We celebrate their determination, dedication and unwavering patriotism,” said VFW Post 3054 Commander Reanna Fulton during the poignant ceremony.
Fulton’s son, Blake, a 5th-grader at Minnesauke Elementary School, read a speech he had prepared to thank all veterans. “Today is a day to celebrate all the veterans who served … Recent studies say that gratitude leads to happier, healthier and long-lasting life. Be grateful for our veterans and say thank you to them for their sacrifices.”
VFW Post 3054 Chaplain Mike Russell read the opening prayer and as in years past there was the traditional rifle salute and the playing of taps by Richard Wiederman followed by a wreath-laying ceremony.
Bobby White from the American Legion Irving Hart Post 1766; Commander Earl Willoughby of the American Legion Harbor Post 417; Larry Coll of VFW Post 3054; Cub Scouts Pack 333 and Pack 18; and Suffolk County Legislator Kara Hahn (D-Setauket), Brookhaven Town Councilmember Jonathan Kornreich (D-Stony Brook) and state Assemblyman Steve Englebright (D-Setauket) took turns laying a wreath at the park’s monument which honors members of the community who perished in World War I, World War II, the Korean War and the Vietnam War.
“For those of us who are here today, we know the importance of honoring the sacrifices of veterans and their families. … I hope today serves to motivate us all with a renewed sense of patriotism, purpose and pride,” added Fulton.
On Veterans Day last week, the American Legion Wilson Ritch Post 432 of Port Jefferson Station honored those who served.
During a ceremony on Nov. 11, veterans young and old gathered in the Town of Brookhaven parking lot across from Port Jefferson Village Hall.
With an opening prayer, members of the legion held a moment of silence for the lives lost serving our country.
Linda Metcalf, president of the ladies auxiliary, said that on Veterans Day remembering those who served has a larger purpose.
“We have moved forward a unity of purpose which made us stronger — forget pettiness, egotism and pride,” she said during the event.
The group was joined by elected officials from town and state governments, including Councilmember Jonathan Kornreich (D-Stony Brook) and state Assemblyman Steve Englebright (D-Setauket).
“This is the day of thanksgiving to the men and women who put their lives on hold,” Englebright said. “You have supported our freedom, you have made possible our quality of life, our way of life.”