Kids

By Leah Dunaief

Leah Dunaief

Probably the worst part of the fraud committed by parents to get their children into top colleges is the message it sends to their children. The parents are saying plainly that the children are not capable of succeeding on their own. Regardless of what they may have told their children, actions speak louder than words, and these parents have demonstrated that in order to succeed, one has to lie, cheat, bribe and otherwise con one’s way to the goal. 

And what is the goal here? Just getting into college, not making a million-dollar deal or getting on Easy Street for life. Yes, a college degree usually helps a person to get a better job. It also supposedly helps that person to become a more developed human. But a college graduate is merely on the threshold of the rest of his or her life, with no guarantees of any sort except the number of years one has spent in schools.

There are colleges considered top tier, but they promise nothing more than a sheepskin if one passes all the requisite courses. Are the professors better in a top-tier college? One might think that. Or one might suspect that some of the big name faculty use postgraduate teaching assistants to do the daily teaching with little student contact while they do research, travel to give lectures and win grants, contributing to the university’s standing more than to that of the students’ education. A top college degree might be a good name to drop in social circles, but in a long life performance is ultimately what counts.

Who gets the benefit of that name? Is it the child? Or is it the parents when relating the successes of their offspring? I remember a cartoon in one of the magazines about the time my children were going through that nerve-racking period of receiving acceptances — and rejections. In the center of the cartoon was the back of a car, with a close-up of the rearview window. And at the bottom left corner of the window, proudly displayed, was the sticker of the desired college, followed by the words, “also accepted in” with the other top-tier college stickers paraded across the width of the glass. Exactly whose victory was that touting? Why, that of the parents, of course. Many of the kids probably didn’t have a car or couldn’t even drive yet.

Now let’s be honest here. Some parents have always tried to help their kids succeed, whether by throwing in a hand with the eighth-grade science project or polishing French pronunciation. And those parents who could afford it have sometimes made lavish donations to colleges in the hopes of aiding the admissions process. But those donations, if they build a new room for the library or contribute to the purchase of equipment in the lab, ultimately help many students. Most important, they are visible and not dishonest. And whether we like it or not, people with more money sometimes use their money to their own advantage. Even the ability to pay for tutoring for the SATs divides the students into the haves and the have-nots. But that’s not illegal.

The other truism is this. Whether in college or in life or just inputting on a computer, garbage in means garbage out. If a student is committed and diligent about studying in college, and there are many good colleges in this country, that student will benefit from the college experience. The opposite is also true. It doesn’t so much matter where one goes to college, but rather what one gets from the college in addition to the piece of paper documenting one’s attendance and tuition payments.

My granddaughter is a high school senior this year and waiting to hear where she will go for the next four years. We all are waiting to hear with her. She has already received acceptances so she knows she will be a college student by fall. Wherever she goes, she will get there honestly and because of the exceptional person that she is. We are so proud of her.

 

 

R.C. Murphy Junior High School and Harbor Country Day School take home honors

Great Neck South Middle School’s Team 1 edged out R.C. Murphy Junior High School of Stony Brook to take first place in the Long Island Regional Middle School Science Bowl held at the U.S. Department of Energy’s Brookhaven National Laboratory in Upton on March 2.

Longwood Junior High School in Middle Island placed third and Harbor Country Day School in St. James placed fourth.

Twelve teams took part in the competition and were made up of four students, one alternate and a teacher who served as an adviser and coach. Presented in a fast-paced question-and-answer format, each team was tested on a range of science disciplines including biology, chemistry, Earth science, physics, energy and math.

As the winning team, Great Neck South will be awarded an all-expenses-paid trip to the National Finals in Washington, D.C., scheduled to take place from April 25 to 29. The top 16 middle school teams in the National Finals will win $1,000 for their schools’ science departments.

“The National Science Bowl has grown into one of the most prestigious and competitive science academic competitions in the country, challenging students to excel in the STEM fields so vital to America’s future,” said U.S. Secretary of Energy Rick Perry. “I am proud to oversee a department that provides such a unique and empowering opportunity for our nation’s students.”

Danielle Davey, a science teacher from Harbor Country Day School, said she was happy that her team placed in the competition. “This was our first year participating in the competition and we’re happy that we took fourth place,” said Davey. “I told my students this is about teamwork and just do your best. We are grateful to Brookhaven Lab for hosting the event and we plan to be back next year!”

Participating students received a Science Bowl T-shirt, and winning teams also received trophies, medals and banners, courtesy of event sponsor Brookhaven Science Associates, the company that manages and operates the lab for DOE.

For more information, visit www.bnl.gov.

Photos courtesy of Brookhaven National Laboratory

From left, Tamar Cohen, Leah Ada Klein, Julia Berger and Max Kaylakov with their trophies at the award ceremony. Photo from The Chai Center

Winners from regional JewQ Championships from around the United States and abroad came together to face off at the international championships in Brooklyn on March 3.

Thousands of JewQ students in grades 3 to 6 from Hebrew schools around the globe learned and were tested on a wide range of Jewish knowledge, such as basic prayers, blessings, Jewish holidays, Torah traditions and more.

Students with the top scores were invited to spend a Shabbat together in Crown Heights and compete in the final round of JewQ in front of a live audience.

Dix Hills resident Max Kaylakov of The Chai Center Hebrew School was crowned the Sixth-Grade international JewQ champ. Max is a student at Candlewood Middle School in the Half Hollow Hills Central School District.

Other winners of the contest were Tamar Cohen representing the Chabad Hebrew School of Chestnut Hill, Massachusetts, in the third-grade division; Leah Ada Klein representing Chabad of Niagara Falls, Ontario, in the fourth-grade division; and Julia Berger from the Chabad of Port Washington Hebrew School in Port Washington, in the fifth-grade division.

“It is incredible to see the vast amount of knowledge Max and all the children learned in a few short months,” said Rabbi Dovid Weinbaum, youth director of The Chai Center. “My hope is this will inspire them to want to learn more about Judaism and the world around them.”

By Heidi Sutton

Teamwork was the key ingredient at this year’s Junior Iron Chef competition. The annual event, now in its 7th year, was held on March 9 at Whole Foods in Lake Grove. Hosted by Cornell Cooperative Extension of Suffolk County, the one-day cooking challenge, described as “part ‘Chopped,’ part ‘Iron Chef,’ and part ‘Food Network Challenge,’” gave middle and high school students the opportunity to work in groups of three to five to complete a delicious dish of their choosing in under an hour. Fifteen teams from all over Long Island competed this year for the ultimate title of Junior Iron Chef.

“This is an amazing event,” said DJ Anthony Cafaro, from WEHM, who has served as the event’s emcee since its inception. “It’s cool to see some repeat competitors from year’s past and it’s awesome to see a lot of new competitors here,” he said.

The purpose of the event was to encourage budding chefs to learn new cooking skills and lead a healthier lifestyle while promoting the use of local food to support our local farmers and environment. Each team was required to  create a new healthy vegetarian or vegan based recipe that used local ingredients and could be easily implemented into school cafeteria menus.

“This is the seventh year I’ve done this and by far this was the greatest year with the best flavors,” said Cafaro as he tasted all the dishes.

Celebrity chefs Kayla Mitchell and William Connor helped judge the event last Saturday.

Among the 11 judges who graded the dishes based on flavor, health value, creativity and presentation was 14-year-old William Connor from Northport, a past contestant on “Chopped Junior” on the Food Network,  and 13-year-old Kayla Mitchell of Center Moriches who was a contestant on the third season of “MasterChef Junior” on Fox Broadcasting.

High school teams were given a secret ingredient at the last minute, a Sumo Citrus, to incorporate into their dish. Some chose to use the peel, others the juice. While the teams created their dishes, Cafaro kept the ever-growing crowd entertained with fun trivia and giveaways to places like the Long Island Aquarium and concerts.

While the judges deliberated, Executive Chef Jason Keubler and Anthony Cafaro visited each station, tasting each dish and giving feedback to the aspiring chefs. While Cafaro raved over everything that was put in front of him, Keubler gave positive feedback, from “These eggs are spot on,” “Flavors are very balanced,” “Great knife skills,” to pointing out the cleanliness of their workstation and asking them what their greatest obstacle was. “It’s all about teamwork and it shows in your work,” he complimented one team.

First place in the middle school division went to Team G.O.A.T. (Greatest Of All Time) from Seneca Middle School in Holbrook. Students Leah Ferraro, Sofia Iacono, Jacqueline Volo and Gianna Scolaro, guided by coach Robert Frontino, won the judges over with their creative Caribbean Breakfast Salad, which was comprised of cinnamon sugared French toast, grilled pineapple and arugula salad with goat cheese, topped with a raspberry vinaigrette dressing.

“That’s insanely good,” drooled Cafaro as he reached for a napkin. “The cinnamon and the goat cheese go so well together,” agreed Chef Jason. “The color is super vibrant, the spiciness goes with the sweetness with nice textures. Beautiful presentation,” he said adding that he was impressed by how nicely they worked together “just like in a professional kitchen.”

Second place was awarded to The 3 Breakfasteers from Suffolk County 4-H Trailblazers of Yaphank for their Vanilla Fruit Crepes filled with whipped cream and diced strawberries and garnished with blueberries. Corey Burke, Alexis Vladikin, Nora Nemickas and coach Nicole Vickovich made up the team.

The Junior Porters from Greenport Union Free School District grabbed third place for their Mediterranean Breakfast Crepe with an Herbed Whipped Cream. Coached by Katherine Ryan, Rocio Azama, DeShawn Solla, Aleyana Gungar, Ayania Smith and Brynn Dinizio were awarded for their healthy crepe stuffed with baby spinach, sundried tomatoes, black olives and low-fat feta cheese.

Team Almost Master Chef from Sachem North High School in Ronkonkoma captured first place in the high school division. Kaitlyn Seitz, Hailey McKishi, Kayla Salvate and Victoria Corcaran, under the guidance of coach Lindsey Shelhorse, impressed the judges with their Brunch For Lunch Chilaquiles dish featuring homemade tortilla shells topped with fried egg, cheese, onion and cilantro.

Second place was awarded to the Greenport High School’s Bacon Bits – Jhon Ramirez, Tommy Tsaveras, Colin Rossetti, Mateo Arias and Charles Staples – for their Gyro Style Veggie Burger on Whole Wheat Pita, which was served with sautéed onions and tzatziki sauce with a cucumber garnish. The team was coached by Marianne Ladalia.

The Salt Shakers from the Suffolk County 4-H Trailblazers garnered third place. Olivia Unger and Lexington Carrera, under the guidance of coach Adrienne Unger, were given high marks for their crispy Potato Latkes topped with a dollop of sour cream and garnished with chives and scallions.

The Mise en Place (everything in its place) awards were presented to Seneca Middle School’s Taco Bellas (Emma Bollinger, Amanda Madigan, Madeline Turano and Adrianna Sigler with coach Robert Frontino) and Almost Master Chef.

The Public Presentation awards, for the team with the best poster/informational display and judge presentation, were presented to G.O.A.T. and Bacon Bits.

“The kids today were just tremendous,” said Vito Minei, executive director of Cornell Cooperative Extension of Suffolk County. “This is truly a Long Island Junior Iron Chef competition with teams coming all the way from Floral Park, Franklin Square and Greenport,” he added. “I want to thank all the parents and families.You should be proud. These kids were fabulous. They all practiced teamwork and each child had an opportunity to shine.”

Brunch for Lunch Chilaquiles 

by Team Almost Top Chef, first place winners in the high school division

Ingredients

Tortilla Shell

10.5 ounces of all purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup vegetable oil

7-8 ounces of hot water (110-120F)

Sauce

Diced yellow onion

Diced and seeded jalapeño

3 tablespoons olive oil

2 cloves of garlic

1 tablespoon ground chili powder

1 teaspoon ground cumin

3 tablespoons flour

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon

Can of tomato paste

2 cups vegetable broth

1 teaspoon distilled white vinegar

Freshly ground black pepper, to taste

Filling and Topping Ingredients

Can of drained and rinsed black beans

12 oz. Fiesta Blend Cheese (365 Everyday Value Brand)

3 oz. cotija

Diced red onion

Cilantro

6 Eggs

Directions

 Instructions for sauce

  1. Sauté the diced onion and jalapenos to the pan.
  2. Crush and smash cloves of garlic and salt and add to the onion mixture.  Add the cumin and chili powder.  Add the flour, oregano, garlic powder and salt into a small bowl and place it near the stove.
  3. Add the flour/spice mixture.
  4. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  5. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes.
  6. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
  7. Stir in the black beans

Instructions for tortillas

To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Pour in the lesser amount of hot water (plus the oil, if you’re using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy dough.Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 15 minutes.  Preheat ungreased cast iron griddle or skillet over medium high heat, about 400°F. Working with one piece of dough at a time, roll into a round about 8″ in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Then cut into wedges and fry them and add salt to taste.

Assembling

Fry the eggs. Layer the fried tortilla shell with spoonful of sauce and cheese.  Top with the fried egg, more cheese, dice red onion and cilantro.

Caribbean Breakfast Salad

By Team G.O.A.T., first place winners in the middle school division

Ingredients

16 oz of arugula

8 oz of goat cheese

2 boxes of raspberries (7 oz. each)

1 pineapple

1 loaf challah bread

1/2 cup olive oil

1/2 tsp Dijon mustard

1/4 tsp. oregano

1/4 cup white vinegar

1/2 cup brown sugar

1/3 cup white sugar

1/4 cinnamon

4 eggs

2 tbsp honey

Directions

Challah French Toast

Preheat skillet to 350 degrees. Mix eggs in large bowl. In a separate bowl mix sugars and cinnamon. Dip the challah bread slices into egg mixture and then the sugar blend. Cook until golden brown, 3 to 4 minutes.

Arugula Salad

Mix oil, vinegar, honey and mustard and whip until blended. Strain the raspberries. Add raspberry juice to oil mixture until smooth to taste. Toss arugula, whole raspberries and cheese together with liquid dressing.

Pineapple

Cut outside skin of pineapple. Cut one inch horizontal slices. Dip in sugar mixture. Grill on both sides for 2 to 3 minutes.

All photos by Heidi Sutton

stock photo
The Smithtown Historical Society will host a Model Train Show at the Frank Brush Barn, 211 East Main St., Smithtown on March 16 from 11 a.m. to 4 p.m. featuring layouts from Long Island HOTrack (HO Scale), Frank Kayz Trainz (surprise) and Trainville Hobby Depot (N Scale). Admission is $5, $3 for children ages 12 and under. Call 524-0529.

The three little kittens

By Heidi Sutton

What do three crooning kittens, a droll dog, a rascally rabbit and a pushover penguin have in common? They all want to be on the radio in Theatre Three’s latest children’s theater treat, “The Three Little Kittens.”  

The cast of ‘The Three Little Kittens’

Written by Jeffrey Sanzel and Kevin Story, the musical, which was last presented in 2013,  incorporates the beloved Mother Goose nursery rhyme but goes beyond losing the mittens, finding the mittens, eating pie, soiling and then washing the mittens and then the big finale, eating more pie. These kittens want more — they have hopes and dreams, don’t you know. In other words, this production is too cute for words.

Lucy, Ricky and Ethel Whiska aspire to become a singing trio on the radio while their neighbor Barker Doggone, who keeps losing his collar, etc. dreams of becoming a stand-up comic. Their favorite radio show is “The Bonanza Hour” on WPET Radio with Harry Hoppit, a white rabbit who was made famous by radio penguin Waddles Greenway but has let success go to his head. “I’m Harry Hoppit – be impressed” he tells his adoring fans.

Barker and Mama Doggone

When Mother Whiska and Mama Doggone bring home a flyer from the radio station announcing open auditions, the kittens and pup jump at the chance. Will they be able to turn their dreams into reality or will Harry Hoppit’s jealousy get in the way?

Directed by Sanzel, the nine-member cast embrace the clever script and do an incredible job. Each character’s personality is bold and distinct and perfectly executed.

Michelle LaBozzetta as Lucy, Eric J. Hughes as Ricky and Emily Gates as Ethel shine as the Whiska kittens while Steven Uihlein as Barker the dog steals the show with his funny jokes and wit. His constant distractions – “Squirrel!” – are doggone hilarious and the young audience during last Sunday’s performance couldn’t get enough. Their group number, “Dogs and Cats Like You and Me,” is a personal favorite.

Brielle Levenberg and Ginger Dalton as the moms make a great team, pretending not to like each other in front of others “out of tradition,” but are secretly the best of friends while Douglas J. Quattrock juggles the role of radio producer and providing piano accompaniment with ease (great accent!).

Harry Hoppit and Waddles Greenway

Andrew Lenahan plays the role of antagonist Harry Hoppit to a tee and has the best lines. “What can I say but me, me, me.” Beautifully delivered, Lenahan’s solo, “Looking Out for Number One,” perfectly describes the rabbit’s agenda. “… So if I ruffle some feathers and pull on some tails, what does it matter if others fail?” Don’t worry – he gets his comeuppance.

The strongest performance comes from Nicole Bianco who tackles the difficult role of Waddles Greenway the penguin with aplomb. Mercilessly bullied by Harry Hoppit, the hapless bird holds her own and treats the audience to a wonderful tap dance number, “The One and Only,” in the second act.

The entire production has a nostalgic 1940s feel and pays homage to the Golden Age of Radio. With the ultimate message that friendship is the greatest bond and that dreams really can come true, “The Three Little Kittens” is purrfectly adorable. Don’t miss it. Meet the cast in the lobby after the show.

Theatre Three, 412 Main St., Port Jefferson presents “The Three Little Kittens” through March 23. All seats are $10. Children’s theater continues with “The Adventures of Peter Rabbit” from April 12 to 27 and a Mainstage production of “The Wizard of Oz” (call for ticket prices) from May 18 to June 22. For more information, call 631-928-9100 or visit www.theatrethree.com.

All photos by Peter Lanscombe, Theatre Three Productions Inc.

Viviane Kim, winner of the 2018 Stony Brook Young Artists Program Concerto Competition, will be this year’s special guest artist. Photo by Erica Murase

By Melissa Arnold

Classical music has a long-held reputation for being upscale — there’s something about it that feels refined, polished and graceful. The Department of Music at Stony Brook University is passionate about demystifying the genre, making the works of Mozart, Brahms and others enjoyable for everyone.

Each year, the Stony Brook University Orchestra invites the community to join them for their Family Orchestra Concert, an hour-long performance meant for all ages, including young children. This year’s concert will be held at 7:30 p.m. on Tuesday, March 5 at the Staller Center for the Arts’ Main Stage.

Viviane Kim, winner of the 2018 Stony Brook Young Artists Program Concerto Competition, will be this year’s special guest artist. Photo by Erica Murase

“[This event] used to be called the children’s concert, but we didn’t want to give the impression that it’s just for children — the whole family comes along, and there’s something for everyone to enjoy,” said conductor Susan Deaver, who’s led the orchestra since 2000.

The ensemble is comprised of over 70 Stony Brook students, both undergraduate and graduate, as well as a handful of area high schoolers. Many of the students aren’t music majors and come from a variety of disciplines. In fact, the majority are studying biomedical engineering.

“So many of these students have been in music all their lives and don’t want to let it go,” Deaver said. “We have a lot of great players, and it’s a real blend of disciplines, the common denominator being a love of playing orchestral music.”

 This year’s concert theme will highlight dance in orchestral music, with each piece either having “dance” in its title or creating a sense of dance and movement. The repertoire features recognizable pieces including selections from Tchaikovsky’s Nutcracker Suite and Bach’s Minuet in G, along with some that might be unfamiliar, like Strauss’ Thunder and Lightning Polka. 

The program will also feature works by Brahms, Shostakovich, Stravinsky and Borodin. Dancers under the direction of SBU’s faculty member Amy Yoop Sullivan will collaboarte with the orchestra.

A highlight of each year’s concert is a solo performance from a grade school musician in Stony Brook’s Young Artist program. Open to grades 6 through 12, the program allows young musicians to enhance their musicianship and ensemble performance skills. Students are encouraged to enter an annual concerto contest, where a panel of impartial judges chooses a student to play at the concert.

This year’s contest winner, 12-year-old pianist Viviane Kim, will play Haydn’s Piano Concerto in D Major.

“I wasn’t really nervous because I’d practiced a lot. I played the song for my family, my friends, and anyone else who came to our house,” said Viviane, a seventh-grader at Port Jefferson Middle School. “It also helped that only three people were listening,” she joked.

Viviane, who also plays the flute, comes from a musical family — her father, Alan Kim, plays piano as well, and her grandmother is a violinist. “I played piano all the time when Viviane was a baby, and she took a natural interest in it. She started playing around the same time she started reading,” her father said. 

Michael Hershkowitz, executive director of Community Music Programs for the university, sees the annual concert as a chance to expose the audience to something new and wonderful.

“It’s important for classical musicians to be as accessible as possible and to break down barriers for people wanting to try it. A lot of people have an impression that classical music is just old and stuffy,” Hershkowitz said. “I think that dance is one of my favorite themes we’ve done — so much of music is tied to motion and bringing people together. And once you see a classical concert, you want to do it more.”

All seats for the Family Orchestra Concert are $5. For tickets and information, call 631-632-2787 or visit www.stallercenter.com.

For more information about the University Orchestra, contact the Stony Brook Department of Music at 631-632-7330 or visit www.stonybrook.edu/music.

‘Lonely,’ watercolor, by Mengqui Shen, 11th-grader, The Knox School in St. James
‘Brianna,’ acrylic on canvas, by Jemma Guevrekian, 10th grade, Kings Park High School

It’s back! The Long Island Museum in Stony Brook will present its annual student art exhibition, Colors of Long Island: Student Expressions, sponsored by Sterling National Bank, in the Visitors Center through April 7. This annual exhibit affords an opportunity for hundreds of students from across Long Island to display their artwork in a museum setting.

Art teachers from grades K through 12 were asked to submit up to three pieces, either created individually or by groups. 

Traditionally, the theme, Colors of Long Island, allows for many creative interpretations. 

While some students refer to Long Island’s landscapes, others prefer to focus on the cultural diversity that makes Long Island so colorful. The varying interpretations of this theme are portrayed through all types of media, including watercolors, sculptures, quilts, drawings, oil pastels, photographs and computer graphics.

This year’s exhibit includes 240 works of art from students from 127 public and private schools. 

The museum will recognize the achievements of these talented students at two receptions scheduled for March 3 and March 24 from noon to 4 p.m. Parents, teachers, students and the general public are invited to attend. 

The Long Island Museum is located at 1200 Route 25A in Stony Brook. Hours are Thursday through Saturday from 10 a.m. to 5 p.m. and Sunday from noon to 5 p.m. For additional information call 631-751-0066 or visit www.longislandmuseum.org.

Images courtesy of the Long Island Museum

A scene from Theatre Three’s ‘From the Fires’ Photo by Peter Lanscombe, Theatre Three Productions Inc.

By Sabrina Petroski

“Just another body for the ovens.” Haunting, isn’t it? This sentence comes from Theatre Three’s educational touring show “From the Fires: Voices of the Holocaust.” This play, the story of two young Jewish girls living through the reign of Hitler and the persecution of the Jewish people, has been presented in schools and community centers across the tristate area, going as far south as Washington and Virginia, and as far north as Richmond Hill, outside of Toronto, Canada. 

“From the Fires” was written by Jeffrey Sanzel, the executive artistic director of Theatre Three in Port Jefferson and has been touring since 1996. According to Sanzel, he has always been passionate about the Holocaust and making sure the atrocious events of the past never disappear.

The cast

Nicole Bianco

Marci Bing

Michelle LaBozzetta

Douglas J. Quattrock

Jeffrey Sanzel

Steven Uihlein

When Theatre Three was looking for a new show for its educational program, Sanzel began searching for a show within the topic of the Holocaust, but none of them seemed right. Eventually, he decided to write one, immersing himself in research, finding survivors to interview and spending three days at the United States Holocaust Memorial Museum in Washington, D.C. After five months of writing, the cast, including Sanzel, went into rehearsal with an unfinished script, which was edited and rewritten over the six weeks of rehearsal.

“‘From the Fires’ has had an amazing response,” said Sanzel in a recent interview. “If it hadn’t we wouldn’t still be touring it this many years later! There has been an incredibly positive reaction.” 

According to Sanzel, there are many schools, synagogues, churches and community centers all over Long Island that book the show every year or every other year. Michael Serif, a history teacher at Friends Academy in Locust Valley, first experienced “From the Fires” at Seaford High School in 2001. Since then, Serif has requested to bring the 40-minute play to every school he has worked in, including Locust Valley High School and Friends Academy. The theatrical piece is performed for grades 6 to 12.

“I’ve seen the play probably close to a dozen times in several different schools, and every time when the show is complete you can hear a pin drop in the audience,” said Serif in a phone interview. “The kids are so very deeply affected by the play.”

“From the Fires” depicts the Holocaust through the eyes of Rachel and Evy, two young girls from Berlin who grew up watching the world turn from a peaceful place to a place where people are ripped from their homes and murdered because of their religion. 

John S. D’Aquila served as a medic in the 11th Armored Division during World War II, under Gen. Patton and was a witness to the horrors of the death camp at Mauthausen as a member of the liberating force. File photo

It begins with the liberation of the Mauthausen Concentration Camp in 1945 by a young soldier, then flashes back to 1937 where the audience sees Rachel, Rachel’s father and Evy go through all the changes in the laws and their lives; Rachel’s father losing his business, Rachel and her father going into hiding; Rachel, Evy and Rachel’s father being deported; Rachel’s father being killed in a gas chamber; and Rachel carrying Evy through the hardships they experience at the concentration camp. Sanzel says that having the story told by two young girls resonates more with younger viewers.

“One comment that a teacher made to their students was that part of the play’s power was that it reminds you that the people who went through this were just like you,” said Sanzel. 

“The kids in the audience can see themselves in Rachel and Evy. Any survivors they would have met would be in their eighties and nineties, and they don’t think of them as themselves. ‘From the Fires’ puts it in perspective; it follows two kids who could be any two kids, and it gives it that universal connection.” 

The play has a small cast, with each actor portraying up to half a dozen roles throughout the show, and keeps to a minimalistic set. A very important part of the show, according to Sanzel, is how the gradual change in the laws is shown. 

“From the Fires” is meant for young audiences so there is no graphic content shown on stage. “You get to see their day-to-day lives, the change in the laws, and then of course the concentration camp,” said Sanzel. “It’s all an emotional appeal. There’s nothing graphic in the play so it’s angled to be watched from that standpoint. On stage you can’t really re-create the horrors of the Holocaust, so we emphasize the personal — the personal losses, the personal survival.”

‘Those who don’t learn from history are doomed to repeat it, and that’s why it’s so important to keep teaching it. ‘

­— Jeffrey Sanzel

“From the Fires” is a work of historical fiction, one character is based on a real person. In May of 1945, Army medic John D’Aquila aided in the liberation of the Nazi death camp in Mauthausen, Austria. D’Aquila, a Theatre Three board member at the time the play was being created, was the inspiration for the American soldier who provides the framing device. While Sanzel was researching and writing the play, D’Aquila shared his personal experience, voicing things he had never said before.

“It was the first time he had ever spoken about his experience of liberating the camp because they were told when they went home not to talk about it, just to go back to their lives” said Sanzel. “He became the basis for the American soldier that opens and closes the show, and over the years [D’Aquila] would come to many of the road performances and in-house shows to speak. It became a passion for him to be connected to this because it was cathartic.” A resident of Belle Terre, D’Aquila passed away in 2014 at the age of 91.

After every performance the cast holds a Q&A, where the audience can ask questions about the performance, about the cast or about the Holocaust in general. Sanzel said that the questions he hears the most are, “Are you Jewish?” and “Did this actually happen?” 

“From the Fires” opens doors to educating younger generations that reading from a textbook doesn’t. According to Serif, many of the history and English teachers within Friends Academy take the play and use it as a teaching opportunity, talking about it in class for days after and even referring back to it throughout the rest of the year. 

“The children often ask complicated questions, so we give them our best answer and then encourage them to go back to their classes and talk about it in more detail,” explained Sanzel. 

According to Sanzel, there are two main reasons he does the show. The first is to keep this event in history alive, so after those that experienced it firsthand are gone the stories don’t disappear with them. The second is to teach kids that they can stop things like the Holocaust from happening again. It all boils down to bullying, seeing someone being harassed and choosing to say something instead of sitting idly by while it happens, or even joining in. The Holocaust was made up of people joining in or ignoring the bad things because it didn’t personally affect them.  

“There’s a danger in people thinking of history as ‘back then,’ that’s how we begin to let go of things and we can’t,” said Sanzel. “Those who don’t learn from history are doomed to repeat it, and that’s why it’s so important to keep teaching it.”

For more information or to book a performance, contact Theatre Three’s touring coordinator Marci Bing at 631-928-9202 or [email protected].

Third-place winners from Commack High School from left, Luke Maciejewski, Nathan Cheung, Riley Bode, Louis Vigliette and Kevin Chen. Photo from BNL
Commack and Walt Whitman high schools take home honors
Fourth-place winners from Walt Whitman High School in Huntington Station, from left, Rena Shapiro, Eliot Yoon, Matthew Kerner and Aiden Luebker. Photo from BNL

Brookhaven National Laboratory in Upton held its annual Long Island Regional High School Science Bowl on Jan. 26. Out of 20 teams from across Long Island, Levittown’s Island Trees High School took the top spot and was awarded an all-expenses-paid trip to the National Finals in Washington, D.C., scheduled for Apr. 25 to 29. 

Old Westbury’s Wheatley School took home second place; Commack High School placed third; and Walt Whitman High School in Huntington Station placed fourth.

The event was just one of the nation’s regional competitions of the 29th Annual DOE National Science Bowl (NSB). 

A series of 111 regional high school and middle school tournaments are held across the country from January through March. Teams from diverse backgrounds are each made up of four students, one alternate, and a teacher who serves as an adviser and coach. These teams face off in a fast-paced question-and-answer format where they are tested on a range of science disciplines including biology, chemistry, Earth science, physics, energy and math. The NSB draws more than 14,000 middle- and high-school competitors.

“The National Science Bowl has grown into one of the most prestigious and competitive science academic competitions in the country, challenging students to excel in the STEM fields so vital to America’s future,” said U.S. Secretary of Energy Rick Perry. “I am proud to oversee a Department that provides such a unique and empowering opportunity for our nation’s students, and I am honored to congratulate Island Trees High School for advancing to the National Finals, where they will be competing against some of the brightest science, technology and engineering students across the country.”

The top 16 high school teams and the top 16 middle school teams in the National Finals will win $1,000 for their schools’ science departments. Prizes for the top two high school teams for the 2019 NSB will be announced on a later date.

In the competition at Brookhaven Lab, participating students received a Science Bowl T-shirt and winning teams also received trophies, medals and cash awards. Prizes were courtesy of BNL’s event sponsor, Brookhaven Science Associates, the company that manages and operates the lab for DOE.

For more information, visit www.science.energy.gov