Village Beacon Record

The team behind Icon Cares Inc. at their Hope Hops Around LI fundraiser in Stony Brook on March 25. Photo by Julianne Mosher

A local business wanted to give back, and through fundraising was able to make children at Little Flower Children and Family Services of New York, based in Wading River, smile for Easter. 

Raquel Fernandez, owner of Icon Properties in Port Jefferson and member of the Port Jefferson Chamber of Commerce, said that she always wanted to create a charity after opening her agency in 2004. 

But like everything in early 2020, COVID-19 halted their plans. 

In what was supposed to be their first fundraising event to create and donate Easter baskets to three nonprofits across Long Island, they had to postpone it. 

That didn’t stop Fernandez, she said. Right before the shutdown in March, she with her own children, brought over 300 baskets to Little Flower’s Wading River campus for kids ages 2 to 14.

“It was such a great feeling,” she said. “This was the last thing we were approved to do before nothing was allowed in. It gave a sense of normalcy.”

Fernandez said she wasn’t going to let the continuing pandemic stop her from helping again this year. 

Icon Cares Inc. — the charitable part of Icon Properties, and a 501c3 nonprofit — was able to fundraise a bit with its second annual Hope Hops Around LI Campaign, that included hosting an event at Stony Brook’s The Bench on March 25. 

The four-hour event sold out, Fernandez said, which had a guest list of 70 people. All the funds gathered were donated to Little Flower.

“We’re just trying to do something good,” she said. “It feels good to help out.”

Icon Cares joined by the Port Jefferson Chamber of Commerce. Photo by Julianne Mosher

During the event, there was a 50/50 draw, a silent basket auction and The Bench donated a portion of the proceeds when supporters bought The Blue Bunny — a specialty drink created for the event made of Stoli blueberry vodka, soda, lemonade and blue Curaçao liqueur.

“We’re really excited and hope this event becomes a staple,” Fernandez said.Her fundraising efforts raised more than $1,600.

Right before the event, 100 baskets were created and dropped off at Little Flower, which Taressa Harry, Little Flower’s director of communications, said would be gifted to the kids on Easter morning.

“Last year they reached out to us and we were really happy,” she said. “We love getting support especially when it’s from our local community.”

Little Flower is a 90-year-old nonprofit organization founded originally in Brooklyn, with its main campus in Wading River. 

According to its website, the group has been committed to improving the lives and well-being of children by providing foster boarding home care, residential treatment care and, where appropriate, adoption. Their work focuses on strengthening the family so that they can provide a safe nurturing environment for raising children and to overcome a myriad of obstacles that threaten a child’s safety.

Harry said that donations like Icon Cares baskets goes a long way. 

Kids at Little Flower in Wading River receiving their Easter baskets last year. Photo from Little Flower

“The kids love any special treat they can get,” she said. “It shows them that there really are people who are pushing for them and cheering them on. It makes their day a little brighter, especially during the holidays where they can’t be home.”

Fernandez said the fundraising this year was a success and she looks forward to her next donation. 

“We’re grateful to God that we can do something that helps out others,” she said.

On April 6, Stony Brook University administered 1,400 doses of the Moderna COVID-19 vaccine to students living on campus. The mass vaccination day fell on the first day that New York granted eligibility for those 16 of age and older. 

“I’m so thrilled that the eligibility came much earlier than we ever expected,” said Rick Gatteau, vice president for Student Affairs at SBU and dean of students.

The administration sent out an email to residents last Thursday with a link to sign up. Within two hours it was filled, and there is currently a waitlist of 500 students waiting for the next session.

The event took place in the newly constructed Student Union building, where students arrived at their assigned time and were guided through the process by dozens of volunteers. They will return for their second dose on May 4. 

“I felt compelled to get the vaccine”, said Victor Shin, a sophomore chemistry major. “I’m hoping that the campus will open up very soon and we can head back toward in-person learning.”

By the end of the day, 30% of on campus residents received a vaccine. With the semester wrapping up in a few weeks, the administration is hoping to vaccinate all students who are interested so that the second dose falls before the last day of classes May 4. 

“The fact that we’ve had such a huge turnout is reflective of our students’ interest in getting the vaccine,” Gatteau said. “We’re a big STEM school focused on research, and students know the value of the science and research that went into it, which is similar to their own career pursuits.” 

Residents were selected first due to their risk of transmission by living in close quarters in dorms. The next group to be offered a spot will be commuter students who travel to campus and those who are fully remote but live on Long Island. 

“Even if it was never required, I think we’d get to our herd immunity number just based on interest,” Gatteau said. 

The decision of whether or not vaccination will be required of students returning to campus in the fall is still up for deliberation by the State University of New York administration. This week they announced that in the fall, 80% of classes will be held in person. 

Chef Andrew Seeley with host Cliff Crooks as he samples his dish, as seen on Chef Bootcamp, Season 1. Photo from Food Network

A staple in the Port Jefferson community is heading to the small screen, sharing their story on the Food Network’s newest series, “Chef Boot Camp,” to air on at 10 p.m. on Thursday, April 8.

Under the guidance of chef Cliff Crooks, culinary director of a global restaurant brand, the show takes struggling chefs from family owned businesses and helps their techniques. 

In its season premiere, a local bar and eatery is stepping up to the plate — with chef Andrew Seeley of Tara Inn.

“They take a troubled chef, that’s a good chef, but who needs technique to help a place that’s struggling in the area,” he said. “Prepandemic and now, this area is not what it used to be.”

But Seeley said thanks to the new apartments soon to be developed in Upper Port, the inn has “an amazing opportunity here.”

According to the Food Network, Crooks will put a trio of underperforming chefs each episode through a grueling series of challenges to test their real-world culinary skills and fitness for the role. 

With their jobs on the line, these chefs will attempt to not only survive but thrive in “Chef Boot Camp” and prove to their owners they have the talent and passion that it takes to succeed. 

Owners Tara and Kate Higgins also joined in on the episode, where they offered tips that Seeley needed to work on. 

“The chef spends time with you, teaches you techniques and kind of puts you to the test to see what you can do and what you can’t,” he said. 

Kate, a Port Jefferson Station resident, said last summer the bar received a phone call from a producer with the Food Network. She didn’t believe the message, but called them back to find out they were interested in featuring her family’s spot in their new show. 

“I thought it was a joke,” she said. “I’m not even sure how she found us, but I’m happy they did.”

From July on, Seeley and the Higgins family talked with producers and got ready to film at two locations —  in Manhattan and New Jersey — in November. This week’s episode is the first one to kick off the season, where Seeley and the bar’s owners will be featured in the hour-long show.

Boot camp

Chef Andrew Seeley, as seen on Chef Bootcamp, Season 1. Photo from Food Network

The Food Network said in a statement that Crooks assesses the three featured chefs’ skills in the kitchen and addresses their areas for improvement. 

After an introduction to each chef that reveals what brought them to boot camp, Crooks gets a firsthand look and taste of one of their signature dishes to begin to understand what the issues may be. 

Next, the chefs must demonstrate fundamental cooking techniques of a classic dish, which they must create on time and to Crooks’ satisfaction, showing their skills, knowledge and ability in the kitchen. 

Then, the chefs must bring it altogether — working a fast-paced, live dinner service at one of Crooks’ restaurants, and then, finally, whipping up a creative, new dish for their restaurant owners to demonstrate their growth and progress from boot camp.  

The chef

Seeley has been working at Tara Inn for a year and a half, but his experience comes from a hands-on approach.

He said when he was a child, he would come to Tara’s with his grandmother and enjoy their famous $1 burgers. He spent his young adulthood visiting the bar scene with friends. 

After a move to Florida, he owned several food trucks, but due to some unfortunate family problems, he had to forfeit them, eventually moving back north. 

Now living in Wantagh — and commuting to Port Jeff — Seeley would come into the inn for lunch, according to Kate. She was looking for someone to help with a few shifts, and he asked if he could join the team. 

“Sometimes hiring customers doesn’t necessarily go well,” she said. “But he started on Sundays, it was a five-hour shift, and three weeks later, he was working six days a week.”

An emotional experience heading back into the kitchen, Seeley said joining Tara’s brought his love for cooking to a whole new level.

“It’s amazing,” he said. “They’ve adopted me as their little brother.”

The legacy 

Kate Higgins, Andrew Seeley and Tara Higgins at Tara Inn. Photo by Julianne Mosher

Tara Higgins said her father, Joe, opened Tara Inn in 1977. Now 90 years old, he has passed the responsibility to Kate, but all eight of his children have worked at the bar at some point in their lives. 

“It’s part of who we are,” she said. 

Tara, a Port Jefferson resident, village judge and attorney at the Suffolk County Supreme Court in Riverhead, said the inn has always been a labor of love. 

“Not just having Andrew work here, but having him be on our team, is such a weight off of our shoulders,” she said. 

Located at 1519 Main St., and known for their inexpensive but filling bar food —the former $1 burger now costs $2 — Seeley said there’s more to Tara Inn than the food and drinks.

“It’s also the guests that come in here,” he said. “When you come here, you’re coming into a place that has been around for so long it’s a legacy.”

The motto the Higgins family has held for 43 years is what keeps Seeley going.

“My favorite thing they say here is, ‘We don’t have customers, we have guests,’” he said.

Tara added the vibe of the inn has always been like their living room — a place to get together, share a meal and a beverage, and just hangout. 

“I think people believe that just because we’ve been here 43 years means that we’re going to be here for another 43,” Kate said. “And that’s not going to be the case if we don’t continue to get local support.”

Joe Higgins is happy that after four decades, people still stop into Tara’s.

“Dad was saying that he feels sorry for the local people that don’t realize this gem is in their own backyard,” Tara said. “And it’s true. You know, I used to say the only place to go that’s cheaper is McDonald’s, and now we’re cheaper than McDonald’s and the food is much better.”

And now thanks to “Chef Boot Camp,” Seeley might have a few new tricks up his sleeve. 

Although he can’t give away too much, he said on the episode he works on his seasoning and plating techniques. 

But in the end, no matter how cheap the food — and how delicious it is — people come back to Tara Inn for its welcoming attitude. 

Father offered more advice when Kate took over.

“Dad said to me, ‘You have an opportunity to be good to people and to help people,’” she said. 

It was Rocky Point quarterback Cody Miller who provided the spark for the Eagles in a League VI matchup at home where the senior found the endzone three times, one of which was an interception for a 73-yard return. But it was Kings Park running back Nico Laviano who countered with a pair of short yardage runs and a 29 yarder for the 42-31 victory April 3.

Kings Park quarterback Jonathan Borkowski, a junior, found the endzone twice, and Scott McConville, a sophomore, punched in for the opening score on a five-yard run.

Rocky Point senior Charles Gerace covered 62 yards on a pass reception from Miller, and teammate Devin Cline scored from 10 yards out.

The loss drops the Eagles to 1-2 in their division, and the Kingsmen notched their first win (1-2) of this COVID-shortened season.

The Eagles retake the field April 10 in a road game against Harborfields at 1 p.m. Kings Park is back in action at home April 9 against Hills West with a 6 p.m. start.

Activists attend a rally for police reform in Hauppauge March 15. File photo by Julianne Mosher

By Harry To

Suffolk County Legislator Sam Gonzalez (D-Brentwood) was the lone vote against the reform plan for the Suffolk County Police Department. The reform plan passed 16-1 in the county Legislature earlier this month.

“The passage of this plan today is truly a historic moment in Suffolk County, and I am grateful to all those who came to the table and everyone who took part in the reform process to tackle the toughest of challenges,” said County Executive Steve Bellone (D) in a press release.

In a statement, Gonzalez said that he voted “no” on the reform plan because independent oversight of police conduct was not included, leaving the plan “insufficient.”

“This reform plan is about our future; not only will it affect residents today, but it will also impact generations of residents long after us,” Gonzalez said. “The plan is insufficient and will not be effective unless there is serious discipline for wrongful actions. Clearly, there is a crisis of mistrust and for change to be successful — there must be accountability.”

Progressive groups across the country have advocated for police reform.

Indeed, many Long Island advocates share Gonzalez’s gripes with current reform plans. As a result, they drew up “The People’s Plan,” which includes civilian oversight for police misconduct and the creation of unarmed traffic enforcement.

“The plan that was released by Suffolk County in response to Governor Cuomo’s (D) executive order falls short of the transformative changes to the way we conceive of public safety that this moment in our community members are demanding,” said Jackie Burbridge, co-founder of the Long Island Black Alliance.

On the other side of the aisle, state Republicans attacked the reform bill for different reasons. Some cited the rise in anti-Asian hate crimes as a reason for opposing the reforms, such as state Sen. Alexis Weik (R-Sayville).

“One-party control in Albany has led to laws that have immediately released violent criminals, the repeal of 50-a, and an overall disdain for the men and women of law enforcement,” she said in a press release. “In light of the rising violence we see day in and day out on the news, particularly recent acts of violence against the Asian American community, we must shift course to a focus on restoring safety and accountability to the policies coming out of Albany.”

Still, the 1,000-page Suffolk County Police Reform and Reinvention Task Force Report received overwhelming bipartisan support from county legislators March 30.

by -
0 1361
Photo from the Library of Congress

By Rich Acritelli

It was 156 years ago this month, that after four long years of war, the confederacy was on the brink of destruction. For most of this time, Gen. Robert E. Lee’s Army of Northern Virginia operated with far less men and materials to oppose the Union. 

Through decisive leadership, he stymied the union at every turn, invaded Maryland in 1862, Pennsylvania in 1863, and his cavalry operated extremely close to Washington, D.C., in the summer of 1864 — where they were within sight of the capitol building.  The Confederates kept fighting, with the outside hope of securing a peace that would not end slavery or curb their state’s rights.

At the helm of the union leadership was President Abraham Lincoln (R) who continually agonized over the ferocity of the fighting and the extreme losses of all-American soldiers. He desperately wanted to end this carnage, but not until the south was defeated, the northern soldiers continued to fight to preserve the union and end slavery. 

Right up until the election of 1864, Lincoln and his closest allies were concerned that this president was vulnerable to losing to democratic opponent General George B. McClellan, who was also the former commanding general of all northern armies. 

Union citizens were not sure of McClellan’s plan if he won this election, in the type of peace that would be accepted with the south and the fate of slavery.

But the end was near when Lincoln promoted Ulysses S. Grant to the rank of Lieutenant General and the overall commander of all union forces within March of 1864. 

Grant was the most successful fighting figure within the entire nation, and he was the first person since George Washington to be permanently given this rank. Up until Petersburg and Richmond fell in early April 1865, Grant waged an unrelenting war against the confederacy. 

Grant never wanted to hold territory; his armies were expected to constantly pursue the confederate forces that operated against the Union. From 1864 to 1865, Grant’s strategy of “Total War” brought the confederacy to an end. Although he had taken heavy losses and was called a “Butcher,” Grant’s plans paid heavy dividends against an enemy that was completely unable to match the union strength in men, resources, and money that also caused them to be exhausted from the fighting.  

By the spring of 1865, the confederates were reeling from the warfare in the wilderness and were forced to guard the heavy fortifications that were in front of Petersburg and Richmond. Gen. William T. Sherman took over Atlanta in the summer of 1864, by that Christmas, he took Savannah, and moved up the coastline. 

His men destroyed everything that was in their path and brought the war to the people of South Carolina that widely supported the firing against Fort Sumter in 1861.  At no point were the con-federates able to stop the determination of Sherman that squeezed the southern soldiers through the Carolinas, where he planned to reinforce Grant in Virginia. Both generals and their massive armies expected to fight and defeat Lee.

Grant promoted Gen. “Little Phil” Sheridan to run the Army of Shenandoah Valley. For too long, the massive resources of this part of Virginia were used to feed Lee’s forces. Through the tenacity of Sheridan and his men, he carried out the will of Grant who stated that he did not want a “Crow” to fly over these productive lands. Sheridan vehemently fought Confederate Gen. Jubal Early that wreaked havoc on the Union homes and resources that were near Washington, D.C. and Maryland. 

That December, Virginian Gen. George Thomas who remained loyal to the Union was always seen as a slow figure, but when he finally moved, he hit like a “Sledgehammer.” His command was almost fired by Grant who believed that Thomas waited too long to oppose the confederacy under Lt. Gen. John Bell Hood that threatened the Tennessee city of Nashville.  

Lincoln was concerned about this state being overrun by the confederates and Grant worried that if Thomas did not halt this movement, Hood would push his men toward the Ohio River. Over two days on Dec. 15 and 16, Thomas smashed this southern army that retreated back into Mississippi. As a result of this battle, Thomas demonstrated his decisiveness as a fighting general through his re-solve in soundly defeating Hood. 

By the early spring of 1865, it was Grant’s turn to change the tide of the fighting in Virginia. It was a painfully slow process for Grant to overrun the positions that were well fortified and held by Lee. At this final stage in the war, Grant completely extended his lines in front of Richmond and Petersburg. Lee’s men were still willing to fight, but they were unable to fill in their lines with fresh soldiers, as many men were starving and deserting in large numbers.  

Many of these men understood that the confederacy was on the brink of defeat through the successes of Sherman, Sheridan, and Thomas.  With scarce food for the residents of Petersburg and Richmond and Lee unable to secure enough feed for his horses that were to weak to pull artillery pieces, Grant was confident that the end of this conflict was imminent.  

At this stage in the war, Grant invited the president to leave the politics of the capitol, and to visit the union headquartered at City Point, VA.  Lincoln spoke to soldiers, visited the wounded, rode horses with Grant and told stories around nightly fires. Although both men barely personally knew each other, Lincoln’s trust in Grant far surpassed any other general in the union. 

They had a good deal in common, where Grant and Lincoln both lived difficult lives that saw failure, were from the mid-west, and they wanted the quickest way to win this war.  Lincoln appreciated the honesty of Grant, his tenacity to fight Lee, and the battlefield success that Grant achieved that helped the president win his re-election against McClellan.  

After four years of setbacks, Lincoln was on the cusp of victory by one of the strongest armies in American history that the nation ever mobilized.  

After the union victory at Five Forks, Virginia, Grant ordered Sheridan to assault the right flank of Lee, and to operate within the rear of Confederate forces to end this 292-day military siege to take Petersburg. By April 2, 1865, Grant ordered assaults across the entire southern lines that penetrated the defenses of the confederates and made progress towards Petersburg and Richmond. 

In a matter of days, Lee lost 10,000 soldiers that were killed, wounded and captured. As the union moved forward, the valuable railroads from Petersburg were cut off from Richmond. In a matter of moments, the trenches that were firmly held by the confederates, were empty, and in full retreat. As these two notable southern cities were about to be captured, Lee warned Confederate President Jefferson Davis that Richmond would only be held for a couple of hours and that the government had to flee, or it would be taken by Grant.

It was only four years before Richmond fell to Grant that he was a private citizen in Galena, Illinois. Since he left the army under the threat of a court martial due to heavy drinking on duty in 1854, Grant struggled to earn a living for his family. 

Once the war began, he quietly stated that any person that opposed the union was treasonous against the government. While Grant is perhaps the finest general to lead American armies, when the war started, he was refused a commission back into the regular army under McClellan. Illinois Governor Richard Yates presented Grant with the last of four colonel positions to lead a volunteer regiment.  

Quickly, Grant understood that the only way to win this war was to insensately fight the confederates.  He captured enemy armies at Fort Donelson in February 1862, Vicksburg in July 1863, and narrowly missed the destruction of General Braxton Bragg at Chattanooga at Thanksgiving of 1863.  

As Lee was a respected general, he never captured any union armies. But Grant captured three confederate armies, the last being at Appomattox Courthouse on April 9, 1865. 

This unassuming American, that was a farmer, a storekeeper, a seller of firewood, and a veteran of the United States-Mexico War was the most important weapon that Lincoln had at his disposal to preserve the Union and end slavery. 

It was at this moment many years ago that Lincoln received word that Petersburg and Richmond fell and that the Union would be preserved due to the support of Grant and his armies.

Rocky Point students Sean Hamilton and Zachary Gentile helped contributed to
this story.

Stock photo

Suffolk County Police arrested two women for unlicensed massages during a raid at a massage parlor in Miller Place this evening.

In response to numerous community complaints, Suffolk County Police Sixth Precinct Crime Section officers, along with the Town of Brookhaven Investigator, the Town of Brookhaven Fire Marshal, and the Town of Brookhaven Building Inspector, conducted a massage parlor investigation at Shangri-La Spa & Bodywork, located at 832 Route 25A at approximately 8 p.m. on April 1.

Chao Ma and Li Huang were arrested and charged with Unauthorized Practice of a Profession, a Class E Felony under the New York State Education law. The Town of Brookhaven Investigator and Fire Marshal issued multiple violations to the tenant.  The establishment was closed by the Brookhaven Town Building Inspector as a result of the violations.

Ma, 36, and Huang 37, both of Flushing, are scheduled to be arraigned on April 20 at First District Court in Central Islip.

A criminal charge is an accusation. A defendant is presumed innocent until and unless proven guilty.

 

Photo from Craig den Hartog

The Port Jefferson Station/Terryville Chamber of Commerce is presenting the Old Town Blooms Daffodil Dash Virtual one mile, 5K and 10K Run/Walk later this month. 

Chamber member and owner of Emerald Magic Lawn Care Craig den Hartog has decades worth of horticultural consultant experience. He and a team of local people began planting daffodils as an effort to clean up the community — an initiative he called Old Town Blooms.

“Me and a few neighbors were noticing the roadside getting more and more litter,” he said. “Instead of complaining about it, we took it upon ourselves to clean it up.”

Along Old Town Road, from Coram to up near Setauket, more than 30,000 daffodils have been planted, brightening things up. The initiative has expanded throughout the years.

“If you clean up an area, it stays clean,” he said.

The daffodils became so beloved by the community that last year, before the COVID-19 pandemic, the group wanted to create a day dedicated to the flower. Unfortunately, thanks to the global virus, that day was cancelled.

So, this year, in a partnership with the chamber, they decided to host a virtual race, that will help support the Port Jefferson Station Train Car, flag fund and community beautification process.

Called The Great Daffodil Dash, funds raised from the race will help keep the flags flying and help repair the train car — a historic spot that the chamber acquired in the 70s — while helping to buy more bulbs for the area.

Den Hartog said the PJST Chamber Train car is one of the last remaining early 1900 electric baggage coach cars. It was put in service around 1914 traveling from Jamaica station to Manhattan. The train car was transported to its current location in the mid-1970’s and is a Suffolk county landmark situated alongside the chamber’s memorial American flag within the Town of Brookhaven. 

The race will begin April 17 and go until April 25. Participants can choose from several different distances, including a one mile, 5K, 10K or simply a walk. Racers then use social media to post their times, and photos, for the event. 

To sign up for the race, or to donate to the cause, visit pjstchamber.com. For questions, contact Craig at [email protected].

The Suffolk County Sheriff’s Office held a swearing in ceremony for 20 new Deputy Sheriff Recruits on Thursday, April 1, 2020, at the Maxine S. Postal Auditorium in the Riverhead County Center. These new Deputy Sheriff Recruits will begin a rigorous six-month training program that includes instruction in firearms, emergency vehicle operations (EVOC), EMT training, and individualized field training. The recruits will graduate in the early fall, joining a force consisting of 230 Suffolk County Deputy Sheriffs.

Sheriff Errol Toulon Jr. welcomed these new deputies to the Sheriff’s Office, reminding them that they “now hold a position of authority in Suffolk County, and with that authority comes great responsibility.”

 For more information on the Suffolk County Sheriff’s Office Policing Division, please visit www.suffolksheriff.com.

Photos courtesy of Suffolk County Sheriff’s Office

Pictured from left, Councilman Neil Foley, Councilman Kevin LaValle, Councilman Dan Panico, Councilwoman Jane Bonner and Supervisor Ed Romaine.

Supervisor Ed Romaine has announced that the free mulch and compost is available at seven, conveniently located Town facilities. The free mulch and compost are part of the Supervisor’s “Greening Brookhaven” initiative. Mulch and compost are available in bulk, so residents must bring shovels and containers to load it into their vehicles. All will be distributed on a first come, first served basis while supplies last.

Residents of Brookhaven Town may pick up free mulch and compost at the following Town facilities:

• Brookhaven Town Hall, South Parking Lot, One Independence Hill in Farmingville (residents only)

            Monday – Friday from 9:00 am to 7:30 pm and Saturday-Sunday 8:00 am to 8:00 pm

• Percy Raynor Park, Route 347 and Belle Mead Road in South Setauket (residents only)

           Monday – Friday from 7:00 am to 9:00 pm and Saturday and Sunday from 8:00 am to 8:00 pm

• Rose Caracappa Center, 739 Route 25A in Mt. Sinai (residents only)

           Monday – Friday from 7:00 am to 9:00 pm and Saturday and Sunday from 8:00 am to 8:00 pm

• Brookhaven Landfill, 350 Horseblock Road in Brookhaven Hamlet (residents and commercial)

            Monday – Friday from 7:00 am to 2:45 pm and Saturday from 7:00 am to 12:00 noon.

• Manorville Compost Facility, Papermill Road in Manorville (residents only)

           Monday – Friday from 7:00 am to 3:00 pm (Closed for lunch 11:50 am – 12:30 pm)

• Holtsville Ecology Site, 249 Buckley Road in Holtsville (residents only)

          Monday – Friday from 9:00 am to 3:00 pm

• Robert E. Reid, Sr. Recreation Center, Rte. 25A and Defense Hill Road in Shoreham (residents only)

           Monday – Friday from 7:00 am to 9:00 pm and Saturday and Sunday 8:00 am to 8:00 pm

Commercial vehicles are permitted only at the Brookhaven Landfill, where a fee of $12 per yard will be charged.

For more information, call 631-451-TOWN or visit the Town website.