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Tony Zador. Photo courtesy of Cold Spring Harbor Laboratory

By Daniel Dunaief

For some people, the frontier lies deep in space, further than the eye can see. For others, the frontier resides at tremendous pressure beneath the surface of the ocean. For Tony Zador, the chair of neuroscience and professor of biology at Cold Spring Harbor Laboratory, the frontier is much closer to home, in the collection of signals in our brains that enable thought and direct our actions.

Recently, Zador and his research team helped explore that frontier, developing a technological innovation that allowed them to see where nervous system cells from one important region projected into other areas.

About six years ago, Zador came up with the idea to barcode the brain. Zador and his former graduate student Justus Kebschull explored the connections between the locus coeruleus (LC) and other parts of a rodent brain. The LC is responsible for reacting to stressful situations, allowing an animal to stimulate areas that might help save its life, including those responsible for visual or auditory processing.

Researchers believed that the intercom system that connected the LC to the rest of the brain could stimulate all areas at once, like a building-wide announcement coming over the public address system. What scientists didn’t know, however, was whether that communication system could send messages to individual areas.

“People knew before our work that neurons in the locus coeruleus broadcast their signals throughout the cortex,” Zador said. “What was not known was whether there was any specificity. It was always assumed.”

Zador found that individual neurons had precise connections to different parts of the brain. While this doesn’t prove that the LC can selectively activate one area, the way a superintendent might send a signal to one wing of a building, it demonstrates the specificity of the connections, which “raises the possibility” of selective signals.

Indeed, if each neuron diffusely spread out across the entire cortex, there would be no way to achieve localized control over cortical functions through the LC system. The visual cortex, for example, would be alerted at the same time as the auditory and frontal cortex.

Ultimately, Zador is interested in the brain’s neuronal network. The way nervous system cells communicate in our brains can help us understand how we process and interact with the world around us. Down the road, he is hoping to help create something called a connectome, which will provide a map of that network.

This information, at a basic level, could provide a better understanding of neurological conditions such as autism, schizophrenia, depression and addiction.

At this stage, however, Zador is building a network called the projectome, which provides a map of the specific regions neurons go in the brain. He collects this information by inserting a deactivated virus with a unique genetic code into the brain. These viruses act as a label, allowing Zador and his colleagues to trace the areas where individual neurons go. This technique, he said, doesn’t indicate whether neuron one is connected to neuron two, three or four, but, rather, it indicates whether neuron one is connected to a bunch of neurons in regions one and two but not in three and four.

Zador “had to develop a method of bar coding each neuron so that it is unique and a technique of detecting each bar code individually,” said Bruce Stillman, the president and chief executive officer of Cold Spring Harbor Laboratory. By collecting numerous samples of where these neurons go, Zador, his collaborators and other scientists can determine the natural range of variability for animal models of individuals with typical behaviors and reactions. Once they establish that range of typical wiring, they can compare that to animal models of neurological challenges, like autism. Zador wants to “create a baseline against which we can compare neuropsychiatric models of disease.”

Stillman explained that Zador’s focus at CSHL has been on cognition — how the brain makes decisions, retains memory and pays attention to tasks at hand. Zador, Stillman suggested, is “one of the pioneers in establishing the rodent cognition area.”

To understand cognition, however, Zador needed to see what regions of the brain are connected to other areas, providing a road map of the brain. Even though he didn’t have a background in molecular biology, Zador benefited from working with specialists at CSHL to create this bar coding, Stillman explained. Stillman described Zador as “bright” and “broad thinking.”

Zador said the next step in his work will be to relate the projections to the individual cells’ function in the brain. He would also like to see their neuron-to-neuron connectivity. He said he is pursuing both goals and hopes to submit a paper in the next month or two describing such a method for the first time.

“Although we can sequence the codes” from neighboring neurons, “we still have work to do to figure out connectivity,” Zador said. “That involves significant molecular tricks that we’re refining.”

Georgio Ascoli, a collaborator with Zador and the director of the Center for Neural Informatics at the Krasnow Institute of Advanced Study at George Mason University, described Zador as an “internationally renowned, highly respected scientist,” whose best known contributions relate to the challenge of understanding how the brain can seamlessly decide which stimuli in a varied environment like a cocktail party to listen to among numerous choices.

A resident of Laurel Hollow, Zador lives with his wife Kathy Shamoun, who practices Chinese medicine at CSHL and is a childbirth educator and doula. The couple has two sons, Ronin, 10, and Bowie, 6.

As for the benefits of this bar-coding approach, Ascoli explained that the technique is “potentially revolutionary because of its inherent scalability to full mammalian brain mapping, which is currently out of reach for alternative approaches.”

By Ellen Barcel

The term monoculture is generally used in agriculture to refer to a farmer raising only one variety of a particular crop. There are benefits and disadvantages to monoculture. The benefit is that a farmer can select the best, most well-adapted plant, a plant that will produce the biggest harvest, etc.

The disadvantage of monoculture is that if that particular plant is attacked by an insect pest, fungus, bacteria or virus to which it has no resistance, the entire crop can be wiped out. This happened in the 1800s when only a few strains of potatoes were raised in Ireland. When they were attacked by a blight to which they had no resistance, the Irish potato famine was the result. Had they grown a broader variety of potatoes (and other food crops), this wouldn’t have been as big a disaster.

The same concept can be applied to gardeners when they plant virtually all of the same type of plant. When an insect pest or some sort of disease strikes a particular variety of plant, then their garden is wiped out.

Current situations to keep in mind

Oak wilt has been found in Central Islip recently. It’s a fungal disease that blocks the water-conducting vessels of a tree. Without water, the tree dies. At present there is no cure for oak wilt. The trees must be removed and destroyed so the disease doesn’t spread. This potentially could be a problem on Long Island since we have so many oak trees growing here naturally.

Southern pine beetles have been found on Long Island. The southern pine beetle bores into healthy trees, eventually killing the trees. The Department of Environmental Conservation has been fighting this forest pest, and recently New York State provided grants to local communities to help control it by cutting down the infested trees and destroying them, again, the best method of control.

The Asian longhorn beetle is a pest that particularly attacks hardwood trees. According to New York State Department of Agriculture, it was first discovered in North America in 1996 in Brooklyn. The beetles were detected in Islip in 1999 and eradicated in 2011. They were also detected on Staten Island in 2007 and eradicated in 2013. Recently, an infestation of the beetle has been found in West Babylon. Check your pool filters for these pests and check your hardwood trees for signs of infestation such as bore holes.

Some helpful strategies

◆ Check your trees more frequently. Look for anything out of the ordinary: fungus, unusual deposits of sap, holes in the bark, etc. Call in an arborist if you see anything you don’t like. The sooner a problem is detected, the easier to control it and prevent its spread.

◆ A broader solution is to avoid monoculture. Plant a variety of trees and shrubs that do what you want a particular plant to do: provide shade, provide a living fence, provide a specimen plant, etc. That way, if a pest or disease attacks one species, you have a chance of keeping at least some of your carefully tended plants.

◆ Look for disease- or pest-resistant plants. For example, the Irish potato famine was caused by a fungus that also attacks certain tomato cultivars. This was a problem on Long Island just a few years ago. Check plant tags and catalog descriptions. This is particularly true for new trees being added to your property. It’s easy enough to try a new variety of tomato plant each year, but trees take many years, decades in some cases, to reach maturity.

◆ Lastly, support organizations that are working to develop disease-resistant plants. For example, The American Chestnut Foundation is working toward developing disease-resistant plants. The American chestnut tree was nearly wiped out by a fungal disease known as the chestnut blight in the early 20th century. The tree was native to much of the eastern part of North America. Visit www.acf.org for further information on its work.

For further information on the above and other garden pests and diseases, go to www.dec.ny.gov, www.na.fs.us and www.agriculture.ny.gov.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension of Suffolk County and its Master Gardener program, call 631-727-7850.

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Former Centereach team members raise their helmets in a display of unity. File photo by Greg Catalano

By Joseph Wolkin

According to Centereach football coach Adam Barrett, having a 4-4 record isn’t good enough.

The Cougars’ 2015 record placed them in a tie with Half Hollow Hills East for ninth in Division II out of 14 teams. With several key areas to work on, including developing sophomores and juniors from last year’s team, Barrett is hopeful for the team’s 2016 season.

“We have to top our win total from last year,” he said. “Obviously, we want to be better. I think we have the talent and the group that can get us to the playoffs for the first time in a while. We have to get better.”

Centereach missed the playoffs once again in 2015, putting pressure on several returning starters, including incoming senior Shawn McFarland. The wide receiver, who also played on the defensive side of the ball last year, is expected to be a team leader this season.

However, McFarland isn’t the only returning starter Barrett is counting on to carry the team.

Junior running back Alec Kiernan is on the coach’s radar as someone who will stand out in 2016. Standing at 5-feet, 10-inches tall, he continuously defeated opposing rush defenses throughout his sophomore season. Highlight reels show him methodically moving his way through defenders, including an approximately 50-yard rush and another 40-yard one for a touchdown.

“We have a lot of seniors this year,” Barrett said with optimism. “We were a little bit younger last year. I think across the board, a lot of guys have more varsity experience already, so that will help us this year.”

The Cougars will have a first-year starter at quarterback in 2016, with Jay Morwood making the move from junior varsity. According to Barrett, there is a lot of pressure for Morwood to perform early and often.

With 14 seniors on the squad, Barrett expects the team to be stronger this season, but he understands the challenges ahead. The Cougars must defend the ball better after being outscored 184-130 last year, including shutouts at home against Huntington and Half Hollow Hills East, along with an away game at West Islip.

There might be light at the end of the tunnel though, now that there are more student-athletes focusing on the football program at Centereach.

“We’re getting a full-year commitment from these kids now over the last couple of years,” Barrett said. “In the past, it hasn’t been that way. These kids are really putting in the time over the offseason in the weight room and coming to spring ball after playing two to three sports. They have to go in the weight room and stay in shape all year, so that way they’re ready to go as soon as their spring sports are over. We have a year-round commitment to football, and it’s making a difference.”

Green beans mature in about two months. Photo by Ellen Barcel

Now that it’s August, you’ve been enjoying your garden’s produce. Some varieties of tomatoes have already ripened. The fresh corn has been delicious. You’ve had beans and salads fresh from the garden. But, it’s time to start thinking about your second harvest of quick growing and cool weather veggies.

The average first frost on Long Island is the end of October (central North Shore and North Fork) to early November (North Shore of western Suffolk and Nassau counties). These, of course, are averages. I remember a December when I still had geraniums blooming while I was putting out my Christmas wreath. And, there have been early Octobers with frost, times when I’ve rushed to get my houseplants, which were summering outside, back into the house.

Radishes mature in under a month. Photo by Ellen Barcel
Radishes mature in under a month. Photo by Ellen Barcel

First, look at the packages of seeds and see how long it is from planting to maturity. For something like green beans, depending on variety it can be anywhere from 50 to 60 days. So, knowing that the end of October is just about the last of the growing season, count backward. You need to plant the last of your green beans, again depending on variety, by the beginning of September. That will give you the two full months you need for plant maturity. Start now, and plant another row each week, finishing up the beginning of September. Lettuce is another quick growing crop. Leaf lettuce is a cool weather crop and matures in 40 to 50 days. So, the last sowing of lettuce needs to be mid-September. Head lettuce takes longer — 70 to 90 days, so chances are it won’t have time to mature.

Some varieties of cucumbers will mature in 60 days, while others take longer.

Summer squash will mature in about 60 days and radishes under a month. You can plant your radishes up to the end of September and still have a harvest before frost.

Green onions (scallions) will be ready to be picked in 50 to 60 days. Again, plant up until the beginning of September. Okra will mature in 50 to 60 days. Corn will mature, depending on variety, in 65 days and beets in 55 to 70 days. Kohlrabi will mature in 50 to 60 days.

Green tomatoes, if large enough in autumn come frost, may ripen in the house. Photo by Ellen Barcel
Green tomatoes, if large enough in autumn come frost, may ripen in the house. Photo by Ellen Barcel

Tomatoes are interesting in that the plants you put down in spring will continue to set fruit into fall, as long as the weather doesn’t get too cold. This means that you may have a lot of green tomatoes at the first frost. If they are large and with a tinge of orange, try to ripen them indoors. Some people swear by the brown paper bag method. Or, consider either making fried green tomatoes or pickled tomatoes. This latter treatment is more reliable. I’ve had some tomatoes I’ve tried to ripen just go to mush, especially if they were very small.

Remember that the above, and any dates listed on seed packages, are for optimal conditions. A sudden cold spell can delay plant maturity. Second crops can be less reliable than planting in spring, but, all you’ve invested is the cost of a few packages of seed. If it’s very dry, remember to water well. Use fertilizer, especially for very heavy feeders like tomatoes. Good luck and enjoy your second harvest!

Ellen Barcel is a freelance writer and master gardener. Send your gardening questions to [email protected]. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

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Three Village fourth-grade students hear about the carriage shed and about the horse and carriage days during a Founder’s Day program. Photo from Beverly Tyler

By Beverly C. Tyler

Photographers have been taking pictures of the Caroline Church Carriage Shed in all seasons for many years. Since it was completed in the spring of 1887 at a cost of $273, this simple open building has aged gracefully, becoming more beautiful as the roof took on a natural wave shape that added to its special appeal. In addition, its utilitarian construction of white oak beams, white pine boards, cedar shingles and black locust posts allows us to see the construction methods that date back beyond when the shed was constructed, to the beginnings of our community when our homes, barns and out-buildings were built using these same local materials.

The shed’s seven bays for horses and carriages were funded by Mary Smith, Thomas Hodgkins, Margaret Dickenson and Sarah Dominick, General Francis Spinola, Shepard Jones, Mrs. Frank Norton and William Edwards, local residents who wanted shelter for their horses and carriages. A painted family name board was attached to the rear wall of each stall or bay.

In November of 1892, Thomas Hodgkins, who built the Emma Clark Library for the community in memory of his niece, wrote a note to library trustee Israel Tyler, “It has just occurred to me that my horse shed at the Episcopal Church may be of some use to yourself and family, and as I shall never again have any use for it, I hereby offer it to you as a free gift. Very Truly Yours, Thomas G. Hodgkins.”

Hodgkins died in December 1892 and is buried along the entrance walk in the Caroline Church graveyard. Israel Tyler’s name is still there on shed bay number three.

Barbara Russell, a member of the Caroline Church Historical Committee wrote, “What appears to some as a building that outgrew its original use about 100 years ago is … a rather unique parking place, the vehicles just changed. I always preferred it on rainy Sundays, as I could exit my car and open my umbrella without getting wet. In summer months, my car stayed cool in the shade. Those Victorians knew what they were doing when they planned and built a simple structure to make life a little more pleasant. The sliding windows on the west wall just gave the horses a little air and a view … Horses like to see what is going on around them.

“What does it look like to residents who travel Main Street or Dyke Road, and pass it everyday? What does it look like to a newcomer, maybe shopping for a home in Setauket? What does it look like to a child who sees it for the first time? To know the answers, you will have to ask your friends, your new neighbors, and the seven-year-old who lives down the street. But most important: What does it look like to you?

“Is it a humble structure that reminds you of a simpler life? Life may have been simple, but it wasn’t easy. We can rush through the morning, jump into the car and drive to church in a temperature-controlled car. In 1887, in addition to getting ourselves ready, we would have fed, groomed and harnessed the horse to our carriage. Then we made our way to church, rain or shine, hot or cold.”

In 1991, the church and cemetery, including the carriage shed, were listed on the National Register of Historic Places. The criteria include age, integrity and significance. The carriage shed, still in its original location, easily meets all of these.

In April, 2016, 450 fourth-grade students from the Three Village Central School District toured Setauket’s original settlement area including the carriage shed. They learned about the shed and about the horses and carriages that were a part of life here for more than 300 years. They also discovered that before the carriage shed was built, a colonial one-room schoolhouse stood on the site. From 1700, until a new school was built in the center of the Setauket Village Green in 1869, all of the children from Setauket, East Setauket and Drowned Meadow (now Port Jefferson) attended school here, including all the local children who later became members of the Revolutionary War Culper Spy Ring.

Tours of Caroline Church and the churchyard, as well as tours by the Three Village Historical Society include the historic Caroline Church Carriage Shed and speak to the many centuries when horses and carriages were essential to our lives.

Today the carriage shed needs extensive restoration. Caroline Church has hired an architect for plans to restore the shed to its original condition and has applied for grant funding to help offset the cost of restoration. “We believe the 1887 carriage shed, as the 1729 Caroline Church building, are historic parts of the Three Village community,” reported Don Muffly, senior warden at Caroline Church. “We need the community’s financial support as the cost of restoration is beyond the resources of the church alone.” If you can help, please send your tax deductible contribution to Save the Carriage Shed, C/O Caroline Church, 1 Dyke Road, Setauket, NY 11733. For further information call 631-941-4245.

Beverly Tyler is the Three Village Historical Society historian and author of books available from the Three Village Historical Society.

The village has scaled back a plan to stripe its basketball courts for pickleball after one resident said it would be a big dill to hoops players. Photo by Elana Glowatz

Village officials are making a compromise to avoid a pickle.

The basketball courts at Rocketship Park in downtown Port Jefferson were due for a redo, and while a Long Island company was repairing the court surface, village Trustee Stan Loucks had arranged for workers to also add stripes for people to play pickleball when the four hoops were not being used. But that plan has changed.

Pickleball is a sport that involves paddles and a net and has similarities to tennis and badminton. Officials added pickleball striping at the basketball courts at the park, between Barnum Avenue and the municipal parking lot behind Village Hall, to other work — which included repairing cracks, and dips in the surface that attract puddles — to embrace the growing sport trend.

But one resident was half-soured on the idea of basketball players potentially turning green with envy as they lost out on court time while others were playing pickleball.

Myrna Gordon called the courts a spot that “attracts many people from surrounding communities” in a letter to the editor last month, an opinion she also expressed to Loucks in person during board of trustees meetings in recent months.

“Culturally diverse people come to play pick-up games,” she wrote. “Converting this area for dual purposes would be an especially negative act when there are alternative sites for pickleball in the village.”

Gordon has suggested using the park on Texaco Avenue in uptown Port Jefferson, across from the upcoming apartment complex, for pickleball to avoid taking away court time downtown and to potentially attract people to the blighted uptown area.

Loucks announced at the board meeting on Monday that the pickleball proposal would be bumped back to keep ballers cool as cucumbers.

Instead of putting down lines for the sport on the basketball courts at Rocketship, the village is going to start by running a one-hour pickleball program on the court with removable nets and stripes, as a method of gauging resident demand for a venue for the activity.

The program will take place in the middle of the day, while young players are in school, the trustee said.

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The caprese salad pairs tomatoes and basil with fresh mozzarella. Stock photo

“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” — M.F.K. Fisher, “Vin et Fromage”

By Bob Lipinski

Before we start on our mozzarella journey, it’s important to note its correct pronunciation (mohtz-ah-REHL-lah). Now, this stringy, elastic, slightly salty cheese that often smothers pizza is not indicative of true mozzarella. In fact, this mozzarella is usually specially made for pizzerias.

In 1899, Giuseppe Pollio came to the United States bringing with him a recipe for success . . . his family’s old world tradition of making mozzarella. The company is Polly-O, which also makes a “string cheese” mozzarella.

Now, the mozzarella I’m going to discuss and pair with wine and fruit is the freshly made cheese, often found still warm, in the Italian neighborhood latticini (store that makes dairy products).

The making of mozzarella dates back to the 1400s in southern Italy, but it wasn’t until the 16th century that the white buffalo, descendants of the Indian water buffalo, were brought to Campania. The buffaloes are bred in Campania, Italy, and their low-yield milk is utilized in making mozzarella, although cow’s milk is used in most other countries. In addition to Campania, the cheese is also made in other Italian regions such as Apulia, Latium and Molise, and in 1996 it was awarded its own PDO by the Italian government and called Mozzarella di Bufala Campana.

The name “mozzarella” is derived from the word “mozzare,” which means “to top off or cut,” referring to the hand method of production. When freshly made, the cheese drips profusely with whey. A smoked version, called “mozzarella affumicata,” is also produced. Mozzarella is rindless with a creamy white exterior and interior. Various shapes and sizes including round, rectangular and salami-shaped are available. When twisted or braided it’s called “treccia.”

Mozzarella is soft, moist, and quite pliable, sometimes almost elastic, hence the popularity of “string cheese” sticks. It has a mild, delicate and slightly tart-sour flavor.

When pairing mozzarella, look for young red or white light-bodied, fruity wines that don’t overpower the cheese.

Regarding food, I like to use mozzarella in the classic salad of Capri, Italy, known as caprese. Purchase some freshly made mozzarella (there is some mail-order buffalo milk mozzarella available, but it needs to be eaten within two or three days). Now, a simple overlapping of similar sized, thinly sliced tomatoes and mozzarella sandwiched between pieces of fresh basil, sprinkled with salt and pepper, then lightly drizzled with extra-virgin olive oil and perhaps a delicate touch of a high-quality balsamic vinegar. The simplicity of the cheese makes all the difference in this dish.

When pairing mozzarella, look for young red or white light-bodied, fruity wines that don’t overpower the cheese. Some of the red wines I happen to like from Italy include Barbera, Bardolino, brachetto, dolcetto, sangiovese, and Valpolicella. White wines from Italy would be Frascati, Gavi, pinot bianco, pinot grigio, soave and verdicchio.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” (available on Amazon.com). He conducts training seminars on wine, spirits, and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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Words mean everything. Words mean nothing.

What’s going on in the world of words? Well, for one, we’ve become hypersensitized to words. Or, wait, maybe we’re desensitized.

We fling words across the aisle at our enemies, becoming both a victim and a perpetrator. We are more sensitive than the other guy until he seems absurd, and then we claim that his hypersensitivity is triggering our insensitivity.

And therein lies the tricks of the trade. Shakespeare would have a field day with a world so preoccupied with gender. The Bard focused on gender identity and gender issues through many of his writings and musings.

Are we the gender we choose, or do others have too much to lose, if we allow people to use the restroom of their gender identity?

Now that it looks like it’ll be Trump versus Clinton, the epic battle will no doubt become a war of words, wills and wallets. Who has the most money, where did it come from — and how will these people who have millions and billions help those with big dreams but small bank accounts?

Bernie Sanders isn’t going gently into that good night, nor should he. He’s forced Clinton to focus on the unequal distribution of wealth and he seems to be having a jolly time through a primary season that has brought pain and suffering to so many Republicans.

Whither Jeb Bush? The poor establishment candidate had the money but not the votes, while Trump directed verbal daggers at everyone else in the field. Whether Cruz was a lyin’ guy or not, Trump stuck that label on him the way novelist Nathaniel Hawthorne attached the scarlet “A” (for adulteress) to Hester Prynne in “The Scarlet Letter.”

Now that he’s no longer in the race, will Cruz decide to play the lyre, or will he retire from the national scene?

You have to imagine Trump is preparing memorable one-liners for the woman who wants a shot at the White House. When you don’t have anything else to say this year, make sure you point an angry finger in the direction of your adversary for whom you have abundant animosity.

Will Hillary deflect the disparaging dialogue the Donald directs, or will she flutter and stutter like so many of Trump’s other adversaries who have become political roadkill? Will he focus on her face as he did with Carly Fiorina?

Leaving the political realm, how about those Yankees? I know the better bet is the Mets. The team from Queens is proving that last year was no aberration, and it has the pitching and the hitting to play deep into October. But I’m a Yankee fan through and through which means that, these days, I’m feeling blue. I suspect the cast of “Gilligan’s Island” might even feel sympathy for a team that’s discovered a myriad of methods to strand runners every game, with nary a chance to cross the plate and return home.

The Bronx Bombers are playing like Bronx Bummers. This team, with its expensive, aging veterans and its floundering youngsters, may finish below .500. Even in a world where one out of three isn’t bad for a hitter, one out of two wins is horrific for any team.

And then there are the movies, those sweet escapes from the political jungle and the athletic battlefield. But wait, the top-grossing movies of last weekend were “The Jungle Book” and the Civil War movie with Captain America, which means that even in our movie dreams we are escaping to familiar themes. Maybe we enjoy our imaginary characters going to battle, allowing us to turn our words into swords.

By Melissa Arnold

For more than 25 years, the volunteers of Welcome INN have gathered week after week to prepare meals for local people in need.

Volunteers from Welcome INN divide their time between four different churches five days a week. Photo from Marge Tumilowicz
Volunteers from Welcome INN divide their time between four different churches five days a week. Photo from Marge Tumilowicz

They’ve never sought out the spotlight for their work — all of them are unassuming folks who just want to lend a helping hand, says the organization’s president Marge Tumilowicz.

But this week, the Port Jefferson Village Center will unveil a photo exhibit to showcase and honor their commitment to service in the community.

Soup kitchens have been a constant presence in the Port Jefferson area since the 1970s, when members of local religious groups saw countless families struggle during a recession. Over time, these independent groups determined they could do the most good under the umbrella of a larger organization.

In 1989, four area soup kitchens joined the Interfaith Nutrition Network (INN), which feeds and houses people throughout Long Island. Today, Welcome INN serves up to 100 people per meal, five nights a week.

It takes a village
Tumilowicz says it truly takes a village to pull off a meal that large on a weekly basis, but volunteers are never hard to come by. Over 200 people play a part at the INN’s kitchens, helping with setup, cooking, cleaning and anything in between. They are a well-oiled machine.

“Early in the morning, cars will go to the local supermarket for pickups, then bring them back to the [kitchen] for sorting. Whatever supplemental food is needed gets picked up by the coordinator. Then, in the afternoon, the cooks and setup people arrive. By 5:30 [p.m.], our servers are in place and the doors are opened,” Tumilowicz explains.

Guests are given appetizers immediately when they arrive, says Susan Davis, coordinator of Friday night dinners at First Presbyterian Church in Port Jefferson. “We want to make sure our guests have something to eat right away because some of them come to us as their only meal for the day and they’re very hungry.”

Then comes a from-scratch soup, fresh salad, a main course with a protein, starch and veggie and dessert. Guests are also sent home with a sandwich or leftovers.

Coordinator Terri Arrigon oversees Monday night meals at Christ Church Episcopal in Port Jefferson. She noted that many of the guests that frequent Welcome INN are not homeless. Some are unemployed or underemployed, and others are simply looking for camaraderie.

“We want to respect their privacy so we don’t really ask personal questions, but sometimes guests will open up about their situation,” says Arrigon, a volunteer for the past three years. “Working with the INN has really opened my eyes to the diversity of communities here on Long Island.”

Volunteers from Welcome INN divide their time between four different churches five days a week. Photo from Marge Tumilowicz
Volunteers from Welcome INN divide their time between four different churches five days a week. Photo from Marge Tumilowicz

The value of volunteers
As for the photo exhibit, Tumilowicz jokes that there’s an unusual backstory: Last fall, Welcome INN was given the Humanitarian of the Year Award by Jefferson’s Ferry, a retirement community in South Setauket. With the INN’s volunteers scattered all over Long Island, Tumilowicz approached the Port Jefferson Village Center about displaying the award there for all to see.

They offered her something even better — why not display an entire collection of photos from over the years?

Tumilowicz reached out to Welcome INN’s graphic designer Karen Loomis, and the result compiles shots of all four soup kitchens in action along with inspirational quotes.

“It’s demanding work — we’re on the go the whole time and many of us do not have young bodies — but we’re there because we want to be there and we love it,” Arrigon says. “I’m delighted that we’re getting this opportunity to recognize the value of our volunteers, to show them how much we appreciate them. And it’s a great way to let the community know that we’re out there.”

The Welcome INN exhibit is on display for the rest of this month on the third floor of the Village Center, 101 East Broadway, Port Jefferson.

To learn more about Welcome INN, including meal times and volunteer information, visit https://the-inn.org/programs/soup-kitchens/welcomeinn.

 

Welcome INN operates out of the following locations:

St. Paul’s Evangelical Lutheran Church, 309 Patchogue Road (Rte. 112), Port Jefferson Station, NY 11776
Hours of operation: Serves lunch Sundays from 1 to 2 p.m. and dinner Wednesdays from 5:45 to 6:45 p.m.

Christ United Methodist Church, 545 Old Town Road, Port Jefferson Station, NY 11776
Hours of Operation: Serves dinner Tuesdays, 5:45 to 6:45 p.m.

Christ Episcopal Church, 127 Barnum Avenue, Port Jefferson, NY 11777
Hours of operation: Serves dinner Mondays, 5:45 to 6:45 p.m.

First Presbyterian Church, Corner of Main and South Street, Port Jefferson, NY 11777
Hours of operation: Serves dinner Fridays, 5:45 to 6:45 p.m.

East Beach in Port Jefferson is on the Long Island Sound. File photo by Elana Glowatz

By Giselle Barkley

The U.S. Environmental Protection Agency got more than it bargained for at a North Shore library earlier this month when concerned residents showed up to oppose a plan that would allow dumping of dredge spoils into the Long Island Sound for the next 30 years.

EPA officials had finalized the U.S. Army Corps of Engineers’ proposed open water dredging plan in January, and had set the public hearing at the Port Jefferson Free Library to get input on possible rules and regulations for the 30-year plan, which calls for the Army Corps of Engineers to dump upward of 50 cubic yards of dredge material from Connecticut waterways into the Long Island Sound.

The group has practices this type of dumping for years, but has recently faced opposition from environmental advocates.

About 60 community members attended the EPA’s hearing on the Long Island Sound Dredged Material Management Plan.

“We’re not offering … specifics in the rulemaking because we’re not going to approve a plan that pollutes the Long Island Sound,” said Adrienne Esposito, executive director for the Citizens Campaign for the Environment. “We’ve been having public hearings for 10 years and all of the public input has been unanimously ignored.”

The EPA has said it is open to finding alternative ways to dispose of the spoils, and invited communities to partner with that agency and with the Army Corps to line up resources to explore those other methods and do the investigation.

New York State demanded that the Army Corps reevaluate its disposal process in 2005, but Gov. Andrew Cuomo (D) has yet to make a public statement regarding the new dredging proposal.

“The Long Island Sound should be protected from adverse activities, rather than have this activity go forward,” Assemblyman Steve Englebright (D-Setauket) said.

Englebright, the head of the state Assembly’s Committee on Environmental Conservation, said spoils could instead be used to replenish eroded beaches: “We’re going to need to defend our coastlines and we’re going to need a lot of sediment to do that.”

Esposito had similar ideas at a press conference in February. She suggested the spoils could be used for wetlands and beach restoration and for capping landfills.

County officials like Legislator Kara Hahn (D-Setauket) were disappointed in the EPA’s support of the plan. “We’ve invested so much [money] in improving the health of the Sound,” she said. “To have them make a decision that flies in the face of all that investment … is very discouraging.”

In a previous interview, Stephen Perkins, a member of the EPA’s dredging team, said the agency tests the material before dumping it into the Sound. Highly toxic spoils are not dumped.

But Hoffman said spoils jeopardize the water’s health.

“It’s an estuary of significance, it’s an estuary that’s endangered,” Hahn said.