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virtual event

Dr. Michael H. Brisman, right, receives an award from Kevin Sanders, Center for Science, Teaching, & Learning, acknowledging NSPC’s sponsorship of the nation’s first competition for high school students to focus on STEM/health science.

Sponsors of the second Neurological Surgery, P.C. Health Science Competition, a program of the Center for Science Teaching & Learning, have extended the “virtual” event’s registration deadline to noon on Thursday, May 14, to allow as many Long Island high school students to register as possible. 

“The effect of the spread of COVID-19 on everyone who lives on Long Island can’t be understated,” said Michael H. Brisman, M.D., an attending neurosurgeon and chief executive officer of Neurological Surgery, P.C. 

“It has no precedent. However, my partners and I decided that at this difficult time a declaration of hope was needed to inspire the young people in our community to continue to look to the future and take an interest in Science, Technology, Engineering, and Math (STEM) programs. That’s why the second NSPC Health Science Competition will be held as planned, but conducted online to assure  the safety of participants, judges, and educators.”

Moreover, “To allow as many students to participate as possible we’ve changed the event’s registration deadline to Thursday, May 14, from April 30,” said Brisman. Nearly 300 high schools teams have already applied to compete.

A $25 non-refundable registration fee per team applies to all entries. The NSPC HSC is available exclusively to Nassau and Suffolk high school teams. Last year, the competition drew teams from 38 Long Island schools and 50 prize winners shared $80,000 in score-based awards. The 2019 program’s finals were held on the campus of LIU/Post in Greenvale. 

To compete, teams will create a Google site and upload: 1) Images of their poster board/digital poster board or a <20 slide PowerPoint presentation; 2) A 10 minute video in which team members can be seen explaining their project, and 3) All executed competition documents. 

Further information about how to construct a Google site and other application requirements are available online at www.cstl.org/nspc. Entries must be received by 4 p.m. (EST) on Wednesday, May 27. Results to be announced and live streamed on Monday, June 15.

Student teams will be judged in one of five categories: Behavioral Sciences; Biology-Medicine/Health; Biology-Microbiology/Genetics; Health Related Biochemistry/Biophysics, and Bioengineering and Computational Biology. The five first place winners in last year’s competition were Feyi Rufai of Roslyn High School, Alessi Demir of Manhasset High School, Michael Lawes of Elmont Memorial High School, Jason Sitt of Lynbrook Senior High School, and Christopher Lu of John L. Miller Great Neck North High School. Each first place winner received a $5,500 prize. The exact breakdown of prizes can be found at www.cstl.org/nspc/hsc-prizes/.

“The young people who were part of the first competition were brilliant and inspiring. Their understanding of medicine and health-related subjects was impressive. These students are exactly the people we need to address the high demand for STEM, health science, and healthcare-related jobs here on Long Island and across the nation. The first NSPC Health Science Competition (HSC) exceeded our goals in terms of the number of schools and students who competed,” said Brisman. 

“I believe the 2020 ‘virtual’ competition will further motivate both those who participate and others, who observed these innovative young people, to pursue their interest and careers in healthcare and related sciences,” he added.

For more information about the NSPC Health Science Competition, complete competition rules, and deadlines, please visit www.cstl.org/nspc or call 516-764-0045.

The first recipe will be Spaghetti and Meatballs inspired by the iconic scene from 'Lady and the Tramp'. Image courtesy of Disney

By Melissa Arnold

With non-essential businesses closed and restaurants limited to take-out and delivery only, many of Long Island’s popular hangouts have gone dark.

The Cinema Arts Centre in Huntington might not be able to show films or hold special events right now, but that’s not stopping them from finding creative ways to bring people together in the comfort of their own homes.

Their newest initiative, “Forks and Films,” invites viewers to open a bottle of wine and settle down for a family-friendly movie, then head to the kitchen to prepare a quick and simple recipe that connects to the film. 

The weekly series will be hosted by Jacqueline Strayer, who will introduce the movie and share some fun facts, and Chef Martin Butera, who will prepare the recipes. Strayer will also showcase viewer’s stories, photos and videos in each subsequent episode. 

While the CAC doesn’t have the rights to stream the films over the Internet, their selections are all readily available on popular streaming services such as Disney Plus. All of the streaming services offer free trials for new subscribers and can be canceled anytime.

Strayer, a professor at New York University and Columbia University, and Butera, owner of Butera’s Restaurant in Sayville and Woodbury, are both on the CAC’s Board of Directors.

“In 2013, I came up with the idea of showing a film at the center and then cooking some of the foods from the movie,” said Butera, who’s been on the board for 10 years. “It was very successful, and we held a similar event a few years later. I was working on putting another one together not too long before the pandemic.”

As shutdowns rolled through the Empire State last month, Strayer started brainstorming ways they could continue to reach people in the community, including more than CAC 10,000 members and tens of thousands more who visit the theater.“When I realized people were going to be remote, I sent a note to Martin and said, ‘Remember how you always wanted to do another dinner and a movie event? Well, maybe now is the time,” she recalled.

Every Thursday, the CAC will upload the “Forks and Films” video for families to watch and rewatch at their convenience, removing the need for everyone to be available at the same time. It’s a low-key, laid back experience that the staff and board hopes will have a broad appeal to all kinds of people while providing some badly-needed distraction.

“The cinema is a very community-focused organization, and we have personal connections with many of our patrons that we’ve come to view as family,” said Nate Close, CAC director of marketing and communications. “[Before the pandemic] there were some people who were here every single day, watching films, giving us feedback, just wanting to chat. We still want to be there for everyone.”

Butera will be filming from his kitchen, while Strayer will be welcoming viewers to her basement. “Is it going to be perfect? No. We’re not professional television people and we don’t have fancy equipment. But we want to give people a little bit of joy in a time that’s so difficult for all of us,” Strayer said.

Of course, it takes a team effort to spread the word about any event, and “Forks and Films” is no exception. Strayer has enlisted the help of enthusiastic graduate students in her Public Relations and Corporate Communications and Integrated Marketing programs at NYU to promote the event. A group of seven students volunteered to help without any academic incentives, even as they complete coursework remotely.

“I was amazed at how quickly they jumped in and how hard they’re working. We meet over [the video chatting platform] Zoom every few days,” Strayer said. “They’ve been highly engaged and have wonderful ideas to share. And none of them are from New York. I feel so fortunate to have talented students from all over the world.

For Butera, “Forks and Films” will be another way to share his love of cooking with the world.

“I’ve always had a passion and affinity for food as well as an appreciation for film,” he explained. “My wife and I have been members of the CAC for 25 years. The center has been a great place for us to see foreign and independent films … but it’s also been a wonderful place for people to grab a cup of coffee and share their ideas and experiences with a film. It’s a community, and you can’t get that by watching Netflix.”

The first episode, which kicks off tonight, April 9, at 6 p.m., will encourage viewers to watch a beloved Disney classic, Lady and the Tramp. Released in 1955, the animated film follows the blossoming romance between Lady, a lovely Cocker Spaniel from an upper class family, and a scruffy stray mutt named Tramp.

One of the most iconic scenes from the film finds Lady and Tramp sharing a big plate of spaghetti and meatballs by candlelight in the back alley of Tony’s Italian Restaurant while Tony serenades them with the love song “Bella Notte.” Appropriately, Butera will demonstrate how to make his famous chicken meatballs on “Forks and Films.” The episode’s title? “Sunny with a Chance of Meatballs.” 

The chef is planning on recreating the classic French stew ratatouille during the April 16 episode to compliment the 2007 Disney Pixar animated film of the same name. The ingredients for each featured dish will be posted on social media a week in advance of each episode,

“I wanted to choose recipes that weren’t too hard to make, but a bit more challenging than just opening a can. Ideally they’ll have all or most of the ingredients at home already, and we’ll release the ingredients list ahead of time,” Butera said. “Cooking has a way of grounding people, of connecting them to good memories and feelings, which we think will be good for everyone.”

“Forks and Films” will be uploaded each Thursday on Facebook.com/CinemaArtsCentre, and on YouTube.com — search for Cinema Arts Centre Huntington. 

For other remote opportunities from the Cinema Arts Centre, including staff-curated film recommendations and the opportunity to rent films at home, visit www.cinemaartscentre.org.

To better prepare you for following along as Chef Martin recreates the classic meatballs from Lady and the Tramp, here is the ingredient list:

●  2 pounds ground chicken or ground chop meat

●  2 large fresh eggs

●  1 small onion, diced

●  1 large garlic clove, minced

●  1 ½ cup water

●  1 ¼ cup plain dried bread crumbs

●  ½ cup fresh chopped parsley

●  ½ cup freshly grated Romano cheese

●  1 teaspoon salt

●  ¼ teaspoon black pepper

●  ¼ cup extra virgin olive oil