Anton Community Newspapers  •  132 East 2nd Street  •  Mineola, NY 11501  •  Phone: 516-747-8282  •  FAX: 516-742-5867
Intended comprare kamagra senza ricetta company.

Letter: A Thank You To The Community

Thursday, 02 October 2014 08:55

We want to take this opportunity to thank everyone who contributed to the fundraiser for “Mel’s Wheels.” Your expression of love and compassion will always be remembered. This will make life a lot easier for Mel.

We feel so blessed to live in East Norwich and Oyster Bay because of all the caring people who live here.


Zox Kitchen: October 2, 2014

Written by Chef Alan Zox, Ph.D, Thursday, 02 October 2014 08:57

Steamed Salmon

Wild versus farmed

Seasonal preferences are often a bone of contention for those who enjoy cooking out of doors. Some of us can only stomach summertime meals like burgers and grilled barbecue. I personally have always enjoyed the fall season with the multicolored landscape and wonderful harvest season. Seafood thrives this time of year as well.

One of the more contentious issues for seafood lovers is the decision to  buy wild as opposed to farm raised fish. One of the key questions is whether farm raised fish are higher in contaminants. It’s not a yes or no answer in most cases. Contaminants like PCBs are much better controlled today in waters where wild fish are caught while genetic modification, or hormones and antibodies are not permitted in the U.S. As the nutritionist and popular blogger Monica Reinagel reports in her blog Nutrition Diva, wild-catch fishing, and setting and enforcing standards protect the marine environment and fish populations. And fish farming is strictly regulated.


Letter: Common Core Gets A Big Fat ‘F’

Thursday, 02 October 2014 00:00

My husband and I had the pleasure of meeting with New York State Senator Kemp Hannon on Sept. 4 to discuss our significant concerns with the Common Core Curriculum. The senator graciously agreed to meet and spent almost an hour with us, listening to the issues associated with the curriculum.

By now, I am certain that most readers are familiar with some of the problems inherent with the curriculum. Chief among them are the lack of input from educators, early childhood experts and a completely unproven and untested curriculum, despite dubious claims by the creators that they are internationally benchmarked. The absence of such expertise is readily apparent, given the inappropriate expectations imposed upon our youngest students and the subsequent pressure placed on students and teachers alike to produce high marks on state testing.



Written by Donald Parker Thursday, 25 September 2014 10:44

Censorship: It’s Real And A Real Threat

Books won’t stay banned. They won’t burn, ideas won’t go to jail. In the long run of history, the censor and the inquisitor have always lost. The only sure weapon against bad ideas is better ideas. The source of better ideas is wisdom.

Alfred Griswold Whitney

The week of Sept. 21-28 has been designated Banned Books Week by the Office of Intellectual Freedom of the American Library Association. During this time, libraries and schools around the country hold programs and readings to celebrate the “right to read.”


Letter: Sports Musings

Thursday, 18 September 2014 00:00


Some sports stories amuse me, while some anger me. Following are my musings about some recent sports section articles.

Medford’s own Marcus Stroman currently has a winning record for a Canadian team in the American League. So why didn’t the Mets sign this good young pitcher first?


I was very surprised when Alex Rodriguez’s lawyer, Joe Tacopina, expressed such glee over A-Rod’s drug dealer finally facing a possible prison sentence; but then I remembered that

Anthony Bosch had forced A-Rod to inject all those steroids at gunpoint. Or have I misremembered that?


Cucumbers Eaten Hot Or Cold

Written by Chef Alan Zox, Ph.D Thursday, 18 September 2014 00:00

What to do with your excess gourds

Cucumbers were always my Lithuanian grandmother’s favorite vegetable. Every fall, she methodically began the natural process of canning the cucumbers she had been growing. She didn’t speak English, so explanations were primarily visual. My brother and I assisted her in this process from searching for large pickle jars to finding dill and other pickling spices and vinegar in the local markets, It was always great fun which helped to make the end of summer and going back to school more palatable.

Here we are again. The fall is upon us and the number of cukes, especially the warty yet delicious Kirby cukes, make the “dilling process” that much more exciting.  Below are a series of recipes that easily enable us to take advantage of the riches that cucumbers bring us this time of year. The first is an easy canning process. Other recipes illustrate that cukes are delicious cooked or raw. And we also have to recognize that cucumbers are grown to be skinless like the European varieties and rough and warty like the Kirby’s. A third variety is called burpless to help digestion. The most recent varieties are promoted as having few seeds and thin skins which contain fiber, silica, magnesium and potassium. And since the silica is said to be good for the face, we find a double advantage in the kitchen and for facials. See Deborah Madison’s discussion of this research in Vegetable Literacy 2014. I personally enjoy the warty Kirby’s over the European’s because they are smaller, 3-4 inches, and easier to handle in the pickling process. Further, grocery store pickles are waxed to retard the process of losing moisture. So shopping at your farmer’s market or growing your own pickles avoids waxing which can’t be that good for us to begin with.


Pickling Made Easy

Yield: A gallon of pickles


Requires no special equipment, no canning experience and tastes just like refrigerated kosher dill pickles. Use gallon-size container.


• 15–25 Kirby cucumbers, 3-4 inches long

• 1/2 gallon cold water

• 1/2 cup cider vinegar

• 1 tablespoons mixed pickling spices

• 1/4 cup kosher salt 

• 4 cloves garlic  

• 4 fresh dill heads, or 4 tablespoons dried dill  



1. Wash cucumbers but do not scrub them.

2. In a gallon-jar container, or 16-ounce ball jars, layer the dill or seed and garlic cloves.

3. In a large bowl stir together the remaining ingredients including the cucumbers.

4. Pour all of the ingredients (the brine) over the cucumbers in the container, taking care to make sure all of the cucumbers are fully submerged. If needed, place something heavy on the cucumbers to weigh them down and keep them under the brine—such as a small plate.

5. Cover the container with a lid or place a piece of cheesecloth over the jar with a rubber band  

6. Leave out of direct sunlight on the counter for 2-4 days. Fix your lid tightly onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

7.Remove any foam on top of the brine with a spoon. Do the same attached to any cucumber. Remove those affected. And keep all pickles fully submerged. You have just created a wonderful, home-made specialty. Enjoy.


Baked Cucumbers—With Variations  


By Julia Child, Mastering the Art of French Cooking (1961)


Ingredients-6 Servings:


• 6 large cucumbers  


• 1/4 cup white wine                                                                          


• 11/2 teaspoons salt


• 1/8 teaspoon sugar


• 3 tablespoons melted butter


• 1/2 teaspoon dill 


or 1/2 teaspoon basil


• 4 tablespoons minced scallions


• 1/8 teaspoon pepper


Celebrating End of Summer At The Life Enrichment Center

Written by Silvana LaFerlita Gullo, Executive Director, Life Enrichment Center At Oyster Bay Thursday, 18 September 2014 00:00

We are happy to report that we successfully met our goals for this summer of expanding programs, adding local trips and meeting new friends.

Center Members enjoyed a day at CitiField compliments of the New York Mets. Accommodations were made to make the day special and Center members gratefully anticipate being invited again next year! Let’s go Mets! 


Zox Kitchen: September 11, 2014

Written by Chef Alan Zox, Ph.D, Thursday, 11 September 2014 09:19

Eggplant Bounty Part II

Here are a few other favorite eggplant recipes in Italian cuisine while others are more ethnically diverse. All of these delectables are easy to make and too delicious not to try yourself.


Letter: Surprising Speeders

Thursday, 11 September 2014 09:17

Residents were surprised to get tickets during the summer when they did not know schools were in summer session.

People know the difference between justice, and the law. Ticketing people who did not know school was in session is not just.


Letter: Recapturing The Israeli Narrative

Thursday, 11 September 2014 09:15

As fighting rages between Israel and Hamas militants in Gaza, many of us find ourselves faced with questions and concerns. What can we do? How can we help? How can this horror go away?

These were the questions on people’s minds as Dr. Asaf Romirowsky, Middle East Analyst and Historian, spoke to a crowd of more than 100 people at the Mid-Island Y JCC in Plainview about the current Mid-East conflict.


Page 3 of 57

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>