Long Island Press

The Long Island Press

4th Annual Sauce Off Benefits Hair We Share

Front row kneeling Left to right Dean Riskin and Rose Petriello Back row Left to right Phil Bounadonna, Carol Ceddia, Cathrine Torlentino, Joe Mule, John Stentiford, Kelsey Ohlbaum, Suzanne Chimera, Jimmy Costa, Lisa Cappiello Noethiger, and Steven Chiavola. (Photo by Ed Shin)

Ten cooks faced off Saturday in a sauce cookoff benefitting Hair We Share, a nonprofit that donates wigs to those in need, with the winner crowned Sauce Boss at Lily Flanagan’s in Babylon.

Presented by John Stentiford, the fourth-annual event raised more than $4,500 to advance the group’s mission to help maintain dignity, confidence, and self-esteem to those affected by medical hair loss. 

“The camaraderie, the friendships, and overall showing of love is incredible and it’s the whole reason why I started this,” said Stentiford. 

After the votes were tallied, the 2020 Sauce Boss trophy was awarded to Rose Petriello, who also claimed the title in 2017 and 2019.

“Thank you to all who came and all who worked so hard to pull it together,” said the group’s co-founders, Dean Riskin and Suzanne Chimera. “Because of your support, we are able to cover wig manufacturing expenses for 37 hair donations which will make seven wigs to be given free of charge to people with medical hair loss.”

Nearly 30,000 people sent the group their hair last year. In addition to the cooking competition, there were raffle prizes, pasta topped with voters’ favorite sauce, and more. Also available for purchase were Hair We Share T-Shirts and “Masklaces” designed and created by board member Karen Vito and her volunteers.

“I could never afford a real wig on my own,” a wig recipient who attended the Sauce Off said. “Thank you, John Stentiford, and everyone who came together to fulfill yet another need, my need to feel love and pride from our community. Today is a good day.”

To learn more about how to support Hair We Share, visit hairweshare.org

L. to R.: Suzanne Chimera from Hair We Share, John Stentiford, Dean Riskin from Hair We Share, Rose Petriello. (Photo by Ed Shin)
Rose Petriello won 1st place of the 4th Annual Sauce Off. (Photo by Ed Shin)
Dean Riskin from Hair We Share and John Stentiford, Organizer of the Pasta Sauce Off. (Photo by Ed Shin)
Top three winner of the Sauce Off: Rose Petriello, Kelsey Ohlbaum and Jimmy Costa. (Photo by Ed Shin)
Allyson Riskin and Kim Alatis Vito selling her masklets. (Photo by Ed Shin)
Kim Rose Berry. (Photo by Ed Shin)
Maria Duchin. (Photo by Ed Shin)
Guests enjoying a great day at the 4th Annual Sauce Off! (Photo by Ed Shin)

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Jasmine Williams Crowned Miss Long Island 2021, Olivia Collins Crowned Miss Long Island Teen 2021

Olivia Collins, Miss Long Island Teen 2021 and Jasmine Williams, Miss Long Island 2021 (Photo by J & L Dream Productions, Inc.)

Jasmine Williams of Elmont was crowned Miss Long Island 2021 and Olivia Collins of Wading River was crowned Miss Long Island Teen 2021 during a virtual pageant on Sunday.

J & L Dream Productions, Inc., which hosted the event, said the duo will now begin their year of appearances promoting their platforms and engaging in the Long Island community. 

Olivia will be promoting her platform of suicide and mental health awareness. Jasmine will be promoting increasing access to services for children with intellectual disabilities.

Next year, the 2021 queens will compete for the titles of Miss New York USA and Miss New York Teen USA, a title that is no stranger to the Long Island pageants. Last year, Chloe Jones placed in the top 16 out of nearly 120 teens from across New York state.

The runners up for Miss Long Island were: 1st Runner Up, Samantha Trocchia of Franklin Square; 2nd Runner Up, Maxine Cesar of Valley Stream; 3rd Runner Up, Aterahme Lawrence of Greenpoint; and 4th Runner Up, Jamilah Silver of Middle Island.

The finalists for Miss Teen Long Island were: 1st Runner up, Isabella Scuteri of Medford, and 2nd Runner Up, Jennifer Argueta of Hempstead.

Other Award Winners were:

Miss Photogenic Teen: Alexa Mazzamuto, of Plainview
Miss Photogenic: Jillian Dunne, of Seaford
Community Queen Miss: Nicole Manza, of Lynbrook
Directors Award Teen: Olivia Collins, of Wading River
Directors Award Miss: Samantha Mastronardi, of Port Jefferson Station
Pageantry Spirit Award: Melanie Weidman, of Sound Beach
I Am An Inspiration Teen: Keiry Martinez, of Amityville
I Am An Inspiration Miss: Tiffany Bonet, of Uniondale
Leader of Tomorrow Award Teen: Emily Smeich, of Rocky Point
Leader of Tomorrow Award Miss: Alexandra Vernice, of Garden City
Leader of Tomorrow Award Miss: Meena Elango, of Garden City
People’s Choice Teen: Aaliyah Flores, of Hauppauge
People’s Choice Miss: Christina Bove, of Oceanside

For more information or to apply to compete, visit lipageants.com.

Jasmine Williams, Miss Long Island 2021 (Photo by J & L Dream Productions, Inc.)
Olivia Collins, Miss Long Island Teen 2021 (Photo by J & L Dream Productions, Inc.)
Chloe Jones, Miss Long Teen 2020, Olivia Collins, Miss Long Island Teen 2021 Jasmine Williams, Miss Long Island 2021,
Madison Argandona, Miss Long Island 2020 (Photo by J & L Dream Productions, Inc.)

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Debunking Common Myths About Breast Cancer

A doctor assists a woman undergoing a mammogram x-ray test. (Photo by Tyler Olson/Shutterstock)

Cancer claims the lives of millions of people across the globe every year. But the fight against cancer is anything but hopeless. The World Health Organization notes that between 30 and 50 percent of all cancer cases are preventable.

Learning about cancer is one of the best ways for people to protect themselves from this deadly disease. Researchers continue to learn more about cancer every day and routinely discover that information once thought to be accurate was actually off base. 

Despite researchers’ best efforts, some myths about cancer still prevail. Some of these myths are about cancer in general, while others refer to specific cancers, including female and male breast cancer. Myths about breast cancer may be as harmful as accurate information is helpful, so learning the truth and debunking those myths can be an important part of women’s preventive approach to breast cancer.

Myth: Drinking milk increases your risk for breast cancer. The American Cancer Society notes that early studies raised concerns that drinking milk from cows treated with hormones could increase a person’s risk for breast cancer. However, ensuing research failed to find a clear link between the two. In fact, a 2020 study published in the International Journal of Epidemiology found no significant association between dairy fluid intake and breast cancer risk.

Myth: Lumps indicate breast cancer. The National Breast Cancer Foundation, Inc. says that only a small percentage of breast lumps turn out to be cancer. However, abnormalities or changes in breast tissue should always be brought to the attention of a physician.

Myth: Mammograms cause breast cancer to spread. This myth is rooted in the incorrect notion that breast compression while getting a mammogram causes the cancer to spread. However, the NBCF insists that this cannot happen. In fact, the National Cancer Institute touts the benefits of mammograms while the American Cancer Society recommends women between the ages of 45 and 54 get mammograms every year. For additional breast cancer screening guidelines, visit the ACS at www.cancer.org.

Myth: Women with a family history of breast cancer are likely to develop breast cancer, too. This myth is dangerous because, if taken at face value, it can give women with no family history of breast cancer a false sense of security. However, the NBCF notes that only about 10 percent of individuals diagnosed with breast cancer have a family history of the disease. The Centers for Disease Control and Prevention notes that a woman’s risk for breast cancer is higher if she has a first-degree relative, including a mother, sister, daughter, or even a male family member, who have had the disease. But breast cancer can affect anyone, regardless of their family history.

Information is a valuable asset in the fight against breast cancer. Learning to decipher between accurate and false information can be especially valuable.  

-Metro Creative Connection

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Pick Pumpkins Off The Vine at These Long Island Farms

Getty Images

With the return of fall comes the annual tradition of picking pumpkins at Long Island farms, but only some locations offer the opportunity to pick gourds straight off the vine.

While some farms place pumpkins in a field, a select few allow patrons to march right into the field and find future jack-o’-lanterns in an authentic pumpkin patch.

So break out the flannel shirts and strap on some boots, because here’s a roundup of pick-your-own pumpkin farms on LI where people can score the freshest of gourds this fall. Mask and social-distancing rules apply.

56 Gnarled Hollow Rd., East Setauket, 631-689-8172, bennersfarm.com 12-4 p.m. Saturdays and Sundays.

1500 E Jericho Tpke., Huntington, 631-368-8626, elwoodpumpkinfarm.com 10 a.m.-5 p.m. weekends, 3-5 p.m. weekdays or by appointment.  

19 Horsemill Ln., Bridgehampton, 631-537-6154, fairviewfarmatmecox.com 10 a.m.-6 p.m. Fridays-Sundays.

6242 Middle Country Rd., Wading River, 631-886-2272, finksfarm.com 9:30 a.m.-5 p.m. weekends and Columbus Day through Nov. 1.

26 Pinelawn Rd., Melville. 631-271-3276, schmittfarms.com. 12-4:30 p.m. weekdays, 10 a.m.-5 p.m. weekends. 

633 Victory Ave., Brookhaven. 631-327-8559, Facebook.com/GloverFarmsBrookhaven 10 a.m.-5:30 p.m. daily.

240 Montauk Hwy.,Watermill. 631-726-4667, hankspumpkintown.com 9:30 a.m.-5:45 p.m. daily.

1223 Route 25, Jamesport, 715 Sound Ave., Mattituck, and 5698 Sound Ave., Riverhead. 631-298-0800, harbesfamilyfarm.com 9 a.m.-6 p.m. daily at Jamesport and Mattituck farms, weekends only in Riverhead.

987 Union Ave., Aquebogue. 631-722-8449, Facebook.com/Helens-Flower-Farm 9 a.m.-5:30 p.m. daily.

38030 Route 25, Peconic. 631-734-7841. Facebook.com/KrupskiFarms 10 a.m.-6 p.m. Mondays-Thursdays, 9 a.m.-6 p.m. Friday-Sunday.

740 Wading River Rd., Manorville, 631-591-3592, lennybrunofarms.com 9 a.m.-6 p.m. daily. 

812 Sound Ave., Calverton. 631-929-4327, lewinfarm.com 9 a.m.-4:30 p.m. daily, except Tuesdays.

6361 Route 25A, Wading River. 631-929-6654, maysfarmny.com 9 a.m.-6 p.m. Monday-Sunday.

1346 Montauk Hwy., Watermill. 631-537-2565, milk-pail.com 9.30 a.m.-5:30 p.m. Monday, Wednesday- Saturday. 10 a.m.-5:30 p.m. Sunday.

2287 Sound Ave, Baiting Hollow, 631-727-1786. 10 a.m.-6 p.m. weekends. 

65 Seven Ponds Rd., Watermill, 631-726-8015. Facebook.com/SevenPonds-Orchard 9 a.m.-6 p.m. daily.

270 West Ln., Aquebogue, 631-722-3467, stakeyspumpkinfarm.com 12 p.m.-5 p.m. weekdays. 9 a.m.-5 p.m. weekends.

350 Yaphank Avenue, Yaphank, ccesuffolk.org 9 a.m.-3 p.m. daily.

3810 Middle Country Rd., Calverton. 631-727-4554, facebook.com/windy-acres-farm 10 a.m.-4 p.m. Saturdays and Sundays.

-Compiled by Brianna Knibbs

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Long Island Concerts & Events October 2020

'Long Island Medium' Theresa Caputo

The 23rd annual Long Island International Film Expo will virtually screen feature films from around the world and host two drive-in movies Oct. 2 and 3 at Samanea Mall (formerly known as the Mall at The Source), 1504 Old Country Rd., Westbury, longislandfilm.com $7-$75. Sept. 30-Oct. 8.

This virtual event celebrating National Hispanic Heritage Month treats viewers to an afternoon of traditional music and dance, and an overall immersive cultural experience with artists representing Ecuador, El Salvador, Mexico, Peru, and more. patchoguetheatre.org Free. 1 p.m. Oct. 3.

The Long Island Medium appears live on Crowdcast to discuss her new book, Good Mourning: Moving Through Everyday Losses with Wisdom from the Other Side. The online and streaming event is hosted by Long Island LitFest. Tickets include a signed copy. bookrevue.com $40. 7:30 p.m. Oct. 6.

In addition to virtually screening independent cinema and hosting drive-in movies in East Hampton and Amagansett, the Hamptons International Film Festival will also have special events, such as a conversation with Kate Winslet, Leslie Odom Jr., and Steven Yeun. hamptonsfilmfest.org  $10-$250. Oct. 8-14.

This top bluesman is among many leading musicians playing free shows in Landmark on Main Street’s parking lot on a reservation-only basis, with a maximum crowd of 50 to maintain social distancing. Landmark on Main Street, 232 Main St., Port Washington, landmarkonmainstreet.org Sold out. Email boxoffice@landmarkonmainstreet.og for wait list. 6 p.m. Oct. 10.

The renowned environmental crusader appears virtually on Crowdcast to discuss her new book, Superman’s Not Coming: Our National Water Crisis and What We The People Can Do About It. bookrevue.com Free. 7 p.m. Oct. 12.

This up-and-coming comedian made his debut in the hourlong Comedy Central standup special Stupid Questions last year. Governor’s Comedy Club outdoor patio, 90 Division Ave., Levittown, govs.com $25. 7 p.m., 9:15 p.m. Oct. 16, 17.

The Crown Prince of Cinematic Macabre who was once one of Hollywood’s golden directors during the silent era of motion pictures hosts a virtual discussion and Q&A with film historian Keith Crocker. cinemaartscentre.org $5-$7. 8 p.m. Oct. 28.

Related Story: Great Jack O’Lantern Blaze Coming To Long Island

Related Story: Apple Picking on Long Island 2020: What To Expect at The Orchards This Season


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Long Island Nonprofit Fundraisers October 2020

Learn about bats while drinking brews at an environmental benefit. (Getty Images)

The Babylon Breast Cancer Coalition invites the public to adopt a lamppost that will be adorned with a pink ribbon in honor of someone touched by breast cancer. $20. babylonbreastcancer.org

Honoring Stony Brook Eastern Long Island Hospital (ELIH) employees. Highlights of the annual event include a full day of golf with tournament prizes, breakfast, lunch, cocktails, and dinner. North Fork Country Club, 26342 Main Rd., Cutchogue, elih.stonybrookmedicine.edu 6:30 a.m. Oct. 5.

This event raises money and awareness for cancer research, prevention, care and mentorship. The tournament supports organizations such as St. Jude’s Children’s Hospital, the Samuel Waxman Cancer Research Foundation, and more. Maidstone Club, 50 Old Beach Ln., East Hampton, annliguori.com/anns-charity-golf-event $350-$7,500. 11 a.m. Oct. 8.

This event brings attention to the disproportionate number of deaths of African Americans caused by underlying health factors due to the coronavirus pandemic. Family Health Centers Long Island FQHC, Inc. 380 Nassau Rd., Roosevelt. elitefeats.com/unity5kstrongisland 8 a.m. Oct. 10.

This ex-chief of the Bellmore Fire Department has been diagnosed with a terminal degenerative brain disease. To help cover his mounting medical costs and support his two young sons, Bellmore Fire Engine Co. No. 2 is hosting a 50/50 raffle, fundraiser dinner, and Chinese auction. FourTowns Firemen’s Training Center, 1650 Merrick Rd., Merrick, code91forbob@gmail.com $20. 4 p.m.-9 p.m. Oct. 10.

The Junior League of Long Island, a non-profit volunteer organization, hosts a one-of-a-kind, charitable weekend featuring more than 200 designer wedding gowns at extraordinary prices discounted up to 90 percent off retail. Additionally, a selection of Bridesmaid, Mother-of-the-Bride/Groom and Flower Girl dresses will also be available for sale. All event proceeds will support community projects that directly benefit women and children on Long Island. 1395 Old Northern Blvd., Roslyn, Make appointment at jlli.org/bridal Oct. 16-18.

The Epilepsy Foundation Long Island is holding a virtual walk to end epilepsy. Walk at your convenience in your community or favorite park and share pictures and videos. Remember to tag us! As always, any participating students will receive Community Service Hours, but you must register to walk in order to be counted. epicli.org Oct. 17.

Hosted by John Berman, CNN Co-Anchor “New Day” with Alisyn Camerota, this gala honors Nancy Mariano, Friends of Karen Director of Corporate Partnership and LI Regional Director. The group is dedicated to helping critically ill children and their families. gala.friendsofkaren.org 7 p.m. Oct. 21.

The Seatuck Environmental Association’s annual fundraiser is going virtual this year, but there will be just as many bats and brews to enjoy! The event brings together informative presentations on bats, local craft brews (pick-up beforehand or have delivered), music from beloved local artists, and top-notch silent auction prizes. seatuck.org/index.php/2020-bats-brews-benefit $50-$5,000. 8 p.m. Oct. 24.

Related Story: Long Island Concerts & Events October 2020

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Stew Leonard’s: A Supermarket Like No Other

L. to R.: Stew Leonard Jr. and Kim Leonard. (Photo by Jennifer Uihlein)

While a chain supermarket might help shoppers fill their cupboards, Stew Leonard’s is known for bringing much more to the table.

The Stew Leonard’s story begins in the 1920s as Charles Leo Leonard helped deliver milk from the family’s dairy in Norwalk, Conn. to local residents. His two sons, Jim and Stew, took over in 1960, and they began to build the home delivery milk business by their creative use of large plastic cow heads on the front of their delivery milk trucks, which made a “moo” sound for all of the schoolchildren along the way.

By the mid-1960s, Stew understood that the days of the milkman were coming to a close. Like any adept business leader, he foresawthe challenges that the industry faced, and devised a strategy to bring a new company into the 1970s and beyond. In December 1969, Stew founded Stew Leonard’s, an “eliminate the middleman” dairy store. It was a 17,000-square-foot store carrying just eight items, but it had large picture windows enabling children and customers to buy their milk while looking directly into the spotless, state-of-the-art pasteurizing and bottling plant.

“You’d have to own a cow to get fresher milk,” was Stew’s slogan.

“In order to own and operate a business, especially when you get started, you need to understand your customer,” said Stew Leonard Sr. “As parents ourselves, we knew of the logistical difficulties of bringing our kids to the grocery to cross items off our shopping list. This was my inspiration.”

Two weeks after Stew Leonard’s grand opening in 1969, Stew was standing at the front door of the store greeting customers. It was then, though, that a customer returned a product that changed the business model for the Stew Leonard’s patrons have come to know.

“A customer came into our store and claimed that our eggnog was sour,” he said. “I knew it wasn’t sour — we had sold hundreds of half-gallons of it that day, and she was the only one that complained. I argued with her, and it left me with a sour taste in my mouth. Later that night, when speaking to my wife, I made the decision: the customer is always right and there is simply no use arguing.”

After the purchase of a large block of granite, there were two rules carved into the rock and eternally carved into the hearts and minds of Stew Leonard Sr. and every employee from that point forward: “1. The customer is always right, and 2. If the customer is wrong, re-read rule one.”

This customer service policy laid the foundation for business studies, lectures, and countless accolades. It became contagious, specifically be- cause happy customers equal happy Team Members, and happy customers and Team Members equal a successful business.

Since this point, Stew’s customer service rock of commitment sits at the entranceway of each and every store.

While Stew Leonard Sr. knew that he had found a winning recipe for the food store industry, he remained mostly a Connecticut-centric phenomenon. People would come from across New England to shop at his stores, but it was not until Stew Leonard Jr., his son, took over the reins that the company was poised for unprecedented success in the 21st century.

Stew Leonard Jr., the oldest Leonard son, had grown up in his father’s store. He had watched the company grow from a one-room dairy to a larger food store offering meat, produce, fish and more. As of 2019, after 50 years in business, the company which bears his name remains family owned, but has expanded across three states with 3,000 employees, and accounts for a whopping $500 million a year in sales.

Stew Sr.’s daughter, Beth Leonard Hollis, started Stew Leonard ’s in-store bakery when she began selling freshly made croissants in the 1980s. Stew Sr’s daughter Jill Leonard Tavello, Stew Leonard’s executive vice president of culture and communication, fosters the family’s philosophy of “take good care of your people and they in turn will take good care of your customers.”

Stew Jr.’s foresight, business savvy, and unconventional means of enhancing the shopping experience has brought on acclaim from The New York Times, who called his company “A Disneyland dairy store.” While Stew Sr. might be the “Walt” in this equation, it is Stew Jr., who has brought the company to new heights.

“I had the opportunity to speak before tech leaders in the early 1990s,” said Stew Leonard Jr., the current president and CEO of Stew Leonard’s. “I’ll never forget the experience. I was literally in a room with some of the brightest minds in technology who have built the ever-advancing technological sphere we are in today. It was there, though, that I think I made a slight impact on them: It’s not about what you’re selling, so long as you are passionate about it and value your customers, you have a winning formula. It’s picking a strategy that wins, buckling up, and going with it.”

With Stew Jr. at the helm, the farm-fresh food store has elevated the retail experience. Whether it is their trademark single-aisle shopping experience which allows shoppers to see each of the 2,200 products on the shelves of their stores, or the animatronics that keep young ones entertained with educational, catchy tunes, Stew Leonard’s has made shopping just as much about fun as the fundamental of quality product. This winning strategy from the past just might poise them for success in the future.

Every year, Stew Leonard’s sells more than 2 million chocolate chip cookies, 2.5 million half-gallons of milk, 1.5 million pounds of filet mignon, 1.2 million pounds of lobster, 300,000 pounds of fresh Mozzarella, 250,000 pumpkins, and 70,000 Christmas trees. In 2019, more than 20 million people visited Stew Leonard’s stores. It’s become a tourist destination for people who have heard of the legend of the experience. In an era where business punditry prognosticates the end of retail shopping as we know it,
Stew Jr. invests more in the experience, more in the technology that makes the experience fun, and most of all, the basic principles that made the store great in the first place.

“We cherish the loyalty that has been displayed by our shoppers,” he said. “They’ve come to expect a standard of the finest meats and dairy, the choicest produce, and the quality products that we have built our reputation on. But they also still enjoy the welcoming environment of our store, the experiences that they have laughing and smiling when a dancing avocado lights up a child’s eyes. At Stew Leonard’s, we are so much more than a grocery, but a family, with our employees and staff, and that we think is irreplaceable.”

So where does Stew Leonard’s go from here? The stores are on their third generation of family management, meaning that Stew Leonard Sr.’s grandchildren have opened stores that are pushing the boundaries of the grocery industry. Their newest store in Paramus, N.J., embraces technology to entertain kids, aiming to teach them valuable lessons about food and basic life-skills through fun games on their devices, the first grocery store in America to use augmented reality and artificial intelligence in its stores.

While mom and dad are shopping, they can be certain that they are not only leaving with the best products to feed their young ones, but also education that could prove lifesaving in the long run.

One particular lesson that strikes a chord with every parent is water safety. Drowning is the leading cause of death among toddlers and children, which means that this age-old problem is still existent and is never going away. Stew Leonard Jr. and his wife, Kim, know this firsthand, as their son, Stew Leonard III, was lost in a tragic backyard-pool drowning accident when he was just 21 months old.

The Leonards have since taken this tragedy and turned it into advocacy, launching the Stew Leonard III Water Safety Foundation and sharing the importance of water safety to millions of parents nationally and internationally. They’ve traveled the world to share their story, wrote a story that reminds children of the importance of staying away from the pool without an adult, and even published an award-winning book whose proceeds have brought critical swimming lessons to hundreds of thousands of youth in underserved communities.

“We want to make sure that parents know it’s not a lack of supervision, but a lapse in supervision,” said Kim Leonard. “That tragic day when we lost our son will stay with us forever, but it is so important that other families know that it could happen to them, and that all it takes is a few seconds for tragedy to strike.”

“It’s critical that parents put the phone down, designate a pool watcher, and make sure that every parent has the ‘water safety’ talk with their children,” she continued.

The company also gives back. Since 1979, Stew Leonard’s has donated more than 70,000 turkeys to local churches, senior centers, and civic centers through our annual Turkey Brigade to help provide Thanksgiving Day meals for families in need.

Stew Leonard’s was named to Fortune magazine’s “Top 100 Places to Work in America” for 10 consecutive years. Many of its Team Members have been with the company for decades and worked their way up from cashier to senior management.

America’s top grocer has seen unprecedented success because it represents the entire package: a well-run business, happy and healthy team members who feel appreciated, quality products that people enjoy, and shoppers whose experience keeps them coming back for more.

With challenging times for all businesses and uncertain economic times ahead, Stew Leonard’s is ready for what is beyond the bend.

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Historic Woolworth Estate’s Winfield Hall Listed For Sale in Glen Cove

Winfield Hall, a historic Italian Renaissance-style mansion built by discount retail chain pioneer Frank Winfield Woolworth, is listed for sale at 77 Crescent Beach Rd. in Glen Cove.

Built in 1916 on a 16-acre estate, this 48,000-square-foot, 56-room marble-covered house designed by architect Charles Pierrepont Henry Gilbert, was listed on the National Register of Historic Places in 1979. Once considered one of the largest private homes in the nation, it cost $10 million to build — $2 million of which was spent on an ornate pink-and-beige marble grand staircase.

The property changed hands several times before the most recent owner Martin Carey, the late brother of former New York State Gov. Hugh Carey, bought it in 1976 and later leased it to the Pall Corporation, a global filtration supplier that used it as the company’s headquarters. The HBO miniseries Mildred Pierce starring Kate Winslet was filmed there in 2010. It was damaged by fire five years ago.

The property was listed in 2008 for $19.5 million, not including the $257,436 in annual property taxes, before being taken off the market, but since Carey died in June, his family is now accepting bids on the property through mid-October, according to Long Island Business News, which first reported the sale.

The mansion is also long rumored to be haunted with sounds of mysterious organ music playing on its own, a woman’s cries, and apparitions of a woman floating through the halls or wandering the grounds.

The real estate agent listed for the property is Brian Lee of Newmark Knight Frank, who can be reached at 631-673-0888.

Related Story: Glen Cove: A Gold Coast Playground For All

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Tech-Agility Webinar: The Must Have Skill to Succeed in School and Business

Workers need to proactively learn how to adapt to technological advances that businesses are increasingly employing amid the rise of telecommuting during the coronavirus pandemic, business and tech experts say.

That was the word from two Long Island college deans and a tech industry advocate who shared their expertise in a webinar titled Tech-Agility: The Must Have Skill to Succeed in School and Business, which was hosted by Schneps Media, the parent company of the Long Island Press.

“This has always been important as technology has really permeated all aspects of business and all businesses have had to adopt technology in one form or another,” said Paul Trapani, president of Long Island Software & Technology Network (LISTnet).

But the COVID-19 crisis that forced many businesses to have employees work from home accelerated the pace at which new technology has been used in the workplace, the experts say. To keep up with the changes, workers need to be constantly learning. 

“Working from home has brought a whole bunch of new paradigms with it,” said Babak D. Beheshti, Ph.D., dean of the College of Engineering and Computing Sciences at New York Institute of Technology. “Employees need to be more agile and self reliant to teach themselves new techniques and concepts to keep functioning in a business environment that’s now operating remotely.”

He noted that with the lack of face-to-face meetings, workers need to be more convincing in pitching new ideas since they lose the personal touch.

“Technology has become the center of it all,” he added. “We need to be digitally savvy and to adapt to technology very quickly.”

Raj Devasagayam, Ph.D., dean of the School of Business at SUNY College at Old Westbury, said that while being a life-long learner is key to keeping up with the advances in technology, he cautioned that workers should pace themselves.

He quoted a saying commonly used in the military: “Slow is smooth and smooth is fast.”

“When you’re planning, when you’re strategizing, slow is good,” he said. “Once you’re operational, quick is needed.”

To view more webinars, visit SchnepsMedia.com/webinars

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Who Makes The Best French Toast on Long Island?

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The perfect plate of French toast is fluffy and tender on the inside and perfectly browned on the outside, but which local restaurant makes this popular breakfast dish best?

Long Islanders voted Buttermilk’s Kitchen Best French Toast on Long Island in the 2020 Bethpage Best of Long Island contest!

If your answer in the whole pancakes vs. waffles debate is to skip both of those and go right for French toast, Buttermilk’s Kitchen in Patchogue is the place for you. For more than 25 years, Buttermilk’s Kitchen has strived to be your home away from home. In addition to their classic brioche French toast, Buttermilk’s Kitchen puts a unique spin on their French toast offerings.

Their BFP French toast is topped with bananas, peanut butter and fluff. The bananas foster French toast is smothered in flambeed bananas and whipped cream. The Smores French toast? You guessed it — French toast stuffed with fluff and chocolate, topped with crushed up graham crackers, chocolate and toasted marshmallows.

Don’t forget to try their Holy Cannoli French toast or their French toast bites!

Buttermilk’s Kitchen is located at 76 W. Main St. in Patchogue. It can be reached at 631-654-MILK or buttermilkskitchen.com

To find all the other 2020 Bethpage Best of Long Island contest winners, visit bestoflongisland.com Vote for your favorite businesses and people in the 2021 Bethpage Best of Long Island program Oct. 1 through Dec. 15.

To read more Best of Long Island Spotlights, visit longislandpress.com/category/boli-spotlight

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