Tag Archive | "east end hospice"

East End Hospice Groundbreaking

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East End Hospice will celebrate the groundbreaking for its new inpatient facility in Quiogue on Friday, July 25, at 11 a.m. at 1 Meeting House Road in Westhampton.

The new facility will enhance and broaden the scope of East End Hospice’s existing services, offering a homelike setting for patients to spend their last days.

The space allows hospice professionals and trained volunteers to provide 24-hour acute care, as well as social, emotional and spiritual support for patients and their families.

Eight private rooms will be equipped to manage the complex needs of the critically ill while providing comfortable accommodations for patients and family. It includes a spa room with a soaking tub and a consultation room for intimate gatherings, along with common areas, including a sunroom, library, and gardens for use by family and visitors.

The building has been designed by Roger Ferris + Partners, an architectural firm known not only for its architecture but for its interior design and master planning services for the private and public sectors. The firm has won over 40 regional and national awards and international citations, and is recognized as a world leader in both commercial and residential architecture.

East End Hospice Reschedules Good Grief Bereavement Center Open House for this Sunday

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East End Hospice has rescheduled an open house for its new family bereavement center in Westhampton Beach for this Sunday, December 2, from 3 p.m. to 5 p.m. The hospice canceled the open house originally scheduled for early November after Hurricane Sandy impacted the region.

The open house will be held at the center, which is an extension of Camp Good Grief, at 195 Mill Road in Westhampton Beach.

The open house will be held immediately after East End Hospice’s annual Tree of Lights Celebration, scheduled for 2:30 p.m. that day on the Village Green in Westhampton Beach. The annual ceremony honors the memory of family members and friends with special tributes and music.

The new center, which is expected to cater to more than 150 families annually, will provide support for grieving children, teenagers and their families.

To learn more about East End Hospice and its bereavement services, call 288-8400 or visit www.eeh.org.


Hog Heaven

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web pig roast

A splayed pig gets slow roasted over a grill during one of Kevin Judge's pig roasts, similar to one to benefit East End Hospice.

By Emily J. Weitz

There’s something about a pig roast that really brings the community together. Maybe it’s the simple fact that pigs are enormous animals, and you couldn’t possibly eat one on your own. Maybe it’s that the slow, relaxed process of roasting a pig inspires all sorts of easy conversation. Or maybe it’s the enticing nature of an open flame that beckons people together.

Kevin Judge, owner of Maple Tree BBQ in Riverhead, attributes the communal feel of a pig roast to the fact that, historically, people would pool their money together to buy a pig, and the roasting was an activity in which everyone took part.

“The fun of it was roasting the pig as a community. The pig would go in the middle, and everybody gathered round with gloves and they’d literally pull off the pork, throw it in buckets, and bring it to the table.”

Judge will be preparing one of his pig roasts this Saturday at Pindar Vineyard to benefit East End Hospice.

Pig roasts became celebratory, as it took a day just to do it, so people would plan their pig roasts for holidays or Sundays when they had the time.

“For me,” says Judge, “the fun is in the doing. More than in the eating. The eating caps off the work you did throughout the day.”

So when Judge creates a pig roast, he makes sure to bring extra gloves and aprons so anyone who’s interested can join in.

“It’s great at a block party,” he says, “where you’ve got volleyball or other games going on, and the pig is roasting all day. You can come check it out, and then come 6 p.m. your pig is ready to go. It’s being pulled right in front of you. The anticipation and the aromas are building up in the air, and there you go. The fun is in the doing.”

Pig roasts became really popular, Judge explains, in the South during the Civil War.

“When the North fought the South, one of their most important things was they cut off access to salt,” says Judge. “So the South had to figure out how to preserve food without refrigeration. They’d roast the pig long and slow, and when it couldn’t be on the roast anymore, then they’d pull it. They’d use vinegar to keep it another two days, and then spices would keep it edible a little longer. So this slow roasting developed from a need to preserve food in the absence of salt.”

At the pig roasts that Judge caters, there are two different methods of cooking the pigs. The first, and most visible, is the rotisserie. That’s the pig turning around slowly on the spit. But usually that pig is on the small side, weighing in at about 100 pounds. At the same time, Judge is cooking two larger pigs (150 pounds each) in clamshell style roasters. They are roasted with charcoal and flavored with some wood. All three of the pigs are lightly smoked.

“The difference between the two styles is primarily in the show,” says Judge. “We use the roasters to produce the food we need there for the day. We don’t show them. We just open them up to baste them and tend to them. But when you come with your kid, you can show them the one on the rotisserie.”

Judge invites people to baste the pig and watch how it cooks. Because it’s rotisserie style, there isn’t the chance to cook one part of the animal differently than the other. That’s okay with pork, Judge says, because all pork should be cooked at about the same temperature (185 degrees) and it should always be well done. So the rotisserie gets evenly cooked because it’s rotating.

“The other two,” explains Judge, “start skin side down. When the smoker gets hot, a pool of grease develops inside the cavity of the pig. Then we flip it and brush the skin with a mustard honey sauce that makes an excellent crackle.”

The crackle is the skin of the pig that becomes crispy.

“People who know how to roast a pig know that, when it comes time to eat, you take a pile of pig but also a couple of strips of crackle.”

Along with the roasted pig, there are certain sides that pair perfectly. Smoked beans, corn bread, and mac and cheese are just a few that can be found in Judge’s shop and at most pig roasts.

This Saturday, June 2 from 4 to 7, Pindar Vineyard will host one of Kevin Judge’s barbecues to benefit East End Hospice. Live music, face painting, and a bounce house for the kids will help accent the joys of life. And everyone will be welcome to take their turn basting the pig as it turns, slowly, around the spit.

Help for Grieving

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by Andrew Rudansky

After the passing of their daughter Katy in December of 2010, Brigid Collins and Jim Stewart said they were looking for answers. Katy, only 12 at the time, died after battling a rare form of liver cancer, leaving the couple and their six year old son, Robert, devastated.

On the suggestion of a friend, the family took a trip to San Antonio, Tex. to visit The Children’s Bereavement Center of South Texas. Their time there was a time of grieving as well as healing.

“When we went down to San Antonio we were not sure what to expect, and it turned out to be a life changing event,” said Stewart. “It really helped Robert, and both of us as well, digest what had happened. I think it took us a long way towards healing.”

In Texas the Stewart family saw mental health professionals helping children deal with the loss of loved ones through use of art, dance and music. They saw the positive effects the center was having on the other children there. They saw the bereavement center as a place of healing.

“We were more than impressed by the center there,” said Stewart. “After we were there for a few days, Robert actually came up to us and said ‘wow mom, wow dad, other kids have lost brothers and sister too, did you know that?’”

Their visit left Collins and Stewart pondering the lack of a dedicated childhood bereavement center here on the East End.

“We want to have a bereavement center close to Sag Harbor because, quite frankly, we can see the need for it right here,” said Collins.

East End Hospice, located in Westhampton, already holds childhood bereavement groups in local area high schools as well as individual sessions and their annual Camp Good Grief. However Stewart and Collins wanted to export the model of a specially dedicated childhood bereavement center on this side of the canal.

While Collins and Stewart don’t yet have a location or even a name for their East End bereavement center, they have plenty of vision.

“Over the years we have known so many children who had lost a parent, or grandparent or friend and of course we had lost Kate,” said Collins. “And when we saw the expertise involved in working with children and their families, I guess we were anxious to have something here.”

Collins added that the planned bereavement center would have many of the features offered at The Children’s Bereavement Center of South Texas. The proposed center on the East End would also serve children as young as three dealing with the grief associated with the death of a loved one through a variety of therapies.

“We are really in the infancy of this project,” said Stewart. “We have a dream, it is a clear vision.”

In order to take that dream to the next step, Stewart and Collins plan to divert a portion of the funds from their nonprofit organization Katy’s Courage and put them toward creation of the bereavement center.

Katy’s Courage currently funds pediatric cancer research at the Memorial Sloan Cancer Center in Manhattan and provides a $10,000 award for a graduating Pierson senior who plans to enroll in a four-year college.

The Katy’s Courage charity 5K run is scheduled for this Saturday, April 28 at 8:30 a.m. (check in 7 to 8:15 a.m.) starting on Water Street, Sag Harbor. Collins and Steward added that a portion of the proceeds from the run will go towards the proposed bereavement center.

For more information about Katy’s Courage and donating to the establishment of a bereavement center on the East End please visit www.katyscourage.org.