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Friday, January 6, 2017
Vol. 2, No. 1
Port WashingtonTimes
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M A K I N G S A N TA H AT S
Manorhaven waterfront group gets new chair Donald Badeczewski to replace Guy La Motta BY ST E P H E N ROMANO Donald Badeczewski will replace Guy La Motta as chairman of the Manorhaven Waterfront Committee, Mayor Jim Avena said. Badeczewski, 34, a committee member and secretary who also serves as the village’s court clerk, will take over immediately, Avena said. “I made a change to move this project along more quickly,� Avena said. “Guy was not available until April and there was some concern that Guy
had self-interest involved. I decided to do this for fairness, to appoint someone who had no stake in waterfront property.â€? La Motta, the owner of the Manhasset Bay Marina on Manhasset Isle in Port Washington, was criticized by residents who said he was making suggestions that would beneďŹ t him in developing his property. La Motta will continue to serve on the committee. He could not be reached for comment. Badeczewski, who has lived in Port Washington for two years, has a background
in law, but said he’s more of a “facilitator� and will bring “knowledge on how to run a committee.� “I don’t have the same subject-matter knowledge of the other committee members, but I have a strong background in organization and skills I can bring to get things done in an organized manner,� he said. “And I have no stake in the waterfront.� Originally from Michigan, Badeczewski said, he grew up in a waterfront community similar to Manorhaven, and Continued on Page 49
Port inventor takes culinary machine on ‘Shark Tank’ Fetterman invents ‘easy to use’ sous vide gadget PHOTO COURTESY OF THE PARENT RESOURCE CENTER FACEBOOK PAGE
On Dec. 22, children sat for pictures with Santa and designed Santa hats with their names on them.
BY ST E P H E N ROMANO While working in restaurants, Lisa Fetterman said, she saw chefs using a device called an immersion circulator to cook with the sous vide method, and she wanted one for herself. “I saw that they used this
huge, hunky piece of lab equipment and they were thousands of dollars,� she said. Sous vide is a type of cooking in which food is placed in a vacuum-sealed pouch and placed in water with an immersion circulator that regulates the water temperature and cooks the ingredients equally. Fetterman, who grew up
in Port Washington and now lives in San Francisco, and her husband, Abe, developed an affordable sous vide immersion circulator in 2010, and began selling it after two successful Kickstarter campaigns, which helped launch their company, Nomiku. On Dec. 2, Fetterman apContinued on Page 61
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