
You're saying these Long Island towns wrong — even the ones you think you know: ‘Butchered'
This will have you spit out your 'cawffee.'
It's a dead giveaway that someone isn't from Long Island if they bungle how to pronounce local communities – but it turns out even 516 and 631 lifers are doing it wrong.
Teams like the New York Islanders and Long Island Ducks even post videos of out-of-town players brutally mincing Wantagh, Patchogue and other Native-American names.
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6 The New York Islanders and Long Island Ducks post videos of out-of-town players brutally mincing Wantagh, Patchogue and other Native-American names.
Heather Khalifa for the NY Post
But you may not have to venture far to find folks messing up Massapequa and Ronkonkoma, which have been anglicized over the past few centuries. Their real pronunciations sound unrecognizable to the modern ear, according to former longtime Unkechaug Nation Chief Harry Wallace, an expert in Algonquian.
'Our language wasn't written in the sense of being translated into English or French — the sound is what they're trying to copy,' Wallace, based on on the island, told The Post.
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He compared how Algonquian is the root base of many different Native American languages, some of which were spoken on Long Island, much like the Romance languages, such as French, Spanish, and Italian, all of which stem from Latin.
However, during colonial times, much was lost in translation because the European settlers 'didn't know how to spell,' especially with hard consonants like the letter 'H,' which are vital to the Algonquian language, he added.
From there, readers would only see, but not hear, the real pronunciation. Ultimately, it turned into a telephone game that has been ongoing for a few hundred years.
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Wallace recognizes that there's no one official way to sound out some towns, such as Wantagh, which islanders say as 'wan-tah.'
And the local way of saying Patchogue as 'patch-hog' is pretty close to its origin, he said.
These, however, are some Native American-named local towns that even the most bona fide residents are getting wrong, according to Wallace.
Copiague
6 Algonquian is the root base of many different Native American languages, some of which were spoken on Long Island.
Copiague Chamber of Commerce / Facebook
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Townsfolk and the recorded voice on the Long Island Railroad alike sound out this Suffolk community as 'co-peg,' but really it should be pronounced closer to 'co-pi-ah-e' with a short 'I' and long 'E,' he explained.
'[Europeans] would elongate the A when they read it…and that's all they would hear after,' Wallace added of what translates loosely to grove or forest.
Massapequa
6 As with other Algonquin hard consonants, the real sound is 'Mass-a-peek' without the open vowels at the end.
Massapequa Park / Facebook
The town that has caught the eye of President Trump over as it fights to keep its Chiefs team logo in the face of a state ban on Native American mascots isn't straightforwardly pronounced 'Mass-a-pequa,' said Wallace, who opposes the school using the name.
As with other Algonquin hard consonants, the real sound is 'Mass-a-peek' without the open vowels at the end, he added, explaining that it means place of great water.
Cutchogue
6 While it's spoken today as 'cutch-hog,' Wallace said the real way is 'cutch-e-hoki,' spelled as 'kecheahki.'
Alamy Stock Photo
Unlike Patchogue, residents aren't remotely close to getting the pronunciation of the quiet North Fork escape spot on.
While it's spoken today as 'cutch-hog,' Wallace said the real way is 'cutch-e-hoki,' spelled as 'kecheahki.'
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In the same vein as Massapequa, it translates to mean great place.
Setauket
6 Wallace says it as 'Se-tau-ah-ki' and added its definition is place of streams, something the north shore enclave by the Long Island Sound is known for.
Alamy Stock Photo
Similar to Cutchogue, Setauket, spoken like Secaucus in New Jersey, is a world apart from its perceived pronunciation.
Wallace says it as 'Se-tau-ah-ki' and added its definition is place of streams, something the north shore enclave by the Long Island Sound is known for.
Ronkonkoma
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6 Its prototypical 'Ron-cahnk-ama' pronunciation — which Neil Patrick Harris projected on the LIRR 2 a.m. drunk train in a sitcom — should be 'Ronkon-koman.'
James Messerschmidt
That's right, Long Island's showstopper that's been a punchline on 'How I Met Your Mother' and an Artie Lange monologue on an insufferable Yankees fan 'has been butchered,' Wallace said.
Its prototypical 'Ron-cahnk-ama' pronunciation — which Neil Patrick Harris projected on the LIRR 2 a.m. drunk train in the sitcom — should be 'Ronkon-koman,' he explained.
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The town name derives from its kettle lake, formed by the glacier that carved North America, which was sacred to its native population.
One translation for Ronkonkoma is 'deep cavern place' in reference to the lake, which is tied to urban legends of hauntings and drownings attributed to a Native American-related curse — a story Wallace has explicitly called bunk on.
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Los Angeles Times
4 hours ago
- Los Angeles Times
The secret ingredient you've been looking for all your life? It grows (practically) everywhere
'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. Here in Southern California, with the exception of cilantro, which sprouts and goes to seed really quickly, and tarragon, which, like so many things French, has a reputation for being temperamental, fresh herbs are easy to grow year-round. Kathy Delgado, who owns the beloved Vintageweave (her interiors shop used to be on Third Street near the Grove; now she operates the business out of her home studio in Long Beach), has fresh herbs in charming vintage vessels throughout her French farmhouse-inspired garden. She swears by a mix of quality potting soil and chicken or cow manure. 'It only smells for a day,' she assures us. Once you've planted yours — or brought a bunch (or bunches) home from the market — the possibilities are endless. I am not a deft dill user, so I'm excited to try this Slow-Roasted Salmon with Dill and Lemon Salsa Verde. And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.


Boston Globe
10 hours ago
- Boston Globe
That time I was headed nowhere, fast
Get The Gavel A weekly SCOTUS explainer newsletter by columnist Kimberly Atkins Stohr. Enter Email Sign Up School was a break from work on the farm and on trucks, and I wanted to laugh and run wild. Still, I wonder what difference it might have made if any one of my teachers had given me a tape measure, pencils, and paper and sent me out to measure everything in the playground or draw the birds in the sky that I saw there. But that just wasn't how teachers taught boys like me. I suspect they had little doubt as to the type of man I would become — the kind I worked with on ranches and construction sites, ones with clichéd blue-collar traits, both good and bad. Advertisement My father was among them. A professional country music musician, a trucker, and operator of heavy equipment, he was also a drinker and a fighter. He espoused racist views that made no sense to me, since I'd only ever been around white people, and some of them were dangerous crooks who'd spent time in prison. My father was also the one man I spent much of my young life with — under trucks, tending farm animals, riding around in pickups. Advertisement I drank with or around him in my late teens. I spent endless hours with him as he worked and drank with other men. I often witnessed his raw violence — toward helpless animals on our farm, toward a sister's boyfriend who'd sneaked into the house. I learned that emotions can be dangerous. When I was 8, after weeks of being attacked by a rooster that left me bloodied, my father locked me in a barn with it. I had a large stick. The rooster, his spurs. I knocked him out of the air and would have killed him, but my father stopped me. He respected that rooster and called me 'Rooster' ever after. By the end of my junior year of high school in 1981, I had a grade-point average in the low D range, poor attendance, lunch time drinking, and pervasive discipline problems, including fights in and out of school. Like millions of American boys and young men, past and present, I was well on my way to becoming a member of a Advertisement So how am I writing this after a 30-year career in journalism instead of a few stints behind bars and the kind of hard-luck life I'd seen so much of? Rebellion, and a science fiction novel. As my senior year approached, my father wanted me to delay going back to school so I could work for him. Ambivalent as I was about school, I knew that if I did this, I would never go back, and I had the vague but motivating sense that I wanted something else for myself, something more. I rebelled by going back to school. Later that year, I moved out of my family home. I met the girl who has now been my partner for more than 40 years. I made guy friends who introduced me to punk rock and wild, nonviolent escapades with bikes, trampolines, junk cars, and conversation. And then I met Mark, who gave me the first novel I ever read. I had noticed that our social studies teacher genuinely engaged with Mark's challenging questions. Skinny and studious, Mark appeared more rebellious to me than those of us roughhousing, flirting, drunk or stoned or both, giggling at the back of the classroom. I was curious about Mark's ability to so constructively question authority. We spoke a few times about it, and one afternoon, he gave me ' Advertisement Briefly, 'Orphans' is about a young man, Hugh Hoyland, who discovers that his world exists inside a spaceship. This reality was hidden from him by myths and lies passed down to him that his own willful ignorance perpetuated. Only when he encounters the freaks of that world — banished mutants, the readers of forbidden books, and thinkers — does Hugh understand that there is an entire universe outside his world. There could not have been a more apt metaphor for my cramped, small, myth-laden life. The novel sparked something in me. I began to read and study. I participated in a week-long event for high schoolers on a college campus. I figured out how to get student loans and Pell Grants. I figured out how to get into the community college in Billings and then the University of Montana, where I studied philosophy and eventually earned an MFA in creative writing. For me, education was an act of defiance. It freed me from the confines and contours of a destiny as a hard and angry man, and it made me want to earn access to the world beyond it. But I had to discover my own path to the power of language and knowledge. There's a lot of talk about boys these days. How they're in trouble. How they're toxic. I hope that as we focus on them, we don't force-feed them our expectations or beat them down like dangerous animals. I hope we give them the time and space to be rebellious and build themselves up with education that welcomes them. It's a lot of trouble to let boys be boys, but I believe in us. Advertisement


Buzz Feed
16 hours ago
- Buzz Feed
The Hidden Dark Side Of Gifted Programs Revealed
I don't remember precisely when I first heard the word 'gifted,' but it must have been in early elementary school. I do remember being pulled out of my first-grade class and led to the fifth-grade classroom, where a teacher told me to choose a chapter book that was 'more at my level.' I appreciated the chance to choose from all sorts of new books, but it marked an early example of what would eventually be both a privilege and a curse: my foray into being 'set apart' academically from my fellow classmates. By the time I reached middle school, the gifted and talented program in my district had taken wing. The timing makes sense: In 1998, many American schools were provided with official K-12 standards for so-called 'gifted education' by the National Association of Gifted Children. While the NAGC first promoted advanced academic programming in the 1950s, its work in the late '80s and '90s represented a more structured approach to educating students who were found to be gifted. K-12 gifted education standards were preceded by the passage of the Jacob Javits Gifted and Talented Act in 1988, which secured funding to 'orchestrate a coordinated program of scientifically based research, demonstration projects, innovative strategies, and similar activities that build and enhance the ability of elementary and secondary schools to meet the special educational needs of gifted and talented students.' In those early days, my experience with Gifted & Talented (or G/T, as we fondly called it) was almost entirely positive. Our G/T class was tucked away in a windowless classroom whose walls we decorated with silly drawings and posters. Several of my close friends were also in the program, and there was nothing better than getting to hang out with them for an hour or two per day while working on our largely self-assigned curriculum. Our teacher was warm and encouraging, always pushing each of us to incorporate our individual interests and skills into projects. In fact, nearly all the teachers I worked with in G/T were engaged educators who genuinely wanted their students to thrive. I'm forever grateful for their personal guidance, regardless of my later reflections on the program. In so many ways, G/T was a safe place at school — a place where I could be my true (weird) self and engage in more self-directed learning. But there was a troubling flip side to the G/T experience that took me years to unpack. From what I could gather, most students qualified for the program based on standardized test scores. While the NAGC defines gifted pupils as 'those who demonstrate outstanding levels of aptitude (defined as an exceptional ability to reason and learn) or competence (documented performance or achievement in top 10% or rarer) in one or more domains,' it seems inevitable that many kids would be excluded from gifted education for factors beyond their control. In her 2016 book Engaging and Challenging Gifted Students: Tips for Supporting Extraordinary Minds in Your Classroom, Jenny Grant Rankin, Ph.D., outlines gaps in gifted education. Nonwhite students, socioeconomically disadvantaged kids, girls, and those classified as English language learners are disproportionately excluded from gifted and talented programming, Rankin reports. She also cites a 2016 study by Jason A. Grissom and Christopher Redding that found that Black students were 50% less likely to be considered for gifted and talented programs than their white counterparts, even when both groups recorded similar standardized test scores. What's more, students of color were less likely to be labeled gifted when their teachers were white. In G/T, I learned quickly that much of my self-esteem came from academic praise and approval from adults. The 'gifted' label seeped into everything I did and was a stumbling block at times — if I struggled to master a concept in math class or didn't understand a question on a social studies test, I'd avoid asking for help. After all, I was gifted. I shouldn't need help with anything, right? It felt like my so-called 'natural' giftedness should pre-qualify me to succeed in any endeavor, which led me to prematurely give up on new hobbies later in life when I didn't immediately feel like a master. And when a project in a non-G/T class earned anything less than an A, I often found myself in tears and seeking reassurance from my family and friends that I was 'still smart.' The question of 'potential' was another overwhelming aspect of G/T. Gifted kids at my school were encouraged to pursue all sorts of fields — with the unspoken message that no matter what we pursued, we were expected to be excellent. Most of us went on to take as many Advanced Placement classes in high school as our schedules would allow, driven by the sense that we simply had to be high achievers. Academic excellence would translate directly to excellence in career and life in general, many of us thought. It wasn't until college that I first experienced the lingering impacts of the gifted education experience. Suddenly, I was a very small fish in the massive pond that is the University of Michigan. I wasn't the 'smart kid' anymore— I was one of thousands of 'smart kids,' all of whom had ambitions on par with or beyond my own. College instructors rarely offered direct praise, and the occasional B in a class became commonplace. When I couldn't maintain perfection, I felt like I was failing the version of myself I was supposed to become. Unsurprisingly, college was also when my mental health took its first major nosedive. Alongside a handful of personal issues, my sudden sense of academic invisibility had triggered a crisis. My path felt unclear. Wasn't I supposed to get to college, breeze through with perfect grades, and immediately jump into an impressive career? When graduation rolled around, I got a dose of validation by heading off on a Fulbright teaching grant to Malaysia, but my life beyond that looked so blurry. It took a long time to admit that I didn't want to go to grad school, which felt shameful. Without academic validation or 'high achievement' on the table, would I be untethered forever? In the decade since, I've drawn connections between my most plaguing anxieties and my early education. It's taken practice to feel more comfortable with accepting professional criticism or admitting when I'm not sure how to do something at work. I see how my G/T years merged self-worth with accolades and grades, and I feel sad for the younger version of myself — along with other 'formerly gifted' peers — who internalized so many false measures of success. At times, adulthood feels like an ongoing battle to remind myself that I'm a valuable, worthy person, regardless of outward achievements. I'm not alone: In recent years, the 'formerly gifted kid' trope has become something of a meme, with TikTokers cracking dark jokes about their lingering sense of anxiety, perfectionism and perceived failure to live up to parents' and teachers' expectations. It's funny because it's true. Data shows that while gifted programs can result in better long-term academic outcomes and college success for some students, these benefits still reflect inequities. A 2021 study by Grissom and Redding found that small associations existed between participation in gifted programming and long-term achievement in math and reading, but there was no evidence to support a correlation between gifted kids and their general engagement with school. Most glaringly, even these small positive associations were skewed toward higher-income white pupils, with low-income or Black gifted students excluded from long-term academic gains. What's more, this research doesn't begin to explore gifted education's extended impact on social and emotional development for all participants. I don't regret my time as a gifted kid, but I do wish G/T had offered more care for students' mental health and more inclusivity for children who didn't fit the program's relatively narrow mold of exceptionalism. I wish I could unlearn the idea that outward praise equals true success, and measure excellence in the form of learning for learning's sake. Above all, I wish we'd had an environment where every single student was reminded how smart and talented they were, and given the tools to explore their gifts — no matter what form they took.