Richard T. Ozimek, 85, formerly of Rye, NY and Ponte Vedra Beach, Florida died peacefully at his home in Warren, NJ on November 20, 2014. Born in Newark, NJ to the late Mary and Peter Ozimek, he graduated from Rutgers University with a bachelor of science in Chemistry. He served as a captain in the air force during the Korean War.
He was president of the Ozimek Data Corporation, a management consulting firm in Rye, NY. After retirement, Richard enjoyed playing golf, tennis, following financial markets and spending time with family.
Richard is survived by his loving wife of 52 years, Phyllis Blake, and two daughters Kimberley Vessa and husband Paul of Bernardsville, NJ and Elizabeth Crowley and husband Charlie of Ridgewood, NJ. He had seven grandchildren Blake, Taylor, Michael, Claire Colin, Edie, and Ian who will miss him dearly. There will be a memorial service in Rye, NY in the spring.
Five of six Rye High School Seniors signed National Letters of Intent at a ceremony at Rye High School on Thursday, November 20, 2014.
The National Letter of Intent (NLI) is a document that is used to indicate a student athlete’s commitment to participating National Collegiate Athletic Association(NCAA) colleges and universities in the United States.
The following are the names of the Seniors, their colleges and sports are:
Tim DeGraw Yale Baseball
Soya Goto Susquehanna Lacrosse
Andrew Livingston Brown Football
Patrick MacAulay Providence Swimming
Allison SullivanHoly Cross Crew
Charlotte Tucci* Duke Lacrosse
*Unable to attend the ceremony due to a previously-scheduled campus visit to Duke.
Congratulations to these Rye High School Seniors!!!
It’s time to get some expert advice from the Westchester County Health Department to safely prepare and cook your Thanksgiving feast and to avoid food borne illnesses.
“When you’re rushing to get a big holiday meal on the table, it’s easy to make a mistake or take a shortcut that could cause your guests to become ill,” said Sherlita Amler, MD, Commissioner of Health. “Follow our safe food handling and cooking tips and your guests will remember their visit and the meal for all the right reasons.”
Frequent hand washing by the chef is the key to safe food handling.
“Remember to thoroughly wash your hands between the preparation of uncooked poultry and ready to serve foods,” said Peter DeLucia, Assistant Commissioner of Public Health Protection. “Preparing a safe and healthy Thanksgiving meal is not an easy task for even the most seasoned of chefs, so residents should follow these six tips to ensure a safe and happy holiday meal.”
Thaw - Allow at least two to three days to thaw a frozen turkey in the refrigerator. To eliminate any chance of cross contamination, don’t place thawing turkey or any raw meat, (even if commercially wrapped), in a spot where it could drip on fresh fruit and vegetables that won’t be cooked before serving. Never defrost a turkey by leaving it out at room temperature.
Separate and Prepare - Bacteria on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. Use different cutting boards for raw meat, poultry, seafood, and veggies. Keep the raw turkey away from vegetables and side dishes that won’t be cooked. Wash hands, surfaces, and utensils often to avoid spreading bacteria when preparing food.
Stuff - To avoid undercooked stuffing that can cause a food borne illness, bake stuffing separately in a shallow pan, where it can quickly reach 165°F. Many food borne outbreaks have been caused by stuffed, roasted turkey. That’s because it takes a long time for heat to penetrate deep into the cavity, so bacteria can survive inside the bird.
Cook -Turkeys should be cooked to a minimum internal temperature of 165°F. How long it will take to reach this temperature will vary significantly depending on oven temperature, temperature fluctuation and turkey weight. It’s essential to have a 0 to 220 degree probe thermometer at home to accurately measure food temperature. To be safe, take the turkey’s temperature by inserting the probe thermometer deep into the meat.
Properly Cool Leftovers - Improper cooling practices are one of the most frequent causes of food borne illness. Leftover turkey, stuffing, etc., needs to be refrigerated within two hours. If you prepare foods in advance such as soups and stocks, make sure to cool them in the refrigerator, uncovered in shallow pans. They can then be transferred to large covered vessels after reaching refrigerator temperature. Be sure not to pack your refrigerator with leftovers so tightly that the cool air can’t do its job. The rule of thumb is to avoid filling containers with food deeper than four inches and then stacking multiple containers upon each other. Once the food is cooled to under 45°F it‘s safe to stack away!
Reheat – Leftovers, including turkey meat, stuffing and stock should be reheated to at least 165°F before serving.
For more food preparation check out the safety tips, or to reach the health department call (914) 813-5000.
Clean Green Pantry is a business started by Eileen Iorio. Iorio is a certified Health Coach who resides in Rye, New York.
Check out Inside Rye’s Question and Answer with Eileen Iorio, owner of Clean Green Pantry, why she started this business, how she started it and what she enjoys about it.
Q: Do you reside in Rye or have connections in Rye?
A: My family and I have been Rye residents for five years now. We moved from New York City once our second child was born. We have since had a third child. We love living in Rye.
Q: How and why did you pick this particular location for your business?
A: I can work anywhere, but because I live here and see so many families like mine that can relate to the confusing issue of food, it makes sense to work primarily with families in Rye and surrounding towns. I visit with people in their homes, so keeping it local is convenient. But I can travel if need be.
Q: Can you tell us a little more about your business, what do you do and how does your business work?
A: Clean Green Pantry is a holistic food consulting business, offering customizable services educating parents on the importance of improving their family diet to be more whole, organic and nutritious. It is really difficult in our busy lives to incorporate all of these elements so I try and make it realistic for families. To add to the complexity, if one or more children in the family have allergies or attention issues then it becomes a huge challenge for parents to manage. I try and sort through that and come up with some practical suggestions. Since my passion is to ultimately educate my clients, I spend a lot of time explaining the reasons behind the theories and try and impart the necessary knowledge where I can. I always provide a free book with my initial consult which I choose based on what I think would be most suited to that family’s situation.
Q: How and what is your background and how does it relate to your business?
A: My college degree is in Business Studies and I started my career in banking. However after my second child was born I decided to leave the crazy NY city life and focus on my first born son who was showing signs of behavioral problems and delayed development. It was a very difficult journey for a number of years to find out what was causing his extreme behavior and lack of language development. Eventually we found our way out when we realized he had a number of food intolerences and other medical issues that were contributing to his symptoms. Once we eliminated the offending food sources and worked with our doctor on other aspects of his biomedical health, he began to recover and rejoin our world in a functional way. We are still working hard on ensuring he stays healthy.
So as I learned more about my son’s illness, I began to talk with other moms in the same situation and found that they were also healing their kids through food and nutrition. I began helping people informally as they would see my son’s gains, and I like to talk about it – a lot!
I also joined with an amazing group of dedicated women in the non-profit organization Epidemic Answers who’s mission is to educate parents about holistic approaches to healing their children who have chronic illnesses. I eventually became a board member and now work with them on their most important project, which is the Documenting Hope project. It is a documentary movie project where we aim to follow 14 kids with a chronic illness over 18 months and observe and document their recovery both medically and on film. We hope to start in 2015 once funding has been secured.
Throughout this time, I knew that this is what I wanted to do with my life. I decided to become a health coach with the Institute of Integrative Nutrition as it seemed to check all the boxes I was looking to check. I loved the course and everything it spoke about. I met so many great people through the experience. Actually, there are a number of IIN health coach graduates in Rye, all specializing in their own niche areas. It is a wonderful community and very exciting that all this knowledge is on our doorstep!
Q: How do you get your clientele? Word of mouth? Advertise? Social Media?
A: Right now it is word of mouth and social media. I have hosted guest speakers at the Rye library a few times, so I guess I am known for my interest in this area. Also being part of Epidemic Answers has been a great connection for me to meet like-minded people to network with.
Q: Which of the above worked best for you and why?
A: Word of mouth is the best way for me to network as this is not a cookie cutter business. I cannot predict what will happen at a client consult because every family is different and every mom I meet has a different starting point as regards their knowledge. The information I am presenting is most likely new to them and not necessarily mainstream. It’s a little frightening to hear that we consume GMO food daily and we don’t necessarily know it. And what if you don’t know what GMO food is and what it does to our bodies? I try and bring a balanced view and tools for the parents to research on their own. I meet highly educated people and they are more than capable of making up their own minds once they know where to research. I want to educate not pontificate. These parents come to me for a reason, so I need to be mindful of what that is and give them to tools to be empowered to make the changes they need to make.
Q: When did you start this business? Why? How has business been?
A: I started in October of this year, formally. I used to get calls from people all the time while I was studying, and I would spend a lot of time with others trying to help where I could. It was time consuming so once I graduated I decided that this is what I should be doing. IIN always tell you to focus on your niche and this is what I can do better than anything else right now.
Q: Why do you feel that you are a “necessity” to your clients?
A: I don’t think I am a necessity to anyone, but I believe that I can help point people who need me, in the right direction. What I offer is a place to start, to begin to learn what might be causing the ill health of your child when a doctor tells you it is ‘normal’ and ‘let’s see if he grows out of it’. Most of the mothers I know, don’t want to wait and see what happens. They want to address the issue and learn all they can. I encourage the moms I meet to read and read and then read some more. I don’t do the work for the parents. They need to make the changes they feel necessary.
My studies at IIN taught me how to embrace an approach to living that is whole, organic and as natural as we can be in this world without it being overwhelming. I want to share that.
I believe that we can learn to live on this increasingly toxic land but mitigate the negative effects to the best of our ability, and at the same time sustain happiness and optimal health for our families.
Q: What do you enjoy best about what you do and why?
A: The best part of what I do is the feedback I get from those that I work with. Nothing makes me smile (or cry) more than an email saying; “we have made so many changes and we are seeing so many great things” or “the teachers are saying he is so much better behaved and able to listen. I don’t take credit for any of that but if I can help a parent find the path that works for them then I am beyond proud of what I do.
Eileen Iorio can be contacted through her website.
County Executive Robert P. Astorino will join with families to celebrate the adoption of 11 Westchester County foster children during Adoption Day on Friday, November 21, at 9:30 a.m.
Adoption finalization ceremonies will be held every 15 minutes in Westchester County Family Court, which is located at 111 Martin Luther King Jr., Blvd. in White Plains
“Adoption Day is such a joyous event for us in Westchester County,” said Astorino. “These children have found their forever homes, and the love they will bring and receive throughout their lives is truly something to celebrate. I offer my heartfelt congratulations to all these new families and invite others to consider the joys of adoption.”
Westchester’s Adoption Day is part of a national day to honor adoptive parents and highlight the need for adoptive families. Adoption Day is hosted by the Department of Social Services and the Westchester County Family Court, under the leadership of Supervising Judge Hon. Kathie E. Davidson.
There are approximately 70 foster care children who currently have the goal of adoption in Westchester.
Barbara A. Olivier, of Shrub Oak and formerly of Rye, passed away November 14, 2014, at age 77. Born August 13, 1937 to Oscar & Mary Manstream.
Barbara worked as an Executive Director for Westchester Alzheimer’s Association and previously for Cerebral Palsy and other non-profit organizations.
She is the loving mother of Retired Sgt. Louis Olivier (Amy) and Retired Detective Gary Olivier (Eileen), the cherished grandmother of Cassandra (Olivier) Cramer, Alexandra Olivier, Dean Olivier & Julia Olivier and great-grandmother of Xander and Wyatt. Barbara is the last of 13 siblings.
A memorial gathering will be held on Thursday, November 20th, 2:00 – 7:00 at Coxe & Graziano Funeral Home, 767 E. Boston Post Rd., Mamaroneck, 914-698-5968.
A church service will be held at St. Mary’s Episcopal Church, 1836 East Main Street, Mohegan Lake, NY 10547, on Friday, November 21st at 11:00 a.m.
In lieu of flowers, donations may be sent to St. Mary’s Episcopal Church, 1836 East Main Street, Mohegan Lake, NY 10547. http://stmarysmoheganlake.org for online donations.