Monthly Archives: June 2017

Stock photo.

By Chris Zenyuh

Throughout our evolution, fruit stood as the primary source of sugars in our diet. That we evolved to desire sweetness, I contend, was not for energy but for the vitamins, minerals, fiber and antioxidants that come with the fruit. The fiber helps slow sugar absorption and reduce its negative metabolic potential, and the vitamins compensate.

The limitations of seasonal fruit accessibility made getting too much of these sugars infrequent, at most. Access to purified cane sugar was limited as well, due its tropical origins. The cost of growing and shipping cane sugar slowed its consumption, certainly for those of lesser means. Still, the demand for sugar steadily increased, a fact that the English monarchy used to fund its war chest.

William Duffy (in his book “Sugar Blues”) has suggested that the sugar machine was largely behind English colonization and enslavement through the 1800s. Duffy suggests that denying sugar’s responsibility for metabolic dysfunction dates back to Dr. Thomas Willis, private physician to King Charles II. Willis both discovered and named diabetes mellitus. Smart enough to recognize the illness and its sugar-related cause, Willis was also smart enough to name it after “honey” instead of sugar, perhaps to keep his job and his head!

Enjoying rations of sugar and rum, tens of thousands of the British sailors who guarded the sugar routes fell ill and died from scurvy. School children are taught that scurvy is a vitamin C deficiency, as it was discovered that the symptoms could be reversed with the addition of citrus to the rations. Sadly, this well-known story promotes the denial of the cause: too much sugar (and rum). Our food, medical and supplement industries continue to promote the use of fortification and vitamin supplements to “protect” against illnesses like scurvy, rather than incur financial loses that would result from curtailed consumption of sugars.

The spiraling decline of our general health gained momentum in 1973, when then Secretary of Agriculture Earl Butz instituted a 180 degree change in the farm subsidy program. Prior to 1973, farmers were directed by the government to curtail production to keep the supply and demand for corn in check. Sometimes, the farmers were instructed not to grow corn but were compensated for lost income. The restricted supplies kept corn prices high, making it too expensive to use high fructose corn syrup as a sweetener. Sugar cane, expensive due to its tropical origins, found itself in a limited range of food products.

The new program launched in 1973 rewarded corn farmers for producing as much corn as possible. Soon, the science to produce more corn, then the science to engineer additional uses for the extra corn became big businesses. High fructose corn syrup and cattle feed businesses were early beneficiaries of the new system. The ranchers and corn refiners lobbied to pay below cost for corn. Corn farmers would lose money, but, the new farm bills enabled the farmers to make up their losses (and more) by receiving the subsidies, funded by tax dollars. That made it cheaper to feed cattle corn than to feed them grass and cheaper to sweeten food with high fructose corn syrup (HFCS) than with sugar.

Americans were now able to purchase foods sweetened with HFCS and corn-fed meat at much cheaper prices than ever before. The cost, of course, does not include the medical expenses that may be incurred from chronic exposure to glucose and fructose, though.

The Sugar Association, still burdened with the expense of sugar cane’s tropical origins, has expanded its use of sugar beets to become price competitive in the caloric sweetener market. Farmed and processed in the continental United States, sugar beets are used to sweeten processed foods almost as cheaply as HFCS. If the ingredient label doesn’t specify cane sugar, it may very well be beet sugar. Of course, it is still sucrose.

Now you know why caloric sweeteners are omnipresent in our food system and how “food” can be available so cheap. You might want to reconsider the amount that you consume of what nature so frugally offers. Regardless of its source or history, it is metabolically the same!

Chris Zenyuh is a science teacher at Harborfields High School and has been teaching for
30 years.

Crab Meadow Beach. File photo.

Suffolk County Police are searching for a kayaker who was reported missing in Northport Sunday June 11.

Selvin Vasquez-Enamorado launched his kayak from a beach near Crab Meadow Beach to go fishing sometime between 3 and 4 p.m. When Vasquez, 24, of Huntington Station, did not return home, a friend called 911 at approximately 6 p.m.

Suffolk County Police Marine Bureau and Aviation Section, United States Coast Guard, Huntington Harbormaster, Smithtown Harbormaster, and United States D.E.C. Marine Units have assisted in the search.

The kayak was recovered.

Detectives are asking anyone with information to call the Second Squad at 631-854-8252.

From left, Tony Curtis, Jack Lemmon and Marilyn Monroe in a scene from ‘Some Like it Hot'. Photo courtesy of Fathom Events

The film that holds the top spot on the American Film Institute’s list of the funniest American movies of all time will return to select cinemas nationwide for two days only on Sunday, June 11, and Wednesday, June 14, at 2 p.m. and again at 7 p.m. Turner Classic Movies and Fathom Events will present the screenings of “Some Like It Hot” (1959) along with specially produced commentary from TCM host Tiffany Vazquez before and after the film.

Billy Wilder’s beloved comedy is about two jazz musicians (Tony Curtis and Jack Lemmon) who find themselves on the run after they inadvertently witness a gangland murder. With no money and nowhere to hide, the two masquerade as members of an all-girl band, leading to a number of romantic complications when one falls for the band’s lead singer played by Marilyn Monroe in one of her most iconic roles.

Participating theaters in our neck of the woods include AMC Loews Stony Brook 17, Farmingdale Multiplex Cinemas and Island 16 Cinema de Lux in Holtsville. For more information or to purchase your tickets in advance, visit www.fathomevents.com.

Striving to be more environmentally conscious, the Greater Port Jefferson Chamber of Commerce invites the community to join them on Saturday, June 17, for its 9th annual Green Fest. This festival will draw in hundreds from all over Long Island who want to become more environmentally conscious.

Held at the Port Jefferson Village Center at 101A East Broadway and the neighboring Mayor Jeanne Garant Harborfront Park’s Great Lawn from 1 to 5 p.m., this thematic event reflects a world that gives you the ability to make “green” choices in your daily lives. The festival concentrates on educating, informing, entertaining and enlightening people on how to live a “greener” lifestyle.

SCWA’s water buffalo will make an appearance at the festiva

This year come check out the “water buffalo” sponsored by the Suffolk County Water Authority. This portable water truck will be filled with hundreds of gallons of water for all attendees to fill up their own water bottles with fresh clean water. This helps the environment by reducing plastic bottles going into our landfills. So bring your containers and have a drink on us!

Entertainment will again be engaging and fun this year. The Ripple Effect Spiritual Therapy Drum Circle will be bringing 13 drums with shakers and rattles to compliment the other percussions. These hand drums are placed in a circle and volunteers are asked to “perform” in an improvisational manner as a gathered group. Drop-ins are welcomed, so come and play with us.

At 1 p.m. the local and very popular singer/songwriters, the Como Brothers, will be performing their heartfelt lyrics and harmonies on the Great Lawn. Their style of songwriting draws from pop, rock and blues originating from a love for acts such as the Beatles.

Join Diane McDonald for a free yoga session at the event.

If you are not feeling musical, join It Takes a Village Wellness yoga instructor and owner Diane McDonald at 2 and 2:40 p.m. for some green yoga right on the front lawn of the PJ Village Center; mats will be provided.

Join the Port Jefferson Free Library’s Green Teens throughout the day for children’s activities as the group presents a short demonstration on how to create crafts using recycled materials while also teaching others what it means to be a Green Teen at the Port Jefferson Library.

“Your Connection to Nature” biologist, wildlife handler, outdoor educator, photographer, traveler and storyteller Ranger Eric Powers will present two programs reflecting wild diversity using live animals! Just in case you want more animals, check out the Sweetbriar Nature Center’s table to visit with its resident screech owl.

Finally, to keep attendees amazed, there will be varied vendors (see page B18) highlighting green products and services including solar power and renewable energy, electric/hybrid cars, demonstrations and a mini-farmers market.

This free event is family friendly and kicks off the summer season. Come on down and enjoy the day, learning about methods that promote sustainable ways of living that benefit our environment and planet. Won’t you join forces with us to work together to make our community a healthier place to live? It starts with one small step (or fest) at a time.

For more information, visit www.portjeffgreenfest.com or call the chamber at 631-473-1414.

Figgs - 2-year-old male terrier mix

MEET KENT ANIMAL SHELTER’S NEWEST ARRIVALS!

Aren’t they precious? One is more adorable than the next. It’s hard to believe that all of these sweet fur babies were scheduled to be euthanized at a high-kill animal shelter in Texas just a week ago. They all seem to have the same thing in common — sad eyes. Now that Kent Animal Shelter has stepped in to save them, they’ve been given a second chance to grow old with a family that will love them. Will that be you? All dogs comes neutered, microchipped and up to date on all their vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on this group and other adoptable pets at Kent, please call 631-727-5731 or visit www.kentanimalshelter.com. And remember, adopt, don’t shop!

Update: Lollipop has been adopted!

Leemor Joshua-Tor. Photo from CSHL

By Daniel Dunaief

Like many of the other talented and driven professionals at Cold Spring Harbor Laboratory, Leemor Joshua-Tor often works far from the kind of spotlight that follows well-known actors or authors.

That changed in April and early May. First, the American Academy of Arts and Sciences elected her a member on April 11. Other members joining the academy this year include Carol Burnett, New York Times columnist Nicholas Kristof, actor Ian McKellen, who played Gandalf in the Hobbit films and Magneto in the X-Men movies, and Israeli writer David Grossman.

Then, on May 2, the National Science Foundation elected the Cold Spring Harbor Laboratory professor and Howard Hughes medical investigator to join its ranks. “I got a huge amount of congratulatory emails from many friends, some of which I haven’t been in touch with for a while,” Joshua-Tor said. “It’s humbling.”

Joshua-Tor’s research covers a range of areas in structural and molecular biology. She works with RNA interference, where she focuses on how small molecules regulate gene expression or translation. She has also worked with Cold Spring Harbor Laboratory President Bruce Stillman on the early stages of DNA replication.

Early this year, Joshua-Tor and Stillman published a paper in eLife Sciences in which they offered more details about the human origin recognition complex. Stillman suggested that Joshua-Tor was the “main driver” for the research, studying the structure of a protein he had isolated years ago. “I am not a structural biologist, but she is an outstanding one and together, we came up with a very satisfying result.”

The origin recognition complex begins the process of replication, recruiting a helicase, which unwinds DNA. It also brings in regulatory factors that ensure smooth timing and then other factors such as polymerase and a clamp that keeps the process flowing and ensures accurate copying of the genetic code. “We don’t know how ORC’s motor activity is used,” Joshua-Tor explained. “We don’t really know what it is on the DNA that the ORC likes to bind to.”

In the recent work, the scientists explored the ORC’s structure and tinkered with it biochemically to understand it. The ORC binds and hydrolyzes the energy molecule adenosine triphosphate, or ATP, in the same way a motor would, although it probably isn’t continuous. “It might use ATP hydrolysis to perform one sort of movement, perhaps a detachment,” Joshua-Tor suggested.

In the early stages of replication, ATP is necessary for the integrity of the ORC complex, as well as the helicase that gets recruited. “We knew from biochemistry that ORC bounds multiple ATP molecules, but we did not know precisely how,” Stillman explained in an email. “The structure told us. ORC does not open the DNA by itself, but loads a protein complex onto the DNA that, when activated, can open the DNA.” Stillman is working on that process now. The next step for the CSHL collaborators is to get a structure of human ORC bound to DNA.

In their recent work, the researchers characterized how mutations involved in ATP hydrolysis affect a condition called Meier-Gorlin syndrome. Of the mutations they characterized, one affects the ability to hydrolyze ATP. Patients with this syndrome have one copy of the gene with typical function and the other that doesn’t. This likely leaves the patient with half of the molecules to do the required job.

The misregulation of replication is often associated with cancer and is something Joshua-Tor and others consider when they conduct these studies.

ATP, meanwhile, is associated with all kinds of activities, including cell adhesion and taking down misfolded proteins. Many processes in the cell connect to these types of molecular machines.

In her research with RNA interference, she is studying how a microRNA called Let7 is produced. Let7 is involved in development. Before cells differentiate when they are stem cells, they make Let7 continuously and then destroy it. She is studying the pathway for this process. Let7 is absent from stem cells and in some cancers.

Interested in science and theater when she was young, Joshua-Tor grew up in Israel, where she participated in activities at the Weizmann Institute of Science. The institute has biology, biochemistry, chemistry, math, computer science and physics, as well as an archeology unit that didn’t exist when she was there. Later, when she was a graduate student, Joshua-Tor returned to the institute and became an instructor.

An important moment in her scientific development occurred when she was in seventh grade. She was learning about elements and she put each one on a card. She brought these cards to class to study them. Her mother gave her a container that had housed her perfumes, which created a positive association for chemistry every time she studied the elements.

Joshua-Tor was also interested in theater, where she was initially in shows and then became an assistant director. The researcher lives with her daughter Avery, who is 8 and attends the Jack Abrams Magnet School. The tandem have a Schnauzer named Charles Darwin. Her daughter is proud of her mother and tells “anyone that would listen” about the awards her mother recently won, Joshua-Tor said.

Joshua-Tor, whose lab now has 11 people, said she is excited for the opportunity to meet some of her fellow honorees this fall.

Stillman expressed pride in “all our scientists and especially when they make major discoveries and they receive such peer recognition,” he wrote in an email. Joshua-Tor is “one of our best, but we have many scientists who will go on to gain substantial peer recognition. This is her turn, at least for these two awards!”

Dr. Jennifer Arnold leads the Parade of Survivors. Photo by Cindy Swanson

By Heidi Sutton

On Sunday, June 4, hundreds of thousands of people gathered in various locations across the country for National Cancer Survivors Day, a celebration of life for anyone who has been touched by cancer. Locally, the Stony Brook Cancer Center hosted its 13th annual event, made possible by sponsorship from the Stony Brook School of Medicine and Stony Brook University.

The weather cooperated as attendees participated in a variety of outdoor activities, such as the popular dunk-a-doc, bedpan golf, chemo bag toss and face painting, as well as musical entertainment. The day culminated with the Parade of Survivors to the tune of Journey’s “Don’t Stop Believing.”

Dr. Yusuf Hannun

“There is really no activity that I look forward to more every year than what we are doing here today, to celebrate you and to celebrate survivorship,” said Dr. Yusuf Hannun, director of the Stony Brook Cancer Center, to a crowd of survivors, doctors, nurses, family members and friends. “Looking around … I am really humbled to see how this event has been growing exponentially, from very modest beginnings of a handful of dedicated volunteers and determined survivors, to today with over 1,300 [attendees], 300 of them survivors,” he said.

Hannun also took the opportunity to speak about the new 245,000 square-foot, state-of-the-art Medical and Research Translation (MART) building, which served as the backdrop to the event and is scheduled to open by the end of this year. The director stated the new facility “will allow us to serve twice as many patients and their families … and allow us to continue to push back against cancer at all times. We are very excited to move into that building.”

The keynote speaker of the day was Dr. Jennifer Arnold, who is featured on TLC’s docudrama, “The Little Couple” along with her husband, Bill, who is originally from Port Jefferson Station, and their beautiful children, Will and Zoey. The show has served as an invaluable way to break down barriers and educate the public about people with disabilities.

Dr. Jennifer Arnold

Standing at just 3 feet and 2 inches, Arnold was born with a rare type of dwarfism called spondyloepiphyseal dysplasia, Strudwick type and has undergone over 30 surgeries in her lifetime. In 2013 she was diagnosed with stage 3 choriocarcinoma, a rare cancer that developed after a non-viable pregnancy. She graciously chose to share her fight with viewers of her show.

Now a three-year cancer survivor, Arnold shared her journey and personal lessons learned at Sunday’s event with a dynamic, motivational and inspirational presentation titled Surviving with Grace and received several standing ovations.

“Although I had a lot of life lessons [growing up], nothing taught me more than going through cancer,” said Arnold. “Sometimes life throws a wrench into the middle of your world and you have to be ready for that because life is short, no pun intended.”

“Going through chemotherapy changes you a lot, physically, emotionally, mentally…,” she said. After chemo, “I didn’t go back to normal, but I did go back to life. Truly it takes a village to go through your treatment and survivorship. It’s okay to accept that help.”

Arnold continued, “This is a wonderful life that we have and I am so blessed to be alive and to be able to share my story and I know that many of you in the audience feel the same way. … Whether it’s the fact that you’ve undergone treatment for cancer or whether you’ve had other obstacles in life, I hope that you too can overcome those obstacles and that you can survive with grace.”

Under ideal conditions, Asiatic lilies can grow to about six feet tall.

By Ellen Barcel

This is the second article in a three-part series.

Last week we looked at a number of plants that have the word “lily” in their names but aren’t true lilies. Now, let’s take a look at true lilies.

What botanically is a lily? According to the North American Lily Society (www.lilies.org), “The bulb is the most distinguishing characteristic. It is composed of fleshy scales without a protective outer coating. A true lily is never dormant … it must be considered and treated as a living perennial plant. … Lily flowers, though completely varied in size, shape and color, always have six tepals and six anthers.” The society also comments on the fact that lilies are very fragrant flowers and have leaves on the same stem as the flowers.

Note how the lily buds are on top of the stems filled with leaves. Photo by Ellen Barcel

There are over 100 species in the genius Lilium. Check the variety you are considering because the cultural requirements are not necessarily the same across the board. In general, lily bulbs are planted in fall since they need a cold winter to thrive. Like daffodils, if they are planted in the deep south, they need to be refrigerated first before planting.

Lilies need a fair amount of sunshine to thrive and do best in a moist but well-drained soil. They do well in an acidic soil, down as low as a pH of 5.5 but do tolerate a higher pH. Remove spent flowers but take no more than one-third of the stem since it’s filled with the leaves, which are helping the plant grow.

Always check the package tag, but in general, lilies need to be planted deeply as they grow very tall. Since once planted, lilies will return year after year, you need to periodically apply fertilizer. I prefer natural fertilizers like compost, compost tea or fish emulsion, but the choice is yours. With Long Island’s generally sandy soil, make sure you add compost when planting them.

Easter lily (Lilium longiflorum) is a scented native of the Ryukyu Islands. The white Easter lily is sold throughout the United States, usually for the holiday. Easter lilies are hardy in zones 7 to 9. As a result, you may find that your holiday plant will not survive in your garden if there is an unusually cold winter or if you have not heavily mulched the bed where they are growing over winter. Be careful with Easter lilies as they are toxic to cats.

Lilies come in a variety of colors including red, yellow, white, pink and orange. Photo by Ellen Barcel

Tiger lily (L. lancefolium also known as L. tigrinum) is one of several lilies known collectively as tiger lilies and are natives of Asia, known for their showy orange flowers. Bulblets can form along the stem at the leaf axis and can be used to propagate these plants.

Asiatic lilies (L. asiatica) tend to bloom earlier than Oriental lilies. They come in many colors and sizes ranging from just about a foot tall to about six feet tall.

Oriental lilies (L. oriental) bloom in mid to late summer and can grow quite tall, some almost eight feet tall. Flowers tend to be white, pink, red or bicolored.

Dwarf Oriental lilies are as their name implies quite small, some that can easily be grown in containers. They are hardy in zones 5 through 9, so yes, you can comfortably grow them on Long Island.

Next week we’ll take a look at daylilies.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

Rhubarb Pie

By Barbara Beltrami

Rhubarb. You either like it or you don’t. Or you never liked it when you were a kid, but now you do. Or maybe you’ve never even had it. But here it is growing and appearing in gardens or produce departments as another harbinger of spring into summer. It can be eaten raw or cooked, in a dessert, sauce, salsa or chutney; but it does require sugar as on its own it is very sour. And just remember: It’s the stalks you eat, not the leaves. They’re poisonous.

Most people think of rhubarb as strawberry’s other half. That’s probably because strawberries and rhubarb ripen pretty much simultaneously and do complement each other. There are lots of strawberry festivals going on and next week I will write about them. But for now, let’s just talk about rhubarb, for which there are no festivals that I know of. What a shame.

Rhubarb Pie

Rhubarb Pie

YIELD: Makes 8 servings

INGREDIENTS:

Two 9-inch or larger pie crusts, preferably homemade

5 cups washed, trimmed and sliced rhubarb

1¼ cups sugar

5 tablespoons all-purpose flour

Dash of nutmeg

Dash of cinnamon

Pinch of salt

2 tablespoons unsalted butter

DIRECTIONS: Preheat oven to 450 F. Roll out one pie crust to a few inches larger than the bottom of the pie plate and drape the excess over the rim. In a large bowl, make the filling by mixing the rhubarb, sugar, flour, nutmeg, cinnamon and salt. Spread filling evenly over crust, dot with butter. Roll out the top crust the same way and place evenly over filling. Wet your fingers with ice water, then fold and press edges together on top of rim, and with a small pointed knife, make a few slits in the crust. Bake 15 minutes at 450 F, then another 20 to 25 minutes at 350 F. Pie is ready when crust is golden and some juice bubbles through slits. Serve with vanilla ice cream, sweetened whipped cream or crème fraiche.

Rhubarb Crumble

Rhubarb Crumble

YIELD: Makes 4 to 6 servings

INGREDIENTS:

For the topping:

1 cup flour

1/3 cup oats (not quick cooking)

¾ cup sugar

1/8 teaspoon salt

2/3 stick of unsalted butter, melted

1/2 cup chopped almonds

For the rhubarb mixture:

Butter for greasing baking dish

2½–3 pounds rhubarb, washed, trimmed and cut into one-inch pieces (you should end up with about 2 pounds or 8 cups)

1/3 cup sugar

¼ cup flour

1 teaspoon vanilla extract

¼ teaspoon salt

DIRECTIONS: Preheat oven to 375 F. Generously grease an 8-inch by 8-inch ceramic or glass baking dish. For the topping, in a medium bowl combine the flour, oats, sugar, salt, melted butter and almonds. Refrigerate one hour or until ready to use. For the rhubarb mixture, in a large bowl thoroughly combine the rhubarb, sugar, flour, vanilla extract, and salt. Pour into baking dish. Sprinkle topping evenly over mixture and bake about 45 minutes or until top is golden and slightly crispy and filling is bubbly. Serve warm with vanilla or strawberry ice cream or whipped cream.

Rhubarb Sauce

Rhubarb Sauce

YIELD: Makes 2 to 4 servings

INGREDIENTS:

1 pound rhubarb, washed, trimmed and cut into one-inch pieces

1/3–1/2 cup sugar or to taste

DIRECTIONS: In a medium saucepan over medium-low heat, cook rhubarb and sugar together, stirring occasionally, until they reach a mushy but thick consistency, about 20 to 30 minutes. (Rhubarb will release a lot of water, but you can add about ¼ cup of water to start, if you wish.) That’s it! Serve on vanilla ice cream.