Arts & Entertainment

Lemon Chicken

By Barbara Beltrami

Mrs. Betty Haynes who lived next door to us when I was a kid, was a nice lady and a terrific cook. Short and rather rotund, she would shuffle about her kitchen in slippers into the rocking chair in the corner and fan herself. “Honey, I ain’t no spring chicken,” she’d exclaim after she’d  put a chicken into the oven or pot or frying pan. It seemed that all she ever cooked was chicken (In fact, much to our parents’ consternation, we kids used to secretly refer to her as Mrs. Chicken). Eventually, she moved to Florida, and when we visited her, she would regale us with her chicken as she always had, but it had taken on new twists…twists of lemon and orange and lime from the trees in her tiny backyard. Here are my takes on her citrus-y chicken dishes, perfect for spring taste buds. 

Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

4 garlic cloves chopped

1/3 cup dry white wine

Freshly grated zest of 1 large lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh marjoram leaves

1 teaspoon fresh thyme leaves

Coarse salt and freshly ground pepper to taste

4 boneless half-pound chicken breasts with skin, washed and patted dry

1 lemon cut into 8 wedges

1/4 cup chopped fresh flat leaf parsley

DIRECTIONS:

Preheat oven to 400 F. In a small saucepan heat two tablespoons oil over medium-low heat. Add garlic and cook briefly, about one minute; remove pan from heat before garlic turns brown. Next add wine, lemon zest and juice, marjoram, thyme and a little salt; pour mixture into ovenproof baking dish. Place chicken breasts, skin side up, in baking dish; drizzle with remaining olive oil and season with salt and pepper; tuck lemon wedges among chicken pieces. Bake 30 to 45 minutes until skin is light golden and chicken is done. Remove from oven, cover tightly with aluminum foil and let sit for 10 minutes. Slice and serve with fresh asparagus and new potatoes.

Lime Chicken

YIELD: Makes 6 to 8 servings

INGREDIENTS:

8 large chicken thighs with bone and skin, washed and patted dry

Salt and freshly ground black pepper to taste

1 teaspoon cayenne pepper

Pinch ground nutmeg

3 tablespoons extra virgin olive oil

1 cup dry white wine

2 cups chicken stock or broth

Freshly squeezed juice of two limes

4 garlic cloves, chopped

Chopped leaves from 1 bunch of cilantro

DIRECTIONS:

Preheat oven to 350 F. In a small bowl, thoroughly mix the salt, pepper, cayenne and nutmeg. Rub thighs on both sides with spice mixture (be sure to smear it under the skin as well). In a large cast iron skillet, warm oil over medium-high heat. Brown thighs, turning once, until golden, about 8 to 10 minutes per side; remove from skillet and set aside. Stirring with back of wooden spoon, deglaze pan with white wine, reduce liquid to half the volume, then add broth.Bring to a simmer and add lime juice and garlic. Return chicken to pan, bring to strong simmer, and add cilantro; simmer 5 minutes. Cover pan, transfer to oven and bake until cooked through, about 40 to 45 minutes; remove from oven and let sit 5 minutes or so. Serve hot with couscous or pilaf.

Orange Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 large orange

3 tablespoons extra virgin olive oil

1 teaspoon paprika

1 tablespoon chopped fresh rosemary leaves

Salt and freshly ground black pepper to taste

6 chicken thighs

DIRECTIONS:

Preheat oven to 350 F. Grate zest of orange; remove pith and cut orange into 6 wedges. In a small bowl combine the zest, one tablespoon of the oil, the paprika, rosemary and salt and pepper. Rub chicken (including under the skin) with mixture, transfer to shallow nonreactive baking dish and tuck orange wedges among chicken pieces. Roast until an instant-read thermometer inserted in thickest part of thigh registers 165 F, about 30 to 35 minutes. Remove from oven, let sit 5 minutes and serve with broccoli or coleslaw.

Jiffy Pop

This week’s featured shelter pet is Jiffy Pop, a 10-month-old female domestic shorthair who is currently at the Smithtown Animal Shelter. Jiffy Pop came from a hoarding situation and is a bit shy with people at first. She is slowly coming out of her shell and showing everyone that she wants to be affectionate and playful.  She gets along well with other cats and would be best suited to a quiet home.

Jiffy Pop is spayed, microchipped and is up to date on her vaccines. If you are interested in meeting this sweet girl, please call ahead to schedule an hour to properly interact with her in a domestic setting, which includes a Meet and Greet Room.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Shelter operating hours are currently Monday to Saturday 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only).  For more information, call 631-360-7575 or visit www.smithtownanimalshelter.com.

 

 

 

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Do calcium supplements help?

By David Dunaief, M.D.

Dr. David Dunaief

The prevalence of osteoporosis is increasing, especially as the population ages. Why is this important? Osteoporosis may lead to increased risk of fracture due to a decrease in bone strength (1). That is what we do know. But what about what we think we know?

For decades we have been told that if we want strong bones, we need to drink milk. This has been drilled into our brains since we were toddlers. Milk has calcium and is fortified with vitamin D, so milk could only be helpful, right? Not necessarily.

The data is mixed, but studies indicate that milk may not be as beneficial as we have been led to believe. Even worse, it may be harmful. The operative word here is “may.” We will investigate this further. Vitamin D and calcium are good for us. But do supplements help prevent osteoporosis and subsequent fractures? Again, the data are mixed, but supplements may not be the answer for those who are not deficient.

Does milk help or hurt?

The results of a large, observational study involving men and women in Sweden showed that milk may be harmful (2). When comparing those who consumed three or more cups of milk daily to those who consumed less than one, there was a 93 percent increased risk of mortality in women between the ages of 39 and 74. There was also an indication of increased mortality based on dosage.

For every one glass of milk consumed there was a 15 percent increased risk of death in these women. There was a much smaller, but significant, three percent per glass increased risk of death in men. Women experienced a small, but significant, increased risk of hip fracture, but no in-creased risk in overall fracture risk. There was no increased risk of fracture in men, but there was no benefit either. There were higher levels of biomarkers that indicate oxidative stress and inflammation found in the urine.

This study was 20 years in duration and is eye-opening. We cannot make any decisive conclusions, only associations, since it is not a randomized controlled trial. But it does get you thinking. The researchers surmise that milk has high levels of D-galactose, a simple sugar that may increase inflammation and ultimately contribute to this potentially negative effect, whereas other foods have many-fold lower levels of this substance.

Ironically, the USDA recommends that, from 9 years of age through adulthood, we consume three cups of dairy per day (3). This is interesting, since the results from the previous study showed the negative effects at this recommended level of milk consumption. The USDA may want to rethink these guidelines.

Prior studies show milk may not be beneficial for preventing osteoporotic fractures. Specifically, in a meta-analysis that used data from the Nurses’ Health Study for women and the Health Professionals Follow-up Study for men, neither men nor women saw any benefit from milk consumption in preventing hip fractures (4).

Does calcium help?

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Unfortunately, it is not only milk that may not be beneficial. In a meta-analysis involving a group of observational studies, there was no statistically significant improvement in hip fracture risk in those men or women ingesting at least 300 mg of calcium from supplements and/or food on a daily basis (5).

The researchers did not differentiate the types of foods containing calcium. In a group of randomized controlled trials analyzed in the same study, those taking 800 to 1,600 mg of calcium supplements per day also saw no increased benefit in reducing nonvertebral fractures. In fact, in four clinical trials the researchers actually saw an increase in hip fractures among those who took calcium supplements. A weakness of the large multivaried meta-analyses is that vitamin D baseline levels, exercise and phosphate levels were not taken into account.

What about vitamin D?

Finally, though the data is not always consistent for vitamin D, when it comes to fracture prevention, it appears it may be valuable. In a meta-analysis (involving 11 randomized controlled trials), vitamin D supplementation resulted in a reduction in fractures (6). When patients were given a median dose of 800 IUs (ranging from 792 to 2,000 IUs) of vitamin D daily, there was a significant 14 percent reduction in nonvertebral fractures and an even greater 30 percent reduction in hip fractures in those 65 years and over. However, vitamin D in lower levels showed no significant ability to reduce fracture risk.

Just because something in medicine is a paradigm does not mean it’s correct. Milk may be an ex-ample of this. No definitive statement can be made about calcium, although even in randomized controlled trials with supplements, there seemed to be no significant benefit. Of course, the patients in these trials were not necessarily deficient in calcium or vitamin D.

In order to get benefit from vitamin D supplementation to prevent fracture, patients may need at least 800 IUs per day, which is the Institute of Medicine’s recommended amount for a relatively similar population as in the study.

Remember that studies, though imperfect, are better than tradition alone. Prevention and treatment therefore should be individualized, and deficiency in vitamin D or calcium should usually be treated, of course. Please, talk to your doctor before adding or changing any supplements.

References:

(1) JAMA. 2001;285:785-795. (2) BMJ 2014;349:g6015. (3) health.gov (4) JAMA Pediatr. 2014;168(1):54-60. (5) Am J Clin Nutr. 2007 Dec;86(6):1780-1790. (6) N Engl J Med. 2012 Aug. 2;367(5):481.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com. 

Legislator Nick Caracappa (right) with Suffolk County Chief of Police Stuart Cameron

Suffolk County Legislator Nick Caracappa recently attended a press conference at Suffolk Transportation in Ronkonkoma to promote Suffolk County’s School Bus Safety Camera Program.

Legislator Caracappa observes a school bus with the illuminated stop sign.

The purpose of the press conference was to inform Suffolk County residents of Resolution 208-2021, which Legislator Caracappa co-sponsored and was approved by unanimous vote as “a local law to strengthen the county’s school bus photo violation monitoring program.” The law, which will take effect on May 1, 2021 will allow cameras to be placed on school buses to capture photos of vehicles attempting to pass stopped school buses.

“I was pleased to co-sponsor this bill as it will provide additional safety measures for families and their children across Suffolk County. We are attempting to change the habits of thousands of reckless and distracted drivers who continue to pass stopped school buses while their lights are flashing and stop signs extended,” said Leg. Caracappa.

“This was a true multi-community effort to bring this law forward. I would like to thank those organizations who participated in this monumental legislation, including our PTA’s, School Boards, Superintendents, School Bus Drivers and our Police, to name a few. I’m proud to have worked with my colleagues in the Suffolk County Legislature to pass this bill unanimously as this was not about politics, it was about protecting the children within our respective communities.”

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Councilman Jonathan Kornreich

Please join Councilmember Jonathan Kornreich for a Special Recycling Event this Saturday, April 24th from 9 a.m. to 1 p.m. at the Terryville Fire Department, 19 Jayne Blvd, Port Jefferson Station. Residents can recycle electronic waste, safely dispose of medication, and shred sensitive documents.

E-Waste Collection Recycle your old electronics. Please do not bring carbon monoxide/smoke detectors, light bulbs or batteries.

Paper Shredding  Please remove any rubber bands, binders, clips and any hard covers.

Shed the Meds! Dispose of your pills and prescriptions. They will be safely and securely collected by the local Sheriff’s Department.

*This event is for Town of Brookhaven residents only.

Kesha

On Saturday, April 24th, forty-one SUNY schools collaborated to present a first-ever Virtual Concert Festival! SUNYFEST 2021 will be headlined by Kesha and AJR will be the opening act.

AJR

Prior to the headlining and opening act, the concert festival will feature student performers from a multitude of SUNY campuses, along with spotlight videos of each SUNY campus involved in the festival.

SUNY Suffolk County Community College will feature three performances, The Hims led by Ammerman’s Len Lopez, Jack Zuckerberg , and his band, Vicious Summer from the Michael J Grant Campus and Deanna DeMola also from Ammerman Campus.

Kesha, the global sensation, brings her two number one albums and four number one songs along with 40 million followers on social media to our virtual stage. AJR, the multiplatinum trio of brothers will open for Kesha.

Join them for this historic festival bringing the SUNY community together like never before.

To register for this free event click on this link.

https://app.loopedlive.com/suny-fest-2021-virtual/talent/844844/events/?eventId=3606

Reviewed by Jeffrey Sanzel

‘So many people ask why I photograph abandonment. To me, it’s more than the decay or what people leave behind. Rather, it is the why … It’s the when. It’s the how. Sometimes we can research it. And other times we have to imagine it.’   from the Preface of exploring HOME by Holly Hunt

Author Holly Hunt

Reviewing any book of art is the epitome of subjectivity, especially one that showcases the work and not the process or biography. The millions of words that have been written about painting, sculpture, and photography do not approach seeing the work itself. 

That said, I will try to find words to describe the visceral, sometimes disturbing, but always extraordinary photographic work of Holly Hunt, presented in her collection exploring HOME. 

The locations range from outside houses to inside churches, against brick walls or open to the heavens; the subjects are as varied as the images. Each one speaks for itself, but together create a breathless whole. It also helps that she is a strong writer, and the accompanying text only enhances the pictures. Her prose is both lyrical and raw, exposing her soul every bit as much as the visuals she has captured. Sometimes the narrative directly references the photo; other times it is a more elusive reflection of the tone. And, in perhaps the richest complementary pieces, they somehow stand apart and yet together.

All artists are adventurers of one sort or  another; they embark on journeys into the mind’s eye and soul. These are dangerous waters. Hunt takes this one step further. “… fear is a strange thing. It can hold you in its embrace and prevent you from flying, or it can propel you forward and set you free. Exploring set me free. And my camera was my security blanket.” Her camera was also a  key, a window, and wings. 

Whether sharing her mother’s struggle with cancer as well as her own illness, tales of bullying, or details of her love life, her efforts are ferociously, unapologetically personal. These are not bowls of fruit, sunsets, and landscapes. They are her heartaches and triumphs laid bare — fearless and challenging.

She is part alchemist, part phoenix. Ache and absence become imagery; art rises from the ashes. And occasionally, wry humor winks out in unusual places (“The Skirt,” “The Princess,” “The Prayer,” “The Gifts,” “The Cake”). 

There are intriguing juxtapositions. Discussion of an unconsummated soulmate shows against a house whose façade doesn’t quite mask the deconstruction behind. The sense of loss on this bright day creates a contrast with her prone figure on the front walk. In the curve of a back, she captures anguish. Each picture represents an event and a life lesson: in pain, in loss, in epiphany. 

Each will speak differently to the individual viewer. On a personal level, these moments demand attention:

The muted colors and forced perspective of “The Umbrella” perfectly evoking the intersection of dream and reality.

The peeling paint, subtly unsettling, above the fireplace mantel in “The Demon.”

The embodiment of the word “seems” as her figure hangs over a bathtub in “The Bath.”

“The Some Bunny” engulfed in a chair, almost obscured, passively peeking around the door frame.

The coldness of the steps in “The Letter.”

The prideful blank verse of “The Haters” versus the horror of disappearance.

The contrast of the light from without and the darkness within in “The Stained Glass.”

A ceiling that is celestially damaged in “The Voiceless.”

The whimsy of the story versus the terror in the image of “The Shadow Puppets.”

The harshness against sparseness in “The Grief.”

A sky both blue and icy in “The Farewell.”

The play of light through the window of “The Drive Home.”

The nostalgia of intimate chaos in “The Crafter.”

The absolute pain of isolation in “The Game.”

The weight of the “The Anger.”

The barren loss of “The Records.”

The sun bleaching the emptiness of “The Theater.”

The starkness of “The Monster.”

“The Diner” echoes pastoral into pain.

Or that which is indescribable in “The Memory.”

In the many self-portraits, she obscures part of or even her entire face. And yet, she is in no way less present or unseen. The directness makes itself known. She is not hiding; she is revealing. 

From sadness and grief — and the act of grieving — Hunt faces the shadows that looms. She also embraces the light that emerges from that darkness. It is not so much about resilience or survival; it is more than that. Time and again, she finds hope. Her final words: “This is only the beginning. I promise.”

These photos will haunt you. But, in the best sense. You won’t be able to look away.

Pick up your copy of exploring HOME at www.hollyhuntphotography.com and check out Holly Hunt’s current exhibition, “Abandoned Beauties,” at The Cheese Patch, 20 East Main Street, Patchogue, through May 30. Island Kava, 73 North Ocean Ave., Patchogue will also present a photography exhibit by Hunt this summer.

From left, atmospheric scientists Andrew Vogelmann, Edward Luke, Fan Yang, and Pavlos Kollias explored the origins of secondary ice — and snow. Photo from BNL

By Daniel Dunaief

Clouds are as confounding, challenging and riveting to researchers as they are magnificent, inviting and mood setting for artists and film makers.

A team of researchers at Brookhaven National Laboratory and Stony Brook University recently solved one of the many mysteries hovering overhead.

Some specific types of clouds, called mixed-phase clouds, produce considerably more ice particles than expected. For those clouds, it is as if someone took an empty field, put down enough seeds for a thin covering of grass and returned months later to find a fully green field.

Ed Luke, Atmospheric Scientist in the Environmental Sciences Department at Brookhaven National Laboratory, Andy Vogelmann, Atmospheric Scientist and Technical Co-manager of the BNL Cloud Processes Group, Fan Yang, a scientist at BNL, and Pavlos Kollias, a professor at Stony Brook University and Atmospheric Scientist at BNL, recently published a study of those clouds in the journal Proceedings of the National Academy of Sciences.

“There are times when the research aircraft found far more ice particles in the clouds than can be explained by the number of ice nucleating particles,” Vogelmann wrote in an email. “Our paper examines two common mechanisms by which the concentrations of ice particles can substantially increase and, for the first time, provides observational evidence quantifying that one is more common” over a polar site.

With a collection of theoretical, modeling and data collecting fire power, the team amassed over six years worth of data from millimeter-wavelength Doppler radar at the Department of Energy’s Atmospheric Radiation Measurement facility in the town of Utqiagvik, which was previously called Barrow, in the state of Alaska.

The researchers developed software to sort through the particles in the clouds, grouping them by size and shape and matching them with the data from weather balloons that went up at the same time. They studied the number of secondary ice needles produced under various conditions.

The scientists took about 100 million data points and had to trim them down to find the right conditions. “We culled the data set by many dimensions to get the ones that are right to capture the process,” Luke explained.

The dataset required supercooled conditions, in which liquid droplets at sub-freezing temperatures came in contact with a solid particle, in this case ice, that initiated the freezing process.

Indeed, shattering ice particles become the nuclei for additional ice, becoming the equivalent of the venture capitalist’s hoped for investment that produces returns that build on themselves.

“When an ice particle hits one of those drizzle drops, it triggers freezing, which first forms a solid ice shell around the drop,” Yang explained in a press release. “Then, as the freezing moves inward, the pressure starts to build because water expands as it freezes. That pressure causes the drizzle drop to shatter, generating more ice particles.”

Luke described Yang as the “theory wizard on the ice processes and nucleation” and appreciated the opportunity to solve the mechanism involved in this challenging problem.

“It’s like doing detective work,” said Luke. The pictures were general in the beginning and became more detailed as the group focused and continued to test them.

Cloud processes are the biggest cause for differences in future predictions of climate models, Vogelmann explained. After clouds release their precipitation, they can dissipate. Without clouds, the sunlight reaches the surface, where it is absorbed, particularly in darker surfaces like the ocean. This absorption causes surface heating that can affect the local environment.

Energy obtained from microscopic or submicroscopic processes, such as the absorption of sunlight at the molecular level or the energy released or removed through the phase changes of water during condensation, evaporation or freezing, drive the climate.

“While something at microscales (or less) might not sound important, they ultimately power the heat engine that drives our climate,” said Vogelmann.

To gather and analyze data, the group had to modify some processes to measure particles of the size that were relevant to their hypothesis and, ultimately, to the process.

“We had to overcome a very serious limitation of radar,” Kollias said. They “started developing a new measurement strategy.”

When the cost of collecting large amounts of data came down, this study, which involved collecting 500 times more data points than previous, conventional measures, became feasible.

Luke “came up with a very bright, interesting technique of how to quantitatively figure out, not if these particles are there or how often, but how many,” Kollias said.

Luke found a way to separate noise from signal and come up with aggregated statistics.

Kollias said everyone in the group played a role at different times. He and Luke worked on measuring the microphysical properties of clouds and snow. Yang, who joined over two and a half years ago and was most recently a post doctoral research associate, provided a talented theoretical underpinning, while Vogelmann helped refine the study and methodology and helped write up the ideas.

Kollias said the process begins with a liquid at temperatures somewhere between 0 and 10 degrees below zero Celsius. As soon as that liquid touches ice, it explodes, making it a hundred times more efficient at removing liquid from the cloud.

Kollias described the work as a “breakthrough” because it provided real measurements, which they can use to test their hypotheses.

In the next few months, Kollias said the group would make sure the climate modeling community sees this work.

Luke was hoping the collaboration would lead to an equation that provided the volume of secondary ice particles based on specific parameters, like temperature and humidity.

From the data they collected, “you can almost see the equation,” Luke said. “We wanted to publish the equation. That’s on the to-do list. If we had such an equation, a modeler could plug that right in.”

Even though they don’t yet have an equation, Luke said that explicit descriptions of the dataset, in the form of probability density functions, are of value to the modeling community.

The group would like to see how broadly this phenomenon occurs throughout the world. According to Kollias, this work is the “first step” and the team is working on expanding the technique to at least three more sites.

Photo by Heidi Sutton

TIME TO BLOOM

The Port Jefferson Station/Terryville Chamber of Commerce, Old Town Blooms and the PJS American Legion held a Daffodil and Plant Sale fundraiser at the Chamber Train Car in Port Jefferson Station on April 17. The sale continues this Saturday, April 24 from 11 a.m. to 2 p.m. Proceeds go towards the beautification of the Train Car Park. 

Malbec grapes. Stock photo

By Bob Lipinski

Bob Lipinski

Originally a Bordeaux grape variety, Malbec has not only found a second home in Argentina but has become its most sought-after red wine. Malbec was brought to Argentina in 1868 by French agronomist Michel Pouget, while phylloxera, a grapevine root-eating parasite, was devastating vineyards throughout Europe. Today, Argentina has over 110,000-acres planted to Malbec grapes, much more than any country in the world.

Malbec is a thick-skinned, low acid red grape variety introduced into the Gironde district of Bordeaux, France from Cahors in the southwest, at the end of the eighteenth century by M. Malbeck, supposedly a doctor. It has been determined through DNA analysis that the Malbec grape is a cross between Prunelard and Magdeleine Noire des Charentes. Malbec is also known in France as Cot (in Cahors and the Loire Valley) and Pressac (in Saint-Émilion), along with over 15 other synonyms.

Throughout France, Malbec is often blended with Cabernet Sauvignon, Cabernet Franc, or Merlot, whereas in Argentina, the U.S. and other countries, Malbec is generally made into a “varietal wine.” Its medium-size berries and thick skins provide considerable body and tannin to wine. The wines are deeply colored with flavors of blackberries, mulberry, plums, chocolate, coffee, cinnamon, black licorice, and leather. The best come from high elevations in Uco Valley in the region of Mendoza (central western), the Salta province in the north, and Patagonia in the south.

Most Malbec are aged in oak barrels for varying amounts of time, depending on the vintage and decision of winemaker.

Malbec is great by the glass and especially during dinner. Argentinians are famous steak eaters and according to a 2018 survey, ranks third in per capita consumption behind the United States and Uruguay. Malbec is their “go-to” wine for steaks, which also pairs well with veal chops, roast duck, tomato-sauce pasta and spicy foods from India and Thailand.

Malbec has so many flavors and aromas that it’s easy to pair with various foods and cheeses. Malbec is wonderful with Asiago, Cantal, Edam, and Gouda cheese. However, it excels with its native cheese, Reggianito, which was invented by Italian immigrants who arrived in the country after World War I. They wanted to make something that would remind them of their native Parmigiano Reggiano. Reggianito is a hard and salty cow’s milk cheese suitable for grating, like Parmigiano-Reggiano.

Some brands of Malbec to look for are Achával Ferrer, Astica, Bodega Norton, Catena, Colomé, Domaine Bousquet, Doña Paula, El Esteco, Finca Flichman, Kaiken, Luigi Bosca, Michel Torino, Rutini, Salentein, Trapiche, Viñalba, Zapata, Zolo, and Zuccardi.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].