Arts & Entertainment

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The Rocky Point Historical Society’s Noah Hallock Homestead is officially open for tours every Saturday  from 1 to 3 p.m. April through December.

Take a trip back in time with a visit to the Noah Hallock Homestead, at 172 Hallock Landing Road in Rocky Point hosted by trained docents. The house was built in 1721 when Noah Hallock and Bethia Youngs were married in November of that year and made Rocky Point their home. Three of their sons and three of their grandsons served as soldiers and patriots in the Revolutionary War.  Noah and Bethia’s descendants lived in the Homestead and worked the farm for eight generations, through the next century and on to a good part of the twentieth century.  At one time the Hallock family owned much of the land in Rocky Point.

The house has a gable roof wing on the west and 3 bay and the original wood shingles attest to their care through the centuries.  In the mid nineteenth century Greek Revival details were added, such as the entrance containing sidelights, transom and paneled front door. The old metal roof is unique and in excellent condition for its age. The house is a showplace of original furniture, artifacts, farm equipment and archival photographs.  It depicts life in Rocky Point from the early 18th century thru the 20th century with the establishment of RCA Radio Central, the world’s largest transmitting station from 1921-1978.

For group tours and more information, call 631-744-1776.

 

BJ Intini and Lois Reboli of the Reboli Center accept the Community Recognition Award with presenter Beverly C. Tyler

CELEBRATING THE THREE VILLAGE COMMUNITY

The Three Village Historical Society held its 42nd annual Awards Celebration at the Three Village Inn in Stony Brook on March 27. The evening recognized volunteers, local businesses, society members and area residents who have made significant contributions to help preserve the shared heritage within the Three Village area. Honored guests included the Setauket Harbor Task Force, Michael Tessler, Leah S. Dunaief, Patricia Yantz, Morton Rosen, Steven G. Fontana, the Reboli Center for Art and History, Maura and Matthew Dunn of The Holly Tree House, Marcia Seaman and the Prestia family of Bagel Express. Legislator Kara Hahn and Councilwoman Valerie Cartright also attended to honor the winners.

All photos by Beverly C. Tyler

A thyroid nodule is an abnormal growth that forms a lump in the thyroid gland. Stock photo
Most identified incidentally are benign

By David Dunaief, M.D.

Dr. David Dunaief

More than 50 percent of people have thyroid nodules detectable by high-resolution ultrasound (1). Fortunately, most are benign. A small percent, 4 to 6.5 percent, are malignant, with the number varying depending on the study (2). Thyroid nodules are being diagnosed more often incidentally on radiologic exams, such as CT scans of the chest, MRI scans, PET scans and ultrasounds of the carotid arteries in the neck (3).

There is a conundrum of what to do with a thyroid nodule, especially when it is found incidentally. It depends on the size. If it is over one centimeter, usually it is biopsied by fine needle aspiration (FNA) (4). While most are asymptomatic, if there are symptoms, these might include difficulty swallowing, difficulty breathing, hoarseness, pain in the lower portion of the neck and a goiter (5).

FNA biopsy is becoming more common. In a study evaluating several databases, there was a greater than 100 percent increase in thyroid FNAs performed over a five-year period from 2006 to 2011 (6). This resulted in a 31 percent increase in thyroidectomies, surgeries to remove the thyroid partially or completely.

However, the number of thyroid cancers diagnosed with the surgery did not rise in this same period. Though the number of cancers diagnosed has increased, the mortality rate has remained relatively stable over several decades at about 1,500 patients per year (7). Thyroid nodules in this study were least likely to be cancerous when the initial diagnosis was by incidental radiologic exam.

Treating borderline results

As much as 25 percent of FNA biopsies are indeterminate. We are going to look at two modalities to differentiate between benign and malignant thyroid nodules when FNA results are equivocal: a PET scan and a molecular genetics test. A meta-analysis (a group of six studies) of PET scan results showed that it was least effective in resolving an unclear FNA biopsy. The PET scan was able to rule out patients who did not have malignancies, but did not do a good job of identifying those who did have cancer (8).

On the other hand, a molecular-based test was able to potentially determine whether an indeterminate thyroid nodule by FNA was malignant or benign (9).

Unlike in the PET scan study above, the researchers were able to not only rule out the majority of malignancies but also to rule them in. It was not perfect, but the percent of negative predictive value (ruled out) was 94 percent, and the positive predictive value (ruled in) was 74 percent. The combination test improved the predictive results of previous molecular tests by 65 to 69 percent. This is important to help decide whether or not the patient needs surgery to remove at least part of the thyroid.

Significance of calcification on ultrasound

Microcalcifications in the nodule can be detected on ultrasound. The significance of this may be that patients with microcalcifications are more likely to have malignant thyroid nodules than those without them, according to a small prospective study involving 170 patients (10). This does not mean necessarily that a patient has malignancy with calcifications, but there is a higher risk.

Good news

As I mentioned above, most thyroid nodules are benign. The results of one study go even further, showing that most asymptomatic benign nodules do not progress in size significantly after five years (11). The factors that did contribute to growth of about 11 percent of the nodules were age (<45 years old had more growth than >60 years old), multiple nodules, greater nodule volume at baseline and being male.

The authors’ suggestion is that, after the follow-up scan, the next ultrasound scan might be five years later instead of three years. However, they did discover thyroid cancer in 0.3 percent after five years.

Thyroid function may contribute to risk

In considering risk factors, it’s important to note that those who had a normal thyroid stimulating hormone (TSH) were less likely to have a malignant thyroid nodule than those who had a high TSH, implying hypothyroidism. There was an almost 30 percent prevalence of cancer in the nodule if the TSH was greater than >5.5 mU/L (12).

The bottom line is that there is an urgent need for new guidelines regarding thyroid nodules. Fortunately, most nodules are benign and asymptomatic, but the number of cancerous nodules found is growing. Why the death rate remains the same year over year for decades may have to do with the slow rate at which most thyroid cancers progress, especially two of the most common forms, follicular and papillary.

References:

(1) AACE 2013 Abstract 1048. (2) Thyroid. 2005;15(7):708. (3) uptodate.com. (4) AACE 2013 Abstract 1048. (5) thyroid.org. (6) AAES 2013 Annual Meeting. Abstract 36. (7) AACE 2013 Abstract 1048. (8) Cancer. 2011;117(20):4582-4594. (9) J Clin Endocrinol Metab. Online May 12, 2015. (10) Head Neck. 2008 Sep;30(9):1206-1210. (11) JAMA. 2015;313(9):926-935. (12) J Clin Endocrinol Metab. 2006;91(11):4295.

Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management.    

We invite you to check out our weekly Medical Compass MD Health Videos on Times Beacon Record News Media’s website, www.tbrnewsmedia.com.

Sean Clouston

By Daniel Dunaief

Every year, the country pauses on 9/11, remembering the victims of the terrorist attacks and reflecting on the safety and security of the country. At the same time, a Stony Brook University study continues not only to remember the first responders but also to understand the physical and mental consequences of the work police, firefighters and other first responders performed in the immediate aftermath of the attacks.

Benjamin Luft

Recently, Sean Clouston, an associate professor in the Department of Family, Population & Preventive Medicine at SBU Renaissance School of Medicine, and Ben Luft, the director of the SBU WTC Health and Wellness Program since 2003, published research in which they demonstrated a link between a protein commonly connected with Alzheimer’s disease to post-traumatic stress disorder, or PTSD, in first responders.

In a small preliminary study, the researchers found a difference in the level of the protein between first responders who are battling chronic PTSD and those who aren’t battling the condition. The Stony Brook scientists published their work in the journal Alzheimer’s & Dementia: Diagnosis, Assessment & Disease Monitoring.

The researchers cautioned that the presence of the markers doesn’t necessarily indicate anything about present or future changes in cognitive function.“We don’t know the specificity of the markers,” Luft explained in an email.

Amyloid is generally considered the earliest marker of Alzheimer’s disease, which includes cognitive decline. Some people, however, have significant amounts of amyloid and don’t develop problems with their thinking. Neurodegenerative diseases without amyloid rarely have severe symptoms, which don’t appear to worsen with time.

“This paper doesn’t look at cognitive symptoms,” Clouston said. “We do have papers looking at cognitive impairment and other memory-based differences. It wasn’t a part of this paper.”

The newest research is part of an ongoing program in which the university follows 11,000 responders who came to the World Trade Center. The study for this paper involved a smaller subset of this population. This type of research can and does have application to other studies of people who have traumatic experiences, the scientists suggest.

Most traumatic experiences are unique to each person, as people who suffer physical and emotional trauma in combat often confront the aftereffects of head injuries. Among the first responder population who survived the attacks on 9/11, most of them “faired pretty well physically,” Clouston said. 

“We didn’t have a lot of head injuries. Understanding PTSD in this crowd is really useful for the literature as a whole because it allows us to focus on the long-term psychiatric fallout of an event without worrying about exposures that are different.”

The scientists had at least some idea of the timing and duration of exposures. This research suggests that it might be helpful to think about the kinds of problems that cognitive impairment can cause, which might involve managing other health-related problems.

Luft added that the population they are studying shows the benefit of immediate care. “One thing for sure is that the care of the first responders has to occur very quickly,” he said. “Now that we know the history, the greatest chance you have in mitigating the effect of this type of trauma is to deal with the problem from the get-go.” 

Sean Clouston with his daughter Quinn at Benner’s Farm in Setaukt. with his daughter Quinn. Photo by Rachel Kidman

First responders have benefited from psychotherapy as well as from various pharmacological treatments. Luft suggested that they might even benefit from having therapists available in the field, where they can receive near instantaneous psychological support.

In addition to the psychological trauma, first responders have had physical effects from their work in the aftermath of the attacks, such as respiratory and gastrointestinal problems, as well as autoimmunity issues.

People have these problems because “of the pro-inflammatory effect of PTSD itself,” said Luft. The researchers believe trauma can affect the immune system and the brain.

According to Clouston, the next step with this work is to replicate it with a larger scale. The experiment was “fairly expensive and untried in this population and novel in general, so we started small,” he explained in an email. The scientists would like to “get a larger range of responders and to examine issues surrounding symptomatology and other possible explanations.”

Clouston has been at Stony Brook for six years. Prior to his arrival on Long Island, he worked on a collaborative project that was shared between University College London and the University of Victoria. 

An expert in aging, he felt like his arrival came at just the right time for the WTC study, as many of the first responders were turning 50. After giving talks about the cognitive and physical effects of aging, he met Luft and the two decided to collaborate within six months of his arrival.

Clouston is focused on whether PTSD caused by the terrorist attacks themselves have caused early brain aging. A self-proclaimed genetics neophyte, he appreciates the opportunity to work with other researchers who have considerably more experience in searching for molecular signatures of trauma.

Clouston said his family has suffered through the trauma of cognitive decline during the aging process. His family’s struggles “definitely bring [the research] home,” reminding him of the “terror that many family members feel when they start noticing problems in their siblings, parents, spouses, etc.”

As for his work on the recent study, he said he is excited about the next steps. “Little is known about the subtypes of amyloid,” he suggested and there’s a “lot more to explore about the role [of this specific type] in the population. I do think it could be really informative about the types of symptoms.”

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By Bob Lipinski

Bob Lipinski

I enjoy using cheese as an ingredient in cooking, and its texture, flavor and color add another dimension to the finished dish. Cheese can be added in chunks, diced or even shredded to food at the beginning, middle or even end of cooking. You can fry, bake or broil cheese; add it as an ingredient to many of your favorite recipes; or make an incredible grilled cheese sandwich. Some of my hints for cooking with cheese are…

• Bring cheese to room temperature before use in cooking.

• When melting or blending cheese into a recipe, use a low temperature for a short period. Cheese is high in protein and prolonged cooking or cooking over high heat will cause the cheese to separate and result in a stringy, tough, somewhat rubbery product. When used in the oven, never exceed 375 F or the cheese will break down.

• Hard cheeses can tolerate higher temperatures than soft cheese because more of the protein has been broken down into small, less easily coagulated fragments.

• A double boiler keeps the heat moderate, thus avoiding a hard, stringy mess.

• Do not add cheese too soon during cooking; it may curdle or melt away to a stringy mess.

• To prevent cheeses such as Swiss types and mozzarella from becoming stringy during cooking, add a little wine or lemon juice before melting them.

• When stirring cheese, use a wooden spoon and never use a slotted spoon, which will become clogged with cheese.

• Cheese works well with sauces that have been thickened with flour or other starches. To avoid a lumpy cheese sauce, add a little flour, cornstarch or arrowroot at the start of the recipe (before adding the cheese). You can heat the cheese for an extended period and the sauce will remain smooth and creamy.

• Dice, shred or crumble cheese into dishes to hasten its melting time and ensure an even distribution throughout the dish. Grated cheese blends into sauces better than chunks or julienned pieces.

• When melting cheese on top of food, add it near the end of the cooking time. For a brown crispy layer of cheese, add it early in the cooking process.

• The rind of a Parmigiano-Reggiano wheel is edible and adds an incredible flavor to soups, stews, gravies and even pasta. Toss the rind into the simmering food and cook until it softens. Remove, chop into small pieces and return the bits to the pot.

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].

From left, curator Jud Newborn, Pantheon Books publicist Kathryn Zuckerman, author Victoria Riskin, and Cinema Arts Centre Director Dylan Skolnick Photo by Ryan T. Perry/CAC

Author Victoria Riskin, daughter of Hollywood film icon Fay Wray and legendary screenwriter Robert Riskin, signed copies of her latest book, “Fay Wray and Robert Riskin: A Hollywood Memoir” at the Cinema Arts Centre in Huntington on Monday. The book signing was held at a reception following a screening of the original 1933 “King Kong.” The event was curated and produced by Jud Newborn.

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Photo from Gurwin Jewish

The Gurwin Family of Healthcare Services of Commack was named the 2019 Best of Long Island winner in four health and wellness categories: Rehabilitation Centers, Assisted Living, Health Aides and Adult Day Care. This is the third consecutive BOLI win for the Gurwin adult day care programs.

“We are very honored to have been voted by the Long Island community as the Best of Long Island in four of the main services we provide,” said Stuart B. Almer, Gurwin’s president and chief executive officer. “Our mantra at Gurwin is to care for each resident as if they were our own loved one. The BOLI awards recognize our exceptional programs and the skillful, compassionate care our staff provides, whether in Gurwin’s nursing and rehabilitation center, assisted living facility, in our Adult Day Care program or as part of our home care program.”

Commenting on the trifecta win for Adult Day Care, program Director Jeraldine Fedoriw said, “The BOLI award is a testament to the person-centered care our team provides for each of the 130 individuals who attend our Adult Day Health Program on a daily basis. Their concern and compassion is evident in the engaging activities they create to promote socialization, the personal and medical attention they provide, and the hot meals and nutritious snacks they prepare. We are grateful to be recognized by Long Islanders with the BOLI award for the third consecutive year for the work we do to help our program participants continue to live in the community.”

Sponsored by Bethpage Federal Credit Union and published by Long Island Press, the annual BOLI awards recognize the top local businesses and organizations selected through a tally of more than one million votes cast by Long Islanders.

Estella Kennedy and Maddie Quigley are double cast as Ladahlord. Photo from Karen Van Houten

Simple Gifts Productions is proud to present “James and the Giant Peach” on April 11 and 12 at 7:30 p.m. and April 13 at 5 p.m. and 7:30 p.m. at Finley Middle School, 20 Greenlawn Road, Huntington. Based on the Roald Dahl children’s book, and with a great score by one of Broadway’s best duos, Pasek & Paul, this musical is a great event for the whole family. Tickets are $18 adults and $15 children (10 or younger). To reserve tickets, call 561-9522 or visit www.simplegiftsproductions.com.

Lavendar

MEET LAVENDER!

This week’s shelter pet is Lavender, a 1½-year-old tabby cat patiently waiting at Kent Animal Shelter for a new adventure. She was brought to the shelter just as she was giving birth to 7 kittens. She went into a foster home with her babies so she could care for them until they were weaned.

Now it’s Lavender’s turn to be pampered! She loves to play, comes when called, sits on your lap, uses a scratching post and loves to be around children! She comes spayed, microchipped and up to date on all her vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open seven days a week from 10 a.m. to 4 p.m. For more information on Lavender and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.

Stuffed Artichokes

By Barbara Beltrami

If they had a beauty contest for vegetables, I think the artichoke would win. It’s such a pretty veggie, so flower-like and mysterious with its closed leaves and well-hidden heart deep in its center. Actually a member of the thistle family, it is more specifically known as a globe artichoke and unfortunately is as difficult to find as it is to prepare, but well worth the effort ultimately.

A good artichoke feels heavy, its leaves are tightly closed and squeak when you squeeze it. Because it is such a special veggie, it can be steamed and eaten with a simple lemon and butter sauce; on the other hand, because it has such an interesting construction, it lends itself beautifully to a breadcrumb, garlic and olive oil stuffing in between the leaves. Or when in Rome or not in Rome, do as the Romans do and braise it in white wine, garlic, lemon juice and olive oil and season it with a generous sprinkling of fresh parsley.

Prepping and Steaming an Artichoke

YIELD: Makes 4 servings

INGREDIENTS:

Juice of one whole lemon

4 globe artichokes

4 slices lemon

4 garlic cloves

1 fresh bay leaf

DIRECTIONS:

Fill a large bowl with cold water and lemon juice; as you prepare the artichokes as follows, place them in the lemon water to keep them from turning brown. With a kitchen scissor, cut off the thorny tips of the outer leaves. Using a serrated knife slice about 1 inch off the tip of the artichoke. Pull off any small leaves at the base near the stem. Cut off an inch or so at the bottom of the stem, and using a vegetable peeler, remove the tough outer skin.

Alternatively all but an inch or so of the stem can be removed and peeled and cooked separately. Gently prying the leaves open, run the artichoke under cold water. Set up a pot large pot with about 3 inches water and a steamer basket. Place the lemon, garlic and bay leaf in the water and bring it to a boil; stand the artichokes in the steamer basket, cover and simmer for about 30 minutes, until outer leaves can be easily pulled off. Serve hot, warm, at room temperature with melted butter or hollandaise sauce.

Eating an artichoke

Pull off a leaf; gripping it between your thumb and forefinger, dip it in butter or sauce.  Bite down on leaf and scrape away tender pulp with your front teeth. Discard leaf. Continue with each leaf until you get to the tender inner leaves with the purple tips; eat only the light-colored parts. With a spoon or knife, scrape out and discard the fuzzy inedible choke that covers the heart, which is the best part of all and well worth all that preliminary work. Cut the heart into quarters and dip it into the sauce. Enjoy.

Stuffed Artichokes

YIELD: Makes 4 servings

INGREDIENTS:

½ cup unflavored breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons minced fresh garlic

2 tablespoons chopped fresh flat-leaf parsley

1/3 cup extra virgin olive oil

Salt and freshly ground pepper, to taste

DIRECTIONS:

Preheat oven to 375 F. In a medium bowl combine breadcrumbs, grated cheese, garlic, parsley, 3 tablespoons of the olive oil, salt and pepper. With the heel of your hand, press down on artichokes to force leaves to separate and open a little. Divide breadcrumb mixture into 4 equal portions and stuff each artichoke between leaves and in central cavity; drizzle with remaining olive oil.

Wrap each artichoke in aluminum foil, place in baking dish and bake for 30 minutes; remove foil and bake another 10 to 15 minutes until browned and tender. Eat as in Eating an Artichoke but be sure to scrape away and discard fuzzy choke. Serve with rustic Italian bread and a tomato and mozzarella salad.