Arts & Entertainment

We are now in a molecular age in which individual genes can be sequenced and their functions studied.

By Elof Axel Carlson

Elof Axel Carlson

You are a multicellular organism. In fact you have about 37 trillion cells. That’s 37,000,000,000,000 if you like numbers. Cells were first described in 1665 by Robert Hooke who looked at cork bark under a crude microscope he had invented. The cells he saw were empty boxes. He believed this was the cause of cork’s buoyancy. 

It wasn’t until the mid-1800s that lenses and stain technology developed to reveal detail inside cells. It also permitted several biologists to promote a theory that all cells arise from pre-existing cells and that organisms are composed of cells. 

In that stage of our knowledge of life, scientists worked out mitosis (how cells divide) and meiosis (how cells form reproductive cells). They learned that chromosomes carried the genes, or hereditary units, that produce all the components and cellular types in an organism. In the last half of the 20th century they learned how to take apart and put together components of the living cell. 

We see multicellular life among plants and animals around us, but we cannot see single-celled organisms without a microscope. Microscopic single cells exist for bacteria, certain algae, certain fungi and most protozoa. The presence of multicellular organisms goes back to about 2.5 billion years ago with filaments of cells in ancient rocks.  

About 20 years ago I was delighted to read about experiments by Nicole King (UC Berkeley) showing that one-celled organisms, similar to those found in sponges, could be selected to join in clumps. That has been greatly extended to algal cells (Chlamydomonas, Volvox) and fungi (yeast). 

William Ratcliff at Georgia Tech recently published results of selection for larger and heavier yeast cells that settled down on the bottom of test tubes. He isolated some that developed adhesions. From continued selection (hundreds of generations of yeast) he obtained some that formed flakelike arms or branches and that reproduced by breaking off branches. 

King, who continues her work, has isolated more than 300 genes associated with multicellularity, many of them found in single-celled organisms. By combining different groups of genes, she can increase the likelihood of producing multicellular units.  

Multicellular organisms can be simple like balls or they can be complex with specialized tissues and organs. They can dig deeper into the earth or extend their range from a few feet to miles or across continents. There have been millions of species that constantly change the way the surface of the earth appears. We are now in a molecular age in which individual genes can be sequenced and their functions studied. 

If I see a picture of myself, I see my surface of skin and hair clothed or unclothed. With X-rays I can see my bones, but not as well as a human skeleton mounted in an anatomy laboratory. I have seen what my tissues look like from a box with a hundred or more slides that I studied at NYU as an undergraduate. 

I have lived through the discoveries of identifying my genes as made of DNA, and we are now capable of sequencing them and understanding what they do. Each finding adds to both our medical knowledge for pathologists and to basic science in understanding how a living organism works.  

I would not be surprised to see experiments that will produce synthetic multicellular organisms using genes from different organisms to produce differentiated cells for each task desired. It will be a biological engineering that goes beyond applications to the pharmaceutical industry. Think of them as microscopic or miniature tools. Imagine tools snipping away tumors less than a millimeter in diameter. Imagine such tools extracting and expelling miniature pellets of gold and rare metals from ocean water. 

For those who worry about unintended consequences of applied science, two things are important to consider. Such experiments should be well regulated by ethical and safety review boards by universities, hospitals and corporations. The odds of such synthetic organisms are remote. Similar safety concerns in the 1980s accompanied the development of genetically modified bacteria and yeast cells, which today continue to produce human insulin for diabetics, human growth hormone for children with pituitary hormone deficiencies and hundreds of other modifications.  

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

Allison Frasca

One movie at the Stony Brook Film Festival this year will have some local flavor.

Not only were scenes from the film “Dean Darling” shot on Long Island, it features former Setauket resident Allison Frasca. The 26-year-old actor and 2010 graduate of St. Anthony’s High School plays Jaclyn in the movie, which was filmed at various locations throughout the Town of Smithtown including the train station, Short Beach and the Smithtown Center for the Performing Arts.

Additional scenes from the coming-of-age drama were filmed at Brooklyn’s Coney Island. Written and directed by Calogero Carucci, the film, in addition to Frasca, features Douglas Towers, from Smithtown, Joel Widman, Theodore Bouloukos and D.C. Anderson.

“Working locally was really amazing,” Frasca said. “It felt really cool to film in places that I grew up around. Calogero Carucci is a fantastic talent with such a strong passion and vision. He knew exactly what he wanted with such detail and the result was a truly gorgeous film.”

According to Frasca, the film follows 20-year-old Dean Darling, who shortly after both his parents die in a car accident searches for truth through eccentric family members, old friends, erratically formed relationships and filmmaking.

Currently living in Manhattan and working in theater and film, Frasca has appeared in other movies including
“Harvey’s Last Night on the Avenue,” “Neurotica,” “Toss It!” and “L.I.P.S.” More information about the actor can be found at www.afrasca.com.

The world premiere of “Dean Darling” will be screened at the Stony Brook Film Festival July 21 at 4 p.m. The festival runs from July 19 to 28 and is produced and curated by the Staller Center for the Arts. The screenings are held at the center located on the campus of Stony Brook University, 100 Nicolls Road, Stony Brook.

For information on the festival, visit www.stonybrookfilmfestival.com.

Rosemary Sorbet

By Barbara Beltrami

Back in the days when Atlantic City was Atlantic City and not Las Vegas, before grand old hotels that smelled vaguely of dampness and time had given way to glitzy casinos hermetically sealed off from sea breezes, before the roll of the dice replaced the thundering of ocean waves — years ago when the best bet in town was a paper sack of salt water taffy or chocolate fudge — those were the  days when, innocent of the perils of youth or bronzing, we lay on the beach amid the mingled scents of salt,  suntan lotion and roasting hot dogs and contemplated the glistening bodies of wannabe beach bums and babes.

As our radios wailed and thumped songs of unrequited love and a few years later of making love, not war, we propped ourselves on our elbows and gave squinty surveillance to our sandy surroundings and their occupants. 

We could see him coming far down the beach. He was a short, rather paunchy fellow who sported a white T-shirt, a thick black mustache and a sparse black comb over. Trudging along the sand and dragging his two-wheeled cart behind him, he would zigzag his way among the gaudy patches that were our beach blankets. Then, as his approach became imminent and unavoidable, we would sit up and fish quarters from the pockets of our tumbled pile of clothing and listen to him calling out his wares. “Ice pops here!”

 Stopping and planting his portly body in front of us so as to carefully block our tanning rays, his eyes twinkling just a tad lasciviously, he would loudly cajole us, everyone and no one in particular, “Hey! Good-lookin’, come on, give your tongue a sleigh ride, give your chick a lick on a stick.” 

Call them what you will — ices, sorbets, sherbets, granitas or pops, a scoop by any other name would taste as sweet and delightfully cooling on a sultry July day.

Rosemary Sorbet

Rosemary Sorbet

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 stalks fresh rosemary

2 cups sugar

5 cups water

2 cups white wine

6 tablespoons freshly squeezed lemon juice

Fresh rosemary sprigs for garnish

DIRECTIONS: 

In a medium saucepan over medium heat, combine rosemary, sugar and water. Bring to a boil, stirring occasionally, to dissolve the sugar. When syrup reaches boiling point, reduce heat and simmer 5 minutes. Let cool to room temperature, then strain; discard rosemary. In a medium bowl combine 2½  cups syrup with wine and lemon juice, place in a freezer container 3 to 4 hours and stir every half hour or so or until slushy or place in ice cream maker and process according to manufacturer’s directions. Cover and freeze. Scoop into small dishes, garnish with rosemary sprigs before serving.

Lime Sherbet

Lime Sherbet

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1¼ teaspoons unflavored gelatin

¼ cup cold water

2/3 cup sugar 

1¾ cup water

½ cup freshly squeezed lime juice

2 egg whites

Thin half-slices lime for garnish

DIRECTIONS: 

Soak gelatin in ¼ cup cold water, In small saucepan combine sugar and 1¾ cup water and heat, stirring occasionally, until boiling. Lower heat and simmer 5 minutes. Add gelatin mixture and mix thoroughly. Refrigerate until well chilled. Add lime juice, then stiffly beaten but not dry egg whites. Place in freezer container and stir every half hour or so until slushy or process in ice cream maker according to manufacturer’s directions. Place in small dishes, garnish with lime slices before serving.

Raspberry Granita

 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 cup water

½ cup sugar

2 cups fresh or thawed frozen raspberries, pureed

2 tablespoons lemon juice

DIRECTIONS: 

In a medium sauce pan, stirring frequently, bring water and sugar to a boil over moderate heat. Simmer 5 minutes; let syrup cool to room temperature. Stir in raspberry puree and lemon juice. Pour mixture into 9×9-inch brownie pan. Freeze, stirring and scraping sides every half hour for 3 to 4 hours until mixture has a fine snowy texture. Cover and keep in freezer until ready to serve.

The effects of high sodium are insidious

By David Dunaief, M.D.

Dr. David Dunaief

By now, most of us have been hit over the head with the fact that too much salt in our diets is unhealthy. Still, we respond with “I don’t use salt,” “I use very little,” or “I don’t have high blood pressure, so I don’t have to worry.” Unfortunately, these are myths. All of us should be concerned about salt or, more specifically, our sodium intake.

Excessive sodium in the diet does increase the risk of high blood pressure (hypertension); the consequences are stroke or heart disease. Approximately 90 percent of Americans consume too much sodium (1).

Now comes the interesting part. Sodium has a nefarious effect on the kidneys. In the Nurses Health Study, approximately 3,200 women were evaluated in terms of kidney function, looking at the estimated glomerular filtration rate (GFR) as related to sodium intake (2). Over 14 years, those with a sodium intake of 2,300 mg had a much greater chance of an at least 30 percent reduction in kidney function, compared to those who consumed 1,700 mg per day.

Why is this study important? Kidneys are one of our main systems for removing toxins and waste. The kidneys are where many initial high blood pressure medications work, including ACE inhibitors, such as lisinopril; ARBs, such as Diovan or Cozaar; and diuretics (water pills). If the kidney loses function, it may be harder to treat high blood pressure. Worse, it could lead to chronic kidney disease and dialysis. Once someone has reached dialysis, most blood pressure medications are not very effective.

Ironically, the current recommended maximum sodium intake is 2,300 mg per day, or one teaspoon, the same level that led to negative effects in the study. However, Americans’ mean intake is twice that level.

Excessive sodium in one’s diet can increase the risk of high blood pressure, which can lead to a stroke or heart disease. Stock photo

If we reduced our consumption by even a modest 20 percent, we could reduce the incidence of heart disease dramatically. Current recommendations from the American Heart Association indicate an upper limit of 2,300 mg per day, with an “ideal” limit of no more than 1,500 mg per day (3).

If the salt shaker is not the problem, what is? Most of our sodium comes from processed foods, packaged foods and restaurants. There is nothing wrong with eating out on occasion, but you can’t control how much salt goes into your food. My wife is a great barometer of restaurant salt use. If food from the night before was salty, she complains of not being able to get her rings off.

Do you want to lose 5 to 10 pounds quickly? Decreasing your salt intake will allow you to achieve this goal. Excess sodium causes the body to retain fluids. 

One approach is to choose products that have 200 mg or fewer per serving indicated on the label. Foods labeled “low sodium” have fewer than 140 mg of sodium, but foods labeled “reduced sodium” have 25 percent less than the full-sodium version, which doesn’t necessarily mean much. Soy sauce has 1,000 mg of sodium per tablespoon, but low-sodium soy sauce still has about 600 mg per tablespoon. Salad dressings and other condiments, where serving sizes are small, add up very quickly. Mustard has 120 mg per teaspoon. Most of us use far more than one teaspoon of mustard. Caveat emptor: Make sure to read labels on all packaged foods very carefully.

Is sea salt better than table salt? High amounts of salt are harmful, and the type is not as important. The only difference between them is slight taste and texture variation. I recommend not buying either. In addition to the health issues, salt tends to dampen your taste buds, masking the flavors of food.

If you are working to decrease your sodium intake, become an avid label reader. Sodium hides in all kinds of foods that don’t necessarily taste salty, such as breads, soups, cheeses and salad dressings. I also recommend getting all sauces on the side, so you can control how much — if any — you choose to use.

As you reduce your sodium intake, you might be surprised at how quickly your taste buds adjust. In just a few weeks, foods you previously thought didn’t taste salty will seem overwhelmingly salty, and you will notice new flavors in unsalted foods.

If you have a salt shaker and don’t know what to do with all the excess salt, don’t despair. There are several uses for salt that are actually beneficial. According to the Mayo Clinic, gargling with ¼ to ½ teaspoon of salt in eight ounces of warm water significantly reduces symptoms of a sore throat from infectious disease, such as mononucleosis, strep throat and the common cold. Having had mono, I can attest that this works.

Remember, if you want to season your food at a meal, you are much better off asking for the pepper than the salt.

References:

(1) cdc.gov. (2) Clin J Am Soc Nephrol. 2010;5:836-843. (3) heart.org.

Dr. 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 or consult your personal physician.

Stock photo

By Nancy Marr

Water is a basic need and should be considered a right. In the Earth Day Legislative Package in June, the New York State Legislature included a proposed amendment to the New York State Constitution that would ensure that clean water and air are treated as fundamental rights for all New Yorkers. The bill prioritized keeping contamination like dangerous chemicals and pesticides out of our drinking water. Unfortunately, although it passed in the Assembly, it was not passed in the Senate.

All the water for Long Islanders comes from our three underground aquifers, including the water in our bays and harbors, lakes, ponds and streams. Experts tell us that some of the water in the uppermost aquifer is no longer safe to drink. 

In the deeper aquifer (the Magothy), nitrogen and pesticides have increased by 200 percent between 1987 and 2005. Nitrogen pollution creates algal blooms in most of our bays, breeds weeds that choke lakes and ponds and threatens our fisheries and our recreation. 

The deepest and oldest of aquifers (the Lloyd) is small; water is being withdrawn from it, resulting in salt water intrusion in the Sound and Great South Bay. Although surface waters require nutrients, such as nitrogen, to support healthy ecosystems, excessive nitrogen can cause aquatic weed growth that draws oxygen from the water, producing “dead zones” where dissolved oxygen levels are so low that aquatic life cannot survive. 

To preserve its land, the five eastern towns (Southampton, East Hampton, Riverhead, Southold and Shelter Island) in 1998 created a community preservation fund, paid for by a 2 percent real estate transfer tax to purchase land to provide watershed protection through open space. (Recently, out of concern with nitrogen, referenda in the eastern towns have made it possible to use up to 20 percent for nitrogen removal.)  

Nitrogen intrusion has been attributed to two factors: wastewater from cesspools and runoff from lawn and agricultural fertilizer. In 2017, County Executive Steve Bellone (D) introduced a Septic Improvement Program to replace existing cesspools and septic tanks with new systems that averaged an output of 9.2 mL of nitrogen, compared with systems that discharged anywhere from 40 to 120 mL in influent flows. To encourage homeowners to enroll in the program, the state, the county and Southampton and East Hampton offered grants and loans to cover the cost of the installation. The homeowner pays the maintenance.

The 2015-16 New York State budget appropriated funds to the Long Island Regional Planning Council (LIRPC) and the New York State Department of Environmental Conservation, in consultation with the Indian Nations, local governments and interested organizations, to create the Long Island Nitrogen Action Plan, or LINAP. Data, sorted by watershed, will make it possible to assess conditions and assist with prioritization. A project management team is responsible for LINAP administration and management, but local ownership and direction in its development is key. 

In addition to public education, a bill to reduce the intrusion of discarded pharmaceuticals into the water supply through the Drug Take Back Act passed in both the Assembly and the Senate and was signed by Gov. Andrew Cuomo (D) in early July. 

In April of 2018, Assemblyman Steve Englebright (D-Setauket) introduced a bill to prohibit the sale of any lawn fertilizer in Suffolk and Nassau counties with more than 12 percent nitrogen, with at least half of it water insoluble. It passed in the Assembly but when introduced in the Senate by Kemp Hannon (R-Garden City), it failed on the grounds that it is not certain that the nitrogen in the fertilizer is the major cause — that the 12 percent limit is arbitrary and unscientific.  

Many local coalitions and organizations are involved in the campaign to keep our waters clean. They have lobbied and raised awareness. But even more action by Suffolk County voters is needed. On Nov. 6, voters will elect New York State Assembly and Senate members. If you are concerned about the quality of our water supply, let the candidates in your districts know that nitrogen intrusion is an important issue and urge them to support measures to remove it. 

For more information, visit the websites of Citizens Campaign for the Environment, Long Island Pine Barrens Society, Group for the East End, Water for Long Island and the Nature Conservancy.

Nancy Marr is first vice president of the League of Women Voters of Suffolk County, a nonprofit, nonpartisan organization that encourages the informed and active participation of citizens in government and influences public policy through education and advocacy. For more information, visit www.lwv-suffolkcounty.org or call 631-862-6860.

Stephanie Maiolino. Photo by Elizabeth Anne Ferrer

By Daniel Dunaief

This one’s a head scratcher, literally.

For years, people assumed early primates — small creatures that lived 55 million years ago — had nails. That, however, is not the complete story, as Stony Brook University Assistant Professor Stephanie Maiolino and a team of researchers discovered.

In addition to nails, which lay flat on our fingers and which make it easy to scratch an itch after a mosquito bite, earlier primates had something called grooming claws. These claws, which were on the toes next to their big toes, allowed them to remove external parasites like ticks and lice, which likely helped them survive against an onslaught of various critters eager to steal, or even infect, some of their blood.

Maiolino, who is in the Department of Anatomical Sciences at SBU, teamed up with lead author Douglas Boyer, an associate professor in the Department of Evolutionary Anthropology at Duke University; Johnathan Bloch, the Florida Museum of Natural History curator of vertebrate paleontology at University of Florida; Patricia Holroyd, a senior museum scientist at UC-Berkeley’s  Museum of Paleontology; and Paul Morse, from the Florida Museum of Natural History at the University of Florida at Gainesville to report their results recently in the Journal of Human Evolution.

“It was generally assumed that only a certain type of primate had grooming claws,” Maiolino said. “Finding these structures was quite surprising.”

Maiolino spent considerable time during her doctoral work, which she conducted at SBU prior to becoming an instructor at the university, analyzing the differences in the bones of species that have nails, claws and grooming claws. By understanding the anatomical features of the phalanges — or fingers and toes — leading up to the claws or nails, Maiolino was able to go back into the fossil record to explore the prevalence of these digit protrusions.

Oftentimes, she suggested, researchers collect a bone, or even a fragment of a bone, in which a nail or claw is almost never preserved in the fossil record. Maiolino used her analysis to extrapolate the parts that extend beyond the remaining fossils.

While nails sit on the end of fingers, grooming claws stick up, which puts them in an ideal position for combing through hair, which would allow the primates to remove pests that could compromise their health or threaten their survival.

“From a functional standpoint, it’s often overlooked how important the need to remove these parasites [is],” she said. When people see lemurs whose ears are completely covered in ticks or they hear about dogs that have so many ticks on them that the dog is at risk of dying, they recognize that “having an adaptation to help you remove them is actually surprisingly a big deal.”

Like any other adaptation, however, the development of these grooming digits comes with a cost. Instead of having that digit available for locomotion or grasping branches, it becomes more useful in removing unwanted insects. “There are significant pressures shaping the feet of these primates,” said Maiolino.

To provide some perspective on the importance of grooming claws, Maiolino highlighted how the primates from the fossil record were not much bigger than a mouse. Having less blood because they are smaller than current primates, and dealing with ticks that are closer to their size, suggests that the health consequences of an infestation are much greater.

As primates became more social — interacting with other members of their species and taking turns grooming each other — the pressure to have these grooming claws may have reduced.

Nonetheless, Maiolino said, a few primates that spend hours each day picking ticks off each other in a process called allogrooming still have these claws. “Some of the animals that do have [the claws] groom each other considerably,” she said, which suggests that there is still work to do to understand the evolution of these features.

When Maiolino and her collaborators first started exploring the claws versus nails discussion, they knew that researchers believed anthropoids didn’t have them.

“Now we know that anthropoids did,” she said. “We’re getting more of a sense of the distribution” of these claws.

From here, Maiolino would like to continue to explore the evolutionary trajectory from claw-bearing nonprimates to nail-bearing primates. There are a “lot of questions about why early primates ended up evolving nails in the first place,” she said.

William Jungers, a distinguished professor emeritus at Stony Brook University who was Maiolino’s doctoral thesis adviser, described her as “an outstanding and innovative young scientist with a very bright future as an educator and comparative anatomist.” He said Maiolino uses “cutting edge imaging methods to advance our understanding of primate origins and paleobiology, especially the evolution of unique aspects of primate hands and feet.”

Jungers explained that claws and nails are the “key features linked to both locomotion and social behavior.”

Maiolino, who currently lives in Port Jefferson, said when she visits zoos, she’s always on the lookout for the way primates and other mammals use their nails or claws. She also studies photographs and videos.

When she first started graduate school, Maiolino was much more interested in skulls than in nails. Once she linked nails and claws, however, to questions about primate origins, she became much more interested in them.

Outside of the lab, Maiolino said she enjoys watching horror movies. One of her favorites is the second “Aliens” film in the Signourney Weaver centered franchise. She is also a fountain pen enthusiast.

Back in high school in New Jersey, Maiolino  was especially interested in studying evolution. Embryology and embryological development appealed to her, as she was amazed by how growth in the womb affected what organisms became.

As for her work, a Holy Grail question for her would be to better understand why primates developed nails in the first place. She’s trying to understand the interplay between body size, behavior and other variables that affected these structures.

Photo courtesy of Kent Animal Shelter

MEET EBONY!

This happy, playful boy is an 8-week-old shepherd/Lab mix. Ebony is the last of his litter and is feeling kind of lonely. Luckily he is in a wonderful foster home where he gets plenty of love and attention. Ebony has been working on being housebroken with his foster mommy and seems to be starting to get the hang of it. He’s full of energy and has lots of puppy kisses he would love to share with you if you let him. Ebony comes neutered, microchipped and as up to date as possible on vaccines.

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

Update: Ebony has been adopted!

The cast of ‘Pinkalicious The Musical’. Photo by Courtney Braun

By Heidi Sutton

Main Street in Smithtown was overrun by a sea of children dressed in their best pink attire last Saturday afternoon as they lined up to see the Smithtown Center for the Performing Arts’ latest offering, the ever popular “Pinkalicious The Musical.”

The play, based on the first in a series of children’s books by sisters Elizabeth and Victoria Kann, tells the story of Pinkalicious Pinkerton, a little girl who loves to eat pink cupcakes and adores everything pink. “It’s a color like no other!” she exclaims.

One day, despite her parent’s warnings, Pinkalicious eats one too many of the sweet treat and wakes up the next morning with Pinkatitis — a condition that turns her pink from head to toe, giving a whole new meaning to “you are what you eat.” A visit to the doctor confirms the rare affliction that can only be cured with a healthy diet of green food. Will Pinkalicious follow the doctor’s orders or will she remain “a perfectly positive hue” of pink forever? Can one live on cupcakes alone?

Directed by Tommy Ranieri, the five-member teenage cast delivers a well-paced and entertaining performance with lots of audience participation. Allison Lane is terrific as Pinkalicious, playing the part with just the right amount of perkiness, and is quickly adored by the young audience members. Anthony Panarello, who clearly loves being on stage and in the spotlight, plays a delightful Mr. Pinkerton; and Brittany Hughes, as the cellphone-addicted Mrs. Pinkerton, shines. David Reyes plays the role of Peter, Pinkalicious’ annoying brother, with confidence; and Colleen Curry tackles the dual role of  Pinkalicious’ best friend Alison and Dr. Wink with ease.

As with any musical, the songs, composed by John Gregor, are the heart of the show. With wonderful costumes by Ronald Green III, standouts include “Cupcake Dream,” where Pinkalicious dreams her family and best friend are pink cupcakes, and “Buzz Off,” where Pinkalicious is mistaken for a pink flower by a bunch of bees.

The wonderful set by Tim Golebiewski, from a bedroom and kitchen to the doctor’s office, is just the frosting on the cupcake.

In the end, the moral of the story is that too much of a sweet thing is never good. You may not turn pink, but you’ll get sick, and, although green vegetables may not be your favorite food, they are good for you and you should eat them. Oh, and you can’t get sick from loving the color pink.

So grab the kiddies and take them to a performance of “Pinkalicious The Musical” — they’ll be tickled pink!

The Smithtown Center for the Performing Arts, 2 East Main St., Smithtown will present “Pinkalicious The Musical” on Saturdays at 2 p.m. and Sundays at 11 a.m. through Aug. 19. Running time is 1 hour and 15 minutes with intermission and booster seats are available. Meet the entire cast in the lobby for photos and autographs after the show. Children’s theater continues with “Mary Poppins Jr.” from Sept. 15 to Oct. 28 and “‘Twas the Night Before Christmas” from Nov. 17 to Dec. 30. All seats are $15. To order, call 631-724-3700 or visit www.smithtownpac.org.

The first floor of The Hall of Fishes. Photo courtesy of the Vanderbilt Museum

CENTERPORT: The first floor of The Hall of Fishes at the Suffolk County Vanderbilt Marine Museum has reopened following the Marine Collections Conservation Project. The second floor remains closed temporarily while the nearly 1,500 wet specimens, recently conserved, are organized and returned to their exhibition cases.

Supported by a $135,000 grant from The Robert David Lion Gardiner Foundation, the conservation project began in the summer of 2015. Work included conserving five taxidermied flamingos and a group of dry-mounted fish specimens, the repair of three shore bird dioramas and restoration of the diorama background paintings, and the creation of a new undersea painting for a large-scale exhibition case.

“We’re indeed fortunate to have some of the finest restoration experts from the American Museum of Natural History in New York City to help us with the conservation and preservation of the collection,” said Stephanie Gress, director of curatorial affairs for the Vanderbilt. 

“Their exceptional skills allow us to be the careful stewards of Mr. Vanderbilt’s legacy, a marine and natural history museum for the education and enjoyment of the people of Long Island and beyond,” she said.

The first floor of The Hall of Fishes. Photo courtesy of the Vanderbilt Museum

The specimen conservation work was completed in New Jersey at Wildlife Preservations, the studio of taxidermist George Dante. He and his colleagues cleaned decades of dust from the specimens, touched up fins and feathers, and returned them to the Vanderbilt.

Sean Murtha, an artist who specializes in fine-art background paintings for museum dioramas, recreated an 8×10-foot painting of the ocean floor to replace the faded original created in 1924. Thomas Doncourt, a foreground artist, restored the habitat in the Caribbean shore bird dioramas, which included recreating a crumbled section of beach in one diorama. Murtha also restored sections of the paintings in those dioramas.

Murtha and Doncourt are both former staff members of the American Museum of Natural History (AMNH), and Dante is a top AMNH taxidermy consultant. The three are part of the continuous, century-long Vanderbilt-AMNH collaboration that began when William K. Vanderbilt II (1878–1944) hired artisans and scientists from the museum to design the habitat dioramas in his own new museum in the 1920s. Vanderbilt also hired artist William Belanske, who accompanied him on his world voyages and became his resident artist and curator.

Over the past several years, the three artists also completed extensive work on the wild-animal dioramas in the museum’s Stoll Wing, funded by two $100,000 grants from the Roy M. Speer Foundation.

The Suffolk County Vanderbilt Museum is located at 180 Little Neck Road in Centerport. Summer hours are Tuesdays to Saturdays from 11 a.m. to 5 p.m. and Sundays from noon to 5 p.m.   

General museum admission is $8 for adults, $7 for students with ID and seniors (62 and older), and $5 for children 12 and under, which includes estate-grounds access to the Marine Museum, Memorial Wing natural-history and ethnographic-artifact galleries, Nursery Wing, Habitat Room, Egyptian mummy and Stoll Wing animal-habitat dioramas. For a mansion tour, add $6 per ticket. 

For further information, call 631-854-5579 or visit www.vanderbiltmuseum.org.

Fried Squash Blossoms

By Barbara Beltrami

The first time I ever saw or heard of squash blossoms as an edible commodity was many years ago in Provence. It was market day in the little town where we were staying, and I wandered from stall to stall ogling the pyramids of perfect fruits and veggies. I kept encountering certain golden blossoms in front of hand-lettered signs saying, “Fleurs de courgette,” which I knew translated into squash blossoms. 

I decided I would surprise my husband and show him what a good little French cook I was and make them for dinner. Young and foolish and not wanting to appear stupid, I was afraid to ask how one cooked them. Instead, I shored up my courage and my French and told the man in the stall that I’d like a kilo of them. He eyed me rather strangely but complied with a “Merci, Madame” and something that looked an awful lot like a smirk. 

I took the squash blossoms back to the house, washed them under hot running water and proceeded to boil them. Mon dieu! What a soggy slimy yellow unrecognizable mess I had wrought. I fed it to the resident goat and never told my husband about my sortie into French produce. 

The next day we decided to explore the town and have dinner at a little sidewalk café on the corner and there on the menu were “Fleurs de courgette!” Of course, I ordered them, and when they arrived, I had before me three beautiful gently fried squash blossoms stuffed with a creamy goat cheese and sprinkled with chervil. Since then I’ve encountered many a squash blossom from my own garden and in restaurants here in the States, but none of them have been as delicious as those very first ones I tasted.

Note: If you are harvesting squash blossoms from your garden, pick the male ones, which are on stems, rather than the female ones, which have a little bump on the end that will grow into squash.

Fried Squash Blossoms

Fried Squash Blossoms

YIELD: Makes 4 servings as an appetizer

INGREDIENTS:

2/3 cup flour

1 large egg

½ cup sparkling water

12 to 16 squash blossoms

Extra virgin olive oil to cover bottom of medium skillet

Coarse salt and freshly ground pepper, to taste

DIRECTIONS: 

In a small-medium bowl, whisk together the flour and egg, then add sparkling water and continue whisking until smooth. Gently rinse blossoms in cold water and pat dry. Remove pistils. Heat oil in skillet. Meanwhile dip blossoms in batter. When oil is very hot but not smoking, carefully lower the batter-dipped blossoms into the oil. When they are golden brown on the bottom, gently turn and brown the other side. Remove them from the oil, drain them on paper towels and sprinkle them with salt and pepper. Serve hot with prosecco and thin bread sticks.

Squash Blossom Frittata

Squash Blossom Frittata

YIELD: Makes 6 to 8 servings

INGREDIENTS:

¼ cup extra virgin olive oil

1/3 cup minced shallot

16 squash blossoms, stems and pistils removed

Salt and freshly ground pepper, to taste

7 large eggs, beaten

Handful fresh Italian parsley, washed and chopped

DIRECTIONS: 

Preheat broiler. Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add minced shallot; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and gently sauté until just wilted. Sprinkle with salt and pepper. Arrange blossoms in an attractive circular pattern around skillet; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. 

Transfer skillet to broiler; broil until top of frittata is set, about 1 minute. Using a large plate and pot holders, invert skillet and slide frittata onto plate so bottom side is up and squash blossom pattern is visible.  Sprinkle with parsley. Serve hot, warm or at room temperature with a mixed green salad, baguette slices and extra virgin olive oil or melon, croissants and unsalted butter.