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From left, Evan Sohn, co-founder of the Sohn Conference Foundation; Benjamin Martin, associate professor at Stony Brook University; and Bill Ackman, co-founder of the Pershing Square Foundation and CEO of Pershing Square Capital Management at an awards dinner. Photo by Melanie Einzig/PSSCRA

By Daniel Dunaief

Up and coming scientists are often stuck in the same position as promising professionals in other fields. To get the funding for research they’d like to do, they need to show results, but to get results, they need funding. Joseph Heller, author of “Catch 22,” would certainly relate.

A New York-based philanthropy called the Pershing Square Sohn Cancer Research Alliance is seeking to fill that gap, providing seven New York scientists with $600,000 each over the course of three years.

In the fifth annual competition, Benjamin Martin, an associate professor in the Department of Biochemistry & Cell Biology at Stony Brook University, won an award for his study of zebrafish models of metastatic cancer. Martin is the first Stony Brook researcher to win the prize.

Working with Assistant Professor David Matus, whose lab is across the hall and whose research team conducts weekly group meetings with Martin’s lab, Martin is able to see in real time the way grafted human tumor cells spread through blood vessels to other organs in the transparent zebrafish.

“It’s been very challenging to understand what process cancer cells are using to metastasize and leave the blood vessels,” said Olivia Tournay Flatto, the president of the Pershing Square Foundation. “With this technology, he can see what’s happening. It’s a really powerful tool.”

The work Martin presented was “really appealing to the whole board, and everybody felt this kind of project” had the potential to bring data and insights about a process researchers hope one day to slow down or stop, said Flatto.

This year, about 60 early-stage investigators applied for an award given specifically to researchers in the New York City area. When he learned that he won, Martin said, “There was some dancing going on in the living room.” He suggested that the award is a “validation” of his research work.

The process of a cancer cell leaving a blood vessel is “basically a black box” in terms of the mechanism, Martin said. It’s one of the least understood aspects of metastasis, he added.

Indeed, a developmental biologist by training, Martin is hoping to discover basics about this cancer-spreading process, such as an understanding of how long it takes for cancer cells to leave blood vessels. The process can take hours, although it’s unclear whether what he’s seen is typical or abnormal.

Martin would like to identify how the cancer cells adhere to the blood vessel walls and how and why they leave once they’ve reached their target.

Metastatic cancer is likely using the same mechanism the immune system uses to travel to the sites of infection, although researchers still need to confirm several aspects of this model.

Moving in involves interactions with white blood cells, including macrophages. With white blood cells, an area of infection or inflammation becomes activated, which triggers a reaction of adhesion molecules called selectins.

By watching a similar transport process in cancer, Martin and Matus can “see things people haven’t seen before” and can explore way to inhibit the process, Martin suggested.

He is hoping to find ways to stop this process, forcing cancer cells to remain in the blood vessels. While he doesn’t know the outcome of a cancer cell’s prolonged stay in the vessel, he predicts it might end up dying after a while. This approach could be combined with other therapies to force the cancer cells to die, while preventing them from spreading.

Through this grant, Martin will also study how drugs or mutations in selectins generate a loss of function in these proteins, which affects the ability of cancers to leave the blood vessel.

Martin plans to use the funds he will receive to hire more postdoctoral researchers and graduate students. He will also purchase additional imaging equipment to enhance the ability to gather information.

Martin appreciates that this kind of research, while promising, doesn’t often receive funding through traditional federal agencies. This type of work is often done on a mouse, which is, like humans, a mammal. The enormous advantage to the zebrafish, however, is that it allows researchers to observe the movement of these cancer cells, which they couldn’t do in the hair-covered rodent, which has opaque tissues.

“There’s a risk that these experiments may not work out as we planned,” Martin said. He is hopeful that the experiments will succeed, but even if they don’t, the researchers will “learn a great deal just from seeing behaviors that have not been observed before.”

Indeed, this is exactly the kind of project the Pershing Square Sohn Cancer Research Alliance seeks to fund. They want scientists to “put forward the riskiest projects,” Flatto said. “We are ready to take a chance” on them.

One of the benefits of securing the funding is that the alliance offers researchers a chance to connect with venture capitalists and commercial efforts. These projects could take 20 years or more to go from the initial concept to a product doctors or scientists could use with human patients.

“We are not necessarily focused on them starting a company,” Flatto said. “We think some of those projects will be able to be translated into something for the patient,” which could be through a diagnosis, prevention or treatment. “This platform is helpful for young investigators to be well positioned to find the right partners,” he added.

Aaron Neiman, the chairman of the Department of Biochemistry & Cell Biology at SBU, suggested that this award was beneficial to his department and the university.

“It definitely helps with the visibility of the department,” Neiman said. The approach Matus and Martin are taking is a “paradigm shift” because it involves tackling cells that aren’t dividing, while many other cancer fighting research focuses on halting cancer cells that are dividing.

Neiman praised the work Martin and Matus are doing, suggesting that “they can see things that they couldn’t see before, and that’s going to create new questions and new ideas,” and that their work creates the opportunity to “find something no one knew about before.”

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Marinated Roast Pork Tenderloin

By Barbara Beltrami

There’s Dad, dear man, beer, martini or wine glass in one hand, fork, tongs or spatula in the other, standing in a rather large cloud of black smoke grilling our dinner. Nobody does it better. We know that and so does he, so how can we not let him do it almost every night? 

But on Fathers Day we have to draw the line. Even though he cooks those steaks to perfection, even though he’s got the magic formula for getting the chicken crispy on the outside and tender on the inside, we can’t have him slaving over a hot grill on his special day. Am I suggesting that we do the barbecuing? Of course not. We understand that the grill is his special territory. I’m just saying that we have to cook for him and pamper him so he knows how much we love him, the greatest grillmeister of all.

So what do we do? We make him a sumptuous but easy meal without the grill.  First we marinate a pork tenderloin for a few hours in the fridge, then remove it and cook it for a short time in the oven. Next we chill Dad’s drink(s) and park him in a lounge chair, microwave some enormous russet potatoes and we toss together a big salad with everything we can think of in it. Dessert has been made and frozen the night before, and we’re so organized that we can spend most of our time waiting on Dad hand and foot. After all, doesn’t he deserve it?

Marinated Roasted Pork Tenderloin

Marinated Roast Pork Tenderloin

INGREDIENTS:

One 2-pound pork tenderloin (they often come two in a package so you can cook one and freeze the other or cook both and use the second one for leftovers, sandwiches, etc.)

¼ cup balsamic vinegar

¼ cup olive oil

1 tablespoon prepared mustard

1 tablespoon A-1 sauce

1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried

2 cloves garlic, minced

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: 

In a small bowl combine the vinegar, oil, mustard, A-1 sauce, tarragon, garlic, salt and pepper. Transfer to gallon-size re-closable plastic bag. Place tenderloin in a U-shape in bag, seal and turn bag in several directions to be sure all the meat is coated. Refrigerate in marinade at least two hours, open bag and rotate meat so all parts of it have a chance to soak in the marinade. Refrigerate one hour more.  

Preheat oven to 475 F. Place meat and marinade in a shallow roasting pan. Roast 25 minutes for pork that is slightly pink inside or 30 to 35 minutes for more well done. Let tenderloin rest for 15 minutes, then place on a cutting board and slice into 1-inch-thick rounds. Serve with baked potatoes with sour cream and/or butter.

The Everything Salad

YIELD: Makes 6 servings

INGREDIENTS:

1 head red leaf or green leaf lettuce, washed and torn into bite-size pieces

1 large tomato, diced

1 green bell pepper, diced

1 medium cucumber, peeled, seeded and diced

1 cup chopped fennel

4 radishes, washed, trimmed and sliced

4 scallions, washed, trimmed and sliced

6 frozen artichoke hearts, cooked and quartered

2 medium carrots, peeled and shredded

1 medium fresh beet, peeled and shredded

1 cup cooked and sliced asparagus or string beans

1 cup frozen peas, thawed

¾ cup canned chick peas, washed and drained

½ cup extra virgin olive oil

¼ cup good wine vinegar

1 tablespoon prepared mustard

1 tablespoon mayonnaise

Salt and freshly ground black pepper to taste

1 handful basil leaves, chopped

3 tablespoons chopped fresh dill 

10 black olives, pitted and sliced

2/3 cup crumbled Roquefort, blue or goat cheese, crumbled

½ cup sunflower seeds

4 hard boiled eggs, sliced

DIRECTIONS: 

In a large bowl, combine lettuce, tomato, green pepper, cucumber, fennel, radishes, scallions, artichoke hearts, carrots, beet, asparagus, green peas and chick peas; toss well. In a small bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, salt and pepper. Drizzle mixture over tossed veggies; toss again to coat evenly. Arrange or evenly distribute the basil, dill, olives, cheese, sunflower seeds and eggs on top. Serve immediately at room temperature with crusty bread and unsalted butter.


Frozen Banana Split Pie

YIELD: Makes 8 to 10 servings

INGREDIENTS:

6 to 8 brownies

1½ cups vanilla ice cream, softened

1½ cups chocolate ice cream, softened

1½ cups strawberry ice cream, softened

1 cup sliced fresh strawberries

1 large banana, sliced

1/3 cup chocolate syrup

2 cups sweetened whipped cream

DIRECTIONS: 

In a 9-inch pie plate, mash, crush and press brownies into bottom and sides. Spread the vanilla ice cream over the brownie crust, then repeat with chocolate ice cream and finally strawberry ice cream.  Cover with plastic wrap and freeze for at least 4 hours, preferably overnight. When ready to serve, remove from freezer, uncover and spread sliced strawberries and bananas over top; let sit 10 to 15 minutes to soften. Drizzle chocolate syrup over top, then drop dollops of whipped cream over fruit and chocolate. 

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Photo courtesy of Kent Animal Shelter

MEET HAPPI!

Photo courtesy of Kent Animal Shelter

What a smile! Meet the happiest dog ever, Happi! Rescued from a dire situation in Caymen Islands, this playful and sweet 3-year-old potcake has landed at Kent Animal Shelter and is now waiting for a loving home to play and relax for the rest of her days. Could that be with you? Happi comes spayed, microchipped and up to date on all her vaccinations.

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 Happi and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731. 

Update: Happi has been adopted!

 

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Store bottles with corks horizontal to keep the cork wet. Stock photo

By Bob Lipinski

“A man, fallen on hard times, sold his art collection but kept his wine cellar. When asked why he did not sell his wine, he said, ‘A man can live without art, but not without culture.’” — Author Unknown

Wines are best stored at a temperature of 52 to 55˚F, which is perfect for those who have temperature-controlled cellars or perhaps live in old castles with stone foundations. However, most people live in homes or apartments that are kept at a constant 68 to 72˚F, which creates storage problems.

Find the coolest spot in your home or apartment and keep your wines there. Prefabricated wine racks are fine, providing they keep bottles in a horizontal position, so the wine will always stay in contact with the cork.

If you purchase red wines that need aging and you don’t have a perfect wine cellar, these wines will mature at a slightly faster rate at warm temperatures. For example, if the recommended maturity of a red wine is 10 years, keeping it at warmer temperatures will advance the maturity date by maybe a year or so at most.

Most red wines are best enjoyed within four to seven years after the vintage date, while white wines within three years after vintage date. The exception are full-bodied, tannic red wines (including port), which will benefit from aging.

Wine’s longevity can be attributed to many factors, among them higher acidity, high alcohol, carbon dioxide, concentrated fruit, sugar (residual) and tannin, which is an antioxidant. 

For the proper storage and aging of wines:

•Ideal storage temperature is 52 to 55°F; no light; 55 to 65 percent humidity; no vibrations. Avoid kitchen, above the refrigerator or garage storage, which can be quite hot.

•Store bottles with corks horizontal to keep the cork wet. Avoid upside down storage, which may lead to leaking corks. Upright storage of “still” wines results in dried corks.

•Storing champagne and sparkling wine upright will keep it fresher and lasting longer.

•An empty corrugated cardboard wine or liquor box turned on its side makes a handy “wine rack.” Drainage tiles and concrete blocks are also ideal.

•Sparkling wines and champagne should be consumed soon after purchasing. The exception are the vintage-dated bottlings, which should be consumed within 10 years of the vintage date.

My aging rules are simple; I’d rather open a bottle of a young wine and say, “It tastes good now but will be better in ‘X’ years” rather than opening a bottle of wine aged for many years and say, “It was probably good several years ago, but now it’s over-the-hill!”

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].

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STATELY ELEGANCE: The beautiful landscape at the entrance to the Suffolk County Vanderbilt Museum and Planetarium welcomes visitors.

Throughout the summer, visitors to the Suffolk County Vanderbilt Museum in Centerport will see the spectacular results of its first Gardeners Showcase.

A call went out at the beginning of the year inviting local nurseries and garden designers to “bring back the gardens.” In May, local nurseries, landscapers and garden designers used their artistry to transform 10 gardens on the grounds of the 43-acre waterfront estate of William K. Vanderbilt, which is listed on the National Register of Historic Places and is one of the last remaining Gold Coast estates on the North Shore of Long Island. 

“I am grateful for the enthusiastic response from the landscaping and gardening community to volunteer their talents to beautify this historic estate,” said Lance Reinheimer, executive director of the Vanderbilt Museum.

The new gardens were established at the main entrance gates, in front of the planetarium, the mansion courtyard, the Wishing Well and back terrace using boxwoods, yews, perennials, herbs, annuals, topiaries, grasses and more. Existing gardens, including the ones with water features, were spruced up as well. 

JUST TROTTING ALONG: Above, a topiary/sensory garden designed by members of the Pal-O-Mine Equestrian J-STEP Program and Gro Girl Horticultural Therapy is located in front of the Planetarium.

One of the more popular gardens is the sensory garden located in front of the Charles and Helen Reichert Planetarium. A collaboration between Gro Girl Horticultural Therapy and Pal-O-Mine Equestrian J-STEP (Job Security Through Equine Partnership), it features a topiary horse as well as rosemary, lavender, marigolds and lamb’s ear. The garden also recycles Christmas trees (with branches removed) to construct teepee-like structures for climbing, flowering vines. The goal of the garden is “to arouse the senses and to evoke positive feelings.”

“These floral artisans, as well as our own veteran corps of accomplished volunteer gardeners, have invested their time, labor and resources. Their enhancements will be enjoyed by more than 30,000 visitors this summer. We hope to continue this collaboration for many years,” Reinheimer said. 

Showcase participants include Gro Girl Horticultural Therapy of Greenlawn, Pal-O-Mine Equestrian J-STEP Program of Islandia, Sacred Gardens of Center Moriches, Dina Yando Landscape & Perennial Garden Design/North Service Nursery of Centerport, Landscapes by Bob Dohne of Greenlawn, Carlstrom Landscapes of Rocky Point, Mossy Pine Garden & Landscape Design of Greenlawn, Centerport Garden Club, Joe deGroot Designs of Centerport, Mother Earth’s Landscape & Nursery of East Northport and Vanderbilt Volunteer Gardeners. Each group is identified by signage at its Garden Showcase site. The event will run through Sept. 30. 

The Suffolk County Vanderbilt Museum is located at 180 Little Neck Road in Centerport. To see the gardens, visitors pay only general admission: $8 adults; $7 seniors/students (age 62-plus or student ID); $5 children age 12 and under; children age 2 and under, free. For hours and more information, call 631-854-5579 or visit www.vanderbiltmuseum.org.

Photos courtesy of Vanderbilt Museum

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Jameson Flaiz, on right, age 5, of Miller Place with his Super Dad, Ben, and his younger brother Keegan.

TBR CONTEST HONORS LOCAL FATHERS: Thanks to all the children who entered Times Beacon Record News Media’s 2018 Father’s Day Contest. Congratulations to Everett McClintock of Wading River and Jameson Flaiz of Miller Place for being this year’s winners and receiving a family four-pack of movie tickets to the Port Jefferson Cinemas. Special thanks to P.J. Cinemas  for being this year’s sponsor and for their generous donation. Happy Father’s Day! 

 

Jameson Flaiz, on right, age 5, of Miller Place with his Super Dad, Ben, and his younger brother Keegan.

‘All About My Super Dad’

By Jameson Flaiz

My dad’s name is Ben.

His favorite color is green.

His favorite food is chicken & broccoli.

His favorite activity is to build stuff.

He is my hero because when I’m hurt he makes me ok.

My favorite thing to do with him is to go fishing.

Everett McClintock, age 10, of Wading River with his Super Dad, Thomas

‘All About My Super Dad’

By Everett McClintock

My dad’s name is Thomas.

His favorite color is blue.

His favorite food is Chinese food.

His favorite activity is going out with      his family.

He is my hero because he is the best dad in the world!

My favorite thing to do with him is to go out with him and my brother on weekends to 7-Eleven.

 

Photos by Heidi Sutton

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Making a difference together

By Heidi Sutton

Visit the Port Jefferson Free Library table at the 2018 Green Fest

Seeking to promote an eco-friendly environment and a “greener” lifestyle, the Greater Port Jefferson Chamber of Commerce will sponsor its 10th annual Green Fest on Saturday,  June 16 from 1 to 5 p.m.

The free event will once again be held at the Port Jefferson Village Center at 101 East Broadway — a most fitting venue as the community hub is the result of a recycling/renovation of the historic Bayles Shipyard Building — and will feature green market vendors throughout the first floor and outside if the weather is nice.

The annual festival began a decade ago with the goal to educate, inform, entertain and enlighten people on how to make smart choices for a greener world including being energy conscious as a way to reduce our carbon footprint.

Quality Shredding will be at the event.

This year’s highlight will be a community shredding event from 1 to 3:30 p.m. by Quality Shredding of Deer Park. “We wanted to make more of an impact and add another dimension to the event,” said Barbara Ransome, director of operations at the chamber. Residents and visitors can bring up to three bags or boxes of personal papers per person to be shredded for free. The mobile truck is capable of shredding up to 10,000 pounds of personal paper.

Entertainment will include a yoga class by Satya Yoga & Pilates Studio in Mount Sinai (mats will be provided), two spiritual drumming circles with shamanic drummer Peter Maniscalco and a performance by improvisational solo street guitarist Jeff Bellanca of Classic Jam  1. 

Children will enjoy visiting the Port Jefferson Free Library’s Green Teens table to make a craft using recycled materials and the Sweetbriar Nature Center’s table to see their resident critters. And if your stomach starts rumbling during the event, visit the Sweet Melissa 1932 Farm to Table food truck, specializing in organic nutritional cuisine.

SERVPRO of Port Jefferson will return to the festival this year.

Of course, no festival is complete without a diverse group of over 20 select vendors highlighting green products and services including renewable solar energy, electric/hybrid and smart cars, electric bikes with live demonstrations along with a mini-farmers market offering candles, flowers, plants, soaps, yarn and baked goods for sale. 

With so much going on, this family-friendly event is a great way to kick off the summer. Come on down and enjoy the day learning about methods that promote sustainable ways of living that will benefit our environment and planet and make our community a healthier place to live. The first 100 attendees will receive a free canvas bag, courtesy of SERVPRO of Port Jefferson. Making a difference begins with one small step (or fest) at a time.

Co-sponsored by Times Beacon Record News Media, Maggio Environmental Services and SERVPRO of Port Jefferson, the event will be held rain or shine. For more information, call 631-473-1414 or visit www.portjeffgreenfest.com.

Photos courtesy of PJCC

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On day 5 ... we visited the Church of the Nativity in Bethlehem ... It was breathtaking.

By Fr. Francis Pizzarelli

Fr. Francis Pizzarelli

Greetings from Jerusalem, Israel! I am writing this column from the Notre Dame Hotel right outside the Jaffa Gate to the Old City of Jerusalem.

Twenty-three pilgrims from all over the metropolitan area made the commitment to journey together for eight days. We began our pilgrimage as strangers but are leaving as real friends who shared the journey of a lifetime.

Our pilgrimage began by landing in Tel Aviv where we boarded a bus that took us to the ancient seaport of Jaffa. From there we drove along the Mediterranean coast to the ruins of the ancient Roman capital of Caesarea built by Herod the Great in around 22 B.C.

We then went on to see the great Roman theater and the aqueduct in the Herodian port. From there we took a boat ride on the Sea of Galilee. I celebrated Mass on the Mount of the Beatitudes. We then proceeded to Capernaum — the city of Jesus and St. Peter. After that we visited the famous biblical city of Caesarea Philippi.

We began day 5 with a visit to the ancient city of Magdala, the home of Mary Magdalene. We visited the ruins of this first-century town and its synagogue, where tradition tells us Jesus himself visited, taught and preached. In the afternoon, we visited the Church of the Nativity in Bethlehem where tradition says the child Jesus was born. It was breathtaking.

On days 6, 7 and 8 we visited Masada, the fortress where Jewish zealots held off the armies of the Roman Empire — choosing suicide over surrender. We went to the Dead Sea where one floats and never sinks. It was 110°F that day and most of our trip. We visited a variety of other historical and religious sites outside of Jerusalem.

The rest of our pilgrimage was spent in the Old City. We prayed at the famous Western Wall, visited the room of the Last Supper as well as the Garden of Gethsemane. I had the privilege of saying Mass at the Church of All Nations, where Jesus prayed to be spared of the cross. After Mass, we had a panoramic view from the Mount of Olives overlooking the city of Jerusalem. We went into the Old City and visited the Church of the Holy Sepulchre and actually walked the Stations of the Cross — Jesus’ final walk to the cross and crucifixion.

Each day was a powerful reminder of history and faith. By the end of our journey, we had gone from being a band of strangers to a community of friends grateful for the journey. 

This is my third visit to Israel. Each time I feel more enriched when I return home. The Scripture becomes more real and alive because I’ve seen firsthand the places of which it speaks.

This trip was unique because we went to Israel prepared for a lot of upheaval because of the news reports here in the States. We saw some signs of a nation at war; however, I heard firsthand a very different account of the conflict between the Israelis and the Palestinians.

On my free day, I spent my time walking in the old and new city of Jerusalem talking to Jews, Muslims and Christians hearing their stories about life in Israel. Each person had the same hopes and expectations that we do — to live freely with respect, dignity and untapped possibilities to dream and make those dreams come true!

For every believer and/or lover of history, Israel should be on your bucket list. You will not be disappointed!

Fr. Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.

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From left, Shawn Serbin, University of Maryland collaborator Feng Zhao and Ran Meng. Photo by Roger R. Stoutenburgh

By Daniel Dunaief

Not all greenery is the same. From above the Earth, forests recovering after a fire often look the same, depending on the sensing system. An area with bushes and shrubs can appear to have the same characteristics as one with a canopy.

From left, Shawn Serbin, University of Maryland collaborator Feng Zhao and Ran Meng. Photo by Roger R. Stoutenburgh

Working in associate ecologist Shawn Serbin’s laboratory at Brookhaven National Laboratory, Ran Meng, a postdoctoral researcher, recently figured out a way to improve the level of information gained from these remote images, enabling them to distinguish among the different types of growth after a forest fire.

Examining the growth in a pine forest on Long Island after a fire near BNL in 2012, Meng used various spectral properties to get a more accurate idea of how the forest was recovering. Meng and Serbin recently published their results in the journal Remote Sensing of Environment.

“Using our remote sensing analysis, we were able to link detailed ground measurements from [BNL’s Kathy Schwager and Tim Green] and others to better understand how different burn severities can change the recovery patterns of oak and pine species,” Serbin explained in an email. The information Meng and Serbin collected and analyzed can map canopy moisture content and health as well as fuels below the canopy to identify wildfire risk.

The imagery can be used to map the water content or moisture stored in the leaves and vegetation canopies, Serbin explained. LiDAR data can see through the canopy and measure the downed trees and other fuels on the forest floor. This type of analysis can help differentiate the type of growth after a fire without requiring extensive surveys from the ground.  “One of the issues on the ground is that it’s time consuming and expensive,” Serbin said. Remote sensing can “cover a much larger area.”

Assisted by Meng’s background in machine learning, these researchers were able to see a higher resolution signal that provides a more detailed and accurate picture of the vegetation down below. One of the purposes of this work is to help inform forest managers’ decision-making, Serbin added. A forest with a canopy will likely capture and retain more water than one dominated by bushes and shrubs. A canopied forest acts “more like a sponge” in response to precipitation.

A canopied forest can “hold water,” Meng said. If the canopy disappears and changes to shrubs or grass, the forest’s capacity to store water will be damaged. Altering the trees in a forest after a fire can start a “reaction chain.” Without a nearby canopied forest, the water cycle can change, causing more erosion, which could add more sediment to streams.

Serbin recently met with the Central Pine Barrens Commission, the Department of Environmental Conservation and SUNY College of Environmental Science and Forestry, which is based in Syracuse.

Serbin had planned to meet with these groups several years ago to try to build a better relationship between the information the lab was collecting and the pine barrens and ESF to “use the lab as a field research site.”

They discussed ways to use the science to inform management to keep the pine barrens healthy. The timing of the meeting, so soon after the publication of the recent results related to fire damage surveys, was fortuitous.

“It just happens that this work with [Meng] comes out and is highly relevant,” Serbin said. “This is a happy coincidence.” He said he hopes these groups can use this information to feed into a larger model of research collaboration. This work not only provides a clearer picture of how a forest recovers, but also might suggest areas where a controlled burn might benefit the area, minimizing the effect of a more intense fire later on.

“These forests used to burn more often but with less intensity due to the lower fuel loads from more frequent fire,” Serbin explained. Fire suppression efforts, however, have meant that when fires do burn, they occur with higher intensities. “It could be harder to maintain the pine barrens because the fires burn more strongly, which can reduce or destroy the soil seed stock or alter the recovery trajectory in other ways,” he said.

The remote sensing analysis of trees uses shapes, sizes, leaf color and chemistry to explore the fingerprints of specific trees. This could offer researchers and conservationists an opportunity to monitor endangered species or protected habitats.

“We can do even better using platforms like NASA G-LiHT because we can use both the spectral fingerprint as well as unique structural characteristics of different plants” to keep track of protected areas, Serbin explained.

As for what’s next, Serbin said he would like to scale this study up to study larger areas in other fire-prone systems, such as boreal forests in Alaska and Canada. He plans to apply these approaches to develop new forest recovery products that can be used in conjunction with other remote sensing data and field studies to understand forest disturbances, recovery and carbon cycling.

Meng plans to move on in August to work directly with the NASA G-LiHT team. He said he believes this kind of work can also track infestations from beetles or other pests that attack trees or damage forests, adding, “There are some slight changes in spectral patterns following beetle outbreaks.”

A final goal of this project, which admittedly requires considerably more work according to Meng, is to monitor those changes early to enable forest managers to intervene, potentially creating the equivalent of an insect break if they can act soon enough.

Serbin appreciated the work his postdoc contributed to this project, describing Meng as a “dedicated researcher” who had to “sort out what approaches and computational techniques to use in order to effectively characterize” the images.

“[He] persevered and was able to figure out how to analyze these very detailed remote sensing data sets to come up with a new and novel pattern that hadn’t really been seen before,” said Serbin.

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Being a couch potato is detrimental to your health. Stock photo
Hint — it’s not only about weight

By David Dunaief, M.D.

Dr. David Dunaief

What causes Type 2 diabetes? It would seem like an obvious answer: obesity, right? Well, obesity is a contributing factor but not necessarily the only factor. This is important because the prevalence of diabetes is at epidemic levels in the United States, and it continues to grow. The latest statistics show that about 12.2 percent of the U.S. population aged 18 or older has Type 2 diabetes, and about 9.4 percent when factoring all ages (1).

Not only may obesity play a role, but sugar by itself, sedentary lifestyle and visceral (abdominal) fat may also contribute to the pandemic. These factors may not be mutually exclusive, of course.

We need to differentiate among sugars because form is important. Sugar and fruit are not the same with respect to their effects on diabetes, as the research will help clarify. Sugar, processed foods and sugary drinks, such as fruit juices and soda, have a similar effect, but fresh fruit does not.

Sugar’s impact

Sugar may be sweet, but it also may be a bitter pill to swallow when it comes to its effect on the prevalence of diabetes. In an epidemiological (population-based) study, the results show that sugar may increase the prevalence of Type 2 diabetes by 1.1 percent worldwide (2). This seems like a small percentage; however, we are talking about the overall prevalence, which is around 9.4 percent in the U.S., as we noted above.

Also, the amount of sugar needed to create this result is surprisingly low. It takes about 150 calories, or one 12-ounce can of soda per day, to potentially cause this rise in diabetes. This is looking at sugar on its own merit, irrespective of obesity, lack of physical activity or overconsumption of calories. The longer people were consuming sugary foods, the higher the incidence of diabetes. So the relationship was a dose-dependent curve. 

Interestingly, the opposite was true as well: As sugar was less available in some countries, the risk of diabetes diminished to almost the same extent that it increased in countries where it was overconsumed.

In fact, the study highlights that certain countries, such as France, Romania and the Philippines, are struggling with the diabetes pandemic, even though they don’t have significant obesity issues. The study evaluated demographics from 175 countries, looking at 10 years’ worth of data. This may give more bite to municipal efforts to limit the availability of sugary drinks. Even steps like these may not be enough, though. Before we can draw definitive conclusion from the study, however, there need to be prospective (forward-looking) studies.

The effect of fruit

The prevailing thought has been that fruit should only be consumed in very modest amounts in patients with — or at risk for — Type 2 diabetes. A new study challenges this theory. In a randomized controlled trial, newly diagnosed diabetes patients who were given either more than two pieces of fresh fruit or fewer than two pieces had the same improvement in glucose (sugar) levels (3). Yes, you read this correctly: There was a benefit, regardless of whether the participants ate more fruit or less fruit.

This was a small trial with 63 patients over a 12-week period. The average patient was 58 and obese, with a body mass index of 32 (less than 25 is normal). The researchers monitored hemoglobin A1C (HbA1C), which provides a three-month mean percentage of sugar levels. It is very important to emphasize that fruit juice and dried fruit were avoided. Both groups also lost a significant amount of weight while eating fruit. The authors, therefore, recommended that fresh fruit not be restricted in diabetes patients.

What about cinnamon?

It turns out that cinnamon, a spice many people love, may help to prevent, improve and reduce sugars in diabetes. In a review article, the authors discuss the importance of cinnamon as an insulin sensitizer (making the body more responsive to insulin) in animal models that have Type 2 diabetes (4).

Cinnamon may work much the same way as some medications used to treat Type 2 diabetes, such as GLP-1 (glucagon-like peptide-1) agonists. The drugs that raise GLP-1 levels are also known as incretin mimetics and include injectable drugs such as Byetta (exenatide) and Victoza (liraglutide). In a study with healthy volunteers, cinnamon raised the level of GLP-1 (5). Also, in a randomized control trial with 100 participants, 1 gram of cassia cinnamon reduced sugars significantly more than medication alone (6). The data is far too preliminary to make any comparison with FDA-approved medications. However it would not hurt, and may even be beneficial, to consume cinnamon on a regular basis.

Sedentary lifestyle

What impact does lying down or sitting have on diabetes? Here, the risks of a sedentary lifestyle may outweigh the benefits of even vigorous exercise. In fact, in a recent study, the authors emphasize that the two are not mutually exclusive in that people, especially those at high risk for the disease, should be active throughout the day as well as exercise (7).

So in other words, the couch is “the worst deep-fried food,” as I once heard it said, but sitting at your desk all day and lying down also have negative effects. This coincides with articles I’ve written on exercise and weight loss, where I noted that people who moderately exercise and also move around much of the day are likely to lose the greatest amount of weight.

Thus, diabetes is most likely a disease caused by a multitude of factors, including obesity, sedentary lifestyle and visceral fat. The good news is that many of these factors are modifiable. Cinnamon and fruit seem to be two factors that help decrease this risk, as does exercise, of course.

As a medical community, it is imperative that we reduce the trend of increasing prevalence by educating the population, but the onus is also on the community at large to make at least some lifestyle modifications. So America, take an active role.

References:

(1) www.cdc.gov/diabetes. (2) PLoS One. 2013;8(2):e57873. (3) Nutr J. published online March 5, 2013. (4) Am J Lifestyle Med. 2013;7(1):23-26. (5) Am J Clin Nutr. 2007;85:1552–1556. (6) J Am Board Fam Med. 2009;22:507–512. (7) Diabetologia online March 1, 2013.

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. 

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