Arts & Entertainment

A scene from 'Dracula' 1931

By Kevin Redding

I can’t remember a time when I wasn’t enamored with Halloween and, by default, horror in general. It could be argued that my birthday falling in late October has something to do with an obsession with the macabre, but I can’t help but think it goes way beyond that.

When I was very young, I became infatuated with a couple important things — one, the work of Tim Burton (specifically “Batman” and “Beetlejuice”), so much so that the only guaranteed remedy to silence this curly-haired toddler’s wails was putting one of his movies in the VCR. I’d sniffle my last cry and watch with attentive giddiness at the Gothic sets, whimsical dark humor and cast of weird characters. The other early influence in my life was Charles Addams — the longtime Westhampton Beach resident, renowned cartoonist for The New Yorker and, most importantly, creator of “The Addams Family.”

Around age 4 or 5, one of my uncles gifted me with a large book called “The World of Charles Addams,” a sprawling tome that contained hundreds of pages of the cartoonist’s famously humorous, creepy artwork and comic strips centered around the grotesque, the misfitted, the spooky, and altogether ooky.

For years my eyes were glued to that book, and I have just about memorized each and every one of its black-and-white and full-cover drawings at this point. It was the first time I remember being truly swept up by art and storytelling — his spooky settings, characters and sensibilities captured my imagination like nothing else before — and it inspired me to put pen to paper and create my own characters and stories, tapping into an artistic, creative side that has followed me into my mid-20s.

The Burton films and “The Addams Family” movies I devoured at this time served as great gateways to the more hard-core horror titles I discovered a few years later. One summer, as I was relaxing before the big move to fourth grade, my cousins and I, joined by my aunt and uncle, gathered around the TV in their living room and watched the original “House on Haunted Hill,” that hokey and wonderful Vincent Price classic.

It would be the start of a weekend tradition, dubbed Saturday Scary Movie Night, wherein we watched scary movies from a bygone era, namely the ’30s, ’40s, ’50s and ’60s. Up until this point, I don’t think I was really exposed to old horror (I loved all the classic monsters but really only knew them as toys, lunch boxes and cartoons … I didn’t exactly know where they came from).

A scene from ‘Abbott and Costello meet Frankenstein’

I remember watching “Frankenstein,” “The Wolfman,” “The Invisible Man,” “The Creature from the Black Lagoon,” “Abbott and Costello Meet Frankenstein,” “Nosferatu,” “The Day the Earth Stood Still” and “The Birds.” I loved them all, and they gave me a real appreciation and adoration of old movies and the art of filmmaking in general. After these viewings, I always seemed to go to sleep unscathed, at least until we watched “Dracula” starring Bela Lugosi, which haunted me and led to my first and only sleepwalking escapade. I was scared by it, but also mesmerized by it. From then on, I was hooked. If a movie was scary or had monsters in it, I had to watch it.

And horror is what really got me interested in reading. Entranced by the freaky covers of “Goosebumps” by R.L. Stine, I consumed any of those books available to me, either from the school or public library. As I got a little bit older, I gravitated toward Stephen King, whose books I ate up — especially “The Dead Zone,” “Firestarter” and “Four Past Midnight” — and served as incredible textbooks on how to craft tension, drama and likeable fictional characters. It would be his memoir/advice manual for budding writers, “On Writing,” that sealed the deal for me for what I wanted to do with my life.

So, naturally, Halloween has always meant so much to me. I mean, as a kid, I already walked around in a vampire’s cape and that was in the middle of April, so to have an entire day/month wherein that fashion choice is socially acceptable and encouraged? Sign me up.

Me as Fester

As a kid, I was definitely an oddball and not exactly brimming with confidence. I didn’t have a torturous childhood, but I was certainly on the outskirts of my peers. In the first grade, I had curly hair and I was missing my front teeth, which paved the way for lots of jokes. I was also quiet and painfully shy and never quite knew what to talk about with others, and so, I looked to fictional characters like the Addams family for an escape. I even went as Uncle Fester for Halloween one year, in a really great handmade costume (Thanks mom!), complete with light bulb in mouth. It was a beautiful thing, and I point to horror as being what helped me come out of my shell and feel okay with who I was. For those of us who have ever wanted to hide or escape or be someone else for a day, Halloween is the day that encourages that.

It’s the one day a year when the weird, creative and imaginative parts of ourselves can be unleashed without any hesitation; it’s a celebration of human fear, of community and the art of pretending. And seriously, in this world we’re living in, couldn’t we all use a day of pretending?

Sadie L.

Thanks to all the children who entered Times Beacon Record News Media’s annual Halloween contest and for helping to make it so successful! This year we had 27 entries, one more spooky than the next, making it tough for our three judges, editors Alex Petroski and Sara-Megan Walsh and our star reporter Kevin Redding, to choose the top four. Congratulations to Sadie L. of Port Jefferson, Paige E. of Huntington, Bradley S. of Mount Sinai and Sara K. of Stony Brook for being this year’s winners and receiving a family-four pack of theater tickets to “A Kooky Spooky Halloween,” courtesy of Theatre Three in Port Jefferson. Happy Halloween!

Photo by Heidi Sutton

STEEPED IN TRADITION Members of the Resurrection Ukrainian Folk Heritage Dancers performed at Smithtown’s Resurrection Byzantine Catholic Church’s Eastern Harvest Dinner on Oct. 21. Back row, from left, Mailyn Colletta, Courtney Bedus, Megan Hufford, Christine Martinez, co-directors Kris Melvin-Denenberg and Jodie Pawluk, Hannah Mae Denenberg and Sabrina Donzelli; front row, from left, Connor Bedus and Ellie Kuletsky. The group, which is celebrating its 40th anniversary this year, performed traditional dances from Eastern European homelands while guests enjoyed delicious ethnic foods and desserts.

Ravioli with Pumpkin Sauce

By Barbara Beltrami

‘Peter, Peter, pumpkin eater,

Had a wife and couldn’t keep her;

He put her in a pumpkin shell

And there he kept her very well.’

— Mother Goose

Poor Peter — a sad story of a husband who was still living in the 19th or even 20th century. He just didn’t get it. Perhaps, if he had respected her freedom, he wouldn’t have had a problem with her. She would have been glad to cook him all kinds of wonderful treats, like pumpkin walnut bread to savor with his morning coffee; or she could have simmered him a nice pot of creamy pumpkin soup to slurp contentedly with a glass of wine after a hard day’s work. Or maybe if they had had a better understanding of each other, they could have planned a date night and cooked some delectable dishes together like ravioli with pumpkin sauce.

The following recipes may not exactly liberate your kitchen or your relationship, but they will liberate you from the notion that pumpkins are good for nothing more than jack-o’-lanterns and pies.

Ravioli with Pumpkin Sauce

Ravioli with Pumpkin Sauce

YIELD: Makes 4 servings

INGREDIENTS:

One 12-ounce package of fresh cheese-filled ravioli

3 tablespoons extra virgin olive oil

1 small onion, minced

2 cloves garlic, minced

1 sprig fresh rosemary

1 cup pureed fresh pumpkin (or canned if you can’t be bothered!)

1 cup chicken broth

¾ cup cream

Salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

DIRECTIONS: Cook ravioli according to package directions. Set aside to keep warm. Place medium saucepan over medium heat; add oil, then onion, garlic and rosemary and cook over medium heat just until garlic and rosemary begin to release their aromas and onion is translucent. Remove rosemary and discard. Stir in pumpkin puree, chicken broth, cream and salt and pepper and continue cooking, stirring frequently, over medium-low heat until mixture is thickened, about 10 to 15 minutes. Keep on lowest possible heat while you transfer ravioli to serving bowl. Top ravioli with pumpkin sauce and sprinkle with grated cheese. Serve hot or warm with a green or mixed salad and rustic bread with extra virgin olive oil.

Pumpkin Walnut Bread

Pumpkin Walnut Bread

YIELD: Makes one loaf

INGREDIENTS:

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 cup cooked pumpkin, pureed and drained of all excess liquid

½ cup granulated sugar

½ cup brown sugar

½ cup milk

2 eggs, beaten

½ cup unsalted butter, softened

1 cup coarsely chopped walnuts

DIRECTIONS: Preheat oven to 350 F. Grease a 9- by 5- by 3-inch loaf pan. In a medium bowl, sift together flour, baking powder, baking soda and salt. Add cinnamon, ginger and nutmeg and mix thoroughly. In another medium bowl, combine pumpkin, sugars, milk, eggs and butter and stir in to dry mixture. Fold in walnuts. Transfer mixture to prepared loaf pan and bake for 50 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pan and finish cooling on rack. Serve with butter, cream cheese or apple butter and mugs of hot coffee, tea or chocolate or glasses of ice cold milk.

Creamy Pumpkin Soup

Creamy Pumpkin Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 tablespoons unsalted butter

1 tablespoon olive oil (or more, if needed)

2 pounds pumpkin, peeled, seeded and diced

1 apple, peeled, cored and diced

1 large onion, diced

2 cups chicken broth

Leaves from 4 sprigs fresh sage, chopped

Salt and freshly ground black pepper to taste

2 cups milk or light cream

4 whole sage leaves

DIRECTIONS: In a large heavy skillet, heat butter and oil; add pumpkin, apple and onion and cook until very soft, about 30 minutes. (Add a little water if it starts to dry out or brown too fast.) Stir in chicken broth, sage, salt and pepper and cook 5 more minutes. Let cool 10 or 15 minutes, then puree mixture in processor or blender. Transfer to large saucepan over low heat and using a wire whisk, beat in milk or cream. Continue cooking and stirring until mixture begins to thicken and is on the verge of boiling. Serve hot garnished with whole sage leaves and accompanied by local broccoli, cauliflower or Brussels sprouts.

This is a revision of an article written by the author and published in this newspaper in 1988.

When bottled as a separate varietal, merlot’s flavors can be subtle or dramatic.

By Bob Lipinski

“Drinking the right wine at the right time is an art.” — Horace A. Vachell

Bob Lipinski

Some believe the name merlot was given to this black grape variety because blackbirds (known as merlau in Occitan in southern France) liked eating its plump, sweet-tasting flesh. Whether the story is factual cannot be determined, but what we do know is the first mention of merlot seems to be in the late 1780s in the Libourne district of Bordeaux, France.

According to DNA testing conducted in the mid-1990s, it was determined that the parents of the merlot grape are cabernet franc and the lesser-known Magdeleine Noire des Charentes grape from France.

Merlot is a medium acid red grape variety acknowledged worldwide as producing some of the finest dry red wines. It is the predominant red grape variety of the Bordeaux region as well as in other parts of France. Merlot is also grown in most wine-producing countries and used in wines from light-bodied and fruity to big, full-bodied wines of structure, tannin and great longevity.

Merlot is used in many red wine blends, offering fruit, succulence, acidity, color and overtones of jam and spices. When bottled as a separate varietal, its flavors can be subtle or dramatic, easily competing with some of the finest cabernet sauvignon wines. Two areas of the world where merlot really excels is the Pomerol district of Bordeaux and, surprisingly, in Washington State.

In the U.S., the Louis M. Martini Winery of Napa Valley, California, bottled the first “Merlot” as a separate varietal, blending the 1968 and 1970 wines from its Edgehill property, which was released in 1971.

Depending on where it is grown, merlot offers a wide spectrum of aromas and flavors. Merlot is generally bright ruby-red in color, producing scented, fruity wines, smelling and tasting very much of bell pepper, berries (blackberry, blueberry, cranberry, raspberry), black cherry, black currants, black olive, black tea, cedar, chocolate, cinnamon, coffee, green olive, herbs, licorice, maraschino cherry, peppermint, plum and spices.

Below are some good examples of merlot I recently had the opportunity to sample:

2014 Heller Estate “Merlot” Carmel Valley, California. Dark-colored with an intense bouquet and flavor of blackberries, black currants and cherries. Full-bodied, tannic and quite youthful with a lingering aftertaste of spicy herbs. Anybody for a rack of lamb with rosemary?!

2014 Boxwood Winery “Merlot” Trellis; Middleburg, Virginia. Yes, Virginia! The wine is dark colored with a full bouquet of spicy black cherries, black raspberries and some oak. Smooth and so easy to drink with a long aftertaste. Serve with some grilled portobello mushrooms.

2014 Selby “Merlot” Russian River Valley, California. Medium-ruby color with a fruity bouquet of fresh and dried berries, mint and hints of cranberry. Baking spices along with some wood and dried plums abound. A dish of pasta with some sun-dried tomatoes works for me.

Bob Lipinski, a local author, has written 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, spirit and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

Rick Moranis and Audrey II in a scene from ‘Little Shop of Horrors’. Photo courtesy of Fathom Events

Just in time for Halloween, “Little Shop of Horrors: The Director’s Cut” will return to select cinemas nationwide on Sunday, Oct. 29 and Tuesday, Oct. 31, courtesy of Fathom Events and Warner Bros. Written by the Oscar-winning team of Howard Ashman and Alan Menken, it will also include a brand-new, exclusive interview with director Frank Oz.

Business is bad at Mushnick’s Flower shop. Shy Seymour and brave Audrey will soon be unemployed. That is until Seymour pricks his finger and a sickly little exotic plant gets its first taste of human blood. The plant spurts 10 feet tall. As horticultural interest in “Audrey II” sprouts, Mushnick’s business takes off. But fresh blood must be found — and people start disappearing. Love and business bloom at a hilarious yet bloody cost.

Starring Rick Moranis, Ellen Greene, Steve Martin and Vincent Gardenia in the leading roles with Levi Stubbs as the voice of Audrey II, the 1986 American rock musical horror comedy film will feature the rarely seen original ending.

Participating movie theaters in our neck of the woods include AMC Loews Stony Brook 17 (Oct. 29 and Oct. 31 at 2 and 7 p.m.); Farmingdale Multiplex Cinemas (at 7 p.m. both days); and Island 16 Cinema de Lux in Holtsville (at 7 p.m. both days). To purchase your ticket in advance, visit www.fathomevents.com.

Pavel Osten. Photo by Joelle Wiggins

By Daniel Dunaief

Male mice, as it turns out, might also be from Mars, while female mice might be from Venus. Looking at specific cells in the brain of rodents, Cold Spring Harbor Laboratory Associate Professor Pavel Osten has found some noteworthy differences in their brain cells.

In the scientific journal Cell, Osten presented data that showed that in 10 out of 11 subcortical regions of the mouse brain, female mice showed greater flexibility and even more cells. These regions of the brain are responsible for reproduction, and social and parenting behaviors. “There were more cells [in these regions] in the female brain, even though the brains tended to be bigger in the males,” Osten said.

These results are part of a multiyear collaboration called the National Institutes of Health’s Brain Initiative Cell Census Network.

In the recent Cell article, Osten indicated that his analysis offered a surprising result in the number of cells of specific types in various regions of the cortex. “Those areas that have higher cognitive functions have different compositions,” he said. The ratios of cell types “vary according to the level of cognitive function.” In retrospect, Osten indicated that he saw the logic in such a cellular organization. “It makes sense that different cortical areas would have different cell type composition tuned to the specific cortical functions,” he explained.

In an email, Hongkui Zeng, the executive director of structured science at the Allen Institute for Brain Science, in Seattle, Washington, suggested that “people never looked at this issue carefully before. She added that the “sexual dimorphism was somewhat expected, but it is still interesting to see the real data.”

Pavel Osten sailing in St. Barts and St. Martin last summer. Photo from Pavel Osten

Osten used a system called qBrain to see and count inhibitory neurons in the mouse brain. Over the next five years, he and his collaborators will build an online resource database for other researchers that will have distribution maps for numerous cell types throughout the mouse brain.

Osten estimates that there could be hundreds or even a thousand cell types within the brain that are largely uncharacterized in their specialized functions. A cell type is defined by its function in terms of its morphology, including dendritic and axonal branches. These cells are also defined by their physiology, which includes spiking properties, and connectivity, which indicates which cell is talking to other cells.

The anatomy and physiology of the cells will validate these transcriptome single-cell RNAseq studies, which probe for the variability between cells based on their gene expression, which includes differences due to day-to-day variability and differences from distinct cell types.

By analyzing the location and modulatory functions of these cell types, Osten would like to determine ways human brains differ from other animal brains. “In the human, we can mainly analyze the location and distribution which includes the ratios of specific cell types and our hypothesis is that fine-tuning the ratios of neuronal cell types may be a powerful evolutionary mechanism for building more efficient circuits and possibly even for distinguishing between human and other animals,” Osten explained in an email.

Humans, he continued, don’t have the largest brains or the most neurons. At one point, spindle neurons were considered unique to humans, but other researchers have shown that great apes, elephants and cetaceans, which is a group that includes whales and dolphins, also have them.

Osten’s hypothesis is that one of the differences is that the ratios of cells of different types built a computational circuit that’s more powerful than the ones in other species.

When he studies mouse brains, Osten collects information across the entire brain. With humans, he explores one cubic centimeter. The human work is just starting in his lab and represents a collaboration with Zsófia Maglóczky from the Hungarian Academy of Sciences at the Institute of Experimental Medicine in Budapest.

Each mouse brain dataset is between 200 gigabytes and 10 terabytes, depending on the resolution Osten uses to image the brain. He can process 10 terabytes of data in about a week.

Osten uses machine learning algorithms that develop with guidance from human experts. This comes from a long-standing collaboration with Sebastian Seung, a professor of computer science at Princeton University.

He suggested that the research has a translational element as well, offering a way to study cellular and wiring elements characteristic of diseases. “We are looking at several of the models that are well established for autism.” He is also planning to write grants to find funds that supports the analysis of brains from people with schizophrenia and Alzheimer’s disease.

The analysis is a promising avenue of research, other scientists said. “It will be extremely interesting to compare the ratio of different cell types in various diseased brains with normal healthy brains, to see if the diseases may preferentially affect certain cell types and why and how,” Zeng explained in an email. “This could be very helpful for us to devise therapeutic means” to treat diseases.

Zeng has known Osten for about seven years. Last year, she began a collaboration using qBrain to quantify cell types.

A current resident of Williamsburg, where his reverse commute is now about 40 minutes, Osten works with a company he and Seung started called Certerra, which provides a rapid analysis of brain activity at different times. The company, located in Farmingdale, has a growing customer base and has a staff of about five people.

As for the recent work, researchers suggested it would help continue to unlock mysteries of the brain. This research is “a basic but important step toward understanding how the brain works,” Zeng added. “This paper provides a new and efficient approach that will be powerful when combined with genetic tools that can label different cell types.”

AUTUMN HARVEST Gerard Romano of Port Jefferson Station stopped by the Ward Melville Heritage Organization’s Educational & Cultural Center in Stony Brook Village last week and snapped this photo. He writes, “At the entrance were the nicest pumpkin decorations. I was drawn to the color and arrangement.”

A cornucopia of crime and punishment

By Jeffrey Sanzel

Author Kerriann Flanagan Brosky

“Historic Crimes of Long Island” by Kerriann Flanagan Brosky is a highly readable journey through “Misdeeds from the 1600s to the 1950s.” The Huntington author has collected 20 tales of local mayhem, ranging from murder to kidnapping, crimes motivated by money, passion and, occasionally, insanity. Brosky’s tight, you-are-there prose propels the reader from one piece to another, covering a wide range of sinister and often heinous actions. As aptly stated in the Preface, the book includes “pirates, witches, jealousy, revenge, tar and feathering, beheadings, drownings, madmen eccentrics, axe murderers and more.”

Brosky never shies away from skin-crawling detail where appropriate; but what separates this work from many others like it is her compassion for the victims. More often than not, books that chronicle the darker side of history tend to celebrate the perpetrators. Brosky instead shows great sensitivity and understanding of the targets. She offers insight into the motivation of the offenders but never excuses or glamorizes their actions. She does not revel in evil but explores it from multiple angles. She is more interested in the “why.”

The book wisely eschews chronology but instead opts for contrast as the accounts venture back and forth throughout time, weaving a rich tapestry, no two stories identical. Incidents in Quogue, Huntington, Islip, Smithtown, Westhampton Beach and other well-known Long Island towns create an intense backdrop to the range of occurrences.

Brosky focuses on not just a variety of episodes but chooses to spotlight different aspects of the proceedings. The Corn Doctor Murder exams a tangled legal system whereas The Mad Killer of Suffolk County emphasizes a sociopathy that drives a man to thrill killing.

Kidnapping or Murder? The Alice Parsons Case shows the politics that can interfere with an investigation as the conflict between the FBI and local police left the case unsolved. The Murder of Captain James Craft stretches from Glen Cove to the Tenderloin and includes both deception and decapitation. The Samuel Jones Murder addresses capital punishment in light of a botched hanging in 1875. Buried treasure, a violated burial ground and obsessed gardener are examined in astute detail.

One of the most intriguing entries is East Hampton Witch Trial of 1658. Like all sagas of this era, it shows the power of a vindictive nature in a culture of suspicion. It clearly sites the hysteria and danger but what is unusual in this report is the surprising outcome.

Perhaps the strongest and certainly most heartbreaking is Starr Faithful: Drowning, Murder, or Suicide. Here is a devastating sketch of a tragically abused girl, ill-treated from a very young age. This is a detailed commentary, mired in deep unhappiness, promiscuity, alcoholism and blackmail. Above all, it is a dimensional portrait of the victim. (As an interesting side note, Starr Faithful was the inspiration for John O’Hara’s novel, “Butterfield 8,” and the Elizabeth Taylor movie that followed.)

The book is well illustrated with photos, period prints and newspaper clippings, supplemented by Penny Dreadful-style illustrations by author Joan Harrison (who also provided the Foreword). Some stories are solved; others are left open, haunted by doubts and conflicting evidence. A variety of characters sharply presented, flesh out this slender but consistently engaging composition, sure to please a wide range of readers this Halloween season.

“Historic Crimes of Long Island,” published by The History Press, is available online at www.amazon.com and local bookstores. Upcoming lectures and book signings in the area include Port Jefferson Free Library on Oct. 27 at 7 p.m., Northport Historical Society on Oct. 29 at 2 p.m, and Half Hollow Hills Community Library in Dix Hills on Oct. 30 at 7 p.m. For more information, visit www.kerriannflanaganbrosky.com.

Terryville Fire Department's Main Fire House

The Terryville Fire Department will hold an Open House on Friday, Oct. 27 from 5:30 to 8:30 p.m. Join them at the Main Fire House, 19 Jayne Boulevard, Port Jefferson Station for free health screenings, child IDs, Halloween costume contest, candy and much more. live firefighting demonstrations at 6 p.m. Meet your volunteers and see the fire trucks. For more information, please call 631-473-1224.