Arts & Entertainment

Dr. Meryl Ain, center, with her husband Stewart, right, and Maryann Stech, whose story is included in Ain’s book. Photo from Bill Corbett

CELEBRATING LIFE:  Dr. Meryl Ain of Commack, known as “The Comfort Coach,” recently discussed the challenges that families with lost loved ones face during the holiday season while offering empowering strategies for transforming grief into positive and comforting acts during a book launch for her newly released book, “My Living Memories Project Journal,” at Book Revue in Huntington on Nov. 29.

Photo from Virginia McCaffrey

A MAGICAL EXPERIENCE: This past July members of the Port Jefferson Dance Academy, under the direction of Tara Lennstrom, participated in an event titled Dance the World at Walt Disney World in Orlando, Florida. Twenty-seven dancers with ages ranging from 10 to 21 participated, performing in a parade at the Magic Kingdom leading out the Main Street Electrical Parade. They performed with hundreds of dancers from all over the country, as well as numerous other countries. The group also performed a dance from their repertoire and performed to the song, ‘Welcome to New York.’

Huloin Xin. Photo courtesy of Brookhaven National Laboratory

By Daniel Dunaief

The unexpected appearance of Swiss cheese may be preferable to the predicted presence of a balloon. When it comes to the creation of catalysts for fuel-cell-powered vehicles, the formation of a structure that has miniature holes in it may reduce costs and improve energy efficiency.

Using a state-of-the-art facility where he also supports the work of other scientists around the world, Huolin Xin, an associate materials scientist at the Center for Functional Nanomaterials at Brookhaven National Laboratory, recently made the discovery about the structure of a cheaper catalyst. Xin and his collaborators published their work in Nature Communications.

Huloin Xin. Photo courtesy of Brookhaven National Laboratory

The finding “goes against conventional wisdom,” Xin said. “If you have a precursor that’s nanometers in size that’s a metal and you heat it up in oxygen, normally, it would grow into a hollow structure, like a balloon.” Instead, Xin and his colleagues discovered that mixing nickel and cobalt produces a structure that has porosity but is more like spherical Swiss cheese than a balloon. The new architecture has more material crammed into a smaller region than the hollow balloon. It is also stronger, creating a broader range of potential applications.

Scientists at Brookhaven and at other institutions around the world are seeking ways to take advantage of the growing field of nanotechnology, in which physical, electrical or other types of interactions differ from the macromolecular world of hammers, nails and airplane wings. These nanomaterials take advantage of the high surface area to volume ratio, which offers promise for future technologies. What that means is that these materials contain numerous surfaces without taking up much space, like an intricate piece of origami, or, in Xin’s case, a sphere with higher packing density.

The potential new catalyst could be used as a part of an oxygen reduction reaction in an alkaline environment. In a car that uses hydrogen, the reaction would produce water with zero emissions, Xin said. To see the structure of this catalyst, Xin used environmental transmission electron microscopy and electron tomography. The TEM uses computed axial tomography. This is similar to the CAT scan in a hospital, except that the sample Xin studied was much smaller, about 100 nanometers in size, which is 100 times thinner than the width of a human hair.

In addition to determining and defining the structure of the final product, scientists are trying to understand the process that led to that configuration. They can use the environmental transmission electron microscope, which allows gas flowing to study the formation of the catalyst.

Charles Black, the director at the Center for Functional Nanomaterials, said Xin is “off the charts talented” and is a “world leader” in figuring out ways to get more information from the electron microscope. Xin, Black said, has helped create a three-dimensional picture by tilting a two-dimensional sample at different angles in the microscope. “He had already made great strides in improving the speed with which this could be done,” Black said. “He’s also improved the process to the point where you don’t have to be a super expert to do it anymore.”

By slowing the reaction in the nickel-cobalt catalyst down and studying how it forms, Xin uncovered that the shell is not solid: It has pinholes. Once those small holes form, the oxygen infiltrates the pores. The process repeats itself, as shells form, then break up, then oxygen forms another shell, which breaks up, until the process leads to a spherically stacked collection of Swiss cheese structures. The process is ready for industrial-scale applications, Xin said, because the whole synthesis involves putting the elements into a furnace and baking it. While this could have applications in fuel cells, the catalyst still awaits a breakthrough technology with alkaline fuel cells.

The technological breakthrough Xin awaits is an alkaline membrane that can conduct a hydroxyl group. “We are definitely doing research for the future,” he said. “We’re still awaiting the essential element, which is the ionic conductive membrane, to become a technologically mature product.” Xin isn’t focused on creating that membrane, which is a task for organic chemists. Instead, his main focus is on inorganic materials.

As a member of the BNL staff at the Center for Functional Nanomaterials, which is a facility that provides technical support to other scientists, Xin spends half of his time with other researchers on the TEM and half of his time on his own research. “We really have been fortunate to have found someone like [Xin] who wants to excel in both sides of his mission,” Black said “Someone as talented as [Xin], who is very smart with big ideas and increasingly ambitious in terms of what he wants to accomplish for himself … checks his ego at the door and he helps others accomplish their goals.” To improve his ability as a colleague, Xin reads about what the users of the TEM are doing and talks with them about their work.

Xin has been working at BNL for over three years. When he’s not in the lab, Xin enjoys traveling to snorkel in the U.S. Virgin Islands, including his favorite destination, St. John. A skier, Xin’s favorite winter recreational mountain is Lake Placid. Xin grew up in Beijing, where his father is a professor in a business school and his mother is an engineer. He appreciates the opportunity to engage in a broad universe of fields through the work he does at BNL and  appreciates the scientific partnerships he’s formed. “My primary focus is on creating novel microscope techniques that can advance the electron microscopy field,” he explained. “I apply them to a variety of materials projects.” Xin estimates that half of his materials application projects come from collaborators.

‘Clay + Wood’ by Russell Pulick received an Award of Excellence. Photo by Joseph Peragallo

The Art League of Long Island recently announced the winners of the second part of their 61st Annual Members’ Exhibition showing through January 8. Exhibition juror John Fink, Professor Emeritus, Nassau Community College selected 8 works of art out of 126 pieces on display in the League’s Jeanie Tengelsen Gallery. Fink will discuss his selections at a gallery talk on Wednesday, Jan. 4, at 7 p.m.

Awards of Excellence were given to Lawrence Agnello for his “St. Francis Power Figure” (mixed media/sculpture), Vicki Field for “It Snowed” (watercolor) and Russell Pulick for his “Clay + Wood” piece.

Honorable Mentions were awarded to Alexander Adell for his “Scallop Trawler” (oil on linen), Alex Atkinson for “Escape” (etching), Leslie Barnett: for “Summer Retreat” (oil), Linda Hartman for “Ocean Breeze” (wood and fiber/mixed media) and Carol Schanke for “Dove” (mixed media).

The Art League of Long Island is located at 107 East Deer Park Road in Dix Hills. For more information, visit www.artleagueli.org or call 631-462-5400.

Photo from WMHO

Last summer, the late Erik Halvorsen, owner of Norse Tree Service in Setauket, worked on a project with Michael J. Opisso Designs beautifying the Village Green in Stony Brook Village. When that project was finished, Erik mentioned that he had always wanted to donate a Dogwood tree to the Ward Melville Heritage Organization and it was determined that a location would be finalized at a later date. Unfortunately in light of his recent tragic passing, that will not happen.

In his honor, WMHO has now planted that tree for him. A 14-foot Kousa Dogwood was recently donated and installed by Jeff Owen of Owen Brothers Landscaping. The white flowering tree will bloom from May to July. A bronze plaque honoring Erik’s memory will be placed on a boulder on the Village Green at a special dedication ceremony this spring.

If you would like to make a contribution, please send your tax deductible donation to WMHO (P. O. Box 572, Stony Brook, NY 11790) and note Erik’s name. Any proceeds over and above the cost of the plaque and boulder will be given to the Halvorsen family. For more information please call 631-751-2244.

Skip the cookies and milk this year and reach for a piece of fruit or vegetable instead.

By Dr. David Dunaief

Dear Santa,

This time of year, people around the world are no doubt sending you lists of things they want through emails, blogs, tweets and old-fashioned letters. In the spirit of giving, I’d like to offer you ­— and maybe your reindeer — some advice.

David Dunaief, M.D.

Let’s face it: You aren’t exactly the model of good health. Think about the example you’re setting for all those people whose faces light up when they imagine you shimmying down their chimneys. You have what I’d describe as an abnormally high BMI (body mass index). To put it bluntly, you’re not just fat, you’re obese. Since you are a role model to millions, this sends the wrong message.

We already have an epidemic of overweight kids, leading to an ever increasing number of type 2 diabetics at younger and younger ages. From 2005 to 2007, according to the CDC and NIH, the prevalence of diabetes increased by an alarming rate of three million cases in the U.S. The rate is only getting worse. It complicates the issue that approximately two-thirds of the U.S. population is overweight and/or obese. This is just one of many reasons we need you as a shining beacon of health.

Obesity has a much higher risk of shortening a person’s life span, not to mention quality of life and self-image. The most dangerous type of obesity is an increase in visceral adipose tissue, which means central belly fat. An easy way to tell if someone is too rotund is if a man’s waist line, measured from the navel, is greater than or equal to 40 inches and for a woman is greater than or equal to 35 inches. The chances of diseases such as pancreatic cancer, breast cancer, liver cancer and heart disease increase dramatically with this increased fat.

Santa, here is a chance for you to lead by example (and, maybe, by summer, to fit into those skinny jeans you hide in the back of your closet). Think of the advantages to you of being slimmer and trimmer. For one thing, Santa, you would be so much more efficient if you were fit. Studies show that with a plant-based diet, focusing on fruits and vegetables, people can reverse atherosclerosis, clogging of the arteries.

The importance of a good diet not only helps you lose weight but avoid strokes, heart attacks, peripheral vascular diseases, etc. But you don’t have to be vegetarian; you just have to increase your fruits, vegetables and whole grain foods significantly. With a simple change, like eating a handful of raw nuts a day, you can reduce your risk of heart disease by half. Santa, future generations need you. Losing weight will also change your center of gravity, so your belly doesn’t pull you forward. This will make it easier for you to keep your balance on those steep, icy rooftops.

Skiing is a great way to get fit.

Exercise will help, as well. Maybe for the first continent or so, you might want to consider walking or jogging alongside the sleigh. As you exercise, you’ll start to tighten your abs and slowly see fat disappear from your mid-section, reducing risk and practicing preventive medicine. Your fans everywhere leave you cookies and milk when you deliver presents. It’s a tough cycle to break, but break it you must. You — and your fans — need to see a healthier Santa. You might let slip that the modern Santa enjoys fruits, especially berries, and veggies, with an emphasis on cruciferous veggies like broccoli florets dipped in humus, which have substantial antioxidant qualities and can help reverse disease.

As for your loyal fans, you could place fitness videos under the tree. In fact, you and your elves could make workout videos for those of us who need them, and we could follow along as you showed us “12 Days of Workouts with Santa and Friends.” Who knows, you might become a modern version of Jane Fonda or Richard Simmons!

How about giving athletic equipment, such as baseball gloves, baseballs, footballs and basketballs, instead of video games? You could even give wearable devices that track step counts and bike routes or stuff gift certificates for dance lessons into people’s stockings. These might influence the recipients to be more active.

By doing all this, you might also have the kind of energy that will make it easier for you to steal a base or two in this season’s North Pole Athletic League’s Softball Team. The elves don’t even bother holding you on base anymore, do they?

The benefits to a healthier Santa will ripple across the world. Think about something much closer to home, even. Your reindeer won’t have to work so hard. You might also fit extra presents in your sleigh. And Santa, you will be sending kids and adults the world over the right message about taking control of their health through nutrition and exercise. That’s the best gift you could give!

As you become more active, you’ll find that you have more energy all year round, not just on Christmas Eve. If you start soon, Santa, maybe by next year, you’ll find yourself parking the sleigh farther away and skipping from chimney to chimney.

Wishing you good health in the coming year,

David

P.S. I could really use a new baseball glove, if you have a little extra room in your sleigh.

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.

Tom Manuel. Photo from The Jazz Loft

By Erika Riley

New Year’s Eve is the holiday to close out the season, and there is no better way to celebrate Dec. 31 than to do something fun for the night. Whether you’re in the mood for music, comedy or to simply see a movie before you head out for the night, the North Shore offers several great ways to spend the evening.

Huntington

Huntington’s Cinema Arts Centre will screen ‘Lion’ starring Dev Patel on New Year’s Eve

The Cinema Arts Centre, 423 Park Ave., Huntington will be hosting a celebration of film on New Year’s Eve. There will be food, drinks, films and friends! First, attendees will have their pick of three films to view before the ball drops including “Jackie” starring Natalie Portman (8:15 p.m.), “Lion” starring Dev Patel (8:30 p.m.) and a third movie that is yet to be announced. After the movie screenings, guests can join the party in the Sky Room Cafe for some delicious food, cake and champagne toasts while viewing the ball dropping in Times Square on a television in the Cafe. Tickets are $40 per person, $35 members, and may be purchased online at www.cinemaartscentre.org or via phone at 631-423-FILM.

Port Jefferson

Paul Anthony will bring his comedy act to Theatre Three on New Year’s Eve

This year, Theatre Three, located at 412 Main Street in Port Jefferson will be offering a comedy show titled “New Year’s Laughin’ Eve” at two different times, featuring some of the biggest names in comedy. The “early bird” show will begin at 6 p.m. and run until 7:30 p.m., and the later show will start at 8 p.m. and end by 9:30 p.m., giving attendees plenty of time to take in a New Year’s party and watch the ball drop after the show. Douglas Quattrock, director of development and group sales and special events coordinator, says that the event is a great alternative for those who don’t want to go out to a bar but still want to go do something. “It’s a great way to kick off the new year and end the holiday season,” Quattrock said. “There’s no better medicine than laughter.”

There will be three comedians at the show, the first being Paul Anthony from Massapequa. Anthony is the host of the Long Island Comedy Festival and the host of the new 50+ Comedy Tour, a group of comedians who are targeting their comedy to a slightly older generation. The second guest is Rich Walker, who has been named the Best Comedian on Long Island two years in a row, has headlined in Las Vegas, and has been featured by the New York Times and the third comedian is Keith Anthony, who has been featured on Showtime, A&E and Comedy Central, and has also headlined his own shows. Quattrock said that while the comedy isn’t for kids, it’s also not brute or offensive. Tickets for the shows are $49 per person at the door, $45 in advance at www.theatrethree.com or by calling 631-928-9100.

Smithtown

The Smithtown Center for the Performing Arts, 2 E. Main St., Smithtown will present a New Year’s Eve comedy show titled “Loads of Laughs,” featuring six headlining comics. Of the six comics, Ken Washington of the center said, “The comedians are always top of the line ‘headlining’ comics who have been seen on a variety of different media outlets as well as comedy clubs throughout the area.” Eddie Clark, former cop and current full-time comic, will be in attendance, as well as seasoned comedians Marvin Bell and Matt Burke. Guests can also expect to see Peyton Clarkson, winner of the New York City Laugh-Off, Joe Currie, a member of several bands as well as a comic, and Warren Holstein, club headliner and occasional contributor to SNL’s “Weekend Update.” Doors open at 8:30 p.m. and the show starts at 10 p.m. Tickets are $180 per couple or $90 per person (there is a $10 discount for members) and include a buffet of Italian hors d’oeuvres and light fare as well as an open bar of wine and beer. Dessert will be served during intermission and a champagne toast will be made to ring in the New Year. To order, call 631-724-3700. Note: Show contains adult language.

Stony Brook

The Jazz Loft, 275 Christian Avenue in Stony Brook, will be hosting a New Year’s Eve Celebration featuring jazz musician Tom Manuel and the Syncopated Seven from 7:30 to 12:30 p.m. The performance will also showcase guest artist Melanie Marod, who is a modern jazz vocalist who performs regularly around popular clubs in New York City. “What I’m most excited about is just having a wonderful group of people together in such a classy exciting place with such great music, I feel like when you put together great food and great people and great music it’s a guaranteed home-run evening,” said Manuel , who is also the curator and director of the Jazz Loft. Tickets are $150 per person, which includes a buffet dinner catered by the Three Village Inn, cocktail hour and a champagne toast at midnight. To order, call 631-751-1895 or visit www.thejazzloft.org.

A scene from ‘A Christmas Carol’ at Theatre Three. File photo

Port Jefferson: Theatre Three, currently in its 33rd annual production of “A Christmas Carol,” is the first Long Island theater to participate in the Mannequin Challenge, a viral internet video trend where people remain frozen in time while a camera films them.

“We had over fifty people involved, including cast, crew, designers, staff, family and friends of the theater. It was a great way to bring everybody together to do something that celebrates the community that is Theatre Three’s Christmas Carol,” said Artistic Director and resident Scrooge Jeffrey Sanzel.

In the two-minute and 20-second video, viewers are transported through the historic theater beginning at the box office, into the lobby and past the audience sitting in their seats. The camera then captures a scene of “A Christmas Carol” frozen in time and proceeds to take the viewer backstage and behind the scenes, all to the tune of “Carol of the Bells.”

To view the video, please visit www.theatrethree.com.

A mug of eggnog sets the tone for the holidays

By Bob Lipinski

Bob Lipinksi

When I think of “winter drinks to warm me up,” my thoughts immediately run to sitting in a ski lodge after a day on the slopes watching the snow fall through a large picture window, while snuggled in front of a roaring fire with a warm drink in my hand.

Let’s forget the slopes for a moment and pretend you’re home; perhaps just after finishing shoveling snow, relaxing and needing something to remove the chill and warm your bones. I have just the remedy for you.

Cocktails or drinks served warm or even hot have been with us for hundreds of years; some made in the U.S. and others take their history, tradition and ingredients from far off lands. Below are some of my favorite beverages to “take off the chill.”

Eggnog: A rich, nonalcoholic dairy beverage made with egg yolks, cream and sugar and generally served during cold weather. The alcoholic version includes brandy or rum as well. The word “eggnog,” first used around 1775, is probably a corruption of “Egg-and-Grog.”

Mulled wine: (United States) A sweetened and spiced red wine drink to which sugar, lemon peel and spices such as nutmeg, cloves and cinnamon are added. It is then heated by a loggerhead and served very warm to hot. A type of mulled wine made in Austria and Germany is “glühwein.” Below are several types of mulled wine drinks … Bishop, glögg and Negus.

Bishop: (England) One of the many versions of a mulled wine popular with undergraduates at Oxford and Cambridge in the eighteenth and nineteenth centuries. It is made with port wine, sugar, spices and an orange stuck with cloves. The drink is then heated and served warm. It is a traditional beverage in England and northern Europe.

Glögg: (Nordic countries) A traditional hot-spiced drink similar to hot mulled wine usually consumed during the cold weather. It is made from a combination of aquavit or brandy, red wine, cardamom, cloves, sugar, raisins, almonds and other ingredients. Glögg is served warm in glasses containing a small cinnamon stick, raisins, currants or almonds.

Negus: (England) A hot wine (generally port or sherry) drink often sweetened and flavored with various spices, named after Colonel Francis Negus (1670–1732), an English military officer.

Hot buttered rum dates back to the 1650s in New England

Hot buttered rum: A cocktail consisting of dark rum, brown sugar, cloves, butter and boiling water, dating back to the 1650s in New England.

Hot toddy: (England) A drink dating back to the 1700s consisting of brandy, whiskey or other distilled spirits with hot water, sugar, lemon juice, cloves, cinnamon and other spices. Toddy is derived from the Hindu word “tari” used for the sap or juice of a palm tree. This sap was often fermented to create an alcoholic beverage. If you can’t find a hot beverage while out on the slopes, then perhaps look for a Saint Bernard dog, usually identified with the carrying of a small keg of brandy or other distilled spirits around its neck to give relief and warmth to stranded skiers.

Happy Holidays!

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, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

From left, Doug Reina, B.J. Intini, Pam Brown, Lois Reboli, Colleen Hanson, David Ebner, Robin Clonts and Jim Molloy. Photo by Heidi Sutton

By Heidi Sutton

The Reboli Center for Art and History in Stony Brook presented its first Third Friday event on Dec. 16. Over 75 people attended the standing room only event. “I’m overwhelmed at the positive response from the community and so thankful for their interest in the center and its programs,” said Lois Reboli.

Along with artist Pam Brown, who also hosted the event, the evening featured a Behind the Scenes art talk with Robin Clonts, David Ebner, Jim Molloy and Doug Reina and commenced with a Q-and-A. Due to its immense popularity, the second Third Friday event has already been scheduled for Jan. 20 from 5 to 7 p.m.

The Reboli Center is located at 64 Main Street in Stony Brook Village. For more information on upcoming programs, call 631-751-7707 or visit www.ReboliCenter.org.