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Attorney At Law: New York Medicaid increases financial levels for 2023

by Nancy Burner Esq., CELA - February 2, 2023

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By Nancy Burner, Esq.

Each year, the Department of Health will release updated resource and income levels for the Medicaid program. This year there has been a significant increase. Beginning January 1, 2023, New York State will be increasing the asset limits for community and nursing home Medicaid and income limits for community Medicaid.

For both community (home health aides) and chronic (nursing home) Medicaid, the available asset limit for 2023 is being increased to $28,133 for an individual applicant (the former asset limit for 2022 was $16,800) and $37,902 for a married couple (up from $24,600), allowing Medicaid applicants to retain significantly more assets and still be eligible for Medicaid.

The income limit for community Medicaid applicants is being increased from $934/month to $1,563/month for individual applicants and for married couples the income limit is being increased from $1,367/month to $2,106/month. There is an additional $20.00 disregard that can be added to each allowance; therefore, the total of income allowance for an individual applying for Medicaid can have $1,583/month and married couples can have $2,126.00.

Under this program, any excess income can be directed to a Pooled Income Trust for the benefit of the Medicaid applicant and the monies deposited into the trust can be used to pay the household expenses of the Medicaid applicant. In New York, all Pooled Income Trust are managed by charitable organizations. It is important to use the monies in the Pooled Income Trust because when the applicant passes away, the balance goes to the charity.

As for nursing home Medicaid applicants, the monthly income limit will continue to be $50, but the income limit for the non-institutionalized spouse is being increased to $3,715/month. Additionally, federal guidelines permit community spouses to retain up to $148,620 in assets plus a primary residence with a maximum value of $1,033,000.

Even if the community souse has assets and income over the threshold, New York’s spousal refusal provisions provide even more protection in that a community spouse can elect to sign a document which allows them to retain assets in any amount, including assets which were previously in the name of the spouse that requires care in a nursing facility.

Individuals applying for Medicaid benefits after January 1, 2023, should apply based on the asset and income limits discussed above. For those individuals who are already receiving community Medicaid and are using a pooled trust for their excess monthly income, your monthly budget/spend-down will remain the same until you recertify, at which time the increased income limits will be applied.

However, starting in January 2023 Medicaid recipients may ask their local Medicaid office to re-budget their spend-down based on the new income limits before their next renewal, enabling community Medicaid recipients to keep more of their monthly income sooner. It is advisable to consult an elder law attorney in your area to determine if a re-budget is appropriate in your case.

While the asset allowance has been increased, keep in mind that the five-year look-back period for nursing home Medicaid still applies, which means that any transfer of assets made within this period for below market value will incur a penalty period and Medicaid coverage will commence only after the penalty period has elapsed. Typically, there is always Medicaid planning that can be accomplished even if the individual immediately needs Medicaid coverage and has done no pre-planning.

*Please note, the income and assets are based on the 2022 Poverty Level. This is subject to change based on the 2023 Poverty Level.

Nancy Burner, Esq. is the founder and managing partner at Burner Law Group, P.C with offices located in East Setauket, Westhampton Beach, New York City and East Hampton.

Let’s Eat: Time to celebrate the mighty carrot cake

by Heidi Sutton - February 2, 2023

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By Heidi Sutton

In honor of National Carrot Cake Day, Feb. 3, here is a traditional take on the timeless treat using everyday ingredients. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Then try this cream cheese bar recipe that combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake for an irresistible dessert.

Traditional Carrot Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup vegetable oil

1 1/4 cups sugar

3 eggs

1 1/2 cups carrots, shredded

1 cup crushed pineapple with juice

2/3 cup walnuts

Frosting:

2 packages (8 ounces each) cream cheese

3/4 cup butter, softened

1 teaspoon vanilla extract

5 1/2 cups powdered sugar

DIRECTIONS:

Heat oven to 350 F. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

Carrot Cake Swirled Cream Cheese Bars

YIELD: Makes 24 bars

INGREDIENTS:

1 cup plus 2 tablespoons flour, divided

2 cups sugar, divided

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon salt

2/3 cup vegetable oil

4 eggs, divided

2 teaspoons vanilla extract

1 1/2 cups finely grated carrots

3 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 teaspoon lemon extract

DIRECTIONS:

Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13×9-inch baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Editorial: Substance over slander — The art of letter writing

by TBR Staff - February 1, 2023

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To our readers: We appreciate your weekly letters to the editor. Writing a letter enables vital communication and contributes to a meaningful community dialogue. It is also a safety valve for expressing different, equally passionately held opinions in a civil fashion.

Letter writing can be powerful as the writer broadcasts opinions to the wider public. Here at TBR News Media, our editorial staff shoulders responsibility in channeling that message appropriately.

We hope writers and readers can regard our letters page as a community forum, a place to express themselves and potentially influence their peers and neighbors. But by necessity, this forum must be moderated to function. When a writer expresses a thought as a fact, we do our best to confirm the information is accurate. If we cannot find the information on our own, we go back to the writer and ask for a source. As journalists, we have an obligation to ensure that the facts cited are verified, that we are not allowing someone to use our letters page to spread misinformation or vitriol.

Often we are asked why our letters do not focus squarely on local matters. It’s simple — we don’t receive as many localized letters as we would like.

Our editors aim to choose letters that represent a mix of local, county, state and national topics. We also look for a mix of opinions from conservative, liberal and moderate points of view. Letters serve as a form of public debate, and people from various sides of the political spectrum should be heard.

Moderating our letters page, we view ourselves as mediators for the various interests and opinions of the community. By sharing diverse perspectives on a range of topics, we arm our readers with the information and give them the freedom to make up their own minds.

We are asked why certain writers appear regularly on the opinion page. It’s because they write to us often and thoughtfully, and contribute to the public dialogue. We welcome and encourage letters from readers, and we hope to continue seeing new names each week.

Sometimes, we don’t receive a substantial number of letters to choose from each week that gives both sides of an issue.

If readers feel something is missing from our paper — whether from the news or editorial sections — we urge that they write us. We welcome readers’ thoughts — including criticism — regarding our content. Please feel free to react to a recent article or reflect upon life in our hometown. You can comment on an entertaining festival or even chronicle a delightful day spent at the park. The opportunities for letter writing are endless, so don’t be shy. Let your thoughts be heard.

We edit letters not to censor, but to catch grammatical mistakes, for consistency and to protect the media outlet and letter writers from libel suits. We edit for A.P. style, which is the standard in most U.S.-based news publications. We also edit for length and good taste. If a letter runs longer, we may print it as a perspective piece along with the writer’s photo.

As for good taste, our letters page is not the place to bash a neighbor or a fellow writer. There are plenty of instances when one writer will reference another person and their letter, addressing specific ideas in the other’s writings, and that’s acceptable. However, name-calling or denigration are not helpful.

In the past, we have received letters using derogatory nicknames for presidents and other officials and political figures. We do our best to edit out uncivil language.

The letters page is not a place for one to spew animosity or insults. If blanket, hateful statements are made about a group of people based on the color of their skin, ethnicity or religion, they will not be published. Our letters page is designed to add to, not detract from, a healthy public discourse.

So, please send us a letter — see address and formal policy statement to the right of this editorial. We are always interested in your thoughts, especially regarding what goes on in our coverage area.

D.None of the Above: A pink llama, an empty car seat and some perspective

by Daniel Dunaief - February 1, 2023

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By Daniel Dunaief

One day, you’re playing with your twin sons at home, running around with a ball on the driveway, calling and waving to neighbors who pass by when they walk their dogs or take their daily stroll through the neighborhood.

The next day, your life changes.

You want to know why or how, but you’re too busy trying to apply the brakes to a process that threatens the nature of your existence and your current and future happiness.

Your son had some gastrointestinal issues for a few weeks. You took him to the pediatrician and he said he’s got to get over a virus.

You wait, hope, and maybe say a few extra prayers, because the hardest thing for any parent to endure is the sickness of a child.

You check on him, day after day, hoping he’s better, only to find that there’s no improvement.

Suddenly, three weeks later, you’re in the hospital, trying to keep yourself, your spouse, and your other son calm while doctors remove a malignant brain cancer in a 5-year-old boy who defines “goofy” and “playful.”

One of our close friends in our neighborhood just started this unimaginable battle against a disease many of us know all too well, although the specific form of cancer varies.

Their babysitter shared the horror of the prior weekend with me outside the window of her passing car, where she normally would have driven both the twins to school.

I heard the story because I asked about the empty car seat in the back, where both boys typically showed me whatever stuffed animals or toys they had decided to bring to school, either for show and tell or because they were carrying an object that began with a particular letter.

As I talked with the babysitter, who spoke in the kind of hushed and dramatic tones often associated with discussions about serious health crises, I thought about how hard it was and will be for the other son. I thought he needed the kind of 5-year-old normalcy that might become hard to find when he’s worried about his brother and the anxious adults around him.

I asked him to show me what he was holding. He had a pink llama, who he said wanted to poop on my head or on my dog’s head.

I told him that my dog wouldn’t appreciate the poop unless the stuffed llama somehow pooped pink marshmallows.

He laughed, flashing all his straight baby teeth.

As I walked home, I thought of all the things my wife and I planned to offer our neighbors. Maybe we’d babysit the healthy son, walk their dogs, help with house chores, bring over food, do anything to lighten the unbearably heavy load.

I also thought about all the scientists at Cold Spring Harbor Laboratory, Brookhaven National Laboratory and Stony Brook University I have known who are working towards cures for cancer.

Many of them know someone in their family, their friend group, their neighborhood, or their schools who, like my daughter’s beloved first-grade teacher, suddenly were in a battle for their lives against a disease that steals time and joy from people’s lives.

Their labs often invite or include family members of people with cancer to staff meetings and discussions about their work, making the connection between what the scientists are studying and the people desperate for solutions.

It seems utterly cliche to write it, but I’m going to do it anyway: we should appreciate and enjoy the days we have when we’re not in that battle. The annoyance of dealing with someone who got our order wrong at a restaurant seems so spectacularly small in comparison.

We can appreciate that the person who seems like a total jerk for cutting us off on our way home may also be the one racing back to hug his child or spouse after an impossible day that changed his life.

Between You and Me: ‘The Sopranos’ and our scary sailboat ride

by Leah Dunaief - February 1, 2023

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The-Sopranos_S.01_E.13_I-Dream-of-Jeannie-Cusamano-2 — Season 1, Episode 13 of 'The Sopranos'

By Leah S. Dunaief

Leah Dunaief

Having been exposed to the pleasure of streaming movies on my “smart” television, I now look for good stories and have caught up with “The Sopranos.” I well remember how popular the series was, running from Jan. 10, 1999, to June 10, 2007, winning all kinds of awards and addicting millions with its 86 episodes. Somehow I never caught up with the drama, but now, thanks to HBOMax, I have turned the family room into a nightly theater and watch as Tony Soprano tries to balance his work “family” and his biological family responsibilities, thanks to the help of an Italian-American woman psychiatrist.

At the end of the latest installment, Tony, his wife Carmela and his daughter and son are driving at night when they are deluged by a wild rainstorm. Unable to see the road ahead, and with all of them feeling in peril, Tony parks and ushers his family into an Italian restaurant nearby. There, despite the loss of electricity, the proprietor cooks a marvelous pasta dinner for them, which they finally calm down and eat by candlelight, huddled together at a table in the warm and dry dining room. As he is appreciating the spaghetti on his fork, Tony looks up and says to his children something like, “When you think back on your childhood, it will be scenes like this that you will remember,” while the camera fades out.

That got me thinking. Can I recall such scenes from my childhood, when being with my family in a safe place was so comforting?

One of the first such memories for me was of an intense rainstorm in the Catskill Mountains. I was perhaps 5 or 6 and with my mother and sister in a dilapidated cabin, whose roof leaked ominously. After my mother put pails under the leaks, she realized I was frightened. “Just wait,” she said with a smile, “This storm has brought us pancakes.” With that, she took out a large frying pan from the cupboard, mixed together flour, eggs and milk, poured Hi-Hat peanut oil (the popular brand then) into the pan, and started cooking the mixture, as thunder cracked overhead. Almost immediately, the irresistible smell of the pancakes started to fill the rustic room.

My mother dabbed the extra oil from the dollar-sized pancakes at the stove, put them on a platter on the kitchen table, brought out a bottle of maple syrup, and my sister and I started to eat ravenously. Soon, my mother joined us at the table, and despite the frequent bolts of lightning I could see through the windows behind her head, and the dripping water in the buckets, I felt warm and safe.

The only trouble with that memory: every time there is a heavy rain, I get the urge for pancakes.

I asked my middle son if he had such a memory, and he remembered when we were out in the Sound in our 22-foot Pearson Ensign day sailboat, and the wind and seas suddenly picked up. We had been enjoying a sunny, peaceful sail near New Haven harbor, my husband and three sons and I, sprawled out in the big cockpit, when the unexpected shift in weather occurred.

With the waves towering around us, we pulled down the sail, put the outboard motor at the stern on high speed, and made for the harbor. My husband, at the tiller, gave each of us a task. My sons were to bail out the water that was flooding the cockpit with every crashing wave, and I was to sit on top of the motor to try and keep it in the water every time a wave pushed us up.

Needless to say, it was a harrowing ride until we finally reached shore and tied up at the marina, onlookers clapping. We left the boat and were thrilled to be on the sand. Drenched as we were, we walked the short distance to the harborside restaurant, Chart House and, laughing by then, had one of the best meals of our lives.

By the way, if you, too, missed “The Sopranos” the first time around, I heartily recommend it.

Shelter Pets of the Week: Coco Puff and Squidward

by Heidi Sutton - February 1, 2023

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MEET COCO PUFF AND SQUIDWARD!

This week’s featured shelter pets are, from left, brothers Coco Puff and Squidward, two kitties available for adoption at the Smithtown Animal Shelter.

They arrived at the shelter on Jan. 21 and are estimated to be 7 years old.

These siblings are quite attached to each other. They lived with three other cats and lost their home when their dad passed away and their mom became ill. They are sweet and affectionate, just a litte shy as they adjust to their new lives. They would love a quiet home together, as they have never been alone.

If you would like to meet Coco Puff and Squidward, please call ahead to schedule an hour to properly interact with them in a domestic setting.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are currently Monday to Saturday from 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). For more information, call 631-360-7575 or visit www.townofsmithtownanimalshelter.com.

Medical Compass: How much does exercise help with weight loss?

by David Dunaief - January 29, 2023

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Exercise is only one part of the weight loss equation

By David Dunaief, M.D.

Exercise has benefits for a wide range of medical conditions, from insomnia, fatigue, depression and cognitive decline to chronic kidney disease, diabetes, cardiovascular disease and osteoporosis. But will it help you lose weight?

While exercise equipment and gym membership ads emphasize this in January, exercise without dietary changes may not help many people lose weight, no matter what the intensity or the duration (1). If it does help, it may only modestly reduce fat mass and weight for the majority of people. However, it may be helpful with weight maintenance.

Ultimately, it may be more important to reconsider what you are eating than to succumb to the rationalization that you can eat with abandon and work it off later.

Does exercise help with weight loss?

The well-known weight-loss paradigm is that when more calories are burned than consumed, we will tip the scale in favor of weight loss. The greater the negative balance with exercise, the greater the loss. However, study results say otherwise. They show that in premenopausal women there was neither weight nor fat loss from exercise (2). This involved 81 women over a short duration, 12 weeks. All of the women were overweight to obese, although there was great variability in weight.

However, more than two-thirds of the women gained a mean of 1 kilogram, or 2.2 pounds, of fat mass by the end of the study. There were a few who gained 10 pounds of predominantly fat. A fair amount of variability was seen among the participants, ranging from significant weight loss to substantial weight gain. These women were told to exercise at the American College of Sports Medicine’s optimal level of intensity (3). This is to walk 30 minutes on a treadmill three times a week at 70 percent VO2max — maximum oxygen consumption during exercise. This is a moderately intense pace.

The good news is that the women were in better aerobic shape by the end of the study. Also, women who had lost weight at the four-week mark were more likely to continue to do so by the end of the study.

Other studies have shown modest weight loss. For instance, in a meta-analysis involving 14 randomized controlled trials, results showed that there was a disappointing amount of weight loss with exercise alone (4). In six months, patients lost a mean of 1.6 kilograms, or 3.5 pounds, and at 12 months, participants lost 1.7 kilograms, or about 3.75 pounds.

Does exercise help with weight maintenance?

Exercise may help with weight maintenance, according to observational studies. Premenopausal women who exercised at least 30 minutes a day were significantly less likely to regain lost weight (5). When exercise was added to diet, women were able to maintain 30 percent more weight loss than with diet alone after a year in a prospective study (6).

Does exercise help with disease?

As a simple example of exercise’s impact on disease, let’s look at chronic kidney disease (CKD), which affects approximately 15 percent of U.S. adults, according to the Centers for Disease Control and Prevention (7).

Trial results showed that walking regularly could reduce the risk of kidney replacement therapy and death in patients who have moderate to severe CKD, stages 3-5 (8). Yes, this includes stage 3, which most likely is asymptomatic. There was a 21 percent reduction in the risk of kidney replacement therapy and a 33 percent reduction in the risk of death when walkers were compared to non-walkers.

Walking had an impressive impact, and results were based on a dose-response curve. In other words, the more frequently patients walked during the week, the better the probability of preventing complications. Those who walked between one and two times per week had 17 and 19 percent reductions in death and kidney replacement therapy, respectively, while those who walked at least seven times per week saw 44 and 59 percent reductions in death and kidney replacement. These are substantial results. The authors concluded that the effectiveness of walking on CKD was independent of kidney function, age or other diseases.

As you can see, there are many benefits to exercise; however, food choices will have a greater impact on weight and body composition. The good news: exercise can help maintain weight loss and is extremely beneficial for preventing progression of chronic diseases, such as CKD.

By all means, exercise, but to lose weight, also focus on consuming nutrient-dense foods instead of calorie-dense foods that you may not be able to exercise away.

References:

(1) uptodate.com. (2) J Strength Cond Res. 2015 Feb;29(2):297-304. (3) ACSM.org. (4) Am J Med. 2011;124(8):747. (5) Obesity (Silver Spring). 2010;18(1):167. (6) Int J Obes Relat Metab Disord. 1997;21(10):941. (7) cdc.gov. (8) Clin J Am Soc Nephrol. 2014 Jul;9(7):1183-1189.

Dr. David 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.

SBU’s Benjamin Hsiao scores $570K to turn something useful out of waste

by Daniel Dunaief - January 28, 2023

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sbhsiaowithmartin — From left, Darren Martin and Benjamin Hsiao during a visit to Ram’s Head Inn on Shelter Island. Photo from Darren Martin

By Daniel Dunaief

One person’s garbage is another’s treasure.

Benjamin Hsiao has plans to convert garbage — from dog poop to food waste and even cardboard boxes — into the kind of low cost materials and fertilizers that can help combat climate change. His primary target is agricultural residues because of their volume and collectability.

A Distinguished Professor of Chemistry at Stony Brook University, Hsiao and collaborator Darren Martin at the University of Queensland in Australia recently were awarded one of 16 multidisciplinary grants totaling $11.4 million from the National Science Foundation’s Convergence Accelerator program.

Hsiao, who is the primary investigator, will receive $570,000 over the next nine months in Phase I of the research effort while Martin will collect $180,000 from the Commonwealth Scientific and Industrial Research Organisation in Australia.

The researchers plan to take a zero waste approach to create a circular system that will generate efficiencies, reduce pollution and combat climate change.

The research is focused on creating immediate solutions for current problems, Hsiao said.

The NSF received “many quality submissions” and chose the winners after a rigorous review process, the NSF said.

The proposal from Hsiao and Martin stood out as it is “based on strong science” and make a clear connection to climate change,” NSF officials said.

Hsiao and Martin were delighted with the award and the opportunity not only to make contributions through their own research, but also to work with some of the other recipients.

“I am so pleased on many counts,” Martin explained in an email from Australia. First, Martin and Hsiao, who met at a conference in 2014, followed through on long standing plans to work together. Second, this program, which the NSF started in 2019, is about “early engagement with the market to get feedback on new technologies and platforms.”

Martin suggested it was akin to a “business model boot camp” that includes support and opportunities to pressure test ideas early. “This approach could really accelerate and compress the number of years traditionally taken to see helpful new technologies out in society sooner.”

If they are successful and effective, the scientists can apply for competitive Phase II funding within the year, which includes $5 million for two years and which four or five of the Phase I recipients, who are from a host of A-list research institutions, will receive.

Solids and liquids

Hsiao has been working with solid plant-based waste to create filters that can purify water at a low cost since 2009.

“Nanoscale cellulose materials can be used for water purification,” said Hsiao.

The needles of plants, from shrubs to bushes to feedstock, all have the same cellulosic nanostructure. Hsiao’s technology can convert these different feedstock into similar carboxy-cellulose nanofibers that can be used as purifying agents with negative charge. These filters can remove oppositely charged impurities.

Additionally, Hsiao plans to use solid plant based biomass to create a biogel. Rich in nutrients, the biogel is like the naturally occurring residue that is at the bottom of streams, which is a nutrient-rich mix of dead trees and grass.

The biogel, which is also funded by the NSF, has three applications. First, it can replace soil to grow food or for seed germination, which could be useful to grow food in space. It can also reduce the impact of drought.

Second, it can make a farm more resistant to drought because the material in biogel retains water for a longer period of time and amid drier conditions.

Third, the biogel can induce vegetation or plant growth in drier or sandier areas. Such growth, which could occur along the shoreline of Long Island, could help reduce erosion, Hsiao said. The biogel can also reduce desertification.

Martin explained that Stony Brook University and the University of Queensland have two different biogel platforms that they may hybridize.

Hsiao’s team is “very strong in the chemistry and physical chemistry side,” Martin wrote. “Being based in a Chemical Engineering School, we have been pretty good over the years at finding the most efficient, cost-effective ways to manufacture bio-based materials and composites at scale.”

Fertilizer

Building and expanding on this work, Hsiao is focusing on the liquid waste from biomass as well.

“With the new thinking, we have a circular design,” he said.

Using a nitric acid treatment that is similar to composting and that removes human pathogens, liquid biomass can become an effective fertilizer, which sanitizes animal and human waste.

Nitric acid also releases the existing nutrients in feedstock, which provides more nitrogen and phosphorous to help plants grow.

The ideal treatment would involve providing a controlled amount of fertilizer each day, Hsiao explained.

Farmers, however, can’t put that kind of time and resources into spraying their fields. Instead, they spray a fertilizer that becomes run off when it rains. Artificial intelligence and robots can deploy fertilizer in a more cost effective manner.

The nitrogen from the run off winds up in streams and other water bodies, where it can cause a process called eutrophication, leading to the kind of algal blooms that rob oxygen of water, making it more difficult for desirable marine life to survive and close beaches to swimming.

By using an efficient process for producing fertilizer that includes taking the inedible parts of plants, and making them a part of the circular process, run off could decrease by “half or even more,” Hsiao said.

Martin added that he and Hsiao have, in the back of their minds, a plan to create scalable fertilizer for single family farms in developed and developing nations.

“Our modeling may indeed show that ‘distributed manufacturing’ of the biogels from agricultural residues using a ‘mobile factory placed on the farm’ may be the smartest way to get there,” Martin explained. “This is exactly the sort of question the Convergence Accelerator is designed to test.”

Martin said that he hopes this technology lead to an array of jobs that support farming under a variety of circumstances.

Sorghum, which is one of his favorite crops, is ultra resilient and is of increasing global importance. Its ability to withstand environmental stress and thrive on low input marginal farmland make it the ‘golden crop of the future,’ Martin added.

This crop makes it an “attractive option to transform infertile land into profitable agrivoltaic farms supplying raw materials for emerging non-foo markets such as these biogels,” Martin wrote.

Nature Matters: The six blind men, the elephant, and Steve Englebright

by John Turner - January 26, 2023

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Patriots Rock Photo by Rita J. Egan — From left, Three Village Community Trust member Norma Watson looks on as Brookhaven Town Councilmember Jonathan Kornreich, New York State Assemblyman Steve Englebright and Suffolk County Legislator Kara Hahn unveil a new sign at Patriots Rock on Nov. 3. Photo by Rita J. Egan/TBR News Media

By John L. Turner

Perhaps you remember the parable of the six blind men, standing alongside a road when an elephant passes by. They desire to know what an elephant feels like so they reach out, each man touching a different part of the animal — one strokes a tusk believing it’s a spear, another a stout leg proclaiming he’s touching a tree trunk, yet another the side of the elephant stating he’s touching a wall, while a fourth grabs the tail, thinking he’s grabbed a rope. The fifth touches an ear believing he’s made contact with a fan while the sixth man feels the trunk and announces he’s grabbed a snake. Based on their unique individual impressions, they argue vigorously about what the elephant looks like, each understandably, but firmly, convinced their own impression is correct and the others are wrong.

Coming across this parable recently got me thinking about how it’s possible to have such differing, even disparate, impressions about the same subject. And it made me think of an individual: so let’s replace the elephant at the center of the discussion with New York State Assemblyman Steve Englebright, because just like the elephant being so many simultaneous things, Steve is too.

If you’re familiar with his long standing involvement for preserving historic structures in the Three Villages, like the Roe Tavern or the Rubber Factory houses, or his interest and expertise regarding local history, you would say he’s a history buff, passionate about preserving historic structures.

Get him over to the bluffs at McAllister County Park at the mouth of Port Jefferson Harbor and listen to him explain what he’s seeing in the wind-blasted rocks on the beach or the features of the bluff face itself and you’d know him to be a geologist, deeply informed about, and interested in, Long Island’s unique geology.

Or if you were a student at Stony Brook University, perhaps your connection to Steve was as a professor through one of the courses he teaches, learning about contemporary environmental issues or the history of environmental politics learning about the influential role played by John Muir, Rachel Carson, and Aldo Leopold.

Furthermore, if you’re a saltwater fisherman or general enthusiast of the marine waters surrounding Long Island, then your connection to Steve might be through the legislation he carried to stop the harvest of menhaden (also known as bunker) in New York water’s, thereby fueling a resurgence in the food chain as evidenced by the sharp increase seen in the numbers of humpback whales, tuna, sharks, and birds-of-prey. Breaching whales are now part of our ocean landscape.

Or perhaps it might be through an earlier connection you have with Steve — when he was Director of the Museum of Long Island’s Natural Sciences. Situated on the Stony Brook University campus, the museum introduced the wonders of the natural world to countless students and visitors. Steve the educator was at work.

But perhaps it is through his efforts to preserve land that most people know of Steve Englebright’s work. Following in the footsteps of one of the Three Village’s favorite sons — Robert Cushman Murphy — Steve amplified Murphy’s call for the preservation of the Long Island Pine Barrens, the extensive pine forests stretched over tens of thousands of acres of pine forest in Suffolk County; pine trees that knit together a rare ecosystem and which sits over much of the County’s drinking water supply.

In honor of R.C. Murphy, Steve sponsored a resolution, while a Suffolk County Legislator, to rename Peconic River County Park to Robert Cushman Murphy County Park. As a county legislator he played a key role in shaping the County’s $70 million Open Space Bond Act that resulted in the preservation of about two dozen environmentally significant properties throughout the County.

If that’s not enough, he also was critical to the success of the Drinking Water Protection Program, funded by a tiny percentage of the county sales tax, still in force today. This program has made a huge difference in protecting Suffolk County’s open spaces and drinking water supplies. And closer to home Steve was an open space champion in successfully advocating for the preservation of Patriot’s Hollow and Rock.

So just like the elephant is a “tree,” a “fan,” a “wall,” a “spear,” a “snake,” and a “rope,” Steve Englebright is a professor, geologist, historian, hydrologist, an educator, a legislator for both Suffolk County and New York State, and a conservationist. But here’s where the parable and reality diverge; while with the parable different experiences led to radically different points of view, different experiences with Steve all point to the same thing … what a remarkable difference maker he has been in safeguarding what is special about the Three Village community and the Long Island environment.

We all owe a huge debt of gratitude to Steve for what he’s accomplished on our behalf. Thank you Steve!!

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

The Wine Connoisseur: Italy’s big three grapes — Aglianico, Nebbiolo, Sangiovese

by Bob Lipinski - January 26, 2023

0 2015

By Bob Lipinski

It was over 30 years ago that the Dean of Italian Wine Writers, Burton Anderson, when writing about world-class grape varieties, decreed that France has Cabernet Sauvignon, Chardonnay, and Pinot Noir, and Germany has Riesling, but Italy, has three that the others do not: Aglianico, Nebbiolo, and Sangiovese. Let’s take a look at them.

Aglianico: A thick-skinned, high acid red grape variety, which according to legend was brought to Italy by ancient Greek settlers around 800 B.C. However, there is no evidence to support that hypothesis. The Aglianico grape is grown in southern Italy: Apulia, Calabria, and Molise, but flourishes in Basilicata and Campania. Aglianico is used in more than a dozen DOC wines and three DOCG wines, Aglianico del Taburno, Aglianico del Vulture, and Taurasi.

Sensory characteristics of Aglianico include: Intense ruby-red color, distinctive complex fragrance, and flavor of berries (blackberry, cranberry, raspberry), black currants, cherries, red licorice, and plums, with nuances of bitter chocolate, black pepper, leather, truffles, violets, and earth.

Nebbiolo: A thin-skinned, high acid red grape variety grown principally in Piedmont. Nebbiolo produces wines that are usually rough and tannic when young but with age evolve into wines of extraordinary power, depth, and complexity. The Nebbiolo grape doesn’t provide a lot of color to the wine, which accounts for the sometimes orange or brick color. Nebbiolo is used to produce Barolo, Barbaresco, Gattinara, Ghemme, Roero, and many other wines.

Sensory characteristics of Nebbiolo include: Ruby-garnet color that mellows into orange. An intense bouquet and flavor of berries (blackberry, cranberry, mulberry), cherry, jam, and dried fruit, along with almonds, black pepper, black tea, cedar, cinnamon, coffee, licorice, mint, mushrooms, nutmeg, plum, spices, and an earthy bouquet of forest leaves, truffles, and violets.

Sangiovese: A thin-skinned, high acid red grape variety grown in most of Italy’s 20 wine-producing regions. It is grown principally in Tuscany where it produces Chianti, Brunello di Montalcino, Morellino di Scansano, Vino Nobile di Montepulciano, Carmignano, and many other wines. Its name is believed to come from Sanguis Jovis, Latin for Jupiter’s Blood. Sangiovese is also known as Brunello, Morellino, and Prugnolo Gentile.

Sensory characteristics of Sangiovese include: Aromas and flavors of berries (blackberry, blueberry, cranberry, mulberry, raspberry, strawberry), black pepper, black tea, chestnut, jam, fennel, licorice, mint, mushroom, nuts (almond, hazelnut), plums, red currants, and sour cherry, with a bitter-almond aftertaste. Hints of balsam, cinnamon, lavender, leather, sage, and violets.

There are many world-class grape varieties … you just need to know where to look!

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 consults and 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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