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Doc

MEET DOC THE DELIGHTFUL DIABETIC!

This week’s shelter pet is handsome Doc who was found as a stray at the end of November and is now  doing his residency at the Smithtown Animal & Adoption Shelter until he can move on to a permanent home.

Doc

At approximately 8 years old, this man has a purr that won’t quit and an appetite for love and affection. Doc is diabetic, so he will need a home that can manage insulin injections twice a day and vet visits twice a year. This cat loves all people and would be a great addition to any home. He is available for adoption or as a Forever Foster. 

If you would like to meet Doc, please call ahead to schedule an hour to properly interact with him 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.

Park poses for his portrait on Christmas, 2021. Photo by Barbara Anne Kirshner

By Barbara Anne Kirshner

I begin with a heartfelt thank you to all who have joined Park and me on our life’s journey through the pages of TBR News Media. Readers with whom I had the privilege to meet have shared how they enjoyed our stories, how they sympathized and even empathized with our bond.

It pains me to tell you that this is our final chapter.

Park crossed the Rainbow Bridge on Oct.  26, at 16 years and almost 4 months. He valiantly fought for the past year and a half to stay with me even as his aged body was breaking. He fought against the paralysis that took over his hind legs last year keeping him down for four months. 

But the resilient little man miraculously bounced back. At the point when I broached the subject of having a wheelchair made to fit Park, he started to push his hind legs up, to arch, then to straighten those legs and to my amazement, the day came when he walked on all fours again! 

Life was beautiful with my Prince Charming Park by my side — until Aug.  28. Park put his head down and when he raised it up again, he was blind. This blindness was proceeded by two weeks of noticeable head tremors which I reported to the vet who felt that at his advanced age, anything could happen.

We went to an ophthalmic dog specialist at VMCLI who, after giving Park a thorough examination, diagnosed that his blindness was not due to cataracts, but probably to a tumor pushing against his eyes. An MRI would corroborate this diagnosis, but I was cautioned of the danger of putting a dog of his advanced age under anesthetic. They could not guarantee he would survive the procedure. There was a very real chance that he might die on the operating table or have a negative reaction shortly after. The doctors at VMCLI were caring and understanding. Their advice was to hold Park close for whatever time we have left, but to put him through procedures that might reveal a tumor and then to follow that up with radiation was really too much for my little senior man. 

I followed their advice. We went home and I held Park tight, praying for more time.

BUT that was not to be. He started stroking out, falling into a coma. The first time it happened, I revived him with an eyedropper of water, prying it into his mouth through clenched teeth. As he revived, I tried giving him a spoonful of canned dog food, but he turned away from it which was alarming given the never satiated appetite of a dachshund. That’s when I thought of his favorite treat, McNulty’s vanilla ice cream. It worked like a charm!! He sniffed the plate, then licked it clean. That restored enough energy so he could sit up on his own.

I laughed thinking McNulty’s needs to advertise “Our ice cream is not only scrumptious but it saves lives too!!”

This wasn’t the last of the strokes though. A few weeks later, another took him down and he fell into a coma again. Once again, through his clenched teeth I pushed water into his mouth with the eyedropper. When he started to come around, once again, he needed several scoops of vanilla ice cream to revive, but this time he remained extremely weak, unable to hold himself up with his front legs, the legs that had remained strong even when his hind legs were paralyzed. This episode proved so debilitating that his frail body couldn’t go on.

Park crossed the Rainbow Bridge as I kissed his sweet forehead and held him, talking him from this world into the next.

I am empty without my sweet boy, my loyal companion, my protector, my travel buddy, my everything.

I try to take solace in Brandon McMillan’s quote, “Don’t cry because it’s over, smile because it happened.”

I smile when I think of my boy which is every minute of every day — about our shared trips to Park’s Bench in Stony Brook Village, about all of our journeys, our fun, his antics done deliberately to make me smile and make me give him extra attention like his penchant to stand in the rain until sopping wet knowing full well that when he sauntered into the house I would be there to towel all that long, luxurious fur.

I smile to recall how Park, the Christmas Puppy, pranced into my life ignoring my concerns that three dogs were maybe three too many and I will feel blessed for the rest of my days that Park, the Angel Puppy, chose to share his life with me.

A resident of Miller Place, Barbara Anne Kirshner writes theater reviews for TBR News Media and is a freelance journalist, playwright and author of “Madison Weatherbee — The Different Dachshund.

Guy Reuge's Ginger Almond Tart Mirabelle

By Heidi Sutton

At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. Start with some savory appetizers, enjoy an elegant main course with an award-winning side dish, and top it off with a sweet cocktail and delectable dessert.

Holiday Mini Meatball Skewers

Recipe courtesy of Beef Loving Texans

Holiday Mini Meatball Skewers

Makes 12 servings

INGREDIENTS:

1 pound ground beef

1 cup fresh zucchini, grated

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 small yellow onion, diced 1/2 inch

2 red bell peppers, diced 1/2 inch

2 green bell peppers, diced 1/2 inch

12 skewers (6 inches)

1 can (16 ounces) whole berry cranberry sauce

3 tablespoons barbecue sauce

DIRECTIONS:

Preheat oven to 400 F. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.

To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend. Drizzle sauce over skewers or serve as dipping sauce.

Classic Beef Wellington

Recipe courtesy of Beef Loving Texans 

Classic Beef Wellington

Makes 4 servings

INGREDIENTS:

1 teaspoon olive oil, divided

1/2 teaspoon salt

1/2 teaspoon pepper, divided

1 chateaubriand tenderloin roast

8 ounces mushrooms

1 large shallot

2 tablespoons dry red wine

2 tablespoons Dijon mustard

1/2 teaspoon dried thyme leaves

flour

1 sheet puff pastry

DIRECTIONS:

In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet. Heat oven to 425 F. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.

Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. 

Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium. Carve into slices and serve.

Brussels Sprouts with Bacon and Apple

Recipe courtesy of Susan McGreevy of Port Jefferson Station, who was recently awarded a blue ribbon for this side dish by Just a Pinch Recipes

Brussels Sprouts with Bacon and Apple

Makes 8 servings

“Not too many people like Brussels sprouts, but I happen to love them. I have made a believer out of them with this recipe. I always make it for special dinners.”

View the recipe here.

 

 

Espresso Martini 

Recipe courtesy of the Beverage Team at Mirabelle Restaurant in Stony Brook

Espresso Martini

Makes 1 serving

INGREDIENTS:

1.5  oz Titos Vodka

1.5 oz Black Coffee Liqueur

1 oz Fresh Espresso

1 oz Vanilla Simple Syrup

3 espresso coffee beans for garnish

DIRECTIONS:

Shake over ice and strain into martini glass.

Guy Reuge’s Ginger Almond Tart Mirabelle

Recipe courtesy of Chef Guy Reuge

Guy Reuge’s Ginger Almond Tart Mirabelle

Makes 8 servings

“This pie is part of the early history of Mirabelle. I created the recipe for our dessert list when the restaurant opened in 1983. The recipe has been printed many times, and still today my customers ask for it…so I keep it on the menu. Personally, I love it with a cup of great coffee; it just goes well together.” 

Pâte sablée (pastry dough)

INGREDIENTS:

4 ounces confectioners’ sugar

8 ½ ounces all-purpose flour

Pinch of salt

4 ½ ounces butter, chopped into small cubes

1 egg

DIRECTIONS:

In a the bowl of an electric mixer (such as a Kitchenaid) fitted with the paddle combine the confectioners’ sugar, flour, salt, butter, and egg. Form the dough into a ball and refrigerate it for at least 1 hour. Roll out the dough 1/8-inch thick to fit a 10-inch tart shell mold. Fit the dough into the tart mold and freeze it for 1 hour before baking. Bake the tart shell in a preheated 325 F. oven for 15 minutes, or until the crust is golden and reserve it.

Ginger Almond Filling

INGREDIENTS:

1 pound light brown sugar

1 cup blanched sliced almonds

3 tablespoons heavy cream

1 tablespoon grated fresh gingerroot

6 ounces unsalted butter

4 large egg yolks

confectioners’ sugar for dusting the top of the tart

unsweetened whipped cream

DIRECTIONS:

In a saucepan combine the brown sugar, almonds, cream, grated gingerroot, and butter, cook the mixture over moderate heat, stirring constantly with a wooden spoon, until it is liquefied but not too hot. Rapidly stir in the egg yolks. Pour the mixture into the reserved tart shell and bake it in a preheated 240 F. oven for 45 minutes to 1 hour, or until it is semi-firm and the top looks shiny. Remove the tart and let it cool for at least 3 hours before unmolding. Sprinkle the tart with the confectioners’ sugar and slice it into 8 pieces. Serve each slice with the unsweetened whipped cream.

CSHL’s David Spector (center) and postdoctoral fellows Rasmani Hazra on left and Gayan Balasooriya on right. Photo courtesy of CSHL

By Daniel Dunaief

One came from India, the other from Sri Lanka. After they each earned their PhD’s, they arrived on Long Island within seven months of each other about seven years ago, joining a lab dedicated to studying and understanding cancer. Each of them, working on separate projects, made discoveries that may aid in the battle against heart disease.

Working for principal investigator David Spector at Cold Spring Harbor Laboratory, postdoctoral fellow Rasmani Hazra, who grew up in Burdwan, India, found a link between a gene that affects cancer in mice that also can lead to a problem with the development of heart valves.

Hazra worked with two long noncoding RNAs that are highly expressed in mouse embryonic stem cells, which have the ability to differentiate into many different types of cells.

Specifically, she found that mice that didn’t have Platr4 developed heart-related problems, particularly with their valves.

At the same time, postdoctoral fellow Gayan Balasooriya, who was born and raised in Sri Lanka, discovered that a single, non-sex gene is governed by different epigenetic mechanisms based on whether the gene is inherited from the mom or the dad.

While it was known that males are more susceptible to heart disease than females, researchers did not know which copy of the gene related to those diseases are expressed. This discovery could help in understanding the development of heart defects.

“Although we ended up at heart development” in both of these published studies, “we didn’t initiate” looking for heart-related information, said Spector. “The science led us there.

Spector, however, expects that the lessons learned about differentiation in the context of the developing heart can also “impact out knowledge about tumors” which he hopes will eventually lead to advances in how to treat them.

He added that any clinical benefit from this work would take additional research and time.

An on and off switch

In Hazra’s study, which was published in the journal Developmental Cell, she worked with Platr4 because humans have several possible orthologous genes. 

When Platr4 expression, which shuts down after birth, is deleted from cells or embryos, the mice died from heart valve problems.

The human equivalent of Platr4 is located on chromosome 4. At this point, clinical case studies have connected the deletion of this chromosome to cardiac defects in humans.

Hazra said her project initially examined the function of these long non-coding sections of RNA. She was exploring how they affected differentiation. She found this link through in vitro studies and then confirmed the connection in live mice.

Spector explained that this work involved extensive collaborations with other researchers at Cold Spring Harbor Laboratory, including teaming up with researchers who can do electrocardiograms on mice and who can assess blood flow.

A shared mouse imaging resource also helped advance this research.

“One of the advantages of Cold Spring Harbor Laboratory is that we have over 10 shared resources, each of which specializes in sophisticated technologies that scientists can use on their own projects,” he said. Each lab doesn’t have to learn and develop its own version of these skills.

Hazra plans to continue to study other long noncoding RNA. She is also working on glioblastoma, which is a form of brain cancer.

Hazra plans to start her own lab next fall, when she completes her postdoctoral research.

Inactive gene

Balasooriya, meanwhile, published his research in the journal Nature Communications.

He used RNA sequencing to identify numerous genes. He also looked at whether the RNAs originated from the mom or dad’s genes in individual cells.

Also planning to start his own lab next fall, Balasooriya found changes that alter gene expression between the alleles from the mother and the father experimentally and through data mining approaches.

“What was most surprising in my studies is that [he identified] the gene from the father’s side and the mother’s side are regulated in a different manner,” Balasooriya said. “I’m interested in following up on that finding.”

The next step for him is to look not only at the heart, but, more broadly, at how monoallelic gene expression changes the way regulators affect development and disease.

“I want to do a deep dive to find out the mechanisms” involved in this expression of a single copy of the gene, Balasooriya said, which could provide ways to understand how to control the process.

In the long run, this kind of research could provide insights into ways to treat heart disease as well as other diseases like cancer and immune diseases.

Growing up in the North Western Province in Sri Lanka, Balasooriya was interested in math and science. After he finished his bachelor’s degree in biology in Sri Lanka, he earned a master’s in molecular biology at the University of Hertfordshire in England. He “got so excited about biology and exploring new fields” that he decided to pursue his PhD at the University of Cambridge, England.

After college, he worked in computer science for a while and realized he was not passionate about it, which encouraged him to do his master’s. The experience in computer science helped him with bioinformatics.

As for Spector, he is pleased with the work of both of his postdoctoral researchers. “This is what being a principal investigator is all about, having young people join your lab, sitting down with them, discussing a potential project, not really knowing where it’s going to go,” he said.

He described both members of his team as “extremely successful” who were able to make discoveries that they shared in prestigious journals. Balasooriya and Hazra both laid the groundwork to go and start their own careers. 

“Seeing the fruits of their work is the most rewarding experience” as the leader of a lab, Spector said.

Photo by Heidi Sutton/TBR News Media

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

The holiday season is quickly coming to a close. The Village of Port Jefferson and our larger community are especially beautiful with lights, wreaths and a wide range of holiday decorations. I also feel there is a different energy in the air. There seems to be a more positive spirit this year than in the years past. I actually saw people who didn’t know each other greeting one another and holding the door as they walked into a store. It was really amazing.

There is a part of me that wants to bottle that positive energy and release it when things start to inch back towards the darkness. However, I realize each one of us has the power to keep that positive energy going one person at a time utilizing random acts of kindness and just mutual words of encouragement and welcome.

The world is profoundly paralyzed. Our government and other governments around the world have become disturbingly ineffective and disconnected from the real pulse of the people. No matter what one’s race, religion, creed, sexual orientation, or socioeconomic status, most people just want to get along; to live with mutual respect with one another.

At the end of the last semester at St. Joseph’s University where I have taught for more decades than I want to admit, I asked one of my freshmen that exact question. He paused for a moment and said, “we have to stop judging people by externals, stop judging a book by its cover. We must be more willing to pull the onion skin down to the core.”

His response was amazing. It sounds so simple but in reality, we make it so complicated. If we could only judge less and love more, how much better the world would be. Hopefully, the next generation will have the courage to do exactly that and not get sucked up into all the garbage and nonsense.

For more than a decade now, I’ve had the privilege of teaching graduate student social workers at Fordham’s graduate school of Social Service. I teach clinical practice and a human rights and social justice course. Most of my students are second year, chomping at the bit to graduate. Every week they inspire me to stay my course and strengthen my love for clinical social work and advocacy. Their passion for wanting to make a difference is inspirational. I pray that their positive energy and enthusiasm is not impaired by the crazy world that we live in.

 We need them because they really believe that change is possible. They really want to make a difference in the world and make it a better place. I hope their energy and enthusiasm becomes contagious. It genuinely has energized me to stay the course and to continue “to be the change you wish to see in the world.” — Mohandas Gandhi

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

Elon Musk. Pixabay photo

By Daniel Dunaief

Daniel Dunaief

Our story begins some time around now. No, there’s no chocolate, despite the season, and there’s no meadow where everything is edible.

No, our modern-day story begins where so much of us live these days, online.

You see, a famous and once marvelous company called Twitter is run by an eccentric, wealthy and successful businessman named Elon Musk, who somehow figured out how to create and mass produce electric cars that require no gas and that sound like spaceships.

Musk has decided, after many hours of running Twitter, that he needs to find a successor.

So, borrowing a page from Willy Wonka, he provides invitations that cost 3 cents per tweet to enter a sweepstakes.

When he narrows the field down to those who get the golden tweet, he plans to invite a group of five people to come to a virtual, top secret Twitter tour.

A few people try to make fake tickets, but the ever vigilant Musk spots the fraud. Day after day, people wait until, finally, five people, some of whom have never tweeted in their lives, have a chance to run the company.

Musk appears on screen wearing a top hat and a menacing smile. He demands that no one record what they see or take a screenshot of the secrets he is prepared to share.

Each person has a tiny image — about 1/4 the size of Musk’s — as they virtually walk through a factory floor.

On the first stop, Musk invites them to join him in the secret Hunter Biden/ New York Post room. Ah, yes, the story about the infamous laptop, which will undoubtedly become a part of an extensive investigation into the Biden progeny, is in this room.

“Don’t try to read anything!” he snaps.

But, of course, one of the contestants can’t resist. With a special tool that tracks eye movements, Musk knows that contestant No. 1, who is chewing gum constantly, is trying to decipher all the information. Her screen develops a horrible virus that turns it (and her entire computer) purple.

“You see?” he says, shaking his virtual head at the other small characters. “That’s what you get when you don’t listen. Oh, look, here they come now.”

Wearing virtual clothing embroidered with the Tesla logo, a modern day group of Oompa-Loompas appears on screen.

“Oompa, loompa, doompa dee do.

I’ve got another riddle for you.

Oompa loompa, doompa dee dee

if you are wise, you’ll listen to me.

What do you get when you don’t listen to Musk?

A virus on your computer that will kill it before dusk.

Who do you think should have the last laugh?

It certainly won’t be you or your staff.

Take a moment to ponder this fact,

Running Twitter may take too much tact.”

“Well,” Musk interrupts, waving away the virtual characters. “That’s enough of that. Now, let’s go for a virtual boat ride.”

In everyone steps as a boat careens through a choppy river, passing one door after another, with the names of celebrities who have been suspended hanging from each virtual room.

The boat stops near an embankment. The Musk character invites his guests to look at some special doors.

When he turns around, his virtual eyes widen in shock, his lower jaw drops down to his knees, and he hunches his shoulders.

“How? What? Wait, what’s going on?” he stammers, looking closely at the faces of his remaining four contestants.

Sure enough, on screen, Musk recognizes that two of the faces are the same as his, while the other two look like versions of Donald Trump.

“No, but, I made this game,” he whines. “How will we find out who wins?”

“Ah,” one of the Trumps says. “For that, you’ll have to tune into the sequel, which will only cost $99 and will become a collector’s item in no time.”

METRO photo

By Leah S. Dunaief

Leah Dunaief

Peace. That is what religions ask for, what billions of people across all nations pray for. Why in our family of humanity is that goal so elusive?

Perhaps this is a question only for theologians and  philosophers to answer. But now, in this glorious holiday season, when we speak and sing of Peace on Earth, we all articulate the ideal.

Many seek, and indeed can find inner peace. But the dream of peace, the kind of peace that is defined as lack of conflict and freedom from fear of violence between individuals and groups, has never been achieved. 

When will there be such peace?

The answer, it seems, is when all humans are of good will.

And what does that involve?

For starters, it requires acceptance and respect for the “other.” We need to see each other as humans with the same ambitions and desires and feelings. Rather than look down on and despise people who are simply different, we can be intrigued and interested in those differences and therefore in those who are different.

We can invite into our world those who are different from us in the way of skin color or appearance or beliefs. And if we can do so, we can see them as humans, just like us, and bigotry cannot exist. For we cannot look down on ourselves. If we are to do so, starting now, racism and antisemitism and every other sort of hatred of our neighbors disappears.

For there to be Peace on Earth, it must start with accepting the stranger, the “other” among us.

Franklin the Bald Eagle at Sweetbriar Nature Center Photo by John Davis

By John L. Turner

“There are no passengers on Spaceship Earth. We are all crew.” 

— Marshall McLuhan, Canadian Philosopher and Media Expert 

John Turner

Walking through the backyard to add some coffee grounds and banana peels to the compost bin, I looked up to see, to my surprise, an adult Bald Eagle circling over a phalanx of maple trees. A splendid white head and tail shone brightly, sandwiching a massive dark body and wings. For each of the first several circles it became partially hidden by the maples halfway through its arc but soon broke out entirely into the sky of blue before slipping north. 

I was uplifted by this chance experience,  not only by the presence of the eagle itself, but for what the eagle represented — resilience. I knew full well that were I to have walked to the compost bin anytime from the 1960’s through the 1990’s I would have little to no chance of spotting an eagle because they were very few in number.    

Hammered by the widespread use of DDT, a persistent pesticide once viewed as a miracle chemical, Bald Eagle populations plummeted from the late 1950’s through the late 1970’s. There was a real fear this bird of prey would be extirpated in the lower 48 states and perhaps disappear entirely — yet another extinct species in the sad legacy of human impact to other inhabitants of the planet. 

Scientists soon determined that DDT interfered with the ability of eagles and other birds to make eggshells. In some cases they laid yolks with no shells at all; in most cases the shells were thinner, often cracking or breaking under the weight of the incubating adult. The species got a reprieve with the federal ban on the use of DDT by the Environmental Protection Agency, a campaign, by the way, that has its roots in Setauket, where the Environmental Defense Fund, which led the charge, was born. 

But half a century after DDT’s banning, we are witness to the result: Bald Eagle populations are surging, as evidenced by its 2007 demotion from the federal Endangered Species list. Today, there are more than a dozen active eagle nests on Long Island as this iconic species re-establishes its historic presence here. Other impacted species, like Peregrine Falcons and Ospreys also high on the food chain, have rebounded too and are more common than they were decades ago. As these species illustrate, bad environmental outcomes can be reversed (i.e. if they are reversible, unlike outcomes such as extinction).  

The reversibility of environmental problems and the resilience of natural systems is highlighted by two well-known examples that helped usher in the modern environmental movement: The blanketing haze of air pollution that choked the residents of Los Angeles during the 1960’s and Ohio’s Cuyahoga River catching on fire (yes a river catching on fire!) in 1969, fueled by copious amounts of oil dumped into it. Today, the air is much cleaner over Los Angeles as is the water in the Cuyahoga River, although there is, no doubt, still room for improvement in both places. 

With the passage of the Clean Air Act in 1970, the nation began on a path toward markedly better air quality. Factories and incinerators were required to install pollution control equipment as were mobile sources like trucks and cars. Cars were equipped with  catalytic converters which break down pollutants. Today, despite there being more stationary sources like factories and Americans driving considerably more miles and more vehicles on the road, concentrations of the top six pollutants such as particulate matter, volatile organic chemicals, carbon monoxide, nitrogen oxide, ozone, and sulfur dioxide have decreased by more than 75%. 

Another metric highlighting the improvement in air quality is reflected by the reduction in the number of “unhealthy air days” tracked in 35 major American cities. In 2001 there were 2,155 such days collectively in these cities; by 2019 the number had dropped to 466 (it has jumped up slightly in the last two years due to the numerous western wildfires).  

And we can thank the federal Clean Water Act (passed in 1972 we celebrate its 50th anniversary this year), for marked improvements in the quality of the nation’s waters. Although more progress is needed, we have made great strides in meeting the Act’s goal to “restore and maintain the chemical, physical and biological integrity of the Nation’s waters,” or as its goal has been better understood to say: “to make the nation’s waters drinkable, swimmable, and fishable.”

And these briny waters surrounding Long Island that we like to swim in and boat on are clearly cleaner than they were decades ago due to sustained governmental efforts catalyzed by the Clean Water Act. For example, if we jump to the Island’s North Shore and focus on the Long Island Sound we find water quality and overall environmental conditions have significantly improved since the 1980’s when collective intervention by the federal and state governments began to reverse downward trends in water quality. Foremost among these troubling signs were low to non-existent levels of dissolved oxygen (DO) levels (referred to as hypoxia and anoxia, respectively) suffocating bottom-dwelling species such as crabs and lobsters. 

These conditions were caused by too much nitrogen entering the estuary, mostly from sewage treatment plant (STP) discharges. The nitrogen set off algae blooms, events which pull DO out of the water column when the algae decomposes. Today the duration and areal extent of hypoxic conditions in the Long Island Sound are markedly lower than several decades before because of the many operational upgrades made at STP’s that reduce nitrogen levels in wastewater.   

A school of menhaden. Photo by Stephen Borghardt

An example of ecological recovery is being played out in the coastal waters around Long Island, most notably in the Atlantic Ocean along Long Island’s south shore. This story involves an oily fish — the menhaden — that a lot of other fishes, birds, and marine mammals  like to eat. The fish, also known as bunker, has prospered ever since the state several years ago banned their commercial harvest in New York waters. Schools of fish ranging from tens of thousands to millions of fish frequent the nearshore waters of the South Shore (these schools are easily recorded from aerial drones and the videos posted on YouTube). 

This largess has attracted humpback whales that are regularly seen close to shore, with their characteristic feeding behavior of breaking to the surface with an open mouth in the middle of a large school of fish. Aerial videos captured by drones show large fish in the form of various shark and tuna species swimming through these schools. Eagles and ospreys feed on menhaden as they move into bays, harbors, and the mouths of Long Island’s countless rivers and streams. The passage of an important state law has fueled a resurgence of marine life in the briny waters around the island.    

Given the many environmental afflictions we currently face, what are the take away lessons from these examples? Some might conclude the lesson is a permission slip or a continued license to pollute since Nature often has the ability to restore itself, so what’s the harm? I prefer to think that the resiliency of Nature means, more profoundly, that we live in a world of second chances, that environmental problems need not be depressingly intractable and irreversible, but can be successfully ameliorated. In many cases, recent history has proven we can right environmental wrongs.

What are the ingredients necessary to achieve success in turning around an environmental problem? I think a person or individuals persuasively spotlight a problem and others in a position of power or authority to do something about it. 

People like Rachel Carson who revealed the dangers of widespread pesticide exposure to wildlife and EPA Administrator William Ruckelshaus in a position to do something about it through the national ban on the use of DDT. Or staff within organizations like The Nature Conservancy explaining the ecological value of menhaden in coastal ecosystems to key individuals like New York State Assemblyman Steve Englebright who introduced and secured passage of the legislation to shut down the commercial harvest of menhaden in New York waters.

 And here’s the really good news — the first ingredient of this formula lies even closer — in the latent power possessed by you and me, if we’re unwilling to accept a dying and unclean world, but, instead, demand a planet vibrant and alive, one filled with whales and menhaden, eagles, clean air and water, salamanders in woodland pools, bees in wildflower-filled meadows, and piping plovers sharing our beloved beaches, keeping all the while in the back of our mind a recognition from past experience the damage that has been done to this resilient planet and its inhabitants doesn’t have to be permanent — often it is in our power and ability to reverse it, and in fact, to paraphrase McLuhan: “it is our responsibility, all being part of the crew, to do so.”   

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.

METRO photo

By Heidi Sutton

Tradition plays a big role during the holiday season. Food is at the center of many families’ traditions, which may include big family dinners and Sunday brunches together. 

Holiday baking sessions also hold a sacred spot in many households. Such sessions are a great opportunity for adults and children to have some fun in the kitchen and create some tasty treats the whole family can enjoy. 

Baked goods devotees may find it hard to imagine the holidays without gingerbread, and this recipe for “Soft Glazed Gingerbread” from Elisabeth M. Prueitt and Chad Robertson’s Tartine cookbook (Chronicle Books) can ensure the whole family enjoys this holiday season staple.

Soft Glazed Gingerbread

YIELD: Makes 12 to 20 cookies

INGREDIENTS:

Dough

3 3⁄4 cups all-purpose flour

1 tablespoon cocoa powder

4 teaspoons ground ginger

11⁄2 teaspoons ground cloves

2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1 teaspoon salt

11⁄4 teaspoon freshly ground black pepper

1 cup unsalted butter, at room temperature

3⁄4 cup plus 2 tablespoons granulated sugar

1 large egg

1⁄2 cup dark molasses

2 tablespoons light corn syrup

Glaze

1 cup confectioners’ sugar

2 tablespoons water

DIRECTIONS:

To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Add the egg and mix well.

Add the molasses and corn syrup and beat until incorporated. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.

Preheat the oven to 350 F. Line a baking sheet with parchment paper on a nonstick liner. Unwrap the dough and place on a floured work surface. Roll out the dough 1⁄3-inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. 

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth. 

When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. The cookies will keep in an airtight container in a cool place for about 2 weeks. Do not freeze.

UPDATE: Samson has been adopted! 

MEET SAMSON!

Samson is an eight year-old Male Boxer/Pit Mix who was found abandoned in a park with his sister after his mom passed away. His sister, Delilah, has found her furever home, but Samson is still sadly at the Smithtown Animal Shelter waiting for a loving owner to come along. Samson adores people, is a big fan of snuggles, and is very friendly and gentle. He often gets overlooked because of his age, but he has as much energy and desire to play as any young dog. Samson will do well in a home with older children and with some dogs.

If you are interested in meeting Samson, please fill out an application to schedule time to properly interact with him in a domestic setting, which includes a Meet and Greet Room, the dog runs, and a Dog Walk trail.

Additional Foster Opportunity:

If you have no other pets or young children at home, and are looking for a way to serve your community, please consider signing up to be a foster. Foster parents provide temporary care for cats, kittens, and dogs in their own homes. Some animals need as little as two weeks of care, while others may need care for extended periods of time.

Download the Foster Application at:

https://www.smithtownny.gov/DocumentCenter/View/4325/Foster-Application

Thinking About Adoption:

The Smithtown Animal Shelter’s primary concern is finding the perfect home for each animal that finds his/her way to us. The Animal Control Officers and Kennel Attendants at the Smithtown Animal Shelter will go out of their way to ensure both the rescued and rescuer are made for one another.

Residents who have other pets can arrange to bring your four-legged family member to the shelter or set up an at home meet & greet to see how your prospective family member does with other family, pets and the household itself. Please allow yourself an hour minimum to meet with your potential new family member.

Hours at the Smithtown Animal Shelter, 410 Middle Country Road, Smithtown are currently Monday – Saturday 10AM – 3PM. (Sundays and Wednesday evenings: by appointment only).

While they are open to the public, they ask that you call ahead to schedule an appointment.

To inquire about the Pet of the Week or to meet your potential soulmate, please call the Smithtown Animal Shelter at 631-360-7575.