Columns

From left, Patricia Wright with Pamela Reed Sanchez, President and CEO of the Seneca Park Zoo Society with the Warrior Award, a depiction of a tree growing out of rock, designed and created by artists at the Corning Museum of Glass. Photo courtesy of Amanda Lindley

By Daniel Dunaief

For only a short period of time, Patricia Wright was just a primatologist who studies the charming lemurs of Madagascar.

Now the Herrnstein Professor of Conservation Biology and Distinguished Service Professor at Stony Brook University, Wright first trekked to the island nation off the southwest coast of the African continent in 1986 to understand and study these unique primates.

Within a year, she realized she wouldn’t have much to observe and understand in a perilously short time if she didn’t also work to protect them, their habitat, and many other threatened and endangered animals and plants.

With the help of the government of Madagascar, Wright created a protected area known as Ranomafana National Park, which includes 41,500 hectares of space, keeping loggers, poachers and others from threatening to eradicate animals and plants that are unique to the country.

Between the original effort to create the national park and today, Wright has collected numerous honors and distinctions. She has won three Medals of Honor from the Malagasy government and become the first female recipient of the coveted Indianapolis Zoo Prize in 2014.

Recently, the Seneca Park Zoo in Rochester, New York named Wright its inaugural “Conservation Warrior,” providing her with a $20,000 prize in recognition for conservation work that has had a lasting, meaningful impact on species survival.

Patricia Wright with her Warrior Award from the Seneca Park Zoo.

“Dr. Wright’s early years were spent in Rochester, New York and it is fitting that the inaugural Conservation Warrior award be bestowed upon arguably the most influential conservationist to come out of the Finger Lakes region,” Pamela Reed Sanchez, President and CEO of the Seneca Park Zoo Society, explained in an email.

The newly anointed conservation warrior recently traveled to Montreal as a member of the Madagascar delegation at the fifteenth meeting of the Conference of the Parties to the Convention on Biological Diversity, or COP-15.

While she’s in Montreal, she plans to meet with conservation donors in an all-out effort to save wildlife on Madagascar, where almost all the reptiles and amphibians, half of its birds and all of its lemurs are only found on the island nation.

Wright hopes to raise $250 million for the country and $50 million for Centre ValBio (CVB), the research station she created in Ranomafana in 2003 and that employs 80 Malagasy staff. CVB has developed a conservation network around CVB that includes work with 75 villages.

Drew Fellman, who directed and wrote the Island of Lemurs documentary, encouraged donors to support Wright’s efforts. Wright and CVB are at the “front line of defense and anyone who cares [about] wildlife and endangered species should lend them a hand,” Fellman wrote in an email. He described how some species of lemurs are down to fewer than 10 individuals and “without conservation, there will be nothing left to research.”

In areas where conservation isn’t a priority, the region has lost habitat and biodiversity. In the northern areas of Madagascar, loggers and timber exporters reduced rainforest areas to grasslands, she said.

In the bigger picture, Wright said Madagascar needs funding immediately as the country is “closer to the brink of extinction with so many more species.” Saving plants and animals in Madagascar extends beyond committing to the protection and stewardship of vulnerable creatures. It also could provide benefits for people.

“So many lemur species are close relatives [to humans] and contain genetic information” about Alzheimer’s, diabetes and other conditions, she said. Additionally, creatures like bamboo lemurs regularly eat large quantities of cyanide, which would kill humans. Understanding how they can tolerate such high quantities of cyanide could provide an antidote.

The forests in the national park, which might otherwise attract loggers, prevent erosion, silting and landslides, she explained.

The benefit of a research stations like CVB extend beyond gathering information and conducting experiments.

In a recent correspondence in Nature Communications, lead author Timothy Eppley, a postdoctoral fellow at San Diego Zoo Wildlife Alliance along with three other scientists including Wright, argues that field research stations “are on the front line of biodiversity conservation, acting as no-take zones that rewild surrounding ecosystems.”

In the correspondence, Eppley and his colleagues said that these stations are “invisible” in global environmental policy, despite their importance in conservation.

“Our point in the paper is that this has not been given any conservation attention,” said Wright. “Nobody is funding us for doing conservation” even though these sites are “conservation engines. We should be given recognition and more conservation money.”

Eppley, who leads SDZWA’s lemur conservation program, added that the Nature correspondence didn’t include any of the data the group collected.

While Eppley cautioned in an email sent from Madagascar that it’s difficult to generalize about conservation efforts at field stations, he said many have some conservation initiatives or projects, or that some element of their research includes a strong conservation component.

“Without the conservation piece, all other research will eventually disappear: we need the ecosystem and animals to exist in the first place,” he explained.

Eppley suggested that scientists often approach conservation initiatives that they can test on a small scale and then, if they are effective, find the best way of scaling up those initiatives for entire protected areas, landscapes, countries or broader geographic regions.

As for the honor Wright received from the Seneca Park Zoo, Eppley believes such recognition dovetails with their recent correspondence piece in Nature Communications.

Wright “founded CVB and has been tirelessly building it into a globally recognized field research station,” he wrote.

Bringing international recognition to the work being done at CVB “highlights the overall importance of field research stations and why they need to be included in global environmental policy frameworks,” Eppley added.

Walking improves bone health and brain volume

By David Dunaief, M.D.

Dr. David Dunaief

What does it take to get Americans off the sofa? We know that exercise is good for our long-term physical and mental health, but it’s still elusive for the majority of us. It’s just too tempting to let the next episode of our new favorite series autoplay or to answer those last 12 emails.

As kids, many of us tried to get out of gym class, and as adults, we “want” to exercise, but we “don’t have time.” I once heard that the couch is as bad as the worst deep-fried food. It perpetuates inactivity. Even sleeping burns more calories than sitting watching TV, for example.

I think part of the problem might be that we don’t know what type of exercise is best and how long and frequently to do it. 

I have good news. There is an easy way to get tremendous benefit with very little time involved. You don’t need expensive equipment, and you don’t have to join a gym. You can sharpen your wits with your feet.

Jane Brody has written in The New York Times’ Science Times about Esther Tuttle. Esther was 99 years old, sharp as a tack and was independently mobile, with no aids needed. She continued to stay active by walking in the morning for 30 minutes and then walking again in the afternoon. The skeptic might say that this is a nice story, but its value is anecdotal at best. 

Well, evidence-based medicine backs up her claim that walking is a rudimentary and simple way to get exercise that shows incredible benefits. One mile of walking a day will help keep the doctor away. 

Walking has a powerful effect on preserving brain function and even growing certain areas of the brain (1). Walking between six and nine miles a week, or just one mile a day, reduced the risk of cognitive impairment over 13 years and actually increased the amount of gray matter tissue in the brain over nine years.

Participants who had an increase in brain tissue volume also had a substantially reduced risk of developing cognitive impairment. Interestingly, the parts of the brain that grew included the hippocampus, involved with memory, and the frontal cortex, involved with short-term memory and executive decision making. There were 299 participants who had a mean age of 78 and were dementia free at the start of the trial. Imagine if you started earlier?

In yet another study, moderate exercise reduced the risk of mild cognitive impairment with exercise begun in mid-to-late life (2).

Even better news is that, if you’re pressed for time or if you’re building up your stamina, you can split a mile into two half-mile increments. How long does it take you to walk a half-mile? You’ll be surprised at how much better you will feel — and how much sharper your thinking is.

This is a terrific strategy to get you off the couch or away from your computer. Set an alarm for specific points throughout the day and use that as a prompt to get up and walk, even if it’s only for 15 minutes. The miles will add up quickly. In addition to the mental acuity benefits, this may also help with your psychological health, giving you a mental break from endless Zoom calls and your eyes a break from endless screens.

If you ratchet up the exercise to running, a study showed that mood also improves, mollifying anger (3). The act of running actually increases your serotonin levels, a hormone that, when low, can make people agitated or angry. So, exercise may actually help you get your aggressions out.

Walking has other benefits as well. We’ve all heard about the importance of doing weight-bearing exercise to prevent osteoporosis and osteoporotic fractures. Sadly, if you don’t use them, bones weaken and break. Walking is a weight-bearing exercise that helps strengthen your joints, bones and muscles. 

So, remember, use your feet to keep your mind sharp and yourself even-tempered. Activities like walking will help you keep a positive attitude, preserve your bones and help increase the plasticity of your brain.

References: 

(1) Neurology Oct 2010, 75 (16) 1415-1422. (2) Arch Neurol. 2010;67(1):80-86. (3) J Sport Exerc Psychol. 2010 Apr;32(2):253-261.

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.

Provolone cheese. Pixabay photo

By Bob Lipinski

Bob Lipinski

Provolone cheese has been enjoyed for decades by not only Italian-Americans, but the vast majority of the population. Regardless of whether it is imported from Italy (mainly from the south) or made domestically (mostly in Wisconsin), Provolone is enjoyed by itself or in a multitude of food recipes. 

Auricchio is the best-known brand of Provolone on both sides of the Atlantic. Gennaro Auricchio founded the Auricchio Cheese Company in San Giuseppe Vesuviano, near Naples, Italy, in 1877. In 1979, Gennaro’s great-grandson, Errico Auricchio, moved his family to the United States, and they settled in Wisconsin for the abundance of top-quality milk.

Provolone is classified in Italy as a pasta filata (plastic curd) cheese, which translates as “spun paste.” The curd is heated in hot whey, then kneaded or spun in long threads (similar to string cheese) until it is transformed into a soft and pliable ball suitable for shaping that can be hard or soft. Other examples are caciocavallo, mozzarella, and burrata.

Provolone, a cow’s milk cheese (once made from water buffalo milk), is light golden yellow in color, with a waxed exterior and creamy ivory interior. It is made in various shapes and sizes, including rectangular, ball, oval, round, wheels, and a giant salami (known as gigante). Depending on the age of the cheese, it is smooth to hard in texture with a mild to quite tangy and even sharp flavor. 

Provolone is good for grating when hard. It is available in three styles — dolce (sweet) with a sweet and delicate flavor, which is aged for two to three months; piccante (piquant), sharp and slightly salty, which is aged longer; and affumicato, which is smoked for one week, then aged for two months.

Provolone cheese. Pixabay photo

Provolone cheese is made in several of Italy’s regions. Some examples are:

Provolone del Monaco: A semi-hard, provolone cheese made in Campania, has a russet exterior and hazelnut color interior. It is cylinder-shaped with a pleasing, sweet, buttery flavor and a light, pleasant taste.

Provolone Lombardo: A provolone cheese made in the provinces of Brescia and Cremona in Lombardy.

Provolone Valpadana: A provolone aged several months, which is made in the regions of Emilia-Romagna, Lombardy, Trentino-Aldo Adige, and Veneto. It has a firm texture and mild aroma, which sharpens with age.

Provolone pairs well with many red and white wines, including reds: Dolcetto, Merlot, Primitivo, Valpolicella, Zinfandel; and whites: Orvieto, Riesling, Sauvignon Blanc, Soave. It is also wonderful paired with a dry sherry wine.

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].

METRO photo

The COVID-19 pandemic has brought unforeseen challenges for nearly everyone in our nation and world.

COVID-19 has already claimed the lives of 6.65 million people around the globe, 1.09 million of which are in the U.S. Countless more have been infected, with the illness hitting hardest the elderly and those with preexisting conditions. In this time, however, perhaps no demographic sacrificed more greatly than our youth. 

We made a decision: Would we let the kids — who were not nearly as vulnerable to the disease as their older counterparts — continue their lives as usual? Or would we limit their in-person activities and restrict their social gatherings to curb the spread of COVID-19? Given a choice between age and youth, we opted for age.

Many children were shut out from traditional social interactions during those critical early years of their emotional and psychological maturation. Sadly, many high school seniors lost their graduation ceremonies, proms and final sport seasons. 

In the absence of interpersonal connections, our young became increasingly dependent upon their technologies. Zoom sessions quickly replaced the classroom. Video games supplanted schoolyards and after-school hangouts. Their relationships with the outer world became mediated through a digital screen.

There is still much to learn about the long-term social and psychological impact of the pandemic on our youth. How will the frequent COVID scares, forced separations, quarantines and widespread social panic affect their developing minds? This remains an open question.

As we transition into the post-COVID era, we know that our young will have difficulty adapting. Right now, they need our help more than ever.

The generation that came out of World War I is often called the “Lost Generation.” A collective malaise defined their age following the shock and violence during that incredible human conflict. 

Members of the Lost Generation were often characterized by a tendency to be adrift, disengaged from public life and disconnected from any higher cause or greater purpose. Right now, our youngsters are in jeopardy of seeing a similar fate. 

Like the Great War, the COVID-19 pandemic was outside the control of our children, with the lockdowns and mandates precipitating from it. Yet, as is often the case, the young bore more than their share of hardship.

We cannot allow Gen Z to become another Lost Generation. They have suffered much already, and it is time that we repay them for their collective sacrifice. To make up for that lost time, parents and teachers must try to put in that extra effort. 

Read with them, keep up with their studies, and apply the necessary balance of support and pressure so that they can be stimulated and engaged in school. Keep them from falling behind.

Remember to limit their use of technology, encouraging instead more face-to-face encounters with their peers. These interactions may be uncomfortable, but they are essential for being a fully realized human being. Devices cannot substitute these vital exchanges.

As it is often said, difficult times foster character and grit. Perhaps these COVID years will make the young among us stronger and wiser. But we must not allow the COVID years to break them either. 

Despite their lost years, with a little effort and love they will not become another lost generation.

Takeout food. METRO photo

By Daniel Dunaief

Daniel Dunaief

I could take it personally, you know. I mean, come on! Does this happen to everyone?

Okay, so, check it out. First, I’m coming back from the airport, and I’m starving. I don’t tend to eat too much on days when I’m on a plane. I have a sensitive stomach, yeah, right, poor me, and I’m a bit, which is an understatement, of a neurotic flier. The combination doesn’t tend to make travel, food and me a harmonious trio.

Okay, so, there I am in the car, on the way home, and my wife can tell that I’m hungry. Ever the solution-finder, she suggests I order food from a local restaurant. When I call, the woman on the phone takes my order, which includes a salad with blackened chicken, and tells me I have to get there within half an hour because they’re closing.

When we arrive home, I bring in my small bag, grab the keys, and race out to the restaurant.

“Are you Dan?” she asks hopefully as I step towards the counter.

“Yes,” I say, realizing that I’ve cut the half-hour mark pretty close.

“Here’s your food,” she says, shoving the bag across the counter.

“This is everything?” I ask.

“Yes,” she says, as she rings me up and is clearly eager for me to step outside so she can lock the door and go on to the portion of her evening that doesn’t involve taking food requests, handing people food and charging them for it, all while standing near a gratuity jar that says, not so subtly, “Even the Titanic tipped.” That, I suppose, should inspire me to consider forking over a few extra dollars.

I stop at the supermarket for a few items next door, drive home and bring the bag into the dining room, where my wife opens it.

“Uh, Dan?” she says tentatively. “They forgot your salad.”

“What?” I rage, between clenched teeth in the kitchen as I unload the groceries.

“Your salad isn’t here. Did they charge you for it?”

“Yes,” I say, as I grab some slices of turkey I bought for lunch and a few salad items.

The next day, I called the restaurant to explain that my food didn’t come. The manager said he came in that morning and saw a salad with blackened chicken in the refrigerator. He says he can make a new one that day or can leave me a gift card. I opt for a new salad,

When I arrive, the same redheaded woman with a nose ring from the night before greets me.

“If it makes you feel better, I forgot much bigger parts of other people’s order,” she says, with a curious mix of sheepishness, humor and pride.

“No, how is that supposed to make me feel better?” I ask.

Still in food ordering mode, and perhaps not having learned my lesson, I ordered two breakfasts the next morning and, this time, received a single order that was a hybrid of my wife’s and mine.

That night, my wife and I went to a professional basketball game. Stunningly, the person operating the scoreboard had the wrong statistics for each player and the wrong names and uniform numbers of the players on the floor.

What’s happening? Is customer service a thing of the past? Are we better off with artificial intelligence or online systems?

I realize that the missed food could have happened with anyone at any time and that the thankless job of taking orders, preparing food and making sure people get what they order isn’t particularly exciting. 

Are people not taking responsibility in their jobs? Are they proud of their mistakes? Has customer service become like our appendix, a vestigial organ in our culture?

I’m the type of consumer who would eagerly become more loyal and would recommend services when the people who work at these establishments show me they care, want my business, and can be bothered to provide the products I purchased. Companies, and their staff, should recognize that I’m likely not the only one who enjoys efficient, professional and considerate customer service.

By Leah S. Dunaief

Leah Dunaief

Just to add some excitement to my life, I had Mohs surgery this past week. Of course, it was not my idea. The dermatologist identified a spot on the side of my nose as possibly the beginning of a basal cell carcinoma, scraped it off and sent it for a biopsy. The report came back positive.

The next step in this situation was a visit to a Mohs surgeon, who specializes in removing the unwelcome cells.

So off I went.

Now typically there are three types of skin cancers: basal cell, squamous cell and melanoma. Mine was a basal, the least of the three and slowest growing. Nonetheless, it had to come off.

An appointment was made for the deed to be done. Now Mohs surgery, used first by Frederic E. Mohs in 1936,  is intended for areas totally visible, like the cheek or nose, where scars would be most undesirable. The skin with the troubled spot is cut away one layer at a time and then studied under a microscope. When a layer is found free of the cancer, the surgeon can stop removal. In that way, no more skin is cut away than is affected, minimizing the healing process and the scarring.

At the initial consult, I was told to come back at 8:30 a.m. last Monday and bring lunch and a book because there was no way to know in advance how deep the basal cells have penetrated and hence, how many layers may have to be removed.

“Plan to spend the whole day here,” the nurse instructed. “Of course you can leave as soon as the skin is cancer free.”

So I dutifully appeared at the appointed time, heart pounding, not knowing exactly what I was in for. For those facing Mohs surgery or will undergo the procedure in the future, here is what’s involved. And by the way, more and more people are developing various skin cancers because the skin is damaged by the sun, older people have had more time to be affected, and there are now more older residents in America than ever before. Thousands of baby boomers turn 65 every day.

Mohs surgery can be done in a hospital or a physician’s office. I was in an office. First, the nurse carefully and thoroughly wiped my face with antiseptic to prevent an infection. Pictures were taken to record the exact location of the spot. Then my upper body was draped, and the nurse injected pain killer in several locations on the nose and cheek, which each felt like a sharp but quick pinch.

When I was anesthetized, the physician entered, put on his surgical gloves, and the procedure began as Christmas music played softly in the background. It took less than five minutes to get the specimen for the lab. It takes about an hour for the slide to be inspected, using a special diagnostic machine.

I was then bandaged and sent out to wait. While I was waiting, I studied the others in the waiting room. Some had bandages on their ear or their cheek. One lady had a dressing on her scalp. A man had one on his neck. All were reading.

I also enjoyed the company of my son, who accompanied me throughout this experience, for it gave us an opportunity to chat and catch up on the latest. That was the silver lining.

In less than an hour, the nurse waved me back into the procedure room, and I swooped up my untouched lunch, my book and my coat and anxiously followed her.

“It’s all clear,” she said smiling. “No further cancer.”

“Hot dog!” I exclaimed, thereby giving both the young nurse and youngish doctor a laugh. Apparently, they were not familiar with that enthusiastic expression. I guess the current phrase would have been,

“Cool!”

Then the surgeon took a thin slice of skin from elsewhere on my nose, and using this plastic surgery technique, covered the surgical site. The wound was next stitched up and covered with a pressure bandage that was to remain until the next day.

Happily we could leave. The task now is to keep the area clean and manage the ensuing pain until the healing is complete.

Until then, should we cross paths, I hope you won’t confuse me with your neighborhood raccoons. Or think that I was in a bar fight and got punched in the eye.

Krispy Kreme

Welcome to the 12th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home! 

Herman and Lily

 

Meet Herman and Lily

Influential and successful in their own right, meet Little Shelter’s newest power couple, Herman and Lily! This five year old Yorkie mix and this eight year old Lhasa apso complement each other perfectly, making the case for why a double adoption is an excellent idea! Doing everything in sync, whether a walk, enjoying a pet or sharing secrets, these two are always seen side by side; their bond unmistakable. Herman is considerate and protective of his best friend, while Lily usually allows him to have control of the TV remote! Ready to enlarge their circle and welcome in a family, they are looking forward to meeting you…we suggest that you don’t keep them waiting! Call 631-368-8770.

Jack

Meet Jack

Jack is a senior Jack Russell Terrier at Brookhaven Animal Shelter in need of a hospice home. He is probably about 14 years old, is good with dogs and cats and is full of spunk. This poor sweetheart has chronic kidney disease and is on a special diet. He needs a home that will give him the extra TLC he deserves, maybe some nice home cooking too! If you are interested, please submit a matchmaker application, www.brookhavenny.gov/animalshelter. For more information, call 631-451-6950.

Linx

Meet Linx

Linx was taken to Smithtown Animal Shelter as a stray and was never claimed. This young boy is around 3 to 4 years old. He is well mannered and housebroken. Linx is beyond a typical German Shepherd and needs a GSD experienced owner. He is ball and stick obsessed and loves to play. Linx is a good natured dog that needs a strong Alpha leader to follow. He requires a very active home that will meet his mental and physical stimulation needs. Linx does not want to snuggle, he only wants to play. If you would like to meet this beautiful boy, please schedule an appointment by calling 631-360-7575.

Sebastian Miguel

Meet Sebastian Miguel – ADOPTED! HAPPY LIFE SWEET BOY!

Though only ten months old, this young charmer at Little Shelter already has the suave, debonair thing down pat! Meet Chihuahua mix and certified heart throb, Sebastian Miguel! Full of excitement and zest for life, this Passage to Freedom traveler has passed inspection with flying colors and is ready to be adopted into his forever home, eager to become part of a real family. Fun loving and busy, Chihuahuas like nothing more than being with their people and make wonderful go-everywhere companions. Stop by Little Shelter soon to meet the “man” of your dreams. Call 631-368-8770.

Krispy Kreme

Meet Krispy Kreme

This is Krispy Kreme, a handsome orange tabby available for adoption at Little Shelter in Huntington. Krispy Kreme is a young adult male who has been a very good boy this year. He  loves to play, be picked up, and all he wants is to be someone’s buddy for the holidays. Will that be you? Call 631-368-8770.

Home for the Holidays

The Town of Brookhaven Animal Shelter and Adoption Center is celebrating the holiday season with its “Home for the Holidays” promotion, featuring free pet adoptions now through the month of December. Each adoption includes free neuter or spay, vaccinations, microchip, heartworm test, flea and other tests. The normal adoption fees are $137 for a dog and $140 for a cat. All adoptable pets are looking for a forever home this holiday season. If you are interested in adopting a dog or cat, visit the Brookhaven Animal Shelter and Adoption Center located at 300 Horseblock Road in Brookhaven. Hours are Monday through Friday from 9:30 am to 3:30 pm, Saturday from 10 a.m. to 3:30 p.m. and Sunday from 11 a.m. to 3:30 p.m.. For more information, visit www.BrookhavenNY.gov or call 631-451-6950.

Check out the next Paw Prints in the issue of Jan. 12, 2023

Paw Prints is generously sponsored by Mark T. Freeley, Esq.

Stock photo

Here we are in the midst of the holiday season.

In the Dec. 1 TBR News Media article, “Check in with each other, yourself before approaching holidays, local doctors urge” by Daniel Dunaief, medical professionals stressed the importance of people visiting or calling loved ones and taking note of their moods.

The doctors had additional excellent advice: Check in with yourself during this busy season, too.

The last few weeks may have been overwhelming for many people with preparing the house for company, decorating and ensuring there’s a special gift for everyone.

While stressing about how clean the house is or if it’s decorated enough, sometimes what gets lost in the mayhem is that this is the season when people make more of an effort to gather, to stop for a bit and to catch up. In the grand scheme, our home doesn’t need to look like it’s ready for a photo shoot with Homes & Gardens to spend quality time with our loved ones.

It’s the time of year when we tend to reach out to those who don’t live near us, too. Whether it’s a call, text, letter or card, it is wonderful when we reconnect and take a trip down memory lane.

As for the stress of gift giving, it doesn’t have to get out of control. Following a budget and avoiding charging presents can go a long way regarding our bank balances. In addition to exchanging presents, there are so many ways to show we care. 

People can also share their talents or skills by gifting a picture they painted or a poem they wrote. A loved one may need help painting a room or raking the leaves. Why not offer the gift of time?

Sometimes the gift of time is the most cherished present of all, and many people, especially parents and grandparents, would appreciate some one-on-one time put aside for them, whether it involves a free or inexpensive activity or just talking over hot beverages.

There’s a sacred side of this season, too, that sometimes gets lost in the hustle and bustle. Just sitting and thinking of the miracles represented by Christmas and Hanukkah can bring much-needed stress relief.

This time of year should be about hope and starting fresh in the new year. The holidays are a time for joy and laughter, a moment to celebrate the many blessings in life. Materialism and commercialization of the holidays and competing with our neighbors over holiday displays may create unnecessary pressures for us, perverting the meaning of the season.

Here’s to a relaxing holiday season filled with family and friends, from TBR News Media.

TIME TO VOTE

From whimsical to classic, over 60 decorated trees line the walkways of the Stony Brook Village Center for the Ward Melville Heritage Organization’s annual Holiday Tree Competition. Voting for the competition is now open to the public through Dec. 21. Ballots for voting can be found in all shops within the Village Center.                                                                                                                   Photos by Heidi Sutton/TBR News Media

Vanilla Holiday Cupcakes

By Heidi Sutton

Whether you’re baking for an upcoming holiday party, or you’re trying to plan an entire holiday dinner menu for your family and friends, it’s never a bad idea to whip up a batch of cupcakes. Often overlooked in favor of all those cookies and pies, cupcakes are just as easy to eat while also being so much fun to decorate with the kids. Try these Vanilla Holiday Cupcakes if you’re looking for a new recipe that will wow your guests during your holiday festivities. They’re easy, delicious and even double as holiday décor!

Vanilla Holiday Cupcakes 

YIELD: Makes 24 cupcakes

INGREDIENTS:

Cupcakes:

 3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup sugar

1 stick unsalted butter (room temperature)

3/4 cup milk

1 1/2 teaspoons pure vanilla extract

Frosting:

1 cup unsalted butter, softened

16 ounces regular cream cheese, softened

2 teaspoons vanilla extract

8 cups powdered sugar

1/2 teaspoon salt

For Decorating:

SNOW GLOBE:  Ornaments and gingerbread cookies

SNOWMAN: Marshmallows, pretzel sticks and peanut butter cups

TREES: Pretzel sticks and green frosting

DIRECTIONS:

Cupcakes:

Preheat oven to 350°F. Sift flour and baking powder and set aside. In a mixer, cream butter and sugar until light and fluffy while adding eggs one at a time, add in vanilla extract.  Gradually add flour mixture and milk to mixer until well incorporated. Divide batter evenly on cupcake liners. Bake for about 18-20 minutes. Let cool on a wire rack before decorating.

Decorating/Frosting: 

In a bowl, add the butter and cream cheese and whisk well until lump-free. Add the vanilla extract and salt and mix some more. Mix in the powdered sugar until combined. Using a regular icing tip, pipe the frosting onto the cupcake. Decorate with optional toppings as pictured in image.

Recipe Tips: 

— For the frosting, make sure to remove the butter and cream cheese from the fridge so that it will be easier to mix and make the frosting.

— If making the snowman, use icing to hold the pieces together.