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Lemon Chiffon Pie. METRO photo

By Barbara Beltrami

When I think of summer desserts, the word “chiffon” immediately comes to mind and conjures up visions of airy cakes and pies light as summer frocks or curtains riffled by summer breezes. Fruit lends them their pastel colors … raspberry and strawberry pinks, lime greens, lemon yellows and blackberry lavenders, while egg whites and/or gelatin give them their voluminous substance.  

Lemon Chiffon Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS: 

2 1/4 cups cake four

3 teaspoons baking powder

1 1/2 cups sugar

1 teaspoon salt

1/2 cup vegetable oil

5 egg yolks

3/4 cup cold water

2 teaspoons finely grated lemon zest

7 – 8 egg whites

1/2 teaspoon cream of tartar

DIRECTIONS:

Preheat oven to 325 F. Into a large bowl sift the cake flour, baking powder, sugar and salt. Make a well in the center, then pour in oil, egg yolks, cold water and zest. Beat 2 minutes at medium speed, until very smooth.  In a separate large bowl beat egg whites with cream of tartar until stiff peaks form. With a rubber spatula, fold first mixture, a little at a time, into egg whites until completely blended. Do not beat or stir. Pour into an ungreased 10-inch tube pan.  

Bake 50 minutes, then raise heat to 350 F and about bake another 15 minutes, until top springs back when you dent it with your finger. Remove from oven, turn pan upside down on a wire cake rack and let cool completely. Gently loosen cake from sides of pan with a spatula or knife and remove from pan; turn right side up and serve with lemon sorbet.

Lime Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One  9” baked pie shell

1 tablespoon unflavored gelatin

1 cup sugar

1/8 teaspoon salt

1/4 cup cold water

1/2 cup freshly squeezed lime juice

4 eggs, separated

1 tablespoon finely grated lime zest

Fresh mint sprigs for garnish

DIRECTIONS:

In a large bowl combine the gelatin, half a cup of the sugar, salt, water and lime juice; add egg yolks and beat on medium speed until well blended; transfer to large saucepan and, stirring constantly, cook over low heat until gelatin dissolves, about 5 minutes. Stir in lime zest, cover and chill until mixture starts to thicken, about 30 minutes. In a large bowl, beat egg whites on high speed until foamy, add remaining half cup of sugar gradually until egg whites form stiff peaks. With a spatula, gently fold in gelatin mixture, a little at a time, until completely blended; transfer to pie shell and chill. Garnish with mint sprigs and serve with mango sorbet.

Strawberry Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 graham cracker pie crust

One 1/4-ounce envelope unflavored gelatin

2 cups fresh strawberries, washed and hulled (local, if available)

3 large eggs, separated

3/4 cup sugar

Generous pinch salt

1 tablespoon freshly squeezed lemon juice

DIRECTIONS:

Prepare pie crust according to package directions. Soften gelatin in one cup cold water. In a food processor or blender puree one cup of the strawberries until smooth.  Beat egg yolks lightly, then combine with half a cup of the sugar, salt and lemon juice in top of a double boiler. Stirring frequently, cook over simmering water until mixture thickens enough to coat a metal spoon, about 5 minutes; remove from heat. Add softened gelatin to yolk mixture, stir until dissolved, stir in pureed strawberries, then set aside to cool. 

Beat egg whites until soft peaks form; gradually add remaining quarter cup of sugar, then continue beating until stiff peaks form; with a rubber spatula carefully fold into cooled berry mixture, then pour into crust and smooth with spatula. Halve the remaining cup strawberries and arrange, cut side down, in pattern over mixture. Chill until firm and serve with iced coffee or iced tea.

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Pixabay photo
The list of fiber’s health benefits is growing

By David Dunaief, M.D.

Dr. David Dunaief

According to the most recent USDA survey data, Americans are woefully deficient in fiber, consuming between 10 and 15 grams per day. Breaking it down further into fiber subgroups, consumption levels for legumes and dark green vegetables are the lowest in comparison to suggested levels (1). This has pretty significant implications for our overall health and weight.

Still, many people worry about getting enough protein. Most of us — except perhaps professional athletes or long-distance runners — get enough protein in our diets. Protein has not prevented or helped treat diseases to the degree that studies illustrate with fiber.

So, how much fiber is enough? USDA guidelines stratify their recommendations based on gender and age. For adult women, they recommend between 22 and 28 grams per day, and for adult men, the targets are between 28 and 35 grams (1). Some argue that even these recommendations are on the low end of the scale for optimal health.

In order to increase our daily intake, several myths need to be dispelled. First, fiber does more than improve bowel movements. Also, fiber doesn’t have to be unpleasant. 

The attitude has long been that to get enough fiber, one needs to eat a cardboard box. With certain sugary cereals, you may be better off eating the box, but on the whole, this is not true. Though fiber comes in supplement form, most of your daily intake should be from diet. It is actually relatively painless to get enough fiber; you just have to become aware of which foods are fiber-rich.

All fiber is not equal

Does the type of fiber make a difference? One of the complexities is that there are a number of different classifications of fiber, from soluble to viscous to fermentable. Within each of the types, there are subtypes of fiber. Not all fiber sources are equal. Some are more effective in preventing or treating certain diseases. 

Take, for instance, one irritable bowel syndrome (IBS) study (2). It was a meta-analysis of 17 randomized controlled trials with results showing that soluble psyllium improved symptoms in patients significantly more than insoluble bran.

Reducing disease risk and mortality

Fiber has very powerful effects on our overall health. A very large prospective cohort study showed that fiber may increase longevity by decreasing mortality from cardiovascular disease, respiratory diseases and other infectious diseases (3). Over a nine-year period, those who ate the most fiber, in the highest quintile group, were 22 percent less likely to die than those in lowest group.

Patients who consumed the most fiber also saw a significant decrease in mortality from cardiovascular disease, respiratory diseases and infectious diseases. The authors of the study believe that it may be the anti-inflammatory and antioxidant effects of whole grains that are responsible for the positive results.

A study published in 2019 that performed systematic reviews and meta-analyses on data from 185 prospective studies and 58 clinical trials found that higher intakes of dietary fiber and whole grains provided the greatest benefits in protecting participants from cardiovascular diseases, type 2 diabetes, and colorectal and breast cancers, along with a 15-30 percent decrease in all-cause mortality for those with the highest fiber intakes, compared to those with the lowest (4).

We also see benefit with prevention of chronic obstructive pulmonary disease (COPD) with fiber in a relatively large epidemiologic analysis of the Atherosclerosis Risk in Communities study (5). The specific source of fiber was important. Fruit had the most significant effect on preventing COPD, with a 28 percent reduction in risk. Cereal fiber also had a substantial effect but not as great.

Fiber also has powerful effects on breast cancer treatment. In a study published in the American Journal of Clinical Nutrition, soluble fiber had a significant impact on breast cancer risk reduction in estrogen negative women (6). Most beneficial studies for breast cancer have shown results in estrogen receptor positive women. This is one of the few studies that has illustrated significant results in estrogen receptor negative women. 

The list of chronic diseases and disorders that fiber prevents and/or treats is continually expanding.

Where is the fiber?

Foods that are high in fiber are part of a plant-rich diet. They are whole grains, fruits, vegetables, beans, legumes, nuts and seeds. Overall, beans, as a group, have the highest amount of fiber. Animal products don’t have fiber. These days, it’s easy to increase your fiber by choosing bean-based pastas. Personally, I prefer those based on lentils. Read the labels, though; you want those that are solely made from lentils without rice added.

If you have a chronic disease, the best fiber sources are most likely disease-dependent. However, if you are trying to prevent chronic diseases in general, I recommend getting fiber from a wide array of sources. Make sure to eat meals that contain substantial amounts of fiber, which has several advantages: it helps you avoid processed foods, reduces your risk of chronic disease, and increases your satiety and energy levels.

Certainly, while protein is important, each time you sit down at a meal, rather than asking how much protein is in it, you now know to ask how much fiber is in it. 

References: 

(1) USDA.gov. (2) Aliment Pharmacology and Therapeutics 2004;19(3):245-251. (3) Arch Intern Med. 2011;171(12):1061-1068. (4) Lancet. 2019 Feb 2;393(10170):434-445. (5) Amer J Epidemiology 2008;167(5):570-578. (6) Amer J Clinical Nutrition 2009;90(3):664–671. 

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.

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Pixabay photo

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

When is enough, enough? How many more innocent children have to be martyred before we take the blinders off and heed the call to action?!

Twenty-one additional families have to live with the profound sense of loss of life of those they have loved. Nineteen innocent school-age children and two teachers were massacred by a depraved 18-year-old, who was legally allowed to purchase two automatic rifles that are used for war, not hunting or innocent self-defense. How can the people that we have elected to lead us remain silent? By their silence, they demonstrate complicity!

Does a senator or congressperson have to have his or her son or daughter murdered before they have the guts to stand up for justice and speak out for common sense gun safety? This is not about denying any American citizen his or her second amendment rights — it is about ensuring the safety of all American citizens, no matter what their age.

When will those who lead us have the guts to lead and not be bought off by the gun lobby, the insurance lobby or any other special interest groups that do not care about the life and safety of ordinary Americans?

Many in power are not doing their jobs on both sides of the aisle. They need to be voted out of office this election cycle. The silent majority needs to stand up, be counted and act on behalf of the innocent.

Schools were always a safe place for children to grow, learn and have fun. Another student body of more than 600 students has been traumatized. How long will it take for them to move beyond their fears? Some will carry this trauma for the rest of their lives; it will impact their journey forever. Other students will have a chance to recover, but it will be a hard road especially since this poor Texan community does not have the trained mental health professionals to assist these students and their families. 

Will government step in? Who knows? It seems rather clear by all the school shootings in the past 10 years that the government and our leadership does not care! 

Every religious leader who reads this column, I pray you have the courage to challenge your congregation to give voice to this very important human life issue. Every child in America deserves to feel safe and be safe in every environment. We need to demand universal background checks and common-sense gun safety laws that will protect all Americans everywhere.

We also need to develop national protocols when a high school student is identified as a threat to the safety of his or her classmates. Mental illness in this country is out of control and untreated. Suspension and/or expulsion does not ensure safety.  Remember the Parkland massacre!

Our children are our greatest gift. May they never experience the trauma of Sandy Hook or Robb Elementary School. May we have the courage to move beyond our deafness. Our children are counting on us! 

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

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By Daniel Dunaief

Kelp, and other seaweed, may prove to be an oyster’s best friend. And, no, this isn’t a script for a new episode of SpongeBob SquarePants.

A thick, heavy leafy seaweed, kelp provides an environmentally friendly solution to several problems. Amid higher levels of carbon dioxide, the air has become warmer and oceans, including coastal regions, are more acidic. That’s because carbon dioxide mixes with water, producing negative hydrogen ions that lower the pH of the water.

Enter kelp.

A rapidly growing seaweed, kelp, which is endemic to the area, uses that carbon dioxide in the same way trees do, as a part of photosynthesis. By removing carbon dioxide, kelp raises the pH, which is helpful for the area’s shellfish.

The above graph shows pH scale measurements with and without kelp. The graph shows continuous pH (NBS scale) bubbling, and the addition of 4 x 104 cells mL-1 Isochrysis galbana added daily to simulate daily feedings of bivalves.  Image provided by Chris Gobler

That’s the conclusion of a recent study published in Frontiers in Marine Science by Stony Brook University Professor Christopher Gobler, Endowed Chair of Coastal Ecology and Conservation at the School of Marine and Atmospheric Sciences, and Mike Doall, Associate Director of Shellfish Restoration and Aquaculture at Stony Brook University.

In a series of five laboratory experiments and a field study, Gobler and Doall showed that kelp lowered acidification, enabling better growth for shellfish like oysters. “There was better oyster growth inside the kelp than 50 meters away” Doall said, in what he and Gobler describe as the “halo” effect.

Gobler was especially pleased with the implications of the field experiment.“While showing that  [result] in the lab was exciting, being able to improve the growth of oysters on an oyster farm experiencing coastal acidification proves this approach can have very broad implications,” Gobler said in a statement.

Doall estimates that kelp farmers can grow 72,000 pounds per acre of kelp in just six months, during the prime growing season from December through May.

Doall, whose primary role in the study was to grow the kelp and set up the field experiment, said he grew kelp at the Great Gun oyster farm in Moriches Bay that were up to 12 feet long. Over the last four years, he has grown kelp in 16 locations around Long Island, from the East River to Fishers Island.

This year, the team conducted kelp studies in nine locations. The best growth occurred in the East River and in Moriches Bay, Doall said. He harvested about 2,000 pounds each from those two sites this year and is primarily using the kelp in a host of fertilizer studies.

Gobler explained that using seaweed like kelp could enhance aquaculture.

“The intensification of ocean acidification now threatens bivalve aquaculture and has necessitated a solution,” Gobler said in a statement. “We believe our work is foundational to a solution.”

Above, Mike Doall during a recent kelp harvest in Moriches Bay. Photo by Cameron Provost

One of the challenges of using kelp to improve the local conditions for shellfish is that it grows during the winter through May, while the growing season for shellfish occurs during the summer.

“That is why we are now working on summer seaweeds,” Gobler explained in an email.

Gobler and Doall are looking for similar potential localized benefits from Ulva, a green sea lettuce, and Gracilaria, which is a red, branchy seaweed.

“Most water quality issues occur during summer, so it’s important to grow seaweed year round,” Doall said.

The Stony Brook scientists, who have worked together since the early 1990s when they were graduate students, are also exploring varieties of kelp that might be more heat tolerant and will try to use some of those on Long Island.

Woods Hole Oceanographic Institution is leading a project to hybridize these heartier strains of kelp, Doall said. GreenWave, which supports regenerative ocean farming, is also participating in that effort.

Gobler explained that they also plan to start earlier, which will extend the growing season.

While the different growing seasons for kelp and oysters may make kelp only part of the solution for reducing ocean acidification for shellfish, the different growing seasons makes the seaweed a complementary companion crop for commercial shellfish diggers.

Summer laborers who work on oysters can transition to kelp harvesting in the fall and winter.

A resident of Rocky Point, Doall lives with his wife Nancy, who teaches at North Coleman Road Elementary School in the Middle Country School District.

The Doall’s 23-year old daughter Deanna, who is a graduate of the University of Tampa, is currently traveling in Guatemala, while their 20-year old daughter Annie is attending Florida Gulf Coast University.

Doall grew up in Massapequa Park. As a 12-year old, he pooled his lawn mowing money with a friend’s paper route funds to buy a small boat with a 1967 10-horsepower Evinrude engine. The pair went out on bays to fish and, periodically, to clam.

Doall, who loves gardening and being in the ocean, described the two of them as being “notorious” for needing tows back to the shore regularly when their engine died.

The former owner of an oyster farm, Doall also enjoys eating them. He particularly enjoys eating oysters in the winter and early spring, when they are plump. His favorite way to eat them is raw on the half shell, but he also appreciates his wife’s “killer Oysters Rockefeller,” as he described it.

As for kelp, the current supply in the area exceeds the demand. The excess kelp, which farmers harvest to prevent the release of carbon dioxide and nitrogen that the seaweed removed from the water, can be composted or used for fertilizer, explained Gobler.

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Pixabay photo

By Michael Christodoulou

Michael Christodoulou
Michael Christodoulou

Now that cryptocurrencies so much in the news, you might be wondering if you should invest in them. But “invest” may not be the right word — because, in many ways, cryptocurrencies, or “crypto” for short, are more speculation than investment.

But what’s really the difference between a speculator and an investor? Probably the main factor is the differing views of time. A true investor is in it for the long term, building a portfolio that, over many years, can eventually provide the financial resources to achieve important goals, such as a comfortable retirement. But speculators want to see results, in the form of big gains, right now — and they’re often willing to take big risks to achieve these outcomes.

There’s also the difference in knowledge. Investors know that they’re buying shares of stock in a company that manufactures products or provides services. But many speculators in cryptocurrency don’t fully comprehend what they’re buying because crypto just isn’t that easy to understand. 

Cryptocurrency is a digital asset, and cryptocurrency transactions only exist as digital entries on a blockchain, with the “block” essentially being just a collection of information, or digital ledgers. But even knowing this doesn’t necessarily provide a clear picture to many of those entering the crypto world.

In addition to time and understanding, two other elements help define cryptocurrency’s speculative nature:

Lack of regulation: When you invest in the traditional financial markets, your transactions are regulated by the Securities and Exchange Commission (SEC), and the firms with which you invest are typically overseen by the Financial Industry Regulatory Authority (FINRA). Other agencies are also involved in regulating various investments. These regulating bodies work to ensure the basic fairness of the financial markets and to prevent and investigate fraud. 

But cryptocurrency exchanges are essentially unregulated, and this lack of oversight has contributed to the growth of “scam” exchanges, crypto market manipulation, excessive trading fees and other predatory practices. This “Wild West” scenario should be of concern to anyone putting money in crypto.

Volatility:  Cryptocurrencies are subject to truly astonishing price swings, with big gains followed by enormous losses — sometimes within a matter of hours. What’s behind this type of volatility? Actually, several factors are involved. For one thing, the price of Bitcoin and other cryptocurrencies depends heavily on supply and demand —  and the demand can skyrocket when media outlets and crypto “celebrities” tout a particular offering.

Furthermore, speculators will bet on crypto prices moving up or down, and these bets can trigger a rush on buying and selling, again leading to the rapid price movements. And many purchasers of crypto, especially young people, want to see big profits quickly, so when they lose large amounts, which is common, they often simply quit the market, contributing to the volatility.

The cryptocurrency market is still relatively new, and it’s certainly possible that, in the future, crypto can become more of an investment and less of a speculation. In fact, Congress is actively considering ways to regulate the cryptocurrency market. But for now, caveat emptor — “let the buyer beware.”

Michael Christodoulou, ChFC®, AAMS®, CRPC®, CRPS® is a Financial Advisor for Edward Jones in Stony Brook. Member SIPC.

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Wedding. Pixabay photo

By Daniel Dunaief

Daniel Dunaief

We’re finally here.

These poor couples have had to wait for days, months and years to tie the knot in front of family and friends. It’s such a relief that we can all gather again, celebrating the love that binds two people forever and that may, if it hasn’t already, lead to children.

It seems that the list of dos and don’ts for weddings has changed, just as so many other parts of modern reality have altered the way we go about our lives.

Here are a few of the dos and don’ts, starting with the don’ts.

— Cough. Ever. If you have to cough, swallow it or make it sound like a strange laugh. No one wants to hear a cough, least of all at a wedding. Go outside to cough. Cough in the car. Cough into your hand like you’re saying something private and being discrete. Go to the edge of the parking lot and cough.

— Chew with your mouth open. No one wants to see the food you’re eating, especially not in the third year of COVID-19.

—  Point to the food and say how much better you could make it. Look, we know that you’ve lost a step on your social graces from being home so often. We know that you’ve spent a great deal of time cooking meals to your satisfaction. We know that you are a great admirer of your own food, your own voice, and your own way of doing things. Appreciate that someone else has made the food and will clean it up and that they do things differently than you do. You can have food you know you love as soon as you walk back into your fortress of solitude.

— Talk about politics. You’re not going to convince anyone who doesn’t agree with you already of your views. So, why bring it up? This isn’t the time to try to make a reasoned argument with relatives who only share genes and nothing else. Smile if they bring something up you find disagreeable.

— Complain about the weather. The bride, groom and the extended family have no control over the weather. If it’s too hot, get a drink. If it’s too cold, shift back and forth from one foot to the other or bring a sweater. The weather is either perfect, dramatic, lovely or dynamic.

— Talk about your own wedding. If people were there, they remember. If not, they don’t need you to compare what’s going on to what you did. Your wedding may have been lovely, but you’re not there right now.

— Point to someone else’s mask and ask them why they’re wearing it. Do whatever is comfortable for you. Don’t tell anyone else what to do because, well, that doesn’t work and it gets people angry. They do their thing, you do yours.

— Binge watch shows while you’re waiting for the ceremony to start. Yes, the invitation said the party would start at 7 p.m. and it’s now 7:18 p.m. So what? You’re there to celebrate other people and to witness this lovely moment. Netflix and other shows can wait. Live your life.

— Show pictures of your pet. Many of us added dogs, cats and fish, particularly during the pandemic.

Okay, so, here is a short list of dos:

— Give other people a chance to talk. Silence, periodically, is okay. You don’t need to fill every quiet moment, if there are any, with your opinions, thoughts and experiences.

— Ask someone to dance who seems eager for a partner. Grab your mother-in-law, your brother-in-law, or your something-in-law by the hand, lead him or her to the floor, smile, and appreciate the chance to dance.

— Remember that you won’t have to see many of these people until the next blessed event, whenever that is.

— Thank the bride, groom and their families for a lovely event. Even if you hated it, you’ve got some good stories to share and you gave your wonderful pets a short break from you.

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Pixabay photo

By Leah S. Dunaief

Leah Dunaief

Medical scientists released fantastic news Sunday that made me think of my father and weep. In a small trial of 18 patients with rectal cancer, who took a particular drug, the cancer totally vanished. My dad died of rectal cancer in 1975.

Dr. Luis A. Diaz Jr of Memorial Sloan Cancer Center was an author of the paper published in The New England Journal of Medicine explaining the results, according to The New York Times. He said he knew of no other study in which a treatment completely obliterated a cancer in every patient.

“I believe this is the first time this has happened in the history of cancer,” the NYT quotes Diaz as saying. The trial was sponsored by the drug company GlaxoSmithKline. My dad and all these other patients faced chemotherapy, radiation and surgery with possible colostomy bags as treatment for their cancer. Unlike my dad, with the benefit of the new drug, dostarlimab, 47 years later, they all seem to be cured, although only time will tell. So far, it has been three years. And none of the patients had “clinically significant complications.” The medicine was taken every three weeks for six months and cost $11,000 per dose.

“It unmasks cancer cells, allowing the immune system to identify and destroy them,” according to the NYT.

I guess we are thinking of our dads this month in particular since Father’s Day is coming quickly, and we need a gift for the occasion. This incredible breakthrough seems like the ultimate present for any fathers suffering from this disease, and of course for anyone else, too. But it has come too late for my adored dad.

My father, born in 1904, came to the City from the family’s Catskill dairy farm when he was 13. One of 9 children, “the middle child,” he would like to distinguish himself by saying he was sent off by his father to build his life since he was now considered an adult. He liked to tell us stories about his total ignorance of urban life.

A favorite concerned the boarding house in which he first rented a room. It was in a brownstone a block away from where his next older brother lived in Brooklyn. He had only shortly before arrived, had dutifully sat down to write a letter home explaining his new circumstances and had gone out as instructed by his landlady to mail the letter in the mailbox on the corner. Deed done, he turned around to return, only to discover that each building looked the same. He had no idea which held his room. Ultimately someone came out to find him.

He quickly found a job delivering packages to various parts of the city. But that proved a puzzle. He had a map and was able to figure out his destination for each delivery. He rode the buses so as not to lose his sense of navigation. But he could not understand why one time the bus would go where he wanted but other times would turn off and head in a different direction. So to be sure of winding up where he needed to go, he ran. He ran all over the city until he was fired. He was deemed to be too slow.

Another early instance of having arrived in an alien world happened when he followed his brother into a tiny room in a tall building. Surprised when the doors slid closed behind, he could feel the floor drop beneath his feet. Bending into a crouch, he prepared to cushion the shock of the landing when he realized the others in the space were staring at him. He was in his first encounter with an elevator.

Of course, he was the constant victim of teasing in the next office in which he worked. He still remembered when the office manager gave him a folder to bring to the stationery store down the block. Wise now, he retorted, “I’m surprised you would try to trick me, Miss Murphy. I know every store is stationary.”

My dad went on to become a successful businessman in Manhattan. But that’s a story for a different day.

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File photo by Rita J. Egan

Last week, students nationwide walked out of their schools to stand up against gun violence and to demand stricter gun laws, including young people in the TBR News Media coverage areas.

It’s crucial for students to know that we journalists walk with you. We may not always be there physically, but we are always there in spirit. As community watchdogs, it is our duty to help educate people on what’s going on in their towns, and to let those in charge know that we are watching them too.

Parents, teachers, administrators and lawmakers must understand that young people are terrified by the headlines of the lastest mass shootings at schools. Our youth are being targeted, as our grownups stand by without solutions.

Yes, many school districts along the North Shore have several security measures in place. Visitors are often required to ring a buzzer before entering a front door, where an attendant will buzz them in. Once inside the main entrance, they cannot walk through the school without showing ID first. Often, a security guard or hall monitor will escort them to wherever they may be going.

While we applaud district administrators who have taken extra precaution to secure their buildings, protecting the lives of children and teachers goes beyond locked-door policies.

To prevent mass shootings — such as those in Uvalde, Texas; Sandy Hook, Connecticut; and Parkland, Florida — it is time for our nation to stop avoiding the deeper conversations about gun reform. The horrifying headlines we see every day will not disappear until there are real changes. 

If a parent visiting a school to see their son or daughter receive an award is required to go through a few steps just to walk through a school, then someone buying a gun of any kind needs to go through several measures. The procedures in place are simply not enough.

We know that there are some in this country hellbent on committing senseless harm who yearn to leave a mark on this world by depriving it of what is good and pure. Our nation needs stricter gun control laws so that these deranged individuals can be denied the opportunity to be remembered for the carnage they inflict upon humanity. 

The fight against gun violence goes even deeper than stricter laws, though. The battle begins with making mental health services available to everyone who needs them, including our youngest citizens. Children should always know that there is someone to talk to and help them navigate whatever they are going through in life.

Sometimes one’s journey in life may feel like a deep, dark tunnel. It’s up to parents, journalists, educators, administrators and elected officials to show our young people that there is always a light at the end of any tunnel.

Most of all, students need to know that the adults in their communities are there for them. We encourage students to attend board of ed meetings and to step up and speak out. We also invite our young readers to write in and let us know how they feel about the current gun laws, school safety and whatever else may be on their minds.

We are here for you.

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The Pinot Noir grape is believed to have originated in France over 2,000 years ago. Pixabay photo

By Bob Lipinski

Bob Lipinski

If there is one wine that lovers of red and white wine can enjoy with equal pleasure, it is Pinot Noir. It’s light- to medium-bodied, with little bitterness (tannin) and loaded with plenty of juicy fruit. Unlike many red wines, Pinot Noir can be enjoyed by itself, perhaps with a cracker and wedge of your favorite cheese. Incidentally, Pinot Noir likes to be lightly chilled (like most white wines).

Pinot Noir is a thin-skinned, medium acid red grape variety believed to have originated in France over 2,000 years ago. It is grown principally in Burgundy and Champagne, France, and is also grown in other regions of France and most wine-producing countries of the world. Pinot Noir is genetically unstable, meaning that it mutates: the parent vine may produce offspring with fruit different in color, size, shape, and flavors.

Some of these mutations are Pinot Blanc (Bianco), Pinot Gris (Grigio), and Pinot Meunier, among others. Pinot Noir is known as Pinot Nero in Italy and Spätburgunder in Austria and Germany.

Most of the Pinot Noir wines are made from 100 percent of the grape. While others are blended with a small amount of Syrah (for color and body). The most famous Pinot Noir blend is champagne; a combination of Chardonnay, Pinot Meunier, and Pinot Noir grapes. The blend is generally 70 percent red grapes and 30 percent white grapes. A lesser-known champagne is called Blanc de Noirs, a white wine made entirely from black (red) grapes.

The Pinot Noir grape is believed to have originated in France over 2,000 years ago.
Pixabay photo

Pinot Noir pairs with ahi tuna, broiled or blackened salmon, mushrooms, root vegetables, grilled vegetables (especially zucchini and tomatoes), or even a slice of your favorite pizza.

Pinot Noir is often referred to as feminine, a nebulous term describing wines that are soft, perfumed, charming, seductive, delicate, and elegant.

Some Pinot Noir wines I’ve enjoyed over the past few months are:

2016 Lauca “Reserva” Maule Valley, Chile: Light-bodied with a bouquet dominated by spicy cherry, along with mint, coffee, and mushrooms.

2018 Murphy Goode, California: Spicy black cherry and flavors of cranberry and cola with hints, tea, and cinnamon.

2017 Domaine Anderson “Pinot Noir” Anderson Valley, California: Bouquet of blackberry and mulberry with flavors of red currants, cola, and dried fruits.

2018 La Crema “Sonoma Coast” California: Bouquet and flavor of spicy berries, pomegranate, brown baking spices, and toasted nuts in the aftertaste.

2018 Aquinas, North Coast, California: Deep ruby color; a bouquet and flavor of pomegranate, plum, sandalwood, cherries, and cranberry.

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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