Columns

Stock photo

By Matthew Kearns, DVM

This year more than ever I consider my pet my best friend and most loyal companion. I love that social distancing is not necessary when we get together. Therefore, I always want to make sure everything we do is safe and there are some things to look out for in the fall. Here is a list of common hazards to avoid:

Acorns — Acorns swallowed whole can become intestinal obstructions in smaller dogs and cats. In addition, the meaty inner portion of the acorn contains a poisonous compound called gallotannins. Gallotannins are extremely irritating to the lining of the stomach and bowels. Small amounts cause mild vomiting and diarrhea but large amounts could lead to severe bloody vomiting, diarrhea, and shock secondary to dehydration and bleeding.

RodenticidesIn the fall the cooler temperatures force rodents inside and the use of rodenticides increases. If you are forced to use rodenticides make sure to put in places where no accidental exposure to your pets is possible. 

Mushrooms  Certain types of mushrooms contain a toxic component called amanitin. Amanitin causes rapid hepatocellular necrosis, or liver cell death. A single mushroom can be potentially lethal depending on the size of your pet. There is no specific antidote so if you suspect your pet has ingested this get them to your veterinarian as soon as possible to make them vomit, as well as other decontamination procedures and care.

Old rotten and moldy food — If you do have people over for a get together make sure to clean up old food. Bacteria and mold that grow on food (and it doesn’t take long in the warm, moist weather we see in the summer) release certain toxins when ingested that can lead not only to vomiting and diarrhea but also potentially kidney, heart, and central nervous system damage. Also certain bones (especially hollow bones like chicken bones) can lead to either obstructions or perforations of the bowel.

Antifreeze Toxicity — More and more companies are using propylene glycol (which is harmless to pets), however many still use ethylene glycol. Even small amounts of ethylene glycol can cause permanent, even fatal kidney damage. Consider switching to propylene glycol-based antifreeze if you haven’t already.

Halloween Candy — everyone knows that chocolate is toxic to pets but other problems include wrappings that can lead to an intestinal obstruction or choking hazard. Some sugar free candies also contain xylitol which is toxic to dogs. Make sure all Halloween candy is in a safe place out of reach of pets.

I hope these tips help to keep this fall safe for you and your pet.

Dr. Kearns practices veterinary medicine from his Port Jefferson office and is pictured with his son Matthew and his dog Jasmine. Have a question for the vet? Email it to [email protected] and see his answer in an upcoming column.

Dale

MEET DALE AND BRENNAN!

This week’s shelter pets are Dale and Brennan, two 6-month-old orange tabby cats currently waiting at the Smithtown Animal Shelter to be adopted.

Brennan

These handsome, bonded brothers came to the shelter about two months ago with severe upper respiratory infections. After some TLC, they are now healthy and ready for their happily ever after together. These gentle mushes love to cuddle together and get affection from people too. They were very shy when they arrived at the shelter, but have warmed up to everyone. They would do best in a quieter home. They come neutered, microchipped and are up to date on all their vaccines.

If you are interested in meeting these brothers, please call ahead to schedule an hour to properly interact with them in the shelter’s Meet and Greet Room. The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. For more information, please call 631-360-7575 or visit www.smithtownanimalshelter.com.

File photo

By Carol Gomes

Carol Gomes

Stony Brook University Hospital (SBUH) continues to earn national accolades for the quality of care we provide to our patients.

The latest distinction comes from U.S. News & World Report, which has recognized us as a Best Hospital for 2020-21 for Neurology and Neurosurgery, and for Orthopaedics.

SBUH ranked No. 41 nationally in Neurology and Neurosurgery, and No. 49 in Orthopaedics. In the regional rankings, SBUH ranked No. 10 in New York State out of more than 200 hospitals statewide.

This is a true testament to the quality of care we provide to our patients. These types of recognitions do not happen overnight and they do not happen by accident. They involve a lot of hard work and dedication by teams that are committed to improving quality of care.

The rankings are based on a combination of factors, including staffing levels, whether a hospital has a Trauma Center, patient survival rates, physician ratings and patient satisfaction.

In addition to Neurology and Neurosurgery, and Orthopaedics, SBUH earned “high performing” ratings for six other adult specialties including Diabetes and Endocrinology; Gastroenterology and GI surgery; Geriatrics; Nephrology; Pulmonology and Lung surgery; and Urology.

To determine the national rankings, U.S. News evaluated more than 4,500 medical centers in 16 specialties, 10 procedures and conditions. In the 16 specialty areas, only 134 hospitals in the United States performed well enough to be nationally ranked in at least one specialty.

These accolades follow on the heels of SBUH being named one of America’s 100 Best Hospitals™ for the past two years by Healthgrades — the only hospital on Long Island to receive this distinction for two consecutive years. Stony Brook was also named one of America’s 100 Best Hospitals™ for 2020 by Healthgrades for stroke care, cardiac care and coronary interventions. The hospital has earned those honors for stroke care and coronary interventions for five consecutive years. It received the cardiac care award for the sixth consecutive year.

Our expert faculty and staff deserve credit for these impressive national recognitions, which demonstrate our commitment to providing world-class, compassionate care for our patients.

Carol A. Gomes, MS, FACHE, CPHQ, IS THE Chief Executive Officer AT Stony Brook University Hospital.

Classic Meatloaf

By Barbara Beltrami

I know someone who is very sophisticated, has traveled all over the world and dines in the finest restaurants. She recently reached a milestone birthday and guess what she requested for dinner? Meatloaf! I suspect many of us would do likewise because I can’t think of another dish that’s more a comfort food. I know that most recipes call for a generous inclusion or slathering of ketchup. However, the best meatloaf I’ve ever had was made by my Aunt Ginny who used to lace hers with torn pieces of wet white bread and then drenched the meat loaf in tomato sauce part way through the baking. For many years I’ve been trying to recreate it, but haven’t been able to quite duplicate it. In my attempts I’ve come up with some pretty good meatloaf recipes, and the ones I like best do use tomato sauce. And by the way, not only is meatloaf a wonderful dinner entree but it also makes a great sandwich.

Classic Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 tablespoons olive oil

3 onions, chopped

Salt and freshly ground black pepper to taste

1/4 cup Worcestershire sauce

1/3 cup beef broth

1 tablespoon tomato paste

3 pounds ground chuck

2/3 cup unflavored bread crumbs

3 eggs, beaten

Nonstick cooking spray

1/2 cup ketchup

DIRECTIONS:

Preheat oven to 350 F. In medium skillet, warm olive oil over medium low heat; add onions, salt and pepper and cook, stirring frequently, until onions are wilted, about 5 to 7 minutes. Remove from heat, add Worcestershire sauce, broth and tomato paste, stir and set aside to cool. In a large bowl, combine the meat, bread crumbs and eggs; stir and toss to thoroughly combine. Spray a shallow baking pan with nonstick cooking spray. Transfer mixture to center of pan and shape into a loaf; spread ketchup on top. Bake until cooked through, about 60 minutes. Slice and serve hot with mashed potatoes and a green vegetable.

Aunt Ginny’s Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 tablespoon vegetable oil

2 onions, chopped

Salt and freshly ground pepper to taste

One 14-ounce can tomato sauce

2 pounds ground chuck

1 pound ground pork

1 cup unflavored bread crumbs

3 slices white sandwich bread

2 eggs, beaten

DIRECTIONS:

Preheat oven to 375 F. In medium skillet, warm oil over medium heat. Add onions and salt and pepper, and stirring frequently, cook until onion is transparent, about 5 to 7 minutes. Soak bread slices in cold water just until soggy, remove but do not squeeze dry; tear into bite-size pieces. In large bowl combine onions, half a cup of the tomato sauce, the meat, bread crumbs, bread pieces and eggs; toss lightly. Transfer mixture to shallow baking pan. Shape into rectangle and bake 40 minutes, until brown on top; pour remaining tomato sauce over loaf and continue baking until sauce is bubbly and meat is cooked through, about 15 to 20 minutes. Slice and serve hot with buttered broad noodles and a salad.

My Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 onions, chopped

1 large tomato, diced

1 Italian frying pepper, seeded and minced

6 to 8 fresh mushrooms, cleaned and minced

3 pounds ground beef

1 cup unflavored bread crumbs

3 slices white sandwich bread

3 eggs, beaten

Salt and pepper to taste

One 8-ounce can tomato sauce

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 375 F. Soak bread slices in water just until soggy, remove but do not squeeze dry; tear into bite-size pieces. In large bowl combine onions, tomato, pepper, mushrooms, beef, bread crumbs, bread, eggs, salt and pepper. Spray a nonstick shallow baking dish with nonstick cooking spray; transfer mixture to pan and shape into rectangle. Bake 40 minutes, until brown on top; pour tomato sauce over top and continue baking until sauce is bubbly and meat is cooked through, about 15 to 20 minutes more. Slice and serve hot with baked potato and winter squash.

Photo by Gerard Romano

TAKING FLIGHT

Gerard Romano of Port Jefferson Station was in the right place at the right time when he snapped this photo on Oct. 5. He writes, ‘I was at the end of the bulkhead at Satterly Park in Mount Sinai. To my left a great egret was taking off. Its wings made quite a commotion. I zoomed my lens out to 300 mm and was able to capture it as it flew by.’

Send your Photo of the Week to leisure@tbrnewspapers.com

Stony Brook University. File photo

In 2016, Stony Brook University rebranded itself to a new campaign called Far Beyond.

The idea behind the campaign was to highlight the wide range of programs and activities the school offered, since everyone normally acknowledges the university for its medicine, science and technology specialties.

But this year in 2020, the institution proved that it indeed has gone “far beyond” with protecting public health.

Dr. Deborah Birx, head of the White House’s coronavirus task force, visited SBU last week, a stop in a several-month-long tour of different colleges and universities across the United States. But her visit to the local university was different, and she made that clear.

During her press conference, she spoke highly of how Stony Brook has handled the COVID-19 crisis. She said from the start, it was going, well, “far beyond” what other schools, and even hospitals, were doing.

She said that back in March when the university shut down and patients with the virus were filling the rooms, Stony Brook did something different from other institutions — it actually collected data, while continuing to take care of the patients.

“I was listening to the research activities that they started from day one,” she said during the press conference. “And it thrilled my heart to hear from them that their number one thing was collecting data and collecting information in real time.”

It’s right to give credit where its due, and Stony Brook, both on the medical and campus side, has done good work in keeping the number of cases down. The university’s COVID dashboard reports just two students, one university employee and four Stony Brook Medicine employees have currently tested positive as of Oct. 11. Better yet, the school has been upfront in where those cases are located and how it is handling them.

This is compared to places like SUNY Oneonta, which had to close back in August after hundreds of students tested positive after a large super-spreader party. The Oneonta dashboard reports 712 confirmed cases among students since the start of the fall semester.

It’s also not to say that SBU has not made stumbles, especially in communicating with students.

Right off the bat during the start of the pandemic, students were rightfully upset at how the university handled the virus. In March, dorming students were shocked when each received an email saying they needed to move out, go home or find shelter elsewhere because the campus was officially closed.

Students said they felt rushed, and felt the university wasn’t being truthful or transparent with everything being so abrupt. Some international students couldn’t even go home since their countries were in lockdown.

But the students are back, and cases remain low. Is it because of the incentives the university has taken with social distancing guidelines, removing of sports and recreational activities, hybrid learning and sanitizing stations? Or is it just because Stony Brook is not a “party school” and the students there really don’t congregate as at some of the schools upstate, like Oneonta. It’s also important to note the number of students living on campus has fallen from 39% in 2019 to 17% this fall.

With a new president installed at SBU, Maurie McInnis, we think that communication with students has improved. Every person, every institution has been impacted by the pandemic. The students, who feel they are paying a lot for what at times must feel like a mostly online education, need that person-on-person interaction to let their voices be heard, even if it’s behind a clear plastic barrier.

Nonetheless, Stony Brook gets high praise from both us and those involved in the national response to COVID-19, as well as Birx, for going “far beyond.” We kindly ask that the university keeps it up, for the sake of both your students and the wider community.

File photo

By Daniel Dunaief

Daniel Dunaief

Three years and a different world ago, I attended a scientific conference at Cold Spring Harbor Laboratory on a gene editing technique called CRISPR, or more technically CRISPR-cas9.

I rubbed elbows with some of the many talented scientists at an internationally renowned institution. In a casual atmosphere filled with high-powered talks from people who speak the language of science with accents from all over the world, the grounds at CSHL, with its winding roads and personalized parking spaces, offers a tree-lined backdrop for new collaborations and discoveries.

Back then, I invited one of the conference organizers, Jennifer Doudna (pronounced Dowd nuh), who is a Professor of Chemistry and Molecular and Cell Biology at the University of California, to lunch.

After a talk she gave to a packed Grace Auditorium, she and I strolled to the cafeteria to discuss a gene editing tool that has the potential to change the world.

Indeed, even today, labs around the world are using a technique based on the way bacteria recognize and fight off viruses to combat the effect of SARS-CoV-2, or the virus that causes COVID-19.

During that sunny July day in 2017, however, we were blissfully unaware of the challenges to come in 2020. We sat down at a central table outside, with people passing, nodding and acknowledging my tall and talented lunch guest.

While she responded to an appreciative crowd of casually dressed researchers, she was present and focused on the many questions I’d prepared for an upcoming Power of 3 column (see page B9 for another look at that column).

Like many revolutionary technologies and inventions such as splitting the atom, CRISPR is neither all good nor all bad. Editing genes creates opportunities to cure or prevent diseases and to disarm a range of miniature invaders.

At the same time, gene editing puts the power of Mary Shelley’s Frankenstein into the hands of scientists or doctors, offering the kind of tool that requires careful ethical considerations.

Indeed, just last year, a Chinese court sentenced a researcher to three years in prison for using gene editing in unborn babies.

Doudna, who moved to Hawaii when she was seven and is a passionate gardener, is in the third year of a four-year $65 million grant from the Defense Advanced Research Projects Agency, which monitors security concerns for the intentional or accidental misuse of the technology.

Eating with Doudna on a breezy, bright summer day, I appreciated how ready she was to tailor the conversation to my level of understanding of this technology, offering details about gene editing and making sure I understood her.

While she was impressive and articulate, she certainly didn’t seem as if she were speaking to me from on high. She shared a deliberate and directed intelligence, blending a combination of an explanation of what she’d done and thoughts on the next scientific steps.

Doudna, who lives with her husband Jamie Cate, who is also a Berkeley scientist, and their high school senior son Andrew, shared an appreciation for the history of Cold Spring Harbor Laboratory, where she’d visited at different points in her career.

Back in 1987, she spotted a woman walking towards her. Nobel prize winner Barbara McClintock, whose name still comes up regularly in conversations with scientists at the site, strolled by, giving Doudna a thrill.

The next time someone spots or interacts with the Berkeley Professor at CSHL, they will likely feel the same excitement, as Doudna was recently named a recipient of the Nobel Prize.

Then again, it was clear from the way the attendees at the conference reacted to Doudna three years ago that, Nobel prize or not, she was already a rock star in the scientific community whose foundational work may, one day, lead to the kind of breakthroughs that extend and improve life.

METRO photo

By Leah S. Dunaief

Leah Dunaief 

Blame it all on the pandemic, but in an effort to practice social distancing from my refrigerator, I have seriously begun to binge. On what am I binging? I plead guilty to the following definition of binging from my cell phone browser: “watching multiple episodes of a television program over a short period of time.”

Now I am not exactly an innocent when it comes to watching a serialized story all at once. Given the opportunity, I did just that with the last year of “Downton Abbey.” I got all the coming installments at once in return for a donation to PBS, and I stayed up past three o’clock in the morning, too hypnotized to turn off the TV until the series had ended. I guess that was the tip off to my plot-addicted personality. The reveal is that I love stories, and like the monarch lover of Scheherazade, Persian King Shahryar, in “One Thousand and One Nights,” I cannot leave a tale in the middle when I have the opportunity to see how it ends, regardless of my fatigue.

So on a recommendation, I started watching “The Crown,” and you guessed it. This marvelous series, a historical drama about Elizabeth II, the Windsors, and some of the events that have marked her reign, captivated me.

The first season starts with the marriage of Elizabeth and Philip, Duke of Edinburgh in 1947, to the end of her sister Margaret’s involvement with Group Captain Peter Townsend in 1955. After dinner each night, I turned on the television and watched all the stories filmed to this point until I fell asleep in my chair.

I eagerly await the start of the fourth season, which I believe will happen Nov. 15 and include Margaret Thatcher’s premiership and more on Lady Diana Spencer. The fifth and sixth seasons are to cover the years in the 21st century. Sadly, though, I will be limited only to one episode at a time because I am caught up.

The problem with a series is that sooner or later, they end. I guess they just run out of juice or the talented people involved want to move on to something else. Having gone as far as permitted with “The Crown,” I started casting around for another compelling show and stumbled upon “Grace and Frankie,” with an incredible cast: Lily Tomlin, Jane Fonda, Sam Waterston, Martin Sheen and a seemingly endless list of talented actors.

Far from being an historical drama, this series could only run in today’s world. Begun in 2015 and scheduled to finish in 2021, after filming resumes, the story begins when the lawyer husbands of Grace and Frankie announce that they are not only business partners for the past 40 years but also have been lovers for the last 20. They are “coming out” and wish to be married. The two couples, their relationships redrawn, now have to deal with their revised circumstances, and as they move forward in this comedy-drama, their lives touch on so many current themes with sympathy and occasional belly-laughter results.

Both couples, forced to recognize their advanced years, deal with physical limitations, retirement issues, health insurance frustrations, bigoted elderly parents, interracial relationships, sexual needs and computer challenges. Both couples have adult children, who bring into the plots some of the pain and satisfactions of the twenty-somethings: raising young children, not wanting children, addiction, being able to afford buying a home, and worrying how to take care of older parents who don’t want to acknowledge aging.

It is primarily the story, though, of two women, Grace and Frankie, who could not be more different. They cannot stand to be in the same room with each other at the start, yet we see how they slowly come together in trying to deal with their mutually altered circumstances. The characters are well drawn by the authors and actors, and they ultimately reveal much about the value of supportive friendships between women. Can Grace and Frankie, two women in their 70s, survive being outcasts? The answer is a resounding YES!

Be assured, there are already 78 episodes with more on the way, enough for a great binge.

Christina Joselevitch

By Daniel Dunaief

Children knock on the door of 1313 Gluto Lane, a favorite house for Halloween. The resident, known for providing coveted confections at a rapid rate, immediately comes to the door, asks no questions about the Halloween costumes that might slow the process down and, with almost super-human speed, dumps candy into open bags and closes the door.

Word spreads about the house on Gluto Lane. Soon, the doorbell rings at a furious pace, with children eager to get the best candy of this difficult year and move on to the next house.

At first, with Trick or Treaters coming at a regular pace, the process works, but then, something goes awry, creepy music begins and the door doesn’t open.

That’s what’s happening in bipolar retinal cells in the goldfish Christina Joselevitch, a Postdoctoral Associate in the Neurobiology and Behavior Department at Stony Brook University’s Renaissance School of Medicine, is studying.

Known for their incredible speed at releasing neurotransmitters stored in circular vesicles, these bipolar retinal cells go through a depression in which they can’t release the neurotransmitter glutamate despite repeated signals for the release of the neurotransmitter.

“When you stimulate those cells very strongly, with two stimuli close apart, they suffer depression,” Joselevitch said. “Nobody knew why, if they’re able to signal constantly, they should suffer from depression.

To be sure, Joselevitch was working with extreme stimulation to probe the limits of the system and understand its underpinnings. This is not necessarily how these cells work. She said the researchers don’t know if retinal neurons experience synaptic depression under normal conditions and what function depression would have in bipolar cell physiology, in vision or in signaling processing in general.

In a recent publication in the Journal of Neuroscience, Joselevitch described at least two processes that contribute to this slowdown, which she describes as the rate limiting steps. The vesicles need to get to the membrane and they need to get ready to mature before they are release. Once vesicles move towards the cell membrane, they don’t immediately fuse and send their neurotransmitter into the synapse between cells. In some cells, such as the retinal photoreceptors and bipolar cells and in hair cells of the ear and lateral line in fish and in cells of the pineal gland, they gather in a ribbon close to calcium entry points.

Scientists have two theories of the ribbon function. The first is that it could act as a conveyor belt and speed up vesicle priming and delivery to the membrane and the second is that it could set a constant pace for vesicle delivery.

Joselevitch’s results suggest that the vesicles attach to the ribbon, where they go through a maturation process. These paired-pulse depressions don’t just occur in fish: they also affect the ability of mammalian cells to respond to a second stimulus.

These cellular phenomena show the limits of the system. Indeed, Joselevitch likened the process to a car that has reached its maximum speed. Pushing down harder or more on the accelerator won’t enable further acceleration.

The impact of this work is “broad,” she said. Studying this process could enable a stronger awareness of the steps in fast-acting processes in the nervous system. Such research could also provide an understanding about processes that go awry in various neurological diseases.

In an email, Professor Lonnie Wollmuth, who is the principal investigator for the Stony Brook lab in which Joselevitch works, described Joselevitch as “invaluable to our on-going efforts to study presynaptic mechanisms in the retina.” He wrote that she was an “outstanding and very careful scientist” who is “passionate” about her research and has served as a mentor for others in the lab.  Joselevitch has been working in Wollmuth’s lab for about 16 months.

Synaptic transmission is fundamental to all brain function, Wollmuth explained. “Changes in the strength of synaptic transmission underlie basic higher order brain functions like learning and memory,” the Stony Brook Professor wrote. Joselevitch’s experiments “reveal mechanisms of presynaptic vesicle release at all synapses and provide novel insights into the processing of vesicles at ribbon synapses.”

Based on Joselevitch’s work, Wollmuth’s lab has submitted a large National Institutes of Health grant to the National Eye Institute to study the molecular components of presynaptic release in the retina. She has also started to integrate her work with Alzheimer’s Disease, as proteins found in that disease disrupt the molecular machinery involved in presynaptic release.

A native of Brazil, Joselevitch has been at Stony Brook University since last July. She is on sabbatical with the University of São Paulo. She is hoping to participate in these studies in New York for a few more years.

She said she was “always a nerd,” and liked to study languages. With varying levels of proficiency, she speaks five languages: Portuguese, English, German, Dutch, and Spanish. At one point, she wanted to be an astronaut, but her mother Carmen dissuaded her from pursuing that interest.

Joselevitch had planned to return to Brazil to see her family in April, but had to cancel that plan because of a travel ban from the COVID-19 pandemic. She said her parents have been “good sports” and her father has bought a smartphone so he can talk through Skype or WhatsApp with his scientist daughter.

Joselevitch enjoys biking, hiking, singing and playing guitar and has been productive during the pandemic, writing papers and proposals. Stony Brook is nominating her work for consideration for the Warren Alpert Distinguished Scholar Award.

Wollmuth wrote that Joselevitch’s research forms “the foundation for future experiments to address the molecular components of vesicle dynamics.” Once they are identified, researchers can modulate and protect them in brain diseases.

Citing author James Joyce, Joselevitch explained her focus on neurons in the fish eye, which, she hopes, may lead to a broader understanding of neurology and disease. When asked why he wrote about Dublin when he could describe other places he’s visited, Joyce responded, “In the particular is contained the universal.”

MEET ANGEL!

This week’s shelter pet is Angel, a 6-year-old Blue Nosed Pit Bull who has been waiting at the Smithtown Animal Shelter for her forever home for over 2 years. Angel adores people and FOOD!  She would be best suited to a breed savvy home where she can be the only pet and no children.

Angel is a loving, smart dog who enjoys splashing in the pool, exploring the outdoors and napping with her people. She is eager to please and comes spayed, microchipped and up to date on all her vaccines.

If you are interested in meeting Angel, please call ahead to schedule an hour to properly interact with her in the shelter’s Meet and Greet Room. The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. For more information, please call 631-360-7575 or visit www.smithtownanimalshelter.com.