Columns

Beef Stew with Root Veggies. Photo from METRO

By Barbara Beltrami

I’m sitting here listening to the rain pelt the windows while the wind howls, and all I can think of besides lighting a fire and curling up in front of it is to stand in my fuzzy slippers at the kitchen counter and chop veggies and meat into chunks for a hearty stew. I’m going to go to my recipe files, find something that doesn’t require any ingredients I have to go out in the rain and wind to buy (and if it does, I’ll tweak it to accommodate what I have on hand). I’ll put a big pot on to simmer, then I think I’ll light that fire and curl up in front of it while the savory aromas of the stew waft through the house. 

Beef Stew with Root Veggies

YIELD: Makes 8 servings. 

INGREDIENTS:

½ cup flour

Salt and freshly ground black pepper to taste

4 pounds stewing beef, cut into 2-inch cubes

½ cup olive oil

1 large onion, chopped

2 cups dry white wine

1 quart beef broth

2 tablespoons chopped fresh thyme

1 pound carrots, peeled and cut into 2 -inch pieces

1 pound parsnips, peeled and cut into 2-inch pieces

½ pound turnips, peeled and cut into   2-inch pieces

1 large fennel bulb, trimmed and cut into 2-inch pieces

1 pound baby potatoes, scrubbed

1 pound pearl onions, peeled

3 tablespoons minced flat-leaf parsley

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl combine flour, salt and pepper. Add beef cubes in small batches and toss to coat thoroughly. In large Dutch oven or heavy casserole, heat two tablespoons oil. Add flour-coated meat in four batches, adding two more tablespoons oil with each batch, and over medium-high heat, brown it on all sides, about 6 minutes; transfer to bowl to keep warm. Add chopped onion, and stirring frequently, cook until soft and transparent, about 3 minutes. Add white wine, broth and thyme; bring to boil; return beef to pot; cover and braise in oven for one hour. Add veggies, potatoes, onions and parsley and cook for another hour, until veggies are tender; add more salt and pepper to taste. Serve hot with a crisp salad and warm crusty French bread.

Chicken Stew with Green Chilies

YIELD: Makes 6 servings.

INGREDIENTS:

½ cup olive oil

2 pounds skinless boneless chicken thighs cut into 2-inch pieces

1 large onion, chopped

1 pound poblano or Anaheim chilies, halved lengthwise, cored and thinly sliced

3 serrano chilies thinly sliced

4 large garlic cloves, thinly sliced

2 cups chicken broth

Salt and freshly ground pepper to taste

¼ cup chopped cilantro

6 lime wedges

DIRECTIONS: 

In large heavy casserole or Dutch oven heat oil until very hot. Season chicken with salt and pepper, then add it to oil and cook, turning at least once, over high heat, until lightly browned, about 5 minutes. Add onion, both kinds of chilies and garlic. Season again with salt and pepper. Cover and cook over medium high heat until chiles are softened, about 5 minutes. Add chicken broth and bring to a boil. Cover partially and simmer until everything is tender and liquid is reduced by half. about 15 minutes. Stir in cilantro, garnish with lime wedges and serve immediately with taco chips and rice

Lamb and Chick Pea Tagine

YIELD: Makes 8 servings.

INGREDIENTS:

¼ cup olive oil

4 garlic cloves, minced

Peeled (not grated) zest from half a lemon

2 teaspoons ground ginger

2 teaspoons ground coriander

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

½ teaspoon dried red pepper flakes

Pinch crumbled saffron threads

1 cinnamon stick

3½ pounds boneless lamb shoulder, cut into 2-inch pieces

4 cups water

8 carrots, peeled and cut into ¼-inch slices

1 onion, diced

2 cups pitted green olives

One 14-ounce can chick peas, rinsed and drained

1 cup flat-leaf parsley, chopped

1 cup cilantro leaves, chopped

2 to 3 tablespoons freshly squeezed lemon juice

DIRECTIONS: 

In large bowl, mix together oil, garlic, lemon zest, ginger, coriander, cumin, salt and pepper, dried pepper flakes, saffron and cinnamon and lamb. Cover and refrigerate 6 to 8 hours. Transfer to a tagine or heavy Dutch oven. Add water, carrots and onion; bring to simmer, cover and cook over low heat until lamb is very tender, about two hours. Skim any fat from broth, add olives and chick peas and cook another two or three minutes. Remove from heat, stir in parsley, cilantro and lemon juice. Serve immediately with couscous and a cucumber salad.

 

Rose

This week’s shelter pet is Rose, a beautiful 1½-year-old black domestic short-haired cat currently available for adoption at Kent Animal Shelter. 

Rose loves to play explore, enjoys meals and being in the mix of things. This social gal is patiently waiting on her forever family to bring her home! Rose comes spayed, microchipped and up to date on all her vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open seven days a week from 10 a.m. to 4 p.m. 

For more information on Rose and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.

Photo from METRO

By Daniel Dunaief

Daniel Dunaief

She could feel the tension mounting. She had been down this road, or, more specifically, on this runway, numerous times before.

Flying didn’t bother her. She had taken many flights before she met her husband. Since they’d been married, they had also taken trips each year.

That’s when the trouble started. He didn’t blame her, but as someone who shared his feelings and wanted to help him when she could, she often felt at a loss as this moment approached.

She looked at the stranger next to her, eager to encourage a new person to enter the dialogue and distract him from his frustration.

At first, the stranger didn’t engage in conversation, preferring to read his book and to look through the movie offerings on his phone.

The ride around the airport took a while, as the plane stopped a few times to let other flights land.

Unable to break the ice with the man on the other side of her, she turned to her husband and hoped the game they’d developed might help.

“Hey,” she said, “how long do you think it’ll take this time?”

He grumbled something between his gritted teeth.

“Well,” she said, not bothering to ask him to repeat himself when she felt that the words were less relevant than the angry emotion that built up inside of him. “I’m going with eight.”

“Eight?” he spit back at her incredulously. “No way! It’s going to be at least 12.”

When the plane stopped and the Jetway came out to meet it, the man started his stopwatch, holding it up so she could see.

After three minutes, the passenger on her other side, who had heard the abbreviated conversation and could feel the tension rising between them as the man glared, unblinking, at the front of the plane and all the passengers between him and the next step on his trip, decided to break the frustrated silence in their row.

“Are you guys guessing how long it’ll be before you get off the plane?” he asked.

“Yes,” she sighed, grateful for the relief from watching and taking care of her husband.

A flight attendant made an announcement.

“Excuse me, ladies and gentlemen, we’re waiting for a gate attendant to fix the lock on the other side. It should only be a few minutes,” she said.

The man near the window shook his head. The woman shrugged at what she hoped was her new ally.

“Well, we’ll just start now,” she offered, as she set her own stopwatch on her phone and encouraged him to follow the new timing.

“You see,” she said, “he gets angry when people aren’t ready to go after the
plane lands.”

He turned away from the front of the plane long enough to explain himself to the stranger near the aisle.

“They turn off the seatbelt sign and people don’t get their luggage,” he snarled, gesturing with his palm at all the offending passengers between the door to the rest of his travels and the seat that barely contained his irritation. 

“Look at them, sitting there. It’s going to take each of them a while to get off. They have to find their bags, pull them out and get off the plane.”

The stranger offered the weary wife a supportive look. She appreciated the gesture, even as she made sure all her items were ready to go.

“These things are beyond your control,” the stranger offered.

“That’s true, but it still bothers him,” she sighed as she held her bags tightly in her hand.

Stock photo

By Leah S. Dunaief

Leah Dunaief

This coming Monday my husband and I would have celebrated 57 years of marriage. Except we won’t because he died 32 years ago, just shy of our 25th anniversary. This means that I have been unmarried longer than I was a wife, which makes me something of an expert-of-one on the subject of marrying or being single. It also explains my riveted reading of “They’re More than Happy Not to Get Married,” in the Sunday Styles section of this past week’s New York Times. Say, what?

First, we ought to consider how the idea and institution of marriage have incredibly changed over the last century. Indeed, we have lived through a marriage revolution. I was 22 when I became a bride, considered young today. At the time, my mother told me just before the ceremony, as she was helping me get into my gown, that “I had just missed being an old maid.” After all, she was entitled to that perspective since she married in 1925 at 17.

There was never any question that I would marry. Pretty much all of us in my class expected to marry shortly after graduation. The only question was whom we would marry, and the answer was usually whoever we had been dating — usually chastely — for the preceding couple of years. And we certainly wanted to have our children before we turned 30 and, as women, our reproductive prospects began to dim. One close friend even married before senior year ended and was already pregnant as she crossed the stage to receive her diploma from the college president.

It was the same expectation for men. My husband-to-be was in his last year of medical school. Yup, time to get married. We followed the script, set down by our respective parents and society. The one or two people we overheard saying that they didn’t want to get married or to have children were dismissed as simply being odd. Looking back on it now, it took courage to make either declaration in most of the 20th century.

Welcome to the 21st century, where marriage is considered something of a quaint option. Living together? How romantic! Been together 10 years? You must like each other. Have two children together? How nice. No one thinks to call them by a derogatory name. There is no shame in their unmarried parental state. Oh, decided to marry after these many years? Lovely. Your younger daughter can be the flower girl, your son the ring bearer.

In fact, according to the NYT article written by Hilary Sheinbaum, we’ve gone even further from the centuries’ old norm. Many women are opting out of relationships and finding they prefer to be single, is the latest word on the subject. “Instead of moping over singledom or aggressively trying to find partners with arbitrary deadlines in mind, they are declaring to be happily unmarried and proudly find solace in living solo,” she said. This is despite the many dating apps, matchmakers and sometimes astonishingly frank and graphic love advice out there in magazines, books or Google. And despite raging hormones.

“When you’re not seeking partnership, you are in a very relaxed calm inner space and generally more comfortable with who you are,” said Carla Manly, a clinical psychologist who specializes in relationships and self-awareness and was quoted in the Times. 

“A lot of times in relationships, you need to make sacrifices. You don’t have any sacrifices to make when you are on your own. You make all the decisions,” said Genesis Games, another therapist. 

According to the U.S. Census Bureau, as recently as 2016, 110.6 million U.S. residents at least 18 years old were unmarried. That is about one-third our population. Women made up 53.2 percent of that number. Many of them might agree with that sentiment.

So, being the self-proclaimed expert on the subject, how do I feel? Yes, being in complete control of one’s own life, at least as far as relationships go, has its satisfactions. It makes for a wonderfully selfish existence. Best of all, however, is to have a choice. 

Stock photo

By Bob Lipinski

Earlier in the month I attended a special “preview” tasting of the 2018 Burgundies imported by Frederick Wildman. Both the reds and whites were showing very well with considerable fruit, acidity, structure, balance and drinkability. Many of the bigger wines (mostly reds) will be bottled in May, June or perhaps later in the year.

Overall, Chablis (chardonnay) had considerable body, zippy acidity and tropical fruit flavors. The whites from further south in the Côte d’Or were crisp, densely flavorful with considerable fruit and not oaky. The reds (pinot noir) were deeply colored, supple with good body and displayed red berries (raspberry) and plenty of acidity.

There were over two dozen wineries offering a taste of their prized 2018 wines and I tasted through most of them. However, space does not permit me to list all the wines tasted with comprehensive notes. So, under the name of the winery are the wines I tasted and highly recommend:

Domaine Christian Moreau

Chablis 1er Cru “Vaillons” 

Chablis “Grand Cru Vaudésir” 

J.J. Vincent Selections

Crémant de Bourgogne

Pouilly-Fuissé “Marie-Antoinette”

Château Fuissé

Pouilly-Fuissé “Tête de Cuvée”

Pouilly-Fuissé “Les Combettes”

Pouilly-Fuissé “Les Brûlés”

Domaine Jacques-Frédéric Mugnier

Nuits-Saint-Georges 1er Cru “Clos de 

   la Maréchale”

Domaine Lignier-Michelot

Bourgogne Rouge

Chambolle-Musigny “Vieilles Vignes”

Morey-Saint-Denis “En la Rue de Vergy”

Morey-Saint-Denis 1er Cru “Les Chenevery”

Morey-Saint-Denis 1er Cru “Les Faconnières”

Clos de la Roche “Grand Cru”

Domaine Sylvain Cathiard

Vosne-Romanée

Vosne-Romanée 1er Cru “Aux Malconsorts”

Nuits Saint-Georges 1er Cru “Les Murgers”

Nuits Saint-Georges 1er Cru “Aux Thorey”

Domaine Jean-Luc & Eric Burguet

Chambolle-Musigny “Les Echézeaux”

Gevrey-Chambertin “Symphonie”

Gevrey-Chambertin “Mes Favorites Vieilles Vignes”

Gevrey-Chambertin 1er Cru “Les Champeaux”

Vosne-Romanée 1er Cru “Les Rouges du Dessus”

Chambertin Clos de Bèze “Grand Cru”

Domaine du Comte Armand

Auxey-Duresses

Volnay

Volnay 1er Cru “Frémiets”

Domaine Jacques Prieur

Clos Vougeot “Grand Cru”

Olivier Leflaive Frères

Bourgogne Blanc “Les Sétilles”

Montagny 1er Cru “Bonneveaux”

Domaine Humbert Frères

Fixin “Vieilles Vignes”

Gevrey-Chambertin 1er Cru “Lavaux Saint-Jacques”

Gevrey-Chambertin 1er Cru “Poissenot”

Charmes Chambertin “Grand Cru”

Domaine Armand Rousseau

Gevrey-Chambertin

Gevrey-Chambertin 1er Cru “Lavaux 

   Saint-Jacques”

Clos de la Roche “Grand Cru”

Chambertin “Grand Cru”

Stéphane Aviron

Beaujolais-Villages

Domaine Dominique Gruhier

Crémant de Bourgogne “Extra Brut”

Bourgogne Epineuil “Côte de Grisey”

Although the wines are showing well in their youth, many of them will improve with several or more years in your cellar.

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 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]

Roscoe

MEET ROSCOE!

This week’s shelter pet is Roscoe, a 1-year-old border collie/lab mix rescue from South Carolina currently waiting at Kent Animal Shelter for his forever family. 

When he first came to the shelter in January he was extremely shy and timid but he has made a great come around! This friendly and affectionate boy  loves to go for walks and is great on a leash. While he is very people friendly, he would do best in a home without any other animals. Come on down to meet Roscoe, he’s in search of a best friend! He comes neutered, microchipped and up to date on all his vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open seven days a week from 10 a.m. to 4 p.m. 

For more information on Roscoe and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter

Photo from Kent Animal Shelter

 

From left, Martin Kaczocha, Robert Rizzo, Iwao Ojima and Lloyd Trotman. Photo from SBU

By Daniel Dunaief

Pulling together experts from a variety of fields, scientists at Stony Brook University and Cold Spring Harbor Laboratory have demonstrated promise in their efforts to tackle prostate cancer in a new way.

Led by Iwao Ojima, a distinguished professor of chemistry and director of the Institute of Chemical Biology and Drug Discovery at SBU, and Martin Kaczocha, an assistant professor in the Department of Anesthesiology at SBU, the multidisciplinary team recently received a five-year, $4.2 million grant from the National Cancer Institute.

The team is following up on its preliminary success with inhibitors of fatty acid binding protein 5, or FABP5. By tamping down on this protein in prostate cancer cells grown in the lab and in mouse models of the disease, these researchers treated metastatic cancer cells.

The scientists, who received a Translational Research Opportunities Seed Grant from the Renaissance School of Medicine at Stony Brook, were pleased with the next steps in their research.

“We’re happy that the National Cancer Institute validated our target,” said Kaczocha. It will help us “move forward and expand the scope of our work.”

From left, Robert Rizzo, Iwao Ojima, Martin Kaczocha and Lloyd Trotman. Photo from SBU

To be sure, scientists are generally cautiously optimistic about the translation between basic discoveries about mechanisms involved in cancer and the ability of doctors to use these findings in future therapies. Indeed, numerous promising early efforts haven’t always led to treatments. “Many tumors develop resistance to existing therapies through a variety of mechanisms,” said Kaczocha.

Still, the researchers involved in the current study hope the findings will eventually provide another tool in the treatment of prostate cancer.

The inhibitors scientists including Lloyd Trotman, a professor at Cold Spring Harbor Laboratory, are testing “appear to work in a context where [other treatments] lose efficacy. We hope this will translate” to a setting in which the researchers test their treatment in a mouse model of prostate cancer, explained Kaczocha. One of the goals of the NCI grant is to find further validation of this benefit.

Eventually, any possible treatment that utilizes these findings would involve a combination of inhibitors and existing therapeutics, Kaczocha said.

To create a product that might target this molecule, Ojima screened more than one million commercially available compounds on a computer. Out of over 1,000 compounds designed and analyzed, he selected about 120 for chemical synthesis and biological assay.

Artificial intelligence helps dig out known matters from a huge data, but not for newly created substances. Ojima found more than 30 compounds from the ones he synthesized and tested that were more advanced than the original project.

“It’s an ongoing process,” Ojima explained, adding that he believes he will find a more efficacious inhibitor. Ojima and Kaczocha are working with Robert Rizzo, a professor in the Department of Applied Mathematics & Statistics at SBU to develop these inhibitors.

Indeed, that process involves determining the stability, bioavailability and many other factors to minimize any adverse side effects

The side effects from this treatment connect to the original focus of the scientific team. As it turns out, inhibiting FABP5 causes pain relief because it reduces the breakdown of anandamide, or AEA, which is part of the body’s natural pain relief system. The inhibitors also have anti-inflammatory properties.

“This compound’s side effect is pretty beneficial for patients,” said Ojima.

The Long Island team is continuing to pursue the use of these compounds to manage pain as well.

Indeed, Kaczocha’s mother Zofia, who has pain associated with arthritis, asks him at least once a month when his drug will be available. The NCI grant will enable him and his colleagues to continue to build on their earlier work as they hope to translate their scientific discoveries into a clinical option.

“We are continuing our original research on the use of FABP5 inhibitors for pain control,” Ojima explained in an email.

As for their work with cancer, the inhibitors are “less cytotoxic,” Ojima said, and, in animal models, have been able to kill metastatic cancer cells that have become resistant to drug treatment. He suggested that the hope of this treatment is that it can sensitize the cancer cells or tumor to other therapies, which is a “promising approach.”

So far, Ojima, Kaczocha, Trotman and colleagues have tested this treatment only on tumors that haven’t yet metastasized, and not on tumors that have spread to other organs. “Our hope is that it may have some preventive effect in the early stages” of metastasis, Ojima said.

Ojima and Kaczocha were grateful for the seed grant from the medical school, which helped push the research forward. “A seed grant is very important for basic research,” Ojima added.

Other cancers, such as breast cancer, also have over expression of the same fatty acid binding protein. While the scientists are starting with prostate cancer, they hope to expand their work to other cancers as well, once they start gathering results.

La Jolla, California-based Artelo Biosciences partnered with these researchers starting in the spring of 2018. Artelo is licensing the patents for the target as well as the patents for lead compounds. Moving any compound through the beginning of the Food & Drug Administration testing is something Artelo will eventually take over, Kaczocha said. “They will have the financing to pursue this further,” he added.

As a researcher and a pharmacologist who is involved in basic and translational studies, Kaczocha said his hope is always to develop something in his career that will help patients.

Other research groups are also developing small molecule inhibitors to reduce the prevalence or activity of fatty acid binding proteins, but these other scientists have generally not focused on the role of these proteins in cancer. Fatty acid binding protein 4, for example, has a role in metabolic disorders.

“We have a relatively unique position where we are targeting prostate cancer” by reducing the activity and effect of this protein, Kaczocha said.

Trotman, whose lab has a unique animal model of prostate cancer that is a close mimic to the progression of prostate cancer in humans, offers an advantage in their research work, added Kaczocha.

 

Photo from METRO

By Barbara Beltrami

If you’re one of those lucky people for whom Valentine’s Day means three dozen long-stemmed red roses delivered at work, dinner at a high-end restaurant with candlelight, Champagne and violinists and a gift in a very tiny box, don’t read any further. For the rest of us, there are any number of things I could write about for Valentine’s Day, but given that it’s tomorrow, I suspect that a few recipes for a sinfully scrumptious sexy dinner for two would be most welcome. So let’s first chill a bottle of Champagne; then start with some oysters (you know what they say about them!) on the half shell with a raspberry vinegar mignonette; next we’ll do a pasta with lots of juicy chunks of lobster; and then finally individual chocolate soufflés. Set a little table by the fireplace, light some candles and voila! What a romantic evening it’s going to be!

Raspberry Vinegar Mignonette

YIELD: Makes about ⅓-½ cup.

INGREDIENTS:

¼ cup white or red wine vinegar

2 tablespoons raspberry vinegar

2 tablespoons finely chopped shallots

½ tablespoon coarsely ground fresh pepper

Pinch of salt

DIRECTIONS: 

In small bowl, whisk together all ingredients. Cover and let sit 20 to 30 minutes for flavors to blend. Serve with fresh chilled oysters on the half shell and French bread with unsalted butter.

Cappellini with Lobster and Shitake Mushrooms

YIELD: Makes 2 servings.

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 large shallot, minced

1 garlic clove, chopped

6 oz. shitake mushrooms, coarsely chopped

Sea salt and freshly ground pepper to taste

1 cup tomato puree

2 tablespoons cream

½ pound cappellini

¼ cup fresh basil leaves, chopped

¼ cup chopped fresh flat-leaf parsley

Cooked meat from one 1½-pound lobster, cut into bite-size pieces

DIRECTIONS: 

Heat a large deep skillet over medium heat; add oil, shallot, garlic and mushrooms and cook over medium heat for 3 minutes; do not let garlic burn. Remove mushrooms and set aside to keep warm; add salt and pepper, tomato puree and cream, stir to combine thoroughly, reduce heat to low and simmer, stirring frequently, about 5 minutes. Bring large pot of salted water to a boil; add cappellini and cook 1 minute less than recommended time on package. Reserving half a cup of cooking water, drain pasta and transfer to skillet with sauce in it; toss to combine; add pasta water as needed if sauce seems too thick; toss again. Stir in basil, parsley, lobster and mushrooms; simmer until everything is heated through, about 5 minutes. Serve immediately with a chilled chardonnay.

Mini Chocolate Soufflés

YIELD: Makes 2 servings.

INGREDIENTS:

1½ teaspoons melted butter

2 tablespoons sugar

2 ounces high-quality dark chocolate, coarsely chopped

1 tablespoon unsalted butter

1 tablespoon flour

¼ cup + 1 teaspoon cold milk

Pinch salt

1 egg yolk

2 egg whites

Pinch cream of tartar

3 teaspoons sugar

DIRECTIONS: 

Preheat oven to 375 F; line a rimmed baking sheet with parchment paper. Brush bottoms and sides of two 5-ounce ramekins with melted butter; coat bottoms and sides with sugar; pour off excess. Place chocolate pieces in double boiler over hot but not boiling or even simmering water over low heat. In a small-medium skillet over medium heat melt tablespoon butter and whisk in flour until mixture thickens, about 1 minute. Reduce heat to low and whisk in milk until mixture is smooth, thick and creamy, about 3 minutes. 

Remove skillet from heat and transfer mixture to bowl with melted chocolate. Add salt and egg yolk and mix thoroughly; leave bowl over hot but not boiling or even simmering water while you beat egg whites. Place egg whites and cream of tartar in mixing bowl and whisk until mixture begins to thicken but doesn’t form peaks. Whisk in 1 teaspoon sugar, then remaining 2 teaspoons sugar, one at a time, every 15 seconds; continue whisking until mixture forms soft peaks, about 3 to 5 minutes.

Gently fold half the egg whites into chocolate mixture to combine thoroughly, about 1 or 2 minutes; repeat with remaining egg whites until they are no longer visible. Divide mixture between two ramekins and place them on baking sheet. Bake until they are puffy on top and have risen above rims of ramekins, about 12 to 15 minutes. Serve hot with a dollop of whipped cream and a glass of liqueur.

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

It’s hard to believe that so much as happened since Christmas. The president of the United States has been impeached by the U.S. House of Representatives and acquitted by the U.S. Senate. 

Reaction to all of this has further fueled the divisiveness that has become infectious in our country. The rhetoric on both sides of the aisle is reprehensible. Those who lead us from the White House to our local town legislators should lead by example, no matter what their political affiliation. Speaking disrespectfully and acting vindictively under no circumstances is ever acceptable behavior from those we’ve elected to lead us or from anyone in the position of authority and/or leadership.

Despite that very troubling landscape, I was privileged in early January to shepherd a group of 122 people to Israel and lead them through the holy places where Jesus lived, died and rose. Our group was a cross section of all Christian denominations, predominantly Roman Catholic, a Muslim and a number of people from the Jewish faith. All of the participants represented a wide range of professions and religious practices.

We left JFK as a large group of strangers and returned home after 10 days of being together as a community of friends. The transformation that took place was beyond words. Every day we ate together, prayed together, laughed together and sang together. At the end of each day, most of us gathered to share what had touched us from the day’s journey. The sharings were remarkable.

The experience was further enriched by having the music group the HIMS (Hope Inspired Men Sing) and Her with us. All of our prayer gatherings and Masses were blessed with their music and voices. They also added music to our bus rides. 

These eight young men, who live at Hope Academy on the grounds of Little Portion Friary in Mount Sinai, are in various stages of recovery from the affliction of addiction. They came together in treatment and created this music group that shares the message of hope and change wherever they go. They are a powerful reminder that people do recover, get better and make a powerful difference in our community.

There were so many moving moments during those 10 days — being on the Sea of Galilee in a boat much like the one Jesus road in; celebrating Mass on the spot in Bethlehem where Jesus was born; floating in the Dead Sea; renewing our baptismal promises at the Jordan River; praying and celebrating Mass at Gethsemane in the Church of All Nations; walking the streets of Caesarea Philippi; and singing and praying in the Chapel of the Encounters in Magdala where Mary Magdalene was born. 

On the final day, we got up at 4:30 a.m., went into the Old City of Jerusalem and walked the way of the cross – Via Dolorosa, singing, “Jesus, Remember Me” in between each station until we arrived at the Church of the Holy Sepulchre for our Mass in the tomb where Jesus was buried.

There were many powerful moments during our time together. So many of the pilgrims highlighted the different experiences that touched them. Probably one of the most poignant and powerful moments was the concert given by the HIMS and Her outside the Old City of Jerusalem. A few hundred people gathered to hear this dynamic band singing about hope, change and transformation. Their final song, which is a song filled with hope, was entitled “Go Light Your World.” As they sang their hearts and souls out about being a light in the darkness, people took out their phones and lit up the darkened chapel where the concert was held. 

When we returned to JFK at the end of our pilgrimage, there was much hugging and tears. We had just spent 10 days in the most dangerous part of the world, never fearing for our safety, never sensing hostility or disrespect. These 122 strangers went beyond all of their differences and we were once again reminded that when love and respect are present, miracles happen; strangers become friends and hope lives!

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

Stock photo
Increasing fiber may reduce risk

By David Dunaief, M.D.

Dr. David Dunaief

Many patients say they have been diagnosed with diverticulitis, but this is a misnomer. Diverticulitis is actually a consequence of diverticular disease, or diverticulosis. Diverticulosis is one of the most common maladies that affects us as we age. For instance, 35 percent of U.S. 50-year-olds are affected and, for those over the age of 60, approximately 58 percent are affected (1). Many will never experience symptoms.

The good news is that it is potentially preventable through modest lifestyle changes. My goal in writing this article is twofold: to explain simple ways to reduce your risk, while also debunking a myth that is pervasive — that fiber, or more specifically nuts and seeds, exacerbates the disease.

What is diverticular disease? 

Diverticular disease is a weakening of the lumen, or wall of the colon, resulting in the formation of pouches or out-pocketing referred to as diverticula. The cause of diverticula may be attributable to pressure from constipation. Its mildest form, diverticulosis may be asymptomatic. 

Symptoms of diverticular disease may include fever and abdominal pain, predominantly in the left lower quadrant in Western countries, or the right lower quadrant in Asian countries. It may need to be treated with antibiotics.

Diverticulitis affects 10 to 25 percent of those with diverticulosis. Diverticulitis is inflammation and infection, which may lead to a perforation of the bowel wall. If a rupture occurs, emergency surgery may be required.

Unfortunately, the incidence of diverticulitis is growing. As of 2010, about 200,000 are hospitalized for acute diverticulitis each year, and roughly 70,000 are hospitalized for diverticular bleeding (2).

How to prevent diverticular disease

There are a number of modifiable risk factors, including fiber intake, weight and physical activity, to prevent diverticular disease.

In terms of fiber, there was a prospective (forward-looking) study published online in the British Medical Journal that extolled the value of fiber in reducing the risk of diverticular disease (3). This was part of the EPIC trial, involving over 47,000 people living in Scotland and England. The study showed a 31 percent reduction in risk in those who were vegetarian. 

But more intriguing, participants who had the highest fiber intake saw a 41 percent reduction in diverticular disease. Those participants in the highest fiber group consumed >25.5 grams per day for women and >26.1 grams per day for men, whereas those in the lowest group consumed less than 14 grams per day. Though the difference in fiber between the two groups was small, the reduction in risk was substantial. 

Another study, which analyzed data from the Million Women Study, a large-scale, population-based prospective UK study of middle-aged women, confirmed the correlation between fiber intake and diverticular disease, and further analyzed the impact of different sources of fiber (4). The authors’ findings were that reduction in the risk of diverticular disease was greatest with high intake of cereal and fruit fiber.

Most Americans get about 16 grams of fiber per day. The Institute of Medicine (IOM) recommends daily fiber intake for those <50 years old of 25-26 grams for women and 31-38 grams for men (5). Interestingly, their recommendations are lower for those who are over 50 years old.

Can you imagine what the effect is when people get at least 40 grams of fiber per day? This is what I recommend for my patients. Some foods that contain the most fiber include nuts, seeds, beans and legumes. In a study in 2009, specifically those men who consumed the most nuts and popcorn saw a protective effect from diverticulitis (6).

Obesity plays a role, as well. In the large, prospective male Health Professionals Follow-up Study, body mass index played a significant role, as did waist circumference (7). Those who were obese (BMI >30 kg/m²) had a 78 percent increased risk of diverticulitis and a greater than threefold increased risk of a diverticular bleed compared to those who had a BMI in the normal range of <21 kg/m². For those whose waist circumference was in the highest group, they had a 56 percent increase risk of diverticulitis and a 96 percent increase risk of diverticular bleed. Thus, obesity puts patients at a much higher risk of the complications of diverticulosis.

Physical activity is also important for reducing the risk of diverticular disease, although the exact mechanism is not yet understood. Regardless, the results are impressive. In a large prospective study, those with the greatest amount of exercise were 37 percent less likely to have diverticular disease compared to those with the least amount (8). Jogging and running seemed to have the most benefit. When the authors combined exercise with fiber intake, there was a dramatic 256 percent reduction in risk of this disease. 

Thus, preventing diverticular disease is based mostly on lifestyle modifications through diet and exercise.

References:

(1) www.niddk.nih.gov. (2) Clin Gastroenterol Hepatol. 2016; 14(1):96–103.e1. (3) BMJ. 2011; 343: d4131. (4) Gut. 2014 Sep; 63(9): 1450–1456. (5) Am J Lifestyle Med. 2017 Jan-Feb; 11(1): 80–85. (6) AMA 2008; 300: 907-914. (7) Gastroenterology. 2009;136(1):115. (8) Gut. 1995;36(2):276.  

Dr. 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.