Columns

By Leah S. Dunaief

Leah Dunaief

Here is our first invitation for you in the new year. You are cordially invited to a lovely reception at the historic Three Village Inn in Stony Brook village next Wednesday, Feb. 5, from 6 to 8 p.m., during which time we will honor the first prizewinners of our TBR Readers’ Choice 2019 contest. Tickets are $60 a person. Last year we asked you to fill in a questionnaire telling us your favorite businesses and professionals in some 100 categories, ranging from accountant, attorney and acupuncturist through the alphabet to winery, women’s clothing, yoga studio and veterinarian.

We supplied you with an entry form, a full page in our six newspapers — and only in our newspapers rather than on our website and social media — to encourage you to pick up the newspapers and see what you have been missing if you have only been reading us online. That meant you had to mail in or bring in the completed entry forms to our office, an added task in this age of transactions routinely completed over the internet. Most of the entries were mailed in via the U.S. Postal Service, what we have come to call “snail mail.”

We didn’t know what to expect.

To our delight, we received 2,525 nominations over the course of the weeks the contest ran. After we tabulated the responses from Huntington, Greenlawn and Northport, Smithtown, Kings Park, St. James and Lake Grove, Port Jefferson and Port Jefferson Station, Sound Beach, Rocky Point and Miller Place, Yaphank and Centereach, Stony Brook and Setauket and more, we were delighted to publish the winners in a special supplement at the close of the year.

Now we are celebrating those “No. 1’s” at the aforementioned reception next Wednesday evening. In addition to the individual businesses and services, we are celebrating much more. We are proudly calling attention to the fact that retail is not dead. That newspapers are not dead. That the Post Office is not dead. That communities, of which businesses are a central part, are vibrant. And that shopping locally is an important part of our residents lives.

I think we made a point. Several points, in fact.

Now comes “Thank You.” Thank You to all who took the time to express their appreciation for their favorite businesses, business owners and managers by sending in the entries. Thank You to those business owners and professionals who faithfully serve their clientele — the winners and the many who were also nominated but perhaps lost by a vote or two. We are mentioning the latter group in this week’s issue with their own supplement. And Thank You to the fabulous staff of Times Beacon Record for the many hours they put in to tabulate the results, design and send out invitations and certificates, field calls asking for information and countless other tasks, including selling advertising in support of the effort to salute local shopping.

So consider these two supplements — the winners and those also nominated — as lists of preferred local establishments whose services come recommended. And think of others who might have been improperly overlooked but who can be voted in for the Best of 2020.

While you are thinking, come to the party. There will be music, lights, camera, action and, of course, food. A red carpet will be provided for the winners to walk on as they come to the podium for their framed certificates. They will be videoed and then shown on our website for the next couple of months, photographed and appear in subsequent editions of our newspapers and otherwise be toasted. 

Best of all, this is another chance for the community to get together and enjoy each other. We, as the publishers of the community newspapers and digital media, work to enhance the sense of community in the areas we serve. This is the first of several events we plan to offer you this year.

We hope to see you, our readers, the winners, those also nominated, the many who sent in the nominations, and other members of the neighborhood at the party. Valet parking will be provided. Go to our website, tbrnewsmedia.com, or call us at 631-751-7744 and order tickets now. Thank You. 

A blood sample with respiratory coronavirus positive. Stock photo

“Fear is the mind killer.”

It’s a recurring phrase found in the seminal writing of Frank Herbert’s 1965 book “Dune.” Despite the complicated jumbling of sci-fi jargon and galactic themes of power, religion and politics, the one phrase sticks out, touching on a basic fact of human existence, and the ever-present element of terror in the hearts of humanity.

We experience that same overriding fear again and again, such as now when reading about the current outbreak of the coronavirus from China. There have already been five people announced to have caught the virus in the U.S. That is out of 110 people who are currently being investigated for having the virus, where over 30 have come back negative. New York City has yet to have seen a particular person come forward with the virus, but city hospitals are making preparations knowing it’s only a matter of time, according to The New York Times.

Long Island is in much the same way making such preparations, with Stony Brook University Hospital and other Long Island health centers putting plans into effect.

This isn’t some kind of new, alien virus. The coronavirus has been around for many years, and causes respiratory illnesses in animals, according to the U.S. Centers for Disease Control and Prevention. This new strain of the virus is being called the 2019 novel coronavirus. Deaths, experts say, have mostly been the elderly or those with underlying health conditions. 

There’s something primordially horrifying of the prospect of disease, and despite our modern sensibilities we still have not eclipsed that fear. There was swine flu during 2008 and 2009. There was Ebola in 2018. 

However, the coronavirus is not something to simply tune out. The death toll has now exceeded 132 persons, all of them in China, and there have been a reported approximately 4,500 cases confirmed, with some scientists saying the number of infections could be higher. 

That is not to say these diseases do not kill people, nor that they did not have to be met by concerted efforts of government and civilian medical professionals. But panicked reactions to such outbreaks rarely help. 

Factcheck.org posted its own data points of misinformation spread about the virus, with some on social media inaccurately saying there are 10s or 100s of thousands dead, when that’s simply not true or at all confirmed. 

The U.S. has already strongly suggested canceling any nonessential visits to China. Transport within the epicenter for the virus is already heavily restricted by Chinese officials. The CDC has said the virus can travel from person to person, so the agency has suggested that if one must travel, then they should avoid contact with obviously sick people, as well as with animals, both alive or dead, and animal markets. A person traveling should also wash their hands with soap and water for at least 20 seconds, or with hand sanitizer if no soap is available.

Of course, we at TBR News Media will try to keep abreast of any new developments of the disease from the local angle and put any such updates on our website, but we also ask you don’t let the fear kill you, body and mind.

Stock photo

By Elof Axel Carlson

Elof Axel Carlson

We sometimes say “you can’t see the forest for the trees” to describe our frustration that details sometimes obscure the big pictures in our lives. Those bigger pictures are often what matters most to us − our family, our career, our sense of self-worth, or the meaning we hope to find in life.

It also has a deep philosophic or religious significance to people. We talk about ultimate meaning, purpose or connectedness to the universe as ways to express this feeling. I experience it in my life as a scientist. I am a reductionist and by that I mean I use reason and the tools of science to explore all aspects of the material universe. What is that universe? It is the world of atoms, molecules, macromolecules, membranes, organelles, cells, tissues, organs, organism, populations and ecosystems that constitute the hierarchies of life from its smallest to its largest aspects. 

You can’t have a forest without a lot of trees. How much is a “lot”? Two trees? 100 trees? 1,000 trees? There is no definition of how many trees make a forest. Language can be imprecise by the standards used by science. A foot is 12 inches. A mile is 5,280 feet, but a forest is not X trees where X is a fixed number. 

This does not mean the term “forest” is meaningless. We know a forest when we see many trees even if we don’t have a precise number to offer. I cannot tell you the exact number of cells in my present adult body, but I know roughly what it can’t exceed (it is trillions, not quadrillions; trillions, not billions). When my brother Roland first visited our home on Mud Road in Setauket, he looked in the back lot and said “Elof, the children are entering the forest!” There were about 40 trees in our one-third acre lot adjoining Gelinas Junior High School. 

There are two approaches to studying life. We can study components and the field of anatomy would be a familiar and acceptable model of how science classifies the parts of the organisms studied. The second approach is through function and the field of physiology tries to relate structures to their functions. They are often multiple. 

A hand holds, touches, feels; it grips, hits, shakes, picks, wipes, waves, counts, points, caresses, prays or even thumbs a ride. A middle finger hand gives an insult. Reductionism in science is the attempt to reduce the complex to the simple by isolating the components of more complex things and after isolating the components and learning of their functions, it reconstitutes the pieces and hopes to restore the functions. It can be done with viruses. It can be done partially with bacterial and eukaryotic cells. One can take the cell membrane of one amoeba, the nucleus of a second and the “cytoplasmic goop” of a third and reconstitute a live amoeba capable of reproducing from the three components. 

There is a second way of looking at life called holism. It regards complexity in living cells as irreducible by reductionism. There is something inherent in that structure that cannot be duplicated by reductionist tools and efforts. In the nineteenth century names like enteleche, elan vital, vitalism, were among the terms used for this holistic interpretation of life. 

It was hard to take away from God the power of creation. Many scientific holists do not invoke religion as the basis for their belief in a complexity that defies reductionism. They feel that the shades of distinction in living systems are either infinite or so vast that no human effort will synthesize a human zygote from which a child will be born. They also feel that whether that complexity eventually yields to reductionism, the world’s problems are so numerous and complex, that we cannot use reductionism alone as our means of interpreting how we live or who we are. They are more like phenomenologists in the field of philosophy who see endless shades of meaning in even the simplest events like describing the color of objects we see. 

My response to this conflict is at least satisfying to my worldview − I see both trees and the forest, reductionism and holism, as essential for navigating the universe in which I live. I can ascend or descend the scale of magnitude of the universe from atoms to galaxies. My one exclusion in the material universe is the supernatural. 

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

Chicken Kiev

By Barbara Beltrami

There are so many things we see on menus and order because we think they’re much too fancy to cook ourselves. And what a mistake that is because they’re most likely no more complicated or mysterious than the things we regularly cook. This is especially true with chicken breast dishes. Just because they have foreign-sounding names in italics, we are intimidated by them. The following recipes are traditional “continental” chicken dishes that have been around for ages and that are quite easy. I’ve put their fancy names in italics so you’ll feel like a celebrity chef when you make them!

Chicken Marsala

Chicken Marsala

YIELD: Makes 4 servings.

INGREDIENTS:

2 boneless skinless thin chicken breasts, pounded to ½-inch thickness

Salt and freshly ground black pepper

4 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 large shallot, minced

3 bruised garlic cloves

3 to 4 ounces assorted mushrooms, sliced thin

½ cup sweet Marsala

2/3 to 1 cup chicken broth

1 tablespoon fresh rosemary leaves, finely chopped

DIRECTIONS: 

Sprinkle chicken with salt and pepper. In a large skillet, heat one tablespoon butter and one tablespoon oil over medium high heat. Add chicken and cook 1½ to 2 minutes on each side until golden brown. Remove from skillet and set aside to keep warm. Add another tablespoon each of oil and butter to skillet; saute shallot and garlic just until garlic releases its aroma, about half a minute, then remove it and discard. Add the third tablespoons of oil and butter and the mushrooms, saute over medium high heat until juices evaporate and mushrooms are tender; adjust seasonings if necessary. 

Add Marsala; simmer until reduced by half, about two minutes, then add chicken broth and simmer until reduced by half, about 3 to 5 minutes. Return chicken to skillet; simmer in liquid, turning once, until just warmed through, transfer to warm platter; melt final tablespoon butter in liquid; add rosemary and stir; spoon liquid over chicken and serve immediately with noodles and a green vegetable or salad.

Chicken a la Kiev

Chicken a la Kiev

YIELD: Makes 6 servings.

INGREDIENTS:

6 skinless boneless thin chicken breast halves, pounded to ½-inch thickness

1 stick chilled unsalted butter, cut into 6 finger-shaped pieces

Salt and freshly ground pepper to taste

2 tablespoons chopped fresh chives

Flour for dredging

2 eggs, lightly beaten

1 cup unseasoned breadcrumbs

Oil for deep frying

DIRECTIONS: 

Place butter in middle of each chicken breast; sprinkle with salt, pepper and chives and roll up, envelope fashion; flesh should adhere without toothpicks. Dredge each roll lightly in flour and then egg, then breadcrumbs. Cover and refrigerate one hour. Fill a skillet with 1-inch oil; heat to 360 F. Being careful of splattering, gently drop each chicken roll into sizzling oil; fry on all sides until golden brown. Remove from pan, drain on paper towels and serve immediately with mashed or boiled potatoes and mixed vegetables.

Chicken Piccata

Chicken Piccata

YIELD: Makes 4 servings.

INGREDIENTS:

4 large thin skinless, boneless chicken breast halves pounded to ½-inch thickness

Salt and freshly ground black pepper to taste

1/3 cup flour

¼ cup extra virgin olive oil

4 tablespoons unsalted butter, cut into pieces

4 bruised garlic cloves

1/3 cup dry white wine

1 tablespoon capers, rinsed, drained and chopped

2 tablespoons freshly squeezed lemon juice

1/3 cup chopped fresh flat-leaf parsley

4 lemon wedges

DIRECTIONS: 

Season chicken on both sides with salt and pepper, then dredge in flour and shake off excess. In a large skillet heat half the oil and half the butter over medium-high heat. Add chicken breasts and cook without moving them until bottoms are deep golden brown, about 2 minutes. Carefully turn them and cook until barely brown, about one minute. Remove to a clean plate. 

Add garlic and remaining two tablespoons oil and cook over medium heat until garlic starts to brown and releases its aroma; do not let it scorch; remove and discard. Add wine and capers and cook over medium heat, swirling liquid and scraping browned bits from bottom of pan until liquid is almost completely evaporated, about 3 minutes. Add half a cup of water and remaining butter and swirl again over medium-high heat until liquid forms an emulsion, about 1 minute.

Return chicken to skillet and simmer in sauce until cooked through and sauce is thick enough to coat spoon; transfer chicken to warm platter. Stir lemon juice into sauce, pour over chicken, sprinkle with parsley and garnish with lemon wedges. Serve hot with rice and a green vegetable.

By John L. Turner

Many Long Islanders look forward to the winter. It’s a time for skiing, skating, sledding and building snow people. It’s the time of year to walk along quiet coastal shorelines devoid of the maddening crowds and, during the holidays, provides the opportunity to reconnect with family and friends. For folks inclined to stay indoors during the cold, it’s a time to catch up on best-selling books accompanied with the obligatory hot chocolate, wine or spirits of a stronger nature (a smooth tasting bourbon, anyone?).

My primary attraction of the winter? Waterfowl or, more precisely, ducks, swans and geese and the more the merrier! Each winter I look forward to the arrival of nearly three dozen colorful waterfowl species that fly south to overwinter on the Island’s ponds, lakes, harbors, bays and near-shore ocean waters, making our island one of the premier waterfowl viewing locations in North America. 

They join several species that are on Long Island year-round, such as mallards and mute swans. They arrive here from far-flung places where they’ve spent the breeding season: northern forested ponds, the tundra wetlands of the far north ranging above the Arctic Circle and North America’s “duck factory” — the prairie pothole region of the Dakotas, Montana and the prairie provinces of Canada.

All waterfowl are avian eye candy and, unlike many other birds that are challenging to identify because they constantly flit around, generally stay put on the water, giving the viewer ample opportunity to enjoy their rich tapestry of color and texture and to make the correct species identification. 

If you think I’m exaggerating about their beauty, as soon as you finish this article, look up the following species – wood duck, harlequin duck, redhead, common eider, hooded merganser, ring-necked duck and long-tailed duck (especially the male). Or how about the little butterball-shaped buffleheads, or the similarly small ruddy duck and green-winged teal. Let’s not forget common goldeneye, graceful northern pintail or larger northern shoveler, which uses its unique spatulated bill to feed on algae, duckweed and small aquatic animals available in freshwater ponds.

One duck I always look forward to seeing is the least showiest — the gadwall (one of the prairie pothole species). They overwinter on ponds throughout the Three Village area and are regular winter visitors on the pond at Frank Melville Memorial Park and the pond extending south of the Old Field Road bridge.

Take the time to look closely at a male gadwall and you’ll agree with one of the monikers birders’ call it -— the duck in the herringbone suit. The feathers are finely barred, with subtle reticulated patterns reminiscent of a maze diagram a child would try to solve; no surprise these beautiful little feathers are prized by fly fisherman for fly tying. As you watch gadwalls don’t be surprised if they turn “bottoms up,” plunging their heads below their surface with only their rumps showing as they feed on aquatic vegetation that sustains them through the winter.

Over the past decade us waterfowl aficionados have more reason to enjoy the winter season, as several “exotic” waterfowl species like barnacle and pink-footed geese have become regular visitors. These are species common to regions in Europe that have begun to nest in northeastern Canada and instead of crossing the Atlantic Ocean to overwinter in Europe, they head south to coastal New England and Long Island. 

And due to taxonomy (the science of biological classification) we get a new species of Canada goose called the cackling goose in our midst, identifiable by its smaller body and shorter neck.

To satisfy my seasonal waterfowl fix I recently visited the bluffs adjacent to the Old Field Lighthouse, overlooking Long Island Sound. I was in search of hardy sea ducks and I wasn’t disappointed. 

Focusing the 40× scope on the rafts of sea ducks, I was quickly rewarded by a wonderful collection of feathered beauty — common goldeneyes, red-breasted mergansers and several species of scoters (black, white-winged and surf).

Also bobbing in the waves was my favorite — the exotic looking long-tailed duck (a future article on this duck awaits). Common loons and a few gull species were sprinkled throughout the calm, near-shore waters. Many ducks were actively feeding, diving to the bottom to forage on mussels and snails. The weather was below freezing and I marveled at the birds’ abilities to thrive in such conditions without a problem.

Not so for me, as my fingers and feet were growing uncomfortably numb after an hour of standing in the relentless chill. But as I ambled back to the warmth of a car, with binoculars slung around my neck and birding scope on my shoulder, forefront in my mind were the beautiful images of all these ducks — an annual gift of the winter season I never tire of receiving. 

If you haven’t yet enjoyed taking a closer look at winter waterfowl, consider it a holiday present wrapped in pretty paper with a gaudy bow. I hope you take the time to unwrap this winter gift in the weeks ahead.

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

Lifestyle modifications, including getting more exercise, can lower blood pressure. Stock photo
Left untreated, high blood pressure has long-term health consequences

By David Dunaief, M.D.

We have focused a large amount of effort on the treatment and prevention of hypertension (high blood pressure) in the U.S. This insidious disorder includes prehypertension —defined as a systolic blood pressure (the top number) of 120-139 mmHg and/or a diastolic blood pressure (the bottom number) of 80-89 mmHg. Prehypertension is pervasive in the United States, affecting approximately one-third of people (1).

The consequences of prehypertension are significant, even though there are often no symptoms. For example, it increases the risk of cardiovascular disease and heart attack dramatically: in an analysis of the Framingham Heart Study, researchers found a 3.5-fold increase in the risk of heart attack and a 1.7-fold increase in the risk of cardiovascular disease among those with prehypertension (2). This is why it’s crucial to treat it in these early stages, even before it reaches the level of hypertension.

Another study, the Women’s Health Initiative, which followed more than 60,000 postmenopausal women for an average of 7.7 years, showed an increase in heart attack deaths, heart attacks and strokes compared to those with normal blood pressure (less than 120/80 mmHg). In the Strong Heart Study, prehypertension independently increased the risk for cardiovascular events at 12 years significantly (3).

Furthermore, according to the Framingham Heart Study, the risk of sustained hypertension increases substantially the higher the baseline blood pressure (4).

This may or may not impact mortality, but it certainly does impact morbidity (sickness). Quality of life may be dramatically reduced with heart disease, heart attack and hypertension.

Treatment of prehypertension

In my view, it would be foolish not to treat prehypertension. Recommendations for treatment, according to the Joint National Commission (JNC) 7, the association responsible for guidelines on the treatment of prehypertension and hypertension, are lifestyle modifications (5). These involve a Mediterranean-type diet called DASH (Dietary Approaches to Stop Hypertension), with a focus on fruits, vegetables, reduction in sodium to a maximum of 1,500 mg (⅔ of a teaspoon on a daily basis), exercise, weight loss and no more than moderate amounts of alcohol (1 or fewer drinks for women and 2 or fewer drinks for men on a daily basis). 

Some studies have also shown that a diet rich in potassium helps to reduce blood pressure (6). Fortunately, foods like fruits, vegetables, beans and legumes have significant amounts of potassium. However, do not take potassium supplements unless instructed for other reasons by a physician; high potassium can be very dangerous and may precipitate a heart attack.

The danger in treating prehypertension comes only when medication is used, due to side effects. 

Unfortunately, the Trial of Preventing Hypertension (TROPHY) suggests the use of a hypotensive agent, the blood pressure drug Atacand (candesartan) to treat prehypertensive patients (7). The drug reduced the incidence of hypertension significantly compared to placebo over two years. However, after stopping therapy, the following two years showed only a small benefit over placebo. Yet the authors implied that this may be a plausible treatment. The study was funded by Astra-Zeneca, the makers of the drug. 

In an editorial, Dr. Jay I. Meltze, a clinical specialist in hypertension at Columbia University’s College of Physicians and Surgeons, noted that the results were interpreted in an unusually favorable way (8). 

Prehypertension is an asymptomatic disorder that has been shown to respond well to lifestyle changes — why create symptoms with medication? Therefore, I don’t recommend treating prehypertension patients with medication. Thankfully, the JNC7 agrees.

However, it should be treated -— and treated with lifestyle modifications. The side effects from this approach are only better overall health. Please get your blood pressure checked at least on an annual basis.

References:

(1) cdc.gov. (2) Stroke 2005; 36: 1859–1863. (3) Hypertension 2006;47:410-414. (4) Lancet 2001;358:1682-6. (5) nhlbi.nih.gov. (6) Archives of Internal Medicine 2001;161:589-593. (7) N Engl J Med. 2006;354:1685-1697. (8) Am J Hypertens. 2006;19:1098-1100.

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.     

Dave Jackson. Photo from CSHL

By Daniel Dunaief

Just as humans have competing impulses — should we eat or exercise, should we wait outside in the rain to meet a potential date or seek shelter, should we invest in a Spanish tutor or a lacrosse coach — so, too, do plants, albeit not through the same deliberate abstract process.

Working with corn, Dave Jackson, a professor at Cold Spring Harbor Laboratory, has discovered that the gene Gß, (pronounced Gee-Beta,) balances between the competing need to grow and to defend itself against myriad potential threats.

By looking at variations in the gene, Jackson and his postdoctoral fellows, including Qingyu Wu and Fang Xu, have found that some changes in Gß can lead to corn ears with more kernels. The results of this work, which were published in the Proceedings of the National Academy of Sciences last month, suggest that altering this gene may eventually increase the productivity of agricultural crops.

Indeed, the study of this gene included an analysis of why some mutations are lethal. An overactive Gß gene turns the corn brown and kills it. This occurs because the gene cranks up the immune system, causing the plant to attack itself.

Other scientists have found mutations in this gene in plants including arabodopsis and rice.

“We are the first to figure out why the mutations are lethal in corn,” Jackson said. “That’s also true in rice. Rice mutations were made over a decade ago and they also caused the plants to die. Nobody knew why. The main puzzle was solved.”

Dialing back this immune response, however, can encourage the plant to dedicate more resources to growth, although Jackson cautions that the research hasn’t reached the point where scientists or farmers could fine tune the balance between growth and defense.

“We are not there yet,” he said. “That’s what would be possible, based on this knowledge.”

Even in the safer environment of an agricultural field, however, plants can’t abandon all efforts at defense.

“Plants need some defense, but probably much less than if they were growing in the wild,” he said.

By altering the balance toward growth, Jackson is looking at mutations that make more stem cells, which can produce flowers and, eventually kernels. The next steps in this research will not likely include scientists in Jackson’s lab. Qingyu Wu plans to move on to a research position in China. 

Penelope Lindsay. Photo by Patricia Waldron

A prolific plant scientist and mentor, Jackson has seen several of his lab members leave CSHL to pursue other opportunities. Recently, he has added three new postdoctoral researchers to his team: Thu Tran, Jae Hyung Lee and Penelope Lindsay.

Jackson plans to use single-cell sequencing in his future research. Using this technique, scientists can find regulatory relationships between genes and monitor cell lineages in development. Jackson described this approach as an “amazing new technology” that’s only been around for a few years. He hopes to use this technique to find new leads into genes that control growth.

Lindsay, who is joining the lab this month, would like to build on her experience as a plant biologist by adding computational expertise. A graduate of the Boyce Thompson Institute in upstate Ithaca, where she was working on the symbiotic relationship between some plants and a specific type of fungi in the soil, Lindsay would also like to work on single-cell sequencing. She plans to continue to study “how specific genotypes produce a phenotype” or how its genes affect what it becomes.

Jackson’s lab’s focus on the undifferentiated cells of the meristem appealed to Lindsay.

Lindsay first met Jackson a few years ago, when he was giving a talk at Cornell University. It was there, fittingly enough, that she had learned about the work that led to the current paper in the Proceedings of the National Academy of Sciences about growth versus defense.

“I was really impressed with the techniques and with the connection to basic research,” Lindsay said. She was excited to learn how Jackson and his students took biochemical approaches to understand how this signaling pathway affected development.

Cold Spring Harbor Laboratory also intrigued Lindsay, who was interested to join a facility that encouraged collaborations among labs.

Born in New York City, Lindsay spent some of her time in upstate New York before moving to Florida, where she also attended college.

Surrounded by family members who have found outlets for their creativity through art — her mother, Michelle Cartaya, is an artist who takes nature photos and her father, Ned Lindsay, remodels homes — she initially attended New College of Florida in Sarasota expecting to pursue a degree in English. Once in college, however, she found excellent scientific mentors, who encouraged her to pursue research.

As a graduate student, Lindsay was greatly intrigued by the signaling pathway between plants and the symbiotic relationship with arbuscular mycorrhizal fungi. During her graduate work, she studied a mutated version of a plant that lacked a signaling protein that encourages this collaboration. When she added considerable amount of the protein to the plant, she expected to restore the symbiosis, but she found the exact opposite.

“The amount of the protein is critical,” she said. “If you have too much, that’s a bad thing. If you don’t have enough, it’s also bad. It’s like Goldilocks.”

A new resident of Huntington, Lindsay, who was a disc jockey for a community radio station in Ithaca and makes electronic music using synthesizers and computers, is looking forward to starting her work at Cold Spring Harbor Laboratory and to living near New York City.

Lindsay continues to find plants fascinating because they “get everything they need” while living in one place their entire lives. “They have so many sophisticated biochemical pathways to protect themselves,” she said.

Huntington Hospital’s four midwives, from left, Laura Jabbour, Jessica Hilsenroth, Michele Mayer and Lindsay Price. Photo from Northwell Health

Huntington Hospital’s four midwives are now seeing patients at Northwell Health Physician Partners ob/gyn offices in Commack and Smithtown. 

Midwives Michele Mayer, Jessica Hilsenroth, Laura Jabbour and Lindsay Price have office hours at 777 Larkfield Road in Commack and 222 East Middle Country Road, Suite 114 in Smithtown. In addition, the midwives see patients at Huntington Hospital’s Women’s Center at 270 Park Ave. in Huntington.

“In response to patient requests, we have begun seeing women at these convenient offices to better serve the residents of Suffolk County,” said Mayer, supervisor of Huntington Hospital’s midwife practice. 

Midwives provide care to women from their first gynecologic visit through menopause with comprehensive prenatal care and natural childbirth; well woman exams; treatment of common gynecologic issues; and contraception consultation, initiation and surveillance.

To schedule an appointment with a Huntington Hospital midwife, please call 631-351-2415. 

For more information about the Northwell Health Physician Partners Obstetrics and Gynecology call 631-775-3290 (Smithtown office) or 631-470-8940 (Commack office).

Bailey

MEET BAILEY!

This week’s featured shelter pet is Bailey, a 5-year-old American bulldog mix rescued from a high kill shelter in Texas and currently waiting for his forever home at Kent Animal Shelter. 

A handsome playful dog, this sweet boy loves squeaky toys and long walks. Why not come by to meet him? He comes neutered, microchipped and is up to date on 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 Bailey and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.

Stock photo

By Bob Lipinski

Bob Lipinski

Champagne is a region in France about 90 miles northeast of Paris. Sparkling wines made there using the méthode champenoise (Champagne method) are called Champagne. 

Sparkling wines made in other regions of France regardless of how good they are cannot be called Champagne; they are known as crémant and vin mousseux (sparkling wine).

I attended a Wine Media Guild seminar/tasting of French Champagne (prestige cuvées) in December and here are my tasting notes.

NV G.H. Mumm “Blanc de Blancs” Hints of celery, bread dough and brioche. Crisp and clean.

NV Valentin Leflaive “Blanc de Blancs (extra brut)” Very dry with nuances of green apple, lime, violets and toasted bread.

Collet Collecion Privée” 2006 Hints of toasted bread, biscuits; full-flavored and delicious.

Boizel “Joyau de France” 2000 Fruity with flavors of peach and hazelnut; good finish.

Perrier-Jouët “Belle Epoque” 2012 Pear and green apple along with a nutty aftertaste.

Alfred Gratien “Cuvée Paradis” 2009 Hints of cider, red apple and baked bread. Well-balanced.

NV Delamotte “Blanc de Blancs” Light and crisp with citrus and chamomile flavors. Aftertaste of pears.

Piper-Heidsieck “Rare” 2006 Green apple, citrus and nuts. Lingering aftertaste.

Henriot “Cuvée Hemera” 2005 Darker color with overtones of brioche, pear and apple tart.

Palmer & Co. “Brut” (served in magnum) 2003 Granny Smith apple, citrus, curry and full of flavor.

Taittinger “Comtes de Champagne” 2007 Crisp, clean tasting with considerable bubble; plenty of fruit.

Dom Ruinart “Blanc de Blancs” (served in magnum) 2004 Elegant with full chardonnay flavor; crisp, with a lasting finish.

Moët & Chandon “Dom Pérignon Rosé” 2006 Delicate and floral bouquet with overtones of black currants; persistent finish.

NV Laurent-Perrier “Grand Siècle” Honeyed, nutty aromas with hints of almonds and freshly baked brioche.

Charles Heidsieck “Blanc des Millènaires” 2004 Very dry; lively with citrus and brioche. Creamy aftertaste.

Pol Roger “Cuvée Sir Winston Churchill” 2006 Overtones of citrus, toasted brioche, pear and licorice.

Louis Roederer “Cristal” 2008 Citrusy bouquet with overtones of waffles, red apple and pears.

Veuve Clicquot “La Grande Dame” 2008 Crisp, medium-bodied, elegant, floral and honeyed bouquet.

Bollinger “Grande Année” 2008 Apple tart, brioche, butter and nutty overtones. Long aftertaste.

NV Krug “Grande Cuvée 168th edition” Toasted bread, full-bodied, ginger, spices and a long and pleasing aftertaste.

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].