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Minimize serious medication risks with modest lifestyle change

By David Dunaief M.D.

Dr. David Dunaief

If you are planning to enjoy a large Thanksgiving dinner, you’ll probably experience reflux afterward. Here, your stomach contents flow back into your esophagus when the valve between your stomach and your esophagus, the lower esophageal sphincter, relaxes. This is normal, especially after a meal, and doesn’t require medical treatment (1).

Gastroesophageal reflux disease (GERD), however, is more serious and can have long-term health effects. Among them are erosion or scarring of the esophagus, ulcers, and increased cancer risk. Approximately 20 percent of the U.S. adult population has been diagnosed with GERD, although researchers estimate it affects as much as 28 percent (2). It’s no surprise that pharmaceutical firms have lined drug store shelves with all kinds of solutions.

GERD risk factors range from lifestyle — obesity, smoking and diet — to medications, like calcium channel blockers and antihistamines. Other medical conditions, such as hiatal hernia and pregnancy, also play a role (3). Dietary triggers, such as spicy, salty, or fried foods, peppermint, and chocolate, might also contribute.

Medication options

The most common and effective medications for treating GERD are H2 receptor blockers and proton pump inhibitors (PPIs). H2 receptor blockers, such as Zantac and Tagamet, partially block acid production. PPIs, which include Nexium and Prevacid, almost completely block acid production (4). Both have two levels: over-the-counter and prescription strength. Let’s focus on PPIs, for which over 92 million prescriptions are written each year in the U.S. (5).

The most frequently prescribed PPIs include omeprazole (Prilosec) and pantoprazole (Protonix). Studies show they are effective with short-term use in treating Helicobacter pylori-induced peptic ulcers, GERD symptoms, gastric ulcer prophylaxis associated with NSAID use, and upper gastrointestinal bleeds.

Most of the package insert data is from short-term studies lasting weeks, not years. The landmark study supporting long-term use FDA approval was only one year. However, maintenance therapy is usually prescribed for many years.

Concerns about long-term use effects and overprescribing have prompted pharmacists to take an active role in educating patients about their risks and about the need to take them before eating for them to work (6).

PPI risks

PPI side effects after years of use can include increased bone fracture risk; calcium malabsorption; Clostridium difficile (C. difficile), a serious intestinal bacterial infection; potential vitamin B12 deficiencies; and weight gain (7).

The FDA has amplified its warnings about the increased risk of C. difficile, which must be treated with antibiotics. Unfortunately, it only responds to a few, and that number is dwindling. Patients must contact their physicians if they develop diarrhea when taking PPIs and it doesn’t improve (8).

Suppressing stomach acid over long periods can also result in malabsorption issues. In a study where PPIs were associated with B12 malabsorption, it took at least three years’ duration to cause this effect. While B12 was not absorbed properly from food, PPIs did not affect B12 levels from supplementation (9). If you are taking a PPI chronically, have your B12 and methylmalonic acid (a metabolite of B12) levels checked and discuss supplementation with your physician.

Before you stop taking PPIs, consult your physician. Rebound hyperacidity can result from stopping abruptly.

Lifestyle options

A number of lifestyle modifications can improve GERD, such as raising the head of the bed about six inches, not eating prior to bedtime and obesity treatment (10). 

Increase fiber and exercise. A study that quantified the increased risks of smoking and salt also found that fiber and exercise both had the opposite effect, reducing GERD risk (11). An analysis by Journal Watch suggests that the fiber effect may be due to its ability to reduce nitric oxide production, a relaxant for the lower esophageal sphincter (12).

Lose weight. In one study, researchers showed that obesity increases pressure on the lower esophageal sphincter significantly (13). Intragastric (within the stomach) pressures were higher in both overweight and obese patients on inspiration and on expiration, compared to those with lower body mass indexes.

Eat long before bedtime. A study showed a 700 percent increased risk of GERD for those who ate within three hours of bedtime, compared to those who ate four hours or more before bedtime (14).

While drugs have their place in the arsenal of options to treat GERD, lifestyle changes are the first, safest, and most effective approach in many instances. 

References:

(1) Gastroenterol Clin North Am. 1996;25(1):75. (2) Gut. 2014; 63(6):871-80. (3) niddk.nih.gov. (4) Gastroenterology. 2008;135(4):1392. (5) Kane SP. Proton Pump Inhibitor, ClinCalc DrugStats Database, Version 2024.08. Updated August 7, 2024. (6) US Pharm. 2019:44(12):25-31. (7) World J Gastroenterol. 2009;15(38):4794–4798. (8) FDA.gov. (9) Linus Pauling Institute; lpi.oregonstate.edu. (10) Arch Intern Med. 2006;166:965-971. (11) Gut 2004 Dec; 53:1730-1735. (12) JWatch Gastro. Feb. 16, 2005. (13) Gastroenterology 2006 Mar; 130:639-649. (14) Am J Gastroenterol. 2005 Dec;100(12):2633-2636.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

 

Pixabay photo

By Bob Lipinski

Bob Lipinski

During the holiday season, I usually have a list of wines that I prefer to drink, but this year, I have discovered some new ones that I will definitely include. Sales (and consumption) of red wine (as well as champagne and fortified wines) rise during wintry weather, and I stock up for the holidays with plenty. Although I enjoy medium to full-bodied red wines, I rarely say no to a glass or bottle of a chilled red wine, served as an apéritif or to accompany a first course.

These wines are sure to enhance your holiday festivities. The first two wines, light-bodied, young, and fruity, are best enjoyed chilled, with or without food.

2022 Te Mata “Gamay Noir,” Hawke’s Bay, New Zealand. (100% Gamay grapes. The winery brought the Gamay Noir à Jus Blanc, the technical name of Gamay, to New Zealand in 1995.) Candy-apple red color, with an inviting, very fruity aroma and flavor of raspberry, black cherry, rhubarb, watermelon, and tart cranberry. Hints of strawberry, anise, blueberry pie, clove, and fennel. Perfect for pork satay with spicy peanut sauce.

2023 Souleil Vin de Bronté, “Le Rouge,” Languedoc, France. Blend of organically farmed Syrah and Grenache grapes. Fermented and aged in stainless steel containers. Bright cherry color with fruity flavors of raspberry, cherry, and green plums. Easy to drink with hints of wild strawberry, thyme, and leather. Serve it lightly chilled with honey-glazed ham.

2021 Château Angélus “Tempo d’Angélus,” Saint-Émilion, Bordeaux, France. Blend of Merlot and Cabernet Franc grapes. Light ruby color with flavors of blackberry, black plums, and tea with hints of wet cedar, black currants, and toasted hazelnuts. Light-bodied; pairs well with grilled lamb brushed with mint and olive oil.

2019 Cos d’Estournel “G d’Estournel,” Saint-Estèphe, France. Blend of Merlot, Cabernet Sauvignon, and Cabernet Franc grapes. Deeply colored with flavors of anise, blueberry, blackberry, and mint, with hints of thyme, rosemary, fig, black pepper, and spices. Pair it with braised short ribs and a side of roasted sweet potatoes.

2001 Gérard Bertrand “Château de l’Hospitalet” La Clape, Languedoc, France. Blend of Syrah, Grenache, Carignan, Cinsaut, and Mourvèdre grapes. Located on the coast, Château de l’Hospitalet overlooks the Mediterranean in an area noted for its garrigue scrublands (Mediterranean vegetation with a smell of rosemary, thyme, lavender and other herbs). Intense ruby color with flavors of blackberry, black cherry, plums, and spices with hints of currants, rosemary, smoky oak, and black pepper. I enjoyed this wine with grilled hot sausage and broccoli rabe.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

Olaf Kleingbeil at the Pezcoller24 Symposium in Italy in June, 2024. Photo by Claudia Tonelli

By Daniel Dunaief

The wreck-and-check method sometimes works, providing the kind of clues that lead to cures.

In the case of cancer, however, taking out one gene or one protein may not be enough, particularly when a combination contributes to cancer growth or to inactivating the body’s defenses against the disease.

Olaf Klingbeil. Photo courtesy of CSHL

Over the course of seven years, first developing a technique, then searching for possible clues about what the work might reveal, Olaf Klingbeil, a postdoctoral researcher in the lab of Professor Chris Vakoc at Cold Spring Harbor Laboratory, discovered two proteins that work together to do cancer’s bidding.

Called Mark 1 and Mark 2, these two proteins in combination keep a tumor suppressor called Hippo from doing its job, enabling a wide range of cancers from continuing to grow.

The Hippo pathway is one of the most dysfunctional in all human cancer biology.

The journey to this discovery is as compelling as the finding itself.

Klingbeil honed a technique that took out a series of genes, hoping to find out how more than one protein might be involved in the kind of on-off switch geneticists are often seeking to slow or squelch cancer.

Indeed, disrupting either of the proteins on its own would not have been enough, as the disease would have progressed with a singular inhibitor.

“When you manipulate A or B individually” you don’t see much difference in the cancer cells, Vakoc said. “When you manipulate A plus B, you get a massive effect.”

Vakoc suggested that his lab developed a new technology to find cancer targets, enabling them to search for processes and contributors that were otherwise invisible. Klingbeil used lentiviruses to introduce CRISPR gene editing into cancer cells.

“What [Klingbeil] developed, a method where you can introduce two [changes] at the same time, can be engineered to target combinations of genes,” Vakoc said. “It took years to figure out how to do this.”

Klingbeil explored the effect of making these double knockouts through many perturbations.

“It was the largest project in my lab to this point,” said Vakoc.

A eureka moment

Klingbeil examined several potential leads that might provide clues about how to attack cancer cells. He published 1,719 single gene knockouts and 2,529 paralog double knockouts and expected to find a few jewels. 

Christopher Vakoc. Photo courtesy of CSHL

He likens the process to panning for gold at a creek, which involves getting rid of numerous stones before discovering that gold nugget, which, in this case came in the form of two kinases, which add phosphate labels to macromolecules.

When Klingbeil honed in on Mark 2 and Mark 3, he couldn’t immediately understand why inhibiting these enzymes affected some forms of cancer, but not all of them. 

The postdoctoral researcher read a study in which the researchers looked at the tumor suppressive function of Yap/Taz in leukemia and neuroendocrine cancers and realized that these were the cancer types that didn’t show a reaction to inhibiting these kinases.

This was the first hint that Marks 2 and 3 and Yap/Taz might work together, Klingbeil explained.

The affected cancers include liver, lung, colorectal, ovarian, triple negative breast cancer, pancreatic cancer and prostate cancer. That list also includes rhabdomyosarcoma, a rare form of pediatric cancer for which Vakoc, in particular, is eager to develop new treatments.

While numerous scientists are seeking ways to block this pathway directly, the focus on Mark 2 and Mark 3 presents a new potential opportunity.

Marks are “totally overlooked in the community” and are “not a known target,” said Vakoc. “This is the first paper that announces these as cancer targets in a compelling way.”

An existing drug

Once he discovered this link, Klingbeil searched for existing drugs that might target Marks 2 and 3. Fortunately, he found one that Merck had tried to develop for Alzheimer’s disease.

While that didn’t work as well as the pharmaceutical company had hoped, the CSHL researchers are looking to use it as a starting point for a future therapy.

“We are excited that there’s a chemical matter” that might help treat cancer, Vakoc said, adding that such a treatment will likely require “a lot of love by chemists to give them the ideal attributes” for any therapeutic approach.

The drug Merck produced inhibited Marks 1 and 4 as well as 2 and 3, which provides opportunities to tailor it for the most relevant enzymes. By increasing the specificity of the drug for two of the four proteins, researchers and pharmaceutical companies could reduce the side effects of inhibition.

To be sure, Vakoc and Klingbeil cautioned that this discovery, while encouraging, wouldn’t likely provide a magic bullet for cancer, which has a way of becoming resistant to treatments and to tapping into other unknown or unseen pathways to continue to cause harm.

Effective future treatments that involve inhibiting Marks 2 and 3 could require the use of a combination of therapies, which might outmaneuver or slow the progression of cancer.

A personal message

Earlier this year, Klingbeil learned that the journal Cancer Discovery had accepted the paper for publication in an unusual way. He was attending a dinner one night at a conference in Italy when Elizabeth McKenna, the Executive Editor of the journal, approached him.

“She told me she was about to send an email” to Vakoc that the paper was accepted, Klingbeil said. “I was very excited. I’m happy to publish it and that I could convince the most critical reviewers about the value of the work.”

After a productive and rewarding collaboration with Vakoc, Klingbeil is preparing for the next steps in his career. He is speaking with various institutions, particularly in Europe, where he can be closer to his family and his native Berlin, Germany while continuing to advance his scientific career. He plans to continue to work with Vakoc after he leaves.

“The discovery was big enough to carve out a piece for him and me,” Klingbeil said and suggested he would study Mark function in pancreatic cancer in more detail.

On the personal front, fate lent a hand when Klingbeil first arrived on Long Island.

He started his life here in the middle of the winter, without a car or a driver’s license. The lab provided temporary housing on campus. He had a choice to share an apartment with either a French or an Italian postdoctoral researcher.

He chose to live with postdoctoral researcher Claudia Tonelli, who works in the lab of Cancer Center Director David Tuveson and is now his partner. The two researchers, who started dating a few months after living together, have a daughter Lily.

As for his work, he is cautiously optimistic that this discovery may one day help with new and effective therapies.

Duck Stamp 2024-2025
A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

I’m occasionally asked what are some of the things a person can do to protect wildlife. One of the suggestions I always recommend is the next time you go to the local post office, take the time to buy a federal duck stamp. You can also easily purchase duck stamps online and at sporting goods stores. A duck stamp can’t be used for postage but does allow you free access to any national wildlife refuge. I keep mine in my wallet at all times.

Ninety eight percent of the current $25 cost of a duck stamp goes directly toward buying wetland habitat that waterfowl and so many other species depend upon. Since the program began in 1934 conservationists have committed about $800 million resulting in nearly 6 million acres of land permanently protected as part of the National Wildlife Refuge system. As these totals illustrate, this low profile program has been a remarkable success! 

Artists from around the country submit their paintings of various waterfowl species and one lucky contest winner is selected by a panel of judges. The duck stamp available through June 2025 by artist Chuck Black highlights a male pintail duck, a handsome and graceful duck that lives up to its name with a few long pointed feathers that form its tail.  The male’s chocolate brown head, cheek, and neck, the latter of which is pierced by an  upward pointing white dash, are diagnostic field marks of this species which overwinters on freshwater lakes and ponds on Long Island. 

So don’t forget to buy a duck stamp when you next visit your local post office.

A resident of Setauket, author John L. 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.

 

Pumpkin Pie

By Heidi Sutton

Continuing the theme of classic holiday pies from last week, no Thanksgiving would be complete without pumpkin pie or its close cousin, sweet potato pie. Can’t decide? Whip up both and watch them be devoured. Happy holidays!

Pumpkin Pie

Recipe courtesy of Libby’s

Pumpkin Pie

YIELD: Makes 8 servings

INGREDIENTS: 

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can 15 ounces Libby’s 100% Pure Pumpkin

1 can 12 fluid ounces Nestlé Carnation Evaporated Milk

1 unbaked 9-inch 4-cup volume deep-dish pie shell

Whipped cream

DIRECTIONS:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Sweet Potato Pie

Recipe courtesy of Eagle Brand

Sweet Potato Pie

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound sweet potatoes, cooked and peeled

1/4 cup butter

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 (9-inch) unbaked pie crust

DIRECTIONS:

Heat oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake for 40 minutes or until golden brown. Cool. Top with mini marshmallows or whipped cream before serving.

See more Thanksgiving-related articles and recipes online at tbrnewsmedia.com including healthy holiday recipe swaps, turkey cooking tips, and holiday side dishes. 

Cleanup efforts are underway at the Stony Brook Mill Pond. Photo by Denis Lynch

On Aug. 18, an intense rainfall event — dropping approximately 10 inches overnight — resulted in catastrophic flooding, severely damaging local landmarks including the Stony Brook Mill Pond, the Stony Brook Grist Mill (1751), and Avalon Nature Preserve.

We are calling on all levels of government — federal, New York State, the Department of Environmental Conservation, the NYS Department of Transportation, Suffolk County and the towns of Brookhaven, Smithtown and Village of Head of the Harbor — to collaborate in the restoration efforts. It is imperative that every elected official work together to restore the Stony Brook Mill Pond, Stony Brook Grist Mill and Avalon Park’s primary access route.

These cherished heritage and nature destinations are integral to our communities, encouraging visitors to explore both the rich history and the natural beauty of the area. Both the Stony Brook Mill Pond and the Stony Brook Grist Mill are listed on the New York State and National Registers of Historic Places. 

The Stony Brook Mill Pond has been of ecological and economic importance for centuries. Before the storm, it provided sustenance and shelter for a variety of wildlife species and played a critical role in stormwater management. The Mill Pond has been a vital component of the Grist Mill’s operations, powering the waterwheel of this iconic Long Island landmark since 1751.

Avalon Nature Preserve, a protected area spanning 216 acres —140 of which are accessible to the public — boasts diverse flora and fauna. It features walking trails, a wildflower meadow and woodlands. Access to the Avalon Nature Preserve has been severely impacted by the destruction of Harbor Road.

The Three Village Chamber of Commerce respectfully asks for your support in these restoration efforts. Representing the Three Village business network, this work is vital to helping the business community in Stony Brook thrive once again. 

Thank you for your attention to this urgent matter.

Three Village Chamber of Commerce

Board of Directors

President Carmine Inserra

Michael Ardolino

Heather Banoub

Robert Brown

Perry Cassidy

Leah S. Dunaief

Colette Frey-Bitzas

Susie Kaiserman

Kenneth P. Kroncke

Ronald J. LaVita

Edwin Miller

Andy Polan

David Prestia

Gloria Rocchio

Nicole Sarno

Martha Stansbury

John C. Tsunis

President Emeritus Charles Lefkowitz

METRO photo

By Heidi Sutton

Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn’t complete without turkey.

Even in households that don’t eat meat, plant-based turkey alternatives find their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone’s nerves and result in a mouth-watering main course.

Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator.

Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 1 1⁄2 pounds of turkey per person if you’re buying a whole turkey. Rather than purchasing the largest turkey you can find for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well.

Adjust the temperature. The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.

To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and flavorful meat. However, a wet brine may not lead to the crispiest skin possible. 

Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out.

Avoid stuffing the bird. Rather than stuffing the turkey and cooking everything en masse, prepare the stuffing mixture separate from the turkey. This reduces the risk of contamination from the turkey’s raw juices and helps to achieve a crispy coating on the stuffing guests will enjoy. 

Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra flavor in the bird and the vegetables also can be served or mixed into the stuffing.

Red-bellied Woodpecker. Pixabay photo

By John L. Turner

Part Two

John Turner

Of the twenty-two species found in North America (twenty-three if you’re optimistic the Ivory-billed Woodpecker still exists and who doesn’t hope that?) we have seven woodpecker species  inhabiting Long Island’s forests. 

The Pileated is the largest, being about the same size as the American Crow. It is the “Woody Woodpecker” of woodpeckers! They have begun to repopulate Long Island after a long absence, benefitting from the maturing forests of large trees in protected parks and preserves.  

I saw my first Long Island Pileated earlier this year in the Humes Preserve in northern Nassau County, when a male broke out from the tree line and flew across a long  meadow before reaching the woods on the other side, providing a five second view of this unmistakable species. Running to the point where it had re-entered the forest I enjoyed closer views of the bird banging away on the bark of a tree, interspersed with the bird’s raucous call. If you hear them on a hike, look around on tree trunks for their distinctive, rectangular-shaped excavation holes they make in search of beetle grubs, their favorite prey.   

Downy woodpecker. Pixabay photo

In contrast, the Downy Woodpecker is the smallest of the Island’s  woodpeckers and is also quite common, with almost every forest and suburban woodlot hosting a pair of Downies, where they often reveal their presence by their downward slurring “whinny” call. Recently, in a property on the west side of the Nissequogue River, I watched a pair of Downies fly into a nearby black walnut tree and perform a courtship dance. The two forms moved in jerky robotic motions responding to each other — a crazy motion following short bouts of stillness broken once again by motion. This went on for thirty seconds or so before they flew off, leaving a smile on my face.   

The Downy Woodpecker’s slightly larger cousin — the Hairy Woodpecker — is also common and widespread in New York. The Hairy prefers deeper, more intact forests than does the Downy. These two species are easily confused. One clue to distinguish them is found in the white outer tail feathers of the two species. A long time ago, as a youthful birder, I learned this clue: the Downy Woodpecker has black spots on its feather while the Hairy lacks them, which I put to memory using a mnemonic device “The Downy has dots while the Hairy hasn’t”; the Hairy’s bill is also proportionally larger.  

The most beautiful woodpecker that calls Long Island home is undoubtedly the Red-headed Woodpecker. No other woodpecker, or bird in North America for that matter, has the Red-headed’s striking color combination of a brilliant red head and black and white wings and body. Unfortunately, breeding bird data indicates this species is in fairly rapid decline in the state although the cause(s) has not been fully identified. 

Red-headed Woodpecker. Pixabay photo

One reported cause is being hit by cars due to its habit of hawking for insects flying over roads. They are a rare breeder here.  Several years ago a breeding pair nested in Manorville but seems to have vacated the area and there is currently breeding activity in the Flanders of the Pine Barrens.

It’s relative, the Red-bellied Woodpecker,  shows a reverse trend in the state, as this woodpecker, once of a more southerly distribution, has rapidly increased in abundance. In fact, in Ludlow Griscom’s 1923 Birds of the New York City Region, the Red-bellied is reported as being a very rare bird having been seen merely three times in the area, the last being in 1895. However, by the 1960’s the species was well established and has continued to expand its range northward, being a confirmed breeder in slightly more than one-third of the census blocks in the 2005 NYS Breeding Bird Atlas. The bird is now a common breeder here and its breeding range has extended as far north as mid-New England. They are found in virtually every wooded park on Long Island. 

The Northern Flicker, the males being distinguished from females by the black mustache mark they possess, is the most widespread woodpecker in New York. A lover of ants, the Flicker spends more time on the ground to feed on them than any other woodpecker. This predilection for ants, which are unavailable in the winter, is the main reason why flickers are among the most highly migratory of all woodpeckers.

I remember hiking several decades ago through a park in the Long Island Pine Barrens where a wildfire had burned off the forest floor and understory, exposing countless large ant mounds. For the next several weeks I saw Flickers commonly here, taking advantage of countless ants exposed by the fire. 

This leaves, for last, the Yellow-bellied Sapsucker, a bird that, as the name suggests, has a diet different than it’s brethren. Sapsuckers routinely drill small holes, typically parallel rows, in thin barked trees and routinely return to lap up the sap and any small insects attracted to it with their aforementioned brush-like tongues. This species doesn’t breed here, raising its young further north, but both adults and immatures can be seen on Long Island, especially during fall migration.  

There are two other woodpecker species found in New York State but not on Long Island — the Black-backed and Three-toed Woodpeckers. These are Adirondack specialties where they inhabit dense spruce forests. Both species share the basic black-and-white pattern of most other woodpeckers but instead of having red crowns possess yellow ones. They are also distinctive by the three toed feet they have rather than four. They are most abundant in forests where fire has killed swaths of  trees, setting the stage for the many beetles that feast on the dead wood. While disturbance like wildfires typically can adversely affect wildlife,  woodpeckers are a group of birds that can benefit from perturbations in the environment.   

Whether it’s their unique behavior, impressive anatomical adaptations, or ecological importance due to their cavity making abilities, the native woodpecker species of Long Island are an interesting and important part of nature’s fabric here.  Why not spend some time getting to know the species which inhabit yards, parks and woodlands in your neighborhood?

Part I of Wonderful Woodpeckers appeared in the issue of October 24. Read it here.

A resident of Setauket, author John L. Turner is a naturalist, conservation co-chair of the Four Harbors Audubon Society, and Conservation Policy Advocate for the Seatuck Environmental Association.

Adopt Lucky!    

This handsome, black-and-white male, labrador mix at the Smithtown Animal Shelter is approximately four years old. Lucky is a golden nugget of joy in search of his four-leaf clover. Sadly, luck was not on his side when he was abandoned by the people who adopted him due to a change in their living situation. Despite his heartbreak, Lucky remains incredibly sweet, loving, and playful. The dedicated team at the Animal Shelter exclaims that this good boy is the most outgoing, friendly pup who loves meeting new people. To say that Lucky is a social butterfly would be an understatement.

Lucky has so much love to give, is full of energy, and can be adopted to a home with children, and likely other pets. He has a penchant for escape, so this is something that his future family will need to keep in mind. Lucky is an absolute crowd-pleasing delight, who would make a wonderful addition to a household looking for a fun-loving companion.

If you are interested in meeting Lucky, please fill out an application and schedule a date/time to properly interact in a domestic setting, which includes a Meet and Greet Room, the dog runs, and a Dog Walk trail.

The Town of Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are Monday to Saturday from 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). For more information, call 631-360-7575 or visit www.townofsmithtownanimalshelter.com.

For more information regarding rescue animals available for adoption visit:. TownofSmithtownAnimalShelter.com 

Hearty, filling, festive recipes to complement your main course

Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.

These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.

Discover more holiday recipes by visiting Culinary.net.

Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
salt, to taste
pepper, to taste
3 pounds sweet potatoes, sliced in circles

Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup heavy whipping cream

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.

Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon thyme
salt, to taste
pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)

DIRECTIONS:

In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.

Source: Culinary.net