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Farfalle Salad with Salmon, Asparagus and Peas. Stock photo

By Barbara Beltrami

When it’s time for a backyard barbecue or pool party, neighborhood get-together or family celebration, it seems that in the past few years the traditional salads have given up some of their popularity to pasta salads, one of my favorite things to put together. I cook up a nice big pot of some weird-shaped pasta and then put my imagination to work. The last three times I did that I came up with some real doozies that turned out to be big hits. 

The first was farfalle with poached salmon, peas, asparagus, dill, yogurt and mayonnaise. Another one was penne with chick peas, black olives, cherry tomatoes, grilled eggplant and goat cheese, and the most recent one was basically an antipasto salad: fusilli tossed with julienned Genoa salami,, provolone, roasted red peppers, pepperoncini, marinated artichokes, sun-dried tomatoes, mozzarella and anchovies in a simple olive oil, wine vinegar and herb dressing. Try one or all of them or boil up a pot of pasta and see what happens next.

Farfalle Salad with Salmon, Asparagus and Peas

YIELD: Makes 8 to 12 servings

INGREDIENTS:

1 cup plain Greek yogurt

1 cup mayonnaise

1/3 cup capers, rinsed and drained

Freshly squeezed juice of one small lemon

2 teaspoons prepared mustard

Salt and freshly ground black pepper, to taste 

1 pound farfalle pasta, cooked and at room temperature 

¼ cup extra virgin olive oil

1 package frozen peas, thawed

1 pound fresh asparagus, cooked and sliced into 1-inch pieces

3 to 4 scallions, thinly sliced

1 pound fresh salmon, poached and torn into bite-size pieces

1/3 cup chopped fresh dill

DIRECTIONS:

In a medium bowl, using a wire whisk thoroughly combine yogurt, mayonnaise, capers, lemon juice, mustard, salt and pepper. In a large bowl toss the pasta with the olive oil to coat thoroughly. Add peas, asparagus, scallions  and yogurt mixture; toss again; scatter salmon and dill over top of salad. Serve at room temperature or chilled with cucumber salad.

Penne Salad Provencale

YIELD: Makes 8 to 12 servings

INGREDIENTS:

1 pound cooked penne, at room temperature

¾ cup extra virgin olive oil

¼ cup white or red wine vinegar

2 garlic cloves, bruised

1 tablespoon fresh marjoram or 1 tsp. dried

1 tablespoon fresh thyme leaves or 1 tsp. dried

Coarse salt and black pepper to taste

Nonstick cooking spray

1 medium eggplant, washed and diced

¼ cup extra virgin olive oil

One 14-ounce can chick peas, rinsed/drained

3 medium fresh tomatoes, diced

1 cup oil-packed black olives, pitted and sliced

6 ounces goat cheese, crumbled

Salt and freshly ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 F. In small bowl combine oil, vinegar, garlic, marjoram and thyme. Let sit at room temperature one hour; remove and discard garlic. Coat a baking sheet with nonstick cooking spray; spread eggplant evenly and bake, until soft, about 10 minutes. In medium bowl, toss eggplant with ¼ cup olive oil. In large bowl, combine pasta, eggplant, chick peas, tomatoes, olives, goat cheese and oil and vinegar mixture; season with salt and pepper; toss thoroughly. Cover and refrigerate up to one hour; let sit 30 minutes before serving with a green salad, and meat, fowl or fish.

Fusilli Salad with Antipasto

YIELD: Makes 8 to 12 servings

INGREDIENTS:

1 cup extra virgin olive oil

¼ cup red wine vinegar

2 garlic cloves, bruised

¼ cup chopped fresh basil

2 tablespoons chopped fresh oregano 

2 tablespoons chopped fresh thyme

Coarse salt and freshly ground pepper to taste

1 pound cooked fusilli pasta

½ cup pepperoncini, drained

½ pound sliced Genoa salami, julienned

¼ pound sliced provolone cheese, julienned

½ pound mozzarella cheese, diced

¾ cup roasted red peppers, diced

1 cup marinated artichoke hearts, drained and sliced or chopped

½ cup oil-packed sun-dried tomatoes, drained and diced

10 anchovy fillets, minced

1 cup thinly sliced celery

DIRECTIONS:

In small bowl combine oil, vinegar, garlic, basil, oregano, thyme, salt and pepper; whisk vigorously; let sit at room temperature one hour; remove garlic and discard; whisk mixture again. In large bowl, combine remaining ingredients; toss, add oil and vinegar mixture, toss again. 

Refrigerate until ready to serve, let sit 30 minutes at room temperature. Serve with wine, beer, or soft drinks.

Above, Tom Cassidy as a 17-year-old lifeguard at Rockaway Beach in Queens. Photo from T. Cassidy

By Thomas M. Cassidy

Recently I visited West Meadow Beach in Stony Brook with a friend who’s assigned to the Coast Guard base at Montauk. It was high tide and Long Island Sound was very calm as I pointed to Bridgeport on the Connecticut side and the smokestacks in Northport on the Long Island side. As we got closer to the shoreline, I was jolted back 50 years to a memory of a young boy who almost drowned on a perfect beach day.

I was sitting on a lifeguard chair watching a few bathers playing in the calm water at West Meadow Beach. All of a sudden a young girl ran toward me screaming that her brother was drowning. I immediately scanned the beach and focused on every bather in my area and pleaded with her to tell me where he was. She pointed toward her mother who was standing a hundred yards passed the lifeguard-protected beach and pointing toward the water. Then I saw a little boy on an inflatable toy raft and the offshore breeze pushing him further out in Long Island Sound.

I stood; blew my whistle and ran as fast as I could on the beach toward the raft. When I got closer, I dove in the water and swam as fast as I could, hoping and praying that the boy wouldn’t fall off the raft. When I reached the raft, the boy was still on it. I told him everything’s okay and I was going to bring him back to his mom. Two other lifeguards arrived seconds after me and we safely brought the boy back to the beach.

Before I went back to my lifeguard stand, the frightened mother thanked me for saving her son’s life. She said that her son was floating right in front of her as she stood in knee deep water. She was momentarily distracted as she checked on her daughter who was sitting on the shoreline. When she turned around, the toy raft had drifted out to sea and she couldn’t catch up to it. She told her son to stay calm and she sent her daughter to ask the lifeguards for help. She kept saying that it happened so fast and her son never made a sound.

Summer vacation is a great time for people of all ages to enjoy a refreshing dip in the pool, lake or Long Island Sound. Just be aware that, according to the Centers for Disease Control and Prevention, there are about 10 drownings every day in the United States. 

So stay alert when you, a friend or a family member is in the water and always swim at lifeguard-protected beaches and pools when possible. Sadly, this can be a life or death decision.

Thomas M. Cassidy is a resident of Setauket and author of several books including his latest, “Damage Control.”

CALLING IT A DAY

Tom Caruso of Smithtown captured this quintessential Long Island scene at Sunken Meadow State Park with a Nikon D850 on June 9 just before sunset.  He writes, ‘This fisherman had waded a good distance out into the water at the base of the Kings Park Bluffs and was casting for a long time.  As night fell around him, he threw his last cast, reeled in his line and returned to shore empty handed but was bathed in the beautiful colors of sunset.’

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Ela Elyada. Photo by Giulia Biffi

By Daniel Dunaief

They have the ability to call the body’s armed forces. They may interact with the immunological foot soldiers and, then, somehow, inactivate them, allowing the destructive cancer they may aid and abet to continue causing havoc.

This is one hypothesis about how a newly discovered class of fibroblasts may play a role in the progression of pancreatic cancer.

Ela Elyada, a postdoctoral fellow in David Tuveson’s lab at Cold Spring Harbor Lab, partnered up with Associate Professor Paul Robson at the Jackson Laboratory in Farmington, Connecticut, to find a new class of fibroblast in pancreatic cancer.

This cell, which they called antigen-presenting cancer-associated fibroblasts (or apCAFs) had the same kind of genes that are usually found in immune cells. Cells with these genes have signals on their surface that present antigens, or foreign parts of viruses and bacteria to helper T-cells. Elyada and Robson showed that the apCAFs can use their immune cell genes to present peptides to helper T-cells.

With the apCAFs, the researchers hypothesize that something about the immunological process goes awry, as the T-cells show up but don’t engage.

Elyada and Robson suspect that the activation process may be incomplete, which prevents the body’s own defense system from recognizing and attacking the unwelcome cancer cells.

While she was excited about the potential of finding a different type of cell, Elyada needed to convince herself, and the rest of the scientific community, that what she’d found was truly original, as opposed to a scientific mirage.

“We spent hours and hours trying to understand what is different in this type of cell,” Elyada said. “Like everything new you find, as a scientist, you really question yourself, ‘Is it real? Is it an artifact of the single cell?’ It was really important for me to do everything I could from every angle to make sure they were not macrophages that looked like fibroblasts or cancer cells that looked like fibroblasts.”

After considerable effort, Elyada was sure without a doubt that the group had found fibroblasts and that these specific cells, which typically are involved in connective tissue but which pancreatic cancer uses to form a shell around it, contained these immunological genes.

She sees these cells in different experiments from other people inside and outside the lab, which further supports her work and found the apCAFs in mice and human pancreatic ductal adenocarcinoma, which is the fourth leading cause of cancer-related deaths in the world.

The fibroblasts, which are not cancerous, play an unclear role in pancreatic cancer. 

Elyada explained that single-cell sequencing enables scientists to look at individual cells, instead of at a whole population of cells. Scientists “have started to utilize this method to look at differences between cells we thought were the same,” she said. “It’s useful for looking at the fibroblast population. Scientists have appreciated that there’s probably a lot of heterogeneity,” but they hadn’t been able to describe or define it as well without this technique.

The results of this research, which was a collaboration between Elyada, Robson and others, were recently published in the journal Cancer Discovery. Robson said it was a “great example of how [single-cell RNA sequencing] can be very useful in revealing new biology, in this case, a new subtype of cancer-associated fibroblast.”

Earlier work in the labs of Robson and Tuveson, among others, have shown heterogeneity within cancer-associated fibroblast populations. These often carry a worse prognosis.

“We are very interested in continuing to explore this heterogeneity across tumor types and expect we will continue to find new subtypes and, although we have yet to confirm, would expect to see other solid tumor types to contain apCAFs,” Robson said.

“We still need to work hard to reveal their function in the full animal, but if they turn out to be tricking the immune cells, they could be a target for different immune-related inhibition methods,” explained Elyada.

The newly described fibroblast cells may be sending a signal to the T-cells and then either trapping or deactivating them. Elyada and Robson both said these results, which they developed after working together since 2016, have led to numerous other questions. They want to know how they work, what the mechanisms are that allow their formation, what signals they trigger in T-cells and many other questions.

Elyada is working with Pasquale Laise in Andrea Califano’s lab at Columbia University to gather additional information that uses this single-cell sequencing data.

Laise has “a unique way of analyzing [the information] to look at how the sequencing can predict if proteins are active or not active in a cell,” she said. Laise is able to predict the activity of transcription factors according to the expression level of their known target.

Elyada may be able to use this information to understand the source cell from which the fibroblasts are coming.

Originally from Israel, Elyada has been working as a postdoctoral researcher in Tuveson’s lab for about six years. She lives in Huntington Village with her husband Gal Nechooshtan, a postdoctoral researcher at Cold Spring Harbor Laboratory’s Woodbury complex. The couple has two daughters, Maayan, who is 10, and Yael, who is 8.

Elyada hopes to return to Israel next year, where she’d like to secure a job as a professor and build on the work she’s done at CSHL.“I definitely want to keep working on this. This would hopefully be a successful project in my future lab.”

HAPPY RETURNS

Gerard Romano of Port Jefferson Station took this beautiful photo at the traffic circle near the Port Jefferson Country Club on June 21. He writes, ‘The daylilies have begun to bloom this year. In this photo I increased the level of contrast and shadow in the edit process to separate the flower from the background.’

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Stock photo

By Bob Lipinski

Bob Lipinski

When the subject of wines from Australia is brought up, most people think of “critter” (Yellow Tail) labels, “fruit-bomb” shiraz and over-oaked chardonnay. Australia produces some excellent chardonnay, pinot noir and even sparkling wines.

Australia is a grape-growing country that is slightly smaller than the United States. Australia is divided into six grape-growing states (in descending order of production): South Australia, New South Wales, Victoria, Western Australia, Tasmania and Queensland. Wine is also made (to a lesser degree) in the Northern Territory. Within each state Australian appellations are subdivided into zones, regions, subregions and GIs (geographical indications).

Labeling laws

(Australian wine law, established in 1990)

Vintage Dated: Wines must be made from a minimum of 85 percent of the stated vintage.

Varietal Wine: Wines must be made from a minimum of 85 percent of the stated grape variety.

Blend: A blend must state the dominant grape variety first.

Denomination of Origin: If a place of origin appears on the labels, wines must be made from a minimum of 85 percent from that location.

Chaptalization: Adding sugar to the unfermented grape juice is prohibited.

Growing season

Australia experiences a growing season that is six months ahead of the Northern Hemisphere’s. The vintage listed on an Australian wine is the year in which the grapes were harvested, not the year in which the growing season began.

There are many good to excellent chardonnay and pinot noir wines made in Australia. Here are six wines I recently tasted.

2015 Leeuwin Estate “Art Series” Chardonnay (Margaret River, Western Australia). Light yellow color with a bouquet of melon, tropical fruit and butter with citrus and green apple flavors.

2017 Bindi “Kostas Rind” Chardonnay (Macedon Ranges, Victoria). Bouquet and flavor of ripe pineapple, melon, toasted bread and hints of oak.

2016 By Farr Farrside Vineyard Pinot Noir (Geelong, Victoria). Ruby color with a full bouquet of cranberry, plums, raisins, spices and hints of coffee with a tart-berry aftertaste.

2016 Timo Mayer “Close Planted” Pinot Noir (Yarra Valley, Victoria). Cherry color with a bouquet brimming with berries, sour cherry, cola and spices.

2015 Moorooduc Estate, Pinot Noir (Mornington Peninsula, Victoria). Bouquet and flavors of blackberry, blueberry and eucalyptus. Medium-bodied with a delicious tart-berry aftertaste.

2016 Eden Road Pinot Noir (Tumbarumba, New South Wales). Full bouquet of raspberries, strawberries and candied fruit. Soft in the mouth with hints of earth and mint.

Recommended cheeses for chardonnay:

Camembert, cheddar, Edam, Emmentaler, manchego, Port Salut

Recommended cheeses for pinot noir: 

Brie, Comté, Époisses de Bourgogne, Gouda, Gruyere, Monterey Jack

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].

Cheesecake With Cherry Glaze. Stock photo

By Barbara Beltrami

Cheesecake has to be one of the most popular desserts around. I mean, who doesn’t like cheesecake? I have two versions that have been in my recipe file for as long as I can remember. 

One, a rich and creamy decadent version is called Cousin Edith’s Cheesecake. I have no cousin named Edith, nor do I know whose cousin she is; I just know that ages ago I found it in one of those ancient spiral bound ladies auxiliary fundraiser cookbooks languishing at a yard sale. My eye was drawn to it because of all the recipes there, it was the only one on a stained and dog-eared page, always a sign of a cook’s or baker’s favorite. 

Another recipe for Italian Ricotta Cheesecake, much lighter but equally delicious, was found in my mother-in-law’s scrawl tucked into an old address book many years ago and has undergone a slight updating for modern kitchen appliances. They both are real company pleasers and travel well when it’s my turn to bring dessert. 

Cousin Edith’s Cheesecake With Cherry Glaze

Cheesecake With Cherry Glaze. Stock photo

YIELD: Makes 8 servings

INGREDIENTS:

Nonstick cooking spray

11/3 cup graham cracker crumbs

¼ cup melted unsalted butter

¼ cup sugar

Two 8-ounce bricks cream cheese, at room temperature

3/4 cup sugar

1/4 cup flour

2 eggs

1 cup light cream

½ tablespoon vanilla extract

½ cup cherry juice

2 tablespoons sugar

2 teaspoons cornstarch

DIRECTIONS:

Preheat oven to 325 F. Spray bottom and sides of 9-inch springform pan. In medium bowl, combine graham cracker crumbs, butter and quarter-cup of sugar; press into bottom and partially up sides of pan. Bake for 10 minutes; let cool slightly. While it is cooling, in large mixer bowl beat cream cheese until soft and fluffy, about one minute; add sugar and flour. Mix well. Blend in eggs, one at a time; then stir in cream and vanilla. Pour mixture into crumb-lined pan. Bake for 35 minutes or until set in middle. Turn off oven; let sit in oven another 30 minutes. Cool before removing rim. 

Meanwhile, in small saucepan combine cherry juice, two tablespoons sugar and cornstarch. Stirring constantly, cook over medium heat until mixture thickens, about 5 minutes.  Let cool slightly, place cake on serving plate and pour cherry glaze on top. Serve with coffee, tea or dessert wine.

Ricotta Cheesecake

YIELD: Makes 12 to 16 servings

INGREDIENTS:

8 large eggs

2 teaspoons vanilla extract

1 teaspoon grated orange or lemon zest

1½ cups sugar

½ cup flour

3 pounds whole milk ricotta cheese

DIRECTIONS:

Preheat oven to 350 F. Butter and flour a 9-inch springform pan, place pan on a 12-inch square of aluminum foil and mold it tightly around bottom and sides of pan. In a large bowl beat eggs, vanilla and zest just until blended. Beat in sugar and flour. In a food processor or blender, puree ricotta until very smooth; then add to the egg mixture and stir well. Pour batter into prepared pan and place pan in a roasting pan filled with 1 inch of hot water on middle rack of oven. 

Bake for 1½ hours or until a knife inserted 2 inches from center of cake comes out clean. Turn off oven. Prop oven door open with a wooden spoon and let cake cool there for half an hour. Remove from oven; remove foil and cool completely on wire rack. Cover and refrigerate until ready to serve chilled or at room temperature with amaretto, hazelnut liqueur or espresso.

MEET WILMA!

This week’s shelter pet is Wilma, a 5-month-old terrier mix rescued from a high kill shelter in South Carolina. This beautiful girl is as sweet as pie, and thinks she is a lap dog! At this time she weighs approximately 15 to 20 pounds. She adores people, is fine with other dogs and would do great in any loving home.

Wilma comes spayed, microchipped and is 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 Wilma and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.

While the U.S. women’s soccer team waits to enter mediations regarding the discrepancy between their pay and the men’s team’s earnings, Suffolk County women, as well as racial and ethnic minority workers, are about to enter a more even playing field when they decide to apply for a new job starting June 30 thanks to a new law.

We say it’s about time.

Historically, women along with racial and ethnic minority workers have earned lower than average wages. Before passing the law, the county Legislature used an April 2018 New York State Department of Labor report that found women in the county earn 78 percent for what their male counterparts earn. The statewide percentage is 87. The same report cited that in New York African American or black women earn 64 percent and Latino or Hispanic women earn 53 percent of what men earn.

The Legislature recently decided to do something about the injustice by creating a local law, called the RISE (Restrict Information Regarding Salary and Earnings) Act, to restrict divulging earnings history during the interview process. County Executive Steve Bellone (D) signed the legislation into law in November.

This means when a Suffolk County resident searches for a new job, they will not be haunted by their last salary. Now, employers and employment agencies cannot ask for salary history on applications or during interviews.

In addition to women and minority workers being offered less in the past, there are also cases where people have been out of work for a long time — whether due to layoffs, taking care of children or a sick relative — who take the first job they are offered, regardless of pay just to get back on track careerwise.

This can cause problems when they apply for a job and the company asks for their salary history. The job applicant might be offered a salary below the range the employer was originally thinking. The employer may see it as an opportunity to save money, thinking if the applicant got by on their last wage, why would they need much more.

But no more. Now employers have to decide how much they believe a job is worth, then offer that salary. And while it makes sense that there may be a salary range based on experience, it also makes sense to pay people similar pay for doing the same job.

And the law benefits more than women and ethnic and racial minority workers; it even helps those who are leaving a high-paying position. In the past, if someone wanted to travel down a different career path, they may have been willing to accept a lower salary. But a company may not have called them for an interview when they saw how much they made at previous jobs, thinking they wouldn’t take a lower salary.

In the end, the new law may even help the local economy. With more money in women’s bank accounts, they will have more buying power or the opportunity to escape from dysfunctional relationships and get a place of their own.

Confirmed with a bipartisan, unanimous vote, the Suffolk County Legislature apparently believes the RISE Act will help break the cycle of wage discrimination in the area. We agree, and we say to those who have felt stuck in their financial situation that now is the time to RISE and shine.

An Italian immigrant family on board a ferry from the docks to Ellis Island, New York. (Photo by Lewis W Hine/Getty Images)

By Daniel Dunaief

Daniel Dunaief

We cry and laugh with movie characters, feeling their pain when their fictional lover runs away with the neighbor or laughing with them when they share a joke, slip and fall, or embarrass themselves during a public speech.

Long after we’ve put a book down, the characters join us as we commute back and forth to work. We feel the pain they experienced during World War II when they lost family members or neighbors. We are grateful that the main character who is battling his personal demons somehow survives unimaginable ordeals.

We stare into the faces of the huddled masses from pictures at Ellis Island, many of whom left the only home they’d ever known to start a new life in a place that has become, fortunately for so many of us, the only home we’ve ever known. We see the bags at the immigrants’ sides, the children in their arms who are our parents and grandparents, and the resolve in the arrivals’ eyes as they wait for their turn to pass through the gates to the New World.

We read about people whose lives touch us so profoundly that we send money through GoFundMe pages. We don’t have any need to ask them whether they drink Coke or Pepsi, whether they’re a Democrat or a Republican, or if they support France or the United States in the Women’s World Cup. We want something better for them.

What about all the people who surround us, who drive next to us on the same roads on the way to and from work, who stand in line with us at the movie theater, the deli or the Department of Motor Vehicles?

The people who share time and place with us are just as deserving of our sympathy, empathy and care, and yet we honk when the light turns green and they don’t go, we become irritated when they don’t understand our lunch order, and we snarl when our co-workers misunderstand an assignment.

I would like to suggest that we spend one day every year, maybe this publication day, June 27, appreciating people. Let’s call it People Appreciation Day.

This doesn’t and shouldn’t be a day when we trudge out to get a mass produced card that says, “Hey, I appreciate you.” This could be any level of appreciation we’d like to share.

We could take an extra second to thank the cashier at the supermarket, who asks us for our store card and wants to know if we found everything OK. We can thank her and ask how she’s doing. When she answers, we might react accordingly: “Oh, happy birthday” or “Sorry to hear about your cat” or “I sometimes miss the place where I grew up, too.”

Maybe instead of honking when the light turns green, we can imagine — the way we would if we were looking at the title of a movie or the cover of a book — what the driver inside is feeling, thinking or experiencing. How is that any different from caring about a two-dimensional stranger in a book we’re holding?

The people in our lives aren’t here to entertain or amuse us, but they can elicit our empathy, understanding and appreciation. We can, however, offer them the gift of care and concern.

We can appreciate their efforts to meet their basic needs and their desire to strive for something better for themselves and their children. These other people are dedicated teachers, determined athletes, a third-generation member of the military or a new neighbor from far away whose loneliness we can extinguish. Let’s take the time and put out the effort to appreciate them. When we do, we can benefit from the opportunity for people appreciation to forge a human connection.