Columns

The reds are elegant and fresh with layers of delicate juicy red fruit and great balance. Stock photo

By Bob Lipinski

Bob Lipinski

Overall, the 2017 vintage in Burgundy was excellent, providing both high quality and considerable quantity. Both reds and whites have a good fruit-acid-alcohol balance.

The whites are splendid; perhaps the best vintage since 2014, with Chablis showing particularly well with floral aromas and flavors of melon, citrus and honeysuckle.

The reds are elegant and fresh with layers of delicate juicy red fruit and great balance – classic Burgundian pinot noir flavor profile. The best wines of the vintage should age well for 20 years.

At a recent trade event, I tasted over 100 wines with tasting notes below.

NV J.J. Vincent Crémant de Bourgogne (sparkling 100 percent chardonnay): Brioche, celery, dried flowers and citrus. Excellent balance.

2017 J.J. Vincent Bourgogne Blanc: Wow! So much fruit; orange blossoms, citrus.

2017 J.J. Vincent Pouilly-Fuissé “Marie Antoinette”: Subtle hints of tangerine, citrus and oil of bergamot. Don’t miss this one!

2017 Château Fuissé Pouilly-Fuissé “Tête de Cuvée”: Bouquet brimming with orange, citrus and yellow plums. Well-balanced.

2017 Château Fuissé “Les Combettes”: Light bouquet with fruit flavors of honeydew melon; fruit-acid balance is superb.

2017 Château Fuissé “Les Brûlés”: An aroma and flavor of green apples, citrus, orange, pears and honeysuckle.

2017 Domaine Jean-Luc & Eric Burguet Gevrey-Chambertin “1er Cru Les Champeaux”: Bouquet and flavors of raspberry, cherry, spices, licorice and oak. Smooth finish; great aftertaste.

2017 Domaine Jean-Luc & Eric Burguet Chambolle-Musigny “Les Echézeaux”: Bouquet and flavor of ripe pinot noir berries; well-balanced; soft in the mouth

2017 Domaine Jean-Luc & Eric Burguet Vosne-Romanée “1er Les Rouges du Dessus”: Full bouquet and flavor of raspberries, black cherries, yellow plums and hints of earth and brown sugar.

2017 Domaine du Comte Armand “Bourgogne Aligoté”: Perfumed aroma of white peaches, citrus and green apples. Hints of almonds and pine with an underlying tartness. One of the best wines made from the Aligoté grape I’ve tasted in years.

2017 Domaine Dominique Gallois Gevrey-Chambertin “1er Cru, La Combe aux Moines”: A fruity bouquet of plums, almonds and black currants. Great aftertaste.

2017 Armand Rousseau Gevrey-Chambertin “Clos du Château”: Aromas of ripe berries, citrus and violets. Great balance.

2017 Armand Rousseau “Chambertin Grand Cru”: Sweet, concentrated, jammy, spicy fruit: layers of berries, plums, spices and vanilla.

2017 Armand Rousseau Ruchottes-Chambertin “Clos des Ruchottes Grand Cru”: Medium-full bouquet and flavor of blackberries, jam, chocolate and Damson plums.

2017 Armand Rousseau “Chambertin Clos de Bèze Grand Cru”: Bouquet of jammy spices, plums, cola and cherries. Almost a sweetness in the mouth. Although young, it’s beginning to get velvety. What a wine!

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].

Photo by Julie Diamond

RIBBON CUTTING

The Long Island Museum of Stony Brook welcomed members of the Huntington Chamber of Commerce on Feb. 28 for a reception and ribbon-cutting ceremony in the Carriage Museum. In its continuing effort to increase its reach and gain new audiences, the museum joined the chamber, which represents the interests of business, industry, financial service, not-for-profit and other professionals within the greater Huntington area. 

Its mission is the promotion of business, economic development and job creation through the coordinated effort of its membership. In addition to the customary ribbon cutting, chamber members, many of whom have never been to the Carriage Museum, received a guided tour of the galleries.

Pictured from left, LIM Deputy Director, Director of Advancement & External Affairs Sarah Abruzzi; Manager of Membership & Special Projects Alexandria D’Auria; Manager of Special Events Regina Miano; Executive Director of the Long Island Museum Neil Watson; Huntington chamber board member Brian Yudewitz; board member Bushra Dano; board member Vincent Casillo; board member Gail Lamberta; and Executive Director of the Huntington Chamber of Commerce Ellen O’Brien.

From left: Carl Safina, Larry Swanson and Malcolm Bowman. Swanson who died Oct. 17, was renowned not only for his work at SBU, but also his kindly demeanor. Photo from Stony Brook University

By Daniel Dunaief

Larry Swanson has led research teams over far-flung water bodies, worked for the National Oceanic and Atmospheric Administration as a commissioned officer for 27 years and has been a fixture at Stony Brook University for over three decades. 

A former dean at the School of Marine and Atmospheric Sciences at SBU and current professor, Swanson, who is a member of New York’s Ocean Acidification Task force, was recently interviewed by Times Beacon Record News Media about his life in science.

TBR: How has science changed over the years?

Swanson: Some of the most significant things are the electronic tools that we have today. If you go back to when I was starting, if you wanted a water sample, and to collect temperature at five miles deep in the ocean, it was a very, very long tedious process. 

When you got that water sample on deck, if you wanted to simply measure salinity, you had to do a chemical titration. If you were doing that over five miles deep, below the first 1,000 meters, you might take a sample every half a mile or something like that. You couldn’t take a lot of samples. 

Now, you lower an instrument and you get a continuous trace of temperature, salinity, dissolved oxygen and other parameters, every few tenths of a meter. We are sort of overwhelmed with data now.

TBR: That must change the way people conduct experiments.

Swanson: When I first started, every data point you collected was extremely valuable and if you lost it, you really lost a lot of time, a lot of energy. It was something you could never recover. With modern instrumentation, you can do so much more and do much of it remotely; you don’t have to go to sea for seven or nine months to do that.

TBR: What are some of the biggest discoveries in your field?

Swanson: This is not necessarily things I have done. The theory of plate tectonics was established. We drilled through the crust of the earth to the mantle and we have discovered hydrothermal vents. We’ve got enough data now that we’re collecting through satellites, direct measurement in oceans in more detail, that we can really talk about changes in the global environment, whether it’s temperature increase, carbon dioxide increase and so forth. 

Those are all things that have taken place over my lifetime in oceanography. We can see what we’re doing to ourselves much more clearly today because of new technology.

TBR: What is one of the great debates in science today?

Swanson: I think trying to understand the impacts of climate change is at the forefront for everyone that’s dealing with ocean and atmospheric sciences. We don’t know all the answers and we haven’t convinced everyone it’s an issue. 

Whether or not it’s driven by people, that [debate] will continue for years to come. We’re going to bear some of the consequences of climate change before we’ve adequately convinced people that we’ve got to change our lifestyle.

TBR: What about local challenges?

Swanson: The notion of ocean acidification and how rapidly it’s changing is a local challenge. What will the consequences of it be if we don’t try to ameliorate it and what do we need to do in order to make it less of a problem? How are we going to build resiliency and reverse it?

TBR: Is there a scientific message you wish people knew?

Swanson: Scientists in general do not communicate well with the public and part of the problem is because we speak in jargon. We don’t talk to [the public] in proper ways that meet their level of understanding or knowledge. We’ve done that poorly. 

For another thing, scientists can be faulted with regard to developing policy. The scientists’ work is never done. If you go to Congress and they ask, “What are we going to do to fix the problem?,” scientists will say, “Give me more money for research and I’ll get back to you.” 

So, there’s a disconnect in terms of time frames over which we operate. [Members of Congress] operate 2 to 4 years out, while scientists operate sometimes over lifetimes. We haven’t been able to bridge that gap.

TBR: Is that improving at all?

Swanson: One of the great things that Stony Brook now has is the Alan Alda Center for Communicating Science, which is helping all the scientists here that are willing to participate in trying to do a better job of communicating. It’s making a difference and having an impact that is meaningful. It’s always good to try to put your science in the most simplistic terms possible, even if it’s a drawing or cartoon that’s helpful.

TBR: What are your future goals?

Swanson: I am hopeful  the new task force can come up with a meaningful ocean acidification action plan. I’m very pleased to be part of that group.

TBR: If you were to start your oceanography career today, what would you do differently?

Swanson: If I were to start over, I would get a master’s degree in oceanography, not a doctorate, and then I would try to get an environmental law degree. The reason I would probably do that is that I think environmental law is the best way to make an immediate impact on society. I firmly believe that one should not be an environmental lawyer until one is a fairly good scientist.

TBR: How many more years before you retire?

Swanson: I’d say a maximum of three and a minimum of one. I’m often asked, “Why are you still working?” First of all, I enjoy it and I think one of the exciting things about being an oceanographer is that there’s never been a dull day. 

Buckwheat Noodle Salad

By Barbara Beltrami

I heard a quote the other day. Unfortunately I don’t know its source, but it’s too good not to share. It goes something like this: “There will be peace when everyone in the world has enough noodles to eat.” And it occurred to me that noodles are one of those foods that cross so many cultures around this war-torn world. Call it what you will … udon or tagliatelle or nudel or cabeza, or lokshen, the noodle is a staple of myriad ethnic cuisines. Basically composed of flour and water and sometimes eggs, noodles sustain and enhance so many diets in so many ways …when they’re available. Some food for thought.

Buckwheat Noodle Salad

Buckwheat Noodle Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/3 cup rice vinegar

1 teaspoon sugar

2 tablespoons freshly grated ginger

1 tablespoon honey

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons Sriracha

¼ cup peanut oil

¾ pound buckwheat noodles

½ cup freshly grated carrot

1 red bell pepper, diced

1 large cucumber, peeled, seeded and shredded

3 scallions, trimmed and thinly sliced

4 large or 6 small radishes, thinly sliced

1 handful cilantro leaves, finely chopped

DIRECTIONS:

In a large bowl, whisk together the vinegar, sugar, ginger, honey, soy sauce, sesame oil, Sriracha and peanut oil. Cook the noodles according to package directions, then rinse in cold water and drain. Add to vinegar mixture and toss well. Top with carrot, bell pepper, cucumber, scallions, radishes and cilantro. Serve at room temperature with grilled shrimp or chicken.

Udon Soup with Baby Spinach, Bok Choy and Tofu

Udon Soup with Baby Spinach, Bok Choy and Tofu

YIELD: Makes 4 servings

INGREDIENTS:

One 8-ounce package udon noodles

3 tablespoons sesame oil

1 tablespoon peanut oil

¾ pound tofu, patted dry and cut into 12 pieces

Coarse salt and freshly ground pepper to taste

One 10-ounce package baby spinach, washed

2 heads bok choy, thinly sliced

6 scallions, thinly sliced

¼ teaspoon crushed red pepper flakes

3 tablespoons tamari

¼ teaspoon sugar

1/3 cup chicken or vegetable broth

DIRECTIONS:

Cook noodles according to package directions. Place 2 tablespoons of sesame oil in a medium skillet over medium heat. Season tofu with salt and pepper and cook in oil until golden brown on all sides, about 2 minutes; remove and set aside to keep warm. Add remaining tablespoon sesame oil, peanut oil and veggies to skillet and cook, tossing frequently, until just wilted and soft, then add the red pepper flakes, tamari, sugar and broth plus any juices from the veggies. Ladle into 4 bowls and top with tofu pieces. Serve hot with sautéed sliced beef, chicken, pork or fish.

Noodle Pudding

Noodle Pudding

YIELD: Makes 6 servings

INGREDIENTS:

4 eggs

2/3 cup sour cream

Salt and freshly ground pepper to taste

2 tablespoons sugar

2 cups cottage cheese

5 cups cooked egg noodles

3 tablespoons bread crumbs

2 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. In a large bowl beat together the eggs, sour cream, salt and pepper and sugar; stir in cheese and noodles. Butter a 2-quart baking dish and transfer mixture to it; sprinkle with bread crumbs and dot with butter. Bake until thoroughly heated and top is crisp and golden, about 30 to 40 minutes. Serve hot, warm or at room temperature with a green salad.

Louisa. Photo from Kent Animal Shelter

MEET LOUISA!

Beautiful Louisa is this week’s featured shelter pet. A 1-year-old domestic short-haired black-and-white sweetheart, Louisa sports an adorable mustache! Found as a stray, she really loves attention and would be an awesome addition to any home.   

Louisa comes spayed, microchipped and up to date on all her vaccines. She would love for you to come by and meet her. 

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 Louisa and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.

By Michael Tessler

Michael Tessler

Today marks one year since my weight loss journey began. At my heaviest, I weighed 356 pounds and had transitioned from an already uncomfortable diagnosis of morbid obesity to the dreaded diagnosis of extreme morbid obesity, thus making me the literal opposite of an extreme sports athlete. You might have a food problem when the phrase “quitting cold turkey” makes you a little hungry.

In all seriousness — at just 24 years old, I was living a frightening reality. High blood pressure, high cholesterol, occasional chest pains … my body was telling me I was going to die, and it was going to happen fast if I didn’t change soon. Doctors told me the same thing and despite being successful in regularly helping others, I seemed absolutely incapable of helping myself. 

My weight was controlling every aspect of my life. Time and time again I embarked on unhealthy and unrealistic efforts to magically lose all of my weight. Each time I refused to actually change my lifestyle. These attempts were focused on instant gratification, and I refused to consider or acknowledge the reality of my food addiction and where these weight problems likely stemmed from. 

Crash diets, feel good unused gym memberships and diets of deprivation wasted years of my life and wreaked havoc on my body. Each time I’d not only gain back the weight I had lost, but I would become heavier than I was when I had started. This was self-sabotage at its worst.

Finally, I had my aha moment. One family member staged a silent intervention. Without speaking a single word she set me down a radical new path — one that I can comfortably say has saved my life. My niece was less than 2 months old when my sister-in-law asked me to watch her for an hour or two. 

Baby Lilly didn’t weigh much at all. Despite changing her diaper and feeding her I couldn’t seem to make her happy. So I picked her up and starting singing. We danced around the living room and I rocked her back and forth. Her crying subsided as we passed a big mirror hanging on the wall. I didn’t recognize the man holding my niece in the reflection. 

Michael Tessler with his beautiful little motivator, Lilly Rose Tessler. Photo from M. Tessler

His face was red, sweaty, and the simple act of holding a newborn child had him panting for breath. He didn’t even look like me … but this was my reality. Holding Lilly, all I could think about is all the memories and experiences I’d miss in this little girl’s life unless I did something drastic, unless I was really willing to do whatever it’d take to change. 

So rather than waiting another day I got to work. I cleaned my pantry and refrigerator right then and there and went for my first walk that night, adding more and more steps each time. 

I began some serious research, reached out to an amazing therapist (special thanks to Jill Haire) and dedicated myself to not just combatting my obesity but understanding why and how I got to that point in the first place.

Losing 54 pounds, going on daily walks/runs and showing myself that I could truly change my lifestyle, I made a big decision. After consulting with my doctors, I came to the conclusion that the best way for me to permanently maintain this weight loss would be with the assistance of bariatric surgery. This would be a tool and not a solution to help me maintain my healthy lifestyle. 

It has required constant vigilance and a commitment to health and transparency — but as of March 5 I’ve lost a total of 140 pounds and, thanks to little Lilly, am finally living the life I deserve. My dreams and life are no longer sedentary as I hike in the hills of Hollywood. So to whoever you are and whatever your struggle, keep moving forward! Don’t wait for tomorrow to start living your life.

Catch Open Mike on a monthly basis in TBR News Media’s Arts & Lifestyles.

By Daniel Dunaief

Daniel Dunaief

When my daughter drives to a crosswalk and a pedestrian is crossing, she feels terrible if the person on foot starts to jog or sprint, pushing him or herself to move more quickly so my daughter can continue on her way.

My daughter also gets annoyed if the person suddenly slows down.

Life is full of those “just right” moments. If our hot chocolate is too hot, we risk burning the roofs of our mouths. If it’s too cold, it doesn’t have the desired effect of warming us up. 

It’s what makes the Goldilocks story so relatable. The father’s bed is too hard, the mother’s is too soft, but the baby’s bed is just right.

When my family searched for new beds, we collapsed into one mattress after another, imagining a good night’s sleep, just the right book or a good movie with perfectly balanced sound.

Most salespeople spend their careers trying to find the right fit for someone, whether it’s a shoe, bed, car, house or any of the myriad items that fill my email box overnight while I sleep.

Life involves the constant search for just right. If we won every game we played, the competition wouldn’t be strong enough and we wouldn’t push ourselves to get better. A movie with absolutely no adversity can be charming, but it can also wear thin quickly, as the lack of suspense can lead us to wonder whether a dystopian conflict is pending.

Even in the world of friendships, we search for just-right friends. We generally don’t seek friends who want to talk to us all the time, or who can barely make time for us. We also don’t want friends who agree with everything we say. A few people, public figures and otherwise, seem eager to find people who reinforce their brilliance regularly. I would prefer to find people with viewpoints that differ from my own, which force me to defend my ideas and allow me incorporate new perspectives into my thinking or behavioral patterns.

Just right for any one person can and often is different from just right for someone else, which enhances the notion that we can find someone who is a great match or complement for us.

Ideally, the non-just-right shoes, weather, girlfriends, boyfriends or jobs teach us more about ourselves. Why, we wonder, didn’t that work? Once we figure that out, we have a better chance at understanding what does.

Sometimes, like the bed that doesn’t feel comfortable at first but eventually becomes the only one that affords us a quality sleep, we grow into a role and find that the previous tasks or conversations, which had seemed so odious initially, are a much better fit than we originally thought, as a result of the changes in ourselves.

And, as Shakespeare wrote in Hamlet, “There’s the rub.” The pursuit of just right in any context can change as we age. Our high school tastes in music, clothing, cars, houses, jobs or any other choices can and do change with each landmark reunion, making it more difficult to know what we want or what we’re searching for.

While I share my daughter’s guilt when a pedestrian rushes across the crosswalk to let me go or prevents me from running down that person, I’m not as frustrated by someone who slows down. I try to determine, watching that person pause in the middle of the street, how this might be a “just right” moment for the pedestrian.

Mayor Jeanne Garant Harborfront Park in Port Jefferson on March 5. Photo by Kyle Barr

By Leah Dunaief

Leah Dunaief

This is the time of mixed seasonal emotions. On the one hand, the deep cabin fever that sets in with February is still with us. Winter is upon the land, the trees are skeletons, the bushes just sticks and the lawns an anemic greenish brown. Even the evergreens, instead of being a lusty hunter green, are more like a drab olive, branches hanging dutifully but limply, to remind us that all color has not entirely disappeared from view.

That’s probably also an apt description of our souls, suffering from winter’s darkness and yearning for color and warmth. Patches of snow, remnants of the recent storm, have also lost their luster and serve only to nudge us that winter still has us in its grip. So do the ever widening potholes.

But — and this is only a tiny “but” — March is here. That means we have made it through the coldest, darkest months. This weekend, we will switch to daylight savings time, so those who work past 6 o’clock in the evening will not be stumbling out from their stores and offices into the darkness. There will still be evidence of some day left. Remember, though, to drive with extra care during the week following the change, for statistics tell us there are more car incidents after losing even one hour on one’s biological clock.

Mill Creek in Port Jefferson on March 5. Photo by Kyle Barr

With the advent of March, if we hold on three weeks, comes the official start of spring. Now we know that Mother Nature doesn’t check the calendar, and we can get wicked snowstorms after spring officially begins. But that likelihood is less and would be a grand finale rather than the beginning of a long siege. So there is the smallest whiff of hope for the return of better weather. Also if you look closely at the bushes, you can see buds. Buds! That means flowers will be coming, and leaves, the bright green leaves of early spring. If we really want to get delirious about color, we can trek to Philadelphia to drink in the world’s oldest and largest indoor flower show, now happening at the Pennsylvania Convention Center until Sunday, March 10. This year’s theme is Flower Power, celebrating the contribution of flowers to our lives.

Sometimes on a winter day when the sun is shining, the sky is cloudless and intensely blue and the air, with its low humidity, crisp and invigorating. For those who ski downhill or through the woods, snowshoe or ice skate or even take a walk on a country road, the scene is poetic, an artist’s dream. To come inside after such activity and be greeted with the scent of hearty soup or freshly baked chocolate chip cookies is a treat most keenly appreciated when the temperature is low.

As the season turns, and we think about putting away the shovels and salt — not yet though! — we can also cheer ourselves on a bit by conjuring up the benefits of winter. What are they, you ask? Well, no mosquitoes for one. And the ticks have disappeared. No lawn to mow, although we do sometimes have to shovel snow, so that’s probably only a trade-off at best. We can gain a few pounds and hide beneath our tunics and sweaters until the change in wardrobe forces us to acknowledge the slothful truth. There are no emergency calls to fix the air conditioner in winter. But the boiler is no angel either. It always seems to give way on the coldest nights. A dark and cold winter night can be cheered with a crackling fire, as we sit before the fireplace sipping a favorite beverage and exchanging deep thoughts with a loved one. Even the dog seems to enjoy the warmth and glow, curling up at our feet.

But we are willing to cast all that away for the excitement of spring, with its birdsong, flowers and warmth. The return of light, longer with each day, is a magical salve for our moods. Just for a little while longer, dear friends, hang in there.

Margaret Hamilton received the Presidential Honor of Freedom from President Barack Obama in 2016.

March is Women’s History Month, a time to honor the feminine icons who have left their mark on the world. However, when it comes to learning about accomplished women, in many ways, people need to educate themselves.

Hillary Clinton

A recent article from the Smithsonian Magazine cited a report from the virtual National Women’s History Museum released in 2017 titled “Where Are the Women?” The study examined the status of women’s history in state-level social studies standards seen in the K-12 curriculum and found only 178 women. This find was compared to 559 men found in the same scholastic standards.

Fortunately, while school systems catch up with including the countless impressive women in history missing in their curricula, many libraries and museums offer programs dedicated to Women’s History Month offering information about the lives of so many amazing and impactful women who may not be included in a high school textbook.

Of course, there are options to increase your knowledge, such as digging a little deeper on the library shelves or the internet to find out information beyond the frequently told stories of abolitionist Harriet Beecher Stowe, suffragist Elizabeth Cady Stanton, civil rights activist Rosa Parks or 2016 presidential candidate Hillary Clinton. Those women are out there and are not as hidden as one may think.

We’ve come up with just a few powerful women who may not be referenced enough, or not at all, in the history books.

Elizabeth Jennings Graham in 1895

Elizabeth Jennings Graham was an African-American teacher who in 1854, when Manhattan streetcars were mostly segregated, fought for the right to ride in any car. She won her case in New York courts in 1855, and by 1865 all New York City transit systems were desegregated.

Margaret Hamilton was the lead software engineer for NASA’s Apollo program. Along with her team, she wrote the code algorithms for the spacecraft’s in-flight software. Apollo 11 went on to become the first mission to successfully land humans on the moon.

Sonia Maria Sotomayor, born in the Bronx, become the first Latina and Hispanic justice in the Supreme Court of the U.S. when President Barack Obama (D) appointed her to associate justice in 2009.

Ching Shih

Digging even further into history and across the sea, there is Ching Shih, a female pirate leader, who lived in the late 1700s to early 1800s. History has remembered Shih as a fierce warrior who commanded more than 300 Chinese sailing ships, defeating Qing dynasty Chinese officials and Portuguese and British bounty hunters. She was so successful she managed to force the Chinese government to grant her a pardon. Unlike the careers of other famous pirates in the Caribbean, she died peacefully in her bed.

Stories like these and others of women’s impact on the world and our everyday lives are out there waiting to be discovered. We encourage our readers to go out and find those stories or perhaps even make history themselves.