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We are now in a molecular age in which individual genes can be sequenced and their functions studied.

By Elof Axel Carlson

Elof Axel Carlson

You are a multicellular organism. In fact you have about 37 trillion cells. That’s 37,000,000,000,000 if you like numbers. Cells were first described in 1665 by Robert Hooke who looked at cork bark under a crude microscope he had invented. The cells he saw were empty boxes. He believed this was the cause of cork’s buoyancy. 

It wasn’t until the mid-1800s that lenses and stain technology developed to reveal detail inside cells. It also permitted several biologists to promote a theory that all cells arise from pre-existing cells and that organisms are composed of cells. 

In that stage of our knowledge of life, scientists worked out mitosis (how cells divide) and meiosis (how cells form reproductive cells). They learned that chromosomes carried the genes, or hereditary units, that produce all the components and cellular types in an organism. In the last half of the 20th century they learned how to take apart and put together components of the living cell. 

We see multicellular life among plants and animals around us, but we cannot see single-celled organisms without a microscope. Microscopic single cells exist for bacteria, certain algae, certain fungi and most protozoa. The presence of multicellular organisms goes back to about 2.5 billion years ago with filaments of cells in ancient rocks.  

About 20 years ago I was delighted to read about experiments by Nicole King (UC Berkeley) showing that one-celled organisms, similar to those found in sponges, could be selected to join in clumps. That has been greatly extended to algal cells (Chlamydomonas, Volvox) and fungi (yeast). 

William Ratcliff at Georgia Tech recently published results of selection for larger and heavier yeast cells that settled down on the bottom of test tubes. He isolated some that developed adhesions. From continued selection (hundreds of generations of yeast) he obtained some that formed flakelike arms or branches and that reproduced by breaking off branches. 

King, who continues her work, has isolated more than 300 genes associated with multicellularity, many of them found in single-celled organisms. By combining different groups of genes, she can increase the likelihood of producing multicellular units.  

Multicellular organisms can be simple like balls or they can be complex with specialized tissues and organs. They can dig deeper into the earth or extend their range from a few feet to miles or across continents. There have been millions of species that constantly change the way the surface of the earth appears. We are now in a molecular age in which individual genes can be sequenced and their functions studied. 

If I see a picture of myself, I see my surface of skin and hair clothed or unclothed. With X-rays I can see my bones, but not as well as a human skeleton mounted in an anatomy laboratory. I have seen what my tissues look like from a box with a hundred or more slides that I studied at NYU as an undergraduate. 

I have lived through the discoveries of identifying my genes as made of DNA, and we are now capable of sequencing them and understanding what they do. Each finding adds to both our medical knowledge for pathologists and to basic science in understanding how a living organism works.  

I would not be surprised to see experiments that will produce synthetic multicellular organisms using genes from different organisms to produce differentiated cells for each task desired. It will be a biological engineering that goes beyond applications to the pharmaceutical industry. Think of them as microscopic or miniature tools. Imagine tools snipping away tumors less than a millimeter in diameter. Imagine such tools extracting and expelling miniature pellets of gold and rare metals from ocean water. 

For those who worry about unintended consequences of applied science, two things are important to consider. Such experiments should be well regulated by ethical and safety review boards by universities, hospitals and corporations. The odds of such synthetic organisms are remote. Similar safety concerns in the 1980s accompanied the development of genetically modified bacteria and yeast cells, which today continue to produce human insulin for diabetics, human growth hormone for children with pituitary hormone deficiencies and hundreds of other modifications.  

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

Rosemary Sorbet

By Barbara Beltrami

Back in the days when Atlantic City was Atlantic City and not Las Vegas, before grand old hotels that smelled vaguely of dampness and time had given way to glitzy casinos hermetically sealed off from sea breezes, before the roll of the dice replaced the thundering of ocean waves — years ago when the best bet in town was a paper sack of salt water taffy or chocolate fudge — those were the  days when, innocent of the perils of youth or bronzing, we lay on the beach amid the mingled scents of salt,  suntan lotion and roasting hot dogs and contemplated the glistening bodies of wannabe beach bums and babes.

As our radios wailed and thumped songs of unrequited love and a few years later of making love, not war, we propped ourselves on our elbows and gave squinty surveillance to our sandy surroundings and their occupants. 

We could see him coming far down the beach. He was a short, rather paunchy fellow who sported a white T-shirt, a thick black mustache and a sparse black comb over. Trudging along the sand and dragging his two-wheeled cart behind him, he would zigzag his way among the gaudy patches that were our beach blankets. Then, as his approach became imminent and unavoidable, we would sit up and fish quarters from the pockets of our tumbled pile of clothing and listen to him calling out his wares. “Ice pops here!”

 Stopping and planting his portly body in front of us so as to carefully block our tanning rays, his eyes twinkling just a tad lasciviously, he would loudly cajole us, everyone and no one in particular, “Hey! Good-lookin’, come on, give your tongue a sleigh ride, give your chick a lick on a stick.” 

Call them what you will — ices, sorbets, sherbets, granitas or pops, a scoop by any other name would taste as sweet and delightfully cooling on a sultry July day.

Rosemary Sorbet

Rosemary Sorbet

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 stalks fresh rosemary

2 cups sugar

5 cups water

2 cups white wine

6 tablespoons freshly squeezed lemon juice

Fresh rosemary sprigs for garnish

DIRECTIONS: 

In a medium saucepan over medium heat, combine rosemary, sugar and water. Bring to a boil, stirring occasionally, to dissolve the sugar. When syrup reaches boiling point, reduce heat and simmer 5 minutes. Let cool to room temperature, then strain; discard rosemary. In a medium bowl combine 2½  cups syrup with wine and lemon juice, place in a freezer container 3 to 4 hours and stir every half hour or so or until slushy or place in ice cream maker and process according to manufacturer’s directions. Cover and freeze. Scoop into small dishes, garnish with rosemary sprigs before serving.

Lime Sherbet

Lime Sherbet

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1¼ teaspoons unflavored gelatin

¼ cup cold water

2/3 cup sugar 

1¾ cup water

½ cup freshly squeezed lime juice

2 egg whites

Thin half-slices lime for garnish

DIRECTIONS: 

Soak gelatin in ¼ cup cold water, In small saucepan combine sugar and 1¾ cup water and heat, stirring occasionally, until boiling. Lower heat and simmer 5 minutes. Add gelatin mixture and mix thoroughly. Refrigerate until well chilled. Add lime juice, then stiffly beaten but not dry egg whites. Place in freezer container and stir every half hour or so until slushy or process in ice cream maker according to manufacturer’s directions. Place in small dishes, garnish with lime slices before serving.

Raspberry Granita

 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 cup water

½ cup sugar

2 cups fresh or thawed frozen raspberries, pureed

2 tablespoons lemon juice

DIRECTIONS: 

In a medium sauce pan, stirring frequently, bring water and sugar to a boil over moderate heat. Simmer 5 minutes; let syrup cool to room temperature. Stir in raspberry puree and lemon juice. Pour mixture into 9×9-inch brownie pan. Freeze, stirring and scraping sides every half hour for 3 to 4 hours until mixture has a fine snowy texture. Cover and keep in freezer until ready to serve.

Many residents know about the Culper spies that operated along the North Shore of Long Island and gave invaluable intelligence about British troop movements and plans to Gen. George Washington during the Revolutionary War. But perhaps not so many know that two of Washington’s letters to his chief spymaster Major Benjamin Tallmadge, of Setauket, are on display locally and are available for viewing by the public. They are part of the Special Collections & University Archives of Stony Brook University Libraries, and how we got them is itself a story, as was told by Kristen Nyitray, SBU’s Special Collections director, at the Three Village Historical Society meeting Monday night.

The letters, written by Washington in 1779 and 1780, were part of the estate of Malcolm Forbes, the publishing magnate, and were put up for auction by Christie’s at two separate times. Forbes was proud of the fact that he had collected artifacts from each American president. Where those letters were for some 200 years before he got them is a deep mystery, but they are here now, thanks to the alacrity of local history-minded leaders, like state Assemblyman Steve Englebright (D-Setauket), members of the historical society and philanthropist Henry Laufer.

On May 24, 2006, Frank Turano, then president of the historical society, Nyitray and Englebright took the train to New York City for the auction. Armed with a modest amount of money, given how much historical memorabilia sold for, they hoped to purchase the first letter and return it to the place where history happened. Nyitray was the paddle wielder, indicating a willing purchaser at the auctioneer’s bidding, and the three nervously awaited the sale of Lot 31, the first coveted letter. As parts of the estate sold ahead of the desired letter for much more than the resources of the triumvirate, they became increasingly nervous. Paddles were waving and telephones ringing with high bids all around them. Finally the letter, in Washington’s elegant hand, written from West Point on Sept. 24, 1779, and arriving in Setauket Sept. 26, was offered and miraculously the phones fell silent and the paddles went down. Only Nyitray’s was visible and, unchallenged, she won the bid.

The winning price was $80,000. Add in the commission for the auction house and other incidentals, and the final cost for the precious letter was almost $100,000. They had enough money.

The three were ecstatic. They were going to bring that letter back to Setauket where “The Father of our Country” had originally sent it. Within the month, after paperwork was completed, they were able to carry their treasure back to SBU in a brown shopping bag.

Once safely ensconced, the letter had to be cleaned and preserved by experts, and framed and mounted for suitable viewing. That proved to be an arduous and lengthy series of tasks. The group returned to Christie’s for the second letter written Sept. 16, 1780, on Feb. 12, 2009, which coincidentally is the same day as Lincoln’s birthdate. The quality of paper on which the letters were written was good rag paper, but the ink was made from oak gall, which was high in tannic acid, and was corrosive. The ink had to be treated to preserve the letters.

The initial viewing for the first letter was in October 2006, and the letters have done some traveling since, having been seen in Southampton and by people in Florida, California and Minnesota. They are accessible to all.

The 1779 letter deals with advice on how “Culper Junr.” — who was Robert Townsend — could go about his business as a freelance writer and merchant and also function as a spy. Washington gives specific instructions on how Townsend should write secret information among the leaves of a pamphlet or even between the lines of a newsy letter to a friend with special invisible ink. We know that ink was fabricated by Founding Father John Jay’s elder brother, James, who was a physician, and was referred to by the spies as “medicine.”

The letter is signed, “I am Sir Your most obedient and humble servt. Go. Washington.” What a thrill.

They aren’t unicorns, tooth fairies or fantastic creatures from the C.S. Lewis “Narnia” series. And yet, for a Long Islander who spent considerable time standing knee deep in the waters around West Meadow Beach, listening to the aggressive screech of territorial red-winged blackbirds, the sight of a green ruby-throated hummingbird moving forward and backward in North Carolina brought its own kind of magic.

By the time I got out my cellphone and clicked open the camera app, the bird had disappeared.

While there are hummingbirds that periodically appear on Long Island, the sight of one in Charlotte so soon after our move here seemed like a charming welcome from the nonhuman quarters of Southeastern life.

Behind a Chili’s and Qdoba — yes, they are side by side in a strip mall here — we discovered a spectacular lake with a small walking path over the water near the shore. Looking down, we saw numerous fish hovering below and, to our delight, a collection of turtles, who all clearly have an appetite for the leftovers from the nearby restaurant.

We have also seen, and felt, considerably more bugs and mosquitoes, while we’ve heard cicadas, which, unlike the 17-year kind on Long Island, emerge here every year.

So, what about the two-legged creatures?

After the initial shock from the level of consideration other drivers displayed, it’s become clear that:

(a) The Northeast hasn’t cornered the market on aggressive and anxious drivers.

(b) You can take the New Yorker out of New York, but you can’t take New York out of the New Yorker.

Until I get North Carolina license plates, I have been driving the speed limit on smaller, local roads. Other cars have tailgated me so closely that I can practically read their lips as they talk on the phone or sing songs.

I watched a woman in a Mustang convertible, with rap music shouting profanities, weave in and out of traffic as her long hair waved in the breeze behind her. From a distance, the music and expletives were one and the same.

We have also seen an extensive collection of tattoos. A young FedEx driver climbed out of her truck and rang the bell to deliver a package. Her arms were so covered in colors and designs that it was difficult to discern a theme or pattern.

I walked into a supermarket behind a young couple pushing a baby stroller. The father had tattoos along the back of his muscular calves, while body ink adorned the well-defined shoulders and arms of his wife. I wondered if and when their young child might get her first tattoo.

When they find out we’re from the Northeast, people in North Carolina frequently become self-deprecating about their inability to handle cold weather. They laugh that flurries, or even a forecast for snow, shuts down the entire city of Charlotte. They assure us that no matter how much we shoveled elsewhere, we won’t have to lift and dump snow by the side of the road.

They ask how we’re handling the heat, which is often in the mid-90s, and the humidity, which is fairly high as well. While the three H’s — hazy, hot and humid — are my least favorite combination, I have certainly experienced many warm summers on Long Island, where shade or a trip into the ocean or a pool provide small comfort in the face of oppressive warmth.

With birds and insects of all sizes flying around, and drivers weaving in and out of traffic, North Carolina has displayed an abundance of high-energy activity.

The effects of high sodium are insidious

By David Dunaief, M.D.

Dr. David Dunaief

By now, most of us have been hit over the head with the fact that too much salt in our diets is unhealthy. Still, we respond with “I don’t use salt,” “I use very little,” or “I don’t have high blood pressure, so I don’t have to worry.” Unfortunately, these are myths. All of us should be concerned about salt or, more specifically, our sodium intake.

Excessive sodium in the diet does increase the risk of high blood pressure (hypertension); the consequences are stroke or heart disease. Approximately 90 percent of Americans consume too much sodium (1).

Now comes the interesting part. Sodium has a nefarious effect on the kidneys. In the Nurses Health Study, approximately 3,200 women were evaluated in terms of kidney function, looking at the estimated glomerular filtration rate (GFR) as related to sodium intake (2). Over 14 years, those with a sodium intake of 2,300 mg had a much greater chance of an at least 30 percent reduction in kidney function, compared to those who consumed 1,700 mg per day.

Why is this study important? Kidneys are one of our main systems for removing toxins and waste. The kidneys are where many initial high blood pressure medications work, including ACE inhibitors, such as lisinopril; ARBs, such as Diovan or Cozaar; and diuretics (water pills). If the kidney loses function, it may be harder to treat high blood pressure. Worse, it could lead to chronic kidney disease and dialysis. Once someone has reached dialysis, most blood pressure medications are not very effective.

Ironically, the current recommended maximum sodium intake is 2,300 mg per day, or one teaspoon, the same level that led to negative effects in the study. However, Americans’ mean intake is twice that level.

Excessive sodium in one’s diet can increase the risk of high blood pressure, which can lead to a stroke or heart disease. Stock photo

If we reduced our consumption by even a modest 20 percent, we could reduce the incidence of heart disease dramatically. Current recommendations from the American Heart Association indicate an upper limit of 2,300 mg per day, with an “ideal” limit of no more than 1,500 mg per day (3).

If the salt shaker is not the problem, what is? Most of our sodium comes from processed foods, packaged foods and restaurants. There is nothing wrong with eating out on occasion, but you can’t control how much salt goes into your food. My wife is a great barometer of restaurant salt use. If food from the night before was salty, she complains of not being able to get her rings off.

Do you want to lose 5 to 10 pounds quickly? Decreasing your salt intake will allow you to achieve this goal. Excess sodium causes the body to retain fluids. 

One approach is to choose products that have 200 mg or fewer per serving indicated on the label. Foods labeled “low sodium” have fewer than 140 mg of sodium, but foods labeled “reduced sodium” have 25 percent less than the full-sodium version, which doesn’t necessarily mean much. Soy sauce has 1,000 mg of sodium per tablespoon, but low-sodium soy sauce still has about 600 mg per tablespoon. Salad dressings and other condiments, where serving sizes are small, add up very quickly. Mustard has 120 mg per teaspoon. Most of us use far more than one teaspoon of mustard. Caveat emptor: Make sure to read labels on all packaged foods very carefully.

Is sea salt better than table salt? High amounts of salt are harmful, and the type is not as important. The only difference between them is slight taste and texture variation. I recommend not buying either. In addition to the health issues, salt tends to dampen your taste buds, masking the flavors of food.

If you are working to decrease your sodium intake, become an avid label reader. Sodium hides in all kinds of foods that don’t necessarily taste salty, such as breads, soups, cheeses and salad dressings. I also recommend getting all sauces on the side, so you can control how much — if any — you choose to use.

As you reduce your sodium intake, you might be surprised at how quickly your taste buds adjust. In just a few weeks, foods you previously thought didn’t taste salty will seem overwhelmingly salty, and you will notice new flavors in unsalted foods.

If you have a salt shaker and don’t know what to do with all the excess salt, don’t despair. There are several uses for salt that are actually beneficial. According to the Mayo Clinic, gargling with ¼ to ½ teaspoon of salt in eight ounces of warm water significantly reduces symptoms of a sore throat from infectious disease, such as mononucleosis, strep throat and the common cold. Having had mono, I can attest that this works.

Remember, if you want to season your food at a meal, you are much better off asking for the pepper than the salt.

References:

(1) cdc.gov. (2) Clin J Am Soc Nephrol. 2010;5:836-843. (3) heart.org.

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

Stock photo

By Nancy Marr

Water is a basic need and should be considered a right. In the Earth Day Legislative Package in June, the New York State Legislature included a proposed amendment to the New York State Constitution that would ensure that clean water and air are treated as fundamental rights for all New Yorkers. The bill prioritized keeping contamination like dangerous chemicals and pesticides out of our drinking water. Unfortunately, although it passed in the Assembly, it was not passed in the Senate.

All the water for Long Islanders comes from our three underground aquifers, including the water in our bays and harbors, lakes, ponds and streams. Experts tell us that some of the water in the uppermost aquifer is no longer safe to drink. 

In the deeper aquifer (the Magothy), nitrogen and pesticides have increased by 200 percent between 1987 and 2005. Nitrogen pollution creates algal blooms in most of our bays, breeds weeds that choke lakes and ponds and threatens our fisheries and our recreation. 

The deepest and oldest of aquifers (the Lloyd) is small; water is being withdrawn from it, resulting in salt water intrusion in the Sound and Great South Bay. Although surface waters require nutrients, such as nitrogen, to support healthy ecosystems, excessive nitrogen can cause aquatic weed growth that draws oxygen from the water, producing “dead zones” where dissolved oxygen levels are so low that aquatic life cannot survive. 

To preserve its land, the five eastern towns (Southampton, East Hampton, Riverhead, Southold and Shelter Island) in 1998 created a community preservation fund, paid for by a 2 percent real estate transfer tax to purchase land to provide watershed protection through open space. (Recently, out of concern with nitrogen, referenda in the eastern towns have made it possible to use up to 20 percent for nitrogen removal.)  

Nitrogen intrusion has been attributed to two factors: wastewater from cesspools and runoff from lawn and agricultural fertilizer. In 2017, County Executive Steve Bellone (D) introduced a Septic Improvement Program to replace existing cesspools and septic tanks with new systems that averaged an output of 9.2 mL of nitrogen, compared with systems that discharged anywhere from 40 to 120 mL in influent flows. To encourage homeowners to enroll in the program, the state, the county and Southampton and East Hampton offered grants and loans to cover the cost of the installation. The homeowner pays the maintenance.

The 2015-16 New York State budget appropriated funds to the Long Island Regional Planning Council (LIRPC) and the New York State Department of Environmental Conservation, in consultation with the Indian Nations, local governments and interested organizations, to create the Long Island Nitrogen Action Plan, or LINAP. Data, sorted by watershed, will make it possible to assess conditions and assist with prioritization. A project management team is responsible for LINAP administration and management, but local ownership and direction in its development is key. 

In addition to public education, a bill to reduce the intrusion of discarded pharmaceuticals into the water supply through the Drug Take Back Act passed in both the Assembly and the Senate and was signed by Gov. Andrew Cuomo (D) in early July. 

In April of 2018, Assemblyman Steve Englebright (D-Setauket) introduced a bill to prohibit the sale of any lawn fertilizer in Suffolk and Nassau counties with more than 12 percent nitrogen, with at least half of it water insoluble. It passed in the Assembly but when introduced in the Senate by Kemp Hannon (R-Garden City), it failed on the grounds that it is not certain that the nitrogen in the fertilizer is the major cause — that the 12 percent limit is arbitrary and unscientific.  

Many local coalitions and organizations are involved in the campaign to keep our waters clean. They have lobbied and raised awareness. But even more action by Suffolk County voters is needed. On Nov. 6, voters will elect New York State Assembly and Senate members. If you are concerned about the quality of our water supply, let the candidates in your districts know that nitrogen intrusion is an important issue and urge them to support measures to remove it. 

For more information, visit the websites of Citizens Campaign for the Environment, Long Island Pine Barrens Society, Group for the East End, Water for Long Island and the Nature Conservancy.

Nancy Marr is first vice president of the League of Women Voters of Suffolk County, a nonprofit, nonpartisan organization that encourages the informed and active participation of citizens in government and influences public policy through education and advocacy. For more information, visit www.lwv-suffolkcounty.org or call 631-862-6860.

Stephanie Maiolino. Photo by Elizabeth Anne Ferrer

By Daniel Dunaief

This one’s a head scratcher, literally.

For years, people assumed early primates — small creatures that lived 55 million years ago — had nails. That, however, is not the complete story, as Stony Brook University Assistant Professor Stephanie Maiolino and a team of researchers discovered.

In addition to nails, which lay flat on our fingers and which make it easy to scratch an itch after a mosquito bite, earlier primates had something called grooming claws. These claws, which were on the toes next to their big toes, allowed them to remove external parasites like ticks and lice, which likely helped them survive against an onslaught of various critters eager to steal, or even infect, some of their blood.

Maiolino, who is in the Department of Anatomical Sciences at SBU, teamed up with lead author Douglas Boyer, an associate professor in the Department of Evolutionary Anthropology at Duke University; Johnathan Bloch, the Florida Museum of Natural History curator of vertebrate paleontology at University of Florida; Patricia Holroyd, a senior museum scientist at UC-Berkeley’s  Museum of Paleontology; and Paul Morse, from the Florida Museum of Natural History at the University of Florida at Gainesville to report their results recently in the Journal of Human Evolution.

“It was generally assumed that only a certain type of primate had grooming claws,” Maiolino said. “Finding these structures was quite surprising.”

Maiolino spent considerable time during her doctoral work, which she conducted at SBU prior to becoming an instructor at the university, analyzing the differences in the bones of species that have nails, claws and grooming claws. By understanding the anatomical features of the phalanges — or fingers and toes — leading up to the claws or nails, Maiolino was able to go back into the fossil record to explore the prevalence of these digit protrusions.

Oftentimes, she suggested, researchers collect a bone, or even a fragment of a bone, in which a nail or claw is almost never preserved in the fossil record. Maiolino used her analysis to extrapolate the parts that extend beyond the remaining fossils.

While nails sit on the end of fingers, grooming claws stick up, which puts them in an ideal position for combing through hair, which would allow the primates to remove pests that could compromise their health or threaten their survival.

“From a functional standpoint, it’s often overlooked how important the need to remove these parasites [is],” she said. When people see lemurs whose ears are completely covered in ticks or they hear about dogs that have so many ticks on them that the dog is at risk of dying, they recognize that “having an adaptation to help you remove them is actually surprisingly a big deal.”

Like any other adaptation, however, the development of these grooming digits comes with a cost. Instead of having that digit available for locomotion or grasping branches, it becomes more useful in removing unwanted insects. “There are significant pressures shaping the feet of these primates,” said Maiolino.

To provide some perspective on the importance of grooming claws, Maiolino highlighted how the primates from the fossil record were not much bigger than a mouse. Having less blood because they are smaller than current primates, and dealing with ticks that are closer to their size, suggests that the health consequences of an infestation are much greater.

As primates became more social — interacting with other members of their species and taking turns grooming each other — the pressure to have these grooming claws may have reduced.

Nonetheless, Maiolino said, a few primates that spend hours each day picking ticks off each other in a process called allogrooming still have these claws. “Some of the animals that do have [the claws] groom each other considerably,” she said, which suggests that there is still work to do to understand the evolution of these features.

When Maiolino and her collaborators first started exploring the claws versus nails discussion, they knew that researchers believed anthropoids didn’t have them.

“Now we know that anthropoids did,” she said. “We’re getting more of a sense of the distribution” of these claws.

From here, Maiolino would like to continue to explore the evolutionary trajectory from claw-bearing nonprimates to nail-bearing primates. There are a “lot of questions about why early primates ended up evolving nails in the first place,” she said.

William Jungers, a distinguished professor emeritus at Stony Brook University who was Maiolino’s doctoral thesis adviser, described her as “an outstanding and innovative young scientist with a very bright future as an educator and comparative anatomist.” He said Maiolino uses “cutting edge imaging methods to advance our understanding of primate origins and paleobiology, especially the evolution of unique aspects of primate hands and feet.”

Jungers explained that claws and nails are the “key features linked to both locomotion and social behavior.”

Maiolino, who currently lives in Port Jefferson, said when she visits zoos, she’s always on the lookout for the way primates and other mammals use their nails or claws. She also studies photographs and videos.

When she first started graduate school, Maiolino was much more interested in skulls than in nails. Once she linked nails and claws, however, to questions about primate origins, she became much more interested in them.

Outside of the lab, Maiolino said she enjoys watching horror movies. One of her favorites is the second “Aliens” film in the Signourney Weaver centered franchise. She is also a fountain pen enthusiast.

Back in high school in New Jersey, Maiolino  was especially interested in studying evolution. Embryology and embryological development appealed to her, as she was amazed by how growth in the womb affected what organisms became.

As for her work, a Holy Grail question for her would be to better understand why primates developed nails in the first place. She’s trying to understand the interplay between body size, behavior and other variables that affected these structures.

Photo courtesy of Kent Animal Shelter

MEET EBONY!

This happy, playful boy is an 8-week-old shepherd/Lab mix. Ebony is the last of his litter and is feeling kind of lonely. Luckily he is in a wonderful foster home where he gets plenty of love and attention. Ebony has been working on being housebroken with his foster mommy and seems to be starting to get the hang of it. He’s full of energy and has lots of puppy kisses he would love to share with you if you let him. Ebony comes neutered, microchipped and as up to date as possible on vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open from 10 a.m. to 4 p.m. every day. For more information on Ebony and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731. 

Update: Ebony has been adopted!

Fried Squash Blossoms

By Barbara Beltrami

The first time I ever saw or heard of squash blossoms as an edible commodity was many years ago in Provence. It was market day in the little town where we were staying, and I wandered from stall to stall ogling the pyramids of perfect fruits and veggies. I kept encountering certain golden blossoms in front of hand-lettered signs saying, “Fleurs de courgette,” which I knew translated into squash blossoms. 

I decided I would surprise my husband and show him what a good little French cook I was and make them for dinner. Young and foolish and not wanting to appear stupid, I was afraid to ask how one cooked them. Instead, I shored up my courage and my French and told the man in the stall that I’d like a kilo of them. He eyed me rather strangely but complied with a “Merci, Madame” and something that looked an awful lot like a smirk. 

I took the squash blossoms back to the house, washed them under hot running water and proceeded to boil them. Mon dieu! What a soggy slimy yellow unrecognizable mess I had wrought. I fed it to the resident goat and never told my husband about my sortie into French produce. 

The next day we decided to explore the town and have dinner at a little sidewalk café on the corner and there on the menu were “Fleurs de courgette!” Of course, I ordered them, and when they arrived, I had before me three beautiful gently fried squash blossoms stuffed with a creamy goat cheese and sprinkled with chervil. Since then I’ve encountered many a squash blossom from my own garden and in restaurants here in the States, but none of them have been as delicious as those very first ones I tasted.

Note: If you are harvesting squash blossoms from your garden, pick the male ones, which are on stems, rather than the female ones, which have a little bump on the end that will grow into squash.

Fried Squash Blossoms

Fried Squash Blossoms

YIELD: Makes 4 servings as an appetizer

INGREDIENTS:

2/3 cup flour

1 large egg

½ cup sparkling water

12 to 16 squash blossoms

Extra virgin olive oil to cover bottom of medium skillet

Coarse salt and freshly ground pepper, to taste

DIRECTIONS: 

In a small-medium bowl, whisk together the flour and egg, then add sparkling water and continue whisking until smooth. Gently rinse blossoms in cold water and pat dry. Remove pistils. Heat oil in skillet. Meanwhile dip blossoms in batter. When oil is very hot but not smoking, carefully lower the batter-dipped blossoms into the oil. When they are golden brown on the bottom, gently turn and brown the other side. Remove them from the oil, drain them on paper towels and sprinkle them with salt and pepper. Serve hot with prosecco and thin bread sticks.

Squash Blossom Frittata

Squash Blossom Frittata

YIELD: Makes 6 to 8 servings

INGREDIENTS:

¼ cup extra virgin olive oil

1/3 cup minced shallot

16 squash blossoms, stems and pistils removed

Salt and freshly ground pepper, to taste

7 large eggs, beaten

Handful fresh Italian parsley, washed and chopped

DIRECTIONS: 

Preheat broiler. Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add minced shallot; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and gently sauté until just wilted. Sprinkle with salt and pepper. Arrange blossoms in an attractive circular pattern around skillet; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. 

Transfer skillet to broiler; broil until top of frittata is set, about 1 minute. Using a large plate and pot holders, invert skillet and slide frittata onto plate so bottom side is up and squash blossom pattern is visible.  Sprinkle with parsley. Serve hot, warm or at room temperature with a mixed green salad, baguette slices and extra virgin olive oil or melon, croissants and unsalted butter.

A yellow-crowned night-heron takes a sip of water. Photo by Patricia Paladines

By John L. Turner

If you like to spend time in early evening sitting on the southernmost bench at West Meadow Beach, enjoying the panoramic view of Stony Brook Harbor in the shadow of the Gamecock Cottage, you’ve probably seen or heard them. Feeding at the mouth of West Meadow Creek or along the main channel to the harbor or perhaps hearing their distinctive “wonk or quonck” call as one or more fly past. These are the night-herons and two species call the Three Village area home — the common black-crowned night-heron and the less common yellow-crowned night-heron.

They are called night-herons because of their habit of feeding most actively during sunset and into the night. This habit is reflected in their scientific names: Nycticorax nycticorax for the black-crowned night heron (nycticorax meaning “night raven” for their “wonk” sounding call they emit at dusk and through the night) and Nyctanassa violacea for the yellow-crowned night heron, meaning “a violet-colored night queen.”  

A black-crowned night-heron searches for his next meal. Photo by Luke Ormand

On Long Island these two species inhabit the salty coast, rarely found away from the island’s salty brine environs. It is here they call home, feeding on the marine life that sustains adults and young alike. For black-crowned night-herons this means an assortment of fish, mussels, crustaceans, even the occasional mouse; whereas for the yellow-crowned it means almost exclusively crabs, which make up 90 to 95 percent of their diet. Fiddler and mud crabs beware! Because of their diet, night-herons, like owls, regurgitate pellets.

Watching them hunt is to observe a lesson in patience. With Zen-like focus they remain motionless or move very slowly through shallow water or along mud banks, essentially blending into the background so their prey no longer sees them for the predators they are. Then with a lightening strike it’s too late.

While they look similar, appearing as chunky wading birds lacking the grace of the egrets and great blue heron, they are easy to tell apart. The black-crowned has a “two-toned” quality with wings and a neck that’s gray with a dark back and crown. In contrast, the yellow-crowned is uniformly dark gray (sometimes casting a violet to purplish color as mentioned above) and has a distinctive and diagnostic white cheek patch, and a namesake yellow crown. Both species have long attractive plumes emanating from the back of their heads.

Identifying the juveniles, however, is more difficult. They both appear as chocolate brown birds with a lot of spotting. At closer glance there are clues to use to separate the species: the juvenile yellow-crowned has an all black bill while the young black-crowned heron’s bill is yellowish. Also, the yellow-crowned has a slenderer aspect to it with longer legs and finer spotting.   

A yellow-crowned night-heron. Photo by John L. Turner

They nest in loose colonies often in association with other wading bird species such as snowy and great egrets. Young’s Island situated in the mouth of Stony Brook Harbor is a good place to observe these mixed species wading bird rookeries. The scruffy looking young are nothing short of comical looking with fine hairlike feathers splayed this way and that like the hair style of a mad scientist.

And it was scientists who realized they were declining many decades ago for the same reason that caused bald eagle, osprey, peregrine falcon and brown pelican populations to plummet — the widespread use of DDT, a persistent pesticide that affected the ability of birds higher on the food chain (those that eat animals) to produce eggshells. Fortunately, with DDT being banned by the EPA in the early 1970s, night-herons and these other species have largely recovered.

Interestingly, the effort to ban DDT began here in the Three Village Area when a number of local scientists like Charlie Wurster and Bob Smoelker, among others, joined with other concerned scientists to form the Environmental Defense Fund as a means to galvanize public support for banning the chemical. Now an effective environmental organization with an international reach, EDF began in the Three Village Area with the first office being on the second floor of the Stony Brook Village Center right behind the famous flapping bald eagle (likely the only eagle on Long Island at the time with no DDT in its tissues!).  

You can bask in the glow of this good news of ecological healing as you sit attentive on that southward facing bench at West Meadow Beach, waiting for the herons of sunset to appear.   

John L. Turner, a Setauket resident, 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 and Natural History Tours.