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Astronaut Scott Kelly and author Tom Wolfe. Photo courtesy of Amiko Kauderer

By Daniel Dunaief

How often do you get to talk to someone whose legend loomed large over your childhood?

Last year, I had the privilege of interviewing author Tom Wolfe, who died last week at the age of 88. Wolfe wrote “The Right Stuff,” “The Bonfire of the Vanities,” and “The Electric Kool-Aid Acid Test,” among others. I spoke with Wolfe about astronaut Scott Kelly, who was so inspired by “The Right Stuff” that he directed a life he considered somewhat aimless toward becoming a fighter pilot and, eventually, an astronaut.

My conversation was rewarding and memorable, so I thought I’d share my interview with the legendary author.

DD: Kelly credits you with putting him on a path that led him to spend almost a year aboard the International Space Station. Is there a satisfaction that comes from that?

TW: Nothing else I’ve written has had such a beautiful result. He told me he’d been floundering around trying to figure out what to do with his life. He hadn’t been doing well in school. Then he just got the idea of going into space and became an astronaut.

DD: Did you know he took “The Right Stuff” with him?

TW: He sent me from the space station a picture of the cover on his iPad. That was one of the greatest messages I ever got.

DD: Do you think Kelly’s mission increased the excitement about space?

TW: There’s been a general lack of a sense of heroism in much of the post-World War II era and there were people who responded to the space program in general in that fashion.

DD: How does the excitement now compare to the early days of the space program?

TW: John Glenn’s return created a lot of excitement. At that time, we seemed to be at war in space with the Russians. That was what kept the space program going. There was always this threat. It’s very hard to hit the Earth from space. You’ve got three speeds: the speed of what you fired the rocket with, then you’ve got the speed at the end of that opening shot and you’ve got the speed of hitting the Earth, which is moving.

DD: How do you think people will react to Kelly’s mission?

TW: It remains to be seen whether it inspires young people the way the Mercury program did.

DD: What drove the space program until that point?

TW: Wernher van Braun [a German engineer who played a seminal role in advancing American rocket science] spoke in his last year. The point of the space program was not to beat the Russians. It was to prepare for the day when the sun burns out and we have to leave Earth and go somewhere else. It’s hard to imagine everybody shipping off to another heavenly body.

DD: Getting back to Kelly, how difficult do you think Kelly’s mission was?

TW: Scott Kelly’s adventures were a test of the human body and the psyche. Being that removed from anybody you could talk to and see must be a terrible stress. That’s what he and others in the space station are chosen for.

DD: Do people like Kelly still need “the right stuff” to be astronauts?

TW: It’s the same except anyone coming into the program is more confident that these things can be done. For Mercury astronauts, these things were totally new. The odds against you, the odds of death, were very high.

DD: What advice did you give to Kelly when he started writing his book?

TW: Begin at the beginning. So many of the astronauts and other people who have memorable experiences will start with the adventure to get you interested. Then, the second chapter, suddenly you’re saying, “Harold Bumberry was born in 1973,” and it makes you take a deep breath [and say], ‘OK, here it comes.” Whereas starting at the beginning always works.

DD: What do you think of the movies made about your books?

TW: I think they’re terrible. Three of my books were made into movies and I disliked them all. The reason being they didn’t do it like I did. You can’t do a lot of things in a movie that you can in print. You’re better at presenting themes, better at dialogue. You can hear it, you can’t get inside a mind of a character the way you can in print. Movies don’t have time.

DD: What impact did Scott Kelly’s being inspired by your book have on you?

TW: It’s the best compliment I’ve ever gotten.

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Photo courtesy of Kent Animal Shelter

MEET SHEA!

Waiting patiently at Kent Animal Shelter is Shea, a gorgeous 4-year-old calico with the sweetest personality. She is a smaller sized cat even though she is full grown but she has a huge heart! If you are looking for a cute, petite cat with a wonderful personality, then Shea is the girl for you! Lets find this sweet girl a home! Shea 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 from 10 a.m. to 4 p.m. every day. For more information on Shea and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731. 

Update: Shea has been adopted!

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Arrangements of cut lilac flowers can brighten a room and fill a house with their delightful scent. Photo by Kyrnan Harvey

By Kyrnan Harvey

My wife cut a large bunch of lilac flowers yesterday and stuffed them in a pewter pitcher. We inherited an old shrub when we moved to East Setauket. English ivy was growing up its gnarly stems, a young black cherry was growing right through the clump and bittersweet had twisted itself up into the crown. There were only a couple blooms the first May here — the common lilac, Syringa vulgaris — but I immediately freed it and cut out cracked branches and each year it has been more bountiful.

Lilacs are deer-proof and otherwise very tough and durable shrubs that present wonderful colors and scents to the early spring garden. Most are in bloom for the second Sunday in May, but if you plant a few different types — early, mid, and late varieties — you can have that lilac scent in your garden — and home — for four weeks. 

This week the earliest, the hyacinthiflora hybrids, may be about faded and finished. If you see a Syringa x hyacinthiflora label on a shrub in a garden center it will be a good variety: dark “Royal Purple” or reddish “Pocahontas” or “Maiden’s Blush.” Add one each year if you have the space. I planted an “Angel White” two years ago but so far it has been shy of flower.

Last year I discovered the gorgeous “Declaration,” with reddish tints in the purple, at a wholesale nursery. I gave one to mom and planted one myself. My son’s school bus driver apparently has a good eye for an unusual color so I got her one too. The common vulgaris lilac is not easily discerned from hybrids, but they flower a little later. I have my eye out for “Beauty of Moscow” (pink buds, white flowers), for “Primrose” (creamy yellow, most strongly perfumed), and for “Wonderblue,” but there are dozens of varieties, only a few of which are readily available commercially. Just avoid buying a plant merely labeled S. vulgaris, because it might be just a little too ordinary and there are so many good cultivars to seek out. My old stomping ground, the New York Botanical Garden, has an astounding collection, cataloged online. Hurry there and take notes. 

A week or so after the common lilac, the so-called Canadian lilacs flower. Bred originally in Ottawa by a Miss Preston they are hybrids labeled S. x prestoniae. “Donald Wyman” has been readily available for as long as I can remember, and maybe “Red Wine,” but that’s about all. 

Extend the lilac season with S. patula “Miss Kim” and S. meyeri “Palibin.” Known as Korean lilacs, they are both dwarfer than the old-fashioned varieties. “Miss Kim” is readily available, “Palibin” less so, though it has caught on in recent years. “Miss Kim” is a valuable addition for its flowering season well past all others, except the badly scented tree lilac. 

“Palibin” has been a favorite of mine for a long time. It doesn’t get much taller than five or six feet and it spreads broadly, rooting in. I have dug up pieces for years and planted them in clients’ gardens. It flowers profusely in light shade, doesn’t get powdery mildew, and is twiggy with small leaves.

All the other varieties must have tons of sun. Even then, they might be shy of flowering, especially when still young. Avoid high-nitrogen fertilizer. Very old shrubs too can disappoint with flower production, and, moreover, be overgrown eyesores. Every few years you should cut to the ground a third of the gnarliest old stems, which encourages fresh new growth, and reduces the shrubs to better scale. Do this directly after flowering, and give them lime. Or — if you burn logs in your fireplace — spread the ash around your lilacs.

Kyrnan Harvey is a horticulturist and garden designer residing in East Setauket. For more information, visit www.boskygarden.com.

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From left, Jon Longtin, Sotirios Mamalis and Benjamin Lawler. Photo courtesy of Stony Brook University

By Daniel Dunaief

It’s not exactly Coke and Pepsi designing a better soda. It’s not Nike and Reebok creating a more efficient sneaker. And, it’s not McDonald’s and Burger King uniting the crown and the golden arches. At Stony Brook University, it is, however, a combination of energy systems that haven’t historically worked together.

“Fuel cells and engines have been seen as competing technologies,” said Sotirios Mamalis, an assistant professor of mechanical engineering at SBU. “The truth of the matter is that these two technologies are very complementary because of their operating principals.”

Indeed, Mamalis is the principal investigator on a multi-year project to create a hybrid fuel cell-engine system that recently won a $2.3 million award from the Department of Energy’s Advanced Research Projects Agency-Energy.

Working with Benjamin Lawler and Jon Longtin at Stony Brook and Tom Butcher, leader of the Energy Conversion Group at Brookhaven National Laboratory, Mamalis plans to build a system that uses solid oxide fuel cells partnered with a split-cylinder, internal combustion engine. The engine system will use the tail gas from the fuel cell to provide additional power, turning the inefficiency of the fuel cell into a source of additional energy.

“These ARPA-E awards are extremely competitive,” said Longtin, adding “If you land one of these, especially a decent-sized one like this, it can move the needle in a lot of ways in a department and at the university level.” The group expects that this design could create a system that generates 70 percent fuel to electricity efficiency. That is well above the 34 percent nationwide average.

Reaching that level of energy efficiency would be a milestone, said Longtin, a Professor in the Department of Mechanical Engineering at Stony Brook. The core of the idea, he suggested, is to take the exhaust from fuel cells, which has residual energy, and run that through a highly tuned, efficient internal combustion engine to extract more power. The second part of the innovation is to repurpose the cylinders in the engine to become air compressors. The fuel cell efficiency increases with higher pressure.

A fuel cell is a “highly efficient device at taking fuel and reacting it to produce DC electricity,” Lawler said. One of its down sides, aside from cost, is that it can’t respond to immediate needs. An engine is the opposite and is generally good at handling what Lawler described as transient needs, in which the demand for energy spikes.

The idea itself is ambitious, the scientists suggested. “These projects are high-risk, high-reward,” said Mamalis. The risks come from the cost and the technical side of things.

The goal is to create a system that has a disruptive role in the power generation market. To succeed, Mamalis said, they need to bring something to market quickly. Their work involves engineering, analysis and design prior to building a system. The project could involve more tasks to reduce technical risk but “we’re skipping a couple of steps so we can demonstrate a prototype system sooner than usual,” Mamalis said.

They will start by modeling and simulating conditions, using mathematical tools they have developed over the years. Once they have modeling results, they will use those to guide specific experimental testing. They will take data from the engine simulation and will subject the engine to conditions to test it in a lab. 

“The biggest challenges will be in changing the operation of each of these two technologies to be perhaps less than optimal for each by itself and then to achieve an integrated system that ends up far better,” Butcher explained in an email. “The target fuel-to-electricity efficiency will break barriers and be far greater than is achieved by conventional power plants today.”

Butcher, whose role will be to provide support on system integration concepts and testing, suggested that this could be a part of distribution power generation, where power is produced locally in addition to central power plants. People have looked into hybrid fuel cell-gas turbine systems in the past and a few have been installed and operational, Mamalis explained. The problem is with the cost and reliability.

Mamalis and his colleagues decided they can tap into the inefficiency of fuel cells, which leaves energy behind that a conventional engine can use. The reason this works is that the fuel cell is just inefficient enough, at about 55 percent, to provide the raw materials that a conventional engine could use. A fuel cell that was more efficient, at 75 or 80 percent, would produce less unused fuel in its exhaust, limiting the ability of the system to generate more energy.

The team needs to hit a number of milestones along the way, which are associated with fuel cell development and engine and hybrid system development.

The first phase of the work, for which the team received $2.3 million, will take two years. After the group completes Phase I, it will submit an application to ARPA-E for phase II, which would be for an additional $5 million.

Lawler suggested that fundamental research made this kind of applied project with such commercial potential possible. “The people who did fundamental work and [were involved in] the incremental steps led us to this point,” he said. “Incremental work leads to ground-breaking ideas. You can’t predict when groundbreaking work will happen.”

The other researchers involved in this project credit Mamalis for taking the lead on an effort that requires considerable reporting and updating with the funding agency.

Every three months, Mamalis has to submit a detailed report. He also participates in person and on conference calls to provide an update. He expects to spend about 90 percent of his time on a project for which the team has high hopes.

“It’s an exciting time to be a part of this,” Longtin said. “These folks are pivotal and we have developed into a very capable team, and we have been setting our sights on larger, more significant opportunities.”

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Photo courtesy of Kent Animal Shelter

MEET WALDO!

Where’s Waldo? He’s waiting for you at Kent Animal Shelter! This handsome boy is a 9-month-old Saint Bernard with lots of love and energy. He is so sweet and is looking for an active household to run and play for the rest of his days! Why not drop by and say hello? Waldo comes neutered, microchipped and is up to date on all his 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 Waldo and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731. 

Update: Waldo has been adopted!

 

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Stock photo

By Bob Lipinski

‘No, Agnes, a Bordeaux is not a house of ill repute.’ 

— George Bain 1920–2006, Canadian author, “Champagne is for Breakfast,” 1972

At a fabulous private wine event, I had the opportunity of tasting wines from three classic Bordeaux wineries dating back to 1982. The wineries were Château Grand-Puy-Lacoste, Château Branaire-Ducru, and Château Smith-Haut-Lafitte. Leading the sit-down discussion were representatives from each of the Bordeaux estates. My tasting notes of some of the wines are below.

Château Grand-Puy-Lacoste (Pauillac; fifth growth—1855 Classification)

Produces only red wine from a grape blend that varies by vintage; Cabernet Sauvignon, Merlot, and Cabernet Franc.

2009: Dark red color with a complex bouquet of fruits, black currant, cedar, spices, licorice. Youthful.

2006: Bouquet of black currant liqueur with hints of cedar, black tea. Still tannic.

2005: Garnet-color with hints of cherries, black currants, spices and wet stone. Still quite youthful.

2000: Brick-color; bouquet of cherries, mint, licorice, and plums. Still quite flavorful and fruity.

Château Branaire-Ducru (Saint-Julien; fourth growth—1855 Classification) 

Produces only red wine from a grape blend that varies by vintage; Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Wines are aged in oak barrels for 16 to 20 months.

2011: Dark color with a bouquet of cedar, sweet cherries, chocolate, and spices. Some tannin to lose. Overall quite young.

2010: Closed, tight nose; heaps of fruit, well-balanced, tannin and plenty of cherries.

2008: Perfumed bouquet, violets, dried red fruits, well-balanced, still tannic, some black currants.

2005: Bouquet loaded with brown baking spices (cinnamon, nutmeg), wonderfully structured, softening. Still youthful.

1989: Perfumed bouquet of roses, cherries and violets. Medium-full bodied and elegant but thinning out. Drink by 2020.

1982: Brick-color; certain sweetness of fruit; soft, elegant with some tannin, hint of tea and orange peel. Drink by 2020. 

Château Smith-Haut-Lafitte (Martillac, Graves)

Red wines are made from a grape blend that varies by vintage; Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. Red wines are aged in oak barrels for about 18 months.

2010 ‘Blanc’: (Blend of 90% Sauvignon Blanc, 5% Sauvignon Gris, 5% Sémillon grapes) Bouquet and flavor of coconut, marzipan, citrus, peach, mango and ripe melons. 10 months in oak.

2012 ‘Blanc’: (Blend of 90% Sauvignon Blanc, 5% Sauvignon Gris, 5% Sémillon grapes) Flavors of peach, apricot and citrus, with hints of caramel and star anise. 10 months in oak.

2012 ‘Rouge’: Dark colored with huge mouthful of black tea, black currants, spices and black cherries.

2009 ‘Rouge’: Full-flavored with red fruits abounding; spices, perfumed bouquet, cinnamon and raspberries.

2000 ‘Rouge’: Notes of sweet cherries, cranberry, licorice, and black raspberry with light tannins. Elegant.

1998 ‘Rouge’: Maroon-colored with an earthy bouquet; black currants, dark fruits, sweet cherries, leather, mushrooms. Velvety and very long aftertaste. Wow!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Gin, Vodka, Rum & Tequila” 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].

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Nicoise Salad

By Barbara Beltrami

As warm weather becomes the rule rather than the exception in this weird spring we’ve been having, our appetites and menus turn more and more to salads and their refreshing effect on our palates. 

Salads can be the main attraction of a meal if they contain lots of different ingredients including protein and are artfully arranged in a bowl or on a platter. These one-dish meals are called composed salads after the French “salade composee” and you’ve probably seen them on restaurant menus.

One  well known composed salad is Salade Nicoise (also after the French and meaning salad as it’s done in Nice). It’s a savory combination of potatoes, marinated in olive oil and vinegar; fresh or canned tuna; green beans; hard boiled eggs; anchovies; black olives; tomatoes and cucumbers all dressed with extra virgin olive oil and wine vinegar.  

Another is the traditional Cobb Salad. Chock full of bacon, egg, tomatoes, roasted chicken breast, avacado, and Roquefort cheese, it is thought to have been invented back in the early 20th century by Robert Cobb, owner of the Brown Derby Restaurant in Hollywood. 

And finally there is a composed seafood salad that I’ve recreated from one I remember at a tiny seaside restaurant on Cape Cod many years ago. As you might expect, it features cooked lobster, scallops, shrimp and cod plus fresh peas, tomatoes, artichoke hearts, cannellini beans, chorizo sausage, boiled potatoes and fresh corn scraped off the cob. And of course, all three of these recipes call for underpinnings of tender seasonal lettuces. 

As with so many recipes I share with you, the real fun is not in duplicating these, but in using them as guidelines to create your own versions of these salads or even to invent your own completely original composed salad.

Cobb Salad

Cobb Salad

YIELD: Makes 4 servings

INGREDIENTS:

1 head Bibb or romaine lettuce, leaves, washed, dried and separated 

1 split chicken breast, roasted or poached and torn into large chunks

2 to 3 hard boiled eggs, quartered

2 cups cherry tomatoes, each sliced into halves

1 ripe avocado, peeled and cut into wedges

Juice of one lemon

6 slices bacon, fried and crumbled

1 cup crumbled Roquefort cheese

Salt and freshly ground pepper, to taste

DIRECTIONS: 

Line a serving bowl or platter with lettuce. Arrange chicken, hard-boiled eggs and tomatoes in a line or circle on top of lettuce. Brush avocado with lemon juice and add to arrangement. Add bacon on the side and crumble Roquefort cheese over everything. Serve with Roquefort or ranch dressing, rolls and butter and iced tea or coffee.

Nicoise Salad

Nicoise Salad

 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 head Bibb lettuce, leaves washed, dried and separated

4 to 6 small new potatoes

3 tablespoons extra virgin olive oil

One tablespoon or more wine vinegar

Half pound fresh green beans, washed and trimmed

Two 7-ounce cans tuna 

4 hardboiled eggs, quartered

2 medium tomatoes, quartered

1 medium cucumber, peeled, seeded and cut into one-inch cubes

4 to 6 anchovy filets

1 cup Greek or Italian black olives

Salt and freshly ground pepper, to taste

2/3 cup extra virgin olive oil

1/4 cup wine vinegar

DIRECTIONS: 

Line bottom of large bowl or medium platter with lettuce leaves. Scrub potatoes and boil until just tender. Cut in halves or quarters; dress with olive oil and vinegar and set aside to cool, then pile in center of bowl or platter. Steam green beans until tender but still bright green. Immerse in ice water, let sit 5 minutes, drain and set aside. Drain tuna, separate into chunks and arrange over or around potatoes,  

Add green beans, eggs, tomatoes and cucumbers, then anchovies and finally olives. Sprinkle generously with salt and pepper; dress with extra virgin oil and vinegar right before serving. Serve with French baguette slices, unsalted butter and a cold, crisp, dry white wine.

Cape Cod Salad

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 head iceberg, romaine or red leaf lettuce, washed, drained and dried

3 cups cooked lobster meat, cut into large chunks

1 pound cooked sea scallops

1 pound large shrimp, peeled, deveined and cooked

1 pound cooked cod or salmon, broken into large chunks

One 10-ounce package frozen peas, thawed

2 cups cherry tomatoes

2 cups frozen artichoke hearts, cooked and cooled

1/2 pound cooked chorizo sausage, sliced

Fresh corn, scraped off 2 cobs

6 to 12 small new potatoes, scrubbed and halved

One 14-ounce can cannellini beans, rinsed and drained

3 to 4 lemons, cut into wedges

1 cup snipped fresh chives

DIRECTIONS: 

Line a very large platter with the lettuce. Arrange the remaining ingredients, except for the chives, in circles around the platter in whatever order you desire. Sprinkle chives on top. Serve chilled with a variety of dressings such as mayonnaise, green goddess, vinaigrette, Russian and cocktail sauce and a well-chilled Chablis. 

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Lucky me, our Mother’s Day celebration this year included a trip into New York City to see “My Fair Lady.” Now this show, which I first saw on Broadway in 1956 just after it was launched, was a trip down memory lane for me. It was also a bellwether for how much our culture has changed. At the time of its premiere 62 years ago, the play was the “Hamilton” of its time, creating the adulation and frenzied response for tickets that we are familiar with today.

“My Fair Lady” was a different sort of musical for its many-layered themes and clever, witty lyrics. It stood apart from the golden era of Rodgers and Hammerstein marvels like “South Pacific” and “Oklahoma!” that had preceded it. This wasn’t in the mold of a romantic musical but rather one about personal transformation and English class rigidity.

The play, by Alan Jay Lerner and Frederick Loewe, had as its inspiration from the ancient world, Ovid’s “Metamorphoses,” and more recently George Bernard Shaw’s “Pygmalion.” This is the story of a sculptor, talented but alone, who carves a beautiful woman out of stone and then falls in love with her. He prays to Venus to bring her to life, and the goddess of love hears him. The statue becomes flesh and blood beneath his hands, and what comes next is the essence of the story.

In the Lerner and Loewe iteration, two high society phoneticians named Henry Higgins and retired army Col. Hugh Pickering make a bet over whether the way English people speak — their accents — lock them into their class and station for their entire lives. Higgins feels that if he can teach a low-born pupil to speak the King’s English, he can change that person’s life. Now we are in the time of Edwardian England, and the person who overhears the conversation and offers herself up for self-improvement is Eliza Doolittle. A Cockney flower girl in Piccadilly Circus, she is both terrified of what is to come and palpably ambitious, insisting that while she is a “good girl,” not looking for anything carnal, she desperately wants to learn.

So Higgins takes her into his elegant home and professorial life and works intensely with her in his laboratory for months while Pickering looks on and offers help wherever he is needed — after being assured by Higgins that there will not be any hanky-panky involved. Higgins vehemently asserts to Pickering that he is not interested in emotional relationships. The experiment between the high-born cerebral bachelor and the “guttersnipe” pupil thus begins. Will Higgins succeed and win the bet?

We know Eliza will succeed, even as we watch her anguished attempts to learn what Higgins is working so hard to teach. There are testing moments for her progress and teaching opportunities that include a riotously funny visit on opening day to Ascot Racecourse. Fun is poked unmercifully at the pretensions of the upper classes.

Finally, the big test arrives, a ball where Eliza is going to be introduced to and judged by those swells
assembled. She, of course, pulls it off and is thought to be of Hungarian royal blood. But is she congratulated? Well, you have to go see the play. I’m not about to spoil the ending for those unfamiliar with the plot.

But her triumph is not the point. Her future is. What is to become of this person who has transcended her class, with its freedoms, grime and penury notwithstanding, and is now locked into the bourgeois rules for women in an ossified society? Is she to become Higgins’ mistress? And what about him? She has now awakened emotions in him that he has long walled off from his daily life. Will he ask her to marry him? He, too, has been transformed.

The answer is that 1956 was quite different to 2018. Can you guess?

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What do the signs tell us?

In Hawaii, numerous small earthquakes caused parts of Big Island to shake. Geologists, who monitor the islands regularly, warned of a pending volcanic eruption. They were right, clearing people away from lava flows.

How did they know?

It’s a combination of history and science. Researchers in the area point to specific signs that are reflections of patterns that have developed in past years. The small earthquakes, like the feel of the ground trembling as a herd of elephants is approaching in the Serengeti, suggest the movement of magma underneath the ground.

Higher volumes of lava flows could come later on, as in 1955 and 1960, say USGS scientists in the archipelago.

The science involves regular monitoring of events, looking for evidence of what’s going on below the surface. “Hopefully we’ll get smart enough that we can see [tremors] coming or at least be able to use that as a proxy for having people on the ground watching these things,” Tina Neal, scientist-in-charge at USGS Hawaiian Volcano Observatory, explained to KHON2 News in Honolulu.

People look for signs in everything they do, hoping to learn from history and to use whatever evidence is
available to make predictions and react accordingly.

Your doctor does it during your annual physical, monitoring your blood chemistry, checking your heart and lungs, and asking basic questions about your lifestyle.

Scientists around Long Island are involved in a broad range of studies. Geneticists, for example, try to see what the sequence of base pairs might mean for you. Their information, like the data the geologists gather in
Hawaii, doesn’t indicate exactly what will happen and when, but it can suggest developments that might affect you.

Cancer researchers at Cold Spring Harbor Laboratory and Stony Brook University are using tools like the gene editing system called CRISPR to see how changing the genetic code affects the course of development or the pathway for a disease. Gene editing can help localize the regions responsible for the equivalent of destructive events in our own bodies, showing where they are and what sequences cause progression.

Scientists, often working six or seven days a week, push the frontiers of our ability to make sense of
whatever signs they collect. Once they gather that information, they can use it to help create more accurate diagnoses and to develop therapies that have individualized benefits.

Indeed, not all breast cancers are the same, which means that not all treatments will have the same effect. Some cancers will respond to one type of therapy, while others will barely react to the same treatment.

Fundamental, or basic, research is critical to the understanding of translational challenges like treating
Alzheimer’s patients or curing potentially deadly fungal infections.

Indeed, most scientists who “discover” a treatment will recognize the seminal studies that helped them finish a job started years — and in some cases decades — before they developed cures. Treatments often start long before the clinical stages, when scientists want to know how or why something happens. The pursuit of knowledge for its own sake can lead to unexpected and important benefits.

Outside the realm of medicine, researchers on Long Island are working on areas like understanding the climate and weather, and the effect on energy production.

Numerous scientists at SBU and Brookhaven National Laboratory study the climate, hoping to understand how one of the most problematic parts of predicting the weather — clouds — affects what could happen tomorrow or in the next decade.

The research all these scientists do helps us live longer and better lives, offering us early warnings of
developing possibilities.

Scientists not only interpret what the signs tell us, but can also help us figure out the right signs to study.

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‘AND THEN MY HEART WITH PLEASURE FILLS, AND DANCES WITH THE DAFFODILS’ – William Wordsworth 

Gerard Romano of Port Jefferson Station spotted these daffodils during a drive through the Village of Port Jefferson on April 30 and stopped to snap a photo. He writes, ‘I was delighted to see these beautiful flowers growing in the west retaining wall along Village Beach Road. The sun was behind them and they literally glowed in the afternoon sun.’

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