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By Fr. Francis Pizzarelli

Father Frank Pizzarelli

By mid-August most of our college-age students are winding down summer jobs and getting ready for the new semester. We have local college students studying at some of the finest colleges and universities in the country and around the world.

There is another group of college students getting ready for the new semester. They are the freshman class of 2017. A large group of college freshmen will commute to Stony Brook University and the other four- year schools here on Long Island.

A growing number of college students will attend the best-kept secret in higher education — Suffolk County Community College. I have had the privilege of teaching at SCCC for more than 30 years in the social science department as a professor of sociology.

I have met some of the finest college educators in the country there. I’ve also been privileged to work with some of the finest students in higher education. So many of them while at Suffolk lay the foundation for an extraordinary future. They are our future civic leaders, our doctors, our nurses, our business leaders, our lawyers, our scientists, our teachers and our social workers to name a few professions.

Many of our Suffolk graduates go on to some of the finest colleges and universities in the country and around the world and make profound contributions to science, technology and research.

As we are being challenged to reorder our priorities, education must remain at the top of that list, and SCCC needs to be supported as one of the greatest educational treasures in our community.

With every new freshman class, parents struggle with anxiety and intensified worry about their children; they are reluctant to cut the umbilical cord. The landscape for college freshmen is much more complicated and challenging than ever before. Whether you go away or stay home, college is not high school. Responsibility and accountability are critical for success!

Your professors will assist you academically and personally, if you are committed to the learning experience. They will not coddle you or tolerate reckless irresponsibility. Many professors will have an attendance policy and only if you are in a coma, will you be excused for missing class. Cutting usually impacts your final grade.

Choice is another challenge. You choose to go to class or to skip. Every class you cut roughly costs you a little more than $100 from your tuition. It’s a choice to stay out all night if you’re away at school and not get up and get to class on time.

Drugs and alcohol are present on every college campus, no matter what the school’s public relations department says. It’s a choice to overindulge and to act recklessly.

Most colleges and universities have wellness centers that provide a wide range of confidential mental health services for students. They have trained professionals that work with students to develop the appropriate skills to navigate the stresses of college life and when necessary make appropriate referrals for additional care and support.

Many public and private colleges across the country have campus ministry offices that provide a wide range of spiritual support services for students of every religious tradition and usually a wide range of community service opportunities.

Parents, when you have your pep talk with your college freshmen, encourage them to use all the support resources available when they are attending school. Dispel the stigma from reaching out for support when they might feel overwhelmed or even frightened. It’s natural and normal. It’s how they embrace their feelings that will make all the difference.

The college experience is an exciting adventure that encourages all students to open their minds — become critical thinkers and to move beyond the limits of their comfort zone. College can and should be a transformative and life-changing adventure.

Fr. Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.

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Portrait of Elderly man lost in thought

By Nancy Burner, ESQ.

Nancy Burner, Esq.

Much of the estate planning discourse revolves around planning techniques for the married couple, whether it be for tax planning or asset protection planning. However, for seniors who have never married or for those whose spouse is deceased, what, if any, special considerations need to be made? This article will focus on some of the unique challenges that the unmarried senior may face.

For the single individual who is living with another person but is unmarried, planning should be done to specifically provide for that partner, if so desired. It is important to recognize that partners are not given rights to property the way spouses are. Even if a person has resided with another for decades, without proper estate planning, that partner will not be entitled to assets of the decedent. If the plan is to give property to a partner after death, one should make sure that they designate that partner as a joint owner or as a beneficiary.

Having a will that designates a partner as the beneficiary of the estate can also ensure that property passes to the partner. However, in order for the will to be carried out, it must go through probate.

In New York, the probate process includes notifying and obtaining the consent of the decedent’s heirs. For instance, if a single individual with no children dies, but the parents or siblings of that individual survive, consent must be obtained from those parents, or if deceased, the siblings.

If the family members do not consent, they have the opportunity to present objections to the will that leaves assets to the partner. If their objections are successful, the will is invalidated and the law of intestacy prevails, which assumes the deceased person would have wanted their estate to be distributed to their family members, and not their partner. If a potential conflict may arise between a partner and family members, planning to avoid probate should be a primary goal of the estate plan.

For the unmarried person who is “unattached” and does not have a close relationship with any relatives, avoidance of probate is likely also an important goal particularly if they are charitably inclined since consent of family members is still required even when the beneficiary of a will is a charity. In addition, singles who are living alone should consider planning techniques that will allow them to maximize their assets so that they can get long-term care.

Being cared for in old age is difficult enough when you have a spouse or partner to help you, but if you live alone, you’ll want to preserve assets and income to the fullest extent so that you can get the care you need. This may include looking into long-term care insurance or doing asset protection planning, or both!

What if a single person is living with a partner and is desirous of providing for that partner, but wishes for their estate to ultimately be distributed to other family members? It is very common that a widow or widower has a relationship with someone for whom they wish to provide but wants to ensure that their assets go to their children after both partners are deceased.

The best technique for implementing this kind of plan is to use a trust. Trusts can hold assets for the lifetime of the partner but distribute the assets to other family members after the partner’s death. Trusts also avoid probate so that potential contests are avoided. Depending on the type of trust utilized, trusts can also protect assets in case either partner needs Medicaid to pay for long-term care.

In addition to the foregoing considerations regarding leaving assets at death, it is equally important to remember that partners, friends or indeed family members do not have rights to make decisions without proper planning. An estate plan is not complete without comprehensive advance directives that allow loved ones to make health care and financial decisions for you if you are incapacitated.

Nancy Burner, Esq. practices elder law and estate planning from her East Setauket office.

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Alex Orlov on the campus of the University of Cambridge. Photo by Nathan Pitt, University of Cambridge

By Daniel Dunaief

The Ukranian-born Alex Orlov, who is an associate professor of materials science and chemical engineering at Stony Brook University, helps officials in a delicate balancing act.

Orlov, who is a member of the US-EU working group on Risk Assessment of Nanomaterials, helps measure, monitor and understand the hazards associated with nanoparticles, which regulatory bodies then compare to the benefit these particles have in consumer products.

“My research, which is highlighted by the European Union Commission, demonstrated that under certain conditions, [specific] nanoparticles might not be safe,” Orlov said via Skype from Cambridge, England, where he has been a visiting professor for the past four summers. For carbon nanotubes, which are used in products ranging from sports equipment to vehicles and batteries, those conditions include exposure to humidity and sunlight.

“Instead of banning and restricting their production” they can be reformulated to make them safer, he said.

Orlov described how chemical companies are conducting research to enhance the safety of their products. Globally, nanotechnology has become a growing industry, as electronics and drug companies search for ways to benefit from different physical properties that exist on a small scale. Long Island has become a focal point for research in this arena, particularly at the Center for Functional Nanomaterials and the National Synchrotron Light Source II at Brookhaven National Laboratory.

Alex Orlov on the campus of the University of Cambridge. Photo by Nathan Pitt, University of Cambridge

Indeed, Orlov is working at the University of Cambridge to facilitate partnerships between researchers in the chemistry departments of the two universities, while benefiting from the facilities at BNL. “We exchange some new materials between Cambridge and Stony Brook,” he said. “We use BNL to test those materials.”

BNL is an “essential facility,” Orlov said, and is where the postdoctoral student in his lab and the five graduate students spend 30 to 60 percent of their time. The data he and his team collect can help reduce risks related to the release of nanomaterials and create safer products, he suggested.

“Most hazardous materials on Earth can be handled in a safe way,” Orlov said. “Most scientific progress and environmental protection can be merged together. Understanding the environmental impact of new technologies and reducing their risks to the environment should be at the core of scientific and technological progress.”

According to Orlov, the European Union spends more money on technological safety than the United States. European regulations, however, affect American companies, especially those that export products to companies in the European Union.

Orlov has studied how quickly toxic materials might be released in the environment under different conditions.

“What we do in our lab is put numbers” on the amount of a substance released, he said, which informs a more quantitative understanding of the risks posed by a product. Regulators seek a balance between scientific progress and industrial development in the face of uncertainty related to new technologies.

As policy makers consider the economics of regulations, they weigh the estimated cost against that value. For example, if the cost of implementing a water treatment measure is $3 million and the cost of a human life is $7 million, it’s more economical to create a water treatment plan.

Orlov teaches a course in environmental engineering. “These are the types of things I discuss with students,” he said. “For them, it’s eye opening. They are engineers. They don’t deal with economics.”

In his own research, Orlov recently published an article in which he analyzed the potential use of concrete to remove pollutants like sulfur dioxide from the air. While concrete is the biggest material people produce by weight and volume, most of it is wasted when a building gets demolished. “What we discovered,” said Orlov, who published his work in the Journal of Chemical Engineering, “is that if you take this concrete and expose new surfaces, it takes in pollutants again.”

Fotis Sotiropoulos, the dean of the College of Engineering and Applied Sciences at SBU, said Orlov has added to the understanding of the potential benefits of using concrete to remove pollutants.

Other researchers have worked only with carbon dioxide, and there is “incomplete and/or even nonexistent data for other pollutants,” Sotiropoulos explained in an email. Orlov’s research could be helpful for city planners especially for end-of-life building demolition, Sotiropoulous continued. Manufacturers could take concrete from an old, crushed building and pass waste through this concrete in smokestacks.

To be sure, the production of concrete itself is energy intensive and generates pollutants like carbon dioxide and nitrogen dioxide. “It’s not the case that concrete would take as much [pollutants] out of the air as was emitted during production,” Orlov said. On balance, however, recycled concrete could prove useful not only in reducing waste but also in removing pollutants from the air.

Orlov urged an increase in the recycling of concrete, which varies in the amount that’s recycled. He has collaborated on other projects, such as using small amounts of gold to separate water, producing hydrogen that could be used in fuel cells.

“The research showed a promising way to produce clean hydrogen from water,” Sotiropoulos said.

As for his work at Cambridge, Orlov appreciates the value the scientists in the United Kingdom place on their collaboration with their Long Island partners.

“Cambridge faculty from disciplines ranging from archeology to chemistry are aware of the SBU/BNL faculty members and their research,” Orlov said. A resident of Smithtown, Orlov has been on Long Island for eight years. In his spare time, he enjoys hiking and exploring new areas. As for his work, Orlov hopes his work helps regulators make informed decisions that protect consumers while making scientific and technological advances possible.

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Sauteed Zucchini Parmesan

By Barbara Beltrami

Zucchini. They come in all sizes from Neanderthal club to tiny thumb size and everything in between. There’s not much you can do with the former except peel it, scoop out the seeds, cut it into chunks and make a soup or stew. But any small or medium zucchini are excellent stuffed and baked, in a ratatouille, in muffins or tea breads, or just sautéed, all excellent disguises for veggie-phobic eaters.

And then there are zucchini flowers, also delicious stuffed with ricotta or batter fried. If the blossom grows on a regular stem, pick it. If it has a little squash starting on its other end, don’t pick it — it’s going to grow up to be a zucchino. Frankly, I don’t think they have much flavor and are cumbersome to cook, but if you want to go to the trouble, they do look pretty when you serve them. Here are three recipes that use the zucchini bounty of the season in a bread, sautéed and in soup.

Sauteed Zucchini Parmesan

Sauteed Zucchini Parmesan

YIELD: Makes four servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 tablespoons minced shallots

Four 8-ounce zucchini, julienned

Coarse salt and pepper, to taste

1 tablespoon chopped fresh dill, thyme or oregano

4 ounces grated Parmesan cheese

DIRECTIONS: In a large skillet over low heat, heat butter and oil. Add shallots and sauté until opaque and soft, 5 to 10 minutes. Raise heat to medium, add zucchini and cook, tossing frequently, until just soft and starting to turn brown. Add salt, pepper and herbs. While zucchini is still hot, sprinkle grated cheese over it. Serve immediately with meat, poultry, fish or eggs.

Zucchini-Carrot Bread

Zucchini-Carrot Bread

YIELD: Makes one loaf

INGREDIENTS:

2 cups flour

¼ cup white granulated sugar

¼ cup firmly packed brown sugar

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

1 cup grated zucchini

1 cup grated carrot

¾ cup finely chopped walnuts

1 egg, well beaten

Scant ¹/3 cup oil

½ cup milk

DIRECTIONS: Preheat oven to 350 F. Grease and flour a 9- by 5- by 3-inch loaf pan. Stir together flour, sugars, baking powder, salt, cinnamon, zucchini, carrots and nuts. Mix egg, oil and milk together, then combine with dry mixture. Do not overmix. Pour into prepared loaf pan; bake for one hour or more, until a knife inserted in center comes out clean. Cool in pan for five minutes, then invert onto a wire rack. Serve warm or at room temperature with cream cheese, butter, jam or honey.

Zucchini-Arugula Soup

Zucchini-Arugula Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 cups minced onion

3 cups chicken or vegetable broth

2 pounds zucchini

1 bunch arugula (4 to 5 loosely packed cups)

Salt, freshly ground pepper and fresh lemon juice, to taste

½ cup cream

DIRECTIONS: In a medium-large pot, melt butter; add oil and onions, cover and cook over low heat, stirring occasionally until onions are slightly browned and soft, 20 to 30 minutes. Add broth and bring to a boil. Meanwhile, wash and scrub zucchini, trim and coarsely chop. (If the zucchini are very large, it’s best to remove the seeds too.) Add zucchini to broth, reduce heat, cover and simmer until zucchini are mushy. Wash arugula and trim stems.

Remove pot from heat and add arugula: cover and let sit until slightly cooled. Pour soup through a strainer; reserve liquid. In an electric processor puree the solids and one cup of the liquid until smooth. Return pureed mixture to pot. Gradually add 2 to 3 more cups reserved liquid until soup reaches desired consistency. Add salt, pepper and lemon juice.

Ladle into soup dishes and just before serving swirl a tablespoon or so of cream in each one. Serve hot, warm, at room temperature or cold with crusty bread, sliced tomatoes and corn or as a first course.

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BEACH FUN Jay Gao captured this gorgeous image on July 29 at West Meadow Beach in his hometown of Stony Brook using a Nikon D750 camera. He writes, ‘It had been cloudy all day long. After dinner, I heard from the TV that the sun would be out and sunset would be beautiful. At once, I grabbed my camera and headed to the beach.’

Send your Photo of the Week to [email protected].

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Studies have shown that eating grapefruit reduces your risk of developing diabetes.
Be wary of ‘no sugar added’ labels

By David Dunaief, M.D.

Dr. David Dunaif

We should all reduce the amount of added sugar we consume because of its negative effects on our health. It is recommended that we get no more than 10 percent of our diet from added sugars (1). However, we are consuming at least 30 percent more added sugar than is recommended (2).

Is all sugar bad for us? The answer is not straightforward. It really depends on the source, and when I mention “source,” my meaning may surprise you.

We know that white, processed sugar is bad. But, I am constantly asked which sugar source is better: honey, agave, raw sugar, brown sugar or maple syrup. None are really good for us; they all raise the level of glucose (a type of sugar) in our blood.

Two-thirds of our sugar intake comes from processed food, while one-third comes from sweetened beverages, according to the most recent report from the Centers for Disease Control and Prevention. (2) Sweetened beverages are defined as sodas, sports drinks, energy drinks and fruit juices. That’s right: Even 100 percent fruit juice can raise glucose levels. Don’t be deceived by “no added sugar” labels.

These sugars increase the risk of, and may exacerbate, chronic diseases, such as diabetes, heart disease, high blood pressure, cancer and obesity. This is such a significant problem that several legislative initiatives have been introduced that would require a warning label on sweetened drinks (3).

However, I did say that sugar’s source impacts its effect. Most fruits have beneficial effects in preventing disease, including diabetes, and do not raise sugar levels, even in patients with diabetes. It is a myth that whole fruit raises your sugar levels. However, dried fruits, fruit juice and fruit juice concentrate do raise your sugar levels. Note that sugar extracted from fruit has an effect similar to that of sugar added to foods and sweetened beverages. Let’s look at the evidence.

Heart disease

When we think of sugar’s effects, heart disease is not usually the first disease that comes to mind. However, results from a 20-year study of 31,000 U.S. adults showed that, when comparing those who consumed the least amount of added sugar (less than 10 percent of calories daily) with those who consumed 10 to 25 percent and those who consumed more than 25 percent of daily calories from sugar, there were significant increases in risk of death from heart disease (4). The added sugar was from foods and sweetened beverages, not from fruit and fruit juices. This was not just an increased risk of heart disease, but an increased risk of cardiovascular death. This is a wake-up call to rein in our sugar consumption.

Obesity and weight gain

Does soda increase obesity risk? An assessment published in PLoS One, a highly respected, peer-reviewed journal, showed that it depends on whether studies were funded by the beverage industry or had no ties to any lobbying groups (5). Study results were mirror images of each other: Studies not affiliated with the industry show that soda may increase obesity risk, while studies funded by the beverage industry show there may not be any association.

In studies without beverage industry funding, greater than 80 percent (10 of 12) showed associations between sugary drinks and increased weight or obesity, whereas with the beverage industry-funded studies, greater than 80 percent of them did not show this result (5 of 6). The moral of the story is that patients must be diligent in understanding how studies are funded; and if the results sound odd, they probably are. If this is the case, make sure to ask your doctor about the studies’ findings. Not all studies are equally well designed.

Diabetes and the benefits of fruit

Diabetes requires the patient to limit or avoid fruit altogether. Correct? This may not be true. Several studies may help change the long-standing, commonly held paradigm that fruit should be restricted in patients with diabetes and to prevent development of diabetes.

One study found that whole fruit may reduce the risk of diabetes by reducing inflammation and reducing insulin resistance (6). Specifically, results demonstrated a reduction in the inflammatory biomarker hsCRP. Ultimately, this may result in better glucose control. A potential reason for these impressive results may be the high levels of flavonoids, specifically anthocyanins and flavones.

Flavonoids, as a class, are phytochemicals (plant nutrients) that provide pigment to fruits and vegetables and may have substantial antioxidant activities. Substances that are high in these two flavonoids include red grapes, berries, tea and wine.

Another study, a meta-analysis that looked at three large studies, including the Nurses’ Health Study, NHS II, and the Health Professionals Follow-up Study, showed that those who consumed the highest amount of anthocyanins were likely to experience a 15 percent reduction in the development of type 2 diabetes (7). Researchers compared those in the highest quintile of anthocyanin consumption with those in the lowest quintile.

Specifically, at least two servings of blueberries per week were shown to reduce the risk of diabetes by 23 percent, and at least five servings of apples and pears per week were also shown to reduce the risk by 23 percent. These were compared to those who consumed less than one serving per month. This is a small amount of fruit for a significant reduction.

From the same three studies, it was also shown that grapes, bananas and grapefruit reduce the risk of diabetes, while fruit juice and cantaloupe may increase risk (8).

In still another diabetes study, involving those who were newly diagnosed with type 2 diabetes, the risk of increasing glucose levels was no greater in those who consumed more than two servings of fruit per day, when compared to those who consumed fewer than two servings per day (9).

The properties of flavonoids, which are found in whole fruit, may also result in anticancer and anticardiovascular disease properties, the opposite effect of added sugars (10).

Chronic disease incidence and complications from these diseases have skyrocketed in the last several decades. Therefore, any modifiable risk factor should be utilized to decrease our risk. By keeping added sugar to a minimum in our diets, we could make great strides in the fight to maintain our quality of life as we age.

We don’t have to avoid sugar completely; we still can satiate a sweet tooth by eating ripe fruits. Our access to fruit, even off-season, has expanded considerably. The most amazing thing is that fruit may actually reduce the risk of diabetes, something we thought for years might exacerbate it.

References: (1) health.gov: Dietary Guidelines for Americans 2015-2020, eighth edition. (2) cdc.gov. (3) reuters.com. (4) JAMA Intern Med. online Feb 3, 2014. (5) PLoS Med. 2013 Dec;10(12):e1001578. (6) J Nutr. 2014 Feb;144(2):202-208. (7) Am J Clin Nutr. 2012 Apr;95(4):925-933. (8) BMJ. online Aug 29, 2013. (9) Nutr J. published online March 5, 2013. (10) Plant Foods Hum Nutr. 2004 Summer;59(3):113-122.

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.

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Raising the new Stony Brook Southampton Hospital flag at the celebration to introduce Stony Brook Southampton Hospital, from left, Cary F. Staller, Esq., SUNY Board of Trustees and Stony Brook Foundation Board of Trustees; Ambassador Carl Spielvogel, SUNY Board of Trustees; L. Reuven Pasternak, MD, Chief Executive Officer, Stony Brook University Hospital, and Vice President for Health Systems, Stony Brook Medicine; Kenneth Kaushansky, MD, Senior Vice President, Health Sciences, and Dean, Stony Brook University School of Medicine; Robert S. Chaloner, Chief Administrative Officer, Stony Brook Southampton Hospital; Samuel L. Stanley Jr., MD, President, Stony Brook University; Kenneth P. LaValle (R-Port Jefferson), New York State Senator; Kenneth B. Wright, Chair, Southampton Hospital Association Board; Kathy Hochul, New York State Lieutenant Governor; Fred W. Thiele Jr. (I-Southampton), New York State Assemblyman; Fred Weinbaum, MD, Chief Medical Officer and Chief Operating Officer, Stony Brook Southampton Hospital; and Marc Cohen, SUNY Board of Trustees. Photo from SBU

By L. Reuven Pasternak, M.D.

When hospitals in the same region are able to work together, they can deliver health care to residents in ways that are complementary, efficient and effective.

Dr. L. Reuven Pasternak

We are celebrating a major milestone in the development of the Stony Brook Medicine health system to transform health care on the East End of Long Island. On Aug. 1, Stony Brook finalized an agreement with the 125-bed Southampton Hospital — now called Stony Brook Southampton Hospital — to join as a member of Stony Brook Medicine.

Although Stony Brook and Southampton have been providing health care services to the East End for nearly 10 years, this formal agreement will enable us to improve health care quality and access, coordinate care and improve efficiency for patients through shared resources and managing the flow of patients between the two facilities.

Patients will benefit from this relationship because it helps our hospitals match the level of care provided to the level of care needed in the facility ideally suited to a patient’s needs. It provides patients from eastern Long Island with greater access to Stony Brook Medicine’s specialists, clinical trials and advanced technology, combined with the convenience and personalized care of a community-based hospital.

In the time that it has taken to finalize our agreement, we have successfully collaborated on bringing new services to the East End, the most critical of which is the new cardiac catheterization laboratory, part of the Audrey and Martin Gruss Heart & Stroke Center, which will be the first on Long Island to open east of Route 112, and where clinical operations are scheduled to begin on Sept. 5.

An aerial view of Stony Brook Southhampton Hospital. Photo from SBU

And coming in late 2018 is the new Phillips Family Cancer Center, a facility that will be staffed by both Stony Brook-based physicians and physicians from Southampton and promises to make top-level cancer care more easily accessible to East End residents.

Stony Brook and Southampton have been working collaboratively in our hybrid operating room, which is also part of the Audrey and Martin Gruss Heart & Stroke Center. This specialty operating room, equipped with sophisticated imaging, enables Stony Brook board-certified vascular surgeons to perform minimally invasive interventions to treat abdominal aortic aneurysms, complex peripheral arterial disease, carotid disease and the entire spectrum of vascular conditions.

Additional cardiology services have been established in the East End area. Stony Brook cardiologists Travis Bench, M.D., and Dhaval Patel, M.D., have opened practices at 676 County Road 39A, Southampton, and 600 Main Street, Center Moriches, so that patients with specific types of focused cardiac issues can get care closer to home.

Another important benefit of our agreement is that we now have additional clinical training sites to support the growing class sizes of Stony Brook’s undergraduate and graduate medicine training programs, as well as health technology programs. Graduate medical education programs, including internal medicine, family medicine internship and residency programs, plus osteopathic medicine programs in surgery and transitional year resident programs are currently being offered at Stony Brook Southampton Hospital with additional rotations planned for emergency medicine medical students and residents.

Together we are taking a bold step forward for the advancement of health care as we build on our successful collaborations to better serve the needs of Long Islanders.

Dr. L. Reuven Pasternak is the CEO, Stony Brook University Hospital and vice president for health systems, Stony Brook Medicine.

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Buttercup

MEET BUTTERCUP! This little sweetie is Buttercup! At just 1 year old , she is very affectionate, loves to play and relishes attention. Buttercup would just love to come home with you! So hurry down and meet her today — we’re sure you’ll fall in love! This friendly feline comes spayed, microchipped and up to date on all her vaccines. Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Buttercup and other adoptable pets at Kent, please call 631-727-5731 or visit www.kentanimalshelter.com.

 

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Tyson. Photo courtesy of Kent Animal Shelter

MEET TYSON! Tyson has arrived! He has traveled all the way from the Bahamas in search of a loving forever home that has a heart and house big enough for him! A 7-month-old Shepherd mix, Tyson promises to give you all the kisses and all the love you’ll ever need if you adopt him. This sweetheart gets along well with other dogs, is neutered, microchipped and up to date on vaccines; so hurry down and meet him today — you’re sure to fall in love. Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Tyson and other adoptable pets at Kent, please call 631-727-5731 or visit www.kentanimalshelter.com.

Update: Tyson has been adopted!

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Ever walk into a room and wonder why you’re there? As I say to my wife when she looks up expectantly if I appear and then stop in my tracks, I get distracted by air.

We are flooded by stimuli from the bird soaring overhead, to the vibrating cellphone alerting us to an incoming message, to the lists that run in our heads. We have numerous opportunities to lose track of the principle task we assigned ourselves.

I’ve decided on a mantra to deal with these moments and others through the day: “While I’m here.” Yes, I know that’s not exactly a new turn of phrase and I know it’s a type of mindfulness, but my suggestion is about hearing and responding to the phrase.

For example, I might walk into a drugstore to buy shampoo and conditioner. I might realize, before I head to the checkout line, that “while I’m here,” I might also get some dental floss. After all, it’s not like dental floss spoils and, if you’ve seen the movie “Prelude to a Kiss,” you know the old man, once he returns to his own body, advises the young couple at the beginning of their marriage to floss. After several painful episodes with gums that had previously been a breeding ground for painful bacteria, I can attest to the value of that advice.

If you’re a suburban parent and you’re sitting at another baseball game, at a concert or at a dance recital, let’s imagine you’re waiting for the action to begin. “While you’re here” you might want to talk to the parent sitting near you and ask about his or her life or job.

“Hey, wait,” you say. “You’re in the same industry as I am? I had no idea. Of course, I’d love to write an elaborate freelance article that you’ll feature on the cover of your glossy magazine and that will lead to a long and fruitful business collaboration.”

That might not happen, but it certainly won’t if you dive deep into your cellphone to tell someone in another state that you’re not sure whether you’re going to eat the leftover salad from lunch or order chicken with broccoli from the Chinese restaurant down the street.

Maybe you’re at a job interview and you’ve hit all the talking points. You said your only serious flaw is that you take work so seriously that you won’t rest until you’ve secured whatever victories the company needs to beat its closest rivals.

“While you’re here,” however, you might also want to make sure you ask enough questions about the interviewers, so you know their career paths and so you have a better idea of the people with whom you’ll interact if they offer you the job.

Not all the “while you’re here” moments have to be of immediate benefit to you. You might, for example, be on a beach on one of the final days of summer and a strong wind might blow someone’s hat toward you. “While you’re here” you might want to help that person retrieve it. Or maybe you see a plastic wrapper heading into the water. “While you’re here” you also might want to grab this offensive litter and bring it to a garbage can so that it doesn’t damage a fish or a turtle.

If we consider a few times a day what we can do “while we’re here,” we might not only become more efficient, but we also might make that unexpected trip into the room worthwhile. The moment when we’re trying to recall what drove us into the room can transform into an opportunity … “while we’re here.”

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