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A recent study showed that patients who are very obese could lose almost two decades of healthy living
Quality of life impacts are considerable

By David Dunaief, M.D.,

Dr. David Dunaief

The media is increasingly focused on covering obesity-related issues. With this in mind, let’s start off with a short quiz to test your knowledge of obesity-related issues. The answers and research are provided below. Regardless of your quiz score, it is important to understand the research.

1. Obesity reduces life span by up to:

A) Not at all

B) 4 years

C) 8 years

D) 10 years

2. Obesity shortens healthy years of life by:

A) 8 years

B) 12 years

C) 15 years

D) 20 years

3. Food cravings can be reduced for the short term by:

A) Counting to 20

B) Tapping your finger against your head

C) Watching TV

D) Texting on your cellphone

4. Obesity can lead to the following complication(s):

A) High blood pressure

B) Diabetes

C) Cancer

D) All of the above

Are you eager to find out the answers? I hope so, because there are some very salient points I am trying to make by providing multiple choice questions. The answers are: 1. D; 2. D; 3. B; 4. D. So how did you do? One of the questions was actually similar to a question on a medical website for doctors, so don’t be too hard on yourself if you did not get them all right. Let’s look at the research.

Mortality and effect on life span

Many of you know that obesity could have an impact on development of other chronic diseases and a decrease in quality of life, but to what extent? A 2013 study indicated that almost as many as one in five deaths in the U.S. is associated with obesity (1).

In a computer modeling study, the results showed that those who are obese may lose up to eight years, almost a decade, of their life span (2). But that is only part of the results. The other, more compelling result is that patients who are very obese, defined as a BMI >35 kg/m², could lose almost two decades of healthy living. According to the researchers, this means you may have diseases such as diabetes and cardiovascular disease. However, even those patients who were obese and those who were overweight also could have reductions in life span, up to 6 years and 3 years, respectively.

There were 3,992 adults between the ages of 20 and 79 evaluated in this study. The data was taken from an NHANES database from 2003 to 2010, which looked at participants who went on to develop diabetes and cardiovascular disease. Though this is not a clinical trial, and there is a need for more study, the results are eye-opening, with the youngest and very obese negatively impacted the most.

Cancer impact

Since it is very difficult to “cure” cancer, although hopefully someday soon we will, it is important to reduce modifiable risk factors. Obesity may be one of these contributing factors, although it is hotly debatable how much of an impact obesity has on cancer development.  The American Society of Clinical Oncologists (ASCO), in a position paper, supported the idea that it is important to treat obesity in the fight against cancer (3). The authors indicate obesity may make the prognosis worse, may hinder the delivery of therapies to treat cancer, and may increase the risk of malignancy.

Also, possibly reinforcing ASCO’s stance, a study suggested that upward of a half-million cases of cancer worldwide were related to being overweight or obese, with the overwhelming concentration in North American and Europe (4).

Possible solutions

A potential counterweight to both the reductions in life quality and life expectancy may be the Mediterranean diet. In a published analysis of the Nurses’ Health Study, results show that the Mediterranean diet helped slow shortening of the telomeres (5). Repeat sequences of DNA found at the end of chromosomes, telomeres, shorten with age; the shorter the telomere, the shorter life expectancy.

Thus, the Mediterranean diet may decrease occurrence of chronic diseases, increase life span and decrease premature mortality — hence, the opposite effect of obesity. In fact, it may help treat obesity, though this was not mentioned in the study. Interestingly, the effects of the Mediterranean diet were on a dose-response curve. The greater the adherence to the diet, rated on a scale of 0 to 9, the better the effect. Those who had an increase in adherence by three points saw a corresponding decrease in telomere aging by 4.5 years. There were 4,676 middle-aged women involved in this analysis. The researchers believe that the anti-inflammatory and antioxidant effects could be responsible for the diet’s effects.

According to an accompanying editorial, no individual component of the diet was identified as having beneficial effects by itself, so it may be the diet as a whole that is important (6).

Short-term solutions

There are easy-to-use distraction tactics that involve physical and mental techniques to reduce food cravings. These include tapping your foot on the floor, staring at a blank wall and, yes, alternating tapping your index finger against your forehead and your ear (7). The forehead and ear tapping was most effective, although probably most embarrassing in public. Among mental techniques, seeing pictures of foods that were unhealthy and focusing on their long-term detriments to health had the most impact (8). All of these short-term distractors were done for 30 seconds at a time. The results showed that in obese patients they indeed decreased food cravings.

Exercise impact

I have written about exercise and that it does not lead to fat percentage loss in adults. Well, before you write off exercise for fat loss, it seems that adolescents may benefit from exercise. In a randomized controlled trial, the gold standard of studies, results show that those in the resistance training group alone and those in a combined resistance and aerobic training group had significantly greater percentages of fat loss compared to a control group (9).

However, the aerobic group alone did not show a significant change in fat percent versus the control. There were 304 study participants, ages 14 to 18, followed for a six-month duration, and results were measured with MRI. The reason that resistance training was effective in reducing fat percentage may have to do with an increase in muscle mass rather than a decrease in actual fat. Still, exercise is important. It doesn’t matter if it decreases the fat percentage; it is still getting you to the goal.

Obesity can have devastating effects, from potentially inducing cancer or worsening it, to shortening life expectancy and substantially decreasing quality of life. Fortunately, there may be ways to help treat obesity with specific lifestyle modifications. The Mediterranean diet as a whole may be an effective step toward decreasing the burden of obesity and reducing its complications. Kids, teenagers specifically, should be encouraged to “Play 60,” as the NFL has encouraged, but also to do some resistance training. As we mentioned, there are simple techniques that may help reduce short-term food cravings.

References: (1) Am J Public Health. 2013;103:1895-1901. (2) The Lancet Diabetes & Endocrinology, online Dec. 5, 2014. (3) J Clin Oncol. 2014;32(31):3568-3574. (4) The Lancet Oncology. online Nov. 26, 2014. (5) BMJ. online Dec. 2, 2014. (6) BMJ 2014;349:g6843. (7) Obesity Week 2014 abstract T-2658-P. (8) Obesity Week 2014 abstract T-3023-OR. (9) JAMA Pediatr. 2014;168(11):1006-1014.

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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Monarda

By Ellen Barcel

Lemon thyme is a very effective mosquito repellent.

Before the invention of the bug zapper and the mosquito lures, people relied on plants, such as citronella, to keep mosquitoes away. Personally, I hate bug zappers and mosquito lures not only use electricity but have to be emptied of dead bugs.

So, why not return to more natural ways of keeping mosquitoes away? Why not surround your porch, patio or deck with pots of beautiful plants that are known to repel the little buggers? Why not spread them around to keep the yard mosquito free? Many are actually plants you are growing already but need strategic placement to be the most effective. One of the interesting aspects of mosquito control is that many of the plants mosquitoes hate due to their scent are ones people just love. As a bonus, many are hardy in our area; so plant once and they return year after year.

Citronella grass

Citronella grass

Let’s start with citronella. Citronella grass (Cymbopogon nardus and C. winteriannus) is used as an herb in Asian cooking but is best known in our area as a mosquito repellent. Citronella grass forms clumps and can get quite tall, up to 6 feet tall. The plant is a perennial in U.S.D.A. zones 10 to 12 (Long Island is zone 7). So, yes, you would need to replant it each year. Make sure you give this plant sufficient water, possibly daily depending on how much rain we get. Do not confuse this with citronella-scented geraniums or other plants with a citronella scent as they have not been proven to repel mosquitoes. To be effective break off a blade of grass and rub it on your clothing.

Monarda

Monarda

Monarda (bee balm) is in the mint family and native to North America. It is sometimes grown for its flowers, which come in shades of pink, red and purple, but is also an insect repellent. The plant was used medicinally by Native Americans for a number of problems including as an antiseptic and as a seasoning for wild game. But, its scent is what repels mosquitoes. Crush the leaves to release the oil. Like so many flowering plants, it prefers a sunny location and well-drained soil. It does well in acidic soil, generally in the range of 6.0 to 7. If yours is substantially below that, you may need to add lime. It’s hardy in our area and reaches a height of 2 to 3 feet tall.

Marigolds

Marigolds

Marigold is another beautiful plant that repels mosquitoes. Marigolds traditionally come in shades of yellow and orange. When I was a kid, I remember the Burpee seed company having a contest for the first grower who could produce a true white marigold. And yes, the prize was awarded in 1975. ‘Snowdrift,’ ‘Snowman’ and ‘Snowball’ are three of the white cultivars. ‘French Vanilla Hybrid’ has flowers up to 3 inches across.

Marigolds (Tagetes) are in the sunflower family. While native to the Americas, they have become naturalized in many other areas of the world. African and French marigolds are cultivars of the American ones. They don’t have the best scent to humans, but, since mosquitoes hate them and they bloom late spring, summer and into fall, they are well worth planting. They come in a variety of blossom shapes and sizes. Since they bloom about six weeks after germinating, it’s best to start them indoors or buy plants from the nursery. Some gardeners who use companion planting will put marigolds among their veggies to keep insects away.

Lavender

Lavendar

Another beautiful mosquito repellent is lavender. There are approximately four dozen species of flowering plants known as lavender, which are in the mint family — check out the square stems. While used extensively as an ornamental for its beautiful purple flowers, it is also grown for its oils, which are used in a wide variety of scented products, such as soaps, hand creams, perfumes and other cosmetics. One of the nice things about lavender is that it prefers dry, sandy soil. So, for many Long Island gardeners that’s a big plus. Like most herbs, it prefers a sunny location. Besides being a natural mosquito repellent, it can also be used in salad dressings and even baked goods. This one is a definite plus in the garden for many reasons.

Lemon-scented plants

Lemon balm

Lemon-scented plants such as lemon geraniums (Pelargonium crispum), lemon balm (Melissa officinalis), lemon grass (Cymbopogon citratus), lemon thyme (Thymus vulgaris × citriodus) and lemon verbena (Aloysia triphylla) are very effective as mosquito repellents as well. Other plants that seem to repel mosquitoes include artemesia, ageratum, cedars, rosemary, catnip (but it does attract cats), garlic, most mints in general, woodruff and basil.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

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Pasta Primavera

By Barbara Beltrami

The daffodils, tulips, dogwoods and azaleas may be the first flowers of spring, but some vegetables are the first tastes of spring. Early peas, spinach, green onions, Swiss chard, asparagus and artichokes are but a few of the sprouts that become the first greens of the season. Although we have become spoiled and accustomed to out-of-season veggies from warmer climates, nothing from the produce department, unless it’s locally grown, compares to the pencil-thin asparagus, fresh peas and other young spring greens available at farmers markets and stands. And what better way to showcase and savor them than with pasta?

Celebrate spring with the following recipes: pasta primavera and spinach pasta with fresh cream, peas, and Gorgonzola.

Pasta Primavera

Pasta Primavera

YIELD: Makes four to six servings

INGREDIENTS:

2 large artichokes (see preparation instructions)*

1 large lemon, halved

½ lb Swiss chard, large stems removed and leaves cut into one-inch strips

1 lb very thin asparagus, tough bottoms removed, tops cut into one-inch pieces

1 lb peas in pods, shelled

1 bunch scallions, very green top parts removed, and remaining parts cut into half-inch slices

1 lb pasta of your choice

1/3 cup extra virgin olive oil

4 ounces prosciutto or pancetta diced

1 cup chicken or vegetable broth

Salt and freshly ground black pepper

½ cup chopped Italian flat-leaf parsley

DIRECTIONS: Wash and prepare vegetables. In a large pot, put pasta water on to boil. Cook pasta according to package directions. Place prosciutto or pancetta with oil in medium saucepan over medium heat and sauté for 5 minutes; add the scallions and sauté for 5 minutes more. Drain the artichokes and add them, along with the Swiss chard, asparagus and peas to the pan. Cook, covered, for 30 minutes stirring occasionally, until artichokes are tender. Add broth as more liquid is needed; add salt and pepper. Combine with cooked pasta and sprinkle with parsley. Serve with crusty Italian bread and extra virgin olive oil.

*Trim all the tough outer leaves from the artichokes until the lighter colored inner leaves with large green tips are exposed. Snap off green parts. When leaves have only small green tips, lay artichoke on its side and slice them off. Cut artichoke into quarters and with a small knife, cut out fuzzy, rough choke. Once choke is removed, cut each quarter into thirds. Place the pieces, as you prepare them, in a bowl of cold water with the lemon halves and let sit for half an hour while you slice up other vegetables.

Spinach Pasta with Peas, Gorgonzola Cheese and Cream

Spinach Pasta with Peas, Gorgonzola Cheese
and Cream

YIELD: Makes four servings

INGREDIENTS:

1¼ cup freshly shelled peas

3 ounces Gorgonzola cheese, diced

1 1/3 cup cream

Salt and freshly ground black pepper, to taste

1 lb spinach linguine or fettuccine

½ cup freshly grated Parmesan cheese

2 tablespoons finely chopped Italian flat-leaf parsley

DIRECTIONS: In a small saucepan cook peas in boiling salted water until tender but still bright green. Drain, place in bowl of ice water and set aside. In a large heavy-bottomed saucepan over low heat, melt the Gorgonzola, stirring constantly. Stir in cream. Thoroughly drain the peas and add them along with the salt and pepper. In a large pot of boiling salted water, cook pasta until al dente or barely resistant to the bite. Drain and in a large bowl, combine with sauce. Sprinkle with Parmesan cheese and parsley. Toss and serve immediately with an arugula and cherry tomato salad with a light oil and vinegar dressing.

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By Elof Axel Carlson

There are projects underway to test the feasibility of sequencing every species on Earth (including extinct species where their DNA is still available). The largest of these programs is in China, which is hoping to sequence the 1.5 million known named species of animals, plants and microbes.

Elof Axel Carlson

Phase one will sequence one species from each of 9,000 families (the taxonomic unit above the genus level). The second phase will sample one each of the 200,000 forms of life described as belonging to a genus. Phase three will look at all the species remaining.

It is a daunting amount of work. Think of it this way. There are 6.8 billion telephones on Earth. If you entered every telephone book into one computer site, you would have access to more than 90 percent of all living people.

Looking up a phone number would also give you information on the person’s name, country that person lives in and the home or business address. For perhaps one billion of them who are listed in Yellow Books, it would tell you what they do for a living.

But DNA sequences will do more than identify a species. The sequence of genes and their functions will classify the organism and tell us if it is a plant, animal or microbe, and what it does as a particular species. We would know its anatomy, physiology, metabolism, life cycle, mean life expectancy, where to find it on Earth, what it eats and how it lives.

For humans it would show how we are related to the 7 billion other humans on Earth. It would provide abundant information on how all of us are related in an evolutionary pathway of immense size. The Chinese company, BGI, located in Shenzhen, estimates it will take 10 years and cost about $5 billion to complete the project.

There are six other projects underway around the world. One is seeking to sequence all vertebrates, a second wants to do that for arthropods (mostly insects, spiders and crustaceans), a third is looking at marine invertebrates, a fourth is interested in the world’s ants, a fifth prefers to sequence the world’s birds, and the sixth is seeking to identify all African food crops.

As far as I know, no one is trying to do a genome sequencing of all human beings. The closest to doing that is the country of Iceland, which has asked its citizens to volunteer and give a sample of saliva for DNA sequencing. Half of Iceland’s people have done so. They are mostly descendants of Viking settlers and their DNA studies are immensely helpful for looking at genes involved in human disease risks (such as birth defects, Alzheimer syndrome, cancer, hypertension, risk of late-onset diabetes, heart disease and strokes).

The implications of this effort to gain knowledge of the world’s genomes are numerous. For evolutionary studies they are a remarkable resource. For medical diagnosis they are equally valuable. They will be a gold mine of rich ores for the pharmaceutical industry. Think of all the antibiotics that will be mined from the microbial genome data. Just as there are tens of thousands of projects engineers do for buildings, electronics, infrastructure and transportation so, in the coming decades, will thousands of projects emerge and new fields of science from applications of this immense resource of the all Earth genome project.

Will this also involve bad outcomes of new knowledge? Certainly. We did not abolish engineering because engineers have designed most of the weapons used in war. We did not abolish chemical industries because some of them gave us environmentally toxic or harmful agents like DDT, Agent Orange, gas in World War I or thalidomide. We do not condemn X-ray diagnosis because radiation can induce gene mutations. What we do is regulate our technological innovations.

Think of regulation in industry as something like criminal law in society. We punish those who break laws (embezzlement, theft, assault, rape, slander, robbery, kidnapping, extortion, bribery). Regulation addresses many issues only one of which is misconduct. Similarly, law addresses wrongs, not all of which are criminal (we call that noncriminal law civil law). Some politicians want to do away with regulation of industries.

Is not dumping wastes into rivers a criminal act? Is not choking a city with industrial gases a criminal act? Laws can be changed or even abolished, but loss of human life, damaged health, destruction of ecosystems and putting the brunt of waste disposal on those most vulnerable (the poor) should be regulated.

I am an optimist, not a Pollyanna, about the future of the all Earth genome projects. We need both new knowledge and new regulation.

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

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Rachel Greenblatt and Bobby Peterson in a scene from 'Saturday Night Fever.' Photo by Peter Lanscombe, Theatre Three Productions Inc.

By Susan Risoli

Theatre Three’s upcoming musical production of “Saturday Night Fever” has all the irresistible energy of the 1977 film, while it turns up the story and character development. Actor Bobby Peterson of Hampton Bays will tackle the role of Tony Manero, a Brooklyn kid who knows we should be dancin’ — and reaching for a dream. Sitting in the theater’s intimate Griswold’s Café during off-hours, 29-year-old Peterson talked about the show and its lasting appeal.

Why should people come to this show?

This production has so much to offer. It has dance. It’s going to be fun and uplifting. It has enticing and entertaining characters. And people will witness a very beautiful story. In the movie, I think, the story gets lost.

Bobby Peterson will star in Theatre Three’s upcoming musical, ‘Saturday Night Fever.’ Photo by Peter Lanscombe, Theatre Three Productions Inc.

How does this version handle the differences between ‘Saturday Night Fever’ as a movie versus the musical?

How do people deal with it when they read the Lord of The Rings books, versus when they see the movies? A book can do things differently than what a movie can do or what a stage play can do. I just try to look at a story that I’m trying to convey. The first thing I look for is, is this version complete, and continuous, and succinct? Does it have well-written dialogue? Does it have good compositions? A lot of that comes from Jeff [Sanzel, Theatre Three executive artistic director], as the director of the show. As an actor and performer, my job is to convey a director’s vision and an author’s vision, to the best of my ability. I think all actors should be humble in that concept. You’re here to act as an instrument to convey the thoughts and concepts of another person, as best you can. I try to put my own work in technique, in the type of voice and the different inflections I’m going to use, in the dancing and singing.

Is it intimidating to play a role that people are so familiar with?

It is an iconic role. I want to put my own spin on it, but I think a lot of people are going to come to the musical having their own ideas about what John Travolta brought to this role. When I talk to people about it, they talk about the impact of Travolta on the dance floor.

What’s the most fun thing for you, about being in the show?

This is one of those classic triple-threat roles and it’s a challenge to me because every step of the way, there is every facet of what musical theatre is. There’s a lot of dancing. And the script is 130 pages long. It’s a huge memory challenge because there are so many little moments that weave in and out of the dancing. The cast is amazing too. I must say, everyone who Jeff has cast is really great for their roles.

What’s the least fun thing?

Probably the drive here from [home in] Hampton Bays!

Tony Manero has so much swagger. How do you convey the vulnerable part of his personality?

An actor can only be as good as the writer. I feel very supported by the writers, and by the piece itself. It has set up and designed scenes for the actors to convey deeper parts, and different sides, of the characters. This rendition has a scene where after Tony wins a dance contest, he has a whole two pages speaking to Stephanie about how it’s not right that he won, because there’s a couple who danced better than him. That’s his epiphany.

Will the audience have fun?

Yes, there’s plenty of that. When numbers like “Stayin’ Alive” and “Disco Inferno” come on, it is full-cast dancing. The choreographer Whitney Stone has done an amazing job making use of the space that we have. She’s designed her choreography very well. And she’s included some of those dance moves that people are going to want to see.

How did you prepare for this role?

For a role this size, I’ll really micromanage myself. I get home as early as I can, and spend the whole next day focusing on making sure that I’ll be good for the next show. Sometimes after rehearsals, I’ll go to the gym because it is a physically taxing role. There’s a lot of lifts with partners. There’s a strong incentive to really muscle-build, to make sure one is strong enough and fit enough to perform. Mentally, I’m always thinking about the script. I’m always reading through lines in my head. And I grew up as a pianist, so I play the accompaniments myself and sing along with them.

Promotional materials for this production say that it features Tony as ‘humble paint store clerk by day, dance king by night.’ Do you think everyone has that duality inside of them?

No, I don’t. Sometimes what people yearn for is a simple life. I don’t think it’s necessarily everybody’s struggle. I don’t think it can be, for the same reason that there can’t be too many cooks in the kitchen. Sometimes we need people to be comfortable in what they do and what they are, to bring balance to everything.

In the sequel to the film, Tony finds success as a professional dancer. But not everyone can succeed so completely, or on that level. Should we still try?

People can find contentment that they did try. But never trying can eat away at your soul forever. If people feel a calling within them, they’re going to be much better off doing something about that.

What else would you like our readers to know about this show?

I’m very excited for people to come and see it, and then to see what their reaction will be. I don’t think people are going to get completely what they’re expecting and I’m very excited to see how people are going to handle that and how they’re going to react.

“Saturday Night Fever” will run from May 20 through June 24 on the Main Stage at Theatre Three, 412 E. Main St., Port Jefferson. Tickets for adults $35; seniors and students $28; children ages 5 to 12 $20. For more information or to purchase tickets, visit www.theatrethree.com or call 631-928-9100.

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Photo from Kent Animal Shelter

MEET OLLIE!

Just look at those sad eyes … Ollie has no idea what happened. One minute he was living in a home and the next he finds himself abandoned outside of Kent Animal Shelter. How could someone do this to such a loving and sweet boy? Ollie is about 2 years old and is just dreaming of the day when he will once again have a place to call home. Could that be with you? Ollie is neutered, microchipped and up to date on all his vaccines. Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Ollie and other adoptable pets at Kent, please call 631-727-5731 or visit www.kentanimalshelter.com.

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File photo

By Samuel L. Stanley, Jr.

Samuel L. Stanley Jr.

In recognition of his dedication to the cancer fight, Stony Brook University proudly honored the 47th Vice President of the United States Joseph R. Biden Jr. at the Stars of Stony Brook Gala — our annual fundraising event — on Wednesday, April 19.

Hosted by the Stony Brook Foundation, the gala generates funds for student financial aid and a select academic area of excellence. This year, the university raised $6,946,000 in gifts and pledges, including $2,051,000 for scholarships and $4,895,000 to support the Stony Brook University Cancer Center. Since 2000, the event has raised more than $50 million.

As vice president, Joe Biden led the White House Cancer Moonshot Task Force. Its mission: to double the rate of progress in preventing the disease that leads to more than 8 million deaths worldwide every year. The intention, said Biden in his remarks, was to infuse the cancer research culture with “the urgency of now.”

At Stony Brook, we share Joe Biden’s determination, sense of urgency and his fundamental confidence in our ability to make a difference in the fight against cancer. The Stony Brook Cancer Center brings together the brightest minds, enhancing purposeful collaboration, and creating strategic partnerships to share information and accelerate research.

Our researchers are receiving worldwide attention for a pioneering study of the genesis and behavior of cancer cells at the molecular level with the goal of one day helping to detect, treat and eventually eliminate the disease for good.

Through continual research and discovery, Stony Brook Cancer Center is on the forefront of cancer care. In the new Kavita and Lalit Bahl Center for Metabolomics and Imaging, for instance, Dr. Yusuf Hannun and Dr. Lina Obeid are receiving international recognition for their pioneering studies in the relationship between cancer and lipids, naturally occurring molecules in the body such as fats. Their work is changing what is known about the role lipids play in cancer and brings us closer to understanding how to prevent and treat the disease.

Next year, the Stony Brook Cancer Center will relocate from its current location on the Stony Brook Medicine campus to the new 254,000-square-foot Medical and Research Translation (MART) building, designed to enable scientists and physicians to work side by side to advance cancer research and imaging diagnostics.

We’re thrilled that for one big night, we shined a white-hot light on the cancer issue and worked to raise awareness and money that will no doubt play a continuing role in bringing an end to this disease.

Dr. Samuel L. Stanley Jr. is president of Stony Brook University.

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Frittata with Goat Cheese, Tomato and Chives

By Barbara Beltrami

Take it from me, a longtime mom — of all the Mother’s Day celebrations and gifts I’ve received over the years, breakfast in bed was the best. While fancy restaurant brunches were a treat, they were prepared by a stranger. But the ones cooked at home by the people I love were endearingly special.

Awakened by the clatter of dishes, pots and pans and quarreling voices, I would lie in bed obsessing over what kind of a mess I’d find in the kitchen. Then, when I heard the tentative knock and loud whispers outside my door, I feigned sleep, then a yawny surprise as the miniature chefs ever so carefully placed a tray on my lap. I had raised them right. Alongside pancakes, muffins or waffles there was always a flower in a bud vase, a pretty cloth napkin and a garnish on each plate.

Here are three recipes that range from super easy for little hands to a bit more complicated with help from bigger hands for a Mother’s Day breakfast in bed. Whether you use them all or just one or two, if you don’t forget to add a steaming mug of her favorite coffee or tea, I can guarantee you Mom will be delighted. And … be sure to clean up afterward!

Frittata with Goat Cheese, Tomato and Chives

For little hands to prepare and big hands to cook

Frittata with Goat Cheese, Tomato and Chives

YIELD: Makes one serving

INGREDIENTS:

2 tablespoons butter

2 large eggs

One tablespoon cream or milk

2 ounces goat cheese, diced

3 to 4 cherry tomatoes, washed and sliced thin

¼ cup chopped fresh chives

Salt and pepper, to taste

3 whole chives, washed and trimmed

1 cherry tomato, washed and sliced in half

DIRECTIONS: Adjust oven racks so that top rack is about one-third of way down the oven. Preheat oven to broil. In a small ovenproof skillet, melt the butter, tilting the pan until bottom and sides are well coated. Beat the eggs with the cream until they start to look foamy with bubbles around the outside. Stir in goat cheese, tomato slices, chives, salt and pepper.

Pour mixture into hot skillet and cook over medium heat; with metal or wooden spatula lift the cooked edges and let the liquid mixture flow down and around. When almost completely cooked except for a wobbly liquid center, place skillet on top rack of oven. Leave oven door slightly ajar and broil until top is light golden and center springs back when pressed. Slide frittata onto a plate and garnish with whole chives and halved cherry tomato. Serve with popovers, buttered toast or toasted English muffin.

Berry and Yogurt Parfait

For little hands

Berry and Yogurt Parfait

YIELD: Makes 1 serving

INGREDIENTS:

1/3 cup fresh blackberries

1/3 cup fresh raspberries

1/3 cup fresh blueberries

8 ounces vanilla yogurt

1 sprig mint for garnish

DIRECTIONS: Rinse berries in cold water and drain thoroughly. In a small bowl, gently mix them together. In a tall glass or wine glass, place two tablespoons of yogurt, then top with two tablespoons berries. Repeat until all the berries and yogurt have been used. Top with a sprig of mint. Refrigerate until ready to serve. Serve with a popover, a frittata or a granola bar.

Popovers

For little hands with help from bigger hands (especially when using the oven)

Popovers

YIELD: Makes 5 to 10 popovers (depending on size of muffin cups)

INGREDIENTS:

1 cup flour

½ teaspoon salt

1 cup milk

2 large eggs

DIRECTIONS: Preheat oven to 425 F. Generously grease muffin tin that has large cups. In medium bowl beat all ingredients together just until smooth. Do not overbeat. Fill muffin cups two-thirds full. Bake 30 to 45 minutes, until deep golden on outside. Serve immediately with jam, butter or honey.

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Snowball hydrangeas benefit from a pruning in early spring. Photo by Ellen Barcel

By Ellen Barcel

Well, spring is here and one of the chores necessary for the gardener is to do some spring pruning. Pruning is not one of my favorite gardening jobs but can be needed. In general, put the right type of plant in the right place to start with as you plan new plantings. That way you won’t spend an inordinate amount of time keeping plants small that really want to be large.

Minimizing pruning

• If you know that the shrub is going to reach 10 feet tall at maturity, don’t plant it in front of a window — unless, of course, you don’t want to see out of the window. Plant slow-growing, dwarf plants in that situation.

When pruning pyramidal-shaped evergreens always keep the final shape in mind. Photo by Ellen Barcel

• Don’t plant evergreen trees right up against the house, or any trees for that matter. They’ll grow up against the house, making for an unsightly shaped tree, and you’ll spend a lot of time pruning them to keep them from taking over. Also, they’ll allow critters of all sorts to climb up them and damage your roof (yes, I know from experience). They’ll shade the house so much that the roof won’t dry out properly after a rainstorm. Large trees should be planted at the back of your property and smaller specimen trees toward the front for the best appearance.

• If you hate pruning — what gardener doesn’t — select plants that need minimal pruning such as conifers. Usually the gardener just needs to remove any dead branches (rare), really weirdly growing branches or multiple leaders in pyramidal-shaped trees.

• Always research the specific plant you want to add to your garden so you know exactly what will happen with that plant in the future.

Rules of thumb

• Prune out any dead branches as soon as possible, especially ones that are creating a hazardous situation.

Hydrangea macrophylla bloom on last year’s wood, so should not be pruned in spring. Photo by Ellen Barcel

• To control the height of flowering plants, prune them back immediately after they have bloomed. In this way you won’t interrupt the flowering cycle for next year. That means don’t prune forsythia until right after its put out its yellow flowers in April. Prune rose of Sharon later in the summer after it has bloomed. Don’t prune Hydrangea macrophylla (blue and pink flowering shrubs) until after it has bloomed since it blooms on old (last year’s) wood. Hydrangea arborescens (snowballs), however, benefit from cutting back in early spring since they bloom on new wood.

• Never take off more than one-third of the growing area of a shrub (or blades of grass). Taking more can seriously compromise the health of the plant, even killing it. While some shrubs, like euonymous, or trees like catalpa, will grow from the roots, many others will not if cut back too far.

• Always keep an eye to the overall shape of a plant. For example, if a plant has a pyramidal shape you want to maintain that. If there are stray branches that stick out beyond the pyramidal shape or double leaders, trim them, remembering conifers generally do not resprout the way broadleaf plants do.

• Always research the specific plants you’re pruning to make sure you do it correctly. Sometimes a plant just doesn’t conform to the norm.

For safety

If you have some really large branches broken off a big tree due to winter wind and storms, have a professional, an arborist, come in and deal with them. You don’t need a trip to the ER. Professionals know how to do major pruning safely.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850. 

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Student Giancarlos Llanos Romero will be joining the SBU team on a trip to Kenya this summer. Photo by Phoebe Fornof

By Daniel Dunaief

In a region known for the study of fossils left behind millions of years ago, a team of students from Stony Brook University’s College of Engineering and Applied Sciences is planning to travel to Kenya this summer to learn about and try to solve the challenges of today.

The university will send eight undergraduates to the Turkana Basin Institute for the engineering department’s first program in Kenya, which will run for over four weeks. In addition to classroom study, the students will seek opportunities to offer solutions to problems ranging from refrigeration, to energy production, to water purification.

The students learned about the opportunity in the spring, only a few months before they would travel to a country where the climate and standard of living for Kenyans present new challenges. “We were skeptical about how many students we would be able to get,” said Fotis Sotiropoulos, the dean of the College of Engineering and Applied Sciences, who “didn’t start marketing this” until after he took a trip to Kenya and the Turkana Basin Institute, which Stony Brook created at the direction of world-renowned anthropologist Richard Leakey.

Giancarlos Llanos Romero, who is interested in robotics and nanotechnology and is finishing his junior year, had originally planned to spend the summer seeking an internship in the Netherlands or Germany. When he learned about this opportunity, he immediately changed his focus. “I need to do this,” Romero said. “This is much more important than anything I could do in an internship.”

On first blush, the trip is anything but ideal for Romero, whose skin is sensitive to extreme heat, which he can expect to encounter in the sub-Saharan African country. He didn’t want that, however, to stop him and is planning to travel with seven other people he met for the first time last week. Romero said his immediate family, which is originally from Colombia, supported the trip.

Sotiropoulos, who is in his first year as dean, embraced the notion of connecting the engineering department with the Turkana Basin Institute. “Before I came here” said Sotiropoulos, “I felt very passionately about making sure that engineering students became familiar with the rest of the world” and that they understood global challenges, including issues like poverty and water scarcity.

Sotiropoulos met with TBI Director Lawrence Martin during one of his interviews prior to his arrival at SBU. Martin invited Sotiropoulos to visit with Richard Leakey, the founder of TBI whose family has been making scientific discoveries in Kenya for three generations.

Women and children in Kenya searching for, and drinking from, water found beneath the dry riverbed. Photo by Lynn Spinnato

This program quickly came together after those meetings. The two courses will teach students about design thinking, said Robert Kukta, the associate dean for undergraduate programs in the College of Engineering and Applied Sciences. Stony Brook would like to help students develop “the ability to think broadly about solutions and boil it down to the essence of the problem,” Kukta said. This, he said, will all occur in the context of a different culture and local resources.

Students will start their summer experience in Nairobi and then they will travel to Princeton University’s Mpala Research Centre, Martin said. “The journey through Kenyan towns opens visitors’ eyes tremendously to how different peoples’ lives are in different parts of the world,” Martin explained by email. “The goal is not so much to contribute immediately but to understand the challenges that people face, the resources available locally and then to improve their ability to think through possible solutions.”

Once students arrive at TBI, they will have an opportunity to see fossils from many time periods, including those from late Cretaceous dinosaurs. “Every visitor I have ever taken to TBI is amazed and in awe of the abundance of fossil evidence for past life on Earth,” Martin said.

A distinguished professor in the Department of Chemistry at SBU, Benjamin Hsiao, who traveled with Sotiropoulos to Kenya in the spring, is a co-founding director of Innovative Global Energy Solutions Center. Hsiao has been developing water filtration systems through IGESC, which brings together TBI with universities, industry, international governments and foundations. He is well acquainted with the challenges the first set of students will face.

“Once we bring technologies over to Kenya, [sometimes] they do not work for reasons we have not thought of,” which include dust or a broken part for which it’s difficult to find a replacement, he said. “Those failed experiments give us tremendous insight about how to design the next-generation systems which will be much more robust and sustainable and easier to operate by local people.”

Acacia Leakey, who grew up in Kenya and is Richard Leakey’s grandniece, recently completed her senior design project as an undergraduate at Stony Brook. Her work is intended to help farmers extend the life of their tomato plants when they bring them to market.

About 32 percent of the tomatoes go to waste from the extreme heat. Acacia and her team developed a vegetable cooler that employs solar panels to reduce the temperature from 32 degrees Celsius to 15 degrees Celsius, which should extend the life of the tomatoes. Her classmates were “surprisingly supportive” of her work, she said, as some of them hadn’t considered applying their skills in a developing country.

Leakey, who will train for her master’s degree at Stony Brook this fall, will continue to provide insights into Madagascar, another developing African nation where the university has an internationally acclaimed research center. This summer, she will produce a video that will record information from villages near Centre ValBio in Madagascar, which she will bring back to Stony Brook in the hopes of encouraging others to use that information to create their own design projects next year.

As for Romero, who is raising money for the trip through a GoFundMe page, he is prepared to discover opportunities amid the challenges of his upcoming trip and is eager “to be able to actually help a community and say I left a mark.”

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