Columns

Apple Cinnamon Pull-Apart Bread

By Heidi Sutton

The weather is starting to cool down and what better way to warm up than with a comforting homemade bread? 

Apple Cinnamon Pull-Apart Bread

Recipe courtesy of Envy Apples

Apple Cinnamon Pull-Apart Bread

If you are looking for the perfect apple breakfast or dessert then you should try this apple pull apart bread. This version is gluten free, with less fat and calories than most of the other versions.

YIELD: Makes 8 servings

INGREDIENTS: 

Dough

3 cups gluten free bread flour

1 1/4 cup whole milk or milk of choice

2 1/4 teaspoon rapid yeast 1 packet

1/4 cup water

3 teaspoons xanthan or guar gum 

1/2 teaspoon salt

1/2 cup sugar

2 tablespoons softened coconut oil

Olive oil spray

Filling

2 large apples cut into bite-size pieces

1/4 cup brown sugar

2 teaspoons cinnamon

Glaze (optional)

1/2 cup powdered sugar

2 teaspoons water

DIRECTIONS:

Heat ¼ cup of water to 100 degrees. Add yeast and set aside about 30 minutes until foaming. Mix all dry ingredients for the dough. Combine yeast, coconut oil and milk. Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes.

Wash and dice apples. *peel if desired. Set aside until needed. Lightly spray a sheet of parchment paper the size of a baking sheet. Place dough on the parchment paper. Spray dough with olive oil spray. With greased hands, gently press out dough to form a rectangle approximately 12×16 inches. Sprinkle cinnamon and brown sugar over dough. Slice dough into 5-6 equal rows lengthwise (right to left) and 3-4 equal columns width wise (top to bottom).

Spray a 9 x 5 inch bread pan with olive oil spray. Carefully move a dough square into bread pan, filling the bottom of the pan. Sprinkle with apple bites. Make another layer. Take squares of dough and make another later. Sprinkle with apple bites. Continue until you have used all (or most of) the dough and as much apple pieces as you would like. *Don’t over stuff though, the dough will need to rise. Cover with plastic and allow bread to rest for 20 minutes.  Bake at 375 degrees for 30-35 minutes or until top turns golden brown. Remove from oven and allow to sit in the pan to steam another 10 minutes. 

Make glaze by mixing powdered sugar and water until desired consistency. Drizzle over bread before serving. 

Healthier Pumpkin Banana Bread

Recipe courtesy of Cookin’ Savvy

Healthier Pumpkin Banana Bread

This recipe is sure to become a staple in your household this fall! Full of comforting, good-for-you ingredients and delicious fall flavors, serve warm and smother with nut butter for a tasty snack or breakfast! It’s also freezer-friendly so you can pull out individual servings to reheat as needed for the future. Sprinkle some nuts and dark chocolate chips on top, and the whole family is sure to love it.

YIELD: Makes 8 servings

INGREDIENTS: 

Nonstick cooking spray

2 ripe bananas,mashed,

1 cup pumpkin puree

1/4 cup Greek yogurt,plain or vanilla

2 eggs

1/2 cup unsweetened applesauce

2 cups whole-wheat flour

1/2 cup old-fashioned oats

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/4 cup dark chocolate chips, plus additional, for topping

1/4 cup chopped walnuts or nuts of choice, plus additional, for topping

pumpkin spice granola, for topping

DIRECTIONS:

Preheat oven to 350 F. Spray loaf pan with nonstick cooking spray. In large bowl, whisk mashed bananas, pumpkin puree, Greek yogurt, eggs and applesauce. Set aside. 

In medium bowl, use large spoon to stir flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon. Add flour mixture to banana and pumpkin mixture; whisk until just moist. Stir in dark chocolate chips and walnuts, if desired. 

Pour batter into loaf pan. Sprinkle granola and additional chocolate chips and walnuts on top, if desired. Bake 50-60 minutes, or until knife inserted comes out clean.

File photo

Written by a member of Gen Z

When this editorial appears in our newspapers, it will be one day after the 23rd anniversary of 9/11. A day of which our young adults have no memory.

Members of Gen Z — those in their late teens and early twenties, mostly — were not alive for the terrorist attacks on the Twin Towers, the Pentagon and those on Flight 93, which killed nearly 3,000 people in total, and continue to claim the lives of countless more as a result of 9/11-related illnesses. 

Not long after that solemn day, officials started to use the phrase “Never Forget,” as a sort of chant and message of solidarity, used in speeches, at memorials and in everyday life. Just one glance at Instagram or Facebook will show streams of different variations of that phrase, written over pictures, graphics and even just written out.

Many say 9/11 was our modern-day Pearl Harbor, but let’s face it: Who’s left that remembers Pearl Harbor? At least in a way that strikes a personal chord, worth keeping in ongoing conversation.

So, when every student who just graduated college has no recollection of a day in which we have been implored to “Never Forget,” what do we do to rectify that?

Perhaps, make 9/11 a national holiday. The conversation has been in the air for quite a while, but the compromise seemed to be regarding it as the National Day of Service and Remembrance.

Maybe, teach about how those tragic events unfolded in schools. Yes, it is already taught, but perhaps in more detail.

We’ve all heard the stories of horror from our family members who were in the City on that day. Whether our families lost loved ones that day or simply remember the pit in their stomachs as they watched the second plane hit on television, the testimonies are out there.

The answers are not known to this dilemma. Who knows how many members of Gen Z feel personally connected to the day enough to go to a memorial service or watch the names being read on television. In all honesty, who knows for how many more decades the names will be read on television.

All we can hope for is that no matter how many years go by, and how the iterations of national 9/11 celebrations change, as a people we keep 9/11 sacred. Yes, different people have different interactions with 9/11, but together we can all ensure that this day does not fade into the pages of our history shelves, if we don’t want it to.

METRO photo

By Daniel Dunaief

Daniel Dunaief

This is not so much a shaggy dog story, as a smelly dog story.

I recently brought my dog to a boarding facility for a long weekend. I feel less dog owner guilt that comes from taking him away from home, the cats he barely tolerates, the squirrels he chases, and the bed that serves as a place to sleep, a chew toy and more, because he seems so happy to race through the door to visit with his friends at the facility.

I suspect he’s much more excited to see the people who work there than the other dogs, although he gets along with every dog except the one on the block who attacked him in our driveway when he got away from his owner a few years ago.

Our dog was fine, thanks, but my wife and I try to avoid that aggressive dog whenever we walk our powder puff up and down the block. Sure, our dog now barks angrily when he sees that other dog and even seems to have convinced our neighbor’s dog to snarl and bark in sympathy.

Anyway, I left our dog for the weekend knowing he was in good hands.

When I returned from our trip, I reflexively opened the door to our house slowly, knowing that he often naps against the door. When the door didn’t present any resistance, I also looked down and listened for the tap, tap, tap of his nails across the wood floor.

I knew, of course, that I hadn’t picked him up and that no such tail wagging greeting was coming my way.

At the boarding house, I exchanged banter with the friendly tattooed young man who is a boarding house fixture. I tried to suppress a smile as I waited expectantly for my furry friend.

When he came through the door, he was as happy to go home as he was to visit. He threw his butt and tail into my knees and looked back at me as I pet him.

Mud and moisture in and of themselves don’t necessarily have a foul odor. And yet, somehow, stuck to a furry, matted dog, the scent was overwhelming.

“Hi, puppy!” I shouted repeatedly as I breathed out of my mouth.

When I got him in the car, the stench was so overwhelming that I had to open the windows.

I had far too much work to do to bathe him immediately and was glad my wife wasn’t home to endure the stench. The dog wandered in and out of my home office several times, which made it hard to finish sentences, much less to breathe.

I considered locking him out of the room, but that seemed unfair, especially after we’d been apart for a few days.

Finally, after I finished my work around 9:30 p.m., I climbed into bed, ready to relax and prepare for sleep. Happy to be home, the dog was sleeping on the floor at the foot of the bed.

I couldn’t possibly sleep with a foul odor that seemed to get stronger by the second. The scent was so powerful that someone might one day want to consider using it as a smelling salt.

Like “Harry the Dirty Dog” and many others, our dog hates to bathe. And yet, he seemed perfectly happy to head into the bathroom and even to get into the shower. He has, however, figured out how to push open the shower door, which means that he gets covered in water and shampoo and then wanders into the bathroom, shaking sudsy water all over the floor, wall and counter top.

I gave him such a thorough cleaning that he shined in the bathroom light. During the vigorous rub down drying, he moaned.

After his bath, he raced across the house and into the corner where he gets his post bath treat.

Once I settled into bed, I looked for my now sweet-smelling puppy. He and his shiny coat were, of course, in the next room because, after all, what’s the fun of sleeping near me when he smells like flowers and not smelly dog?

METRO photo

By Leah S. Dunaief

Leah Dunaief,
Publisher

The first time I ate in a restaurant alone, I was propositioned. It happened like this. I was attending the New York Press Association Convention in the Albany area in 1978. We had only recently started the first newspaper, and I was eager to learn as much as possible about my industry. 

I checked into the hotel ahead of my staff the night before the workshops were to begin, dropped my bag in my room, then went to the dining room for some supper.

“One, please,” I said to the maître d’ and was shown to a table for two along the wall. Feeling adventurous, I looked around the room, noticed that there were mostly men quietly eating together, then studied the menu and ordered my meal. It was a new experience for me, and I was enjoying my entrepreneurial role, stepping out in the business world. As I began to eat, a man in a suit approached. 

“Hello,” he said with a grin. “How are you doing”?

I looked up, trying to recognize him. I had already met some of the other publishers but he was not one of them.

He threw down his room key at the edge of the table. “Come up in about an hour,” he instructed with a wink, his grin widening.

“Do I know you?” I asked.

“Oh, I’m the owner of the automobile dealership across the street,” he appeared to be boasting. 

There was a long pause as we stared at each other some seconds. Then he mumbled something, the grin disappearing, picked up his key, turned and left the dining room. At that point, it dawned on me what he was saying. I suddenly felt alone.

Fast forward to today. The CNN headline reads, “More people than ever are eating alone at restaurants.” It’s almost half a century later, women are totally commonplace in business and eateries are welcoming solo customers. 

In fact, OpenTable was quoted as saying that reservations for parties of one at sit-down restaurants had increased 8 percent in the last year, and that among 2000 of their patrons whom they surveyed in June, 60 percent had dined alone in the past year, including 68 percent of Gen Z and Millennials. Long gone were the days when single diners had to be accompanied by a book, pretend to be a restaurant critic with a pad and pencil beside the plate, or sit at a bar. Eateries are taking their cue and making pleasant and even social seating for solos.

So why this 180 degree change? It reflects societal change.

One explanation offered by CNN is that it’s convenient, with no cooking or cleaning up to do at home. Some are just trying out new restaurants. “Social media has made it easier for people to find restaurants well-suited for a meal alone.” Most telling is that some 30 percent of Americans live alone. People are marrying later and only 37 percent ages 25-39 are married with children. That compared to 67 percent in 1970. This last group is made up of those most likely to be eating meals at home and those missing from this last group are swelling the ranks of the solo diners.

In a recent survey of 1200 consumers, 60 percent felt comfortable eating alone at a casual dining restaurant.

CNN further suggested that some solo diners saw eating alone as ‘me time,’ a way of unplugging and treating themselves in an otherwise busy schedule. It’s also a way to make connections, if one wishes, chatting with bartenders, waiters, and other guests without any social pressure.

You might think that restaurateurs would not like a solo diner instead of a couple, but remember, restaurants sell seats, not tables, and they are finding ways to accommodate  this new trend.

So if you feel shy about going to eat alone, just go to the restaurant of your choosing, and you will find you will be welcomed without anyone caring.

METRO photo

Since schools reopened following the pandemic, more than a quarter of students missed at least 10% of the 2021-22 school year, making them chronically absent. That is an estimated 6.5 million more students than before the pandemic, according to a Stanford University study, conducted in partnership with The Associated Press.

But, that is not the only price our students have paid, as a result of the pandemic. The time away created massive academic setbacks, and transformed our classrooms from that of pen and paper to computerized, at-home assignments — to this day. Our children no longer can enjoy the pleasures of a snow day, because their work can be accessed from bed.

Our children no longer can enjoy the pleasures of a snow day, because their work can be accessed from bed.

And, to boot, a mere 13% of K-12 students give their school an A on making them excited about learning, according to a recent Gallup and Walton Family Foundation-State of American Youth survey.

So, with the U.S. ranked only 38th in math scores and 24th in science, according to a 2015 study, what can we do to keep our children engaged, and focused on their school work?

TBR News Media offers a these suggestions, from our online research:

1. Maintain open communication with your child’s teachers and school administration. Your continued positive involvement shows your child that you value their education.

2. Involve your kids with nature. The more relaxed your children are, the greater the likelihood they will develop sharp critical-thinking skills, and maintain focus.

3. Offer incentives. It is no secret that any reward — no matter how small — is psychologically proven to bolster work performance.

4. Support teachers. With the added stresses of adapting to challenging learning environments, it is important to offer cooperation and compassion.

5. Provide hands-on learning opportunities, when possible. Tactile learning is shown to be much more engaging, stimulating and far more likely to be retained and implemented in daily life. In other words, it can feel more useful to a child, than worksheets, which can be repetitive and uninteresting.

Remember, Whitney Houston was onto something!

Drink plenty of water each day to prevent the reoccurence of kidney stones. METRO photo

By David Dunaief, M.D.

Dr. David Dunaief

How do you know you have a kidney stone? Most often, you’ll have classic symptoms of blood in the urine and pain. The pain can range from dull to extremely painful, described by some as being worse than giving birth, being shot or being burned, and it might radiate from the kidneys to the bladder and even to the groin in males, depending on the obstruction (1).

Stones are usually diagnosed by a physician through the symptoms, urine tests, and either an abdominal x-ray, a non-contrast CT scan, or an ultrasound.

Unfortunately, the first line treatment for passing kidney stones – at least small ones – involves supportive care. This means that patients are given pain medications and plenty of fluids until the stone passes. Usually stones that are smaller than four millimeters pass spontaneously. If they’re close to the opening of the urethra, they are more likely to pass on their own (2).

In the case of a stone too large to pass naturally, a urologist may use surgery, ultrasound, or a combination of methods to break it into smaller pieces, so you can pass it naturally.

Unfortunately, once you’ve formed one stone, your likelihood of having more increases significantly over time. The good news is that there are lifestyle changes you can make to reduce your risk.

The number one cause of kidney stones is lifestyle factors, including excessive animal protein or salt intake or too little consumption of items like citrate, fiber, and alkali foods, such as leafy greens and other non-starchy vegetables (3).

Stay hydrated

First, it is crucial that you stay hydrated by drinking plenty of fluids (4). You can help yourself in this process by consuming plenty of fruits and vegetables that are moisture-filled.

Reduce calcium supplements

One of the simplest methods is to reduce your intake of calcium supplements, including foods fortified with calcium. There are several types of stones. Calcium oxalate stones are the most frequent type, occurring approximately 80 percent of the time (5). Calcium supplements, therefore, increase the risk of kidney stones.

When physicians started treating women for osteoporosis with calcium supplements, the rate of kidney stones increased by 37 percent (6). According to findings from the Nurses’ Health Study, those who consumed highest amount of supplemental calcium were 20 percent more likely to have kidney stones than those who consumed the lowest amount (7). It did not matter whether study participants were taking calcium citrate or calcium carbonate supplements.

Interestingly, calcium from dietary sources has the opposite effect, decreasing risk. In the same study, participants who consumed the highest amount of dietary calcium had a 35 percent reduction in risk, compared to those who were in the lowest consumption group. Paradoxically, calcium intake shouldn’t be too low, either, since that also increases risk. Changing your source of calcium is an important key to preventing kidney stones.

Lower your sodium intake

Again, in the Nurses’ Health Study, participants who consumed 4.5 grams of sodium per day had a 30 percent higher risk of kidney stones than those who consumed 1.5 grams per day (7). Why would that be? Increased sodium causes increased urinary excretion of calcium. When there is more calcium going through the kidneys, there is a higher risk of stones.

Reduce your animal protein consumption

Animal protein may play a role. In a five-year, randomized clinical trial of men with a history of kidney stones, men who reduced their consumption of animal protein to approximately two ounces per day, as well as lowering their sodium, were 51 percent less likely to experience a kidney stone than those who consumed a low-calcium diet (8).

The reason animal protein may increase the risk of calcium oxalate stones more than vegetable protein is that animal protein’s higher sulfur content produces more acid. The acid is neutralized by release of calcium from the bone (9). That calcium then promotes kidney stones.

Manage your blood pressure

Some medical conditions may increase the likelihood of stone formation. For example, in a cross-sectional study with Italian men, those with high blood pressure had a two times greater risk of kidney stones than those who had a normal blood pressure (10). Amazingly, it did not matter whether or not the patients were treated for high blood pressure with medications; the risk remained. This is just one more reason to treat the underlying cause of blood pressure, not just the symptoms.

While the causes of kidney stones are complex, making relatively simple lifestyle changes is the most constructive way to avoid the potentially excruciating experience of kidney stones. The more that you implement, the lower your likelihood of stones.

References:

(1) emedicine January 1, 2008. (2) J Urol. 2006;175(2):575. (3) Adv Urol. 2018; 2018: 3068365. (4) J Urol. 1996;155(3):839. (5) N Engl J Med. 2004;350(7):684. (6) Kidney Int 2003;63:1817–23. (7) Ann Intern Med. 1997;126(7):497-504. (8) N Engl J Med. 2002 Jan 10;346(2):77-84. (9) J Clin Endocrinol Metab. 1988;66(1):140. (10) BMJ. 1990;300(6734):1234.

Dr. David 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.

Metro photo

By Fr. Francis Pizzarelli

Fr. Francis Pizzarelli

It’s hard to believe that another school year has begun. I’ve started teaching again at Suffolk County Community College (SCCC). I have 35 extraordinary young men and women in my Introduction to Sociology class. That same week I started back at Fordham University’s Graduate School of Social Service. I teach second-year students clinical practice. They inspire me to keep coming back because of their passion, compassion, and commitment to wanting to truly make a difference in the world. I’ve been taking the 6:09 a.m.  train from Ronkonkoma every Tuesday morning for 21 years. I look forward to it.

In the first week of September, I return to St. Joseph’s University in Patchogue. I will be teaching social science and social work to undergraduates.

Since the pandemic, I have observed a number of things with all of my students, no matter what the school or their level. In general, their capacity for concentration seems to be clearly impaired. I find a growing number of students more anxious and more distracted. The most disturbing observation is how many students are obsessed with their cell phones.

Recently, I asked my 35 college coeds at SCCC if they would be willing to freely surrender their cell phones at the beginning of each class. There were three or four students who volunteered and said they would be willing. The request ended with a very powerful conversation regarding cell phones. Their self-awareness and their honesty were most impressive.

Many college coeds are beginning to see the damage that cell phone obsession and dependency is causing. I think we need to continue the conversation and confront this issue because of the tremendous impact it is having on the next generation of students.

It is no secret that mental health among our students is a real concern. Many school districts and our larger community have increased their social work and mental health staff. We need to continue to address with outrage that many still attack mental health and substance use disorders with disdain.

As the new school year begins, I would encourage all our local schools, pre-K through 12th grade, to prohibit cell phone possession and use on all school grounds. On the high school level, I think there are creative ways to keep cell phones out of instructional settings and allow students to have access to them at the end of the school day.

We no longer can ignore the evidence-based research that underscores how negatively cell phone access 24 hours a day is impacting on our youth. Hopefully, our school communities including parents, will have the courage to take this issue seriously and to acknowledge how this is impacting on our youth’s mental health.

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

Stock photo

By Shannon L. Malone, Esq.

Shannon L. Malone Esq.

In a recent report by the New York State Commission on Judicial Conduct, significant attention was directed toward the operation and oversight of the state’s town and village justice courts. These local courts hear approximately two million cases annually, including traffic violations, misdemeanors, and small claims, making them unique. Notably, they are the only courts in New York where judges, known as justices, are not required to be lawyers. This feature, a relic of the colonial era, presents both strengths and challenges to the administration of justice across the state.

The lay justices: Tradition meets modern challenges

Of the approximately 1,830 town and village justices currently in office, only about 700 are lawyers! Nonetheless, these justices, often referred to as “lay justices,” are tasked with adjudicating cases that can significantly impact individuals and communities. Despite their lack of formal legal training, lay justices preside over the same cases as their attorney counterparts, including traffic cases, small claims, and misdemeanors. This has led to ongoing debates about the adequacy of the justice provided in these courts.

Suffolk County has five town courts: East Hampton Town Court, Riverhead Town Court, Shelter Island Town Court, Southampton Town Court, and Southold Town Court, and twenty-seven village courts. Our town and village courts handle a heavy volume of criminal and civil cases; fortunately, all of our town and village justices are admitted attorneys. This is not so in other parts of the state north of Rockland County. 

The Commission’s report highlights that while many lay justices perform their duties competently, there is a higher incidence of disciplinary issues among them compared to attorney justices. Specifically, lay justices account for 70% of the Commission’s disciplines, a statistic that reflects concerns about their adherence to judicial ethics and legal procedures. Issues such as failing to inform defendants of their right to counsel, improperly handling eviction proceedings, and delays in decision-making due to unfamiliarity with legal principles are among the recurring problems.

Enhanced training: A possible path forward

In response to these challenges, a concerted effort has been to enhance the training and resources available to town and village justices. Since 2006, the Office of Court Administration (OCA) has implemented an Action Plan for the Justice Courts, which includes increased judicial education, the provision of laptops with audio recording capabilities for all courts, and the development of a comprehensive Justice Court Manual. These measures aim to bridge the gap in legal knowledge and procedural understanding between lay and law-trained justices.

Moreover, the Commission has expressed willingness to collaborate with the Legislature and the courts to improve lay justices’ training further. This includes advocating for more rigorous courses in civil and criminal procedure, property law, and professional ethics—subjects that law-trained justices would have studied extensively in law school.

Bill introduced to require judges in high-volume New York Courts to be licensed attorneys

The town and village justice courts in New York play a crucial role in the state’s legal system, especially in rural and less populated areas. A significant piece of legislation (S.139C) has been passed to reform the qualifications for justices in the state’s busiest town and village courts. The new bill mandates that justices in the 100 highest-volume justice courts be licensed attorneys with at least five years of legal experience.

The move to require experienced attorneys as judges in high-stakes courts aims to protect defendants’ rights and uphold public confidence in the judicial process. This legislation could lead to more consistent and legally sound outcomes in the state’s busiest local courts, enhancing the integrity of the judicial system. 

As the bill progresses, it will likely spark discussions about the balance between local autonomy and the need for uniform standards in the judiciary. In our next article, we will discuss the specific functions of Suffolk County’s Town and Village Courts.

Shannon L. Malone, Esq. is an Associate Attorney at Glynn Mercep Purcell and Morrison LLP in Setauket. She graduated from Touro Law, where she wrote and served as an editor of the Touro Law Review. Ms. Malone is a proud Stony Brook University alumna.

Apple Shortcake Squares

By Heidi Sutton

Apple picking season begins as early as the end of August at orchards on Long Island and continues through the end of October. Pie may be the first thing that comes to mind for an apple-infused dessert, but the versatility of this fleshy fruit means a world of sweets is at your fingertips. 

These Apple Shortcake Squares offer a tasty twist on traditional treats, whether you’re sharing with neighbors after a backyard barbecue or savoring an evening at home with your nearest and dearest while Baklava Bliss, a classic Greek dessert with an apple twist, will have you going back for seconds!

Apple Shortcake Squares

Recipe courtesy of Envy Apples

Apple Shortcake Squares

YIELD: Makes 12 squares

INGREDIENTS: 

5 large apples

1/4 cup sugar

1/2 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

1 tablespoon cornstarch + 2 tablespoons water

1/2 cup softened butter

1/2 cup sugar

1 egg

1/2 teaspoon cinnamon

1 1/2cups self rising flour

1/4 cup cornstarch

DIRECTIONS:

Pre-heat the oven to 365 degrees F. Lightly grease the bottom of a 10 inch baking pan and also grease up the sides. Then line the pan with parchment paper both bottom and sides. Peel, core and dice apples into even pieces. Combine apple pieces in a saucepan with the ¼ cup sugar, vanilla and lemon zest and simmer for 4-5 minutes or until just tender.

Combine the first measure of cornstarch and water and stir in the apples, continue stirring until thickened and syrupy, set aside to cool. Using an electric beater, cream the butter and sugar for 3-4 minutes until creamy and pale. Add the egg and beat well. 

Sift over the flour and cinnamon and fold all together to create a soft dough. Divide the mixture in half and wrap in plastic wrap then chill in fridge for 30 minutes.

Press one half of the shortcake dough into the base of the greased pan, using the back of a spoon or damp finger tips to spread out evenly. Spoon over the cooled apple mixture. Using the remaining dough, break into small bite sized pieces and place the pieces over the top of the apples.

Bake for 30-40 minutes or until golden brown, allow to cool before lifting out of pan using the parchment paper sides and cut into portions, dust with powdered sugar.

Baklava Bliss

Recipe courtesy of Envy Apples

Baklava Bliss

YIELD: Makes 8 servings

INGREDIENTS: 

2 large apples

1 package of phyllo dough

1/2 cup butter, melted

1 cup chopped walnuts

1/2 cup sugar

1 tsp cinnamon, plus extra for garnish

1/2 cup honey

1/4 cup hot water

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut apples into thin slices. Cut the phyllo dough into circles twice as large as muffin tin rounds, press dough into cups, and brush with butter. 

Mix walnuts, sugar, and cinnamon in a bowl and then spoon into dough cups until 1/3 full. Layer apple slices in an overlapping pattern like petals within each cup and press into nut mixture so slices remain stable. Bake 20-25 minutes until golden brown. 

Combine honey and hot water until smooth, then immediately drizzle over baklava roses after removing them from the oven. Sprinkle with cinnamon and enjoy!

Assistant Professor Michael Lukey and postdoctoral researcher Yijian 'Evan' Qiu. Photo courtesy of Michael Lukey lab

By Daniel Dunaief

Cancer is a dangerous and wily adversary. Just when researchers think they have come up with a plan to defeat a deadly disease that takes many forms and that attacks different organs, cancer can figure out a way to persist.

Researchers have known that breast cancer uses the amino acid glutamine to power its high energy needs. To their disappointment, when they’ve blocked glutamine or reduced its availability, cancer somehow carries on.

An adaptable foe, cancer has figured out how to find an alternative metabolic pathway that can use the same energy or carbon source when its level gets low.

Cold Spring Harbor Laboratory Assistant Professor Michael Lukey and postdoctoral researcher Yijian “Evan” Qiu have discovered how a form of breast cancer has a back up plan, enabling it to survive despite glutamine deprivation.

“Analysis of tumor samples has revealed that glutamine is often depleted within the tumor microenvironment, so we were interested in understanding how seemingly ‘glutamine addicted’ cancer cells adapt to this challenge,” Lukey explained..

In research published last week in the journal Nature Metabolism, the Cold Spring Harbor Laboratory researchers discovered and quieted a type of breast cancer’s alternate energy source.

This form of breast cancer typically uses glutamine, which is one of the most common amino acids, to power its disease-driven machinery. When Qiu and Lukey blocked the formation of alpha-ketoglutarate, which is a metabolite normally derived from glutamine and then glutamate, they significantly repressed the growth of tumors in animal models of the disease.

Cancer cells turn on this alternative pathway that can catalyze glutamate into alpha-ketoglutarate.

“Cancer is always evolving and adapting,” said Qiu. “We need to stay ahead as scientists.”

The results of this research suggest a possible approach to treating cancer, depriving the disease of ingredients it needs to feed the kind of runaway growth that threatens human health. Limiting key ingredients could come from applying specific inhibitors, extracellular enzymes or antimetabolites.

Their work could have implications and applications in other forms of cancer.

The time between observing a promising result in the lab and a new therapy typically takes years. In this case, however, treatments that use inhibitors of glutamine have been well-tolerated in animals and humans. Qiu also did not observe any side effects in animal models in his study, which could potentially accelerate the process of creating a new therapy.

To be sure, developing treatments that cut off cancer’s primary and back up energy supply may not be sufficient, as cancer may have other metabolic moves up its figurative sleeves.

“Cancer cells typically exhibit metabolic flexibility, such that they can adapt to a variety of metabolic stresses,” said Lukey. “It remains to be seen if they can ultimately adapt to long-term blockade of the axis that we identified, but so far we have not seen this happen.”

A search for the back up plan

Qiu and Lukey speculated at the beginning of Qiu’s Cold Spring Harbor Laboratory experience in August of 2020 that cancer cells likely had another energy option.

“The fact that cancer cells that should be dependent on glutamine adapted in glutamine-free media in weeks made me believe that the cancer cells must have such a plan B,” Qiu explained.

To figure out why glutamine inhibitors weren’t shrinking tumors in animal models or humans, Qiu removed glutamine from cancer cells, causing over 99.9 percent of the cells to die. A few, however, survived and started proliferating in weeks.

Qiu used RNA-seq analysis to compare the parental and adaptive cells and found that the cells that are glutamine independent upregulated a serine synthesis pathway. These adaptive cells used PSAT1, or phosphoserine aminotransferase 1, to produce alpha-ketoglutarate.

As for human patients, the scientists don’t know what kind of stress is activating a Plan B for metabolism, which they are currently exploring.

A ‘passion’ for the field

Lukey and Qiu submitted the paper for publication about a year ago. After conducting additional experiments to verify their findings, including confirming that some of the metabolite entered the cell, these researchers received word that Nature Metabolism would publish the research.

Lukey appreciated Qiu’s passion for science and suggested his postdoctoral researcher combines his technical proficiency with good ideas to generate promising results.

Lukey suggested that researchers in the field have developed a growing consensus that effective strategies to target tumor metabolism will likely involve combination therapies that disrupt a critical metabolic pathway in cancer cells and simultaneously block the adaptive response to that intervention.

From China to Buffalo to LI

Born in Yiyang, Hunan province in China, Qiu moved several times during his childhood, to Sanya, Hainan and Changsha, Hunan.

Qiu knew he wanted to be a scientist when he was young. He enjoyed watching ants, observing the types of food they carried with them. He earned his PhD from Clemson University in South Carolina, where he built his knowledge about metabolism-related research and benefited from the guidance of his mentor James Morris.

Qiu and his wife Peipei Wu, who is a postdoctoral researcher in Chris Hammell’s lab and focuses on epigenetic gene regulation in skin stem cell development, live in Oyster Bay.

The scientific couple don’t have much overlap in their work, but they do get “lots of inspiration from each other, during our discussion outside of work,” said Qiu.

Qiu enjoys fishing and caught and ate a catfish from the Hudson River. He appreciates drawing scenery, animals and a range of other visuals, including cartoon characters. He designed T-shirts for his department during his PhD.

As for his research, Qiu hopes the metabolism finding may lead to new treatments for cancer. He also suggested that this approach may help with other cancers.

“What I have found in my study can be applied for many other cancer types that are also dependent on glutamine, such as lung and kidney cancer,” he said. He also can not rule out “the possibility that the treatment may help reduce metastasis.”

An important topic for follow up studies, Lukey suggested, is to address how the metabolic interventions Qiu used might affect immune cells and the anticancer immune response.