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By Ellen Barcel

Sometimes we just plunge into gardening and sometimes, especially if it snows outside, we’re staring at a beautiful fire in the fireplace and just pondering where do those odd plant names come from?

Marshmallow

Be patient: The marshmallow plant generally doesn’t flower until the second year.

Ever wonder where the word “marshmallow” comes from for the delightful candy we float in hot chocolate? Well, way back when, when the treat was first concocted in ancient Egypt, it was a mixture of honey (a sweetener) and the sap of the marshmallow plant (a thickener). Read the ingredients of marshmallows today and you’ll see they say basically sugar (the sweetener), water and gelatin (a thickener), then coated with cornstarch (to keep them from sticking together).

Marshmallow (Althaea officinalis) is a perennial plant found in Europe, Asia and North Africa and, as its name implies, grows in marshes. If you are interested in growing herbs, you can get the seeds online. The plant, which produces a light pink flower, grows to about three feet tall and needs a rich soil that holds moisture (remember it’s a marsh plant). It’s a perennial in U.S.D.A. zones 3 through 9 (Long Island is zone 7). You must be patient with this one as it doesn’t flower generally until the second year and may take even longer to have its roots large enough to harvest some.

Hellebores

Hellebores (Helleborus niger and H. orientalis) are early, herbaceous bloomers that come in a wide variety of colors from white through pinks and purples and even green. The cup-shaped flowers bend over (making it hard to photograph them, I know). Consider planting them in a raised bed so you can more easily enjoy the flowers.

Hellebores come in a variety of colors from white to pink to purple and even green.

Hellebores, also known as winter rose or Lenten rose, are not closely related to roses at all. They do well in U.S.D.A. hardiness zones 5 through 8. They’re very cold hardy — you can sometimes see them poking through late snows. However, check the variety you are planning to add to your garden as some are more cold tolerant than others.

But, where does the name hellebore come from? There’s folklore stating that the plant was used in old witchcraft to summon demons. But the name actually comes from the Greek meaning to harm food, as some varieties of hellebores are highly toxic, so I guess that is “hellish.” Other folklore, which relates to the name Christmas rose (H. niger), is that the tears of a young girl led the plant to bloom around Christmas as a gift to the Christ child.

Jacob’s ladder

Then there’s Jacob’s ladder (Polemonium caeruleum). The leaves rise along the stem, some seeing it like the biblical Jacob’s ladder to heaven in his dreams. According to Rutgers Extension, the plant is rarely bothered by deer, a plus on Long Island, but no plant is deer proof if they are hungry enough. It’s also somewhat drought tolerant, another plus, and shade tolerant. The bell-shaped flowers can be white, pink, blue or even yellow — take your pick.

Jacob’s ladder is rarely bothered by deer.

Like hostas, Jacob’s ladder prefers a semi-shady to shady location since it is a small woodland plant. It can burn in strong sunlight. Make sure the soil is rich as a woodland’s might be. It prefers cooler weather and may need to be cut back in the heat of summer. P. reptans is a creeping Jacob’s ladder and native to North America.

I’ve read that cats really like Jacob’s ladder, as they like catnip, so if you have a lot of stray cats around you may need some form of protection for them, the plants that is, not the cats. An herbaceous perennial, it can be divided every few years. This is one where the seeds can still be planted in late autumn and will germinate the following spring.

Solomon’s seal

Solomon’s seal, (Polyonatum odoratum) also known as King Solomon’s seal is native to North America, does well in full or part shade and blooms May to June. The herbaceous perennial is in the asparagus family and a relative of lily of the valley.

Solomon’s seal is a part of the asparagus family and is a relative of lily of the valley.

As a woodland plant, it is relatively small, just a foot or two in height. In woodlands trees shed their leaves, which decay to form a rich compost, so keep this in mind when growing it in Long Island’s very sandy soil. Add compost to your shade planting bed (or let your leaves compost themselves under your trees in the shade). It does well in U.S.D.A. zones 5 through 9 and can be grown in more acidic soil than the others above, with a pH of 5.0 to 7.

Its scientific name refers to the “many knees” found on the underground rhizome. But where does the common name come from? Some noted the depressed spots on the underground roots and thought it looked like the royal king’s seal. Others thought a cross section of the stem resembled a Hebrew character.

Consider interspersing your Solomon’s seals with some nice, hardy ferns. Since they spread by the rhizomes as well as reseed themselves, you can develop a really nice bed. As they are somewhat slow growers, the seedlings will take a few years to bloom, but established beds can be divided in early spring.

The first three of the above plants do best in a soil pH near neutral (7) — only slightly acidic to a bit alkaline. Consider liming your soil if it is very acidic.

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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Bread Pudding with Stewed Fruit Compote. Photo by Barbara Beltrami

By Barbara Beltrami

If ever there was a culinary invention that deserved the prize for simplicity, nutrition, versatility, economy and popularity, it’s got to be bread pudding. Take some leftover stale bread, throw in a couple of eggs, some milk, a little sugar and butter and vanilla and you basically have the foundation for not only a delicious dessert but a pretty wholesome breakfast! Dress it up by adding raisins, nuts, chocolate chips, chopped dried fruit, cinnamon or whatever your imagination dictates. For a quick and elegant dessert, top it with a stewed fruit compote, whipped cream, ice cream, vanilla, chocolate or whiskey sauce, liqueur or just about any combination. For breakfast, crank up the nutrition with that same stewed fruit compote, fresh fruit, yogurt, maple syrup, warm milk or a little dollop of jam. Again, the possibilities and combinations are practically endless, but my very favorites are the stewed fruit compote or just fresh fruit and whipped cream for dessert … or breakfast.

Basic Bread Pudding

YIELD: 4 to 6 servings

INGREDIENTS:

2 tablespoons butter, melted plus 1 tablespoon solid butter for greasing baking dish

2 cups milk

Dash of vanilla extract

½ cup sugar

Pinch of salt

3 eggs

5 to 6 cups day-old bread, cubed

DIRECTIONS: In a medium bowl, combine the melted butter, milk, vanilla, sugar, salt and eggs. Beat until well blended. Grease a 6- to 8-cup baking dish with the one tablespoon solid butter. Place the bread in the baking dish and pour liquid mixture over it. Cover, refrigerate and let sit until bread has soaked up all or most of the liquid. Preheat oven to 350 F. Uncover baking dish and bake 30 to 45 minutes until liquid is set and bread is golden. Serve warm or at room temperature. Refrigerate and reheat any unused portion.

Stewed Fruit Compote

INGREDIENTS:

4 cups fruit, pitted, pared, cored, as applicable

½ to 1 cup sugar, depending on sweetness of fruit

Dash of vanilla extract

One cinnamon stick

Peel of half an orange or lemon, pith removed

Red or white wine or apple juice to barely cover

DIRECTIONS: Combine all ingredients in non-reactive sauce pan. Cover and simmer over low heat until fruit is soft and liquid is somewhat reduced. Remove cinnamon stick and citrus peel. Let cool. Refrigerate, covered, until ready to use. Reheat and serve hot or warm over bread pudding. Top with whipped cream if desired.

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By Linda Toga

THE FACTS: My father died recently. He had a will in which he named my brother as executor. My brother and I have not spoken to each other in a number of years. I am concerned that he will close out my father’s accounts and sell his house and keep all the money even though I am named as a half beneficiary under the will. He seems to be under the impression that since he is the named executor, he can do these things simply by presenting the will.

QUESTION: Is that true?

THE ANSWER: Absolutely not! Although your brother is named in your father’s will as the executor of his estate, the surrogate’s court in the county in which your father resided at the time of his death must admit the will to probate and issue letters testamentary to your brother before he can take any action with respect to your father’s assets.

In other words, he must establish to the court’s satisfaction that the will is valid before he is able to act as executor. He cannot assume the responsibilities of executor without the court’s explicit approval. The complexity, cost and time involved in having a will admitted to probate will vary with the number of beneficiaries named in the will, as well as the number of heirs to the estate, the ease with which the attorney assisting the named executor can locate the beneficiaries and heirs, how cooperative those people may be with the attorney in moving forward, the value of the estate and whether anyone contests the admission of the will to probate, among other factors.

While the probate process can be straightforward and relatively inexpensive, there are numerous issues that can arise in the probate process that are best handled by an experienced estate attorney. Some of the most common issues with probate are not being able to locate individuals who are entitled to notice and dealing with individuals who contest the validity of the will. Fortunately, the percentage of cases where a will is contested and ultimately not admitted to probate is small. However, if there are objections filed to the probate of a will, the probate process can drag on for quite some time, significantly increasing the expenses of the estate.

If you and your brother are the only beneficiaries named in the will and your father’s only children, and you do not have a basis for contesting the will, the probate process should be relatively straightforward. Once the court issues letters testamentary to your brother, he can sell the house and close your father’s bank accounts. However, he cannot simply keep the money for himself since he has a legal obligation to carry out the wishes set forth in your father’s will.

In your case, he would be required to distribute to you assets valued at half of the value of the estate after accounting for your father’s legitimate debts, funeral and estate administration expenses, commissions and estate taxes. If you suspect that he has not done so, you should demand that he account for all of the estate assets so you can see the value of the marshaled assets and the expenses incurred by the estate. If you are not satisfied with the accounting he provides, or have reason to believe that he breached his fiduciary duty to you as a beneficiary, you can ask that his letters testamentary be revoked.

Since this process can get quite involved, if it comes to that, you should seek the advice of an attorney with expertise in the areas of estate administration and litigation.

Linda M. Toga, Esq. provides legal services in the areas of estate planning, probate and estate administration, real estate, small business service and litigation from her East Setauket office.

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Egypt has long been considered a land of mystery and magic. Above, the Magical Circle of Anubis is discussed in ‘The Golden Bough.’

By Elof Axel Carlson

In 1890 Sir James George Frazer (1854-1941) wrote “The Golden Bough.” Frazer was Scottish, educated in Glasgow and then in Cambridge studying classical literature (Greek and Roman). He studied mythology, comparative religion and anthropology. His book argues that magic gave rise to religion and religion to science.

Magic assumes there are supernatural powers that some people can invoke or possess as innate gifts. With magic, what seems impossible can be made possible, at least to the observers of magical acts. Most professional magicians deny that they possess such gifts, and Houdini spent considerable time duplicating the tricks and illusions other magicians (and charlatans) used to deceive the public.

Frazer surmises the earliest humans believed in magical acts and associated them into rituals and myths with a belief in gods, often family ancestors, mythic heroes who were founders of a tribe, clan or larger population and sky gods. He believed the idea of resurrection came from the seasonal observation that plants die, scatter seeds and in the spring a resurrection occurs. He calls this “the dying corn god.”

Religion largely replaced magic as the basis for interpreting how the world arose, how society should function and how we relate to our gods. Religion in turn led to science with mathematics replacing numerology, astronomy coming out from astrology and chemistry from alchemy. The pursuit of knowledge from pseudoscience led to a weeding out of the failed experiments and predictions and a respect for more empirical and reason-based studies of the material, living and psychological universe in which we live.

Contemporary historians and philosophers differ with Frazer and among themselves on the origins of science. Some use a Marxist interpretation that farmers and workers laid the groundwork for science by their practical approaches to cultivate nature. Some argue that science is actually a cultural consensus or construction that shifts to new consensus and constructions in response to political and cultural changes.

Most scientists reject these social views of science and favor a material universe that can be explored, interpreted and manipulated with tools, experimentation, reason and data replacing myth, ideology or the supernatural. At issue in these debates are the ways scientists see the universe and their efforts to understand it. Science sometimes overthrows prevailing beliefs seen as truths. More often, it modifies its findings and its implications, incorporating the old as a portion of the new.

Newton’s laws of motion and gravity were not negated by Einstein’s theories of relativity or space-time. They became a more limited application useful for studying Earth and its solar system. Science is limited in what it can predict. We do not know if there are few, many or an unending number of scientific laws that may emerge in the centuries and millennia to come.

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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By Matthew Kearns, DVM

It’s 2017 and time to start our New Year’s Resolutions!! We all know the struggle with the battle of the bulge. We all want to look and feel good. We all know that regular exercise and diet is the key to a long, healthy life. Well, our thinking in that regard should extend to our four-legged friends. Obesity in this country is as big a problem in dogs and cats as it is in ourselves.

Obesity in our pets is more a concern of long-term health rather than self-esteem. Although we do not worry about coronary artery disease in pets, there are plenty of diseases that are directly linked to obesity as well as certain diseases that obesity will exacerbate.

There has been a proven link between overfeeding young dogs and growth abnormalities. In one study scientists were able to reduce the risk of hip dysplasia by 25 percent just by feeding one group of dogs less calories than another. We are not talking about starving dogs, just not overfeeding. All growth abnormalities will lead to an early onset of arthritis. Additionally, the added weight is a burden on already arthritic bones and joints in older pets.

Dog breeds such as pugs, Boston terriers, shih tzus, Lhasa apso, English bulldogs and Pekingese and cat breeds such as Persians, etc. (brachycephalic breeds or breeds with flat faces) are predisposed to breathing problems because of their anatomy, but obesity will exacerbate the respiratory problem. Severe obesity in any breed will lead to respiratory problems in any pedigree or mixed breed.

Certain conditions have been directly related to obesity. Hepatic lipidosis or “fatty liver disease” is a pathologic condition that can lead to severe liver problems and in some cases liver failure and death in cats, but severe obesity can lead to liver disease in both dogs and cats.

Pancreatitis, or inflammation of the pancreas, is a serious (sometimes life-threatening disease in dogs and cats) that is a risk with obesity. There is also a higher incidence of diabetes in obese dogs and cats. Thus is believed to be related not only to damage to the pancreas but also insulin resistance (as in humans). Although obesity does not directly effect the heart, obesity in a pet that has a pre-existing heart condition will hasten the progression to heart failure.

How do we prevent obesity in our pets? Same as ourselves: Eat less, exercise more. Before radically reducing your pet’s food intake, it would be better to make an appointment with your veterinarian to have your dog or cat examined. This way both you and your veterinarian can identify obesity and make sure there is no underlying disease.

Some older pets will suffer from obesity from arthritis. It is not that they eat more but rather they exercise less because they are unable to move like they used to. Also an underactive thyroid and some other health disorders can lead to obesity.

There are medications available for many of the disorders that cause obesity, but they have to be diagnosed first. Also realize that spayed or neutered pets will gain weight if you do not monitor their food intake. Just because your pet was spayed or neutered does not mean that they will automatically become obese but they may be more at risk.

If your veterinarian feels that your pet is healthy then you can identify obesity and set realistic goals. Eliminating all the extras (table scraps, extra cookies, treats, rawhides, pig’s ears, etc) are a good start. These are all empty calories. If that is not working then you may need to cut back on the amount of calories from dog or cat food your pet receives. Either feed your pet less or consider one of the special weight reducing diet. These diets are available both commercially and through your veterinarian.

Exercise is both physically and mentally healthy for our pets as well as ourselves. Controlled exercise (short walks at first) not only burns calories but enhances the bond between our pets and ourselves. I know I could use the walks more than my dog.

For cats (especially indoor only cats) there are toys that you can play with them. Make sure these toys are not made of material that could be chewed off and potentially form an obstruction or if they do fray throw them away before they do become a problem. I used to tie a piece of string to my belt loop just to get my fat cat to chase me while I cleaned my apartment.

So, remember to have your pets eat right and exercise. That is the best way to keep them happy and healthy in the New Year.

Dr. Kearns practices veterinary medicine from his Port Jefferson office and is pictured with his son Matthew and his dog Jasmine.

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By David Dunaief, M.D.

Dr. David Dunaief

When we think of losing weight, calories are usually the first thing that comes to mind. We know that the more calories we consume, the greater our risk of becoming overweight or obese and developing many chronic diseases, including top killers such as heart disease, diabetes and cancer. Despite this awareness, obesity and chronic diseases are on the rise according to the Centers for Disease Control and Prevention.

How can this be the case? I am usually focused on the quality of foods, rather than calories, and I will delve into this area as well, but we suffer from misconceptions and lack of awareness when it comes to calories. The minefield of calories needs to be placed in context. In this article, we will put calories into context, as they relate to exercise, and help to elucidate the effects of mindful and distracted eating. Let’s look at the studies.

Impact of energy expenditure

One of the most common misconceptions is that if we exercise, we can be more lax about what we are eating. But researchers in a recent study found that this was not the case (1). The results showed that when menu items were associated with exercise expenditures, consumers tended to make better choices and ultimately eat fewer calories. In other words, the amount of exercise needed to burn calories was paired on the menu with food options, resulting in a significant reduction in overall consumption.

The example that the authors gave was that of a four-ounce cheeseburger, which required that women walk with alacrity for two hours in order to burn off the calories. Those study participants who had menus and exercise expenditure data provided simultaneously, compared to those who did not have the exercise data, chose items that resulted in a reduction of approximately 140 calories, 763 versus 902 kcals.

Even more interestingly, study participants not only picked lower calorie items, but they ate less of those items. Although this was a small preliminary study, the results were quite impactful. The effect is that calories become a conscious decision rooted in context, rather than an abstract choice.

The importance of mindful eating

Most of us like to think we are multitaskers. However, when eating, multitasking may be a hazard. In a meta-analysis (a group of 24 studies), researchers found that when participants were distracted while eating, they consumed significantly more calories immediately during this time period, regardless of dietary constraints (2).

This distracted eating also had an impact on subsequent meals, increasing the amount of food eaten at a later time period, while attentive eating reduced calories eaten in subsequent meals by approximately 10 percent. Distracted eating resulted in greater than 25 percent more calories consumed for the day. When participants were cognizant of the amount of food they were consuming, and when they later summoned memories of their previous eating, there was a vast improvement in this process.

The authors concluded that reducing distracted eating may be a method to help in both weight loss and weight management, providing an approach that does not necessitate calorie counting. These results are encouraging, since calorie counting frustrates many who are watching their weight over the long term.

The perils of eating out

Most of us eat out at least once in a while. In many cultures, it is a way to socialize. However, as much as we would like to control what goes into our food, we lose that control when eating out. In a study that focused on children, the results showed that when they ate out, they consumed more calories, especially from fats and sugars (3).

Of the 9,000 teenagers involved in the study, between 24 and 42 percent had gone to a fast-food establishment and 7 to 18 percent had eaten in sit-down restaurants when asked about 24-hour recall of their diets on two separate occasions.

Researchers calculated that this resulted in increases of 310 calories and 267 calories from fast-food and sit-down restaurants, respectively. This is not to say we shouldn’t eat out or that children should not eat out, but that we should have more awareness of the impact of our food choices. For example, many municipalities now require calories be displayed in chain restaurants.

Quality of calories

Blueberries are one of the most nutrient dense and highest antioxidant foods in the world.

It is important to be aware of the calories we are consuming, not only from the quantitative perspective but also from a perspective that includes the quality of those calories. In another study involving children, the results showed that those offered vegetables for snacks during the time that they were watching television needed significantly fewer calories to become satiated than when given potato chips (4). The authors commented that this was true for overweight and obese children as well, however, they were more likely to be offered unhealthy snacks, like potato chips.

In a study published in JAMA in June 2012, the authors state that we should not restrict one type of nutrient over another but rather focus on quality of nutrients consumed (5). In my practice, I find that when my patients follow a vegetable-rich, nutrient-dense diet, one of the wonderful “side effects” they experience is a reduction or complete suppression of food cravings. As far as mindless eating goes, I suggest if you are going to snack while working, watching TV or doing some other activity, then snack on a nutrient-dense, low-calorie food, such as carrots, blueberries or blackberries. If you don’t remember how many vegetables or berries that you ate, you can take heart in knowing it’s beneficial. It can also be helpful to keep a log of what you’ve eaten for the day, to increase your cognizance of distracted eating.

Therefore, rather than counting calories and becoming frustrated by the process, be aware of the impact of your food choices. Why not get the most benefit out of lifestyle modifications with the least amount of effort? Rather than having to exercise more to try to compensate, if you actively choose nutrient-dense, low-calorie foods, the goal of maintaining or losing weight, as well as preventing or potentially reversing chronic diseases, becomes attainable through a much less painful and laborious process.

References: (1) J Exp Biol. 2013; Abstract 367.2. (2) Am J Clin Nutr. 2013 April;97:728-742. (3) JAMA Pediatr. 2013;167:14-20. (4) Pediatrics. 2013;131:22-29. (5) JAMA 2012; 307:2627-2634.

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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Huloin Xin. Photo courtesy of Brookhaven National Laboratory

By Daniel Dunaief

The unexpected appearance of Swiss cheese may be preferable to the predicted presence of a balloon. When it comes to the creation of catalysts for fuel-cell-powered vehicles, the formation of a structure that has miniature holes in it may reduce costs and improve energy efficiency.

Using a state-of-the-art facility where he also supports the work of other scientists around the world, Huolin Xin, an associate materials scientist at the Center for Functional Nanomaterials at Brookhaven National Laboratory, recently made the discovery about the structure of a cheaper catalyst. Xin and his collaborators published their work in Nature Communications.

Huloin Xin. Photo courtesy of Brookhaven National Laboratory

The finding “goes against conventional wisdom,” Xin said. “If you have a precursor that’s nanometers in size that’s a metal and you heat it up in oxygen, normally, it would grow into a hollow structure, like a balloon.” Instead, Xin and his colleagues discovered that mixing nickel and cobalt produces a structure that has porosity but is more like spherical Swiss cheese than a balloon. The new architecture has more material crammed into a smaller region than the hollow balloon. It is also stronger, creating a broader range of potential applications.

Scientists at Brookhaven and at other institutions around the world are seeking ways to take advantage of the growing field of nanotechnology, in which physical, electrical or other types of interactions differ from the macromolecular world of hammers, nails and airplane wings. These nanomaterials take advantage of the high surface area to volume ratio, which offers promise for future technologies. What that means is that these materials contain numerous surfaces without taking up much space, like an intricate piece of origami, or, in Xin’s case, a sphere with higher packing density.

The potential new catalyst could be used as a part of an oxygen reduction reaction in an alkaline environment. In a car that uses hydrogen, the reaction would produce water with zero emissions, Xin said. To see the structure of this catalyst, Xin used environmental transmission electron microscopy and electron tomography. The TEM uses computed axial tomography. This is similar to the CAT scan in a hospital, except that the sample Xin studied was much smaller, about 100 nanometers in size, which is 100 times thinner than the width of a human hair.

In addition to determining and defining the structure of the final product, scientists are trying to understand the process that led to that configuration. They can use the environmental transmission electron microscope, which allows gas flowing to study the formation of the catalyst.

Charles Black, the director at the Center for Functional Nanomaterials, said Xin is “off the charts talented” and is a “world leader” in figuring out ways to get more information from the electron microscope. Xin, Black said, has helped create a three-dimensional picture by tilting a two-dimensional sample at different angles in the microscope. “He had already made great strides in improving the speed with which this could be done,” Black said. “He’s also improved the process to the point where you don’t have to be a super expert to do it anymore.”

By slowing the reaction in the nickel-cobalt catalyst down and studying how it forms, Xin uncovered that the shell is not solid: It has pinholes. Once those small holes form, the oxygen infiltrates the pores. The process repeats itself, as shells form, then break up, then oxygen forms another shell, which breaks up, until the process leads to a spherically stacked collection of Swiss cheese structures. The process is ready for industrial-scale applications, Xin said, because the whole synthesis involves putting the elements into a furnace and baking it. While this could have applications in fuel cells, the catalyst still awaits a breakthrough technology with alkaline fuel cells.

The technological breakthrough Xin awaits is an alkaline membrane that can conduct a hydroxyl group. “We are definitely doing research for the future,” he said. “We’re still awaiting the essential element, which is the ionic conductive membrane, to become a technologically mature product.” Xin isn’t focused on creating that membrane, which is a task for organic chemists. Instead, his main focus is on inorganic materials.

As a member of the BNL staff at the Center for Functional Nanomaterials, which is a facility that provides technical support to other scientists, Xin spends half of his time with other researchers on the TEM and half of his time on his own research. “We really have been fortunate to have found someone like [Xin] who wants to excel in both sides of his mission,” Black said “Someone as talented as [Xin], who is very smart with big ideas and increasingly ambitious in terms of what he wants to accomplish for himself … checks his ego at the door and he helps others accomplish their goals.” To improve his ability as a colleague, Xin reads about what the users of the TEM are doing and talks with them about their work.

Xin has been working at BNL for over three years. When he’s not in the lab, Xin enjoys traveling to snorkel in the U.S. Virgin Islands, including his favorite destination, St. John. A skier, Xin’s favorite winter recreational mountain is Lake Placid. Xin grew up in Beijing, where his father is a professor in a business school and his mother is an engineer. He appreciates the opportunity to engage in a broad universe of fields through the work he does at BNL and  appreciates the scientific partnerships he’s formed. “My primary focus is on creating novel microscope techniques that can advance the electron microscopy field,” he explained. “I apply them to a variety of materials projects.” Xin estimates that half of his materials application projects come from collaborators.

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Skip the cookies and milk this year and reach for a piece of fruit or vegetable instead.

By Dr. David Dunaief

Dear Santa,

This time of year, people around the world are no doubt sending you lists of things they want through emails, blogs, tweets and old-fashioned letters. In the spirit of giving, I’d like to offer you ­— and maybe your reindeer — some advice.

David Dunaief, M.D.

Let’s face it: You aren’t exactly the model of good health. Think about the example you’re setting for all those people whose faces light up when they imagine you shimmying down their chimneys. You have what I’d describe as an abnormally high BMI (body mass index). To put it bluntly, you’re not just fat, you’re obese. Since you are a role model to millions, this sends the wrong message.

We already have an epidemic of overweight kids, leading to an ever increasing number of type 2 diabetics at younger and younger ages. From 2005 to 2007, according to the CDC and NIH, the prevalence of diabetes increased by an alarming rate of three million cases in the U.S. The rate is only getting worse. It complicates the issue that approximately two-thirds of the U.S. population is overweight and/or obese. This is just one of many reasons we need you as a shining beacon of health.

Obesity has a much higher risk of shortening a person’s life span, not to mention quality of life and self-image. The most dangerous type of obesity is an increase in visceral adipose tissue, which means central belly fat. An easy way to tell if someone is too rotund is if a man’s waist line, measured from the navel, is greater than or equal to 40 inches and for a woman is greater than or equal to 35 inches. The chances of diseases such as pancreatic cancer, breast cancer, liver cancer and heart disease increase dramatically with this increased fat.

Santa, here is a chance for you to lead by example (and, maybe, by summer, to fit into those skinny jeans you hide in the back of your closet). Think of the advantages to you of being slimmer and trimmer. For one thing, Santa, you would be so much more efficient if you were fit. Studies show that with a plant-based diet, focusing on fruits and vegetables, people can reverse atherosclerosis, clogging of the arteries.

The importance of a good diet not only helps you lose weight but avoid strokes, heart attacks, peripheral vascular diseases, etc. But you don’t have to be vegetarian; you just have to increase your fruits, vegetables and whole grain foods significantly. With a simple change, like eating a handful of raw nuts a day, you can reduce your risk of heart disease by half. Santa, future generations need you. Losing weight will also change your center of gravity, so your belly doesn’t pull you forward. This will make it easier for you to keep your balance on those steep, icy rooftops.

Skiing is a great way to get fit.

Exercise will help, as well. Maybe for the first continent or so, you might want to consider walking or jogging alongside the sleigh. As you exercise, you’ll start to tighten your abs and slowly see fat disappear from your mid-section, reducing risk and practicing preventive medicine. Your fans everywhere leave you cookies and milk when you deliver presents. It’s a tough cycle to break, but break it you must. You — and your fans — need to see a healthier Santa. You might let slip that the modern Santa enjoys fruits, especially berries, and veggies, with an emphasis on cruciferous veggies like broccoli florets dipped in humus, which have substantial antioxidant qualities and can help reverse disease.

As for your loyal fans, you could place fitness videos under the tree. In fact, you and your elves could make workout videos for those of us who need them, and we could follow along as you showed us “12 Days of Workouts with Santa and Friends.” Who knows, you might become a modern version of Jane Fonda or Richard Simmons!

How about giving athletic equipment, such as baseball gloves, baseballs, footballs and basketballs, instead of video games? You could even give wearable devices that track step counts and bike routes or stuff gift certificates for dance lessons into people’s stockings. These might influence the recipients to be more active.

By doing all this, you might also have the kind of energy that will make it easier for you to steal a base or two in this season’s North Pole Athletic League’s Softball Team. The elves don’t even bother holding you on base anymore, do they?

The benefits to a healthier Santa will ripple across the world. Think about something much closer to home, even. Your reindeer won’t have to work so hard. You might also fit extra presents in your sleigh. And Santa, you will be sending kids and adults the world over the right message about taking control of their health through nutrition and exercise. That’s the best gift you could give!

As you become more active, you’ll find that you have more energy all year round, not just on Christmas Eve. If you start soon, Santa, maybe by next year, you’ll find yourself parking the sleigh farther away and skipping from chimney to chimney.

Wishing you good health in the coming year,

David

P.S. I could really use a new baseball glove, if you have a little extra room in your sleigh.

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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A mug of eggnog sets the tone for the holidays

By Bob Lipinski

Bob Lipinksi

When I think of “winter drinks to warm me up,” my thoughts immediately run to sitting in a ski lodge after a day on the slopes watching the snow fall through a large picture window, while snuggled in front of a roaring fire with a warm drink in my hand.

Let’s forget the slopes for a moment and pretend you’re home; perhaps just after finishing shoveling snow, relaxing and needing something to remove the chill and warm your bones. I have just the remedy for you.

Cocktails or drinks served warm or even hot have been with us for hundreds of years; some made in the U.S. and others take their history, tradition and ingredients from far off lands. Below are some of my favorite beverages to “take off the chill.”

Eggnog: A rich, nonalcoholic dairy beverage made with egg yolks, cream and sugar and generally served during cold weather. The alcoholic version includes brandy or rum as well. The word “eggnog,” first used around 1775, is probably a corruption of “Egg-and-Grog.”

Mulled wine: (United States) A sweetened and spiced red wine drink to which sugar, lemon peel and spices such as nutmeg, cloves and cinnamon are added. It is then heated by a loggerhead and served very warm to hot. A type of mulled wine made in Austria and Germany is “glühwein.” Below are several types of mulled wine drinks … Bishop, glögg and Negus.

Bishop: (England) One of the many versions of a mulled wine popular with undergraduates at Oxford and Cambridge in the eighteenth and nineteenth centuries. It is made with port wine, sugar, spices and an orange stuck with cloves. The drink is then heated and served warm. It is a traditional beverage in England and northern Europe.

Glögg: (Nordic countries) A traditional hot-spiced drink similar to hot mulled wine usually consumed during the cold weather. It is made from a combination of aquavit or brandy, red wine, cardamom, cloves, sugar, raisins, almonds and other ingredients. Glögg is served warm in glasses containing a small cinnamon stick, raisins, currants or almonds.

Negus: (England) A hot wine (generally port or sherry) drink often sweetened and flavored with various spices, named after Colonel Francis Negus (1670–1732), an English military officer.

Hot buttered rum dates back to the 1650s in New England

Hot buttered rum: A cocktail consisting of dark rum, brown sugar, cloves, butter and boiling water, dating back to the 1650s in New England.

Hot toddy: (England) A drink dating back to the 1700s consisting of brandy, whiskey or other distilled spirits with hot water, sugar, lemon juice, cloves, cinnamon and other spices. Toddy is derived from the Hindu word “tari” used for the sap or juice of a palm tree. This sap was often fermented to create an alcoholic beverage. If you can’t find a hot beverage while out on the slopes, then perhaps look for a Saint Bernard dog, usually identified with the carrying of a small keg of brandy or other distilled spirits around its neck to give relief and warmth to stranded skiers.

Happy Holidays!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

By Barbara Beltrami

This year, come Dec. 24, there is a holiday dinner most likely waiting some place in the wings for most of us. With all the past month’s hustle and bustle and preparation, we will finally don our finest or perhaps our most comfortable and sit down to a delicious dinner with family and friends.

When I think of a holiday dinner, I think of savory aromas wafting through the house and I always think of a roast and my uncle carving it in the kitchen while we kids snatched the small pieces that fell to the side of the carving board. I think of the first course that was always tomato juice, celery and olives. Then, borne on a platter came the aforementioned roast, the gravy straight from the roasting pan, the standard roasted potatoes and boiled vegetables. It was elegant and special, but in retrospect, it wasn’t very good!. Dessert? I honestly don’t remember.

Many years later here at my table there is still the obligatory roast. But we start with something like stuffed artichokes and go on to perhaps a potato rosti (a large plate-size potato pancake) and roasted root vegetables with lots of herbs and onions. And dessert is a delving into the bounty of holiday cookies accompanied by a homemade sorbet.

No matter what or when your celebration, I wish you a very happy holiday.

Stuffed Artichokes

YIELD: Serves 8

INGREDIENTS:

8 large artichokes, washed, trimmed and stems removed, ½ inch of bottoms sliced off so chokes can stand upright

4 cups unseasoned bread crumbs

2 cups grated Parmesan cheese

½ cup chopped fresh flat leaf parsley

4 garlic cloves, minced

½ cup extra virgin olive oil

Juice of half a lemon

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: Pry the artichoke leaves apart just enough so that you can stuff in between them. Combine the bread crumbs, cheese, parsley, garlic, oil, lemon juice, salt and pepper. Stuff bread crumb mixture in between leaves. Stand the stuffed artichokes in a large heavy saucepan and carefully pour in enough water to come halfway up the artichokes. Cover and simmer at least an hour until chokes are completely soft. Serve hot, warm or at room temperature.

Potato Rosti

YIELD: Serves 8

INGREDIENTS:

2 pounds potatoes, peeled, washed and grated (use large holes of grater)

1 medium onion, grated

Salt and freshly ground black pepper, to taste

2 to 3 tablespoons butter or extra virgin olive oil

DIRECTIONS: Mix the grated potatoes, onion and salt and pepper. Let stand a few minutes. Do not worry about discoloration. Drain and squeeze excess liquid from mixture. In a large nonstick skillet (8 to 9 inches), heat butter or oil. Add potatoes and with back of large spoon, spread mixture to sides of pan so it completely covers bottom. Tuck in any stray shreds so they don’t burn. Cook over medium heat until bottom is golden brown and potatoes on top are opaque, about 10 minutes. Turn off heat.

Slide the rosti onto a large plate; cover with another upside down large plate and flip so that bottom plate is on top. Gently slide rosti back into skillet with golden side up and cook over low-medium heat until bottom is golden, about 6 to 8 minutes. Test center to be sure it’s cooked through and potatoes are soft. Slide onto serving plate and serve hot or warm.

Roasted Root Vegetables

Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

YIELD: Serves 6 to 8

INGREDIENTS:

½ pound beets

½ pound rutabaga

½ pound butternut squash

½ pound carrots

½ pound parsnips

½ pound turnips

2 medium red onions

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Course salt and freshly ground pepper, to taste

DIRECTIONS: Preheat oven to 400 F. Peel and remove stems or seeds, wash and cut vegetables into 2-inch chunks. In a glass or ceramic baking dish, toss together the vegetables, olive oil, balsamic vinegar, herbs, salt and pepper until everything is evenly coated. Bake, turning vegetables occasionally with spatula, until they are tender inside and slightly crisp on the outside, for 45 minutes to one hour. Adjust seasoning, if necessary. Note: Vegetable amounts can be varied and need not be exact. For instance, if you like beets but don’t like rutabagas, adjust amounts accordingly.

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