In December 2014 the federal government passed a law known as the Achieving a Better Life Experience Act, also known as the ABLE Act. This law allows family members of a disabled person to create an account that is exempt from federal income tax to be used for certain “qualified expenses” related to the person’s disability. This act is created under the same provisions of the tax code as 529 plans for college savings although they have different rules governing the plans.
Unlike the college savings plans, the beneficiary of the New York ABLE Act accounts must have been deemed disabled prior to 26 years old. If a beneficiary is entitled to Supplemental Security Income (SSI) or Social Security Disability Income (SSDI), they are automatically eligible. However, if they are not entitled to these sources of income, there are other methods of proving disability that will establish eligibility. The account can be created by any person, and the owner can be the beneficiary or their parent, legal guardian or representative of that beneficiary.
However, it is important to note that there is a maximum contribution of $14,000 annually, the federal gift tax exemption amount. Each beneficiary can only have one ABLE account created for their benefit. This could create an unintended tax liability if there is no coordination among the persons that wish to contribute to the account. ABLE accounts are meant to supplement the government benefits that a disabled person is receiving. In New York, ABLE account funds are not counted as a resource at all for Medicaid eligibility for the disable beneficiary of the account. For an individual who is receiving SSI, the account is not considered a resource as long as it is below $100,000.
The benefit of having an account like this is that the disabled individual can access the account on their own without requesting a distribution from a trustee as they would have to do with a supplemental needs trust. The accounts can be used to pay for “qualified expenses,” including but not limited to education, transportation, training, legal fees, etc. The expense must be one that is related to the person’s disability and provides them with a resource that will improve their health, independence or quality of life. If the funds are misappropriated to an expense that does not fall into this category, there is a 10 percent penalty and the full amount of the nonqualified expense will be deemed an available asset for Medicaid or SSI eligibility purposes.
Upon the death of the account beneficiary, there is a payback to the Medicaid program for services rendered. This payback includes services to the beneficiary starting on the date the account was created. If a beneficiary received services for 20 years before the account was created, there is no payback to Medicaid for the prior 20 years of services.
The ABLE Act provides a new and creative vehicle for disabled persons to have access to additional assets while maintaining their government benefits. However, these accounts are, in most cases, a supplement to traditional planning for persons with disabilities. If a beneficiary has multiple persons that wish to leave assets to them that may exceed $14,000 per year in contributions or $100,000 in total, a supplemental needs trust will be more beneficial than the ABLE account. Money that is contributed to a disabled person from a third party can go into a trust that does not require payback to the Medicaid program. If funds are given outright to the disabled person who subsequently places it into a trust, this is considered a first-party supplemental needs trust and it also requires a payback to Medicaid.
New York State signed the ABLE Act into law in December 2015. However, these accounts are not yet available to New York State residents. While the state says they may be available at the end of 2016, there is no set date for the program launch.
Nancy Burner, Esq. practices elder law and estate planning from her East Setauket office.
Voters wait outside the first Presidential debate at Hofstra University. Photo by Victoria Espinoza
By Fr. Francis Pizzarelli
It amazes me how socially indifferent so many young people are today. Every semester I take an informal survey on how many of my students are registered to vote; how many know who is running for elected office and what his or her social platform is about. The number of students who are not registered is most disturbing. Probably a little more than half are registered to vote and less than 20 percent of those students are planning to vote. Most of them have no idea what the candidates stand for.
However, the most shocking issue was their indifference. Many expressed that voting was a waste of their time because their vote does not count. A number of students expressed that our political system is so corrupt and inept, they wanted nothing to do with it. They expressed frustration that from their perspective government only paid attention to special interest groups and not to the real needs of their constituents.
As we continued this conversation, it became apparent to me that too many of our students are academically bankrupt when it comes to government, social policy and human affairs. Many of these students believe that special interest and community opinion on issues is shaped by what CNN or Fox News reports. Their lack of understanding of our political system is a poor reflection on our educational system. We definitely need to do more to educate and engage our students in our political process. They are our future leaders.
The debates this presidential election year were a disgrace. They were not true debates. Neither candidate really answered the questions posed within the time frame that was established. The moderators were too timid and did not keep the candidates on task. Thankfully “fact finders” clarified and corrected all the misleading and blatantly false statements that were made. Neither candidate made a strong case for his/her political agenda or what they really were going to do to change and transform America if elected president. Instead of watching two well-educated candidates debate the serious issues facing our nation, we heard countless ad hominem attacks directed to each other. At times, it was very entertaining but lacked any real substance or helpful information.
One of my graduate students asked if those who run for public office are the best that we have to offer! It’s an interesting question. Another question was why don’t the best of the best choose public service as a possible career? Look at what we do to those who choose to serve our nation. Our focus is never on their ability to lead and serve and the political agenda they advocate for; but rather we focus on exploiting their family and every misstep or imperfection they possess. Why would anyone in their right mind want to subject their family to that kind of public scrutiny that is genuinely unconscionable? If we want the best of the best to lead us, then we must treat them with dignity and respect. We must work harder at attacking the issues and not the person. As a nation we deserve the best to lead us.
Fr. Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.
Often referred to as France’s gift to Long Island, Guy Reuge, executive chef of Mirabelle Restaurant and the Mirabelle Tavern at the Three Village Inn in Stony Brook, has a lot to celebrate. Last fall he opened a new restaurant on Main Street in Cold Spring Harbor, Sandbar, launched Le Vin Wine Bar and Tapas at the Smith Haven Mall in Lake Grove in collaboration with Christophe Lhopitault, and just this week released an autobiographical cookbook, “A Chef’s Odyssey.”
I recently had the privilege of sitting down with Chef Reuge at his restaurant at The Three Village Inn as he reflected on his journey from north-central France to Long Island.
Chef Guy Reuge. Photo by Lynn Spinnato
I’ve read that you began your training at age 14. Did you know early in life that you wanted to be a chef?
I developed a passion for cooking when I was about 10. I loved baking with my mother. I’d wake up early to help her make Sunday lunch. I loved to roll dough with her. That’s where my early passion began. But things were different in those days. You either went to school or you found an apprenticeship, as I did. My father was a mason. We didn’t have much money and for me to leave the house and go to work somewhere where I would eat, I would sleep, I would be taken care of — with clothes and so on, it was a good way out for my parents who were not very poor, but also not very rich.
What made you decide to come to America?
I grew up in Orléans, where there was an American army base. As a kid, I saw American soldiers every day. In 1963 I was 10 years old when the family of an American soldier moved [in] across the street. So, there was the father, the mother, two sons and a daughter. The boys were about my age. Although we did not speak the same language, kids play together. I was so impressed with them. It’s the first time I saw a woman with pants — smoking a cigarette! And they would do “the barbecue” in the summer and invite me — with hot dogs and Wonder bread! Once or twice they took me to the camp, where they had a movie theater. This was my first encounter with Elvis Presley and I said, “Wow, that guy is good.” I decided one day I would go and visit America.
So when, and how, did you find your way to the United States?
Coming out of military service, I found a job in Freebourg, Switzerland. [But] it was not a good situation for me. So after two months I was looking for another job. [In] the newspaper was an ad [from] a Swiss man, established in America, looking for a chef. I answered the ad. His name was George Rey and he owned a restaurant on 55th Street, between Fifth and Sixth Avenues. He wanted someone quickly. I came to this country on a one-way ticket — no visa to work, only a tourist visa. I just wanted to try it. And, of course, I fell in love with New York. I got a lawyer and [began the process] of becoming legal in this country; a foreign resident with a green card, good for one year. And then, you have to renew it.
So now you were officially a New Yorker?
Not yet. In 1974 I returned to France with money to spend. That was new to me. I traveled to Morocco, to Spain — and spent time with friends in France. But I knew my green card was about to expire again, so I returned to America in late ‘74. Upon arriving in New York the second time, I met friends in a nice pub where we used to hang out. (P.J. Clarke’s; it still exists.) When we arrived there was a table of giggling girls. A few of them spoke French [and my English was not so good]. We stayed to talk. One of them was to become my wife.
Tell me about her and how your lives came together.
[Maria] had moved from Virginia [after college] and was working as a receptionist at Gourmet Magazine. Before long she was offered an editor position. [The publisher] decided to put out a book called “Gourmet France.” Half the book would be about traveling in France, and half recipes from great restaurants. Sally Darr, head chef for Gourmet, went to all kinds of restaurants and got all kinds of recipes for the book. By then, people [at Gourmet] knew I was a chef and the editor-in-chief asked me to help. For one year, beside my restaurant work, I tested recipes for Gourmet. I could buy whatever I wanted, so I shopped at Jefferson Market, at Balducci’s, at Zabar’s — the best stores in New York at the time. My friends loved me because on the weekend I would cook and invite them for dinner. The book was published in 1977. My name is not on it, but I had a great time doing it.
So then you married Maria?
We had a good relationship, but I wanted to move back to France — she wanted to stay in New York. We decided to part. I landed a job as a chef in a restaurant in Luneville, in eastern France. The restaurant was called Georges de la Tour (named for a 16th-century artist from there). We opened a great restaurant in the wrong place. It was a small town, very provincial, people were not open to the prices or the type of cuisine we were doing. It was challenging. And, to tell you the truth, I missed Maria. And she missed me. The restaurant was going so-so, and my father had died of cancer, when Maria sent me a letter. Sally Darr and her husband decided to open a restaurant called La Tulipe. She asked Maria if I would come back to New York to be her chef. My green card was about to expire again. So I returned to New York.
Tell me about that restaurant.
La Tulipe was at 13th Street and Sixth Avenue. I went to look at it as soon as I arrived. It was a shell of a building. There was nothing there and I realized the restaurant was not [going] to open any time soon. So I found a job in one of the best restaurants in New York, Le Cygne (The Swan) as “chef saucier” [and spent my days] making 16 different sauces every day. A year later, La Tulipe opened. It was a small restaurant with about 65 seats. In France they were doing “nouvelle cuisine,” and we were its precursor in [the U.S.]. We’d serve 30 to 40 customers a night. Then Times food reviewer Mimi Sheraton decided — within three visits — we were worthy of three stars which, in those days, put you on the map. We were packed every night from then on. Every big wig, every politician ate there. And celebrities: Danny Kaye, Mary Tyler Moore, Candice Bergen, Mary Travers, and the biggest thrill of all — James Beard. Those were my days at La Tulipe — very glamorous.
After spending all those years in New York City, how did you come to open Mirabelle in St. James?
Maria’s uncle Philip Palmedo lived in Old Field. He was a businessman, a physicist by training, and very fond of French food. He said to me, “Guy, why don’t you open your own restaurant?” I said I didn’t have enough money. He said, “Well, if I help you raise capital, would you [put] your restaurant in my neck of the woods?” We did a lot of little dinners at his home, invited a lot of people and put together a group of 50 investors. I found a location, Maria left Gourmet and I left my chef position at Tavern on the Green. We were young and ambitious. Nothing scared us. We were sure to be a success. A food editor at Newsday became interested in Mirabelle. She and a photographer followed us for three months during construction of the restaurant. When we opened in late December, she did a big spread on us. And we were on the map; packed every day. We opened with a three-star review in the New York Times from Florence Fabricant and [the critic] at Newsday gave us four stars.
Why did you relocate Mirabelle to the Three Village Inn?
Projects like [Mirabelle] are nice when they are young. The first 10 years you do well. Then things change. Other restaurants open. Trends change … I made a mistake, too. I opened a restaurant with partners in New York City in 2000. It was a fiasco. We lost a lot of money and came back to St. James. In 2007 a friend asked me, “wouldn’t you like to own the Three Village Inn?” He said, “if you can make a deal with the owner, we’ll go in together.” I always loved this place and thought we could do something interesting. I approached the Lessing’s Group but they told me it’s not for sale. Three months later CEO Michael Lessing called. “So, how about you sell your restaurant, we revamp the Three Village Inn, and you come in as the chef.” My life would change; I’d be corporate instead of being on my own, but we could make Mirabelle a success again. We transferred the name Mirabelle and the restaurant was reborn in 2008.
Beside breathing new life into Mirabelle, did the link with the Lessing’s bring other opportunities?
Yes. Mr. Lessing asked me to put a restaurant in his hometown of Cold Spring Harbor. We found a place, built the building from scratch, and it’s a beautiful restaurant we call Sandbar. Highly successful, it’s fully booked every night, thanks to good reviews in the Times and three stars in Newsday.
You’ve won many prestigious culinary awards. Which means the most to you?
I became a Master Chef of France in 1991. I never thought I would accede to that. I admire the chefs among that group. It’s an elite. Jean-Michel Bergougnoux, chef at Le Cygne, and Andre Soltner at Lutece sponsored me. And then [there is the] trophy — every year one of the Master Chefs gets it. I won the trophy in 2006 — a beautiful Toque d’Argent (silver chef’s hat) that you keep in your restaurant for a year. I received it at Le Cirque. There was a big ceremony and the French ambassador was there. It was nice. In France, we love our medals.
Do you have a favorite dish?
Not really. For me cooking is something that is based on your mood. So you are in the mood for fish because you go to a pier and you see a fisherman coming with a fish, and you think, “Oh my God, I would love to cook this.” To me, the situation sets the mood and the mood sets the food. I love everything. The beauty of working as a chef in this country is that you have so many influences: Asian, Mexican, so many others.
Tell me about Le Vin at Smith Haven Mall.
It’s a project I put together with Christophe Lhopitault who owns Lake Side Emotions [wine shop] across the street [in the Stony Brook Village Center.] We decided to get together to open a little wine bar. The wine is sold at a very good price, by the glass or by the bottle. We have a blackboard menu, which is all tapas, but with a French flair. The menu changes every two months. It’s challenging because it’s in the mall and people are not used to that. There’s an entrance from the food court and one from outside, [so we’re not limited to the mall’s hours]. Once inside you have no idea you are in a mall. It’s a breath of fresh air.
Do you have retirement plans?
I am getting older and people ask, “Why do you still do this?” It’s been 47 years. My role model is Paul Bocuse. He just turned 90, and although he does not cook anymore, he is still active in the business. I have no desire to give up what I am doing either, as long as I am healthy. Every day I come to work excited about it. I love projects. In this business we are constantly with young people. It keeps you young.
Book signings:
Three Village Inn
Tonight, Thursday, Oct. 20, Chef Guy Reuge will host a special book signing dinner in celebration of the release of his cookbook, “A Chef’s Odyssey,” at the Three Village Inn, 150 Main St., Stony Brook at 7 p.m. The night will feature a four-course prix fixe menu highlighting a selection of the chef’s classics. Menu items, subject to change, include panisses with harissa mayonnaise (first course); maple glazed quail and fried eggplant with lime and sherry-maple syrup (second course), aged shell steak and red wine braided beef short rib with an autumn vegetable medley or woven sole and salmon sauce Duglere (third course); and Gâteau Mirabelle and petits fours (fourth course). Cost is $110 per person and includes a copy of the cookbook and dinner. Reservations are requested and can be made by calling 631-751-0555.
Book Revue
On Nov. 7, the Book Revue, 423 Park Ave., Huntington will welcome Chef Guy Reuge who will sign copies of “A Chef’s Odyssey,” at 7 p.m. For more information, call 631-271-1442 or visit www.bookrevue.com.
Alfredo Fontanini in front of a poster of a neuron in his office. Photo from Alfredo Fontanini
By Daniel Dunaief
Pull into the parking lot of your favorite restaurant and you can almost taste the onion rings, the fresh baked bread or the steamed clams. The combination of the sign, the smell of the food piped out of the familiar building, and even the familiar voice of the restaurant owner welcoming you back is a hint of the experience of eating. Indeed, when these anticipatory stimuli are a part of the dining experience, they contribute to forming flavor.
Alfredo Fontanini, an associate professor in the Department of Neurobiology & Behavior at Stony Brook University, recently conducted research on rodents in which he explored how other senses — touch, taste, smell and sight — contributed to the part of the brain responsible for taste, the gustatory cortex.
In work published recently in the journal eLife, Fontanini demonstrated that rats who heard particular sounds, smelled odors, felt a puff of air against their whiskers, or saw the flash of an LED light before they ate showed increased activity in the gustatory cortex even before they started eating. If this experiment sounds familiar, it’s because Russian scientist Ivan Pavlov demonstrated the anticipation of food in conditioning experiments with dogs, showing that their digestive systems became active when they heard a tone before they ate, associating the sound with the presentation of food.
Dr. Alfredo Fontanini looks at slides of the gustatory cortex, the part of the brain that mediates the perception of taste. Photo from Stony Brook University
Fontanini took this research further, however, showing that the brain regions responsible for taste can, and did, show activity prior to eating. “As we paired the stimuli in a Pavlovian task, the animal would produce mouth movements and licks in response,” Fontanini said. These movements were not there right away, but developed after three to seven days of training, suggesting that the animal could infer taste. He recorded the responses of single neurons in the gustatory cortex. Before conditioning, the neuronal response in the gustatory cortex varied according to the sense stimulated. Prior to training, neurons in the gustatory cortex showed a 16 percent response, while that went up to 33 percent after learning. “This suggested that the stimulation was predictive of taste,” Fontanini said. “More neurons were integrating between all the stimuli.”
Donald Katz, a professor of psychology at Brandeis University who oversaw Fontanini’s graduate research for five years, suggested that his former student was one of a few neuroscientists studying how anticipation of an experience, knowing what’s coming, impacts how the brain handles that experience. This study, he explained in an email, “makes perfect sense — while few researchers study how different sensory systems work together, it is well-known that taste is linked to all of the other senses. It is of great evolutionary import that this be so,” because the animal that can recognize something good to eat at the greatest distance will be the one that eats.
Katz described Fontanini’s recent work as a “wonderful finding in that it provides a substantial, natural extension” to work completed in his lab, Katz’s lab and those of other scientists. In exploring which specific senses are most important to the gustatory reflex, Fontanini said olfaction and touch are considered more relevant for food-related decisions. “These are animals that use these senses to navigate their world and explore food,” he said.
In the bigger picture, Fontanini would like to understand how the brain integrates and fuses sensory perceptions with emotions. He explained that one of the tests in animal models of depression is to look at how much a test subject still likes something sweet. “Studying taste allows us to understand how the brain creates pleasure or creates aversion that negates emotions,” he said.
Fontanini plans to extend this study to additional research. He would like to know the neurological pathways that link the visual, auditory, somatosensory and olfaction senses that contribute to forming an expectation about taste. He is also eager to understand how the anticipatory activation influences the way taste is perceived. This, he explained, would be a way to explore how expectations shape perception.
Fontanini, who grew up in the town of Brescia, Italy, which is near Milan, arrived at this particular field of research because of his interest in understanding perception and emotion. He would like to explore how the brain creates emotions. Recognizing the multisensory element to taste and eating, Fontanini suggests that understanding how olfaction and taste can interact may lead to eating sweets where the smell enhances the flavor and taste, even of a lower-calorie dessert, like a piece of chocolate cake. “If you can leverage more of the odor and less” of the taste, “you can find a way of having that richness without the need for overwhelming sweetness.”
A resident of Setauket, Fontanini lives with his wife Arianna Maffei, who is an associate professor in the Department of Neurobiology & Behavior at Stony Brook and their 11-year-old son Carlo. Relying on vocabulary of the gustatory cortex, Fontanini suggested Long Island has a “soothing sweetness” that springs from the quaint and beautiful setting his family enjoys.
As for his work, Fontanini said studying taste in the brain is challenging. “What happens when you taste chocolate: are you activating chocolate neurons or are you activating a complex pattern of activity?” The answer, he said, describing taste while borrowing from another sense, is much more like a musical ensemble during a symphonic experience than like a solo. “Understanding how taste is represented in the cortex is incredibly complex,” he said.
An open terrarium with various cacti and succulents should be watered up to twice a month. Stock photo
By Ellen Barcel
If you have limited growing space or just love plants indoors, consider setting up a terrarium. It’s also an ideal project for children since it needs minimum care and is small enough that they don’t feel overwhelmed by large plants.
Usually a terrarium is a closed clear glass container that creates its own little ecosystem. This cuts down on work, especially watering. The water evaporates from the plants and soil and then “rains” down on the plants inside. You need to be able to open the container for maintenance and to let it dry out a bit if there’s too much water in it. A closed terrarium can also be made from a plastic container. You just want it to be clear so that light easily penetrates.
You can also set up an open terrarium, which has no cover. Whether you decide to use a cover for the terrarium depends on what type of plants are used. If you fill the terrarium with succulents and cacti, leave it open and water perhaps once or twice a month. Nothing kills a cactus quicker than too much moisture. A container with a narrow neck is not really suited for an open terrarium as it will hold too much water in. A narrow neck container is also difficult to plant and tend. If you use plants that require weekly (or more) watering, then use a cover to create a closed system.
Ideal plants for a closed terrarium include woodland and tropical plants. Generally, terrarium plants are those found in the indoor (houseplant) section of a nursery. They tend to be smaller and therefore fit in the container better. Also, remember that the air inside a closed terrarium can become quite warm, making it ideal for tropical plants. Black mondo grass makes quite a statement against other green plants, but it does grow to over a foot tall, so works in a larger terrarium. Iron cross begonia is stunning with its red and green leaves. It needs sufficient humidity; so don’t plant it in with your succulents or cacti.
When selecting potting soil, select one designed for terrariums (peat moss, vermiculite and perlite). Do not use garden soil for several reasons. One, potting soil has been sterilized so that no pathogens are introduced into the terrarium. Two, garden soil most likely contains weed seeds, something you do not want to introduce into the system. Put a layer of pebbles on the bottom, then the potting soil on top to increase drainage. Outside of swamp plants, you don’t want to drown roots. No wet feet!
When selecting plants, make sure that they all have similar requirements: the same amount of fertilizer, sunlight, room temperature, etc. So, read the plant tags carefully. Remember that virtually all plants have some need for light, but some want full sun (six or more hours of sunlight) while others tolerate a fair amount of shade.
When selecting the container for your terrarium, keep in mind the weight of soil, glass, plants, water, etc. — large terrariums can get quite heavy. If you plan to occasionally move it, take the weight into consideration. How much can you comfortably lift without damaging the terrarium and yourself.
Terrariums can range in size from tiny to enormous. I’ve seen coffee tables designed as terrariums, hanging terrariums, some that look like tiny greenhouses, fish tanks, jars and even coffee pots. So select the container with an eye to your home decor. You can also decorate the outside of the container seasonally: red bows for Christmas, pastel ones for spring, tiny American flags for Independence Day. Tiny statuary are ideal for terrariums as are unique specimens or rocks or gravel, especially if you collected them on a vacation. A glass butterfly could be affixed to the inside of the container as well.
Just because your terrarium is a closed ecological system, it doesn’t mean you can ignore it forever. Plants may grow too large for the enclosure you selected. You may need to cut some of them back or move them to a larger container periodically. If your terrarium is covered, it should be an easily removable cover. You may need to occasionally add some water — this could be as seldom as every three to six months. You need to occasionally add some fertilizer to the plants. Again, because these are small plants, which grow slowly, this, too is seldom. If you see any hint of mold, remove that plant immediately and discard. Ditto for plants that show signs of other diseases.
If you decide to use your terrarium occasionally as a centerpiece on your dinner table, remember to put it back into its ideal growing spot, or you may wind up with leggy plants if the terrarium no longer gets enough sun.
Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension of Suffolk County and its Master Gardener program, call 631-727-7850.
DIRECTIONS: For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume. While lemon sauce is reducing, prepare fish and vegetables. Once reduced, remove from heat and swirl in diced butter.
For halibut, heat nonstick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
For potatoes, prepare mashed potatoes following package instructions. To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.
Note: Haddock or striped bass can be substituted for halibut.
DIRECTIONS: Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic. Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally. Meanwhile, prepare mashed potatoes according to package directions. In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender. Serve chicken thighs with mashed potatoes and sauteed green beans.
THE FACTS: I have three young children and want to be sure that they will be taken care of in the event my husband and I die before they are adults. I understand that I can appoint guardians for my children in my will but I am having a great deal of difficulty deciding who to name.
THE QUESTION: Do you have any suggestions as to the things I should consider when naming guardians for my minor children?
THE ANSWER: It is not surprising that you are having difficulty deciding who would best stand in your shoes in the event you and your spouse die before your children are adults. As an experienced estate planning attorney and the mother of two wonderful children, I know that the decision with which you are struggling is the most difficult estate planning decision faced by most parents. It is hard to think about not being there for your children and even harder to picture someone else taking your place.
However, if both you and your spouse die while your children are minors, the appointment in your will of a guardian for your children will likely prove to be the most important appointment you make. It is one that requires a great deal of thought and soul searching. Although people have different priorities when it comes to how their children will be raised, every parent wants their children to be loved, to be safe and to be able to reach their potential. Whether these goals will be achieved undoubtedly depends in large part upon the parenting skills of the children’s parents and guardians.
When considering who you would like to step into a parental role with your children, you should give thought to the following:
• Is the person married or single? If married, do you want to name both spouses as co-guardians? What happens in the event of death or divorce?
• Does the person have children? Do you approve of the person’s parenting skills as applied to his own children?
• Is the person’s house/apartment large enough to accommodate your children? If not, is the person willing to relocate?
• Is the person’s lifestyle “child friendly,” i.e., does he travel extensively or for long periods of time or work irregular hours, and if so, who will be there in his absence to care for your children?
• How old is the person and how is the person’s health?
• Is the person financially stable and can the person afford to include your children in his life?
• Does the person share your values, i.e., does the person place the same importance on education, religion, community etc. that you do?
• Does the person get along well with your children and your extended family?
• Would placement with the person require your children to move from your current community and possibly away from other family members?
While this list is not exhaustive, it gives you a good starting point for considering who to name as guardian of your children. Many people choose family members as guardians. However, the fact that someone is related by blood does not necessarily mean that that person will be able to raise your children as you would. Your parents may be very loving but are they physically able to take on the challenge of young children?
Your siblings may share some of your values; but, perhaps they are less focused on education than you are, or are reckless with money. Your experiences growing up and your family dynamics will certainly influence your thinking when it comes to naming a guardian. It is absolutely critical to talk to the person you plan on naming as guardian so that you can discuss your concerns and your wishes and confirm that the person is willing to take on the huge responsibility that comes with being a guardian.
Ask the person how he would handle certain situations that may arise, how he feels about issues that are important to you and about how having to care for your children will impact his life. Make sure the potential guardian understands what is involved in being named guardian of your children and urge him to be honest and candid when responding to your questions.
If you decide that you have the perfect person to serve as guardian but are concerned about the adverse financial consequences of that person raising three more children, you can make arrangements in your will to provide the guardian with financial support. Similarly, if a potential guardian meets your criteria but lives in a small apartment, in your will you can include provisions that would allow the guardian to move into your home to care for your children or you can provide other appropriate housing. In your will you can also state your wishes with respect to how your children will be raised.
You can instruct your guardian to seek input from your family before making important decisions about your children’s futures and you can set forth the values that you would most like to see instilled in them. As if choosing a guardian is not difficult enough, in your will you should name both a guardian and a successor guardian. If something should happen to the named guardian, it is better if you, as opposed to the courts, name the person that will continue caring for your children. This is one of the things that is simply too important to leave to chance.
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.
The more we seem to know about obesity as a chronic disease, classified this way first by the American Medical Association, the worse we in the medical community seem to have done to prevent and treat it and its complications. There are more obese people now than those who are overweight (1). Why would it be so difficult to treat a disease that has a simple solution, lose weight? How hard could that be, right?
If it were so simple to lose weight, we would not have an epidemic on our hands. We compete with internal and external forces, including forces from the food industry working to influence us every day. What is the problem with being obese? The issue with weight is not about vanity. The issue is that obesity creates medical complications and is second only to smoking in causing premature deaths (2). The research implies that weight loss in obese patients reduces the risk of death (3).
Life-threatening complications from obesity include multiple cancers, heart disease, stroke, diabetes, and nonalcoholic fatty liver disease. Is there something we can do about it? Simply, yes. Weight loss may have to do, at least in part, with the timing of when we eat. Also, exercise may help us increase lean muscle mass while decreasing body fat. Diet, of course, is important. A Mediterranean diet has only been shown to help with weight loss, not contribute to weight gain. There is too much doom and gloom about obesity. We need to focus on possible solutions first! Let’s look at the research.
Timing! Timing! Timing!
We have always been told not to eat late at night. Is there some truth to this, or is it an old wives’ tale? Well, it may be partially true; however, it may have more to do with how many hours we have access to food during a 24-hour period. Let me explain. In a recent study involving mice, results showed that those mice restricted to a 12-hour food consumption period in a 24-hour day were thinner than those allowed to eat anytime during the 24 hours. They may also have had reversal of metabolic disease, such as type 2 diabetes, in those mice who had pre-existing disease (4). Those that had access 24/7 became more obese and chronically ill. It did not matter which diet the mice ate.
Timing/access to food was the most important factor over the 38-week study. In fact, those that were initially given 24-hour access and then switched to the 12-hour limited access actually lost weight! Surprisingly, those that were limited to 12-hour food access could even cheat occasionally on the weekends, and it did not have a negative impact on their results. There were four diet groups — high fat and sucrose (a type of sugar), high fat, high fructose and typical diet. Of course, we are not mice. However, these are encouraging results.
Restricting eating to 12 consecutive hours during the day doesn’t seem like too much of a hardship. Now we need a randomized controlled trial in humans. In the meantime, I would suggest implementing these findings, even though we are not mice. There is no downside. In a previous study by the same research group, results showed that mice who had eight hours of access to food during a 24-hour period also showed considerably better results than those that had 24-hour access (5). Both mice groups were fed high-fat diets. The only difference was that one group was time restricted to eight hours of food exposure. The food-restricted mice saw an increase in prevention of metabolic parameters including diabetes, obesity and liver disease. The results also showed that restricting time to food decreased inflammation and improved energy expenditure. However, eight hours is more difficult to manage than 12 hours of access to food in a 24-hour cycle.
Mediterranean-type diet to the rescue
The Mediterranean diet has been valuable for a number of different chronic diseases, and obesity is no exception. In a meta-analysis (involving 16 randomized controlled trials, the gold standard of studies), the results showed that the Mediterranean-type diet was significantly better at helping patients lose weight when compared to a control diet (6). The longer the participants were on a Mediterranean-type diet, the greater the weight loss. Thus, this type of diet seems to get better with time. The meta-analysis involved over 3,000 participants. In none of the studies did any group on the Mediterranean diet gain weight.
Cancer is a weighty topic
We are always looking for cures for cancer. It is one of the more prevalent conglomerations of diseases. What might exacerbate cancer risk? If you guessed obesity, you would be right. Interestingly, it may have to do with duration of obesity that increases risk for cancer. This applies to multiple types of cancer. In a recent study, results showed that eight more cancers are associated with being overweight and obese, according to the International Agency for Research on Cancer (IARC), including mostly gastrointestinal cancers (liver, gallbladder, stomach and pancreas), as well as meningioma, thyroid, multiple myeloma and ovarian cancers (7). As we know, ovarian and pancreatic cancers tend to present with symptoms in the later stages and so are more lethal. This is added to the five cancers already known to be associated with obesity: esophageal, colorectal, uterine and post-menopausal breast cancers, plus renal cell carcinoma (kidney cancer).
The reasons for this association may have to do with the dysregulation of sex hormone breakdown and increased inflammation associated with body fat. According to the IARC, losing weight may be a way to reduce cancer risk, although studies that have shown this effect have been animal studies. However, this is pretty good motivation to lose weight. In another study, the results show the longer the duration of obesity, the greater the risk of developing cancer (8). According to the study results, for every 10 years of being overweight/obese, there was an additional 7 percent increase in the risk for several different cancers. The study involved over 70,000 postmenopausal women for a mean duration of 12.6 years.
Finally, the beverage industry’s black eye
A recent scientific review found that Coca-Cola and PepsiCo have spent millions and millions of dollars trying to influence medical organizations and public health institutions. They have put these groups in precarious situations by offering them money to help fund their organizations’ work, while asking them to back down on pressing issues such as a soda tax (9). The American Academy of Nutrition and Dietetics is, unfortunately, an example. However, the Institute of Medicine (IOM) has said that research shows soda has a strong association with the obesity epidemic (10). The moral of the story: We can and need to do a better job treating obese patients. One possible way to lose weight may be to restrict our access to food to the same 12-hour period each 24-hour cycle. Also, a Mediterranean diet has only been shown to cause weight loss, not weight gain.
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.
Halloween is a fun time of dressing up in costumes and getting a whole bunch of free candy. I’ve even taken to dressing up Jasmine, our Labrador retriever, in new costumes every year. Here are a few tips to make sure this and every Halloween is a safe and happy one for your pets.
Candy and chocolate poisoning
Chocolate is more poisonous to pets than any other candy.
Chocolate is dangerous for two reasons. First, it contains the chemicals caffeine and theobromine. Both of these are stimulants in the methylxanthine class. Halloween is one of the few times a large bowl of candies, many containing chocolate, would be left out. Signs usually begin within 6 to 12 hours after ingestion and include panting, hyperactivity, increased thirst and urination. Severe cases lead to irregular heart rhythms, seizures, coma and death. Second, chocolate is very high in sugar and fat. Most cases will only give your pet a tummy ache. However, I have personally seen a few cases of serious gastroenteritis (vomiting and diarrhea), pancreatitis and liver disease from ingestion of large amounts of chocolate and other candy.
Stomach and intestinal obstructions
Dogs and cats (especially young ones) are more likely to eat a costume than wear it. I have both seen and heard from colleagues pulling out portions of a witch’s nose, small scarecrow teddy bears, etc. Anything with stringy attachments or tinsel are potential obstructions for cats. Candy wrappers and packaging can become wadded up in the stomach or small intestines. Any of these items will cause intense pain and vomiting or avoidable (and expensive) surgery. As much as we want to make ourselves or the house look scary, please make sure to keep all things out of reach of curious pets.
Fears and phobias
Consult with your veterinarian if your pet is afraid of loud noises or many people coming to the door. There are a few cases where we have instituted anti-anxiety medications weeks before Halloween. However, many times a mild tranquilizer is all that is needed for the single holiday. Always have your pet examined by the veterinarian (especially older pets) before administering these medications.
Malicious injuries
Make sure your pets (especially with cats that go outside) are in for the night early. Unfortunately, we do see malicious acts toward animals increase on this particular holiday. I hope this information is helpful in providing a safe Halloween environment for our pets.
Dr. Kearns practices veterinary medicine from his Port Jefferson office.
Above, a birdhouse made with the library’s 3D printer peeks out among the hydrangea bush and impatiens. Photo by Heidi Sutton
By Ellen Barcel
Tucked among the quaint shops on East Main Street in Port Jefferson is an urban oasis.
A community garden came to Port Jefferson this past growing season. The new garden is located in front of the 1812 Captain Thomas Bayles House, right next to the Port Jefferson Free Library on East Main Street. The former home of the Scented Cottage Garden gift shop, the historic building was sold to the library last year. Erin Schaarschmidt, head of teen services for the library, said “there are no plans just yet” for the future of the building, and “public input is needed” with suggestions for its future use, but the front lawn of the property was quickly put to use.
Teens pick vegetables in the community garden to donate to a local food pantry. Photo courtesy of PJFL
The idea for the community garden came from Anthony Bliss, youth services librarian. Bliss, who works with children and teens, wanted something that the younger children could do. “And teen volunteers are always clamoring for community service,” said Schaarschmidt. “The teens started the seeds in the teen center in spring [which is across the street from the main building]. Then the children came with their families to plant [the seedlings]… the teens have been weeding it to keep up with it.” Even when school started, teens have been coming in the afternoons after school. Commenting on the dedication of the teen volunteers, Schaarschmidt noted, “The teen volunteers even came when it was 90 degrees or more and in the rain. It really was a labor of love.”
Teens weed the community garden during the summer. Photo courtesy of the PJFL
The garden featured several types of tomatoes and peppers in raised beds. Welcome Inn, a soup kitchen in Port Jefferson, was the recipient of the bounty. But vegetables were not the only plants raised in the community garden. Lots of annuals including sunflowers, impatiens, zinnia and salvia, many in colorful planters decorated by a local Girl Scout group, filled the garden, as well as herbs such as basil and mint. There was even an aquatic garden with water hyacinths and a fountain. Painted rocks placed carefully along the beds completed the picture.
The brightly colored birdhouses that adorn some of the larger perennials in the garden, such as the beautiful hydrangeas, are embossed with the letters PJFL. But what is more unique about them is that they were made using a three-dimensional printer that the library owns. A 3D printer makes objects from a digital file. So instead of printing out a photo of a birdhouse, the 3D printer produces the birdhouse itself. Using PLA, a type of biodegradable plastic, the teens created the colorful additions. The library owns the printer, but currently it is used only for special programs. “It takes one to two hours to print each thing,” said Schaarschmidt, so the process is time consuming, but “in the future [the public] will be able to use it.” She noted that the library is working out details, including the cost.
Now that autumn is just about here, plans include putting in a fall display of mums and corn stalks. Noted Schaarschmidt, “The Friends of the Library will be having a small sale of pumpkins to raise money for the library on Oct. 22.” She added, kids will be able to have their photos taken. “It will be a family event.” Check the library’s website, www.portjefflibrary.org, for specifics, or call 631-473-0022 closer to the date.
Community gardens have so many benefits: produce for those who can’t afford it, service for local volunteers and, of course, the beauty of the plants themselves. They increase local property values and they cut down on the distance food must travel, helping to control pollution, to name just a few. For further information on community gardens, especially if you are interested in starting, or taking part in one, can be found at the American Community Gardening Association website: www.communitygarden.org.
Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension of Suffolk County and its Master Gardener program, call 631-727-7850.
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