Columns

Above, a photo of Turkana taken from a single engine plane shows the Koobi Fora spit and Lake Turkana alongside a time map. Photo from Bob Raynolds

By Daniel Dunaief

In a wide-ranging interview, Louise Leakey, Director of Public Education and Outreach for the Turkana Basin Institute and a Research Professor in the Department of Anthropology at Stony Brook University shared her thoughts on numerous topics in the field of paleontology.

Louise Leakey at the Richard Leakey Memorial Conference on June 5. Photo by John Griffin/SBU

Leakey, who earned her PhD at the University College London, suggested that the process of finding fossils hasn’t changed that much, although other options beyond scouring a landscape for fragments of the world’s former occupants may be forthcoming.

“It may very well change if we can implement machine learning with high resolution imagery, using drones,” she said. “That’s one of the things we’re looking at the moment.”

What’s really changed, however, is the accuracy field scientists have in marking where, and, importantly, when new discoveries originated, she said.

Geologists like Bob Raynolds, Research Associate at the Denver Museum of Nature & Science, have created time maps that indicate the approximate age of sediments around a fossil in some select areas of the Turkana Basin.

These maps “can be uploaded onto an iPad app for use in the field that shows you in real time where you are on the geological map,” Leakey explained. “This is a game changer for field work in the basin.”

A time map created by Bob Raynolds in collaboration with Geologic Data Systems, a Littleton, Colorado company.

The maps represent the work of many people, Raynolds explained.  Originally, teams of Master’s students used air photographs, tracing paper and ink to make a map. These students spent many weeks walking systematically on the ground and tracing the patterns on the photos.

The rugged and isolated nature of the ground in Northern Kenya makes the work done on foot difficult, Raynolds explained.

The original maps, which were made in the 1970’s, took months to make and were presented as paper copies in unpublished Master’s theses. After numerous enhancements, Raynolds, working with companies including Geologic Data Systems in Littleton, Colorado, created time maps.

The internal GPS on an iPhone enables a blue dot to indicate a person’s location on the map.

“I have worked on the maps to make a new set of derived products that are maps of the age of the rocks,” said Raynolds who created these time maps earlier this year. “The resolution of the time maps is 100,000 years” which is an “astonishingly detailed resolution for us who are accustomed to million year packages of time.”

The maps cover the entire Turkana Basin at various scales, Raynolds added.

More broadly, Bernard Wood, University Professor of Human Origins in the Center for the Advanced Study of Human Paleontology at George Washington University and the first speaker at a recent Stony Brook University conference to honor Richard Leakey, explained that dating fossils has become increasingly accurate.

The first dates of fossils in the KBS Tuff, which is an ash layer in the Koobi Fora Formation east of Lake Turkana, was estimated within 260,000 years of a specific date. Using improved methods, a study published this year has reduced that range to 600 years.

Publishing pace

In the meantime, the pace of publishing has slowed considerably.

“There’s so much more material” that can serve as a frame of reference for new discoveries, Leakey said. “The rate of publication is frustratingly slow for some of these specimens.” This contrasts dramatically with the experience of Leakey’s father Richard.

When the elder Leakey submitted his letters or paper to the prestigious journal Nature, the late editor John Maddox never sent them out for review. “[Maddox] explained that he couldn’t see the point, because they concerned fossils so recently discovered” that few had seen them, Wood explained in his presentation.

Louise Leakey also differed from Richard in earning her bachelor’s degree and PhD, while her father dropped out of high school and never received any additional formal education.

Wood suggested that, next to marrying Meave, the elder Leakey described leaving school as one of the best decisions he’d ever made.

For his daughter, though, Leakey “encouraged me to go and do that,” Louise Leakey said. The education helped “in terms of being able to be [principal investigator] on grant applications,” she said.

Leakey suggested it was a “real privilege to be able to spend time” earning her PhD. She also found that the educational experience gave her the opportunity to “stand on my own two feet” in her research.

Like her father, Louise Leakey is concerned about conservation and declining biodiversity. When she was younger, she saw areas that were teeming with wildlife. On a recent three-hour drive, she only saw a golden jackal and a dik-dik, which is a type of small antelope, compared with the much wider variety of creatures she would have seen decades ago, such as Grévy’s zebra, Burchell zebra, lesser kudu, ostriches, warthogs, topi, gerenuk, oryx and, possibly lions and cheetah. 

She attributes this decline to hunting as some have exterminated these species as result of competition for grazing areas and hunting the animals for meat. Record droughts are also threatening their survival.

Leakey is working with the next generation to get “kids to care about nature” so they can “think about what they’re doing and the real impact it has.”

In addition to preserving biodiversity, Leakey remains passionate about studying the past, which could help the current and future generations tackle climate change. “We might be able to learn lessons” from those who survived during such challenging conditions, she said.

Leakey is able to maintain her involvement and commitment to numerous efforts by working with talented collaborators.

“If you don’t have teams to really hold it together, you can’t do any of it,” she said.

METRO photo

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

Another graduation season is upon us. So many graduates at every level have achieved extraordinary goals. Beyond that they will definitely contribute to making our world a better and safer place to be.

Over the years, I have witnessed firsthand not only our local schools’ academic excellence, but their openness to community service by choice and not by obligation.

Port Jefferson, Comsewogue, Three Village, and Mount Sinai school districts have gone the distance and then some for our students at risk. My collaboration with these school districts in the early years of my work at Hope House has inspired me to stay the course and be a voice for the voiceless. Our mutual focus has always been on empowering students to be the best version of themselves.

Forty-three years ago on the grounds of an Anglican Franciscan monastery in Mount Sinai, Hope House Ministries was founded. We rented their small guesthouse for two years. It was primarily for runaway teenagers who had dropped out of school for a whole host of reasons. Thus began our partnership with the Port Jefferson school district.

Our mission has always been dedicated to reaching out to the most vulnerable and broken within our community. Six years ago we moved back to where it all began and thanks to this 100-year-old five acre monastery grounds, we have been able to expand our outreach to a growing number of young people battling the affliction of addiction and mental health issues.

Two years ago a high school dropout who is a documented immigrant was entrusted to our care at Hope Academy on the grounds of the old monastery in Mount Sinai. He enrolled into Mt Sinai High School. The school community welcomed him with open arms. They made his transition from dropping out of high school in the 10th grade and starting in a new school with no friends a seamless process.

Since beginning at Mount Sinai two years, this young man has played football and soccer. He has spoken in the middle school and in the high school about his journey of transformation. The collaborative spirit between the high school administration and the student body has transformed this young man’s life. Not only did he graduate, he graduated as an honor roll student.

Thanks to the generosity of so many in the Mount Sinai community, he was able to participate in all of the wonderful senior activities that the school provides. He went on the annual senior trip, the prom, and countless parties. One family was even kind enough to host a party just for him and the friends that he made at the high school

At the beginning of June, he completed his treatment program for addiction. Faculty members, a school administrator and countless students came to support their classmate and friend. It was an amazing night. It powerfully reminded me that hope lives on.

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

Banana Pudding Cheesecake Bars

By Heidi Sutton

Backyard barbecues beckon and poolside entertaining reigns supreme every summer. After guests have had their fill of fire-licked grilled burgers, hot dogs and chicken, a refreshing dessert that won’t have summertime hosts sweating preparation can make for the perfect culinary capper. 

A no-bake dessert ideal for warm weather entertaining, banana pudding often wins rave reviews. Anyone who loves the sweet taste of bananas, the creaminess of rich pudding and the crunch of vanilla wafers will enjoy digging into these two delicious treats. 

Banana Pudding

Banana Pudding

While many vanilla pudding recipes are topped with whipped cream, this version, courtesy of Trisha Yearwood and the Food Network, changes things up with a meringue topping for added flair. 

YIELD: Makes 8 servings

INGREDIENTS:

4 large eggs

3⁄4 cup sugar

3 tablespoons all-purpose flour

1⁄2 teaspoon plus a pinch salt

2 cups whole milk

1⁄2 teaspoon vanilla extract

30 to 40 vanilla wafers

3 to 4 medium ripe bananas

DIRECTIONS: 

Separate the yolks from the whites of three of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1⁄2 cup sugar, the flour and 1⁄2 teaspoon salt. Stir in the whole egg and three yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

Preheat the oven to 425 F. Spread a thin layer of the pudding in a 11⁄2 quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1⁄8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.

To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1⁄4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars

This dessert bar recipe, courtesy of Lena Abraham, senior food editor and stylist at Delish, marries tangy cream cheese with sweet and velvety banana pudding atop a cookie crust. They’re easy to prepare ahead of time and easily sliced when the dessert bell beckons. 

YIELD: Makes 9 servings

INGREDIENTS:

For crust:

1 1⁄2 cup crushed vanilla wafer cookies

5 tablespoons butter, melted

2 tablespoons sugar

Pinch sea salt

For filling

1 1⁄2  (8 ounces) blocks cream cheese, softened

1⁄2 cup sugar

1 1⁄2 cup whipped topping

1 3.4-ounce package instant banana pudding mix

1 3⁄4 cup whole milk

For topping

Whipped topping

1⁄2 banana, sliced

9 vanilla wafer cookies

DIRECTIONS: 

Line an 8-inch by 8-inch pan with parchment paper. Make crust: In a medium bowl, combine crushed wafer cookies with butter, sugar and salt. Press in an even layer into the prepared pan. Place in freezer while making filling.

Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the refrigerator, until thickened. Fold into cheesecake mixture until well combined. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.

When firm, remove from freezer and slice into nine bars. Top each bar with a dollop of whipped topping, a slice of banana and a vanilla cookie before serving.

Note: If banana isn’t your favorite flavor, replace banana pudding with lemon pudding and use a thin lemon slice in the whipped topping dollop as a garnish when serving.

MEET UFEE!

This week’s featured shelter pet is Ufee, a fourteen year-old Male Pomeranian Mix who was abandoned at a park and is now up for adoption at the Smithtown Animal Shelter. 

Don’t let his age fool you, he looks and acts just like a young pup! Ufee is a happy and friendly guy who enjoys spending time around people. He is an absolutely beautiful dog who is very gentle and kind. Ufee has a slightly under active thyroid and some limited hearing. He also has some halitosis, but the Animal Shelter is working on taking care of this. Ufee would do well in a home with other pets and with children over the age of ten. He is ready to share his love with a lucky family, and we know that perfect home is out there somewhere for him.

If you would like to meet Ufee, please call ahead to schedule an hour to properly interact with him in a domestic setting, which includes a Meet and Greet Room, the dog runs, and a Dog Walk trail.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are currently Monday to Saturday from 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). 

For more information, call 631-360-7575 or visit www.townofsmithtownanimalshelter.com.

White great pyrenese dog walking along path

By Daniel Dunaief

Daniel Dunaief

I want to talk about dog poop.

I don’t intend to describe it, compare notes, or ponder the meaning of bending over after our dogs relieve themselves to take their excrement and dump it in our garbage cans or, perhaps, to ship it to Mars so Matt Damon will have fertilizer for a crop of potatoes.

It’s the whole picking up of the steaming logs that I’d like to address.

You see, the other day, my son and I took our 95-pound dog for a walk. Yes, bigger dogs make larger and, often, smellier poops. I know because I’ve walked smaller dogs recently and am amazed at the delicate little pebbles they gingerly push out of their smaller digestive systems.

So, there we were, the three of us, on our happy stroll, with my dog smelling everything and nothing and my son and I talking about, shocker, sports!

My dog did his thing. At that point, I reflexively leaped into action, opening a small plastic bag that I turned inside out so I didn’t have to come into contact with, you know, it.

I bagged it up, the way I always do, tied the bag twice, as is also a part of the routine, and gently lay the bag near a tree, preparing, as I have for the last five years, to retrieve the bag on my return trip.

That’s when a bald, angry, younger man honked at me from his car and threw out his hands in a frustrated “are-you-kidding-me-right-now” pose.

I shrugged and kept walking because other people’s anger, particularly when I don’t feel responsible for it, isn’t about me.

But the gentleman didn’t leave well enough alone. He circled around and found my son, my dog and me, rolled down his angry window and demanded to know if I was planning to pick up the poop.

“Yes, of course,” I said. “I’ve been walking him for five years, and I pick it up every time.”

My son seemed more than a bit amused.

“Are you the dog poop police?” he asked.

“Yes,” the man in the pickup truck replied without a touch of irony.

“Can I see your badge?” my son asked.

This was heading in the wrong direction.

“I hate it when people leave their dog’s poop all over the neighborhood,” the gentleman, who was coming across as anything but gentle, said. “Are you sure you’re going to pick it up?”

“Yes,” I said. “I always do.”

“Do people leave poop everywhere?” my son asked.

“Yes, they do,” the man said.

The stare down lasted another few minutes. Why, I thought later, would I bother to bag up his poop as if it were a holiday present if I intended to leave it? Wouldn’t I continue walking, ignoring the doggy remains of his dinner?

The man drove off. No, he didn’t spin his tires. When I picked up the bag, I looked around to see if he was hiding, waiting to catch me in a dog-faced lie.

Alas, despite the numerous pickup trucks that sped by, none looked like his truck or had his scowl leaning out of the window.

We sure are an angry and confrontational society these days, aren’t we? This man took time out of his day to confront me about a bag of poop.

I guess the good news is that he’s protecting us from dog poop scofflaws. The sad part, however, is that he figured I was prepared to bag it up and leave it behind. He didn’t know me and quickly assumed the worst.

I wonder if he feels the same level of concern for, say, the wrappers people toss out of their car windows. Does he knock on car doors to ask people sitting with their engines on to turn them off so they don’t pollute the air?

Now, that’s an idea that makes sense to me. Then again, the dog poop patrol probably made sense to him. If my dog had any idea what was happening, he’d have quite a tale to share with his canine companions.

Prom Night. METRO photo

By Leah S. Dunaief

Leah Dunaief

Prom season has arrived. It’s that wonderful, fairy tale time when Cinderella goes to the ball. It’s when fathers suddenly realize that their daughters, beautifully gowned, have now grown up. And mothers are proud to see their tuxedo-wearing sons have become men. The hairstyles, manicures and pedicures are in place, the dress has been selected, the shoes to match, the dangling earrings, the special makeup and perfume—the scene has been set. The tuxes are rented, the flowers selected, the shoes polished, the cummerbunds and bow ties fastened, the haircuts fresh, and they pose for the cameras.  Boys and girls, now ladies and gentlemen, go off in their borrowed or leased coaches for a night of celebratory fun to memories they will create for the rest of their lives. It is a coming-of-age moment.

It is the magical Senior Prom.

There can be a darker side to this brilliant affair. Decades ago, shortly after we started the first newspaper in 1976, prom nights ended with a string of terrible car accidents caused by drunken driving. It was a time when MADD was founded — Mothers Against Drunk Driving. This non-profit organization “seeks to stop drunk driving, support those affected by drunk driving, prevent underage drinking and strive for stricter impaired driving policy, whether that impairment is caused by alcohol or any other drug.” It was a movement founded out of grief by those who had lost their children to horrible accidents. Today, more than 40 years later, there is at least one MADD office in every state.

We, at the newspaper, responded to the crisis on a local level. We wrote a short paragraph pledging that the signer of this petition would think about safety on prom night and not drive drunk. We then placed those words at the top of a sheet of yellow lined paper, carried the pads up to Ward Melville High School toward the end of June, waited outside until an assembly involving the senior class had ended, and asked the seniors as they emerged from the hall to sign on the lines. In return, we promised to reprint that page in the newspaper with their signatures just as they wrote them.

We didn’t know how they would react, of course, whether they would laugh us off and continue to the exit or otherwise ignore us. But they didn’t do either of those. Instead, they lined up to sign. And we wound up, as I recall, with five legal pad pages of signatures. We printed the pages, just as we promised, each full page as a page in the newspaper. That year, there were no accidents.

Not long after, Dorothy Melville, widow of the late philanthropist, called our office and invited me to breakfast at her home in Old Field the next day. I appeared on her doorstep at the appointed time, not a little curious. She greeted me at the kitchen door with a big smile, showed me to a kitchen chair, asked me how I liked my eggs, donned an apron and proceeded to cook. 

When we finished, she stood up, left the room, then returned with her checkbook. She explained how important it was to combat drunk driving, especially among young people who thought driving buzzed was “cool.” She then wrote out a check to The Village Times and smiled as she handed it to me.

“I want you to use the interest from this money to finance those signature pages of students pledging not to drive drunk every year at prom time.”

I looked at the check and was amazed. It was for the sum of $10,000. In today’s money, that would be somewhere between $60,000-$70,000. I stammered my thanks and said something idiotic like, “Can you really do this?” She smiled and nodded, and I left the kitchen.

For years after, we repeated the project. There were no more local car accidents on prom night. Some 45 years later, we ask the same.

METRO photo

Port Jefferson village residents will go to the polls this Tuesday, June 20, to select their new mayor, and endorse uncontested seats for two trustees and village justice.

Voting in a local election is a sacred act, empowering everyday citizens to shape the complexion of their community. Elections remind those in power that they are subordinate to the sovereign public. We encourage all to exercise their vote, making their presence felt and their voices heard at the ballot box.

But after Tuesday, the work remains unfinished. Elections are merely the starting point, not the destination.

In the coming term, the village board of trustees will enact laws and advance projects. Only after a long interim period will the voters have another bite at the apple. How many transformations may soon take place in the days between elections?

Money and influence can go a long way. Powerful, wealthy actors often use their clout for influence.

And yet, in the face of much uncertainty, there is one vital institution to safeguard the voting public. It is the interest group of and for the people: the Port Jefferson Civic Association.

Less than a year ago, villagers resurrected the civic association after over a decade in dormancy. Its members rose in opposition to a perceived lack of public input on pressing local matters.

In a short time, the civic has made substantial contributions on behalf of residents.

Its members successfully resisted the village board’s unilateral decision to extend the terms of service for village offices. The civic opened important communications channels around Maryhaven Center of Hope and future density. It even fought for and helped form a tree committee, among several other initiatives.

PJCA is setting the tone for what stable democracy looks like. The organization is giving a welcome voice to the people, and their government is now listening.

Regardless of Tuesday’s outcome, we believe the village is on the right track. A vibrant civic culture is blossoming before our eyes. We are confident PJCA will remain a forceful check on power, advancing resident interests fearlessly between Tuesday and the next election.

The moment is ripe for the people to take charge of their democracy. On Tuesday, we ask that you vote. On Wednesday and thereafter, we ask that you get in touch with your new mayor, village trustees and civic association in order to stay engaged in the political process.

This community belongs to the people.

Fresh Strawberry Pie

By Heidi Sutton

Strawberry season marks the beginning of so many wonderful things on Long Island — longer days, warmer weather, the promise of summer … and Father’s Day. Bright red throughout and still warm from the sun, freshly picked strawberries are flavorful and sweet. If some strawberries make it home after picking them out east, try making one of these delicious pies for that special man in your life.

Fresh Strawberry Pie

Recipe adapted from Pillsbury

YIELD: Makes one pie

INGREDIENTS:

1 pie crust

6 cups whole fresh strawberries

1 cup sugar

3 tablespoons cornstarch

1/4 cup water

sliced strawberries

1 cup sweetened whipped cream

DIRECTIONS: 

Heat oven to 350 F. Press pie crust into 9-inch glass pie pan. Bake 9-11 minutes, or until lightly browned. Completely cool pie crust, approximately 30 minutes. In blender, crush strawberries to make 1 cup.

In saucepan, combine sugar and cornstarch. Add crushed strawberries and water. Bring to boil, stirring constantly. Cool to room temperature. Arrange sliced strawberries in cooled crust. Pour cooked strawberry mixture evenly over strawberries. Refrigerate for 3 hours. Top with whipped cream before serving.

Strawberry Cream Cheese Pie  

YIELD: Makes one pie

INGREDIENTS:

1 pie crust, parbaked and cooled 

1/4 cup heavy cream 

8 ounces whipped cream cheese 

1/4 cup powdered sugar 

1/3 cup water 

3 tablespoons cornstarch 

1 pound strawberries, hulled and halved or quartered if large

2 tablespoons sugar 

DIRECTIONS: 

Filling: In a mixing bowl or the bowl of a stand mixer, beat the heavy cream for about 5 minutes until fluffy and soft peaks form. Add the cream cheese and powdered sugar and continue to beat until smooth and combined. 

Strawberries: Whisk together the water and cornstarch. Heat a skillet to medium heat. When the skillet is hot, add the berries, sugar, and cornstarch mixture. Stir until the mixture bubbles and thickens, then turn the heat off. Let the berries cool slightly. 

Scoop the cream cheese filling into the prepared pie crust. Use a spoon or spatula to scrape some of the filling up the sides of the crust, essentially lining the crust with the cream cheese mixture. Fill the crust/cream cheese mixture with the still-warm strawberries, mounding them up in the center of the pie. 

Chill the strawberry cream cheese pie for at least 2 hours, preferably 4 hours or more. To serve, slice the pie straight from the fridge and enjoy cold or at room temperature.

A Froglog can save countless animals from drowning.
A Column Promoting a More Earth-friendly Lifestyle

By John L. Turner

John Turner

Countless numbers of wild animals, from chipmunks and mice to raccoons and skunks drown in in-ground pools every year unable to climb out of the water along the pool edge. (Two chipmunks unfortunately drowned in my pool last year the first day I uncovered the pool and before I had placed several water exiting devices I had in the shed). Smaller reptiles and amphibians drown too.   

There are products you can buy to minimize the chance of wildlife drowning in your pool. They are installed or placed on the edge of the pool and serve as a ramp to allow for animals to climb out. Two products come to mind: 1) Skamper-ramp, for larger animals such as mammals (and your pets!) and 2) Froglogs, effective for smaller animals. Even knotted nylon rope hanging into the water can help smaller mammals escape. Four to six Froglogs or rope are recommended for the average size pool (I placed eight of these to be extra safe).

With these devices in place you can have greater piece of mind knowing your pool is only a place for fun and relaxation!

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

 

Pixabay photo

By Bob Lipinski

Bob Lipinski

Warm weather means outdoor events, picnics, beaches, and, of course, plenty of chilled beer and wine. Some of the most enjoyable wines to drink during warm weather are rosés, most of which are light-bodied and off-dry, often with a “spritz” of bubbles. Because of the lightness of body and mildness of taste, most rosé wines should be served lightly chilled, not cold.

Rosé wines are usually made by keeping the skins of the red grapes in contact with the juice for a few hours until the desired color is attained. Often, rosé wines are blends of two or more red grapes, which add additional flavor. Recently, I tasted an assortment of rosé wines from around the world that are great for entertaining this summer.

2021 Castello Monaci, “Kreos” Rosé, Negroamaro, Salento, Italy. Floral bouquet with flavors of raspberries, plums, citrus, and cherries. Dry, with hints of tangerine, orange peel, and mint. Pair it with a cold chicken salad containing cilantro.

2021 “Dove Hunt Dog,” Rosé, California: (Blend of Grenache, Syrah, and Gamay grapes) Light-bodied and fragrant with a bouquet of cherries and strawberries. Fruity with citrus and red apple overtones. Great label for dog lovers.

2021 “Scott Wild,” Rosé, California: (Blend of Grenache, Merlot, and Napa Gamay {Valdiguié} grapes) Subtle aromas of citrus and summer fruit with a full flavor of red currants, watermelon, and candied cherries.

2020 Mixtrack “L’Original” Rosé, Provence, France: (Blend of Cinsault, Grenache, and Cabernet Sauvignon grapes) Dry and medium-bodied; drinks like a red wine; fruity and pleasantly tart. Stands up to strong cheeses and grilled meats.

2018 Villa Franciacorta Bokè “Brut Rosé,” Italy: (100% Pinot Noir) Peach-colored; elegant and refined with a light bouquet of raspberries, citrus, and cranberry. Pair it with a dish of prosciutto and melon or burrata drizzled with extra-virgin olive oil.

NV Mirabella Franciacorta “Brut Rosé,” Italy: (Blend of Pinot Noir, Chardonnay, and Pinot Blanc grapes) Very lively in the mouth, with a fruity bouquet with a taste of wild berries, brioche, and red currants. Serve it with smoked salmon, sliced thin.

NV Weingut Wutzl “Frizzante” Brut Rosé, Gobelsburg, Kamptal, Austria: (100% Zweigelt grapes) Salmon-colored with a delightful bouquet of pink roses and peaches. Dry, light, and delicious, with hints of berries and citrus. Perfect for a bowl of chilled watermelon cubes.

2020 Lichtenberger-González, “Muschelkalk Rosé,” Burgenland, Austria: (Blend of Blaufränkisch, Pinot Noir, and Zweigelt grapes) Bright persimmon-colored with a light floral bouquet. Dry, with a flavor of citrus, cherry, cranberry, and yellow plums.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and 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].