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By Daniel Dunaief

Daniel Dunaief

If your daughter or son is about to graduate from high school in a few months, congratulations.

You will undoubtedly reflect on the many wonderful things, and maybe some that were not so magnificent, along the way, as he or she grew up, embraced you, emulated the way you talked, walked or ordered dinner at a restaurant, pushed you away, decided your existence was embarrassing, your breath was intolerable and your voice was like nails on a chalkboard, until he or she rediscovered some of your finer, or at least more tolerable, qualities.

Yes, the relationship between parents and children can and often does move closer and further away. If we’re lucky, the invisible rubber band only stretches so far before parent, child or both close the distance.

Some time this summer, those spectacular people who made you so proud will likely push you away again.

This, from what we experienced and what others have told us, is completely natural and is a way for them to assert their independence and prepare you for the moment you go up to their suddenly empty room and they are no longer in it screaming at you to “Get out, leave me alone, can’t you bother someone else?”

It’s a wonderful, terrible reality when their room is as clean or messy as it was when they left it, with their trophies, ribbons, pictures or abandoned former toys waiting, as if in an animated movie, until a young family who doesn’t mind hand-me-downs revives them.

These graduates will receive advice over the next several months. A graduation speaker will likely offer them important nuggets about being true to themselves, about challenging themselves to do something safe but outside their comfort zone, and about not being afraid to fail.

And a particularly helpful graduation speaker might also urge them to clap for you and for everyone else who made this achievement possible.

The speaker will suggest that they stay in touch with you when they go away. That, as it turns out, is not as easy as it sounds, nor is it a guarantee.

Not hearing from your kids for any length of time can and often is somehow even more challenging than the time they and their friends removed their footwear after a sporting event and made the air so toxic in a confined car that we opened the window in 20 degree weather so we could breathe.

A graduation speaker, friends, and family might suggest that you establish a minimum of a once-a-week call. That is good advice and can and does establish guidelines and expectations for a child you’re sending out into a world with new challenges and, at times, unfortunate temptations.

“Sure, let’s go to a party on Tuesday night. I have a few hours to study after the party before my midterm on Wednesday at 8 am.”

Whoops, bad idea, but they’ll learn that lesson the hard way.

Amid all the other advice or rules parents might give their children before they wish them the best and try to stop picturing them as five-year-olds toddling off with their colorful backpacks into kindergarten is to make sure they stay in regular contact.

The rules we established when our children were four and we didn’t allow them to cross streets without holding our hands might change when they go to college, but we still have an opportunity to create new ones for our children.

No one suggested we encourage our children or our nephews to call us when they were walking to class. And yet, in those moments when they called to catch up, hearing their voices on the way to school, with the sound of birds chirping in the background, gave us an opportunity to connect.

Not only that, those calls helped narrow the geographic distance between our nieces, nephews and children and us while also allowing the rubber band to slacken, bringing us closer to these people we love unconditionally who will, hopefully, one day bring whatever family can attend together to celebrate another graduation.

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By Leah S. Dunaief

Leah Dunaief,
Publisher

“Don’t fall” is a good motto for people of a certain age. Bad results can happen from a fall, starting with broken wrists and arms, wrenched muscles and tendons, and the oft killer, broken hips. I know that. We all know that. I chuckle, sometimes, at the memories of the many times I have fallen off horses and face-planted on skis. It meant nothing when I was in my teens and 20s. It’s meaningful for me now.

So, yes, just recently I fell.

It happened by accident. It’s always an accident, I guess. No one ever falls on purpose. But this time, it seemed like such a benign situation.

I was visiting a dear friend in South Carolina and staying in her spare bedroom. I had been there several days, and together we were going to leave for a short road trip. We were packed, the car was loaded, and I just went back inside for one last look to check that I had taken everything. 

Nothing left in the bathroom, good, but as I started toward the bed, I thought I should toss the bedspread over the sheets. So I did that with my right arm, then as I turned left to leave, my shoes got caught in the skirt that hangs over and hides the mattress. This skirt was somewhat long, the edges draped on the floor, and they  tripped me as I tried to step away from the bed.

Down I went.

No doubt you have experienced that accidents seem to replay themselves in slow motion. As I twisted and fell, there was enough time for me to voice an unrepeatable expletive but nothing to catch hold of.

It’s almost eight weeks now, and the various parts of the left side of my body, especially my ribs, have almost healed. But with all this spring air encouraging us to greater animation, I thought I should issue the standard warning: don’t fall.

There are many places to be extra cautious about falling. First and most commonly treacherous is the home, especially the bathroom. Every surface in there is unforgiving. Put grab bars in the showers. Whatever the cost, it’s much less than a visit to the emergency room. Make sure those cute little bathroom rugs are skid proof or they may take you for an unwelcome ride. Think about walking slowly on the tile floor, which can be wet from an enthusiastic bath. Ditto for the kitchen floor.

Stairs can be dangerous. I have a rule that I never walk down—or up —steps without holding the banister. That is true even for two or three steps.

Have a light on, however dim, when you get out of bed in the night. You may have cleared the path to the bathroom beforehand, but you never know what may have occurred since then, like a pet nestled along the way. 

Don’t walk along with a bundle in your arms that blocks your view of the floor. There may be an obstacle in your way. If you bend over for any length of time, as when you are drying your feet, or are working in the garden, straighten up slowly and give yourself an extra second to regain your balance.

Speaking of outdoors, there are plenty of possibilities for falls there, too. A friend twisted and broke her ankle by just stepping off a curb carelessly and falling. Uneven pavement can be nefarious and cause you to trip. This is also true where two different types of terrain meet, as in grass and cement. And public bathrooms can have wet floors that are not always flagged. Office buildings, too.

For me, the worst danger comes when I am in a hurry. So the answer is to give ourselves enough time to do what we need to do. It’s okay to get somewhere we have to be a little early, but if we are pressed for time and rushing, we are courting disaster.

By the way, these cautions can also apply to those of a younger age.

Brookhaven Lab biologist Meng Xie and postdoctoral fellow Dimiru Tadesse with sorghum plants like those used in this study. Note that these plants are flowering, unlike those the scientists engineered to delay flowering indefinitely to maximize their accumulation of biomass. Photo by Kevin Coughlin/ BNL

By Daniel Dunaief

A traffic light turns green and a driver can make a left turn. Similarly, plants on one path can change direction when they receive a particular signal. In the case of the sorghum plant, the original direction involves growth. A series of signals, however, sends it on a different trajectory, enabling the plant to flower and reproduce, halting the growth cycle.

Brookhaven Lab biologist Meng Xie and postdoctoral fellow Dimiru Tadesse in the lab. Photo by Kevin Coughlin/ BNL

Understanding and altering this process could allow the plant to grow for a longer period of time. Additional growth increases the biomass of this important energy crop, making each of these hearty plants, which can survive in semiarid regions and can tolerate relatively high temperatures, more productive when they are converted into biomass in the form of ethanol, which is added to gasoline.

Recently, Brookhaven National Laboratory biologist Meng Xie teamed up with Million Tadege, Professor in the Department of Plant and Soil Science at Oklahoma State University, among others, to find genes and the mechanism that controls flowering in sorghum.

Plants that produce more biomass have a more developed root system, which can sequester more carbon and store it in the soil.

The researchers worked with a gene identified in other studies called SbGhd7 that extends the growth period when it is overexpressed.

Validating the importance of that gene, Xie and his colleagues were able to produce about three times the biomass of a sorghum plant compared to a control that flowered earlier and produced grain.

The plants they grew didn’t reach the upper limit of size and, so far, the risk of extensive growth  that might threaten the survival of the plant is unknown.

Researchers at Oklahoma State University conducted the genetic work, while Xie led the molecular mechanistic studies at BNL.

At OSU, the researchers used a transgenic sorghum plant to over express the flowering-control gene, which increased the protein it produced. These plants didn’t flower at all.

“This was a dramatic difference from what happens in rice plants when they overexpress their version of this same gene,” Xie explained in a statement. “In rice, overexpression of this gene delays flowering for eight to 20 days — not forever!”

In addition to examining the effect of changing the concentration of the protein produced, Xie also explored the way this protein recognized and bound to promoters of its targets to repress target expression.

Xie did “a lot of molecular studies to understand the underlying mechanism, which was pretty hard to perform in sorghum previously,” he said.

Xie worked with protoplasts, which are plant cells whose outer wall has been removed. He inserted a so-called plasmid, which is a small piece of DNA, into their growth medium, which the plants added to their DNA.

The cells can survive in a special incubation/ growth medium, enabling the protoplasts to incorporate the plasmid.

Sorghum plant. Photo by Kevin Coughlin/ BNL

Xie attached a small protein to the gene so they could monitor the way it interacted in the plant. They also added antibodies that bound to this protein, which allowed them to cut out and observe the entire antibody-protein DNA complex to determine which genes were involved in this critical growth versus flowering signaling pathway.

The flowering repressor gene bound to numerous targets. 

Xie and his BNL colleagues found the regulator protein’s binding site, which is a short DNA sequence within the promoter for each target gene.

Conventional wisdom in the scientific community suggested this regulator protein would affect one activator gene. Through his molecular mechanistic studies, Xie uncovered the interaction with several genes.

“In our model, we found that [the signaling] is much more complicated,” he said. The plant looks like it can “bypass each [gene] to affect flowering.”

Regulation appears to have crosstalk and feedback loops, he explained.

The process of coaxing these plants to continue to grow provides a one-way genetic street, which prevents the plant from developing flowers and reproducing.

These altered plants would prevent any cross contamination with flowering plants, which would help scientists and, potentially down the road, farmers meet regulatory requirements to farm this source of biomass.

Ongoing efforts

The targets he found, which recognize the short sequence of DNA, also appears in many other flowering genes.

Xie said the group’s hypothesis is that this regulator in the form of this short sequence of DNA also may affect flowering genes in other plants, such as maize and rice.

Xie is continuing to work with researchers at OSU to study the function of the numerous targets in the flowering and growth processes. 

He hopes to develop easy ways to control flowering which might include spraying a chemical that blocks flowering and removing it to reactive reproduction. This system would be helpful in controlling cross contamination. He also would like to understand how environmental conditions affect sorghum, which is work he’s doing in the lab. Down the road, he might also use the gene editing tool CRISPR to induce expression at certain times.

Honing the technique to pursue this research took about four years to develop, while Xie and his students spent about a year searching for the molecular mechanisms involved.

Rough beginning

Xie departed from his post doctoral position at Oak Ridge National Laboratory in March of 2020, when he started working at BNL. That was when Covid altered people’s best-laid plans, as he couldn’t come to the lab to start conducting his research for about six months. 

Born in Shanxi province in China, Xie and his wife Jingdan Niu live in Yaphank and have a two-year old son, Felix Xie.

When he was growing up, Xie was interested in math, physics, chemistry and biology. As an undergraduate in Beijing, Xie started to learn more about biology and technology, which inspired him to enter this field.

Biotechnology “can change the world,” Xie said.

METRO photo
Focus less on balancing protein, carbohydrates and fats

By David Dunaeif, M.D.

Dr. David Dunaief

The road to weight loss, or even weight maintenance, is complex. There are many things that influence our eating behavior, including food addictions, boredom, lack of sleep and stress.

Knowing a food’s caloric impact doesn’t always matter, either. Studies assessing the impact of nutrition labeling in restaurants gave us a clear view of this issue: knowing an item’s calories either doesn’t alter behavior or can actually encourage higher calorie purchases (1, 2). The good news is that controlling weight isn’t solely about exercising willpower. Instead, we need to change our diet composition.

In my clinical experience, increasing food quality has a tremendous impact. Focusing on foods that are the most micronutrient dense tends to be the most satisfying, rather than focusing on foods’ macronutrient density, such as protein, carbohydrates and fats. In a week to a few months of emphasizing micronutrients, one of the first things patients notice is a significant reduction in cravings.

Are refined carbohydrates bad for you?

Generally, we know that refined carbohydrates don’t help. Looking deeper, a small, randomized control trial (RCT) showed refined carbohydrates actually may cause food addiction (3). Certain sections of the brain involved in cravings and reward are affected by high-glycemic foods, as shown with MRI scans of trial subjects.

Study participants consumed a 500-calorie shake with either a high-glycemic index or a low-glycemic index. They were unaware of which they were drinking. The ones who drank the high-glycemic shake had higher levels of glucose in their blood initially, followed by a significant decline in glucose levels and increased hunger four hours later. The region of the brain that is related to addiction, the nucleus accumbens, showed a spike in activity with the high-glycemic intake.

According to the authors, this effect may occur regardless of the number of calories consumed. Commonly found high-glycemic foods include items like white flour, sugar and white potatoes. The conclusion: Everyone, but especially those trying to lose weight, should avoid refined carbohydrates.

What’s the right balance of protein, carbohydrates and fats?

We tend to focus on macronutrients — protein, carbohydrates, and fats — when we look at diets. Which has the greatest impact on weight loss? In an RCT, when comparing different macronutrient combinations, there was very little difference among study groups, nor was there much success in helping obese patients reduce their weight (4, 5). Only 15 percent of patients achieved a 10 percent reduction in weight after two years.

The four different macronutrient diet combinations involved overall calorie restriction. In addition, each combination had either high protein, high fat; average protein, high fat; high protein, low fat; or low protein, low fat. Carbohydrates ranged from low to moderate (35 percent) in the first group to high (65 percent) in the last group. This was another well-designed study, involving 811 participants with an average BMI of 33 kg/m², which is classified as obese.

Focusing primarily on macronutrient levels and calorie counts did very little to improve results.

What’s the relationship between           micronutrients and weight?

In an epidemiological study looking at National Health and Nutrition Examination Survey data, results demonstrate that those who are overweight and obese tend to be micronutrient-deficient (6). Micronutrients include carotenoids, such as lutein, zeaxanthin, beta-carotene, alpha-carotene and beta-cryptoxanthin, as well as vitamin B12, folate and vitamins C, E and D.

Unfortunately, taking supplements doesn’t solve the problem; generally, micronutrients from supplements are not the same as those from foods. With a few exceptions, such as vitamin D and potentially B12, most micronutrient levels can be raised without supplementation, by increasing the variety of foods in your diet. Please ask your doctor.

Long-term benefits of reducing              cortisol levels

Cortisol raises blood-levels of glucose and is involved in promoting visceral or intra-abdominal fat. This type of fat can coat internal organs, such as the liver, and result in nonalcoholic fatty liver disease. Decreasing the level of cortisol metabolite may also result in a lower propensity toward insulin resistance and may decrease the risk of cardiovascular mortality.

The good news is that once people lose weight, it may be easier to continue to keep weight off. In a prospective (forward-looking) study, results show that once obese patients lost weight, the levels of cortisol metabolite excretion decreased significantly (7). This is an encouraging preliminary, yet small, study involving women.

Controlling or losing weight is not solely about calorie-counting. While calorie intake has a role, food’s nutrient density may be more important to your success and may play a significant role in reducing your cravings, ultimately helping you manage your weight.

References:

(1) Am J Pub Health 2013 Sep 1;103(9):1604-1609. (2) Am J Prev Med.2011 Oct;41(4):434–438. (3) Am J Clin Nutr Online 2013;Jun 26. (4) N Engl J Med 2009 Feb 26;360:859. (5) N Engl J Med 2009 Feb 26;360:923. (6) Medscape General Medicine. 2006;8(4):59. (7) Clin Endocrinol.2013;78(5):700-705.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

METRO photo

On Friday, April 5, a 4.8 magnitude earthquake hit north-central New Jersey and was reported as having been felt across the tri-state area — including across our communities. An earthquake of this magnitude has not hit the East Coast since 2011, when a 5.8 magnitude earthquake centered in Virginia shook areas across New York. 

Experiencing an earthquake can be a disorienting and unnerving event, as it involves the sudden movement of the Earth’s surface caused by the release of energy in the Earth’s crust. 

For those who have experienced an earthquake, the sensation is often described as a sudden jolt or shaking, sometimes accompanied by a rumbling sound. Initially, there may be a feeling of confusion or disbelief as the ground begins to move unexpectedly.

As the earthquake progresses, the intensity of the shaking can vary, ranging from mild tremors to violent jolts. Buildings and structures may sway or vibrate, causing objects to rattle and shift. The ground itself may undulate or roll, creating a sensation akin to being on a boat or riding a wave.

During a seismic event, individuals may feel a range of physical sensations, including dizziness, nausea or difficulty maintaining balance. It’s not uncommon for people to experience heightened anxiety or fear, especially if they are unfamiliar with earthquakes or if the shaking persists for an extended period.

In some cases, the intensity of the earthquake may be strong enough to cause damage to buildings and infrastructure, leading to collapsed structures, fallen debris and potential hazards such as ruptured gas lines or downed power lines.

It’s important to note that each earthquake is unique, and the experience can vary widely depending on factors such as proximity to the epicenter, building construction and personal resilience. Regardless of the magnitude or duration of the earthquake, it’s essential to remain calm, take protective action and follow established safety procedures to minimize the risk of injury and ensure personal safety.

Be prepared in the event of an earthquake

If you’re indoors, move away from windows, glass doors and exterior walls to avoid injury from shattered glass or falling objects. 

If you’re outdoors, move to an open area away from buildings, trees, streetlights and utility wires. Drop to the ground and cover your head and neck with your arms until the shaking subsides.

Be mindful of potential hazards such as tall furniture, bookcases and heavy objects that could topple over during an earthquake. 

Identify safe zones within your home or workplace, such as sturdy doorframes or interior walls, where you can seek shelter. 

Prepare an emergency kit with essential supplies, including water, nonperishable food, first-aid supplies, flashlights, batteries, a battery-powered radio and a whistle. 

Establish a communication plan with your household members or neighbors to coordinate actions during an earthquake or other emergencies. 

Be aware of potential aftereffects of an earthquake, such as aftershocks, structural damage, gas leaks and electrical hazards. If you suspect damage to your home or utilities, evacuate immediately and contact emergency services for assistance.

Stay informed about earthquake risks and preparedness measures in your area. Monitor local news, weather alerts and emergency notifications for updates on seismic activity and safety recommendations.

Maximus

MEET MAXIMUS!

This week’s featured shelter pet is Maximus,  patiently waiting at the Smithtown Animal Shelter for his furever home. This medium haired boy just turned five in February and is fairly new to the shelter. He was loved from the moment he was found outside as a stray kitten. Sadly, his family fell upon hard times and could no longer give him the life he deserves. 

While Maximus is adjusting at the shelter and is still heartbroken, it may take him a little time to warm up. Earning his trust is worth its weight in gold…as he will shower you with endless purring, adoration and unconditional love. Maximus has already proven to be a beloved companion and deserves another chance to find his person. Let’s help him find a lifetime of purr-fect memories. Maximus would do best in a quiet home with older children. 

If you are interested in meeting this sweet boy, please call ahead to schedule an hour to properly interact with him in the Meet and Greet room.

The Town of Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Visitor hours are 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.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

By Heidi Sutton

When life gives you lemons, make lemonade. And when life gives you honey, make these delicious recipes, courtesy of the National Honey Board.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

YIELD: Makes 4 servings

 INGREDIENTS: 

1 pound cherry or grape tomatoes, halved

2 tablespoons + 1/4 cup olive oil, divided

2 tablespoons honey

4 teaspoons salt, divided

freshly ground pepper, to taste

1 pound of spaghetti

2 cloves of garlic, minced

1 bunch of kale, washed and stems removed

 zest and juice of 2 lemons

1/2 cup grated parmesan, + extra for serving

1/4 cup walnuts, toasted and chopped

salt and pepper, to taste

DIRECTIONS: 

Preheat oven to 400 F. Toss the tomatoes with 2 tablespoons of the olive oil and the honey and sprinkle with 1 teaspoon of the salt and freshly ground pepper. Roast for approximately 10 minutes until the tomatoes soften and begin to caramelize. While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook to al dente. Remove the tomatoes from the oven and quickly toss with the garlic.

Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste. Top with the walnuts and additional parmesan and serve with a Honey Cucumber Salad.

Note: You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.

Honey Cucumber Salad

Honey Cucumber Salad

YIELD: Serves 4

INGREDIENTS:

3 medium English cucumbers, thinly sliced

1/4 cup  honey

1/2 cup  white balsamic vinegar, (can also use white wine vinegar)

1/4 cup  water

1/2  red onion, slivered

1 tablespoon fresh dill, chopped

salt, to taste

DIRECTIONS: 

Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

Pixabay photo

By Bob Lipinski

Bob Lipinski

Tannat (a palindrome) is a dark red grape variety with its roots originating in Madiran, a tiny village in Southwest France. Its wines are incredibly dark and fuller-bodied than Cabernet Sauvignon, making them an immediate favorite for grilled or barbecued meats.

Tannat is a thick-skinned, medium acid red grape variety, which was introduced to Uruguay in 1870 by the Basque Frenchman Pascal Harriague, an immigrant who was looking for a varietal that would thrive in Uruguay’s soil and climate. Harriague, known to the rest of the world as Tannat, has become Uruguay’s signature grape, like its South American cousin Argentina with Malbec, and Chile with Carmenère.

Wines made from Tannat grapes include red, rosé, dessert, sparkling, and even a rosé vermouth. Foods that pair with Tannat wines are typically lamb and beef, often with a chimichurri sauce. Other foods are sausages, cassoulet, duck confit, grilled eggplant or mushrooms, Cajun spices, blackened meats, and pasta carbonara.

A recent tasting of wines from Uruguay made from Tannat grapes follows.

2018 Alto de la Ballena Tannat-Viognier, “Reserva” Uruguay. (Blend of 85% Tannat and 15% Viognier grapes; wine was aged for 9 months in American and French oak barrels). Deep purple color with a fragrant bouquet and flavor of blackberries, vanilla, dried plums, and spices. Hints of baking spices, wild flowers, and tobacco.

2020 Cerro del Toro “Tannat,” Piriapolis, Uruguay. (The name means Bull Hill). This unoaked, easy-to-drink wine is deeply colored with a fruity bouquet of black fruits, licorice, and herbs. Flavors of plums, raspberries, and boysenberry abound.

2020 Pisano “PRF” Tannat, Progreso, Uruguay. (Aged 10 to 12 months in French oak barrels) Garnet-ruby color, concentrated fruit, and tannins with flavors of cranberry, plums, dark chocolate, and spicy oak. It has a smokey, well balanced finish.

2021 Bodega Garzón Tannat, “Reserva” Garzón, Uruguay. (Aged 6 to 12 months in French oak barrels). Blackberry aromas coupled with notes of jam, plums, almonds, and spices. Medium-bodied with hints of violets, green peppercorns, and coffee with a silky finish. Don’t miss it!

2020 Marichal “Tannat,” Canelones, Uruguay. This unoaked wine shows a bouquet of fresh red fruits- strawberry and raspberry, with flavors of plum, dried herbs, and bitter almonds,

2020 Giménez Méndez Alta “Reserva” Tannat, Canelones, Uruguay. Dark ruby color with a bouquet and taste of blackberries, licorice, black pepper, and black plums. Medium-bodied with considerable tannin, and an aftertaste of dark chocolate.

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].

METRO photo

By Daniel Dunaief

Daniel Dunaief

Health clubs, the gym, whatever you call them, have so much subtext to any visit.

First, I wave at the friendly, supportive people who check me in. I wonder, as they look at me and the photo taken when I got my membership, whether I look better than I did on that day. By definition, I’m older, but am I in one of those better periods or one of those I-just-got-back-from-a-wedding-after-eating-out-too-many-times periods?

As I walk towards my preferred piece of equipment, which is usually an elliptical machine, I hope it’s available.

Sure, there is a line of 17 other elliptical machines that provide the same exercise, but I hope the one that has the best view of the 12 TVs I can barely see when I take off my glasses and that has the smoothest stride as I kick into a higher gear, is available.

If it is, I drape the towel I bring with me — I’m not a huge fan of the non absorbent paper towels available throughout my gym — take a few moments to find the least offensive TV show or music on my iPhone and start pedaling.

As I start working out, the calculator in my head immediately starts to monitor how far I’ve gone and how many calories I’ve burned off for each five minute segment on the machine. I have a specific target I try to meet or exceed, which helps me push harder during the last two minutes of each five minute block. Within about 10 minutes, I’ve built up a good sweat and am starting to drift off into endorphin-boosted bliss, sometimes accompanied by one of Billy Joel’s songs or by a ridiculous Adam Sandler movie I wouldn’t dare put on the TV when my wife and I are getting ready for bed.

My journey into sweaty bliss, however, sometimes takes a detour when someone climbs aboard the machine closest to me, despite the availability of all the other pieces of equipment in the row.

“Can’t you use one of the machines further away?” I shout in my head.

At first, I try to ignore the start of their exercise, diving deeper into my leg pumping, while juggling thoughts about the work I have to do when I’m done.

But then the competitive part of me awakens. A monster version can’t help monitoring the speed at which the person next to me is pumping his arms and legs. Am I going faster? Is he on a higher level than me?

No, it doesn’t matter whether he’s 30 years younger, a college athlete or is clearly preparing for a triathlon with a body that repels any fat and that likely won’t age for decades. I have to win.

Of course, the person next to me isn’t always young and fit and doesn’t have the same age and genetic limitations. Sometimes, that person is not only older, but is also sharing a regular need to clear his throat or to cough without covering his mouth.

“Hey, have you heard of Covid, a tissue, staying home when you’re sick, or, I don’t know, another gym?” I again shout in my head.

I look away and breathe to the side, hoping whatever germs he’s expelling into the air are traveling in a different direction.

Even when people don’t exercise near me, I notice the groaning from the men who lift more weight in a day than I might in a year. They roar, Incredible Hulk style, as they drop weights heavy enough to cause the floor 30 feet away to vibrate sufficiently to register on a seismograph.

When I leave the elliptical machine, I circle other pieces of equipment slowly, as if I were selecting a menu item carefully, pondering whether to get the Brussels sprouts, the steamed broccoli or the french fries.

Who am I kidding, I shrug to myself. I’m unlikely to climb on any of these machines, particularly when I’m so sweaty from beating that young kid to the top of the imaginary mountain.

Covered in sweat, I triumphantly walk slowly out of the gym, knowing I’ve conquered another day of exercise and feeling revived, refreshed, stronger, faster and more alert. Now, if I could just remember where I parked my car.

TBR staff, current and former, gather at the office for a celebratory lunch provided by DJ’s Clam Shack.

By Leah S. Dunaief

Leah Dunaief,
Publisher

It’s been quite a week for all of us. First we experienced an earthquake, and not an insignificant one. Centered in New Jersey, it measured 4.8 magnitude and was felt from Washington, D.C. to Philadelphia to New York City and even to Maine. That was followed by at least 11 aftershocks, one of which was 4.0 magnitude that struck nearly eight hours after the initial quake. This was the strongest quake for New Jersey in more than 240 years, according to the US Geological Survey.

I never felt the first one.

Although it excited millions of people across hundreds of miles, according to CNN, I was driving to a doctor’s appointment and never felt a thing. Others who were driving said the same. I guess if you’re traveling in an automobile, you expect the road to shake you up a bit.

When I entered the doctor’s office, however, I was amazed at the high pitch of voices and the animation of the staff members. “Did you feel it? Did you feel it?” I was asked. “The blinds all shook and the stools rolled.”

I felt like I had missed out on a memorable event.

Fortunately there seems to have been little damage and no injuries. The infrastructure was checked out; bridges and tunnels intact, subway lines moving normally, buildings sound, with only a handful of mild exceptions.

That was Friday. Monday we had a solar eclipse, as a band of total darkness 100 miles wide moved diagonally across North America from the West coast of Mexico to Newfoundland, Canada. The duration of total darkness at any given point was 4 minutes and 28 seconds. 

Millions of us donned special glasses and looked at the sun. Some thousands traveled to locations beneath the total darkness, in New York State around the Syracuse area, to view the full impact. We on the North shore of Long Island saw only 90 percent of the sun blacked out, but as a show put on by Nature, that wasn’t bad. While the light did become strangely grey and the birds and insects did get quieter, and the temperature perceptibly dropped, the drama was less but real. And it was a great excuse for a Monday afternoon eclipse party, of which there were many across backyards, back decks and parking lots facing west.

We can be casual about eclipses, since we have seen at least one of them before, in 2017, and understand that the world is not coming to an end. But the whole idea of huge bodies performing a ballet with each other across the heavens in an orderly fashion, when you think about it, has to leave you with a profound sense of awe and spirituality. It was an incredible performance.

The third marvel, back on Earth, was our celebratory 48th party for The Village Times and TBR News Media on Tuesday. We invited current and former staffers and some neighbors to a lunch provided in the parking lot by a fire-engine red food truck from DJ’s Clam Shack of Stony Brook. Even our mailman came. Paul Riggio, the owner, offered, lobster rolls, crab cakes, crab cake sandwiches, shrimp scampi rolls, hot dogs, coleslaw and quesadillas filled with a choice of lobster, shrimp, chicken or cheese.

We went to the truck window, gave Paul our order, and he gave us each a number. When that order was prepared, he called out the number and we received our food.

As it happened, the weather was perfect— not too hot, not too cool with a blue sky and a soft breeze. We could have eaten outside, but since there were no tables and chairs, we carried our lunch into the office building. As one of our guests said, there was a party in every room.

Cookies, inside, completed the meal. Then we went back to work.

It’s hard to recall each of those 48 years. They slide into each other, although we can remember particular incidents. It was wonderful seeing former staffers mingling with current members. The commitment is carried on.

We will recall this party as a tune-up for our 49th & 50th.