This week’s featured shelter pet is Sweet Tea, a 1 1/2 to 2 year old fawn colored bully mix up for a adoption at the Smithtown Animal Shelter. This sweet girl was found almost one year ago as a stray, a recent mom & very underweight… wandering busy roads trying desperately to get into passing cars. Since then Sweet Tea has had many firsts, like learning she loves to swim, pose for photoshoots, and snuggle up to all humans she meets. She is as sweet as her name implies, and loves to be surrounded by people.
She would do best as an only pet. She wants to befriend other dogs, but is young and likes to rough house, so constant supervision and selecting appropriate play dates is recommended. Sweet Tea will be at the shelter for one year next month. The shelter staff’s hope is that she is lucky enough to miss that particular anniversary.
If you are interested in meeting Sweet Tea, please fill out an application to schedule time to properly interact with her in a domestic setting, which includes a Meet and Greet Room, the dog runs, and Dog Walk trail.
The 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.
On Monday night, our communities experienced their first snowfall in an astonishing 716 days as a winter storm swept through the region, leaving a picturesque blanket of snow in its wake. The last significant snowfall in the area occurred on a winter day in 2022, making this recent event a long-awaited and nostalgic experience for residents.
The snowstorm, which arrived overnight, surprised many with its intensity and the amount of snow it deposited. Weather reports indicate that Suffolk County received approximately 3 inches of snow, transforming the landscape into a winter wonderland. The delicate white flakes clung to trees and rooftops, creating scenes reminiscent of a holiday postcard.
Local authorities were well prepared for the snowstorm, deploying salt trucks and snowplows to keep roads clear and safe for travel. Despite the challenges posed by the sudden onset of winter weather, no major disruptions were reported, and residents were able to navigate the snow-covered streets with caution. The most prominent concern locals are faced with lays within the morning commute as freezing temperatures and wet roads are prime ingredients for a dangerous trek.
Meteorologists suggest that the unusual gap between snowfalls in Suffolk County could be attributed to a combination of climatic factors. The return of the snow, albeit a moderate amount, serves as a reminder of the region’s seasonal diversity and the unpredictable nature of weather patterns.
As the sun rises over Suffolk County, the pristine snowscape offers a serene and scenic view, marking the end of a lengthy snow drought for the community.
Totally Excellent Chili served with Honey-Pumpkin Cornbread
By Heidi Sutton
On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. In spite of its name, chili can warm anyone up quickly.
This recipe for Totally Excellent Chili is spicy, but not too hot, and thin enough to be eaten with a spoon, but not to be mistaken for soup. The dish pairs well with Honey-Pumpkin Cornbread, a simple and somewhat sweet spin on a classic, comforting side to provide a feel-good boost on chilly evenings.
Totally Excellent Chili
Recipe courtesy of Evelyn Raab
Totally Excellent Chili
YIELD: Serves 6
INGREDIENTS:
11⁄2 pounds lean ground beef
2 medium onions, chopped
2 cloves garlic, minced or pressed
1 28-ounce can diced tomatoes
1 tablespoon Mexican chili powder
2 teaspoons ground cumin
11⁄2 teaspoon salt
1⁄2 teaspoon curry powder
1⁄2 teaspoon cayenne pepper
2 19-ounce cans red kidney or pinto beans, drained and rinsed
DIRECTIONS:
In a large saucepan or Dutch oven, combine the ground beef with the onions and garlic, and cook, stirring to break up the clumps, until the meat is no longer pink and the onions are softened — about 10 minutes. Add the tomatoes, chili powder, cumin, salt, curry powder, and cayenne or jalapeño, cover, and simmer for about 30 minutes. Add the beans and cook for another 30 minutes, stirring often.
Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread. If the chili is too spicy for you, a spoonful of plain yogurt or sour cream will help cool things down.
Honey-Pumpkin Cornbread
Recipe courtesy of Family Features
Honey-Pumpkin Cornbread
YIELD: Serves 12
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/4cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin puree
2 large eggs, at room temperature
5 tablespoons unsalted butter, melted
4 tablespoons honey
1/3 cup buttermilk
1 tablespoon grated orange zest
DIRECTIONS:
Heat oven to 400° F. Lightly butter a 9-inch square baking pan. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C.
The word feta comes from the practice of cutting the cheese into large blocks or slices (fetes) and preserving it in brine in large barrels. Before the seventeenth century, feta was just called “cheese.” The cheese’s uniqueness is attributed to the essential process of brining. Feta is known as a “pickled curd cheese” with a fresh, salty, tangy, nutty, and peppery taste due to brine soaking.
It is made with sheep’s milk, although some goat’s milk can be added. Sheep’s milk imparts a buttery richness, and goat’s milk adds acidity. The cheese has a snow white exterior and interior with small or no holes. It is brick-shaped, moist, and semisoft to firm; yet has a crumbly texture.
Feta received its PDO in 2002 and can be made in one of seven regions: specific prefectures on the mainland and on the islands of the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. Similar cheeses are produced in some eastern Mediterranean countries, others around the Black Sea, and the United States, with different production and aging requirements.
Interestingly, only about two percent of all feta consumed in the United States is actually made in Greece. The average Greek person consumes about 50 pounds of cheese each year, and 70 percent of the cheese eaten is feta.
Pixabay photo
Most consumers are familiar with Feta as the dry, salty, crumbly cheese, often added to a Greek salad. The majority of this cheese is U.S. made from cow’s milk and is often dyed to create the natural white color of the sheep and goat’s milk cheese.
There are many ways to enjoy Feta cheese including with cubes of watermelon, fresh mint leaves, and a balsamic glaze; a topping on pizza, focaccia, or bruschetta; with grilled baby artichokes, tomatoes, and red and green olives; and the best way— as a slab, marinated with extra-virgin olive oil, bits of black Greek olives, oregano, pepper, and salt served with pieces of crusty bread.
The Guinness World Record for the largest salad was a Greek salad made in 2016 in Moscow, Russia that weighed almost 45,000 pounds, which included two and a half tons of feta in addition to tomatoes, cucumbers, onions, olives, olive oil, oregano, and salt.
Feta has similarities to other cheeses such as Beyaz Peynir (Turkey), Brînza (Romania), Cotija (Mexico), Domiati (Egypt), Rodopa (Bulgaria), Salamura (Turkey), Sirene (Bulgaria), and Telemea (Romania).
Feta pairs well with many wines, including (whites) Assyrtiko, Chablis, Moschofilero, Pinot Gris, Riesling, and Sauvignon Blanc. (Reds) Bardolino, Gamay, Pinot Noir, Sangiovese, Valpolicella, and Zinfandel. Other beverages are Pilsner beer, champagne and sparkling wines (dry), rosé (dry), and ouzo.
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].
Disposable plastic utensils can take hundreds of years to decompose.
A Column Promoting a More Earth-Friendly Lifestyle
By John L. Turner
John Turner
Earlier this year New York City passed an ordinance aimed at banning utensils in take-out orders from restaurants unless specifically requested by the customer. This common sense waste reduction measure, called “Skipping the Stuff,” will keep millions of plastic utensils out of the waste stream where they’re either burned or buried. Similar legislation is likely both in Suffolk County and New York State.
There’s no reason, however, to wait until additional laws are passed to reduce your use and disposal of unneeded plastic utensils by simply remembering when you next order take-out food to tell the restaurant to “skip the stuff.”After all, the extra plastic spoons, knives, and forks, probably individually wrapped in plastic film, aren’t needed in most situations, are not recycable and take hundred of years to break down. A benefit to the law, in addition to it being better for the environment, is it saves local businesses money; not a bad thing!
The “Skip the Stuff” effort and city law is an excellent illustration of waste reduction, the highest priority in waste management — reducing the amount of garbage produced in the first place. Its value is captured in the phrase: “There’s no environmental impact from garbage that’s not created.” So, since those plastic utensils are unneeded by you and yet another burden on the environment, let’s make an effort to “Skip the Stuff”!
A resident of Setauket, author 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.
Some historical phrases help shape and define the country the way landmarks like the Grand Canyon, Statue of Liberty, and Mt. Rushmore provide a distinct national identity.
One of those expressions, for me, is “rugged individualism.” The combination of the two words suggest independent thought, an ability to decide for ourselves, and a willingness to eschew tradition in favor of something more personal, practical and self-directed.
We don’t need kings and monarchs to tell us how to behave or to dictate from on high. We favor the stories of Americans whose humble origins offered hope to anyone born in a log cabin, a la Abraham Lincoln, or whose compassion inspired them to build houses for others, Jimmy Carter, perhaps, long after they were no longer the most powerful person on the planet.
We think for ourselves, we live with the view that we have unlimited potential and that we don’t need to have the right name or address to realize our dreams. Our self confidence allows us to imagine that we can become the next “Cinderella Man” or “Working Girl.”
And yet, we the people of the United States sometimes appear to be living lives that are filled with paint-by-the-numbers decisions and that involve following other people’s footprints in the snow.
Why? Have we and our children become so accustomed to group think that we don’t want to separate ourselves from the pack? Are we living in a world where we are desperate to conform?
Part of our collapse in independent thinking comes from corporate America. That faceless, nameless, profit churning machine, with its fake wooden boardrooms and its army of handlers and focus groups, has encouraged us to believe that buying their products, supporting their stores and following the trends is a way of asserting our independence.
It’s a clever ploy, my friends. They convince you that eating what everyone else eats, saying the same words everyone else says and wearing what everyone else wears helps you realize your potential.
The argument is an easy one to make, especially as you drive through Anytown USA. You see the same collection of franchised stores, with their predictable food and products and their well-oiled experiences, where it takes 5.6 minutes from the time you entered the store to get exactly the same soggy french fries in Dubuque, Iowa as it would in Setauket, New York.
We resist risk. Going into a restaurant with an unknown name means we might consume food that doesn’t taste familiar or good to us and that might give us indigestion as we move, like cattle, to the next predictable destination and engage in an echo of the same conversation we had last week, last month and last year.
I get it: it’s hard to decide to go to a unique store or restaurant in a town, particularly when the parking lot in the franchise chain next door is packed with people driving the same model and color cars we see on our roads back home.
Well, it’s 2024, and not 1984. We can and should make our own decisions. I would encourage you, your children and your friends to decide who you are and what that means. Yes, it’s hard and yes, people might hide behind the cloak of conformity to encourage you to do as they and everyone else does. They might even peck at you verbally, uncomfortable with differences and unsure of how to react to “the real you.”
If we fit in too well everywhere we go, we run the risk of disappearing. As Frank Sinatra suggests, it’s time to do things “My Way.” Yes, we might hate tuna fish with peanut butter, but at least we’ll be listening to our own voice and getting off a nonstop conveyor belt of conventional thought in which we follow the same roads, the same thoughts, and the same routines. Different? Different is good and, best of all, it’s up to you to decide what that means.
COVID got me again. This second time around makes me angry, which is probably irrational. I mean, really, I paid my dues, I succumbed like almost everyone else a couple of years ago, and I feel that should be that. Also, I did everything I was supposed to do. I was vaccinated again in the middle of October this past year and felt pretty immune, although I know the vaccine doesn’t prevent the disease, just makes it less severe if it hits. Still, I felt relatively protected and didn’t bother wearing a mask when in a group. I won’t make that mistake again.
I did take Paxlovid this time, as I had the first time, and perhaps my symptoms were less acute. This onset was a little different. Instead of the painful sore throat in the beginning, I developed a dripping nose and assumed I was getting a simple head cold. Then I got quite stuffy and began to cough and to run a low grade fever. I stayed out of the office, finally donned a mask and bought a test kit. The first test I took was negative, but the next day I tested positive, and I have been home since then.
I am sharing these details in the hope that they may be helpful for those who are experiencing COVID presently or who should be alerted now to the clear and present danger. Fortunately, I am again testing negative, but the weather is uncooperative at 17 degrees. The extreme cold and dry air is not recommended for a newly recovered respiratory system, and so I remain home for now. But I can reveal some more specifics that might be of interest.
Neurological aspects were less pronounced this second time around. The sore throat was less sore and lasted for a shorter period of time, I didn’t lose my sense of taste either time, and while the cough continues, it seems less frequent during this home stretch. But according to what I read, post COVID fatigue is worse, and I can confirm that. I haven’t slept this many hours each day since I was a teenager. Napping is also a help. I have craved hot soup, and little else, throughout these past few days. Blessings on my friends and neighbors, who have provided me with an endless supply, from homemade chicken broth to the store bought wonton variety. I am also drinking smoothies made up of fruits and especially dark green leafy vegetables, like bok choi and baby kale and arugula. This particularly helps ward off dehydration. And while I have lost a couple of pounds, this is not the preferred way to diet.
There are some studies on patients who have had COVID more than once. Experts are still unsure about how damaging that might be, if at all. New variants, like JN.1, and periodic upticks keep the virus a current threat. There are at least 1200 covid-related deaths each week, and in the last week of December, nearly 35,000 Americans were hospitalized with COVID. No one seems to know if repeated exposure to the coronavirus increases the risk of Long Covid.Those who were hospitalized with the first round of COVID were more likely to have a severe second bout. That is well established. Lingering symptoms, like fatigue, shortness of breath and brain fog may also persist, especially after a difficult first attack. But evidence is still unclear that links repeated infections with Long COVID.
So what to do next?
We should all forego our complacency, and actively try to avoid COVID-19, even though the disease appears to be less severe for most. We really don’t know the long term effects of repeated infection. That means going back to basics: washing hands often, avoiding crowds, if possible, staying home if ill, using Paxlovid, which has been highly successful in moderating the virus, and especially returning to wearing masks. No one wants to be mildly ill or to increase the health risk for others.
White-throated Sparrow. Photo courtesy of Unsplash
Dark-eyed Junco. Photo courtesy of Unsplash
By John L. Turner
John Turner
Walking along the edge of an uneven row of withered goldenrods, adorned with countless fuzzy heads brimming with seeds, I noticed some bird movement in the lower branches of the shrubs interspersed among the flowers. Lots of movement in all directions as the small earth-toned birds flitted up and down, toward and away from me. I was in the presence of a flock of fourteen white-throated sparrows actively feeding on the ubiquitous goldenrod seed. Their presence was a nice welcome to my morning.
The white-throated sparrow is a most handsome bird, possessing, as its name makes clear, a distinctive white throat patch (its Latin name is Zonotrichia albicollis with albicollis meaning “white-necked”). Even more prominent in this species are the five bold longitudinal black and white head stripes (three white and two black) with a pretty splash of yellow just behind the bill in a place known as the lores on the two lateral white stripes.
There’s an interesting story about these light-colored head stripes that underscores how the natural world is much more complex than it may, at first, appear.These stripes come in two distinct colors: white and tan, so a sparrow may be a tan-striped white-throated sparrow or a white-striped white-throated sparrow. This color difference is genetically based, apparently due to a single chromosome part inverting while going through mitosis — remember genetics from high school biology class? In a case of mistaken identity John James Audubon thought white-striped individuals were male while tan-striped birds female, a reasonable assumption given the fact more colorful birds are typically male. You can see this mistake in his illustration of the species in his famous “Birds of America.”
Birds of the same species that display different plumages are referred to as “morphs” or “forms.” The Eastern Screech Owl is another local example of a bird species that exhibits morphs, having two colorful forms — grey and rufous birds. The Parasitic Jaeger, a gull-like bird occasionally seen in the ocean off the island’s south shore has three color morphs — light, intermediate, and dark.
White-throated sparrow
And you might reasonably think that white-striped males would always select a white-striped female as a mate and the same with tan-striped individuals, but it’s actually just the opposite. White-striped males overwhelmingly prefer tan-striped females (and vice versa) while tan striped males select white-striped females (also vice versa), a concept ecologists fancily refer to as “negative assortative mating.” Researchers have determined the morphs behave differently with white-striped birds being more aggressive but with less adept parenting abilities than tan-striped birds.These two traits seem to balance out as the two morphs are about equally represented in the species overall.
White-throated sparrows don’t breed on Long Island (with very few noted records) but are common winter visitors and one of the more common species to visit bird feeding stations, often feeding on the millet and other grain that spills to the ground.If white-throated sparrows come to your feeders try to distinguish the two color morphs and note any difference in behaviors. As mentioned above, research suggests the white-striped forms are more aggressive and tend to dominate tan-striped individuals. Have you observed this?
As winter melds into spring you might hear the distinctive song of this sparrow. One of the bird’s colloquial names — Old Sam Peabody — comes from its song that seems like it’s saying that fella’s name with a few extra Peabody’s thrown in at the end. Others liken it to My Sweet Canada, Canada, Canada. I think the second description is a wee bit more accurate both because it sounds closer to the bird’s song and because the species breeds across a broad swath of forest in our country neighbor to the North.
Another common winter visitor to bird feeders is a sparrow that doesn’t much look likeone, as it doesn’t have the earth-tone browns and tans typical of most sparrow species.It’s the Slate-colored or Dark-eyed Junco or as the famous New York naturalist John Burroughs called them“snowbirds” since they often appear in New York around the time of the season’s first snowfall.
A widespread breeder across North America (but not Long Island as it breeds further north) this species consists of 15 subspecies many of which look different, giving rise to distinctive names such as the white-winged, pink-sided, red-backed, and gray-headed juncos. Given their distinctive morphological differences, which is thought to have occurred a few thousand years ago, this species appears to be on its way to evolving into several other species. If we can hang around for a few thousand more years we might find out the answer.
The junco (it’s Latin name is hyemalis meaning “of the winter”) is a handsome bird with “our” subspecies being dark grey on top with white on the belly and under the tail.Females are tinged with brown on top. Both sexes have triangular pink bills, the color of bubble gum, which they use to capture insects, collect seeds and berries, and/or the food you put out in your feeders.
Dark-eyed Junco
Speaking of feeders, according to Project FeederWatch, run by the Cornell University’s Project Laboratory of Ornithology, the Dark-eyed Junco is recorded at more feeders in North America than any other bird.
Another plumage trait all juncos share are outer tail feathers that range from partially to fully white. These bright white “banner marks” are examples of deflective coloration and are a feature commonplace in birds. It’s hypothesized their function is to confuse predators or deflect their attack to a non-lethal part of a bird’s body but this purpose has not been proven experimentally beyond a reasonable doubt so the purpose remainsconjectural. The Eastern Meadowlark and American Robin are other examples of birds exhibiting banner marks.
Another interesting aspect of junco life is that not all birds overwinter in the same area. Generally male juncos, both adult and young, overwinter in more northern locales while females migrate further south. The reason for this seems to be the desire for male birds to be closer to prime breeding territories, the adults to reclaim them and younger males in an effort to quickly find an available territory. Females have no such worries and can benefit from more moderate climates to the south.
So, what at first appears to be two nice uncomplicated winter visitors visiting your feeding station actually reveal, like when the layers of an onion are peeled back, a reality with complexity and depth possessed by all living creatures that share our world.
A resident of Setauket, author 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
Most of the time, the fungus Candida albicans, which is ubiquitous on the skin, inside people’s mouths, throat, and guts, among other places, doesn’t cause problems. It can, however, be an opportunistic infection, particularly in people who are immunocompromised, leading to serious illness and even death.
Antifungal infections work best during the early stage of an infection. Once a severe infection becomes established, it responds less well to drugs, as resistance can become a problem.
James “Jamie” Konopka, Professor in the Department of Microbiology and Immunology in the Renaissance School of Medicine at Stony Brook University, is working to find the mechanism that enables C. albicans to resist attack by the immune system. His long term goal is to identify ways to make the fungus more vulnerable to immune defenses.
In a paper published recently in the journal mBio, which is published by the American Society of Microbiology, Konopka identified the mechanism by which hypochlorous acid, which is produced by cells in the immune system, attacks C. albicans.
He expanded this by testing forms of the fungus that lack specific genes. These mutants can be more vulnerable to attack by hypochlorous acid, which is produced by neutrophils and is also called “human bleach.” Longer term, Konopka hopes to find ways to sensitize the fungus to this acid, which would bolster the ability of the immune system to respond to an infection.
His study showed that hypochlorous acid disrupts the plasma membrane, which is a layer of lipids that surround the cell. Once this is breached, parts of the cell leak out, while more bleach can damage the fungus.
Hypochlorous acid reacts with proteins, lipids and DNA.
The activated immune system produces several chemicals known as “reactive oxygen species.” In some cells, particularly neutrophils, hydrogen peroxide is converted into hypochlorous acid to strengthen and diversify the attack.
To be sure, the discovery of the mechanism of action of hypochlorous acid won’t lead to an immediate alternative therapeutic option, as researchers need to build on this study.
Future studies will examine how some genes promote resistance, and which are likely to be the most promising targets for drug development, Konopka explained.
Increase sensitivity
These are C. albicans cells growing invasively into tissue in a mouse model of an oral infection. The candida hyphae are stained black, and the tissue is stained a blue/green. Image from James Konopka
Konopka suggested that increasing the sensitivity of the fungus to hypochlorous acid would likely prove more effective and less potentially toxic than increasing the amount of the acid, which could also damage surrounding tissue.
“Our idea is to sensitize fungal pathogens” to hypochlorous acid “rather than upping the dose of bleach, which could lead to negative consequences,” Konopka said. Ideally, he’d like to “take the normal level and make it more effective” in eradicating the fungus.
Other scientists funded by the National Institutes of Health created a set of about 1,000 different strains of the fungus, which provides a valuable resource for Konopka and others in the scientific community.
In a preliminary screen of plasma membrane proteins, Konopka and his team found that most of the mutants had at least a small increase in sensitivity. Some, however, had stronger effects, which will guide future experiments.
One of the challenges in working with a fungus over pathogens like bacteria or viruses is that fungi are more closely related biologically to humans. That means that an approach that might weaken a fungus could have unintended and problematic consequences for a patient.
“Although they may look very different on the outside, the inner workings of fungi and humans are remarkably similar,” Konopka explained in an email. This has made it difficult to find antifungal drugs that are not toxic to humans.
An ‘overlooked’ ally
Konopka suggested that scientists have been studying hydrogen peroxide, which is also made by immune system combatants like macrophages and neutrophils.
“It seemed to us that somehow bleach had been overlooked,” Konopka said. “It hadn’t been studied in the fungal world, so we launched” their research.
Konopka also believes the plasma membrane represents an effective place to focus his efforts on developing new drugs or for making current drugs more effective.
Hydrochlorous acid “fell into our wheel house,” he said. In initial tests, Konopka discovered that human bleach caused damage to the membrane within minutes if not sooner, allowing outside molecules to enter freely, which could kill the potentially dangerous infection.
Considering the ubiquitous presence of the fungus, immunocompromised people who might conquer an infection at any given time could still be vulnerable to a future attack, even after an effective treatment. Even people with a healthy immune system could be reinfected amid a large enough fungal load from a biofilm on a medical device or catheter.
Providing vulnerable people with a prophylactic treatment could lower the risk of infection. When and if those patients develop an ongoing and health-threatening infection, doctors could use another set of drugs, although such options don’t currently exist.
In other work, Konopka has identified proteins in C. albicans that help CoQ, or ubiquinone, protect the plasma membrane from oxidation by agents such as hydrogen peroxide and hypochlorous acid.
People can purchase ubiquinone at local stores, although Konopka urges residents to check with their doctors before taking any supplement.
Fish and beer
An organizer of a department wide Oktoberfest, Konopka was pleased that faculty, post doctoral researchers and students were able to decompress and enjoy the fall festival together for the first time since 2019.
In addition to a range of beer, attendees at the event, which occurred half way between the start of the semester and final exams, were able to partake in German food from Schnitzels in Stony Brook Village, which was a big hit.
An avid fly fisherman who catches and releases fish, Konopka said he caught some bigger striped bass this year than in previous years.
When he’s fishing, Konopka appreciates the way the natural world is interconnected. He pays attention to variables like the weather, water temperature, bait fish and the phases of the moon.
He particularly enjoys the wind and fresh air. This year, Konopka marveled at the sight of a bald eagle.
As for his work, Konopka said basic research may have an immediate effect or may contribute longer term to helping others in the scientific community build on his results, which could lead to the next breakthrough.
Welcome to the 25th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home
Walnut
Meet Walnut
If you’re looking for something (or someone!) to improve your memory,motor function and promote weight management, it may just come packaged as an eight year old Lhasa mix known as Walnut, currently up for adoption at Little Shelter in Huntington.Packed with essential nutrients, an appetite for adventure and a good sense of humor, this happy fellow will most definitely change your life for the better! A desirable addition to any book club gathering, he is well-read and insightful and can be depended upon to provide the best snacks (first come first served!)….if Walnut sounds like the perfect fit for you, stop by to meet him today! 631-368-8770, Ext. 21
Rubbish
Meet Bubbish
The Golden Age is characterized by wisdom, contentment and useful leisure, epitomized by this twelve year old Pomeranian named Bubbish, up for adoption at Little Shelter in Huntington. Devilishly handsome, yet angelic in spirit, he loves nothing more than a cuddle, happily curling up next to your side every chance he gets. Like most seniors, he has a few health issues, including limited vision, yet is still the perfect walking partner, guided by your voice as you discuss the plans for the day. Upbeat and positive, you’ll find him to be the best company around, always leaving smiles behind. Stop by Little Shelter today and meet your new bestie, Bubbish! 631-368-8770, Ext. 21
Eddie & Clark
Meet Eddie & Clark
These handsome devils at the Smithtown Animal Shelter are both estimated to be around 4 years young.They were found together, and do enjoy each other, but are not bonded.While the shelter would love to adopt them together, they will adopt separately for the right homes.Both are nervous dogs and need slow intros to new animals. They love all people. Clark needs someone around most of the time as he is nervous to be on his own.Eddie is more adjusted to alone time.Both boys are sweet and affectionate. 631-360-7575
Kaos
Meet Kaos
Happy New Year to you too Kaos! This gentle, 85lb Robbie mix at the Brookhaven Animal Shelter is looking for her forever family. Kaos wandered the streets, hoping her family would find her, but sadly, they never came. Despite her name, she’s anything but chaotic! This sweet 5 to 6-year-old girl adores people and is thrilled to meet everyone she can.
Kaos is a strong girl who knows her basic commands, seems housebroken, and appreciates the comfort of a cozy dog bed. She’s a food lover and needs help with her weight loss journey after coming to us quite overweight. Eager for walks, she’s strong on the leash and could use some additional training, but she’d thrive in a home with a yard to explore enjoying sniffing and some fetch with toys. Even though her actual favorite activity involves pets and cuddles with her humans.
This goofy girl would shine in a home with children over 10 years old who appreciate her playful personality. Kaos is up-to-date on vaccinations and heartworm tested and spayed, ready for her forever home. Consider welcoming Kaos into your heart and home today! 631-451-6950
Cats, cats, cats!
Charlie
“Life is better with a cat.” Kent Animal Shelter in Calverton recently welcomed many new rescues including Charlie picture on the right. Stop by the shelter (10 a.m. to 4 p.m. daily) to meet them or fill out an adoption application ahead of time at www.kentanimalshelter.com. 631-727-5731 ext.
Rescue is a lifestyle. Adopt, don’t shop.
Check out the next Paw Prints in the issue of February 8.
Paw Prints is generously sponsored by Mark T. Freeley, Esq.
Welcome to the 25th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home
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