The holiday season is in full bloom. Our beautiful villages with Christmas lights and wreaths reminds us what this time of year is supposed to be about. We celebrate the holiday season across a landscape that is polarized and profoundly divisive.
Our recent midterm elections have made the powerful statement that Americans are tired of hearing about election steal lies. They are tired of conspiracy theories and rhetoric that is blatantly false and disgraceful.
The midterm elections have made a powerful statement that democracy is more powerful than autocracy; that we as a nation want to move forward and find new ways to collaborate with each other for the sake of all Americans.
As you prepare to celebrate Christmas and Hanukkah, I hope our faith leaders have the courage to stand up and speak for truth, for social justice and respect for all people no matter what their race, religion, sexual orientation, or socioeconomic class.
Our silence, when it comes to serious life issues that impact all of us, is a statement of complicity. Shame on those of us who hold positions of religious leadership and remain silent. Shame on those who hold positions of religious leadership and fuel the hate and polarization that is paralyzing our nation.
However, despite this chaotic landscape I continue to remain exceptionally hopeful because I am blessed to see miracles and human transformation every day.
Every morning when I get up, I look out at our garden of remembrance. There are more than 120 crosses representing all the innocent lives that have been lost to overdose and addiction since the pandemic. They are from our community. They have mothers and fathers, brothers and sisters that live among us. I know these days are hard for their families. We must never forget but always remember their gift of life.
Human kindness continues to live on in our midst. Hopefully during this holiday season, it will become contagious. Recently a retired schoolteacher told me a powerful story. She was on line at Taco Bell in her car and her eyes met the eyes of a man in a red truck in front of her. It was just a momentary glance. When she got to the window to pay, the cashier told her there was no charge. The man in the red truck had covered her meal. Needless to say, she was overwhelmed.
The cashier gave her a note which I have permission to share with you: “To the person behind me in line, please accept this small act of kindness today as a reminder that all of us have bad days, but not all of us were fortunate enough to wake up this morning and have a day at all. No matter how hard it gets, keep going! You are stronger than your most difficult hour, and there are so many people supporting you even if you haven’t met them yet. Peace, love, tacos — a random stranger.”
As we celebrate the holiday season this year, let us reach out with random kindness to the strangers in our midst that could become our friends!
Father Francis Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.
From left to right, physician assistants Michelle Rosa and Katherine Malloy, Dr. David Fiorella and Dr. Jason Mathew visit Joseph Annunziata in his hospital bed. Photo from Stony Brook Medicine
By Daniel Dunaief
Joseph “Bob” Annunziata, a resident of Kings Park, wants you not to be like him.
An army veteran, Annunziata urges residents and, in particular, other veterans, to pay attention to their medical needs and to take action when they find out they have a problem.
A self-described “tough guy” who grew up in Bay Ridge, Brooklyn, Annunziata put off medical care for a partially blocked left carotid artery and it caused a medical crisis.
“My brother and sister vets, if you got a pain or the doctor tells you to do something, do it,” he said. “It almost cost me my life. I don’t want that to happen to anyone else.”
Joseph Annunziata at his 80th birthday party
Annunziata, 80, was driving to the supermarket on Veterans Day when his right hand became limp and he was slurring his speech. Knowing he was in trouble, he turned the car around and drove 10 minutes to the Northport VA Medical Center.
The doctors evaluated him and rushed him to Stony Brook University Hospital, which is well equipped to handle stroke-related emergencies and is the only hospital in the state named one of America’s 100 Best Hospitals for Stroke Care for eight years in a row.
Several doctors evaluated Annunziata, including by Dr. David Fiorella, Director of the Stony Brook Cerebrovascular Center and Co-Director of the Stony Brook Cerebrovascular and Comprehensive Stroke Center, and Jason Mathew, stroke neurologist.
“We identified that there was a severe blockage in the left side of his brain,” said Dr. Mathew. “If blood flow is not returned to this area, the patient is at risk for a larger area of stroke.”
Indeed, a larger stroke could have caused right side paralysis and could have robbed Annunziata of his ability to speak or worse.
Performing emergency surgery could protect endangered brain cells, but also presented some risk. If not removed carefully and completely, the clot in the carotid artery could travel into the brain or the stroke could expand over time due to a lack of sufficient blood flow to the left side of the brain.
Time pressure
Stony Brook doctors discussed the particulars of the case together and explained the situation to Annunziata, who could understand what they were describing and respond despite symptoms that threatened to deteriorate.
The hospital, which does between 200 and 250 interventional stroke treatments per year and handles many more strokes than that annually, has a group of health care specialists who can provide accessible information to patients who are not experts in the field and who need to make an informed decision under time pressure.
Stony Brook has become adept at “conveying this complex information in a time-sensitive way,” Dr. Fiorella said. In those cases for which surgery is the best option, each minute that the doctors don’t open up a blood vessel reduces the benefits and increases the risk of longer-term damage.
Stony Brook sees about one to two of these kinds of cases per month. As a whole, the hospital, which is a large referral center, sees numerous complex and unusual cerebrovascular cases of all types, Dr. Fiorella said.
Annunziata and the doctors decided to have the emergency surgery.
Dr. Fiorella used a balloon guiding catheter, which is a long tube with a working inner lumen that has a soft balloon on the outside of it that is designed to temporarily block flow. He deploys these occlusion balloons in most all stroke cases.
The particular way he used it in these complete carotid occlusions is unique. The balloon guiding catheter makes interventional stroke procedures more efficient, safer, and the outcomes better, according to data for thrombectomy, Dr. Fiorella said.
The occlusion balloon enabled Dr. Fiorella to control blow flow the entire time, which makes the procedure safer. The surgery took under an hour and involved a small incision in Annunziata’s right wrist.
Joseph Annunziata with his girlfriend Rosemarie Madrose
After the surgery, Annunziata was able to speak to doctors and call Rosemarie Madrose, his girlfriend of five and a half years. “He came out talking,” said Madrose. “I could understand him. I was relieved.” Four days after the emergency operation, Annunziata, who also received post operative care from Dr. Yuehjien Gu, Neurocritical Care Unit Director, left the hospital and returned to his home, where he spent the next morning preparing a welcome meal of a scrambled egg and two slices of toast.
The doctors attribute Annunziata’s quick recovery to a host of factors. Getting himself to the hospital as soon as symptoms started saved precious minutes, Dr. Fiorella said, as “time is brain.” He also advised against driving for people having stroke-like symptoms, which can include slurred speech, numbness, weakening of the arm or leg and loss of vision in one eye.
Dr. Fiorella urged people to call for help or to get a ride in an ambulance. Stony Brook has two mobile stroke unit ambulances, which are equipped with technology to assess patients while en route, saving time and alerting doctors in the hospital to patients who might need immediate attention and intervention.
These mobile units, which are available from 8 a.m. to 8 p.m., have helped reduce death and disability for stroke and have cut down the length of stays in the hospital.
People or family and friends who are observing someone who might be having a stroke can call 911 and indicate that the patient is having stroke-like symptoms. The emergency operator will alert the mobile stroke unit of a possible case if the unit is available and the patient is in range.
Helping a veteran
The doctors involved in Annunziata’s care were well aware of the fact that they were treating a veteran on Veterans Day.
“Oftentimes, we think about how we can give back more than just a thank you” to people like Annunziata, who “risked his life and helped his country the way he could,” said Dr. Mathew. “I’m helping him the way I can help.”
Dr. Fiorella added that he thought it was “wonderful” to “help someone who’s given so much to our country on Veterans Day.”
Army origin
Annunziata explained that he wound up in the Army through a circuitous route.“We watched all the war movies” when he was young and wanted to join the Marines, he said.
When he went to enlist in 1962, he was told there was a two and a half year wait. He and his young friends got the same reception at the Air Force, Navy and the Army. As they were leaving the Army building on Whitehall Street, he and his friends ran into a sergeant with numerous medals on his uniform. The sergeant urged them to go back up the hallway and enter the first door on the right and indicate that they wanted to expedite the draft. About a week later, Annunziata was drafted and got a 15 cent token in the mail for a train trip to Wall Street.
After basic training at Fort Dix, he was stationed in Greenland, where Annunziata operated a radar at the top of a mountain for two years. He participated in drills in which he had to catch American planes flying overhead.
Fortunately, he said, even during the height of the Cold War and just months after the Cuban Missile Crisis, Annunziata never spotted a Russian threat, even though the base was just 20 minutes from Russian air space.
Having gone through emergency surgery that likely saved his life, Annunziata urges residents to pay attention to any medical needs on their radar.
Dr. Fiorella was amazed at how quickly Annunziata expressed concern for his fellow veterans during his recovery.
“One of the first things he talked about was, ‘How can I use what happened to me to help other vets?’” Dr. Fiorella said.
Annunziata’s girlfriend Madrose, who is grateful that the procedure saved his life, said he “didn’t listen to me. He knew he had to do this. I kept saying, ‘When are you going to do it?’ He said, ‘I will, I will, I will.’ He learned the hard way.” She added that they both know he is “extremely lucky.”
Now, we can really get down to some important, democracy building and unifying investigations. Undoubtedly, these investigations will get to the bottom of some important political questions that people absolutely want answered.
Hunter Biden is and will be a prime target. How can he not be? If you look at some of the pictures of him that newspapers have found, he looks guilty, and that should be more than enough. Besides, who doesn’t like a few insightful, incisive and critical First Family questions?
Once they finish — assuming they can get it done in two years — with the important questions, I have ideas for investigations that I’d like to lob in as well. They range from the obvious, to the quirky to the frivolous, but, I figured I might as well make my suggestions now.
I’m going to write it here because you know it’s inevitable. Hillary Clinton. She might be a private citizen now, and she might have run for office six years ago, but she’s got to be responsible for something. Maybe she knocked the nose off the sphinx. Or maybe she tilted the Tower of Pisa. Come on, she’s got to have done something wrong.
I’d like to know why my email fills with stuff I talk about, but don’t type into my computer. Is someone listening? My wife and I might discuss a trip to Bora Bora and then, the next morning, I find an invitation to visit. Is someone listening all the time?
Jose Altuve. The Houston Astros star second baseman, whom baseball fans in other stadiums, particularly Yankee Stadium, love to hate, still seems to be operating under a cloud of suspicion. Did he cheat? Did he have a tattoo that he didn’t want anyone to see when his teammates seemed poised to tear off his jersey many years ago against the Yankees? Is it safe for purist baseball fans to root for him again? Will he be eligible for the Hall of Fame someday?
Open Water. Did you see the movie? It was incredibly popular. I don’t want to spoil it for you, but, well, I’m going to do it anyway. These two people suffer through endless torment and fear after their boat leaves them behind while they are scuba diving. It’s not a feel good movie. Injured, cold and miserable, they try to fight off sharks — guess who wins that one? Afterward, I overheard someone say, “seriously? I watched those people for two hours for that?”
Jan. 6th. There’s likely to be a committee investigating the committee investigating the riots. Fine. But wouldn’t it throw Democrats, Republicans and conspiracy theorists for a loop if another committee then investigated the committee that investigated the original committee? It’d be like seeing images several times in a combination of mirrors.
Tom Brady. Okay, I know he’s not having his usual spectacular world-beating season, but the guy is 45 and strong, muscular, athletic 20-year-olds are putting everything they have into throwing him to the ground. How is he still functioning? He’s not playing golf. Did someone replace him with a robot? Has he discovered some magical diet or fountain of youth that makes it possible to compete at such a high level when he’s at such an advanced age? I throw a ball with my son, and it takes me a week for my arm to recover. The world needs to hear his secrets.
Socks. I’m not particular about my socks. White ones that go above my ankle are fine. Most of the time, I buy socks that look like the ones I already own, which makes matching them pretty easy. And yet, somehow, I wind up with an odd sock more often than not. Where is that missing sock? Is someone stealing socks from dryers?
Asparagus. I kind of like the taste, but I’d prefer that my pee didn’t smell later. Can’t someone do something about it? It’s the only vegetable that has that effect. Let’s figure out a better-smelling asparagus.
Here comes my favorite weekend of the year: Thanksgiving. It starts on a Thursday, as all good weekends should. We, the Dunaief Clan, have managed to extend it into three, even four days. We deserve no less. Like many American families, our immediate members are stretched across the entire continent, from the California coast to the middle of Suffolk County on Long Island, and from below the Mason-Dixon Line and the Florida Peninsula to the Gulf of Mexico. They need that much time just to get to Grandma’s house and back.
What’s waiting for them when they arrive? Food! All kinds of favorite foods. And love. Lots of love that bridges three generations with mighty hugs. Why, it even takes a good part of that long weekend before all the members of the family finish hugging each other, at which point we sit down to eat. We get back up some hours later, only to regroup for the next meal. We know we are among the fortunate in that regard and give thanks.
Food means so many different things. There are the traditional historic dishes that symbolize the meal eaten by the Pilgrims. But we have added so much more to the basics. And each person has a favorite that tickles them when they look at the offerings on the laden table and know it was prepared especially for them. Food is love, and special foods carry that message.
It still amazes me to be surrounded by the many members of my tribe. Almost 60 years ago, before I was married, there was just me. Then, three months later, there were the two of us, my husband and I. Now there are children and children-in-law, and their children and eventually, their children-in-law. Together we populate the dining room and fill the house with chatter and laughter.
One of the high points of the weekend follows Thanksgiving dinner, when we are still sitting around the table, digesting sufficiently until we can have dessert, and we tell each other what we are most thankful for that occurred in the past year. In that way, I get to catch up on some of the events in my loved ones’ lives, and they on mine.
Speaking of dessert, the pumpkin pies will be an issue this year. For all the Thanksgivings we have celebrated here, 53 to be exact, we have enjoyed the classic finale from The Good Steer. Their pies pleased all our taste buds, from my children to my parents, who would join us from the city during those early years. Alas, The Good Steer on Middle Country Road in Lake Grove is no more, the family having closed the business.
So, faced with this significant void, I have done some research and have come up with replacements. Whether they will be acceptable remains a sensitive question. I’ve had a number of friends offer suggestions, and I thank them kindly because they understand how important it is to find an alternative source. After all, no two differently-made pumpkin pies taste the same. The result here hangs in the balance until Thursday eve. Keep your fingers crossed for me, as my reputation as the Best Thanksgiving Grandma depends on this important outcome.
Actually I have a monopoly on the title. Thanksgiving is always celebrated at our house. My in-law children know and accept that arrangement because I trade Thanksgiving for Christmas. That seems to work for everyone in the family.
This year, we have a special event to celebrate. My oldest grandson has asked the woman he wants to spend the rest of his life with to marry him, and she has accepted. We will welcome her enthusiastically, and I will give thanks for the blessing of seeing our family continue to grow.
Wishing you all, Dear Readers, a Happy Thanksgiving with the foods you enjoy and the people you love, whether they be relatives or close friends or perhaps those you recently met and have chosen to share this celebratory meal.
On this day, we are reminded that we are all Americans together.
This week’s shelter pet is Toto, a handsome 1-year-old grey tabby cat currently up for adoption at the Smithtown Animal Shelter. Toto adores playing with other cats and anything he can turn into a toy and is very vocal.
Toto
He has an allergy condition that will likely flair up on and off throughout his life.His skin will thicken and get red and itchy and he will require an injection of steroids when he flairs up. The condition can also effect his eyes, requiring steroid drops to decrease inflammation. He will need a very special home that can manage this chronic, but not life-threatening issue.
If you would like to meet Toto, please call ahead to schedule an hour to properly interact with him in a domestic setting.
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
While there are no laws governing which dishes must appear on Thanksgiving dinner tables, for many the fourth Thursday of November simply would not be complete without turkey. Turkey can be cooked in various ways, but roasting might be the most popular method used by Thanksgiving celebrants. This recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books) produces a mouth-watering bird that’s sure to make a lasting impression this Thanksgiving.
1⁄4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs
1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs
1 tablespoon chopped fresh thyme, plus 4 whole sprigs
15 leaves fresh sage, chopped, plus 3 whole leaves
3⁄4 teaspoon kosher salt, plus more for the turkey
1⁄2 teaspoon freshly ground black pepper, plus more for the turkey
1 15-pound turkey
1 lemon, quartered
8 shallots, peeled and halved
1 head garlic, cloves separated and peeled
4 cups low-sodium chicken broth or stock
2⁄3 cup dry white wine
3 tablespoons all-purpose flour
DIRECTIONS:
In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.
Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.
Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.
Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.
Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.
Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.
Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.
Daniel Knopf and Josephine Aller. Photo by John Griffin/Stony Brook University
By Daniel Dunaief
The ocean often serves as an enormous reflecting pool, showing a virtual image of migrating and water birds soaring on the wind, planes carrying people across continents, and clouds in multiple layers sporting various shades of white to grey.
Those clouds have more in common with the ocean below than just their reflection. In fact, some of the ice nucleating particles that help form the clouds come directly from the phytoplankton in the water below.
Daniel Knopf, Professor of Atmospheric Chemistry at Stony Brook University, and Josephine Aller, microbial oceanographer in the School of Marine and Atmospheric Sciences at Stony Brook University, have been teaming up to study the effect of sea spray aerosols on cloud formation in the ocean for 15 years.
Recently, the duo published a paper in the journal Science Advances, in which they simulated sea spray aerosols in laboratory tanks to reflect ocean conditions. They found that organic compounds released by marine microorganisms become ice nucleating particles.
“We performed ice formation experiments in our lab using particles generated from our tanks to determine under which conditions (of temperature and relative humidity) they form ice,” Knopf explained in an email.
During specific temperature and relative humidity conditions, these sea spray aerosols, which are released when bubbles at the surface containing the materials burst or when wind carries them from the ocean into the air, initiate ice crystal formation.
Previous studies revealed that the water contains organic material from biological activity, but the researchers could not identify the specific type of nuclei.
“The current study closes this gap and identifies polysaccharides and proteinaceous matter” as the ice nucleating particles, Knopf explained.
Through work in the lab, Knopf and Aller showed that the particles produce ice crystals through two different pathways under typical atmospheric conditions. Ice can form either by water vapor onto the aerosolized particles or from liquid aerosol droplets.
From x-rays to climate models
Aller and Knopf explored the composition of individual particles using x-ray microscopy technology at the synchrotron light source at the Lawrence Berkeley National Laboratory in California.
After digitally marking particles, the researchers transferred the particles to the x-ray microscope to determine their shape and composition.
“This allowed us to unambiguously examine the ice nucleating SSA particles and compare their organic signature with reference spectra of organic/ biogenic matter,” Knopf wrote.
Aller added that the research provides a clear picture of the conditions necessary for freezing.
“This study not only identifies the ice nucleating agent, but also provides the first holistic parameterization to predict freezing from SSA particles,” she said in a statement. “This new parameterization includes immersion freezing, as the INP is engulfed in a liquid, usually water, and the deposition ice nucleation where ice forms on the INP without any visual water.”
The parameterization can be applied in cloud-resolving and climate models to determine the climatic impact of ice crystal containing clouds, Aller added.
This type of modeling can help with climate models of the polar regions, which is heating at a rate faster than other parts of the world.
At this point, Knopf said the Stony Brook researchers have collaborated with scientists at NASA GISS who work on climate models to improve the understanding of mixed-phase clouds.
“We will make use of the newly developed ice formation parameterization in cloud-resolving models and compare the results to observations,” Knopf wrote. “Those results, ultimately, will be useful to improve climate models.”
Competition in the clouds
As for any surprises, Knopf added that it is “astonishing how biological activity in surface waters can be related to cloud formation in the atmosphere.” Additionally, he was amazed that the organic matter that nucleated the ice was similar independent of the water source.
Spectroscopically, the ice showed the same features, which allowed the researchers to combine the various data sets.
This means that different parts of the ocean do not need local freezing parameterization, which makes modeling the impact of oceans on cloud formation easier.
While sea spray aerosols can and do act as ice nucleating particles, the Stony Brook scientists added that other airborne particles also contribute to the formation of clouds. A heterogeneous mix of particles creates a competition among them for activation. Dust and certain fly ash serve as more efficient ice nucleating particles compared to sea spray aerosols.
During periods when sufficient water vapor is in the area, the sea spray aerosols can also be activated. When these organic particles do not become a part of clouds, they form supercooled droplets or float around as interstitial aerosols and get transported to other areas, Knopf explained.
As for the impact of global warming, Knopf suggested that such increases may first change the microorganisms’ activity and breakdown of chemical species in the ocean surface waters. “How this impacts the source of sea spray aerosols and ice nucleating particles, we do not know that yet,” he said.
The particular species of planktonic communities may change, as differences in nutrient levels could select for cyanobacteria over the normal mix of algal groups. That could cause a change in the exudates produced.
Locally, Knopf and Aller are working with Chris Gobler, Professor in the School of Marine and Atmospheric Sciences at Stony Brook, in Lake Agawam in Southampton, which is prone to harmful algal blooms. The Stony Brook scientists are working to understand if the toxins produced by these algae are becoming airborne in sufficient mass.
“It may imply a health-related issue when aerosolized and one is close to the source,” Knopf explained. “There won’t be toxic clouds due to dilution and aerosol mass constraints.”
Knopf and Aller hope to continue to develop these models by combining their lab work with field data.
“This is an ongoing process,” Knopf said. “The more data we acquire, the more accurate the parameterization should become.”
Cognac is a brandy distilled from the fermented juice of grapes in the province of Charente and is also the name of a region in the southwest of France, north of Bordeaux and southwest of Paris. The region’s stony, chalk-rich soil (because of ancient oyster beds), its climate, the specific grape varieties grown there, and the methods used in distilling, blending, and aging the brandy, gives cognac its unique flavor.
Cognac AOC area of production was first defined in 1909 and then finalized in 1938. The six defined grape-growing areas are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs).
The following grape varieties are used to produce cognac: Ugni Blanc, Colombard, Folle Blanche, Montils, and Sémillon, with lesser amounts of Folignan. The grapes are harvested quite early, ensuring a wine with a low alcohol content and a very high acid level.
The wine must be double distilled in a copper pot still called an alembic Charentais. After the cognac has been distilled, it is put into barrels that are made of oak from the Limousin or Tronçais forests. The oak has a considerable influence on the bouquet and taste of the cognac. When cognac is put in the barrel, it is about 70 percent alcohol and is clear in color. During the aging process, the oak from the barrels imparts taste, color, and odor to the final product, turning the clear spirit into a mellow, golden drink. The older a cognac becomes, the smoother its flavor and the subtler its aroma.
Most cognacs are blends that combine brandies from varying sections and vintages into a final product. In the town of Cognac, there are barrels of cognac that have been aging for a hundred years or more.
Label designations as of 2018
• VS/ Three-Star (***): aged a minimum of 2 years
• Supérieur: aged a minimum of 3 years
• VSOP/ Réserve/ Vieux: aged a minimum of 4 years
• Vieille Réserve/Réserve Rare: aged a minimum of 5 years
• Napoléon / Très Vieille Réserve: aged a minimum of 6 years
• XO/ Hors d’Âge/ Extra/ Ancestral: aged a minimum of 10 years
• XXO: aged a minimum of 14 years
Enjoying Cognac
Although most people prefer not to mix cognac, younger (VS, or three-star) cognac makes delightful highballs when mixed with soda water, leaving the palate more receptive to wines. Cognac and freshly squeezed orange juice make an enjoyable cocktail. After dinner, cognac is the perfect companion for coffee.
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].
Witch hazel flowers and last year’s seed capsules on the same branch, which is unusual. Photo by John Turner
By John L. Turner
John Turner
As the cooler days and nights of autumn take hold, the abundance of flowers diminishes with goldenrod and aster blossoms soon dominating the scene beginning in late August and blooming well into October. One might reasonably think that by the time Halloween comes around the year’s predictable procession of wildflowers, flowering shrubs, and trees has run its course.
But while you’re making decisions as to what costume to wear for Halloween, there’s one more wildflower-producing plant to entice pollinating insects before the full cold of winter descends. That wild plant is a shrub, witch hazel (Hamamelis virginiana), which sometimes blooms after it has dropped its leaves.
Widespread but uncommon throughout Long Island, witch hazel is a bit more common in the richer soils occurring in the northern half of Long Island where it grows as a multi-stemmed tall shrub or low stature tree. Witch hazel is scattered throughout the understory of the forest with groupings of plants; I know of no site where the species is abundant, although there are quite a few specimens growing on top of the wooded slope adjacent to Wading River marsh in the large Shoreham property that may soon become Long Island’s next large public space.
It’s also fairly common in the morainal region of the South Fork. The famous naturalist from Orient, Roy Latham, reported in 1926 a witch hazel from Montauk with a six inch diameter. A very large, multi-stemmed specimen, accompanied by an informational sign, is in full view just north of the dirt parking lot at Prosser Pines County Park situated in Middle Island (on the east side of County Route 21).
American Hazelnut leaves
Why the very late blooming season for witch hazel? We’re not sure but it may follow the strategy used by skunk cabbage in the Spring, that is, blooming at a time when plant competition for insect pollinators is reduced, thereby increasing the likelihood of reproductive success. The flowers are visited by wasps, gnats, and several types of flies. As insurance against a lack of pollinators due to early cold, the flowers can self-pollinate.
Speaking of flowers, those of witch hazel are distinct and not likely to be confused with any other species. Growing on small branches below the leaves, the flowers are straw-yellow in color and have four narrow but long, ribbonlike petals that give the flowers the appearance of windblown confetti. There are several horticultural cultivars available, some of which have been developed adorned with bright orange petals.
If you look closely you’ll see the flowers in close proximity to the woody capsules containing the seeds — last year’s flowers that were successfully pollinated having formed seeds. In the fall the seeds are forcefully ejected from the capsule and, remarkably, can travel 25 feet or more, leading to another colloquial name: snapping alder. It is uncommon for flowers and the product of last year’s flowers — seeds — to be on a plant at the same time. This trait of witch hazel gives rise to the plant’s generic name Hamamelis, a Greek word meaning “fruit at the same time.”
The leaves are as distinctive as the flowers. The medium-sized leaves have scalloped, roundly toothed edges and prominent parallel veins that extend to the edge. Most notably, and for reasons unknown, the leaves are asymmetrical in that the base of the leaves attach at slightly different points along the main stem, or as one famous botanist noted, the leaves are: “inequilateral at the broadly rounded or subordinate base”.
Witch hazel liniment, used for skin inflammation or irritation, is derived from the plant’s bark and twigs. Through the years the liniment, still available over-the-counter at local drug stores, has been touted as a cure for a bunch of health ailments including sore throats, rheumatism, insect bites, bruises, scrapes, burns, even “frozen limbs, lame back, and bleeding lungs.”
Witch hazel has another magical property: use in divining rods to pinpoint water through the process of “water witching.” Indeed, the “witch” in witch hazel has nothing to do with human witches but is a derivation of the Anglo-Saxon word “wych” or “wicen” meaning “to bend,” a reference to the use of pliable witch hazel branches as divining rods.
American Hazelnut flowers
American hazelnut (Corylus americana), a member of the Birch family, is not known to be used as a soothing liniment like witch hazel, but does share a history with the species as its branches are a tool in “water witching.” And like its commercially important European cousin, European hazelnut or filbert (which are twice as large), its nuts have value as a wildlife food. They are eaten by turkeys, quail, blue jays, pheasants, chipmunks, squirrels, white-footed mice and several other bird and mammal species.
As suggested by the number of animals that eat them, the nuts are a superfood of sorts: they contain 25% protein and 60% fat, a high calorie food item wildlife love. The nuts don’t look like nuts when on the shrub since they are enveloped in a covering that looks like torn clothing. Deer, rabbits and not on Long Island — beavers browse upon the branches and twigs.
The species is smaller than witch hazel, being a medium-sized shrub, often forming thickets, a habit which makes it valuable to nesting songbirds. Like witch hazel it is uncommon on Long Island but widespread. I have seen it in a number of locations including a population growing on the east side of the Long Island Greenbelt Trail in northern Islip Town.
The leaves are pretty, being pointy and heart-shaped and are much larger than witch hazel’s. But unlike witch hazel’s flowers which, as previously mentioned are insect pollinated, the small, almost inconspicuous reddish female flowers of hazelnut are pollinated by the wind. They bloom in April. The male flowers, in the form of long, cigar-like catkins are more prominent. These are consumed by several species of game birds like ruffed grouse (feared to have been extirpated from Long Island).
I hope you make the acquaintance of both species, starting with Witch Hazel, perhaps on a trip to Prossers Pines County Park to walk off the extra Halloween candy you indulged in. Just watch out for those exploding witch hazel seeds!
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.
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