Times of Smithtown

Pixabay photo

By Daniel Dunaief

Daniel Dunaief

In a fractured and uncertain world, the skill sets that make us marketable to potential friends, employers and neighbors have shifted.

Sure, competence, professionalism and experience can and do come in handy in the context of numerous environments. These days, though, getting along with others and navigating through the cacophony of frustration beamed into our living rooms and phones on an hourly basis seems to have elevated what otherwise might seem like trivial skill sets in another time.

I have come up with a list of skills or, perhaps more appropriately, qualities that might be helpful in the modern world.

I don’t overuse the word “literally.” To emphasize a point, people often literally throw the word “literally” into phrases, as in “I literally hate tofu.” I’m not sure you can figuratively hate tofu, but I don’t overuse that word.

I keep a straight face: even when confronted with outrageous claims in which others hold fast to ideas, to heroes or to patterns I find questionable or even objectionable, I don’t wince, roll my eyes or shout them down until I’m in the safe space of my home with my wife.

I know how to write a handwritten note. Electronic communication has become so ubiquitous that sharing a personal touch that comes from writing something by hand has scarcity value.

I have trained my dog to do exactly what he wants. Sure, other people have trained their dogs to sit, roll over, fetch the newspaper and come to them when they call, but my dog does exactly what he wants. That means when he wags at me, he’s genuinely excited to see me and he’s not just wagging because he’s expecting some immediate reward or punishment.

I can find almost anything in a supermarket. Having spent an embarrassing amount of time searching the supermarket for foods that satisfy four diets and that take the place of in-person dining and social interactions, I can find most items sooner than supermarket employees.  

Through a hard-target search of every bed sheet, blanket and pillowcase, I can find the remote control. While that may seem trivial, it shows a willingness to go the extra mile to avoid having to take a few extra steps to change the channel.

I speak teenager. Yes, they are wonderful people who not only have a shorthand way of speaking, but also have a tendency to multitask while they are talking, looking at their phones or speaking through a mouthful of food. I can interpret much of what they say even when they appear to be offering disconnected sounds in a guttural and frustrated language.

I can finish an entire chapter in a non James Patterson book without checking email or texts. That means I can concentrate for longer periods of time. Patterson is excluded because the chapters in his violent novels are often shorter than this column.

I can make myself laugh. Every week, I enter the New Yorker cartoon contest. The captions I write never win, but they make me laugh.

I have a wealth of untapped ideas. I look at all the masks around me and think, “Hmm, I could come up with so many new mask products.” For example, how about mood masks, which change color depending on the person’s mood? Or, perhaps, masks with the outline of states, presidents of the United States, or images of abolitionists, important women in history or slogans? Masks could become the equivalent of educational posters hung on the walls of classrooms or, if you prefer, facial bumper stickers, giving someone starting at our covered mouths a chance to read or see something new.

Otto Heinrich Warburg

By Leah S. Dunaief

Leah Dunaief

There are two good stories in “Ravenous: Otto Warburg, the Nazis, and the search for the Cancer-Diet Connection.” The newly released book, by Sam Apple, is about the Nazi’s hunt for the cause of cancer and the remarkable support Hitler gave, before and during World War II, to Otto Warburg, a premier scientist, homosexual and Jew.

Hitler’s mother, possibly the only person he loved, died a painful death from breast cancer. Hitler, reportedly a vegetarian and a hypochondriac, periodically thought he was dying of cancer. Otto Warburg, who won the Nobel Prize in 1931 and had been nominated repeatedly for the prize during his career, did in-depth biochemical research on the metabolism of tumors, especially cancer cells. Despite Warburg’s several obvious drawbacks and outspoken criticism of Nazi values — he refused to have Nazi flags in his lab or offer the Nazi salute — Hitler protected him and allowed him to do his work.

Otto Heinrich Warburg, born in 1883 into a prominent family of bankers and scientists, first distinguished himself in the elite cavalry regiment, the Uhlans, during WWI. He won the Iron Cross for bravery and was still fighting at the front in 1918 when Albert Einstein, a close friend of his physicist father, wrote him a letter urging him to come home. Einstein told him that science needed him. That, combined with his breakthrough research before the war on sea urchins, and his aristocratic family, did much to solidify his lifetime arrogance.

He did return home, continued his distinguished work, and was named director of a Kaiser Wilhelm Institute in Berlin founded by the Rockefeller Foundation, designed by him in the Rococo style, in 1931. He proceeded with his investigations into the causes of cancer, which had been relatively rare until the 19th century but was exploding in numbers in the early 20th century. The German people, along with people in the United States and elsewhere, were terrified of the disease.

Warburg’s hypothesis was that cancer growth was caused by tumor cells generating energy (to reproduce) mainly by the anaerobic (no oxygen) fermentation of glucose. Healthy cells, by contrast, generate energy mainly from oxidative breakdown with the salt pyruvate in the mitochondria (part of the cell responsible for producing the cell’s energy.)  If you don’t understand those last sentences, it doesn’t matter. The point is that Warburg believed the primary cause of cancer was the replacement of the respiration of oxygen in normal body cells with the fermentation of sugar. Therefore the culprit: SUGAR. 

Today the understanding of the cause of cancer is mutations in oncogenes and tumor suppressor genes that lead to a malignant transformation. The metabolic changes in cells that Warburg observed were not causative, today’s scientists believe, but the result of those mutations.

Warburg’s work offered support for the role of metabolism in the mitochondria in aiding tumor suppression. He oversimplified the complex interactions between the mitochondria and the cell nucleus, between metabolism and mutations.

After the war, Warburg did come to the United States, but his self-important personality, his tyrannical behavior in the lab, his imperiousness with his peers and finally his inability to admit error, all helped to push his research out of sight. He ultimately returned to Switzerland.

In the 1960s, scientific attention turned to the newly defined DNA and cancer-causing genes. Only with the new century has there been a metabolism revival and attention to the role of insulin and the link with obesity.

The book offers us interesting history, both about the Nazis and scientific research into the causes of cancer. Reading it will certainly make us think about what we eat.

The cast of 'Spookley the Square Pumpkin' in 2020. Photo by Courtney Braun

Just in time for Halloween, the Smithtown Center for the Performing Arts presents ‘Spookley The Square Pumpkin: The Musical’ on the grounds of the Smithtown Historical Society, 2 E. Main St., Smithtown on various dates from Sept. 25 to Oct. 31.

The musical tells the story of a square pumpkin living in a round pumpkin patch on Holiday Hill Farm. Shunned by the other pumpkins but helped by some friends, Spookley tries his best, but he isn’t sure he has what it takes until a mighty storm threatens Holiday Hill Farm. Spookley helps all the pumpkins in the patch learn that the things that make you different make you special.

‘Spookley The Square Pumpkin: The Musical’ is no tricks and nothing but a treat for all ages!

Tickets to this outdoor performance are $18 per person. To order, call 631-724-3700 or visit www.smithtownpac.org

The Town of Smithtown Department of Environment and Waterways, in partnership with the Municipal Services Facility and the Department of Public Safety, will host a Paper Shredding Event on Saturday, September 25th. This free event will be held at the Smithtown Municipal Services Facility, located at 85 Old Northport Road in Kings Park, from 9 a.m. to 3 p.m. Residents will be asked to wear face masks and not to leave their cars, to protect everyone’s wellbeing amid the coronavirus. Proof of residency is required. There is a limit of three file boxes per vehicle.

“I believe the Shred Events are popular for a number of reasons. We enjoy a very environmentally conscious community. The residents here take every opportunity to do their part in protecting the local habitat. Additionally, we’ve really perfected the process, which is coordinated by the Department of Environment and Waterways, MSF and Public Safety. Residents know that they can get in and out fast, to safely and securely dispose of unwanted documents from the comfort of each vehicle and quickly return to their weekend fun.” – Ed Wehrheim, Town of Smithtown Supervisor

At the April 2021 event, a total of 430 vehicles safely and securely disposed of over 12.11 tons of sensitive documents. In 2020, over 440 households came down to safely shred documents in the Fall. The September 2020 event was the largest to date, with over 16 tons of paper safely shredded by the industrial strength “Shreddersaurus.” The turnout was three times the normal volume.

All personal documents are safely destroyed by Data Shredding Service, Inc., a full-service confidential shredding service located on Corporate Drive in Hauppauge.

Newfield senior defender Megan Spina maneuvers mid-field in a D-I matchup against Smithtown West Sept 21. Photo by Bill Landon

After protecting a one goal lead going into the second half, Smithtown West junior Sophia Campitites scored the insurance goal with 13 minutes left in regulation for the 2-0 lead in D-I road game against Newfield Sept. 21. 

Newfield’s Megan Spina’s foot spoke next when the senior drove her shot home five minutes later to trail by one. Smithtown West desperate to hang on to their one goal advantage had those hopes dashed by Newfield forward Sarah Cavallo with 20 seconds left in regulation when the sophomore’s shot found its mark to tie the score at 2-2 forcing overtime. 

Unable to settle the game in the first ten-minute overtime period, Smithtown West managed a team goal in the scrum in front of the Newfield net seven minutes into the second, to take the lead and held on to win it 3-2.

The win lifts Smithtown West to 3-1-0 in league while the loss drops the Wolverines to 2-2-1. Both teams are back in action on Sept. 23 where the Bulls travel to take on their cross-town rivals, Smithtown East, while Newfield will host Lindenhurst. Game times are 4:30 and 5:30, respectively. 

— Photos by Bill Landon

Holly Signoretti picks out a book at the Book Revue in Huntington village. Photo by Kimberly Brown

People are continuously told that change is inevitable but sometimes those changes can hit a human right in the heart, especially if it involves a goodbye.

Many residents along the North Shore of Suffolk County and surrounding areas were saddened to hear of the closing of Book Revue in Huntington Sept. 10. After more than 40 years of being the go-to place for book lovers, like many other businesses, the owner struggled during the COVID-19 pandemic.

The store had to shut down for three months during the pandemic, and once the owner reopened the doors, the Book Revue struggled to get back on its feet.

Despite talking with the building landlord to come to a compromise, in the end the back rent was impossible to pay back, and it was initially announced last month that the store would close Sept. 30.

With inventory starting to thin out, the store was closed Sept. 9 for employees to organize the shelves, and on Sept. 10 people were invited to come in and take books for free. By the afternoon, the store was cleaned out and Book Revue doors were closed for business permanently.

Its owner Richard Klein posted on Facebook that while the store was now closed to the public, he would be in touch soon. Customers hope so.

Not only was Book Revue the place to go to pick up some literature, but it was also a social center. Many residents remember going to the store as a child or a parent to enjoy Toddler Time with stories, live music and dancing. There were groups to discuss favorite reads, and celebrity book signings with authors such as Alan Alda, Hillary Clinton, Whoopi Goldberg, Clinton Kelly and more.

The store also offered a diverse selection of books with extensive arts and music sections as well as a section dedicated to local subjects written by Long Island authors. 

More than a place to shop or socialize, the Book Revue also drew people to Huntington village. When people come to shop at an iconic store, they usually will stay a while in the area and stop by other shops or get a bite to eat. The closing of such a business could lead to a domino effect in the village.

Our communities need more independent book stores like this former Huntington staple, ones that flourish and elevate the quality of life in a village. It’s a shame that the landlord and Klein couldn’t come to an agreement. However, the community will be forever grateful to Richard and his brother Bob, who retired from the business earlier last year, for their service to the community and providing years of happiness to Long Islanders.

Here’s hoping that another vibrant business that hosts events will come into the building to keep one of our bustling villages alive with the excitement Book Revue once did.

The Thompson House sustained flooding in East Setauket. Photo from WMHO

With Hurricane Ida taking lives and causing destruction from Louisiana to New York, New Jersey and Connecticut, some scientists see longer term patterns reflected in the power and destruction of this storm.

Kevin Reed, associate professor at the School of Marine and Atmospheric Sciences at Stony Brook University, said a group of experts on the topic are working on research related to the climate impacts on Ida. No specific timeline is set for such an analysis, which would be similar to what the World Weather Attribution initiative is doing.

“It’s more and more clear that there’s some connection” between a warmer climate and more severe storms,” Reed said. The sooner scientists can make that link, the “more impactful and useful” any such statements or determinations could be.

While Reed hasn’t done any formal research yet on Ida, he has considered some of the specific aspects of this storm.

Rainfall rates of over 3 inches per hour, which set a record in Central Park, are “what you would expect in terms of climate impact.”

Previous modeling work indicates that increasing global temperatures raise the likelihood of extreme rainfall.

Reed hopes researchers can build methodologies and refine their approaches to apply what they know about climate to severe weather events like Ida, which command attention as they approach, once they make landfall and, in their aftermath, as cities and states rebuild.

What’s clear from some of the work he’s done is that “climate change is not a long-off problem, it’s already changing storms” in terms of the amount and intensity of rainfall.

The recent Intergovernmental Panel on Climate Change report emphasized that climate change is increasing the rainfall from storms.

Reed suggested it would help in terms of prevention and planning to develop ways to refine the understanding of the link between climate change and storms.

Researchers should “produce this type of information, almost at the same frequency as weather forecasts.”

Larger storms have become a topic on people’s minds in part because disruptive weather events like hurricanes Ida (2021), Laura (2020), Dorian (2019), Florence (2018), Harvey (2017) and Matthew (2016) seem to happen so much more frequently.

Scientists are continuing to try to “quantify the impact” of how the characteristics of an event might have changed because of a warmer climate, Reed said.

Research has been evolving to address society’s most pressing and urgent questions.

Indeed, climate change can and likely has contributed to heavier snowfall events, despite the broader trend towards warmer temperatures.

Some scientists have linked the melting of Arctic ice to the weakening of the polar vortex, enabling colder air to come south toward the continental United States and, in particular, the Eastern Seaboard.

The impacts from climate change are “going to get larger and more significant,” Reed said. “We have an opportunity to mitigate that. If we reduce our emissions the world will warm by half a degree to a degree. That still is offsetting potentially disastrous impacts of going beyond that.”

Recognizing the impact of climate change is a necessary step in reducing the likelihood of future extreme and variable weather events.

The kind of changes necessary for a sustainable future “takes leadership at the national and international level,” Reed said.

METRO photo

By Daniel Dunaief

Daniel Dunaief

Joe, the gentleman at the supermarket register, asked me the routine questions.

“Did you find everything okay?”

“Do you have a rewards number?”

I nodded and typed in my cell phone number.

At the end of the order, I carefully watched the total, waiting for the moment he asked me whether I wanted to donate a dollar or round up my total.

Instead, it looked like the cost declined, even after applying all the discounts. In order to be sure, I had to remove my glasses, which allow me to see at a distance, but not to read.

Yes, the total decreased by 5%. Just as I was about to thank him, I went slack jawed behind my mask. Staring closely at the total in the register, I realized he had given me the senior discount.

I pondered what to do. I could tell him I’m not a senior. Then again, maybe anyone over 35 was a senior. Okay, fine, 40. Alright, 50. 

Anyway, I thanked him for ringing me up, told him to stay safe and headed to the car, where I promptly checked the age for a senior discount at my supermarket. Yup, just as I suspected. He gave me the discount well before I was eligible.

As I loaded the groceries in the car, I wondered whether this was a freakout mid-life crisis moment. Maybe this was the universe’s way, through Joe, of reminding me that I’m not a kid anymore.

Then again, I thought, steadying myself behind the wheel, maybe Joe had just typed that senior discount button by mistake. Maybe he felt generous or, perhaps, he was giving everyone a senior discount, just to stick it to his bosses. 

I have an image of myself that doesn’t align with what other people see, or even what I notice in the mirror. Somewhere along the lines, my brain imagined that the younger, fresher, more energetic version of me continued to type on my computer, yell at the TV when the Yankees lost, and maneuver through my life.

My body, and the unwelcome hair that seems to wave from my ears, has offered reminders about the passage of time. Recently, my son, who is still waiting for his freshman year to start in earnest after New Orleans recovers from Hurricane Ida, asked me if I wanted to have a catch.

Excited for some father-son bonding that doesn’t involve electronics, I readily agreed. Besides, it’s been a few years since he asked. I am no longer his coach and he has numerous athletic friends and former teammates who can launch balls across a field.

The first few throws felt comfortable, as my fingers reached for the familiar seams and tossed the ball back at his chest.

“Okay, move back,” he instructed.

A few throws later, he asked me to move back again.

“Wait, what?” my arm begged, to a brain that tried to hit the mute button on muscles, tendons, bones and rotator cuffs begging me to stop engaging in such unaccustomed activity.

Pretty soon, he was throwing lasers from the next county and I was trying to figure out if I could strap the ball to a nearby bird to return it to him.

Instead, I ran 20 steps, rotated my hips and snapped my shoulders in an effort to minimize the strain on my arm.

“Good idea,” he yelled. “You should soft toss it back to me.”

Soft toss? That was one of my hardest throws!

Two days later, we repeated the same routine. The second time, my arm instantly hurt. I might imagine that I’m 25 or even 35, just as I might imagine I can fly.

I can enjoy some consolation: the senior discount saved me enough money to buy an ice pack for my throbbing shoulder.

METRO dinner

By Leah S. Dunaief

Leah Dunaief

Here are some ways to spice up our lives. I’ve done this all my adult cooking life, and I recommend the concept. I have added store-bought sauces to otherwise bland foods, like eggs, chicken and some fish. Please read on as I explain. 

How did I happen upon this technique, you might wonder? It was a solution born of desperation over 50 years ago. I was to be married in two weeks, and my roommate at the time asked me what I was going to cook for my new husband the first night. Cook? I only knew how to boil water. It hadn’t occurred to me, although tradition at the time had it, that I was to be the cook in this pairing. 

When I panicked, she calmed me down by asking what my fiancé’s favorite meal was. “Breaded veal cutlet,” I remembered, and for the next 10 days, at dinner, she tutored me on the fine art of making that, along with a salad of greens with store-bought dressing, and spaghetti with some bottled red sauce. I then sailed into marriage prepared and duly impressed my groom with my culinary skills. 

Soon enough, we came to the menu for the second night. Again panic. I had to sit down and figure this one out. I was working and didn’t have time to digest the thick book, “Joy of Cooking,” that some kind soul had given us as a wedding present — at least not yet. Prepared foods for takeout were not invented. There were Swanson frozen dinners, but that suggested I was really inadequate.

What to do?

I thought about how I had made that first meal. I used bottled dressing to flavor the salad and also bottled sauce for the spaghetti. I wondered what other sauces might be available on the supermarket shelves. That’s when I found duck sauce. Reading the label, I saw their suggested uses; one was with chicken. Inspired, I rushed to buy a whole chicken that I brought back to our new apartment, poured all the duck sauce over it, and popped it into the oven at 375 degrees as instructed by the amused man behind the supermarket meat counter. I kept checking it, and when it looked like it was done, I served it, along with more salad.

“Wow!” my new husband exclaimed. “I didn’t know you could cook!” I was launched.

I will confess to having learned a few more things about cooking since then, including how to read a recipe, but my affection for bottled sauces continues to this day. To further my repertoire, I have gleaned the following information from a consumer publication called, “Bottom Line,” that has proven its value sufficiently to earn my ongoing subscription dollars. The article, written by Jay Weinstein, a member of the Institute of Culinary Education, is headlined, “Make Mundane Meals Instantly Exotic, with these international bottled sauces,” offers nine suggestions, and pretty much all of them appeal to me.

First, there are some Asian possibilities: banana sauce, “the ketchup of the Philippines, … usually sweet, with subtle tropical flavors,” good on any foods from omelets to whatever comes off the grill. Anther is gochujang, a dark red paste made of red chili peppers, rice powder and fermented soy beans — tangy, spicy, salty & slightly fruity — good added to eggs, noodles, dumplings or ham. Then there is kecap manis, “an excellent marinade or glaze for meat, seafood or vegetables.” Oyster sauce will add “an unmistakable Asian flavor” and will transform hamburger. Ponzu is tangy and bright and offers “a lively citrus note” to dishes. Thai peanut sauce is a particular favorite of mine. It is a good marinade, and I happen to like it on noodles. 

Then there are what the author classifies as European Sauces: aioli, “a Mediterranean mayonnaise with garlic … drizzled over vegetables or seafood”; ajvar (pronounced “aye-var”) of “roasted sweet red peppers, eggplant and … tomato.” Use atop baked potato, meatloaf and pasta or for potato salad; and Maggi seasoning, for noodles or roast chicken “or mix a little into soup.”

There are lots more, but I think I should stop. While I probably have incurred the wrath of gourmet cooks, who make everything from scratch, perhaps I have helped some new brides … or grooms.