lifestyle - spring fever issue

APRIL 2015

LIFESTYLEMAGAZINE

Spring Fever IssueIncludingFocus on Health

TIMES BEACON RECORD MEDIA

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APRIL 09, 2015 | LIFESTYLE MAGAZINE | PAGE A1

PAGE A2 | LIFESTYLE MAGAZINE | APRIL 09, 2015

L I F E S T Y L E

In this issue ...Feature Story: Signs of Spring ......................A6-A7

Garden Trends of 2015 ............................A10-A11

House & Home: Wham, it’s Glam ...........A13-A14

Shop Huntington ..............................................A16

Shop Port Jefferson ..........................................A18

Music: Tune into Record Store Day ................A20

Wine & Dine ......................................................A23

Food: Seaside Dining ..........................................A24

Food: Robin’s Fradicio Spring Salad ..............A25

Focus on Health: Spring into Fitness ...............A26

Focus on Health: Dental Implants ..................A26

Focus on Health: Heart & Stroke Awareness.....A32

Focus on Health: Food Allergies .....................A34

Focus on Health: Egg Nutrition ...............A37-A38

Focus on Health: Bariatric Surgery .................A40

Art: Tattoos, the New Normal ..................A42-A43

Calendar of Spring Events .......................A44-A46

Crafts: Karp’s Krafts ..................................A46-A47

Old Westbury Gardens in Westbury

Cover photo byBarbara Newman

Old Westbury Gardens in Westbury

Cover photo byEgg Nutrition

pages A37-A38

Garden Winners for 2015pages A10-A11

Signs of Springpages A6-A7

Seaside Diningpage A24

Shop Port Jeffersonpage A18

Design Trendspages A13-A14


PUBLISHER Leah S. Dunaief | GENERAL MANAGER Johness Kuisel | EDITOR Rohma Abbas | ONLINE EDITOR Elana Glowatz

ASSOCIATE EDITOR Ellen Recker | EDITORIAL John Broven, Phil Corso, Barbara Donlon, Ernestine Franco, Erika Karp, Lisa Steuer, Heidi Sutton, Desirée Keegan

ART AND PRODUCTION DIRECTOR David R. Leaman | ART AND PRODUCTION Janet Fortuna, Beth Heller Mason, Wendy S. Mercier

INTERNET STRATEGY DIRECTOR Rob Alfano | ADVERTISING DIRECTOR Kathryn Mandracchia | ADVERTISING Laura Johanson, Robin Lemkin

Barbara Newman, Elizabeth Reuter Bongiorno, Michael Tessler, Minnie Yancey | BUSINESS MANAGER Sandi Gross

CREDIT MANAGER Diane Wattecamps | CIRCULATION MANAGER Courtney Biondo | BUSINESS OFFICE Sandi Gross, Meg Malangone

SUBSCRIPTION MANAGER Ellen Recker

EDITORIAL & ADVERTISING ADDRESS:185 Route 25A, East Setauket, NY 11733 • 631.751.7744 office • www.northshoreoflongisland.com

Contents copyright 2015

T oday, with this new magazine, our media company celebrates its 39th anniversary. “Real-ly?” you might say. “Why

are you still involved with new print products when the world is going digital?” I would like to speak to that question here in this space.

I can probably give the greatest insight into publish-ing today by quoting from this past weekend’s Sunday Review, in � e New York Times. In that section was an article by Margaret Sullivan headlined, “� e Curious (and Vital) Power of Print.” � e editor gave an interesting dissection of who supports � e New York Times and how. For starters, she revealed that more than 70 per-cent of all their revenue came from print last year. Further, more than one million people still buy the Sunday paper each week, although that is down from the peak of 1.8 million in 1993. And about half that number pays for the daily paper, although that is also down from other years.

Now comes the surprising part. Not all the readers are oc-togenarians, which is what you might think. Some 23 percent are in their 20s, 30s and 40s. � at’s hundreds of thousands of people. And the median age of the digital subscriber is 54, not much di� erent from the

L I F E S T Y L E

A message � om the publisher

median age of the 60-year-old print subscriber. Here’s another surprising fact. � e print sub-scribers are the most engaged with � e Times’ digital o� er-ings. � ese are not two separate categories of readers. Many, many readers love the look and feel of the news in print, with its dramatic layouts and editors’ judgments.

Bottom line: print is still mighty important.

So to quote � e New York Times, “today’s passionate print readers are more varied, more numerous and more valuable than conventional wisdom might suggest.”

Since we feel that way too, we want to keep all our readers happy. � erefore, you can read this magazine in print or � nd it on our website. We hope you enjoy reading about our life-styles as a breath of fresh air to complement the usual news.

Leah S. DunaiefPublisher

A message � om the editor

W elcome, readers, to our � rst edition of Lifestyle. Spring, stubborn as she was, is � nally here. And with

spring comes new beginnings. At TBR, spring marks the birth of this maga-zine, Lifestyle.

When � rst asked to become the editor of Lifestyle, I didn’t know what to think. Coming from a hard news background, my initial thought was — can I even do this? Indeed, I did do it, but it was certainly not by myself. With the help of our wonderful, tal-ented writers, Arts & Lifestyles Editor Heidi Sutton and the backing of so many great sta� members at TBR, we’ve care-

fully curated not just content but an identity. From a feature on the subtle signs of spring, to health tips that will get you into shape, and to the mainstream world of tattoos,

our stories are slices of life we hope will hit the proverbial spot.

I hope Lifestyle becomes your go-to guide for how to live innovatively and think deeply. As its editor, I also hope you’ll � nd something on these

pages to inspire you and something that will leave

you wanting more. And when you do, we hope to deliver.

In this issue, we o� er you a smorgasbord of spring. Enjoy! And should you have any ideas for sto-ries, please don’t hesitate to contact me at [email protected].

Photo by Beth Heller Mason

Rohma AbbasEditor

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F E AT U R E S TO R Y

BY SUSAN RISOLI

Everybody knows about April showers and subsequent May � owers. And if we look closely, we might spot less

obvious signs of the season. Reti-cent maybe, but decidedly there, these vanguards are busy proclaim-ing spring for all who take care to notice.

When asked what he notices as April comes around, New York State Assemblyman Steve Eng-lebright (D-Setauket) said, “Well, we’ll see turtles again.” Englebright, a geologist and biologist who is chairman of the assembly’s Envi-ronmental Conservation Commit-tee, said the reptiles hibernate in winter, but come out of their homes when the weather gets warmer. From larger ponds and lakes, female snapping turtles emerge to lay their eggs, he added.

“People don’t know why they’re coming out of the water,” Eng-lebright said, and some try to ha-rass the turtles. “But people should leave them alone —they’re just lay-ing eggs.” In all honesty, the snap-ping turtles can be — well — snap-

pish, Englebright admitted, calling them “ill-tempered creatures” with a prehistoric appearance that isn’t exactly warm and fuzzy.

While the rest of us were scrap-ing ice o� our cars, piping plovers were hanging out by the pool, at their overwintering grounds in

Mexico. Now that April is here, they’re � ying back up north to make their nests. To Englebright, “they are among the superstars that her-ald the coming of spring on our lo-cal beaches,” he said. Piping plovers are endangered, so be careful if you see them on North Shore beaches (West Meadow Beach, Caumsett State Park and Sunken Meadow

State Park are likely places). � e sun has got it going on in

spring, meteorologically speaking. David Stark, a meteorologist in the National Weather Service’s Upton bureau, said he and his colleagues keep track of the angle of the sun in

the sky. When the sun gets higher in the sky, “� at’s a big one. � at signals spring to us,” he said. ”In January and February, the heart of winter, it’s lower in the sky. “By April, you’d notice how high in the sky the sun’s getting. It’s because of how we rotate around the sun, and that’s basically causing the seasons,” Stark explained. “In summer you’d notice even more and say, ‘Wow, the sun’s really beating down on us.’”

Longer days bring more hours of daylight, Stark said, and he ex-plained that increased daylight plus the higher sun work together to warm the air around us. Any harsh arctic air masses that try to blast us can’t help but get so� ened by our increasingly warmer air. “� at’s not to say that you can’t have a few days in April that will be chilly,” he said. “But overall, it will be warmer. Longer day, more daylight, so these air masses that are coming into the country will no longer be as cold.”

By early April, Stark said, “You’re talking 13 hours of day-light” in our area, with the sun rising at 6:30 a.m. and setting at 7:30 p.m., versus January’s depths of winter, when it rises at 7:20 a.m.

� e subtle signs of spring

“The sun has got it going on in spring,

meteorologically speaking.”

~ David Stark, a meteorologist at the National

Weather Service’s Upton bureau

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For Joe Jannsen, it’s all about the skunk cabbage. When Jannsen, conservation lands director for the Nature Conservancy, looks for-ward to an early sign of spring, “for me personally, the skunk cab-bage is what I think of. It’s one of the first plants you see as it starts to warm up.” Its big, green and maroon leaves make their pres-ence known wherever it’swampy and muddy, like the shoreline of a pond — “the wetland edges” of things, Jannsen said. A good place to see it — open to the pub-lic — is the Nature Conservancy’s St. John’s Pond Preserve in Cold

Spring Harbor.This hardy plant actually can

come up before spring, Jannsen said, “because it’s able to generate its own heat. Often you’ll see it even when there’s still snow or ice on the ground.”

Salamanders are “not the easi-est for people to see,” Jannsen said, but they’re around, and we can be sure it’s spring once they scoot out of their underground homes. The eastern tiger salamander comes out when it warms up to lay eggs around small ponds where there are no fish. Its close cousin, the spotted sala-mander, is another underground dweller that emerges in spring. But hands off the salamanders, please. The tiger salamander has a “secre-tive” nature, Jannsen said, and it’s an endangered species. They like to be left alone during mating season, and so does the spotted salamander. Best to join a field trip run by a nat-ural history organization, he said, if you want to see these shy guys in their native habitat.

Jannsen delights in two frogs, the aptly named spring peeper and

the wood frog. The peeper is a tiny frog that nevertheless makes a big noise. By the end of April, they’ll be joining their voices in a chorus of confident song that can be, Jannsen said, “quite loud.” The wood frog also gets more active in spring, as it gets ready to lay its eggs. “It sounds like a clacking duck,” Jannsen said. If you hear that sound but there are no ducks around, “it’s probably a wood frog.”

“A walk in woods near a fresh-water pond will often result in you hearing spring peepers, wood frogs and other native frog species peep-ing, quacking, and croaking away,” Jannsen said.

There’s another breed that suddenly shows up when spring is upon us. It’s not a bird, a plant or an animal.

“You’ll see painters and photographers stalk-ing wildlife, trying to capture its variety,” said Englebright. “Come spring, it’s as if all of their creative energies are let loose.”

The peeper is a tiny frog that

nevertheless makes a big noise.

~ Joe Jannsen, conservation lands director for the Nature Conservancy

Photo by Erika KarpAbove, Piping Plover

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G A R D E N

After a winter punctuated with one snow or ice storm after an-other, it’s hard to believe that

spring has finally arrived. Avid gar-deners hibernating in their homes for what seemed like months have been keeping their spirits high by perusing the gardening catalogues for the latest plants and products, all the while pa-tiently waiting for the ground to thaw.

In perfect timing, All-America Selections recently announced its list of new varieties of flowers and vegetables for 2015. Names like Emerald Fire, Butterscotch, Jolt Pink, Dolce Fresca and Tidal Wave

Red Velour are enough to get any gardener excited about trying some-thing new.

Since 1932, this nonprofit orga-nization has annually tested new varieties of flowers and vegetables in various locations throughout the United States and Canada. Judges look for improved qualities such as disease tolerance, early bloom or harvest dates, taste, unique colors and flavors, higher yield, length of flowering or harvest, and overall performance.

Here’s what the judges had to say about some of the award winners:

Northeast garden winners for 2015

1Beet AvAlANche Judges raved about the eating quality of this pure white beet, both raw and cooked.

This variety has no red pigment, and the earthy taste or bitter after-tastes are gone.

2 RAdish RoxANNe The pretty red radish stays firm and solid even when oversized. This plant holds

up well in the garden without becoming pithy. For those small or balcony gardens, this plant can easily be grown in a pot that is at least four inches deep.

3PAk choi BoPAk Compact plants of this variety produce tender leaves that are flavorful

in salads, sandwiches and Asian cooking. This classy plant makes an attractive thriller for patio pots and containers.

4 PePPeR “emeRAld FiRe” Gardeners will appreciate the prolific fruit set of this jalapeño

type on compact plants that are disease-resistant. Strong plants produce extra-large, hot jalape-ños that are great in chili.


G A R D E N

5 Salvia Summer Jewel white Judges noted how bees, butterflies and hum-

mingbirds were attracted to the large flowers on this com-pact plant, making it perfect for a pollinator garden.

6Petunia tidal wave red velour Tidal Wave is an excellent

landscape performer, cover-ing a large area quickly and beautifully.

7 cucumber PariSian Gherkin The semi-vining

plants are adapted for garden or staked patio containers. Disease-resistant plants produce heavy crops of pickling-type cucumbers.

8baSil dolce FreSca A great basil

for containers because it maintains its shape while producing quantities of tender, flavorful leaves.

9dianthuS Jolt Pink The most heat-tolerant

Dianthus on the market, this variety sports very showy, bright pink-fringed flowers. Called the “best of the trials” by the judges, this winner is a must in any garden.

10broccoli “artwork” This long-yielding, heat-tolerant

variety forms a normal head, and continues to form side shoots after the main crown is harvested.

11Garlic chiveS GeiSha The “just-right”

garlic flavor is great in soups, stir-fry dishes, butters and as a garnish. This plant does well in containers and is highly ornamental.

12 SquaSh “butterScotch” Small-fruited butternut squash has an excep-

tionally sweet taste that is just perfect for one or two servings. Compact vines are space-saving for

smaller gardens and containers.

The northeast can now plant entire gar-dens using these AAS winning varieties, all of which have been proven to have superior performance.

For a complete list of the new plants cho-sen by the AAS, as well as other information about the organization, visit their website at www.all-americaselections.org.

By Heidi Sutton and erneStine Franco

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By Rohma aBBas

Long Island is springing back to life, and Mother Nature isn’t the only one getting a makeover.

Just as April showers help give birth to May flow-ers, spring is giving life to some new looks inside homes — a focus on modernized glamour décor, with ice colors like white and gray becoming more popular, according to some Long Island designers.

From one designer’s perspective, the rise of glam could be signaling a shift in mood among the masses from depression to hope.

“I think that people are feeling optimistic,” said Daryl Pines, president of the Interior Design So-ciety of Long Island — a group with membership of residential interior designers from across the Island. That could be largely financial — the econ-omy’s bouncing back, some say, as the unemploy-ment rate is currently the lowest it has been in sev-eral years. “We’ve been in a downturn [for] a long time and I think people just want better things in their lives. So if you think that people [want] to be home and make their own glamour, maybe they’re just saying, ‘Enough! I don’t want to be downtrod-

den anymore. I don’t want to be depressed. I want to make something glamorous at home.’”

Designer Jen Fox, co-owner of Fox + Chenko Interiors in Port Washington, said she has definitely noticed a “cleaner and sophisticated” look gain-ing popularity, and a “phasing out” from the early 2000s, where everything was warmer in color tones, like greens, olives, reds and mustards. She’s also no-ticed, along with the cleaner, sleeker look, a lot more texture in items like fabrics, rugs, wall coverings and mirrored sur-faces. This inclusion of texture is taking the place of other items people might have in their homes, Fox said. “I think people are look-ing just maybe to live more sim-ply in terms of the sheer volume of things to decorate with,” she added.

Designer Caroline Wilkes, of Merrick-based Caroline Wilkes Interiors made a simi-lar observation.

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The skinny on this spring’s hot interior d e s i g n t r e n d s

Wham, it’s glam

Top two photos from Fox + Chenko Interiors, left photo from Caroline Wilkesabove, glam-style living room, carefully designed by Port Washington-based Fox + Chenko Interiors. Left, an arrangement by Caroline Wilkes Interiors.Continued on page a14

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“It is the details in design that are a key trend this spring, with a spotlight on surface texture,” Wilkes said in an email. “� is embellishment can be found on anything from custom furnishings, window treatment fabrics and accessories. It is this attention to detail that shapes a decor into something very special and noteworthy, making a room feel personalized.”

As far as colors go, Pines said she’s noticed blue being of greater interest to cli-ents, particularly to South Shore residents who are still in the process of rebuild-ing their homes a� er Hurricane Sandy destroyed them. “� ey’re all water-based people and attracted to a little bit of that blue in what they’re doing,” she said.

Some popular pieces have taken on some modernized looks, according to Fox. For example, textured items like sisal rugs are taking the place of col-orful Persian rugs that gained popularity years ago — where the pattern is

emphasized more in the weave of the rug, versus the rug’s color. A wing chair, a more traditional piece, can be made into a

more transitional item with a metallic look, Fox said, noting that metallic is big in the glam look.

Overall, there’s a return to the deeper tones and a greater saturation in color in this season’s looks, Pine

said. “It’s a happier feeling, but it’s juxtaposed against a very pale, [glam],” she said.

For more information, visit the Interior Design Society

of Long Island’s website at www.idslongisland.org.

Photo � om Caroline WilkesThe glam look and the color blue are in this spring, according to designers. Above and below, designs by Caroline Wilkes Interiors.

H O U S E & H O M E

GLAMCONTINUED FROM PAGE A13

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By Nicole St.Hilaire

Record Store Day is an annual, internation-ally observed event considered the most popular day for listening to vinyl at local

record stores. Since 2007, on every third Saturday in April, independent record stores celebrate and come together in releasing hundreds of exclusive records, singles, cassettes, CD releases and other items in-cluding apparel, picture discs and colored vinyl.

Record Store Day has become one of music’s most celebrated traditions, bringing people to-gether behind a medium of music that boasts authentic appeal. Vinyl enthusiasts from far and wide will flock to record stores for a day of brows-ing, buying, listening and networking with like-minded people. On Record Store Day, a wide variety of music labels, representing genres from jazz to classic rock, to today’s radio hits, will re-lease exclusive tracks and albums.

The extensive list of releases is available on the Record Store Day website. Among the releases is music from Slayer, David Bowie, Atreyu, The Black Keys, Fall Out Boy, Paul McCartney, Frank Sinatra and Avicii. Music lovers of all genres can tune into some old-school listening on this day.

Looney Tunes, a record store in West Babylon that has been participating since the tradition be-gan in 2007, is the one of the largest participating stores on the East Coast. Owner Karl Groeger Jr. expects there to be a big turnout for the event, much like in years past.

“We are going to have the largest quantity of every single exclusive release in the New York area,” Groeger said. “Our store will have five bands playing throughout the day in the store, which we will announce as the event approaches. It will be a great day for everyone passionate about music.”

Participating stores have placed their requests for top picks of releases, but not all quantities are guaranteed. Once the releases are sold out, listeners may have to pay much more to add the record to their collection through a third-party sale, so it is vital for fans to get to their local Record Store Day venue early. In 2013, Looney Tunes had more than 500 peo-ple lined up, waiting at their store, hours before opening, Groeger said.

Another Long Island store taking part in the

event is Mr. Cheapo CD & Record Exchange, located in Mineola and Commack. Store Manager Dave Bernstein has worked at the indie vinyl store for more than 13 years and

has been involved in the Record Store Day tradition each year since it started.

“This is, by far, our busiest day of the year, and we have people

who line up at both locations to get these must-have items,” Ber-nstein said. “We get people from all ages in the store, surprisingly a lot of young people who are

keeping the traditions of their parents’ music-listening.”

The stock for Mr. Cheapo stores will be split evenly between the two

locations. Both will have earlier opening hours for the special day, he said.

“There is something about getting your hands on something new and exclusive that vinyl lis-teners really go crazy for,” Bernstein said. “The stock we get almost always sells out quickly, in-

cluding the cassette releases. People call weeks ahead to check on stock, but it is first come, first served, so I always tell people to come early.”

Aside from the new releases, Mr. Cheapo CD & Record Exchange plans to attract music fans to experience Record Store Day at its most basic foundation: that is, chatting with other listeners, browsing through alphabetized stacks of records and hopefully leaving with an amazing find.

Record Store Day will be held on April 18 and is for all the people who make up the world of record stores — the staff, the consumers and the artists — to come together and celebrate the unique and special role these stores play in the community. For a full list of participating stores, visit the Record Store Day website at www.re-cordstoreday.com.

Tune into Record Store Day on April 18

M U S I C

Top file photo by Nicole St.Hilaire, right photo from Looney Tunes record store in West BabylonGet exclusive records at local stores on Record Store Day, Saturday, April 18.

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By BoB Lipinski

Spring Fever — everyone, at least in New York, has it after a long, dreary, and cold winter,

punctuated by considerable snow, ice, shortened days and the dol-drums of being cooped up indoors, trying to keep warm. I’ve had my fill of stodgy winter vegetables, not be-ing able to go outdoors and feel the warmth of the sun on my face, and patiently waiting to put on short-sleeve shirts.

We need a “Spring Fever Tonic” to fill us with song, frivolity and a change of scenery — no, not a trip to Maui.

A plethora of young, fresh, fruity wines with lively acidity and perhaps some dancing bubbles to tantalize and awaken your taste buds and spir-it comes to mind. Keep the oak-aged chardonnay and big, full-bodied cabernet sauvignon wines for cold weather. Give me some soft, runny, creamy and mild cheeses to help usher in warmer weather.

My list of recommended wines and cheeses are:

W I N E & D I N E

Tonics & cheeses

to quench your spring fever

Photos by Bob Lipinski

NV LamberTi rosé spumaNTe, VeNeTo, iTaLy

Blend of Pinot Bianco, Pinot Nero, and Raboso grapes. Fruity aroma of cherries and strawberries. In the mouth, bubbling flavors of tart berries and spices. Cheese: Fontina (Italy); Montasio (Italy).

2013 HugeL riesLiNg, aLsace, FraNce

Fresh citrus and green apple aroma with a lively flavor of peaches, apricots and bitter or-ange. Cheese: Beaumont (France); Comté (France).

2013 DomaiNe FaiVeLey “bourgogNe bLaNc” burguNDy, FraNce

Clean, crisp bouquet of pine-apple and citrus. Overtones of almonds and green apple in the mouth. Cheese: Appenzeller (Switzerland); Brie (France).

2013 pascaL JoLiVeT saNcerre, Loire VaLLey, FraNce

Aroma of melon and pear. Me-dium-bodied with hints of spices, herbs, and orange rind. Cheese: Edam (Holland); Lormes (France).

2014 KaTo sauVigNoN bLaNc, marLborougH, New ZeaLaND

Bouquet of grapefruit, herbs, and guava. Very refreshing and cit-rusy, with an aftertaste of peaches. Cheese: Gruyère (Holland); Man-chego (Spain).

2013 eLeNa waLcH piNoT grigio, aLTo aDige, iTaLy

Full aroma of apples, citrus, and melon. Flavors of peaches, tanger-ine, and figs, with an aftertaste of hazelnuts. Cheese: Caprini (Italy); Crèma Danica (Denmark).

2013 Lepia soaVe, TeNuTa saNTa maria aLLa pieVe, VeNeTo, iTaLy

Aroma and flavor of pears and peaches, with hints of almonds, va-nilla, and white blossoms. Cheese: Asiago (Italy); Burrata (Italy).

2013 saN HuberTo, cHarDoNNay, argeNTiNa

Aroma of pineapple, caramel apples, and cream. Bright and racy, with lush citrus flavors and a crisp finish. Cheese: Asadero (Mexico); Colby (United States).

2012 HaNseN gruNNer piNoT Noir, soNoma couNTy, caLiForNia

Alluring smell of dark berries and toasted oak. Mouth-filling, with rich, crushed red fruit and hints of spices. Cheese: Camembert (France); Gouda (Holland).

2013 aNgeLiNi esTaTe saNgioVese, marcHes, iTaLy

Bouquet and flavor of cherries and berries, with a vanilla scent. Soft and easy to drink. Cheese: Fon-tina (Italy); a blue-veined cheese.

Now, get out of the doldrums and

throw a Frisbee with a friend. Watch the grass grow, roll yourself down a grassy hill or lie on the grass with a glass of wine and piece of cheese.

Bob Lipinski, a local author, has written nine books, including “Ital-ian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on www.amazon.com). He conducts seminars on wine, spirits, and food, in addition to sales, time manage-ment, and leadership. He can be reached at www.boblipinski.com or [email protected].


By Victoria Espinoza

spring ushers in warmer weather and a thirst for the outdoors. And what better way to quench that thirst than by dining outside?

Here are a few waterside restaurants to simultaneously satisfy your crav-ings for beautiful vistas and delicious food.

The Whales Tale 81 Fort Salonga Road, Northport

Only minutes from Northport Vil-lage is a small, locally-run restaurant that was created as a local hangout for families and friends. The Whales Tale is meant to be a place where you can grab a bite of quality seafood with a wa-terfront view without actually paying for a waterfront view. The restaurant brews its own beer, which is a popular item on the menu, as are a local rum punch and the Northport Rocket — a combination of a piña colada and a rum float. The tacos are the most popular item on the menu, especially

during the now famous Taco Tuesday, which is a huge hit among locals.

Maple Tree BBQ 820 West Main Street, Riverhead

Maple Tree BBQ offers a taste of the south and is located across the street from the Peconic River. The res-taurant serves authentic barbecue food in a fun and casual atmosphere. You can buy food by the pound or by the platter to go, and many customers do this routinely. Not only are there pic-nic tables set up in front of the Peconic River, but Maple Tree BBQ is also right near Tanger Outlets — making it a great place to grab a bite after shop-ping, or drop your husband off while you shop. They make their own sweet tea here —a popular item — as well as their pastrami and Cuban sandwich.

rachel’s WaTerside Grill281 Woodcleft Avenue, Freeport

Situated on Freeport’s famous Nau-tical Mile, Rachel’s Waterside Grill offers casual, family-friendly dining

paired with delicious, always-fresh sea-food and a terrific view. The menu at Rachel’s Waterside Grill is innovative and different, offering a new American cuisine that includes a large selection of fresh fish that can be prepared in a variety of styles, including Korean grilled, blackened, roasted and more, paired with many different types of toppings. The tuna is one of the most popular items on the menu, along with the mussels. There are quite a few fa-vorite cocktails, including the Dark and Stormy, a Bali Punch — a passion fruit punch drink mixed with rum — and an Almond Soy Martini.

Wave seafood KiTchen25 E Broadway,Port Jefferson

Wave Seafood Kitchen, located in-side Danfords Hotel and Marina, over-looks the Long Island Sound and is located on Port Jefferson’s harbor, one of Long Island’s busiest harbors. This family-friendly restaurant serves fresh seafood, with some of its most popular items including shrimp crab rolls, sea scallops and salmon burgers. You can enjoy dinner inside the restaurant, or on the outdoor deck, sipping cocktails like blackberry sangria, a passion fruit mojito or a large selection of Long Is-land wines. There’s also a selection of

refreshing, non-alcoholic beverages, including raspberry iced tea and a fro-zen mint chocolate chip drink.

louie’s oysTer Bar and Grill395 Main Street, Port Washington

This restaurant, located on Manhas-set Bay, offers one of the most beauti-ful views of the sunset on Long Island. Louie’s also offers boaters the ability to dock and dine for free. Louie’s is more than 100 years old and has undergone quite a few changes throughout its his-tory. With a large selection of always-fresh seafood, items like their oysters tend to be the most popular on the menu. They get fresh oysters every day, and are constantly changing the type of oysters they serve. Their Maine and Connecticut lobster rolls are also popu-lar — Maine rolls are served cold and Connecticut served hot. Louie’s also has a very successful mixologist on staff who designs seasonal cocktail menus, includ-ing favorite drinks like a winter sangria, and during the summer, a blood orange margarita.

F O O D

Photo from restaurant staffclockwise, the view at louie’s, danfords, The snapper inn and rachel’s Waterside Grill.

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Robin’s fradicio spring salad

f o o D

“This delicious salad is so versatile. I serve it with chicken, fish or beef. Sometimes I even make some honey almond chicken, tuna or shrimp salad and place a scoop right on top.

It is a great accompaniment to pasta dishes or a steamy bowl of soup. Then there are those nights when we just have a grilled cheese sandwich alongside the salad. Family and friends always request this salad at functions both in my home or theirs. It is definitely a crowd pleaser!”

— Robin Lemkin, sales representative atTimes Beacon Record Newspapers

Salad Ingredients:4 cups mixed greens (no iceberg)1 cup cherry or grape tomatoes sliced1 grated carrot1 pepper (red, yellow or orange) diced1 small can of sliced black olives (or any other olive variety of your choice)3 slices of red onion, diced1/2 English cucumber, diced1/2 cup candied pecan pieces1/4 cup dried cranberries (optional)

dReSSingIngredients:1/4 cup good olive oil (more if desired)1/4 teaspoon garlic powder (more if desired)4-5 grinds black pepper

diRectionS:Combine all the salad ingredients in a large bowl. Combinedressing ingredients in a jar and shake well. Serve over salad.

Recipe and photo courtesy of Robin Lemkin


By Lisa steuer

When it comes to fitness, there is no “one-size-fits-all” approach. It’s

a very individualized process, and each person can see different results from the same methods and diets.

Even so, there are some universal keys to success. If you are new to fit-ness or looking to get on a healthy track this spring, give these tips a try:

Make it a habitDo a run before work, or sched-

ule it later in the day, like you would an appointment. After a while, it will become as routine as brushing your teeth. “Even [training] for 20 or 30 minutes is better than doing nothing,” said Amanda Muro, a personal trainer at Made to Move Tennis & Wellness in Setauket.

hire a trainerTrainers will work with their

clients on goals, assess weaknesses, determine the best approach and demonstrate proper technique. If you are on a budget, even just splurging on a few personal train-ing sessions can help you get accus-tomed to workout machines that are new to you and set you on a path to success.

try out a classIf you enjoy a class like yoga,

cardio kickboxing, Zumba, etc., you will be more likely to stick to it. “With my Zumba class… you don’t have to know how to dance or ex-ercise in a certain way,” said Muro. “You can just come in and feel free to express yourself in any way, and there’s no judgment.”

Work out With a friendPlan to meet up after work on a

certain day every week for a walk or at the gym. This can also be a great way to spend quality time together.

Plus, you may be less likely to skip a workout session if someone else is expecting you to show up.

set a goal and Motivate yourself

It can be a marathon or just shop-ping for summer clothes. Shoshana Pritzker, RD, CDN, who owns Nutri-tion by Shoshana in East Islip (www.nutritionbyshoshana.com) suggests making a vision board. Cut out im-ages, phrases, quotes or dates that are motivating to you. Paste them on your poster board and put your vision board somewhere you see it every day.

keep a training and dieting log

An old-fashioned notebook will do, but there are also free apps like

MyFitnessPal and RunKeeper that will help motivate, keep you ac-countable and track your progress.

don’t focus on the scale

“I always tell my clients, ‘Focus more on how you are feeling. Don’t you feel more energized after your workout and that you can tackle more throughout your day?’” said Muro. “You really want to [lose weight] slow and steady, because that’s how you are really going to keep it off.”

Just keep MovingPritzker said that most people

won’t see any progress for at least four weeks, and sometimes even six.

F O C U S O N H E A L T H

spring back into fitness

Continued on page a28


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“Obstacles don’t have to stop you. If you run into a wall,

don’t turn around and give up. Figure out how to climb it,

go through it, or work around it.” -Michael Jordan

“The key to nutrition and fitness is consistency over time, not just a week or so. Be patient, stay positive and remember why you started in the first place.”

Even if you work out consistent-ly, you won’t see results unless you eat healthy most of the time. Here are some of Pritzker’s simple tips to turn around your diet:

Drop liquiD calories“Try choosing calorie-free bev-

erages instead, including unsweet-ened iced tea, black coffee with nonfat milk, water, seltzer water and other zero-calorie drinks.”

eat more fruits anD veggies

“Toss some steamed veggies into your favorite pasta dish to reduce carb intake while increasing nutri-tion, or make a good-for-your-body fruit and veggie smoothie the whole family will love.”

eat fewer processeD fooDs

“Stick with the outer rim of the grocery store and add your own fla-vors to plain food options like oat-meal or yogurt.”

choose whole grains anD go for high fiber

“Pick carbohydrate foods that contain 3 grams or more of fiber per serving.”

watch portions “Measure out your portion using the food label and a measuring cup. You’d be surprised how much extra you’ve been eating this whole time.”

Lisa Steuer is the managing editor of FitnessRx for Women and FitnessRx for Men magazines. For more fitness tips, training videos and print-and-go workouts that you can take with you to the gym, visit www.fitnessrxformen.com and www.fitnessrxwomen.com.

spring fitnessContinued from page a26



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Dental implants dissectedChew on this

You’ve heard a lot about it, and you want to know: are dental implants right for you?

Dental implants are “replacement tooth roots,” according to WebMD. They provide a sturdy foundation for permanent or removable replacement teeth made to match your natural teeth. There are two types of dental implants, according to the American Academy of Periodontology — endosteal and subperiosteal. Endosteal implants are ‘the most commonly used type of im-plant,” and include screws cylinders or blades surgically placed in the jawbone. Each implant holds one or more pros-thetic teeth. Subperiosteal implants are situated on top of the jaw, with metal framework posts protruding through the gum to hold the prosthesis.

The academy says the ideal candi-date for a dental implant is someone who is in good general and oral health. Implants are ideal for someone who is committed to good oral hygiene and regular dental visits. “Adequate bone in your jaw is needed to support the implant, and the best candidates have healthy gum tissues that are free of periodontal disease,” according to the group’s website. A dental implant pro-cedure is ideally a team effort between you, your dentist and your periodontist, according to the academy.

There are many reasons for getting dental implants, WebMD notes, par-ticularly compared to the alternative of dentures. Some of those benefits in-

clude improved appearance, improved speech, improved comfort, easier eat-ing, improved self-esteem, improved oral health, convenience and the du-rability of the implants. While success rates of implants vary depending on where in the jaw they are placed, in gen-eral, the rate of dental implant success is 98 percent.

“The key benefit of dental implants over other tooth replacement systems is that an implant connects directly to the jaw bone,” according to the American Academy of Cosmetic Dentistry. “It’s obviously not the same as the origi-nal connection, but functions just the same. When a tooth is lost, bone loss will eventually occur in that region because the root is no longer stimulat-ing and stabilizing the bone. By using titanium — which biochemically joins to bone — to replace the root, you get a bond that more accurately replicates the one found in nature.”

Most people say there’s very little discomfort involved in dental implant procedures, according to WebMD. Implants require the same kind of care as real teeth — brushing, flossing and regular check-ups.

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By SuSan RiSoli

Time to throw off those winter coats. Spring weather beckons us to exercise and get moving. And when we get active

again, it’s a good idea to keep our hearts healthy. Dr. William Lawson, professor of cardiology

and medicine at Stony Brook University Hospi-tal, said in a recent interview that one third of the American population is overweight, one-third is downright obese and one in eight people are diabetic. Although medicine in the past two de-cades “has made tremendous strides in terms of decreasing heart attacks and lowering blood pres-sure and cholesterol,” the high rate of diabetes in this country could potentially reverse those gains, he said.

When he talks to his patients about preventing

heart attacks or strokes, Dr. Lawson starts with the basics: eat a diet rich with fruits and vegetables, and watch intake of salt and cholesterol. Salt con-tributes to hypertension, and “about one-third of the population is hypertensive,” he said. “And of course, smoking is horrible. It accounts for 20 percent of the deaths in this country.” He also counsels patients that women should limit themselves to one alco-hol drink per day, men to two drinks per day.

When it comes to exer-cise, as a country we’re pretty sedentary, Dr. Lawson said. But it’s never too late to start physical activity. “We should all do 30 to 40 minutes most days of the week. And that’s not including a warm-up and cooldown,” he said.

Primordial prevention is one of the more re-cent approaches physicians take to cardiovascular disease, Dr. Lawson said. The term means inter-vention that prevents a person from developing cardiovascular risk factors in the first place. “If I keep you thin, lean, exercising, watching your salt, you might never develop hypertension,” he said. Another approach is the increased use of statins, a class of drugs used to lower cholesterol. “Ten to 15 percent of the population should be on statins,” he said.

Part of the prescription for getting more active is making sure your cardiovascular health is part

of the mix. If a sedentary person with cardiovas-cular risk factors starts their exercise regime by “going out on a hot, sunny weekend and playing full-court basketball, that’s an accident waiting to happen,” Dr. Lawson said. He recommends “you gradually build up. Know the symptoms

for heart attack and stroke. Think about whether you’re at risk.” Risk factors, he said, are: diabetes, high blood pres-sure, being overweight, inac-tive lifestyle, smoking, and family history of cardiovascu-lar disease.

Heart attack symptoms can vary, he said. They can take the form of heavy, press-ing, squeezing chest discom-fort, sometimes leading to the jaw and shoulder. “Some people experience a sense of

doom, or nausea, or they break out in a sweat.” Stroke symptoms are more focal, meaning they’re more localized and not as diffuse as heart attack symptoms, he said. Stroke symptoms can include weakness, trouble speaking, problems with vision and inability to feel sensation.

Of course, anyone with concerns about their health should speak to their doctor, Dr. Lawson said. And if you think you’re having a heart at-tack or a stroke, “It’s very important to get to the hospital quickly,” he said. Most hospitals will get that artery open within 90 minutes of your pre-sentation” at the hospital.


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The first mission in creating safe meals for children with food allergies is avoiding the offending ingredient. But there can

be a downside to diets that miss out on the nutri-tional value found in foods kicked off the menu, according to Carolyn O’Neil, a registered dieti-tian and nutrition advisor to Best Food Facts.

A study in the Journal of the Academy of Nutrition and Dietetics (JAND) cautions that such diets can induce vitamin and mineral defi-ciencies, anemia and other symptoms affecting a child’s growth and nutritional status.

“Food allergies and intolerances are on the rise,” said registered dietitian Vandana Sheth, spokesperson for the Academy of Nutrition and Dietetics. “But it’s important that we identify that kids are actually allergic (through proper testing) before we avoid those foods unnecessarily.”

Common food allergies

The eight foods that account for more than 90 percent of childhood cases of food allergies include milk, eggs, soy, peanuts, tree nuts (such as walnuts, almonds, pecans), wheat, fish and shell-fish. Food intolerances such as lactose and gluten add even more children to the at-risk list for nu-trient deficiencies, O’Neil said.

“A parent should always offer a variety of dif-ferent foods within a food group,” registered di-

etitian Cheryl Orlansky, president of the Greater Atlanta Dietetic Association said. Gluten-free grains include rice, corn and quinoa. If a child is allergic to peanut butter, substitute sunflower seed butter, Sheth advised.

“If you skip dairy, you skip its nine essential nutrients,” said registered dietitian and author of “The Greek Yogurt Kitchen,” Toby Amidor. “Studies show people with lactose intolerance

may tolerate up to a cup of fluid milk, which has 12 grams of lactose. Cheeses, Greek yogurt and cottage cheese are much lower in lactose.”

mind the gapThe food allergy study in JAND measured

the benefit of dietary counseling in prevent-ing and correcting nutrient deficiencies in children with food allergies. Results from the multi-center study in Italy showed that advice on what foods to eat to help fill in the gaps helped kids get enough calories, protein and other needed nutrients.

“I think it’s fascinating,” Sheth said. “They showed that dietary counseling really helped and growth patterns were improved.”

Sheth added, “A lot of kids outgrow allergies to eggs and milk by age 16. But other allergies such as nuts may be lifelong.” Her knowledge comes firsthand, as her own son was diagnosed with more than 20 food allergies as a child.

“Now he’s a healthy JV football player. He’s down to four or five allergies, including all nuts. I always feed the team so I can keep an eye on what he’s eating.”

When parents are equipped with the proper knowledge of common food allergies, they can help their kids enjoy a healthier childhood. To learn more about food allergies, visit www.best-foodfacts.org.

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Photo courtesy of Getty Imagesdietitians warn there are nutritional downsides to blanket avoidance of ingredients or foods kids might be allergic to.

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An Egg-Citing Nutritional Revelation


Eggs, any way you like them, might be back on the break-fast menu.

For decades, dietary cholesterol has been the focus of nutrition-re-lated heart disease prevention. But now, as this year’s U.S. Dietary Guidelines advisory committee is preparing its 2015 report, new evi-dence has opened up the discus-sion that dietary cholesterol may not play as harmful a role in heart disease as once thought.

Presently, the recommendation is to keep your cholesterol intake under 300 milligrams per day, which you can exceed by eating just two eggs. While cholesterol in your body does play a role in heart disease, most of it is made by your liver — which means the effect of dietary cholesterol is small to non-existent. So, if you are trying to adjust heart disease risk through your diet, there might be a better approach.

“For optimal heart health, cur-rent nutrition recommendations include a focus on reducing sugar, increasing dietary fiber and im-proving the fat profile of your diet in favor of healthy unsaturated fats like those found in nuts, seeds, seafood and oils such as olive and canola,” Registered Dietician

Leah Holbrook of Stony Brook Medicine said in a statement. “Avoiding dietary cholesterol is no longer a focus of most counseling ses-sions with a dietitian/nutritionist since dietary cholesterol is not as responsible for nudging up blood cho-lesterol and increasing other risk factors for heart disease as saturated fat, trans fat and sugar are.”

Sweetened beverages are the largest source of sugar for many people. While avoiding soda is a great start, sports drinks, fla-vored milks and fruit juice also contain sugar. Avoid sweetened beverages, opting instead for plain water, seltzer or unsweetened tea. If drinking milk, choose low fat, plain options.

“The American Heart Associa-tion recommends limiting added sugar to 6 teaspoons per day for women (24 grams) and 9 teaspoons for men (36 grams),” Holbrook said. “Just one 12-ounce bottle of

soda has approximately 39 grams of sugar. One way to cut the sugar out of your diet is to cut out soda and sugary drinks.”

Breakfast is one of the most important meals of the day, but a meal that is notoriously high in sugar and low in healthy fats. “In-stead of a low fat, sweetened cereal and juice to drink, try increas-ing fiber and satisfying fats with a plain oatmeal topped with fresh fruit and walnuts or a veggie egg omelet and a side of fruit,” Hol-

brook suggested. As of now, the nutri-

tion facts label does not differentiate between nat ura l ly-occurr i ng and added sugar; it only identifies total sugar.

“The Food and Drug Administration are pro-

posing an updated food label that would include

both types — the timeline for that is unavailable but

it would be a big step forward in assisting consumers looking to improve their diet by avoiding excessive amounts of sugar,” says Holbrook.

Until the food label differen-tiates between added sugars and naturally-occurring, the ingredi-ent list is the best source for infor-mation about the sugar content of a packaged food. “Ingredients are

Stony Brook dietician

offers food tips for heart healthy

nutrition, including cut the sugar

Continued on page a38

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in descending order by weight, so sugar higher up in the list means more of it,” Holbrook said. When choosing packaged foods such as cereals, condiments, breads and convenience or snack foods, Hol-brook suggested trying to avoid products with added sugar in the ingredient list by looking for these common terms: sugar, brown sugar, honey, maple syrup, corn syrup, cane sugar, molasses and malt sugar.

But other than just cutting the sugar out of your diet, Holbrook says there are things that need to be added. “A heart healthy diet should be built around an abun-

dance of colorful vegetables, high quality carbohydrates (food such as beans, winter squashes and quinoa, which increase dietary fi-ber and lower sugar intake), lean protein sources (chicken, turkey, seafood and eggs) and healthful fats (nuts, nut butters, seeds, extra virgin olive oil, avocado and fatty fish).”

Not sure which fats are good for you and which are not? Food labels do offer some very valu-able information when it comes to trans fat — the worst kind of fat for you. “Avoid foods with any

trans fat by looking in the ingre-dient list for ‘partially hydroge-nated’ or ‘hydrogenated’ vegetable oil,” Holbrook suggests. “If the label itself claims not to have any trans fat, but the ingredient list has this ingredient, steer clear. There is a nuance in the federal trans fat labeling law that allows for this loophole.”

And as for which fats to in-clude? Holbrook suggested monounsaturated and some poly-

unsaturated fats, which are car-dio-protective and help to bring down inflammation — a precur-sor to many chronic illnesses in-cluding heart disease.

“Foods rich in these fats in-clude many oils with canola, olive and flaxseed oil having the most preferable profile, as well as nuts, seeds, avocado and fatty fish,” Holbrook said. “The greatest ben-efit comes from substituting these healthier fats for foods high in saturated fats such as butter, lard, creamy dressings, fatty meats and sugary, fatty baked goods.”

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It’s April, and that New Year’s resolu-tion to lose weight beckons. You’ve considered weight-loss surgeries, but aren’t sure if they’re the right fit.Bariatric surgery is a popular set

of weight-loss procedures that could make you a healthier person, especially if you’re already suffering from seri-ous conditions like heart disease and high cholesterol. But not everyone is a candidate for the risky surgeries. Be-fore you bring it up with your doctor, it might be wise to do a little research.

First, there are requirements to be a good candidate for weight-loss sur-gery. According to WebMD, doctors only recommend weight loss surgery for those who have a body mass index of 40 or more; have a lower BMI but are still obese and have a serious health issue such as heart disease, type 2 dia-betes, severe sleep apnea or high cho-lesterol; and have tried to lose weight in other ways.

There are two types of weight loss surgeries, according to WebMD: re-strictive and malabsorptive/restrictive. Restrictive surgeries shrink the size of

the stomach and slow digestion. It can diminish the capacity of the stomach from storing about 3 pints of food to holding as little as an ounce of food, which can later stretch to 2 or 3 ounc-es. Malabsorptive/restrictive surgeries alter how you take in food by reducing your stomach and removing or bypass-ing part of your digestive tract, mak-ing it more difficult for your body to absorb calories.

Types of surgeries include gastric banding, sleeve gastrectomy, gastric bypass and biliopancreatic diver-sion. Here are brief overviews on these procedures:

Gastric bandinG: The stomach is squeezed into two

sections, a smaller upper pouch and a larger lower section, and the two are connected by a very small chan-nel. The result is the slowing down of the emptying of the upper pouch. WebMD reports that most people can only eat ½ to 1 cup of food be-fore feeling too sick or full, and the food needs to be soft or well-chewed.

sleeve Gastrectomy: In this restrictive weight-loss

surgery, the surgeon removes about 75 percent of the stomach, leaving a narrow tube or sleeve that connects to the intestines. The reduced stom-ach size naturally limits the amount of food you eat.

Gastric bypass: This is the most common type of weight loss surgery and includes both restrictive and malabsorptive approaches. The surgeon divides the stomach into two

parts, closing off the upper section from the lower, and connects the up-per stomach directly to the lower sec-tion of the small intestine. “Essentially, the surgeon is creating a shortcut for the food, bypassing part of the stom-ach and the small intestine,” WebMD states. “Skipping these parts of the digestive tract means that the body absorbs fewer calories.”biliopancreatic diversion:

This is a more extreme version of gastric bypass where the surgeon re-moves as much as 70 percent of the stomach and bypasses more of the small intestine. There’s a somewhat less drastic version of this surgery — a biliopancreatic diversion with a duo-denal switch, in which less of the stom-ach is removed and less of the small in-testine is bypassed. It is one of the most complicated and riskiest weight loss surgeries available.

While there are several risks and complications associated with bar-iatric surgery, those who undergo the procedures do usually keep the weight off in the long-term, according to the American Society for Metabolic and Bariatric Surgery. “Most studies dem-onstrate that more than 90 percent of individuals previously affected by severe obesity are successful in main-taining 50 percent or more of their excess weight loss following bariatric surgery,” according to the society’s website. “Among those affected by su-per severe obesity, more than 80 per-cent are able to maintain more than 50 percent excess body weight loss.”

Talk to your doctor about the pros and cons of weight-loss surgery, and if possible, go to a medical cen-ter that specializes in the procedures, WebMD suggests. Make sure your surgeon has plenty of experience in the procedure you want.


bariatric surgery — is it right for you?


By Chris Mellides

The intermittent sound of buzzing machinery rattles off like machine gun fire, while guitar riffs and drum work pour from the sound system of the Inked

Republic storefront at Westfield South Shore mall in Bay Shore.

Inked Republic is a retail store that doubles as a tattooing and piercing parlor owned and operated by Tattoo Lous — a company established in 1958 that has several shops scattered across Long Island.

Inside Inked Republic, apparel featuring tattoo-inspired designs sits on shelves and hangs from racks, and opposite them is an array of cus-tom guitars that are proudly displayed on the far wall of the shop.

Just past a roped-off motorcycle emblazoned with skulls and a Lou’s company logo is the shop’s live tattooing area. The first of two work stations belongs to Rich Zayas Jr., a 36-year-old Long Beach native living in Bay Shore, who works for Tattoo Lou’s and who has been tattooing professionally for just under four years.

Zayas is of average height and has long hair tucked underneath a black baseball cap that he wears backwards. His loose-fitting, black T-shirt has an oversized print of some original artwork drawn by Dmitriy Samohin, an artist from Ukraine, that features a skull design with octopus tentacles.

He and his girlfriend, Me-

lissa Ann White, make their way to his worksta-tion, passing the front desk where the glow of warm neon lights casts a s h i m m e r i n g bright blue hue onto the pierc-ing supplies and tattoo af-

tercare products shelved behind

glass displays.Zayas says that

he started work on White’s back tattoo

in 2012, and that it was finally time to fin-

ish it. The design: a Day of the Dead-themed sug-

ar skull girl wearing a cowl.As he begins prepping

his station, Zayas reaches for the bottom shelf of his stickered

tackle box to reveal a rainbow as-

sortment of tattoo ink in the neighborhood of 200 bottles. “It’s totally normal for artists to have this much,” says Zayas.

A tattoo parlor operating inside a mall is a recent phenomenon. “Irish” Jay Mohl, 45, owns Irish Jay Tattoo in Miller Place and is an artist with 23 years tattooing experience. He recalls a different time when first get-ting his start in the industry back in 1992.

“When I first started, it was a completely different business; there was a different mentality and it was a very rogue profession,” says Mohl. “You had a whole different segment of people that came in here. They were drinking and crazy, and you had total outlaws coming in, and now it’s not crazy anymore; it’s very normal.”

Now that tattooing has gone mainstream, body art is no longer a choice of expression solely for outlaws and drunks with criminal records. People from all walks of life, who value the beauty of art and the freedom of self-expression, have made and continue to make the leap into body modifica-tion. With the practice having become more culturally accepted, more peo-ple are seeking quality artists, and the demand for custom tattoos has risen.

“[Tattooing] is so culturally ac-cepted right now, it’s almost like a rite of passage,” said Mohl. “I think it’s be-come a new way of people expressing themselves, and with the popularity of it on TV and all the media and every-thing like that, it really has opened the door for a lot of people.”

Mohl isn’t alone, as more and more artists have noticed this trend and understand the changes affecting the industry as a whole.

Zayas understands this shift, and his employment at a retail and tat-tooing hub nestled in a shopping mall shows just how far the industry

A R T

Clockwise, photo by Chris Mellides, photo from Jay Mohl and photo from Stacey Sharp Top, Rich Zayas Jr. works his girlfriend’s tattoo. Above and left, the works of Jay Mohl.

The new noRMAl

‘It’s kind of like a new paint job on a car; people want to get it, and they

want something to show.’

— Rich Zayas Jr.


has come. Years ago, a mall would have been the unlikeliest of places to get tattooed, but things have undoubtedly changed, with art-ists adapting to new customer demands for convenience and greater accessibility.

“Being in the mall kind of closes that weird stigma gap in between things to where you can have the lady that’s shopping in Lord and Taylor or Macy’s come in and may-be have something that was done bad years ago…fixed or covered up,” Zayas said. “Or maybe [she can] get that first tattoo that she’s been pet-rified about forever.”

When it comes to the kind of art being tattooed, themes and the art it-self range anywhere from lettering to hyperrealism. Deciding on the right design and its placement will always be dependent on the client’s tastes, personality and life experiences.

Stacey Sharp, a 42-year-old tattoo artist working at InkPul-sive Custom Tattooing in Lake Ronkonkoma, said that people who get tattooed do so to express them-selves and to connect with others, and sometimes certain events in a person’s life can heavily influence their choice in art.

“Life-changing experience I think is a big one — a birth, a death, something that’s profound,” says Sharp. “There are a lot of people that say, ‘I normally wouldn’t do this, but I feel like this is a momen-tous occasion and I have to keep that with me all of the time.’”

On the other hand, Sharp also acknowledged there are people who have always known what they’ve wanted to get tattooed.

“Other people, they know from a very young age like, ‘Hey, this is what I’m going to get done … and I know that I want to have these marks,’” said Sharp.

Now that spring is here, art-ists say that they expect a bump in business. And while the win-ter season sees serious collectors taking advantage of shorter wait times, the warmer weather allows people showing more skin a rea-son to f lash some new ink.

“Summer and spring are always the biggest, and I think it’s just because people are showing more skin,” says Mohl. “It’s almost like they’re priming themselves all win-

ter, working out in the gym … and it’s kind of like a new paint job on a car; people want to get it, and they want something to show.”

As far as tattoo tips are con-cerned, artists agree that research-

ing a new artist or shop and plan-ning ahead are things that customers should do before booking time in a chair to undergo a lengthy session.

“Don’t bite off more than you can chew; I get a lot of people that

do that a lot,” Zayas said. “If you want to get a sleeve for your first tattoo, you totally can, but just find a decent artist that is going to work with you and design you a cool cus-tom piece.”

Getting a tattoo hurts. Dur-ing a session, a series of tiny needles rapidly and repeatedly puncture the skin and deliver ink directly into the dermis. Depending on someone’s pain threshold, the level of discom-fort felt during the tattoo pro-cess varies.

The length of a tattoo session depends on how large and intri-cate the design being tattooed is, its placement on the body and how quickly the artist works. Some artists work at a slower pace than others, and less expe-rienced artists usually take lon-ger with their clients. Getting a tattoo can be a quick, 30-minute sit, or can involve a few hours in the chair.

Tattooing does not require anesthetics. However, in recent history, companies like Flori-da-based HUSH have enjoyed commercial success with their product lines of topical numbing agents that eliminate much of the pain associated with getting a tattoo.

In some cases, people who regret getting a tattoo can have it covered up with another de-sign at a reputable tattoo parlor or opt for laser tattoo removal. This process can be very costly and some treatments are more ef-fective than others. For example, if the tattoo is new and brightly colored, it will take more ses-sions to remove, and there are increased chances for scarring when compared to getting an older or faded tattoo removed. Tattoo removal can be done at medical spas, cosmetic offices and tattoo removal centers.

— CHRIS MELLIDES

Tattoos, deconstructed

Photos from Stacey SharpAbove work by Lake Ronkonkoma tattoo artist Stacey Sharp.

A R T

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Friday, april 10Tango nighT

The Tilles Center for the Perform-ing Arts at LIU Post, 720 Northern Boulevard, Brookville, will present Tango Night at 8 p.m. Celebrated virtuoso Elmira Darvarova plays the music of tango master Astor Piaz-zolla as arranged for violin and piano. Admission is $43. For more informa-tion, call 516-299-3100 or visit www.tillescenter.org.

Back To The eighTies showThe Paramount, 370 New York Av-

enue, Huntington, will present a Back to the Eighties Show with Jessie’s Girl at 8 p.m. Tickets from $15 to $30. For more information, call 631-673-7300 or visit www.paramountny.com.

MysTery BeneaTh The reef The Long Island Aquarium, 431 E.

Main St.., Riverhead, will present a Mys-tery Dinner Theater from 6:30 to 10:30 p.m. Cocktail hour at the Aquarium; dinner, dancing and show in Sea Star Ballroom. $69.95/person, $288.95 per couple with overnight stay at Hyatt Place East End. For more information, call 631-208-9200, ext. 426.

Saturday, april 11inTernaTional slow arT Day

Nassau County Museum of Art in Roslyn, Heckscher Museum of Art in Huntington and The Whaling Museum in Cold Spring Harbor will participate in International Slow Art Day from 11 a.m. to 4:45 p.m. Join in this annual international event from 11 a.m. to 4:45 p.m. as people commit to slowing their pace and take the time to really look at art. Perfect for all ages.

PoeTica MusicaPoeTica MusicaOld Westbury Gardens, 71 Old

Westbury Road , Old Westbury, will host a concert by Poetica MusicaPoetica Musica at 8 p.m. Works will feature the Violin Sonata, No 1 (Posthume) by Mau-rice Ravel , Concertino for Flute, Opus 107 by Cécile Chaminade, Jeux d’Eau for solo piano also by Ravel and Libertango by Astor Piazzolla. Preceded by a guided tour of Westbury House at 6:45 p.m. and pre-concert talk at 7:30 p.m. $25, $20 members. For more information or to register, call 516-333-0048.

anDrea Marcovicci in concerTThe Tilles

Center for the Performing Arts at LIU Post, 720 Northern Boulevard, Brookville, will present singer Andrea Marcovicci in A Gershwin

Valentine at 7:30 and again at 9:30 p.m. in the Hillwood Recital Hall. Tickets are $53. For more information, call 516-299-3100.

ciTizen coPe in concerTThe Paramount, 370 New York

Avenue , Huntington will present an intimate solo/acoustic performance with Citizen Cope at 8 p.m. Tickets from $25 to $66. For more information, call 631-673-7300.

tueSday, april 14eMerson sTring QuarTeT aT sBu

The Staller Center for the Arts at Stony Brook University will present the Emerson String Quartet in concert in the Recital Hall at 8 p.m. The last of three concerts for the season, the program will feature chamber works by Mozart, Pur-cell, Liebermann and Beethoven. Tickets are $48. For more information, call 631-632-2787 or visit www.stallercenter.com.

Saturday, april 18Dog Days: early sPring walk weekenD

Old Westbury Gardens, 71 Old Westbury Road, Old Westbury, will host a Dog Day today and April 19 from 11 a.m. to 4 p.m. Bring your leashed dog for an invigorating walk and healthy exercise in designated garden areas. Meet fellow dog lovers in a beautiful environment. Dog must be leashed. Featuring dog exhibitors and vendors, view exhibits from rescue groups and animal welfare organizations. Free Suzuki on the Island Concert by students at 3 p.m. Admission is $10 adults, $8 seniors (over 62), $5 children ages 7 to 17; 6 and under free. For more information, call 516 333-0048 ext. 333.

Sunday, april 19Dog Days: early sPring walk weekenD

See April 18 listing.

vines & caninesMartha Clara Vineyards, 6025

Sound Avenue, Riverhead, will hold a Vines and Canines event at 10 a.m. Bring your dog for an educational walk through the vineyard. Admission is a donation of non-perishable dog or cat food. For more information, call 631-298-0075.

WedneSday, april 22lyle loveTT & John hiaTT in concerT

The Paramount, 370 New York Ave., Huntington, will present An Acoustic Evening with Lyle Lovett & John Hiatt at 8 p.m. Tickets from $45 to $85. For more information, call 631-673-7300 or visit www.paramountny.com.

E V E N T S

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E V E N T SThursday, april 23SeaScapeS & SipS paint party

The Long Island Aquarium, 431 East Main St.., Riverhead, will hold a Paint Party from 6 to 11 p.m. Complimentary glass of wine, cash bar and light fare menu available for purchase. Create a Koi with Lotus original painting. $49/person; $180 for groups of 4. For more information, call 631.208.9200, ext. 426.

Friday, april 24a tribute to Journey

The Paramount, 370 New York Av-enue, Huntington, will present Voyage featuring Hugo: A Tribute to Journey, with Special Guest Songs in the Attic: A Tribute to Billy Joel. Tickets from $15 to $35. For more information, call 631-673-7300.

saTurday, april 25arbor Day Family FeStival

Coe Hall at Planting Fields Arbore-tum, 1395 Planting Fields Rd., Oyster Bay, will present an Arbor Day Family Festival today and April 26 from 10 a.m. to 5 p.m. Featuring live music with Peat Moss & the Fertilizers, performances, children’s tree climb and lots of activities for children of all ages to enjoy! Held rain or shine. $20 per vehicle. For more information, call 516 922-8678.

mozart orcheStra oF new yorkThe Tilles Center for the Perform-

ing Arts at LIU Post, 720 Northern Boulevard, Brookville, will present the Mozart Orchestra of New York at 8 p.m. Gerard Schwarz, conductor. Tickets from $43-$83. For more information, call 516-299-3100.

Sakura matSuri 2015Brooklyn Botanic Garden, 990

Washington Ave, Brooklyn, will present Sakura Matsuri, the garden’s annual cherry blossom festival with more than 60 events and performances celebrating traditional and contempo-rary Japanese culture. Today and April 26, from 10 a.m. to 6 p.m. For more information, call 718-623-7200 or visit www.bbg.org.

sunday, april 26arbor Day Family FeStival

See April 25 listing.Sakura matSuri 2015

See April 25 listing.arbor Day DeDication tree walk

Old Westbury Gardens, 71 Old Westbury Road, Old Westbury, will hold an Arbor Day Tree Dedication Ceremony from 1 to 2 p.m. Join family and friends who have contributed to the Tree Fund to dedicate a series of trees in memory or in honor of loved ones. Fol-

lowed by a Spring Tree Walk at 2 p.m. and Young Musician Concert at 3 p.m. Held rain or shine. $10 admission. For more information, call 516-333-0048.

Thursday, april 30the engliSh beat & eaSy Star all-StarS

The Paramount, 70 New York Ave., Huntington, will present The English Beat & Easy Star All-Stars, with special guest The Skint, at 7 p.m. Tickets from $20 to $45. For more information, call 631-673-7300. Friday, May 1chamber muSic at the heckScher

Celebrate First Friday at the Heckscher Museum of Art, 2 Prime Ave., Huntington, from 5 to 8:30 p.m. Explore the exhibitions during extended viewing hours and enjoy unique musical performances inspired by artwork on view. Enjoy a chamber music concert by students of Five Towns College’s music division in a salon setting of the Mu-seum’s Poised Poses exhibition at 7 p.m. Free admission. For more information, call 631-351-3250.

opening game For l.i. DuckSThe Long Island Ducks, 3 Court

House Drive , Central Islip, will hold its opening game of the season against the

Sugar Land Skeeters. P.C. Richard & Son will present “Lew Ford Bronze Figurine Night.” The first 1,500 fans in attendance will take home this one-of-a-kind replica of 2014 Atlantic League Player of the Year, Lew Ford, courtesy of the electronics & appliance giant and charter Ducks sponsor. Gates will open at 5:35 p.m. For more infor-mation, call 631-940-3825.

Sammy aDamS in concertSinger/songwriter Sammy

Adams will appear in concert at The Paramount, 370 New York Ave., Huntington, at 8 p.m. Tickets from $22 to $45. For more information, call 631-673-7300.

saTurday, May 2long iSlanD geek convention

All Star Arena, 635 Middle Country Road, Coram, will hold the L.I. Geek Convention, a new sci-fi and fantasy convention today and May 3. Celebrate pop culture science fiction and fantasy movies, books, TV shows, cosplay, and more. There will be celebrity guests, question-and-answer sessions, discus-sion panels, gaming, costume contests, autographs, photo opportunities, and a vendor hall. For prices and hours, visit www.longislandgeek.com.

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E V E N T SSunday, May 3Long isLand geek convention

See May 2 listing.

aLonzo king Lines BaLLetStaller Center for the Arts at Stony

Brook University will present the Alonzo King LINES Ballet on its Main Stage at 7 p.m. Program features Writing Ground, a collaboration with award-winning author Colum McCann and a new work set to music by Bach. Tickets are $42. For more information, call 631-632-2787 or visit www.stallercenter.com.

Huntington tuLip FestivaL

Heckscher Park, 2 Prime Ave., Huntington, will host the 15th annual Huntington Tulip Festival from 11 a.m. to 4 p.m. This floral celebration is held annu-ally within the natural beauty of historic Heckscher Park, enhanced by more than 20,000 tulips planted in beds throughout the Park. Held rain or shine, this one-day event includes family-

oriented performances on the Chapin Rainbow Stage, free activity booths, refreshment vendors and more. Free admission to the Heckscher Museum of Art. Free. For more information, call 631-351-3099.

sHeep to sHawL FestivaLThe Dr. Daniel W.. Kissam House

Museum, 434 Park Avenue, Hun-tington, will host the annual Sheep to Shawl Festival from 11 a.m. to 4 p.m. Demonstrators in colonial costume share their knowledge and assist visi-tors in carding, spinning, knitting and weaving — the processes from “sheep to shawl.” Kids can take part in tradi-tional games, face painting, storytell-ing, old-fashioned crafts and, the main highlight of the festival, live sheep

shearing demonstrations. Free. For more information, call 631-351-3099.

sHangHai Quartet in concert

The Tilles Center for the Performing Arts at LIU Post, 720 Northern Boulevard, Brookville, will present the Shanghai Quartet in concert

at 3 p.m. This ascendant string quartet pairs Sibelius’ Piano Quintet with Asian-themed works. Tickets are $43. For more information, call 516-299-3100.

OngOingBrookLyn museum

Brooklyn Museum is located at 200 Eastern Pkwy., Brooklyn. Through May 24, the museum will present an exhibit titled Kehinde Wiley: A New Republic. Through July 12, the museum will present Chitra Ganesh: Eyes of Time. For more information, call 718-638-5000 or visit www.brooklynart.org.

BrookLyn Botanic gardenThe Brooklyn Botanic Garden

is located at 990 Washington Ave, Brooklyn. Currently on display is an exhibit titled Natural Remains: Mixed Media Artwork by Jessica Baker, through May 17. An artist reception will be held Monday, April 11 from 3:30 to 5:30 p.m. For more informa-tion, call 718-623-7200 or visit www.bbg.org.

metropoLitan museum oF artThe Metropolitan Museum of Art

is located at 1000 5th Ave, New York. Through May 10, the museum will pres-ent an exhibit titled The Plains Indians: Artists of Earth and Sky. Through August 16, the museum will present an exhibit titled Fatal Attraction: Piotr Uklański Photographs. For more infor-mation, call 212-535-7710 or visit www.metmuseum.org.

museum oF modern artThe Museum of Modern Art is lo-

cated at 11 W. 53rd St., New York. Cur-rently on exhibit is Bjork, a retrospective of the multifaceted work of composer, musician, and singer Björk, through June 7; Scenes for a New Heritage: Contemporary Art from the Collection through March 31, 2016 and This Is for Everyone: Design Experiments for the Common Good through Jan. 31, 2016. For more information, call 212-708-9400 or visit www.moma.org.

nassau county museum oF artThe Nassau County Museum of Art is

located at 1 Museum Dr., Roslyn Harbor. Through July 12, the museum will present an exhibit titled Vernacular Visions with

artists Susan Cushing Richard Gachot, Francisco Villagran, and Burt Young; and Out of the Vault, 25 Years of Collect-ing, drawn entirely from the Museum’s permanent collection, including works by John James Audubon, vintage posters, photography by Larry Fink, Pop Art prints and Tiffany paintings and objects. For more information, call 516-484-9337 or visit www.nassaumuseum.org.

Photo from Town of Huntington

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By Erika karp

i love many things about the warmer months, but at the top of my list is vegetable gardens.

Nothing beats being able to pick fresh produce only a few feet away from your kitchen. Sum-mer salads, roasted vegetables and homemade pickles are just a

few of the wonderful foods I look forward to every year.

With a few months until the seeds can be planted, here is a craft to help plan for the perfect garden. Great for a rainy April day, these spoon markers will add a bit of character and fun to every vegetable garden.

A R T

Spoon marks the spot

Get the kids involved and have them draw their favorite veggies. I chose eggplant, tomato, carrots, lettuce, cucumber, beets and corn. To make the illustrations pop, I outlined the vegetables with magic marker and colored them with colored pencil.

Cut out each vegetable.

Brush a layer of Mod Podge onto the spoon, and press on the illustration.

SupplieS (above):• Spoons: Metal or wooden, used or new. While I used metal spoons, which were purchased at the dollar store, you can use wooden cooking spoons, or old silver utensils lying around the house. • Colored pencils• Black magic marker • Foam brush• Mod Podge• Acrylic water-resistant finishing spray• Paper for drawing

1.2.

3.

Karp’s Krafts

4.

Using a pencil, trace the spoon onto a piece of paper.


A R T

Brush on another layer of Mod Podge, covering the paper. Continue to cover the rest of the spoon with the glue.

Set the spoons aside to dry. Above, the lettuce spoon has a fresh coat of Mod Podge, while the cucumber spoon is almost fully dried.

5.

7.

8.Prop up the spoons in a well-ventilated area, and coat with the acrylic finishing spray. I used Play-Doh to keep the spoons upright.

6.

When almost completely dry, gently press out any bubbles.

Let dry and rest for two hours before admiring your newest creation.

9.

All Inclusive Primary Care .................Inside Front CoverAnimal Health & Wellness ...........................................A36Archdeacon Agency ......................................................... A15Arleen Gargiulo Music Studio ...................................... A45Artistic Cabinetry .............................................................. A1Atlantis Health Network ...............................................A39Away From Home Adult Day Care..............................A39Best Enterprises General Contracting ........................ A15Carl Bongiorno & Sons Landscape Mason Contractor ........................................................... A14Cappy’s Carpets ................................................................A12Corner Animal Hospital ................................................A35Daniel L. Mayer, MD ......................................................A30DermResearchCenter of New York .............................A36Drs. Goldman, Taynor, Sabo and Reinecker .............A44East End Shirt Company ................................................A22Eastern Gymnastics Center ...........................................A43Elegant Eating ......................................................................A5Gallery North.................................................................... A17Gentle Dental .................................................................... A31Hilton Garden Inn at Stony Brook ..............................A22Holiday Inn Express Stony Brook ................................ A19HomePro Cabinetry .......................................................... A7Je� erson Obstetrics and Gynecology ..........................A36Kids Country Day Camp ............................................... A45Kunz Greenhouse & Nursery........................................A12Land & Sea Fish Market/Seafood Restaurant ..........A25Lemonleaf Grill ................................................................A25

Little House of Kitchens ................................................. A8Long Island Allergy & Asthma .....................................A35Long Island Aquarium & Exhibition Center ............A21M.A. Connell Funeral Home ........................................A38Made To Move Tennis & Wellness/Imagine Camps ...........................A27Mark T. Freeley, Esq. ....................................................... A15Mather Hospital ...............................................................A33North Shore Tree & Landscaping ................................ A19Olsens Nursery & Garden Center.................................. A4Pasta Pasta ..........................................................................A22Port Je� erson Dermatology ...........................................A28R.J.K. Gardens .................................................................... A9Sea Creations ..................................................................... A17Setauket Kitchen & Bath ................................. Back CoverSpa Belle Meade ................................................................ A17St. Catherine of Siena Medical Center........................A35St. Charles Hospital .........................................................A29St. James Jewelry Shoppe ................................................ A19St. Johnland Nursing Center .........................................A39Staller Center For � e Arts .................Inside Back CoverStony Brook Vision World .............................................A39� e Ophthalmic Center .................................................A28� eatre � ree ....................................................................... A8� urber Lumber ...............................................................A12Varicose Vein Center .......................................................A30Visiting Nurse Service & Hospice of Su� olk ............ A14

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