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VISIT SENECA PARK ZOO OTTERS

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Magic Maze UP –

Magic Maze UP –

BY LORI BRUTON

May 31st is World Otter Day. Zoos around the world celebrate their otters. Rochester’s Seneca Park Zoo celebrates the whole weekend, with talks, demos, and videos throughout the days. Enjoy enrichment behind the scenes and check out the fundraiser for the River Otter Ecology Project. Watch as a zookeeper puts a canvas with paint next to it and uses food to incentivize the otters trekking through the paint to create a unique painting as the keeper slides the canvas under them.

Donato DiRenzo, Seneca Park’s Communications Coordinator, coordinated a meeting with General Curator David Hamilton and Zookeeper Catina Wright. Hamilton began as a zookeeper working with primates at the Knoxville Zoo. He then became a carnivore keeper and started working with otters. A er that, he took the position as Studbook Keeper, managing the population and tracking the family tree and locations of North American River Otters for the past 24 years.

Most of Seneca Park’s sta have degrees in life sciences, such as biology or zoology. Zookeeper, Catina Wright, has been at Seneca Park for 18 years, ve years as a volunteerthenjoinedthezookeeper ranks a er she earned her bachelor’s degree in biology. Every two years there is an otter keeper workshop, exploring vet care, diet, enrichment, and enclosure types and exhibits.

Otters are motivated, food driven, and highly intelligent. ere are seven di erent subspecies of otters. Ashkii and Sailor are the two living at Seneca Park Zoo. ey have di erent personalities. Ashkii was born in 2016 and came to Rochester from the National Zoo in March 2020. She is at once skittish, cautious, and very energetic, always swimming and playing.

Sailor was born in 2007. He came to Seneca Park in May 2012 from a private facility in Myrtle Beach, South Carolina. He is more laid back and adventurous. Sailor was named in honor of a previously nauticalnamed otter, Admiral. e average life expectancy of an otter is 12 years, but Admiral lived to age 21, which is comparable to a human living to 100.

Watching Ashkii and Sailor in their element is exciting. Otters need enriching activities. Seneca Park includes a wide variety of enrichment, including hammocks, swinging baskets, and hollow logs. As we chat, Wright tosses sh encased in ice cubes in the water. e otters eat mostly sh, mackerel, herring, and salmon. Occasionally, they get ounder, tilapia, clams, squid, scallops, and so shell crab. ey also eat other meats, fruits, vegetables, and hard-boiled eggs. Otters are carnivores but eat some produce, preferring vegetables over fruit.

is super red compared to other animals that are pinkish. Otters have special kidneys because they’ve been in marine habitats. It helps them deal with salt water.”

Otters don’t have a blubber layer like marine animals. eir coat is double layered, keeping air trapped in the hairs, insulating them from getting wet. eir skin isn’t necessarily wet when they are swimming because they have outer guard hairs and inner u y layers.

Hamilton is involved in otter breeding and transfer plans. ere is a signature Species Survival Plan (SSP) for North American River Otters. is information prevents inbreeding by knowing who is who and where otters are from. Gene diversity is crucial for breeding.

Researchers perform genetic studies of the otters to help otters survive and avoid extinction. North American River Otters in Western New York almost disappeared due to predators and hunters encroaching on their habitat. ankfully, the Department of Environmental Conservation and Seneca Park Zoo supported otter repopulation.

Seneca Park Zoo featured the otters in a viral Earth Day recycling video (youtube.com/watch?v=7DyxQD0oBao), in which they trained to put newspaper and bottles into recycling bins to help show people to recycle and not trash rivers. It helps everyone, including otters, when we clean up the environment and be careful what goes down storm drains.

Check out Ashkii and Sailor and the other animals at Seneca Park Zoo at 2222 St. Paul St., Rochester.

Serves 6

1 cake compressed yeast, 1 packet active dry yeast or 1 packet quick-rising yeast

A pinch of sugar

1 cup warm water

4 1/4 cups Italian “00” flour or cake flour

2 egg yolks

2 tablespoons olive oil

1/2 teaspoon sea salt

1 tablespoons butter, softened 1/2 cup brown sugar, plus extra to sprinkle

Finely grated peel of 1 unwaxed lemon

3/4 cup walnuts, chopped

8 ounces black grapes, seeded (Sangiovese wine grapes, if possible)

2 cups heavy cream or mascarpone

3 tablespoons confectioners’ sugar

6 tablespoons Vin Santo

1 jelly roll pan, 9 x 13 inches, oiled

Ifyouareusingcompressedyeast, mix it with the sugar in a medium bowl, then beat in the warm water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.

Sift the flour into a large bowl and make a well in the center. Pour in the yeast mixture, egg yolks, olive oil, and salt. Mix until the dough comes together. Tip out onto a lightly floured work surface. Wash and dry your hands. Knead the dough for 10 minutes until smooth and elastic. It should be quite soft, but if it’s too soft to handle, add more flour. Place in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise until doubled in size - about 1 hour.

To make the walnut butter, cream the butter and sugar together, then stir in the lemon peel and walnuts. Keep at room temperature.

Uncover the dough, punch out the air, then shape into a ball. Roll or pull the dough into a rectangle to line the prepared jelly roll pan. Spread the walnut butter over the schiacciata crust, add the grapes, and sprinkle with brown sugar. Cover with plastic wrap or a damp kitchen towel and let rise for 1 hour until puffy and doubled in size.

Preheat the oven to 400 F. Uncover thedoughandbakefor15minutes. Turn the oven down to 350 F and bake for 20 minutes more or until risen and golden. Let cool slightly before turning out.

To make the Vin Santo cream, beat the cream, confectioners’ sugar and Vin Santo together in a bowl until the mixture forms soft peaks. Cut the focaccia into wedges and serve with the Vin Santo cream.

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To Your Good Health

By Keith Roach, M.D.

Prescription Costs

$500 for a Month’s Supply

DEAR DR. ROACH: What can you tell me about a prescription of 145 mcg of Linzess, and why a doctor would prescribe a pill over $500? What are the advantages to taking this? Surely, there must be something less expensive that will provide the same results. -- J.P.

ANSWER: Linaclotide (Linzess or Constella) is a medicine used for constipation, either in people with irritable bowel syndrome or in people with constipation for no particular reason. It works by activating a protein to allow chloride and bicarbonate (along with fluid) into the intestine. Since it is not absorbed into the body, it has few side effects. The major side effect is that it can work too well and cause diarrhea. This is enough of a concern that the medicine is not used in children under the age of 2. There are three different strengths: 72, 145 and 290 mcg.

If you are asking me to defend pharmaceutical pricing, I can’t do that. I very seldom use this medicine because there are so many other options for constipation -- starting with a different diet without using any medicine at all. But in people with occasional constipation despite having a good diet, I usually start with fiber supplements.

If those don’t work, I recommend a surfactant such as docusate (Colace), which allows more water to enter the stool. Yet another option would be nonabsorbable substances like polyethylene glycol (MiraLAX and others), lactulose, sorbitol and magnesium. All of these are much less expensive. However, there are still people who don’t do well with any of these less-expensive (and also tried-andtrue) alternatives. Linzess has made a real difference in the lives of several of my patients. It is usually prescribed by an expert (a gastroenterologist) at least in the case of my patients.

Finally, Linzess is roughly $20 a pill or about $500 for a month’s supply in the U.S. without insurance. Some people only need it occasionally and are very willing to pay, even if insurance doesn’t cover it.

***

Dr. Roach regrets that he is unable to answer individual questions, but will incorporate them in the column whenever possible. Readers may email questions to ToYourGoodHealth@med.cornell.edu.

© 2023 North America Synd., Inc. All Rights Reserved

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A popcorn hull that’s stuck in your gums is annoying and can lead to irritation, inflammation, and potentially a painful gum abscess. Unfortunately, saliva will not break down and flush out a popcorn kernel the way it can with other foods. Sometimes attempting to remove a lodged hull can push it further into your gums. Your dental hygienist can come to the rescue by safely removing the hull using a stream of water or dental cleaning tool.

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