Morris Health & Life June 2009 issue

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M O R R I S H E A LT H

T H E G O O D L I V I N G M A G A Z I N E f r o m S A I N T C L A R E ’ S H E A LT H S Y S T E M

June 2009 $3.95

&

MORRIS

LIFE ■ JUNE 2009

& life

health

THE GREEN ISSUE! QUIZ: How green is your diet?

‘My week of green living’

A ‘reuse, recycle’ home makeover

6 eco-centric excursions

Today’s health • Surprising help for cancer patients • How fit is your brain?

• Before you conceive: Steps to consider

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Contents

34

42

MORRIS & life

health

38

June 2009

Features 27

Your guide to green eating Smart food choices will boost your health and help protect the environment.

34

‘My week of green living’ An average working New Jerseyan promises to follow an eco-friendly lifestyle for seven days.

Here’s what she learned—and how she fared.

38 At home /

Earth-minded makeover

The redesign of a local living space proves that sustainable can be stylish.

42 Escapes /

16 Flash

Captured moments around the county

18 Today’s health · Surprising help for cancer patients · Diabetes on the rise · How fit is your brain? · Planning for a new baby

25 Profile Horse lover This renowned businessman built a career on cars, but they’re not his favorite ride.

44 Glorious food Time for tempeh? If you’ve been wary about try-

Eco-centric excursions

“Take only pictures, leave only footprints”—that’s the mantra of the earth-conscious tourist. Here, a roundup of trips to delight the senses and preserve the planet

Departments 4 Welcome letter 6 Editor’s letter 13 Morris Mix · Farm fresh · LEEDing the way · Growing up “green” · Décor—with a purpose · Want not?

Waste not!

ing this meat alternative, here’s what you’ve missed.

46 Morris gourmet Mangia verde With chef Mario Batali at the helm, Manhattan’s Del Posto—a Certified Green Restaurant—is refined, different and memorable.

48 Where to eat Your Morris County dining guide

54 Be there!

A listing of local events you won’t want to miss

55 What’s happening Hospital

56 Faces of Morris COVER IMAGE : SHUTTERSTOCK

Planet protectors

at Saint Clare’s

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Step up to the controls. Simmer, Sear and Boil.

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Route 46 West, Fairfield Route 20 North, Paterson RenosAppliance.com 1-866-88RENOS © 2009 Reno’s Appliance

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Welcome LETTER

Looking to the future

Paul Pellegrine, Ridgewood Branch Manager and Rich Powers, Business Development Officer are willing to go the extra mile to meet your personal and business banking needs.

We’re Open for Business Banking.

We understand the needs of local business because we are local.

At Atlantic Stewardship Bank, your business banking relationship will be a friendly departure from what you might experience at other banks.

Especially when it comes to business lending — local, personal decisions are made from the ASB offices where you bank. Extended business hours allow customers who complete deposits prior to closing to have their transactions processed and credited on the same business day.

Make the switch to Atlantic Stewardship Bank today. We offer you every business banking advantage you need to succeed.

BUSINESS CHECKING, ONLINE BANKING, BILL PAYMENT & E-STATEMENTS, DEBIT & CREDIT CARDS, MERCHANT SERVICES, COMMERCIAL LOANS BRANCHES LOCATED IN BERGEN, MORRIS & PASSAIC COUNTIES

THE CHALLENGES OF THE ECONOMY CONTINUE to plague us. We have daily reminders as we open the newspapers, turn on the news and even review our investments. And while I am no economist or financial advisor, I realize that sooner or later we are going to get back to something we call “normal.” However, it will be a different normal than we are all used to.

Through our strategic plan, Saint Clare’s is continuing to find ways to ensure long-term success. This ambitious plan outlines a number of projects designed to pave the way for growth and expansion of our mission and services. As part of these projects, you will begin to see an enhanced presence of Saint Clare’s in your communities. New initiatives, aimed at raising awareness of the outstanding clinical programs offered at our hospitals and community-based locations, will begin to roll out this summer and fall.

John Wayne put the future into perspective quite poignantly when he said, “Tomorrow is the most important thing in life. It comes in to us at midnight very clean. It’s perfect when it arrives, and it puts itself in our hands and hopes we’ve learned something from yesterday.”

With this issue of Morris Health & Life, our long-standing sponsorship of the magazine comes to an end. We are grateful for the opportunity to have worked with the publication to bring you important health and wellness education. As part of our goal to create healthier communities, watch your mail as we develop new, innovative and exciting ways to reach the public. The first of these new efforts will debut this fall.

The road to success will continue to have barriers and hurdles, but we will face those challenges with flexibility, commitment, dedication and enthusiasm. Our community expects and deserves the best, and we know we can count on your support as we build our future.

LESLIE D. HIRSCH, FACHE

MAKING AN IMPACT

201-444-7100

President and Chief Executive Officer Saint Clare’s Health System

www.asbnow.com

Atlantic Stewardship Bank is a subsidiary of Stewardship Financial Corporation.

Our common stock is listed on the NASDAQ Capital Market under the symbol SSFN.

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A SUCCESSFUL LANDSCAPE depends on careful planning, innovative design, proďŹ cient installation and professional maintenance.

C U S TO M H A R D S C A P E S / L A N D SCA P E D ESI GN / CO MP LET E P ROP E R T Y MA IN T EN A N C E / P O O L D ESI GN & I NSTA LLAT I O N Bednar Landscaping Services specializes in bringing out the beauty of your home with our expertly crafted, custom designed landscaping. We offer acomplete range of professional landscape solutions designed to accentuate your surroundings, add value to your property, and keep it looking beautiful for years to come.

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Editor’s LETTER

Our big, fat green issue “WHEN DID YOU BECOME SUCH A TREEHUGger?” This question was posed by my college-aged son, after I insisted he follow some silly-to-him-but-importantto-me eco-friendly habit.

The fact is, my proclivity for sustainability has been coming on slowly for more than two decades—since just after my son was born. Presented with this tiny bundle of responsibility, I couldn’t help but think about how my decisions would affect both him directly and the world he would grow up in.

But when it comes to going green, things aren’t black and white. There’s a whole spectrum of habits that go into eco-living, and making just a few swaps can have a big impact. For a get-started primer, see “My Week of Green Living,” in which environmental activist Sloan Barnett offers a 13-step to-do list. These tips in hand, our writer embarked on an eco-experiment: a week of following an earth-friendly lifestyle. For a full report on her adventures, see page 34.

More guidance can be found in “Your Guide to Green Eating” on page 27. There, you’ll take a quiz to reveal your diet’s carbon impact, learn why eating green does both the planet and the body good, get concrete advice for making your meals more eco-friendly and find tips on when to go organic.

Of course, we’ve also included plenty of green-tinged fun in this issue. On page 38, you’ll read about a local home makeover that truly embraces the credo “reduce, reuse, recycle.” In Gourmet, page 46, we review one of Manhattan’s top Certified Green Restaurants and in Escapes, page 42, we share six earth-friendly trips. And Morris Mix (page 13) profiles local people, shops and businesses doing their part—and then some—for the planet.

Finally, we must bid a farewell: With this issue, Morris Health & Life ends its long-standing partnership with Saint Clare’s—but rest assured that we will continue on in our mission to help you, the residents of Morris County, lead the best, healthiest lives possible. We wish Saint Clare’s much luck in all its future endeavors. And as for you— we’ll see you in August.

The Shoppes at Union Hill 3056 S TATE R OUTE 10 W EST • D ENVILLE , NJ 07834 P HONE : 973.328.1700 • WWW . VIBRANCEMEDSPA . COM RITA GUARNA Editor in Chief

Don’t forget about our wrinkle-free Thursdays, visit our website for details!

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Answering To The Highest Standards.

Yours.

Health. In the whole world, there’s no more precious possession.

And when people trust their health to a hospital, there’s no greater responsibility.

For nearly a century, Saint Clare’s most important mission has been to prove worthy of that trust.

Today, that means providing emergency services across 1200 square miles.

Building a larger physician network. Creating centers of excellence in oncology, cardiovascular care, women’s health, mother/child services, and bariatric surgery. And a Joint Commission-certified Stroke Center.

In 2009, it means offering advanced treatments and technology like TomoTherapy cancer treatment and Da Vinci robotic surgery. And bringing digital mammography to Sussex County.

These are just some of the ways Saint Clare’s is working to bring you the best possible care— today and well into the future.

To learn more, please visit www.saintclares.org or call 866-ST-CLARE.

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MORRIS & life

health

JUNE 2009

Morris Health & Life Staff

editor in chief RITA GUARNA

art director SARAH LECKIE

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senior editor TIMOTHY KELLEY

managing editor JENNIFER CENICOLA

assistant editor KRISTIN COLELLA

art intern ALEXANDRIA PATE

group publisher EDWARD BURNS

executive vice president, sales & marketing JOEL EHRLICH

regional advertising director DOUG BARKER

regional advertising manager

Now’s the time to assess the damage, defend your assets and get your financial life back in order. It’s time for

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For a complimentary private briefing,

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contact Joseph Spada, CFP and the head of our leading high net worth practice at 973-285-3620, or jspada@sfr1.com.

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JOSEPH SPADA, CFP® Managing Director

LAUREN MENA

editorial contributions: The editors invite letters, article ideas and other contributions from readers. Please write to Editor, Morris Health & Life, 110

Summit Financial Resources, Inc. 4 C a m p u s D r i v e , P a r s i p p a n y, N J 0 7 0 5 4 973-285-3600

(Fax) 973-285-7401

Estate • Investments • Retirement • Insurance

Summit Avenue, Montvale, NJ 07645; telephone 201-571-7003; fax 201-782-5319; e-mail editor@wainscotmedia.com. Any manuscript or artwork should be accompanied by a self-addressed envelope bearing adequate return postage. The magazine is not responsible for the return or loss of submissions.

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MORRIS & life

health

Saint Clare’s Staff

chairman, board of trustees EDWARD MCMANUS , M . D .

president & chief executive officer LESLIE D . HIRSCH , FACHE

executive vice president, medical services

Find out for yourself what all the buzz is about.

Classes conveniently offered 7 days/week to fit your schedule.

For directions and other information, visit our website www.BikramYogaNCNJ.com

ALMA RATCLIFFE , M . D .

vice president, marketing, community & government relations STEPHEN J . NICHOLL

director of marketing & public relations BENJAMIN MARTIN

SAINT CLARE’S HEALTH SYSTEM

Hot Yoga K Cool People BIKRAM YOGA

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140 Diamond Spring Road, Denville, NJ 07834. For general information, call 1-866-782-5273. Visit Saint Clare’s on the Internet at www.saintclares.org

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973.292.YOGA (9642) Gift Certificates Available PUBLISHED BY WAINSCOT MEDIA

chairman CARROLL V. DOWDEN

president MARK DOWDEN

executive vice president JOEL EHRLICH

senior vice president EDWARD BURNS

vice presidents AMY DOWDEN NIGEL EDELSHAIN RITA GUARNA SHANNON STEITZ SUZANNE TRON

advertising inquiries: Please contact Edward Burns at 201-7825306 or edward.burns@wainscotmedia.com. subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Morris Health & Life, Circulation Department, PO Box 1788, Land O Lakes, FL 34639; telephone 813-996-6579; e-mail lauren.mena@wainscotmedia.com.

Morris Health & Life is published six times a year by Wainscot Media, 110 Summit Avenue, Montvale, NJ 07645, in association with Saint Clare’s Health System. This is Volume 8, Issue 3. ©2009 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S.: $14.00 for one year. Single copies: $3.95.

Material contained herein is intended for informational puposes only. If you have medical concerns, seek the guidance of a healthcare professional.

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by Sharon Sheridan

Morris MIX YOUR GUIDE TO LOCAL TRENDS, TREASURES, PEOPLE & WELL-KEPT SECRETS

JUPITER IMAGES; BILL CARDONI

FARM FRESH Shopping local is now a whole lot easier thanks to the “Farm to Families” program from THE HEALTH SHOPPES in Chester (908-879-7555) and Morristown (973-538-9131, www.thehealth shoppes.com). Customers can custom-order about 250 products from 22 regional farms—all with a “green” slant: “We work only with people who use sustainable methods of agriculture,” says owner Brant Shapiro.

The process is simple: Every two weeks, customers place their order, choosing from a multitude of available items: cheese, yogurt, fresh-milled flour, popcorn, beans, eggs, beef, goat, lamb, pork, maple syrup, honey, granola and more.

Purchases arrive at the store a week later, ready for pickup.

“It’s a great program,” raves local beekeeper Bea Tassot, whose Milford-based business, Tassot Apiaries, supplies a variety of honeys (including some spiced with hot peppers or cinnamon), as well as candles and pollen through the program. Without such initiatives, she notes, “it’s hard to bring farm products to families.”

LEEDing the way Dorm rooms are rarely described as cutting-edge—a fact that makes Drew University’s MCLENDON HALL in Madison all the more impressive. The new structure, which opened this January, is the state’s first LEED-certified residence hall—that is, the first to win a Leadership in Energy and Environmental Design rating from the U.S. Green Building Council. It features sensors that turn off lights in empty rooms, a roof constructed of recycledrubber tiles and reflective material to cut the greenhouse effect, watersaving fixtures and energy-saving fluorescent lighting. The building’s geothermal heating and cooling system is expected to provide a 30 to 55 percent energy savings, says Michael Kopas, director of special projects.

“I definitely wanted to live here,” says Drew senior and McLendon resident Joanna Ginder. “I really liked the idea that it’s a green building.” But, she adds, she also appreciates the on-site convenience store, as well as the communal areas with plasma-screen and touch-screen televisions, foosball and air-hockey tables and “really comfortable” color-coordinated couches: “It’s nice if you want to just hang out.”

And there’s more to come. “We’re working on installing a device that will monitor water and electric usage in the building, so students can be aware of their impact,” says Alistar Erickson-Ludwig, student representative on the design committee.

MORRIS

H E A LT H & L I F E

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Morris MIX

Growing up ‘GREEN’

DÉCOR—WITH A

PURPOSE

What began as thrift and a penchant for collecting interesting items has

“It’s OK to get dirty”—that’s one of the first lessons

turned into a growing

learned by the 3- to 5-year-old students in

eco-conscious enterprise

Frelinghuysen Arboretum’s “SPROUTS” program

for interior designer Lori

(973-631-5004, www.arboretumfriends.org/child.php),

Jacobsen and her daugh-

says Gwen Montgomery, senior horticultural

ter, Katie Quinn. Their

program specialist.

Montville-based business,

Each week from May through September, the

THE REPURPOSED HOME

group explores some aspect of gardening, complete

(973-658-0959, www.the

with a lot of digging around in the dirt. The kids

repurposedhome.com), provides a host of salvaged,

(accompanied by an adult) might go for nature walks,

refurbished and environmentally friendly home fur-

take a closer look at the natural world through a mag-

nishings, as well as eco-friendly interior design services.

nifying glass, dig up earthworms or plant flowers.

“You really need to start young, so kids become

As Quinn explains, the family moved a lot when she was little, and Jacobsen salvaged other people's

aware of everything around them that’s green and how

hand-me-downs to furnish each new home economi-

connected they are to it,” says Montgomery. “But some-

cally. “She began collecting a lot of things that people

times it’s just an excuse to go outside and get messy.”

would have thrown away,” Quinn says. “She wanted to find a new and creative way to use them.”

Now the duo specializes in “interior design with a green conscience,” selling such green treasures as pillows fashioned from old ties and furniture re-covered with salvaged natural fabrics and stuffed with nonDacron filling. They also tackle such enviro-issues as indoor air quality.

Jacobsen helped Patti Schaffer make her Montville home more homey. She resurrected items Schaffer already had stored in the house, spruced up some old stools, refurbished old chairs, created throw pillows for a new couch, then stitched a quilt from leftover fabric.

“I love it,” says Schaffer. “I go around and say, ‘This is from my father, this is from my mother.’ And there’s not a person who comes into this house who doesn’t say, ‘Wow, this is so comfortable!’”

Unsure how to get rid of those outdated computers, old pool chemicals or fluorescent light bulbs? Take these and other household hazardous-waste items to Morris County’s HOUSEHOLD HAZARDOUS WASTE FACILITY in Mount Olive (973-829-8006, www.mcmua.com/hazardouswaste), which recycles or properly disposes of them. County residents can bring items to the facility by appointment most Tuesday, Friday and Saturday mornings or without an appointment on “Disposal Days” in Parsippany (June 13, Aug. 1 and Sept. 12) or Jefferson (Nov. 1). Drop-off is free except for electronic items, which cost $3 and up.

“We’ve had people come up with something as small as one mercury thermometer,” says Hazardous Waste Coordinator Tom Burbridge. The oddest item? A gallon paint can full of old coins, accidentally pitched and later returned to its owner.

14

/

JUNE 2009

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FLASH

1

IT WAS A FESTIVE KICKOFF TO SPRING AS SAINT Clare’s held its annual gala March 20 at the Pleasantdale Chateau in West Orange. The black-tie event featured dinner, dancing, and live and silent auctions. Proceeds will fund a variety of programs and projects at the hospital. In Denville, meanwhile, The Rose House held its annual gala, featuring dinner, cocktails and entertainment by Phoebe Snow. The group provides housing and other services for developmentally disabled adults. And the Villa at Mountain Lakes was the site of a gala for NewBridge Services, which offers mental health and substance abuse programs, among other services.

3

2

5

4

SAINT CLARE’S GALA 1. Linda Schmidt and Leslie D. Hirsch 2. Kate Tiedemann; honoree Patricia Dreyfuss, M.D.; and Ellen Cotton 3. honorees Bruce and Gale Bott 7

THE ROSE HOUSE GALA 4. Mark Stephenson, Andrea Malmud and Aric Gitomer 5. Lisa Markey and Stephen Somich

6

NEWBRIDGE GALA

7. Susan Nardizzi, Vilma DeLa Cruz and Melissa Woods

Think you belong in Flash? Send photos from your gala or charity event to Morris Health & Life, att: Flash editor, 110 Summit Avenue, Montvale, NJ 07645; or e-mail editor@wainscotmedia.com. Include your contact information, a short event description and names of all who appear. (Submissions are not guaranteed to appear and must meet the following image specs: 4x6 color prints or 300 dpi jpg, tif or eps files. Prints must be accompanied by an SASE in order to be returned.)

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/

JUNE 2009

CHRISTOPHER BARTH; KATHY KING; DEBBIE WEISMAN

6. Sandy Rocciola and Nancy Lebo

Cancer: Now we’ve got it surrounded.

So precise, it can treat the surface of a targeted site without affecting the healthy tissue just below it.

So powerful, it can deliver a more concentrated dose of radiation than ever before. This dramatic new step forward in radiation therapy is the TomoTherapy® Hi-Art® treatment system, and Saint Clare’s is one of the only hospitals in New Jersey to offer it.

With a full range of services, from screening and diagnosis to the most advanced technologies and therapies, a respected team of cancer specialists, and a long tradition of compassionate care, Saint Clare’s continues to set new standards in cancer treatment.

To learn more, please visit www.saintclares.org or call 877-SCH-TOMO.

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Today’s

health Surprising help for

CANCER PATIENTS MASSAGE AND OTHER NONTRADITIONAL TECHNIQUES CAN EASE TREATMENT SIDE EFFECTS

THE AGITATED PATIENT DOWN THE HALL had a terrible headache. I believe God has sent me wouldn’t want a massage—of that the nurse on the floor an angel!’” was sure.

So-called “complementary” care at Saint Clare’s “She said the woman would probably refuse, isn’t really celestial—even though it has recently come but I should stop by anyway,” says Kelly Levitt, a masto include harp music. (See “Harps and Hounds,” sage therapist at Saint Clare’s Hospital’s Center for below.) But in many ways it helps cancer patients feel Complementary Medbetter, and that can be a big assist in the battle against icine in Dover, recallthis disease.

Harps and hounds ing an experience a The Center for Complementary Medicine at The Center also has a portable harp— few months ago. “But Saint Clare’s Hospital/Dover recently added ”not the big one you see in the orchestra,” at her husband’s insispet therapy and harp therapy to its services. says the doctor—and a harpist on call to play tence the patient Pet therapy has been shown to be soothing music. “The harpist even knows agreed to a face and helpful to patients in nursing homes, says J. which notes and keys to play for various scalp massage, and Brent Forward, M.D., the center’s medical moods and pains,” he adds. “We’ve learned after a few minutes director, and pets are now allowed in certhat what we feel as emotion or pain she began to get tain parts of the hospital, including the actually translates into electricity running sleepy. When she was Cancer Care Center. If patients don’t have through our nerves at certain frequencies, about to drift off, she pets of their own, volunteers bring in their so it’s not that far-fetched that certain keys turned to me and said, cat or dog for a few moments of petting. might relieve certain symptoms.”

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Complementary, or integrative, medicine is adjunct therapy given along with—not in place of—traditional Western treatments. Having cancer is stressful, and methods used to kill or remove malignant cells—such as surgery, chemotherapy and radiation—can add to that stress and bring difficult side effects, including fatigue, pain and nausea. To help cancer patients reduce stress and counteract these side effects, the center offers complementary-care services such as acupuncture, aromatherapy, guided imagery, massage, reflexology, relaxation techniques and two new additions: pet therapy and harp therapy. (See “A Complementary-Care Glossary,” below.)

There’s proof that these things help. “The integrity of the science has grown exponentially since 1996, when the National Institutes of Health opened the National Center for Complementary and Alternative Medicine,” says J. Brent Forward, M.D., medical director of the center at Saint Clare’s. “The science behind complementary medicine finds that all anxiety and stress tend to aggravate illness. So anything we can do to lessen them can reduce the effects of disease—even a serious disease such as cancer.”

The Saint Clare’s center has even conducted its own study, funded by a grant from the Susan G. Komen Foundation, which showed that acupuncture significantly decreased nausea in breast cancer patients undergoing chemotherapy. “Other studies show that techniques such as guided imagery, aromatherapy and relaxation therapy can affect mood, which changes immune-system function,” adds Dr. Forward.

Says nurse Nancy Greuter, team leader at the Center for Complementary Medicine: “There is increasing interest in the integration of conventional and complementary therapies throughout Saint Clare’s, specifically in the Cancer Care outpatient center and the medical oncology unit on the 4-Hope floor in Denville.” A grant allows the complementary-care center to provide its full menu of services to cancer patients and patients at the Women’s Health Center free of charge. Other hospital departments, including the Katena Center for Mother and Child, offer these services for a fee.

“We’ve given more than 1,100 treatments at the Cancer Care Center,” says Greuter. “In many cases, the patients come in complaining of chronic neck and shoulder tension. A comforting 15-minute massage provides much-needed relief. Some patients

who can’t get comfortable on a table choose reflexology instead of a full massage.”

All of the center’s massage therapists have received specialized oncology massage certification, says Dr. Forward. “They know when to use massage and when not to—for example, in areas with lymphedema [swelling of the lymph system]—to assure medical safety.”

“Touch releases endorphins and enhances the parasympathetic response—the response of a part of the nervous system that slows the heart rate, increases intestinal and gland activity and relaxes the sphincter muscles,” Greuter explains. “It encourages relaxation at a deep level, and relaxation has been shown to alter the perception of pain. It is often the little things in life that are important, and in sickness the little things become more significant.” ■ The Center for Complementary Medicine is open to the general public—not just medical patients—Monday through Saturday, with day and evening availability. For specific hours or to make an appointment, call the center at 973-989-3607. To learn more and find a list of services and fees, go to www.saintclares.org/stclares/ services and click the link for Complementary Medicine.

A COMPLEMENTARY-CARE GLOSSARY ACUPUNCTURE: an ancient Chinese healing art in which needles are inserted into the skin in strategic places to stimulate and regulate the flow of chi, or vital energy AROMATHERAPY: inhaling the scents of certain plant oils for psychological and physical well-being GUIDED IMAGERY: a program of directed thoughts and suggestions that guide the imagination toward a relaxed, focused state MASSAGE: therapeutic manipulation of tissue by rubbing, kneading or tapping the skin, usually with long, smooth strokes and often with oils or lotions REFLEXOLOGY: massaging, kneading or applying compression on the feet or hands, based on the notion that a system of zones there reflects and influences certain areas in the rest of the body RELAXATION TECHNIQUE: an umbrella term for such therapies as meditation, yoga and deep breathing, whose goal is to use the power of the mind and body to slow the metabolism and induce a sense of relaxation

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DIABETES on the rise THIS ILLNESS IS A GROWING PROBLEM, BUT PROPER MEDICAL CARE AND A SMART LIFESTYLE CAN KEEP YOU HEALTHY

TO PARAPHRASE SHAKESPEARE, THE BLAME for diabetes lies not just in our stars, but in ourselves.

Some 23.6 million Americans are believed to have this metabolic disorder, which affects how the body processes food for energy, and their ranks are growing. And while heredity affects people’s susceptibility, experts say behavior is making things worse.

In a recent poll of more than 2,500 U.S. adults, more than half said developing a chronic disease such as diabetes was their biggest fear. But 50 percent also admitted to avoiding their doctors, and 46 percent conceded that they’re overweight. The conclusion: Many Americans at risk for diabetes still don’t realize there is a lot they can do to stay healthy—or at least aren’t doing it yet.

“Technological advances have contributed to our increasingly sedentary lifestyles. At the same time, we eat too much fast food and processed food, and restaurant portions are being ‘supersized,’” says Shari Mintz, M.D., an endocrinologist affiliated with the Regional Diabetes Center at Saint Clare’s Hospital/Dover. “The result is a rise in obesity that goes hand in hand with the rapid rise in diabetes.”

Having diabetes triples a person’s risk of heart disease, the doctor says. Type 1 diabetes, which usually

If present trends continue, 1 in 3 Americans born in 2000 will develop diabetes.

Source: American Diabetes Association

appears in childhood, is an autoimmune disease in which the body’s own infection-fighting system attacks the pancreas, making it unable to produce insulin, a hormone that enables the body to utilize sugar, or glucose. In type 2 diabetes, which affects 90 to 95 percent of people with the disease, either the pancreas doesn’t make enough insulin or it becomes more difficult for the body’s cells to use insulin as the individual develops insulin resistance—or both. Type 2 used to be known as “adult-onset” or “non-insulindependent” diabetes, but these labels aren’t wholly accurate: Increasingly, teenagers and children are developing type 2 diabetes, and taking insulin can be helpful for some even though the pancreas may not have fully shut down.

If diabetes is not properly Millions of Americans with diabetes: 23.6 controlled, it means a much higher risk of heart disease and can lead Percentage of Americans with diabetes: 7.8 to serious problems with the kidMillions of Americans with undiagnosed diabetes: 5.7 neys, eyes, nerves and extremities.

And recent research suggests that Percentage of Americans with diabetes who are undiagnosed, 2009: 24 people who develop type 2 diaPercentage of Americans with diabetes who were undiagnosed, 1999: 50 betes before age 65 have a 125

Diabetes by the numbers

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PHOTOTSKE USA

Source: American Diabetes Association

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percent higher risk of also contracting Alzheimer’s disease. That’s just one more reason to be diagnosed and treated if you’re one of an estimated 5.7 million Americans who have this condition without knowing it.

In early 2008, results of the widely publicized ACCORD (Action to Control Cardiovascular Risk in Diabetes) study cast doubt on the efficacy of very aggressive glucose-lowering in patients at high risk for cardiovascular disease. Dr. Mintz explains that lowering blood sugar remains an important goal in diabetes care, but emphasizes that treatment goals must be tailored to a patient’s particular cardiovascular risk.

“The study helped illustrate the point that a ‘cookbook’ approach to managing diabetes is inappropriate,” the doctor says. “You have to individualize treatment.”

Doctors must be careful to minimize the occurrence of hypoglycemia—blood sugar that is too low. Besides looking at blood sugar, physicians must monitor blood pressure and cholesterol, and promote heart-healthy lifestyles that emphasize smoking cessation, exercise and proper nutrition.

If you have diabetes, you can stay healthy by managing the condition under the supervision of your doctor. And if you’re at risk for diabetes (see “Should You Be Screened?” below), visit your physician regularly and follow his or her suggestions about healthy eating and regular exercise. ■

MEETING THE CHALLENGE OF DIABETES CARE “In the Treatment of Diabetes, Success Often Does Not Pay,” declared a New York Times headline in 2006. The story told of four diabetes centers set up at hospitals across the city a few years before to help people manage their diabetes. The need was evergrowing, the newspaper noted, but three of the centers were closing. The economics just didn’t work.

For too long, experts say, health insurers balked at reimbursing for services such as nutritional counseling and foot exams even while they did pay for the much more costly interventions—kidney dialysis and amputations, for example—that those services might have prevented. In theory, funding these preventive steps could save the insurance companies thousands—if people don’t switch their coverage.

“I am often the one who teaches my diabetic patients how to administer insulin shots or how to check blood sugar,” says endocrinologist Shari Mintz, M.D. “But patients really need more training than they can get in the limited time we have for an office visit.” For further education, counseling and advice, she sends people to the Regional Diabetes Center at Saint Clare’s Hospital/Dover. To learn more about the center, please call 1-866-STCLARE (1-866-782-5273).

SHOULD YOU BE SCREENED? If you’re at risk for diabetes, you may need to go beyond the fasting blood-sugar test that is a part of most routine physical exams. Consider a glucose tolerance test, which measures the blood’s response over several hours to a “load” of sugar intake. This test helps to identify diabetes or a prediabetic state.

Check with your doctor if you have any of the known symptoms of diabetes: excessive thirst, frequent urination, blurred vision, slow-healing sores or a tingling or loss of feeling in your hands and feet. Also, the more “yes” answers you give to the questions below, the more important it is that you undergo diabetes screening:

Yes No

❍ ❍

You have a family history of diabetes.

❍ ❍

You are overweight.

❍ ❍

You’re African-American, Asian, Latino or native American (population groups with a higher-than-average risk).

❍ ❍

You’re over 55.

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Today’s

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How fit is your

BRAIN? TAKE OUR QUIZ TO FIND OUT HOW WELL YOU’RE KEEPING THAT GRAY MATTER IN SHAPE

“YOU KNOW THEY SAY TV WILL ROT YOUR BRAIN? That’s absurd. TV only softens the brain like a ripe banana.” So declared actor Alec Baldwin in a Super Bowl spot for web video hub Hulu. And it turns out he’s more or less right.

“The brain is an organ of adaptation,” says Louis Cozolino, a professor of clinical psychology at Pepperdine University in Los Angeles and the author of the recent book The Healthy Aging Brain: Sustaining Attachment, Attaining Wisdom. “You constantly have to give it something to adapt to.”

Neural plasticity—the idea that your brain is continuously changing—is a relatively new concept. It explains why people grow wiser with age, why personalities change and why seniors who stay active maintain their mental acuity longer.

Research has shown that, contrary to a longtime belief, our brains do not lose a large number of neurons as we age. Instead, the synapses that connect these neurons often slow from disuse. By doing things that stimulate those synapses, we can help ourselves stay sharp.

The quiz at right offers a chance to test your memory, your ability to think on a higher plane and your social stimulation. All are important for a fit, sharp mind. Take the quiz and tally your score to see how your brain fares.

Train your brain!

Good news: The things we choose to do can

blueberries, spinach and wild salmon.)

7.

influence our cognitive abilities more than

4.

Learn new things—a foreign language,

with good social lives tend to stay sharper,

a musical instrument, a demanding hobby.

and happiness in interpersonal relation-

The more you challenge your brain, the bet-

ships goes hand in hand with brain health.

science once realized. Follow these nine tips from neurologists to keep your mind sharp:

1.

Find social activities you enjoy. People

Get lots of good-quality sleep. Sleep is

ter its capacity to learn and remember. In

8.

necessary to maintain optimal brain func-

studies, seniors who learned a new lan-

percent of the heart’s output, so brain

tion. (Don’t rely regularly on alcohol or

guage improved mentally in other areas too.

health naturally depends on cardiovascular

benzodiazapene drugs—those with chemi-

5.

Fill the unused time in your day. Bring a

health. But research hints at mental divi-

book to read while you’re in the waiting room

dends from exercise that go beyond that,

or in line. Sign up for an adult education class

possibly involving the effects of insulin.

cal names ending in “pam.” They can damage sleep, cheating the brain.)

2. Play with kids when you can. Interacting

Exercise regularly. The brain uses 20

during evenings when you’re not busy.

9.

with different age groups keeps you alert.

6. Take

occasional breaks from relying on

members have been diagnosed with

3. Eat well. Your brain needs a sound, bal-

GPS to find your route, cell-phone memory

dementia, because memory problems

anced diet. (“Smart” stars include walnuts,

to dial and calculators to do math.

appear to have a hereditary component.

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JUNE 2009

ISTOCKPHOTO

22

Start these activities early on if family

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section1

section 2

Cognitive

Social/emotional

Before you begin, think of three words.

Remember them for later.

10

a. almost never b. sometimes

1 1, 3, 6, 10, 15, ___

Name the next number in this pattern: Give yourself one point if you are correct (see the key below for answers when you’ve finished this section).

How often do you feel lonely while in crowds?

c. frequently often do you interact with new people?

11 How a. regularly

a. 18

b. sometimes

b. 20

c. rarely

c. 21 d. 25

2 3

What did you have for breakfast yesterday?

a. several

If you can remember in less than 15 seconds, give yourself one point.

b. one to two

Did you have trouble executing all the steps involved in the last recipe you followed?

If you did not, give yourself one point.

4

many good friends have you made in 12 How the last three years?

c. none

13

How often do you get enough sleep at night? a. always b. sometimes c. never

Take 100 and subtract 7 from it in your head, then subtract 7 from the difference.

Give yourself one point if you can continue this pattern five more times (see key below).

are happy with your day-to-day life: 14 You a. most of the time b. sometimes c. rarely

5

Are you able to balance your checkbook

6

Who is the current governor of New Jersey?

without difficulty? If yes, give yourself one point.

SCORING: Give yourself two points for every a, one point for every b and zero points for every c in section 2.

If you can remember in less than 15 seconds, give

Add your total with our score from section 1 for your final tally.

yourself one point (see key below).

17–21 POINTS: A beautiful mind. Good job! You’ve

7

Do you ever forget your intended destina-

kept your life chock-full of brain-stimulating activities,

tion while you’re driving? If you never do,

but a little extra exertion never hurts. Exercise both your

give yourself one point.

cognitive and social sides by chatting with someone new, and then perhaps inviting him or her over for a

8

What is 1 + 2 – 3 + 4 – 5 + 6? Give yourself

one point if you are correct (see key below).

9

game of chess or cards.

11–16 POINTS: Second thoughts. Luckily you’re not

a. 1

staring blankly at the television all the time, but you

b. 5

could certainly stand more stimuli. Cognitively, try tack-

c. 7

ling a crossword puzzle or a game of Scrabble. Socially,

d. 10

try volunteering with a group or joining a book club.

What were the three words you selected at

0–10 POINTS: Brain freeze. Your mind could use a

the beginning of the quiz? Give yourself one

variety of different challenges. One idea: Signing up

point for each word you can remember.

for an adult-education class in a subject that interests you will exercise both parts of your brain—cognitively

SELECTED ANSWERS: 1. c; 4. the sequence is as follows: 93, 86, 79, 72, 65, 58, 51; 6. Jon Corzine; 8. b

through the instruction itself, and socially through interaction with your fellow students. ■

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Today’s

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Planning for A NEW BABY FOR A SAFE AND HEALTHY PREGNANCY, TAKE THESE SMART PRECAUTIONS BEFORE YOU CONCEIVE

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chemicals in your food and environment and follow a balanced diet.” Also, get into an exercise routine. “People who exercise have more stamina during the pregnancy and spring back more quickly after the birth,” she says. “It also helps with weight control, decreasing the risk of high blood pressure and gestational diabetes.”

She adds that you shouldn’t worry if you don’t get pregnant right away. “It’s normal to take up to a year,” she says. If you still haven’t conceived after that time, talk to your doctor about conception counseling.

Finally, says Dr. Agnello, savor the experience.

“Remember the wonder of what’s happening—you’re developing a new human being.” ■

A SPECIAL PLACE FOR MOMS AND BABIES The Katena Center for Mother and Child at Saint Clare’s Hospital offers 23 private birthing suites that obstetrician/gynecologist Jennifer Agnello, D.O., describes as “spacious and comfortable, with almost a hotel feel.”

But the 48,000-square-foot facility also has the latest technology and highly trained staff that are required for a Level II nursery, which means it can care for moms at 32 weeks of gestation and babies born weighing just 1,500 grams (3.3 pounds).

To schedule a free on-site tour, call 1-866STCLARE (1-866-782-5273).

SHUTTERSTOCK

CONSIDERING AN ADDITION to your family? Whether it’s your first child or a new sibling for the offspring you have, there are a number of steps you need to take to be prepared for your blessed event.

Jennifer Agnello, D.O., an obstetrician/gynecologist affiliated with Saint Clare’s Hospital, says you should first visit your ob/gyn for a routine checkup and Pap smear. “If you have any medical issues, such as high blood pressure or diabetes, get them as well controlled as possible before conception to decrease the risk of complications,” she says. Similarly, an abnormal Pap smear result may require follow-up care, which is more challenging to do when you are pregnant.

See your dentist as well and get any dental work out of the way. “You don’t want X-rays taken while you are pregnant,” Dr. Agnello says.

If you have a family history of genetic issues such as Down syndrome or cystic fibrosis, consider genetic counseling before pregnancy. Your ob/gyn can help you decide if that is right for you.

Start taking a prenatal vitamin with at least 1 milligram of folic acid. Ideally, you should be taking it for two to three months before conception, Dr. Agnello advises. Folic acid lowers the risk of spinal cord defects such as spina bifida. But because the spinal cord forms early—often before you even know you’re pregnant—levels need to be sufficient before conception.

A good prenatal vitamin will also contain needed calcium and iron to support healthy fetal development and bone growth.

“It’s also good to look at your lifestyle habits before pregnancy,” says Dr. Agnello. “Quit smoking and drinking alcohol, decrease caffeine, avoid any harmful

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Morris PROFILE

by David Levine

Horse lover

CHRISTOPHER BARTH

THIS RENOWNED BUSINESSMAN BUILT A CAREER ON CARS, BUT THEY’RE NOT HIS FAVORITE RIDE

MENTION JIM SALERNO to most Morris County folk, and they’ll say he’s a car guy.

After all, he’s been selling autos —Pontiacs, Buicks, Infinitis, Kias and Subarus—at several places here for 40-plus years.

But Salerno will tell you his first love is another mode of transportation: the horse.

Semiretired now from the car business at 69, he competes in show horse competitions—often, he says, with “my traveling companion— my granddaughter, Alexis.”

Both Salerno and Alexis, now 19, have won U.S. and Canadian national championships in their age groups.

For Salerno, it all began when he was 9 years old and his parents moved from Livingston to Davenport, Iowa, to study at the famous Palmer School of Chiropractic. “We lived outside Davenport, and there was a horse farm across the street,” Salerno recalls. “My friends and I would jump the fence and hop on the horses.

We’d just let them take us wherever they wanted.”

His family moved back three years later, and Salerno found new friends with horses. “I went riding every chance I had,” he says. “Sometimes we’d even ride our horses to school. That’s how Livingston was in those days.”

After military service in the National Guard, Salerno got a job in the parts department of a Buick dealership. He worked his way up to used-car manager, bought his own dealership in 1967—and even drag-raced cars on the side. But he never forgot his boyhood passion.

In 1978, he hired a salesperson whose brother had a horse farm in Chester. “I went to see the farm and just fell in love with the Arabian horses there,” he says.

“Arabians are beautiful, with a presence second to none—and such history. Even George Washington owned one.”

He purchased two Arabians, and in the years since he has owned two stables and dozens of horses. And he once rode a horse onto his auto lot in a TV commercial. “I compared the finest cars to the Arabian for beauty and performance,” he says.

Salerno took up show riding, in which the horse and rider move around a ring and proceed through the various gaits, from walk to trot to canter to a controlled gallop. But he got off to an inauspicious start.

“I’ll never forget my first show, in Syracuse in 1980—I almost ran over a judge!” he says with a laugh. “I was asked to move into a canter, the horse got away from me, and the judge had to run out of the way.”

Today Salerno is a smoother horseman—and you might say his life has slowed from a canter to a trot. He and his wife, Barbara, divide their time between homes in Mendham and Marco Island, Fla. He still puts in two- to five-hour shifts in the used-car departments, but the dealerships are now co-owned by his son, Michael, and a partner.

(The Salernos also have a daughter, Liane—Alexis’ mom—and two other grandkids.) And he finds time to serve on Saint Clare’s Health System’s board of trustees.

But even today people urge Salerno to put “those horse commercials” on TV again. And there’s still a lifesize bronze Arabian in front of one of the dealerships.

Possibly it’s a clue to this entrepreneur’s success. Asked to contrast show riding with the auto drag racing he liked as a younger man, he claims the two are actually similar.

“Both,” he says, “give you a chance to compete.” ■

MORRIS

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Generous.

Supportive.

Rewarding.

With a Saint Clare’s Charitable Gift Annuity, your generosity can be financially rewarding.

The best gifts have a way of giving back. When you invest in a Saint Clare’s Charitable Gift Annuity, you will not only be supporting the good work of Saint Clare’s Health System, you will be contributing to the well-being of countless patients who are touched by Saint Clare’s every day.

Charitable Gift Annuity GIFT ANNUITY RATES - SINGLE LIFE

Age 70

Rate 5.7%

75

6.3%

80

7.1%

85

8.1%

90+

9.5%

A Saint Clare’s Charitable Gift Annuity is a great way to contribute to the health and well-being of others while receiving a guaranteed, fixed return on your investment. Your generous gift can be set up for yourself or for two. And the secure and steady payments you receive are your reward for helping Saint Clare’s perform countless miracles.

So, invest in a gift that gives back to you as well as to your community. To learn more please call Saint Clare’s Planned Giving Office at 973-983-5305 or email karmenti@saintclares.org

saintclaresfoundation.org

026_MRHL_JUNE09.indd 26

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THE GREEN ISSUE

by Caroline Goyette

YOUR GUIDE TO GREEN EATING

(and we don’t mean spinach!)

MASTERFILE

SMART FOOD CHOICES WILL BOOST YOUR HEALTH AND HELP PROTECT THE ENVIRONMENT

DID YOU KNOW YOU CAN FIGHT GLOBAL WARMing global warming with a knife and fork? Our eating habits have a significant impact on climate change, because the food system is responsible for a whopping one-third of the world’s greenhouse gases. By adopting a green, or “lowcarbon,” diet, you can help reduce emissions—and it’s also much better for you.

“Eating green is a win-win for both your health and the environment,” says Linda Antinoro, registered dietician at Brigham and Women’s Hospital in Boston.

To get a grip on how our food choices affect the environment, we teamed up with Helene York, director of the Bon Appétit Management Company Foundation, an organization based in Palo Alto, Calif., that’s committed to educating consumers and chefs about low-carbon eating. Take our quiz to assess your eating habits, then read on for tips about continued greening up your diet.

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THE GREEN ISSUE

HOW GREEN IS YOUR DIET? Answer these questions and add up your score 1. What food source does the majority of your protein come from? a) red meat

b) prepared snacks with organic or natural ingredients c) a handful of nuts or seeds d) a cup of yogurt

b) poultry c) legumes, nuts, leafy greens and whole grains

2. How often do you eat cheese? a) every day

6. When you eat out, what do you do with the leftovers? a) I rarely take them home and when I do, I usually wind up throwing them out.

b) a couple times a week

b) I split meals or order small portions in restaurants so I rarely have leftovers.

c) rarely

c) I always eat my leftovers the next day.

3. When you buy seafood, you look for: a) fresh and regional fish b) fresh, but I’m not sure where it’s from

7. How much of the food you buy at the grocery store is actually consumed?

c) fish that’s been processed and frozen at sea

a) I often end up throwing out produce and other perishable items.

d) I don’t eat seafood.

b) I occasionally throw things out.

4. What’s your starch of choice?

c) I’m really good about using all of the products I buy.

a) bread b) pasta

8. Breakfast is usually: a) cereal with milk

c) rice

b) yogurt and fruit

a) prepared snacks like pretzels, chips or popcorn

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JUNE 2009

c) scrambled eggs and toast

9. In the winter, which of these fruits do you

MASTERFILE

5. When you’re hungry for a snack, you usually reach for:

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buy most often? a) apples b) pineapples c) oranges and grapefruit d) fresh berries e) frozen berries

10. How often do you buy packaged, prepared foods? a) Often, but I look for “eco-friendly” boxes or companies that buy renewable energy credits. b) Often, but I don’t pay attention to packaging. c) I buy packaged foods occasionally, some in “green” packaging, some not. d) I try to avoid packaged food.

11. When you prepare food at home, you usually: a) consolidate items to be baked in the oven, when possible. b) bake items one at a time.

12. How often do you drive your car to pick up groceries, buy prepared food or go to a restaurant? a) Rarely: I bicycle commute or use public transportation. b) no more than once a week

d) 4 or more times a week

13. Which of the following types of sandwiches would you most commonly order at a restaurant (or make for yourself)? b) cheeseburger c) chicken d) grilled vegetable and hummus

Green machine! You’re doing a great job of maintaining a diet that’s good for you and for the planet.

Next task? Share your strategies with others.

19–29 POINTS: Eco-admirable. You’re making respectable choices, but a few tweaks could dramatically alter the impact your diet has on the environment. Believe it or not, you may hardly even notice the changes.

c) 2–3 times a week

a) grilled cheese

10–18 POINTS:

30–38 POINTS: Earth shattering. You need a green makeover, pronto! Read on to find out how your diet is affecting our planet—and tips for making it more environmentally friendly.

For a more customized assessment of your diet’s global warming effect (and suggestions for change), check out the online calculator at www.eatlowcarbon.org.

SCORING: 1) a = 3 points; b = 2 points; c = 1 point

LEIGH BEISCH

2) a = 3; b = 2; c = 1 3) a = 1; b = 3; c = 2; d = 0 4) a = 1; b = 2; c = 3

5) a = 3; b = 3; c = 1; d = 2

10) a = 2; b = 2; c = 1; d = 0

6) a = 3; b = 1; c = 1

11) a = 1; b = 2

7) a = 3; b = 2; c = 1

12) a = 0; b = 1; c = 2; d = 3

8) a = 3; b = 1; c = 2

13) a = 3; b = 4; c = 1; d = 1

9) a = 1; b = 3; c = 2; d = 3; e = 1 MORRIS

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4

ways to eat greener Try these tips to make your diet more earth-friendly

1

Cut back on red meat, dairy products and rice. Of all the food changes you can make, this is by

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2

Buy seasonal, regional food, especially produce and fish. Avoid air-freighted food.

These days, we’re used to getting whatever foods we desire, regardless of season. But fresh produce and fish are highly perishable; if they aren’t grown or caught locally, they’re most likely air-freighted (sometimes very far from where you live), which is extremely inefficient.

Aside from the environmental effects, “Local produce has been picked more recently, it’s fresher and it’s probably of a higher nutritional value than something grown 3,000 miles away, picked a month ago and preserved,” explains York.

But don’t get carried away with the idea of “local” and forget about “seasonal.” Fruits and veggies grown in local hothouses (think tomatoes in winter) usually generate far more emissions than those coming by train or truck from a warmer region of the country. If you’re in a pinch and need something out-

JILL CHEN; GORDANA

far the most eco-significant. “Everything else pales in comparison,” says environmental educator Helene York of Bon Appétit Management Company Foundation.

Why? Animals like cows, sheep and goats—the sources for our red meat and dairy—emit a greenhouse gas called methane, which is 23 times more powerful than carbon dioxide. All told, livestock is responsible for 18 percent of greenhouse gas emissions. In fact, one study shows that a diet high in red meat contributes more to global warming than driving an average sedan.

Meat production also requires a tremendous amount of resources, from energy and water to the huge stretches of land used to produce feed. In one year, it takes 60 percent of all irrigated farmland in the country to produce feed for U.S. livestock, according to the Center for Science in the Public Interest. The energy used to create the fertilizer alone could provide power to about 1 million Americans for a year.

Of course, you needn’t shun these foods entirely. “We just need to think of them as treats rather than everyday must-haves,” says York.

Cutting down on portion sizes, going meatless once a week or substituting other meats for beef can have a big impact. For example, choosing a chicken sandwich instead of a cheeseburger once a week for a year saves 132 pounds of emissions.

Vegetarians, too, can make a difference by watching their dairy intake. Calcium and other

nutrients found in dairy can be obtained from a plantbased diet, says dietician Linda Antinoro. Kale, broccoli and calcium-fortified soy foods are all good choices.

As for starches, rice (brown and white—not wild) also has a large carbon footprint because it’s cultivated with manure; when fields are irrigated, methane gas is released into the atmosphere. Opt for bread over pasta, which requires more processing to produce.

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of-season, frozen fruits are a better choice than air-freighted or hothouse varieties. For monthly tips on seasonal produce in your area, see www.fieldtoplate.com/guide.php.

As for fish, finding fresh regional offerings caught from healthy, well-managed populations or farms can be a challenge in our area, because the Atlantic Ocean has been overfished. The next best option for East Coasters is fish that has been “processed and frozen at sea,” which chefs widely regard as high quality. This fish travels by ship, which is 10 times less emissions-intensive than airfreighting them. For more info about the best seafood choices by region, see www.seafoodwatch.org.

“As food becomes more expensive—and it certainly has over the past year—we have an opportunity to consider whether we really need as much food as we’re used to purchasing,” says York. “It’s OK to buy less and better quality.”

4

3

Don’t waste food. Scientists estimate Americans waste 4.5 million tons of food a year—which also means wasting the energy that went into producing, transporting and cooking it. And while many people are concerned about throwing away plastic and other recyclables, most don’t bat an eye at tossing food scraps. But food waste in landfills releases significant amounts of methane gas.

What can you do? Composting food waste prevents emissions, but making an effort to reduce your consumption is even better. Advance planning for meals ensures you’ll make the most of the food you purchase; if you routinely toss out leftovers from restaurants, order smaller portions or split entrées.

Avoid highly processed, packaged foods.

They might boast “healthy,” “organic” or “natural” ingredients, but the fact is, processed and packaged snacks, sweets and other foods generally aren’t good choices for the environment. The energy that goes into producing, processing, boxing and transporting these items—from frozen dinners to breakfast cereal to fruit juice—is considerable, especially compared with their whole-food alternatives (an apple instead of apple juice; nuts instead of chips). Try to buy these items sparingly, and don’t be thrown off by packaging that promises “eco-friendly” boxes or the purchase of renewable energy credits.

“Many messages out there right now about ‘green cuisine’ have more to do with marketing than with real environmental responsibility,” says York. The difference made by eco-friendly packaging is fairly minimal in terms of environmental effect, she notes; it’s the products inside that have the biggest impact on the earth. ■

WHEN TO BUY ORGANIC Here’s why it makes a difference—and where to start From a climate change perspective, focusing on regional

DIRTY DOZEN: Most contaminated produce

and seasonal produce packs a bigger punch than organics,

(in descending order—items on top have the greatest contamination)

because the latter can travel great distances to get to you.

Still, organic produce has environmental benefits: The

Peaches

Cherries

Apples

Lettuce

Sweet bell peppers

Grapes, imported

Celery

Pears

Nectarines

Spinach

Strawberries

Potatoes

absence of chemicals is better for the health of the soil and prevents pesticides from contaminating lakes and streams and damaging aquatic ecosystems. Plus, it spares farm workers and others from exposure to potentially harmful substances.

If you want to eat organic but aren’t sure where to start, consider the Environmental Working Group’s “dirty dozen”: a list of the most contaminated of conventionally grown produce. “If you’re budgeting your orSHUTTERSTOCK

ganic dollars, you’ll get the biggest bang for your buck here,” says Linda Antinoro, a dietician at Brigham and Women’s Hospital.

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ECO-EATING DOES A BODY GOOD! A REGISTERED DIETICIAN AT BRIGHAM AND Women’s Hospital, Linda Antinoro often finds that her healthful-eating recommendations—from reducing saturated fat intake to eating more veggies and whole foods— “go hand-in-hand with an environmentally friendly diet.”

While a plant-based diet helps extend the life of the planet, it might do the same for you. Case in point: A diet high in animal fats and low in fruits, veggies, beans, nuts and whole grains is a major cause of obesity, type 2 diabetes, heart disease, stroke and several

DON’T WORRY, EAT VEGGIE! Protein can come from other sources too Worried that eating less meat means not getting enough protein?

Stop, says Linda Antinoro, registered dietician at Brigham and Women’s Hospital: Most Americans get far more than they need. The recommended daily allowance (63 grams for men, 50 for women) is relatively easy to meet with beans, nuts, whole grains and vegetables.

Other nutrients such as iron can be found in foods like raisins, spinach and broccoli. Ideally, someone making big changes will consult a dietician. But try to eat an array of brightly colored veggies and don’t get stuck in the rut of eating the same old salad every day.

types of cancer, notes the Center for Science in the Public Interest.

Some specific low-carbon choices are teeming with health advantages. Take forgoing processed and packaged foods, for example. “Processed products tend to contain more unhealthy ingredients,” Antinoro explains.

Antinoro recommends the “balanced plate” method to remember what portions are best for you and the planet: “Think of the plate as half filled with vegetables, a quarter filled with a starch and a quarter filled with a protein.” In combination with other gradual diet changes (like trying to eat vegetarian once a week), the method helps people be more conscious of what and how much is on their plate at every meal. ■

SPICE IT UP 6 ways to make planet-friendly eating fun for the palate Anyone who thinks eating green has to be boring or bland

CINNAMON—may help with blood-sugar management,

should think again. The variety of flavor and texture in a

lower cholesterol and reduce your risk of diabetes. How to

largely plant-based diet can put plain-old meat and pota-

try it: Sprinkle some on your oatmeal or add sticks to your

toes to shame. One of the keys to keeping your palate

coffee or hot chocolate.

guessing is being adventurous in your use of herbs and

GINGER—soothes nausea and may have cancer-fighting

spices. And not only do spices make your meal tasty, but

properties. How to try it: Chop up fresh ginger as a zesty

research suggests they pack added health benefits:

addition to stir fries, marinades and vinaigrettes.

CHILI POWDER—may act as a pain reliever for conditions

OREGANO—this antioxidant superstar is a powerful anti-

like arthritis. How to try it: Add zip to Mexican dishes or a

inflammatory. How to try it: Sprinkle oregano over pizza or

twist to chocolate desserts (chocolate-chili cake, anyone?).

Greek salads and add to tomato sauces. try it: Pair with lemon, garlic and olive oil for a yummy marinade or add to rolls or focaccia bread.

SAFFRON—may have powerful antidepressant effects.

How to try it: Use in seafood dishes and soups for delicate, savory flavor. ■ Source: Environmental Nutrition newsletter

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THE GREEN ISSUE

‘My week of green living’ AN AVERAGE WORKING JERSEYAN PROMISES TO FOLLOW AN ECO-FRIENDLY LIFESTYLE FOR SEVEN DAYS. HERE’S WHAT SHE LEARNED—AND HOW SHE FARED

I’M GREEN … AT GOING GREEN, THAT is. That’s not to say I’m eco-oblivious. After all, I don’t drive an SUV. I buy only cage-free eggs. I turn off lights when I leave a room. My trunk is filled with reusable shopping bags—granted, they invariably come to mind only when I’m up next in the checkout line. And I’m a fierce nonbeliever in bottled water (can you spell S-C-A-M?).

“Good job!” said my mentor, green activist Sloan Barnett, author of Green Goes With Everything: Simple Steps to a Healthier Life and a Cleaner Planet (Atria Books, 2008). I was thinking Maybe this green schtick won’t be so bad! when she proceeded to give me my 13-step to-do list: things like tossing toxic cleaning products, swapping all the plastic containers in my kitchen with glass and buying organic foods (see sidebar, page 37).

All right, so maybe this is more complicated than I thought. But that’s OK; I can read labels and toss (er, recycle) plastic; heck, I like Whole Foods …

Other people gulp a shot of O.J. to wake up. My eye-opener? Brushing my teeth. And until today, I’d just let the water run while I did my ADA-approved three-minute routine. But this time I used a little water to moisten the paste, then turned off the faucet until it was time to rinse. No sweat.

I also skipped my usual Starbucks (sure,

PHOTOS OF MARIA LISSANDRELLO BY CHRISTOPHER BARTH

Y DA 1: Green awakening

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by Maria Lissandrello

the paper cup is partly made of recycled material, but still …) and instead boiled a cup of water and tossed it over some Folgers granules. With some organic halfand-half, it was actually tasty, and I got to sip it while putting on my makeup. If I make this a habit, my boss and my bank account will thank me—the former, for being alert upon reaching the office; the latter, for saving several bucks a day.

Then there was the grooming. Barnett says, “Pick one product a week and replace it with a safer, greener choice.” This morning, I made not one but two switches: 1) I used an Alba Botanica organic moisturizer and 2) applied a Body Shop foundation. All of the Body Shop’s products are natural, not animal-tested, made of sustainable raw ingredients and packaged in eco-friendly material. Even better? It makes my 47year-old skin look smoother! Proof positive: Completely unsolicited, a 28-year-old colleague told me I look younger now than I did a year ago.

JOCICALEK

Y DA 2: Pedi-power I walked to work today. It’s 3 miles door to door and takes about 50 minutes. I even carried a tote with some green gear—a mug, a set of silverware, my son’s circa-1993 Power Rangers bowl and a home-packed ... well, let’s call it “lunch”: two hardboiled eggs and an oat ’n honey bar. While perhaps not the greenest foods on their own (an apple would have been a better ecochoice than the prepackaged bar), they did save me from having my customary $5 bowl of tomato-cheddar soup driven to my office, thus sparing the world some fossil fuel while reducing demand for plastic containers.

But back to the walk. It was invigorating and gave me a chance to organize my thoughts.

And since I was actually trying to get somewhere, it was a lot more motivating than, say, circling a track

or using an electricity-sapping treadmill. Footnote: A coworker who spotted me en route asked where I was walking from. When I said “Home!” she looked duly impressed … and I felt pretty proud of myself.

(Clearly such foot-powered commutes are impossible for some folks; if that’s you, Barnett recommends taking public transportation, car pooling and avoiding gas guzzlers.)

Y DA 3: The paper chase I’m sorry. I can’t give up my New York Times.

Sure, tree huggers recommend reading it online, but curling up with my laptop? I don’t think so. Plus I’ve never read a paper or magazine I didn’t pass on to another reader. Take that, carbon footprint!

What I can give up? Those mailboxclogging catalogs. I actually weighed the tomes in my mailbox this morning—they came to a whopping 4.5 pounds! So I logged on to www.catalogchoice.org, a free service that lets you pick and choose which catalogs you do—and do not— receive. Farewell Pottery Barn, Neiman Marcus, Ulta, Bloomingdale’s …

And the mug I now keep on my desk means I can skip my daily Styrofoam cups. That’s a big deal, since, according to the EPA Gulf of Mexico Program (which analyzes how long it takes for objects to break down in the ocean), a single Styrofoam cup survives for about 50 years. And after wondering for years if the sheets of paper tossed into my office’s big blue container actually got recycled, I called the company administrator to ask. “Yep,” she said, adding that recycling bins for glass and aluminum are on the way.

Good news all around! I thought as I reached for the daily “Priority List” memo that had just landed in my “in” box. I didn’t simply recycle it, I asked the woman who distributes the list if she could e-mail it to everyone instead.

“Sure,” she agreed. “I don’t see why not!” continued MORRIS

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Light right

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Y DA 5: Unplugged!

I went wireless about two years ago, canceling my landline. Yet, until this morning, my cordless phone was still on the wall, plugged in. Bad, bad, bad, says Barnett, who explains that even if you’re not using certain appliances, keeping them plugged in leaves them in energy-sucking “standby mode.” The Energy Department estimates that 25 percent of the power used by home electronics is consumed while they’re turned off!

While it’s not a panacea, I discovered a worthwhile device called the APC Power-saving Essential SurgeArrest ($24.99 on Amazon). Simply plug your computer, printer, scanner and monitor into the strip; every time your computer shuts down or goes to sleep, the strip cuts power to its peripherals.

Y DA 6:

Shopping smart

I put it off till now. The supermarket run.

Truth is, I’m a lazy cook. At the end of a long day, pregrated cheese on tortilla chips (microwave for 1:30) or a bowl of Grape-Nuts hits the spot. But it wasn’t just food I needed; there was still that matter of cleansers. Instead of taking the easy way out and going to Whole Foods, I decided to go to my ordinary supermarket, where buying organic might require some reading.

Following Barnett’s advice, I shopped the store’s perimeter first. Some things in my cart: Earthbound Farm Organic Salad Mix, $3.99; organic broccoli, two heads for $4; organic red delicious apples, $1.69/pound; organic salmon fillet, $12.99/pound (versus $7.99/pound for nonorganic!); Land O’ Lakes Cage-Free All-Natural Eggs ($3.99); and Seventh Generation eco-friendly glass/surface cleaner, laundry detergent and dish liquid.

(I logged on to www.seventhgeneration.com for $1-off coupons.)

I even had my reusable bags ready. How did I remember? I moved them from the trunk to the back seat, and wrote my shopping list on a Post-it note that I stuck to one of the bags. And when I got home, I made myself a broccoli omelet—on a non-Teflon pan. (At

CARSTEN REISINGER

I’m doing my very own energy audit today by leaning on the good folks at Energy Star, as per Barnett’s recommendation.

To do so, I went to www.energystar.gov and clicked “Home Improvement.”

There, you can find tools and tips to assess and improve your own energy usage.

For starters, I focused on my air filters, figuring it was a bad sign that I couldn’t remember the last time I’d changed them. Shame on me, because dirty filters not only force your heating, ventilating and air conditioning (HVAC) system to work harder and waste a ton of energy, they also cause a debris buildup that can lead to premature system failure—and a several-thousand-dollar bill.

The whole operation took just 10 minutes (mostly because I had to climb on a chair to replace a filter), and I felt foolish for having put it off so long.

Next, I went to my water heater and turned the temperature down from 140 to 120 degrees. Easy enough—and well worth the effort, since each 10degree reduction shaves 3 to 5 percent off water-heating costs. And from now on, I’m washing all my clothes in cold water. No matter the instructions on your machine-washable garment, Barnett tells me cold is safe for everything.

Then, armed with new compact fluorescent light (CFL) bulbs, I followed Energy Star’s advice and replaced the bulbs in my home’s five most-used fixtures. Each CFL shaves $20 to $30 off energy costs and lasts about four years. And since they generate less heat than incandescent bulbs, they’ll help my air conditioning operate more efficiently in summer.

Another Barnett tip: “Before you crank up the heat, try snuggling up in your favorite slippers and sweater.” So when it was time for Top Chef, I wore my

ratty Rutgers sweatshirt over a T-shirt, my favorite sweats and a pair of red crocheted slippers—and turned the thermostat down 2 degrees. I definitely felt toasty and Barnett says that small adjustment will cut my heating costs by 2 percent.

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THE GREEN ISSUE

high temperatures, the coating has been proven to release up to 15 types of toxins. Safer? Cast iron, copper, stainless steel.)

LIM YONG HIAN

Y DA 7: Final thoughts While I’m nowhere near being as green as Kermit, I’ve had a revelation: Simply keeping the environment top of mind when making everyday decisions—Can I bundle my errands and make one trip instead of five? Can I save my scraps of paper for the recycling bin rather than tossing them in the (more convenient) receptacle under my desk?—helps the planet.

What’s more, many of the steps I’ve taken this week have been one-offs. Changing light bulbs, turning down thermostats and investing in a surge protector are one-time—or once-in-a-while—activities that go a long way toward conserving energy. Admittedly, some of Barnett’s to-dos are a little daunting. Did I immediately get rid of all the plastic in my kitchen? No, but I am slowly switching over to more glass.

What’ll I do going forward? It’s like going on a diet: Consistency counts. So I won’t beat myself up for the occasional slip-up—like ordering in lunch or indulging in an extra-long, extrahot shower—but I will be aware of the lapse and try to balance it out with an extra effort elsewhere. For example, I have a big old computer monitor that was bound for the trash heap. But I learned that Staples will recycle computers, so I vow to get rid of it responsibly—just as soon as I can find help transporting the behemoth!

And focusing on the rewards, even little ones, helps. Every time I see that “Priority List” e-mail, catch my daughter unplugging her cellphone charger unprompted or realize that the crossing guard recognizes me on my walk to work, I feel like I’m spreading green karma around. ■

How to get started Sloan Barnett, author of Green Goes With Everything (www.green goeswitheverything.com), set me on the path to green with these tips:

1. Gather all your cleaning products and put any that say “Danger” or “Poison” or contain bleach and ammonia in a garbage bag.

Next, call your sanitation department and ask how to dispose of them properly. Finally, replace them with green cleaning products.

(If you must use paper towels, look for those made of 100-percent recyclable, unbleached paper. Better yet, use a washable, reusable cloth.)

2.

Replace one grooming product a week with a safer, greener

choice (those made with wholesome raw materials, listed as at least 95 percent natural or featuring biodegradable packaging, for instance). Some good options? Burt’s Bees, Jason Natural Cosmetics, Origins Organics. Not sure if your products qualify? Check out www.cosmeticdatabase.com, where you can find detailed information on many personal care products.

3.

Shop the perimeter of the grocery store, which contains less

processed, prepackaged goods, choosing organic and locally grown produce when possible.

4.

Swap all the plastic containers in your kitchen with glass.

5.

Replace your laundry detergent with a natural, nontoxic one so

the clothes you wear and the sheets you sleep on have no fumes for you to breathe in.

6. Stop buying bottled water. Instead, purchase a metal water bottle that you can use over and over.

7. Use reusable bags—even if you’re going to the department store.

8.

Turn off your computer when you’re not using it. Even the fans

used to keep the computer cool use a lot of energy.

9. Buy a power strip and plug in as many of your electronic appliances as possible; switch them off when not in use.

10. Try snuggling up in your favorite slippers and sweater before you turn up your heater.

11.

Print double-sided if you insist on printing at all.

12.

Drive less.

13. Read your favorite newspapers online.

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Earth-minded MAKEOVER 38

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At

HOME

by Debbie Bolla Photography by

A t s u s h i To m i o k a

THE REDESIGN OF A LOCAL LIVING SPACE PROVES THAT SUSTAINABLE CAN BE STYLISH

EVERYTHING OLD IS NEW AGAIN—THAT’S THE green idea behind this living and dining room makeover.

The forward-thinking homeowners wanted to breathe new life into their space but in an eco-friendly way. The solution?

Work with designer Carrie Oesmann of Bailiwick Design in Mount Olive to revamp their own furniture—and add a few new eco-chic accents.

“I always ask my clients what they like about their space and the pieces they currently have,” Oesmann explains. “Then we can repurpose things so they don’t have to throw everything away and start from scratch.”

In fact, refurbishing your own furniture saves up to 95 percent of the energy required to construct new pieces.

Plus you avoid disposing into landfills. “When you reupholster, 60 percent of the item is reused,” explains Jorge Coyoy of Creative Upholstery in Paterson, who renovated the room’s pieces. “We use natural fibers and foam that has longevity, lasting from eight to 20 years.”

Here, it was fabrics from Duralee and Duralee’s Highland Court that made a major impact on the decadescontinued

ABOVE, the owners’ existing furniture gets a face-lift from Duralee fabrics.

Track lighting from WAC shines on new artwork from Soicher Marin. RIGHT, Hunter Douglas window shades keep heat in while giving the sitting area a soft glow.

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HOME

LEFT, the original dining room set is complemented by a funky Stonegate Designs pendant light and an Uttermost mirror with Greek-key-inspired trim that echoes the carved antique table.

old furniture. Unlike many synthetic materials, natural fabrics—like cotton and wool—are gentle to the environment because they have no “off-gassing” of volatile organic compounds (VOCs).

“Designers are definitely reupholstering furniture pieces in an effort to be eco-friendly,” says Lisa Rivera, marketing and advertising brand manager for the fabric company. “It is a great way to reuse and recycle.”

The square ottoman pops with an eye-catching blue-and-white geometric, 100-percent cotton fabric. A pair of Breuer-style chairs from the homeowner’s father 40

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JUNE 2009

are also enveloped in cotton with a yellow-and-white floral. Wool is the predominant fiber of the contemporary solid blue blend on the sectional, while the dining chairs boast new life thanks to whimsical stripes that echo the room’s warm color palette of creamy yellow and serene blue.

Restyled furniture in hand, Oesmann then fashioned a new floor plan for the L-shaped living and dining room: The homeowners’ sectional, originally laid out in a U-shape, was rearranged to create two seating areas on opposite sides of the room. An ottoman was given new life by the addition of casters, making it easy to move and multifunctional, as a table in the main living room or an extra place to perch in the impromptu sitting area.

For the walls, Mike O’Brien, president of PaintTek in Dunellen, applied cheery hues of latex paint from SherwinWilliams’ Harmony series, which has a no-VOC formula and is low in odor. “People are moving toward eco-friendly paint, because you get the same result without the harmful environmental effects,” he says.

On the room’s 11 windows, Hunter Douglas Silhouette 3-inch vane shades provide privacy, insulation and light control. A triple threat, they sport an excellent energy-efficiency rating (90 to 95 percent), UV protection and sound absorption. Featuring soft fabric vanes suspended between two sheer fabric layers that diffuse light, the shades insulate against winter colds and summer heat. “Statistics show that nearly 5 percent of all energy consumed in the U.S. is lost through windows of

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Shopping guide BELOW, a mirrored screen from Uttermost divides the

Designer: Carrie Oesmann, Bailiwick Design:

spaces while Sherwin-Williams “banana cream” walls and

973-347-9066, www.bailiwickdesign.com

crown molding by Frank Bednarczyk add warmth.

Fabrics: Duralee, 1-800-275-3872, www.duralee.com

homes,” says Donna Lobosco, director of brand communications for Hunter Douglas. “Effectively designed window coverings can cut that waste in half.”

Other design elements are eco-friendly too. Wool area rugs from J. Herbro are actually remnants bound by a cloth trim. Three new ceiling fixtures—two versatile tracks from WAC Lighting and a funky pendant from Stonegate Designs—are on dimmers to optimize light and energy control. Sleek floor and table lamps from Uttermost are illuminated with fluorescent bulbs. Decorative radiator covers by Frank Bednarczyk used reclaimed wood to camouflage an eyesore, while still allowing the home’s heating system to function. And the homeowners’ own artwork is augmented by new pieces from Soicher Marin.

Together, these simple earth-minded choices make a big impact visually—without exacting a major cost environmentally. ■

Upholstery: Creative Upholstery,

973-278-8809 Floor lamp, table lamp, mirror, screen: Uttermost, 1-800-678-5486, www.uttermost.com Artwork: Soicher Marin, 310-679-5000,

www.soicher-marin.com Sherwin-Williams paint: PaintTek, Mike O’Brien, 732-968-4200, www.painttek.com Track lighting: WAC Lighting,

1-800-526-2588, www.waclighting.com Pendant light: Stonegate Designs,

269-429-8323, www.stonegatedesigns.com Crown molding, radiator covers: Frank Bednarczyk, 201-368-2148 Silhouette window shades: Hunter Douglas,

1-800-789-0331, www.hunterdouglas.com Area rugs: J. Herbro, 973-227-3541 Stain guard for upholstery: Applied Textiles,

616-559-6100, www.applied-textiles.com

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ESCAPES

by Kara Giannecchini

ECO-CENTRIC excursions “TAKE ONLY PICTURES, LEAVE ONLY FOOTPRINTS”—THAT’S THE MANTRA OF THE EARTH-CONSCIOUS TOURIST. HERE, A ROUNDUP OF TRIPS TO DELIGHT THE SENSES AND PRESERVE THE PLANET

Smooth sailing on

THE MEDITERRANEAN Can a vehicle that is taller than the Eiffel Tower and boasts a propulsion force similar to a Ferrari also be earth-friendly? Yes, say the folks at MSC

From lush green hillsides to cascading waterfalls to winding rivers, Belize is the epitome of an untouched paradise. The Cayo district, near the country’s western border, features some 2,000 square miles of jungles, enormous cave systems, myriad wildlife and breathtaking Mayan ruins.

Ka’ana Boutique Resort ($300 to $400 per night; 011-501-8243350, www.kaanabelize.com) in the Cayo town of San Ignacio is an intimate 15-room facility that has instituted a “Trade Trees for Travel” program, in which guests plant their tree of choice—ginger and mahogany are among the options—on the property to offset their carbon emissions. In the nearby district of Toledo, with its verdant rainforest, travelers are invited to sleep among the treetops at Machaca Hill Rainforest Canopy Lodge ($650 per night for allinclusive package; 011-501-722-0050, www.machacahill.com), offering 12 luxe treehouses and dozens of environmentally focused activities, from coral-reef dives to manatee sightings.

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LEFT: COURTESY OF MACHACA HILL RAINFOREST CANOPY LODGE; RIGHT: COURTESY OF MSC CRUISES

Among the trees IN BELIZE

Cruises, whose brand-new MSC Fantasia (from $799 for a sevennight cruise; 973-605-2121, www.msc fantasia.com) offers guilt-free luxury: An advanced water-treatment system filters all used on-board water to nearly drinkable levels before releasing it back to sea—far exceeding current maritime standards. Special paints for the hull reduce friction with the water, thereby cutting energy usage. A sensor system monitors cabins and public areas to conserve energy for spaces not in use. Of course, seafaring guests will be too busy enjoying the ship’s four pools, five restaurants, sports bar, casino, disco and water slide— not to mention expansive views of Mediterranean ports—to ponder their carbon footprint.

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CARIBBEAN GREEN IN

ARUBA If unwinding on pristine white sand after a morning of spa pampering sounds like your idea of eco-activism, we’ve got the spot for you: Bucuti Beach Resort and Spa in Aruba (from $364 per night; 011-297-583-1100, www.bucuti.com) is an upscale haven frequently lauded for its commitment to preserving the Aruban landscape and its environmentally friendly initiatives.

Blessed with breathtaking Caribbean views and European-style charm, the resort uses solar-heated water, light and air-conditioning sensors and organic cleaning products, and is active in local seaturtle protection. Not content to simply lounge? Guests are invited to participate in the regular beach cleanups.

CLOCKWISE FROM TOP RIGHT: COURTESY OF BUCUTI BEACH RESORT AND SPA; COURTESY OF TENUTA DI SPANNOCCHIA; BETH MORRIS/EARTHWATCH

ECO-volunteer vacations Luxury-seekers need not apply.

But folks looking to roll up their sleeves and really pitch in for the planet will find a wealth of opportunities through the Earthwatch Institute (1-800-776-0188, www.earth watch.org). For close to 40 years this nonprofit has helped give willing volunteers some excellent eco-adventures by matching them with worthy environmental causes across the globe.

Yes, the accommodations are modest (often shared bunk-style lodgings), but the experiences are anything but.

Among the sample excursions are the 13-day Trinidad Leatherback Sea Turtles expedition ($2,450 to $2,750), in which participants patrol sections of Trinidad’s beaches to help tag, measure and weigh these “last living dinosaurs”—some of which can weigh up to 2,000 pounds—and the 15-day Coral and Coastal Ecology of the Seychelles trip ($2,950), which lets volunteers take underwater videos and photos so scientists can assess the biodiversity of the area’s coral reef.

America the beautiful: National parks

These unspoiled spaces are

true testaments to the value of conservation. This network of nearly 400 sites offers a glimpse of our land before strip malls and highways reigned supreme. The gem that started it all? Yellowstone National Park in Wyoming, designated our first national park in 1872—and it’s little wonder why. Its 3,400 square miles offer ample opportunities for adventure, from horseback riding to hiking, boating and fishing— not to mention peeking at Old Faithful, the best-known of the park’s 10,000 geysers and hot springs. Death Valley National Park in California is home to some decidedly unusual plants and animals, plus awe-inspiring landscapes forged from the severe desert climates. You can feast your eyes as you hike the canyons, then relax in the solar-powered oasis that is the lush Furnace Creek Inn ($305 to $430 per night; 1-800-236-7916, www.furnacecreekresort.com). Prefer a park that’s somewhat closer? Whatever adventure you seek, get guidance at www.nps.gov.

Farm fresh IN TUSCANY

If there was ever a perfect place to live off the earth, this is it: Tenuta di Spannocchia (from $1,700 for a seven-night family package; 207-730-1154, www.spannocchia.com), a bucolic, 1,100-acre organic farm and vineyard nestled southwest of Siena in Italy’s verdant Tuscany region.

During weeklong stays, visitors enjoy a pastoral heaven while learning about the estate’s dedication to sustainable agriculture—and then during Tuscan cooking classes, how to prepare those fruits of the earth to best effect. Each day families are free to explore the property—helping with tasks or simply enjoying the notable scenery from numerous hiking trails.

Those with more artistic inclinations might enjoy the painting workshops offered sporadically throughout the year in this most inspiring of locales.

MORRIS

H E A LT H & L I F E

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Glorious FOOD

by Kristin Colella

Sweet and sour tempeh with spicy peanut sauce peanut butter

For the tempeh: 1

1 tablespoon toasted sesame oil

3 tablespoons soy sauce

/4 cup light sesame oil

/4 cup soy sauce

3 tablespoons rice vinegar

/4 cup rice vinegar

1 tablespoon finely chopped and peeled fresh ginger

1

1

/4 cup mirin

1

1 tablespoon finely chopped peeled fresh ginger 1 garlic clove, crushed 1 pound tempeh, cut into 1-inch cubes For the peanut sauce: 1 cup natural-style unsalted

IF YOU’VE BEEN WARY ABOUT TRYING THIS MEAT ALTERNATIVE, HERE’S WHAT YOU’VE MISSED

2 garlic cloves, crushed /2 teaspoon cayenne pepper

1

/2 to 1 cup hot water

1

Hot cooked white rice, to serve Thinly sliced radish, scallions and cilantro for garnish

For the peanut sauce: • In a blender, combine peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic and cayenne pepper. Purée, adding enough hot water to form a creamy sauce that can be poured.

For the tempeh: • In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger and garlic.

• In a large sauté pan, arrange the tempeh in a single layer, pour the marinade over it and bring it to a boil over high heat.

• Reduce the heat to low, cover the pan and let simmer for 20 minutes.

• Uncover, raise the heat and cook the tempeh until the pan is nearly dry; remove from heat.

• Serve over white rice with peanut sauce and garnish with radish, scallion and cilantro.

WE UNDERSTAND YOUR RELUCTANCE, REALLY we do. Fermented soybeans? Formed into brick-like cakes?

With a chunky, chewy texture? With all these strikes against it, why oh why should you give tempeh a chance?

Well—because it’s good, for one thing. Stuffed into enchiladas. Marinated in tahini and glazed with an orange hippy-dippy “pseudofoods,” this vegetarian favorite actudressing. Sautéed with barbecue sauce and served up as ally has a long history. The Javanese first produced temsandwiches. Tempeh is highly versatile and can adapt to a peh two millennia ago, historians believe, and it remains host of dishes. And unlike jiggly tofu, which relies solely on a staple of Indonesian cooking today. its accompaniments for taste, tempeh has a hearty texture Finally, tempeh is easy to prepare. Packages can be and subtle flavor—a nutty, slightly mushroomy essence. found refrigerated in the fresh produce section or frozen in It’s also insanely healthy—much more so than its most health stores and select supermarkets. Simply slice, appealing taste would suggest. Packed with dice or crumble and you’re ready to cook it up 15 grams of protein and 3.5 grams of fiber by baking, stir-frying or sautéing. Tasty Green fact per half-cup, it’s also a good source of possibilities abound, and we’re willIf every American had just one meatB-12, calcium and iron. ing to bet at least one will melt any free meal per week, it would be the And while you may “must-eat-meat” resolve. You just energy-conservation equivalent of taking more think of meat substitutes as have to give it a chance. ■ than 5 million cars off our roads.

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SOURCE: ENVIRONMENTAL DEFENSE FUND, WWW.EDF.ORG

/

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RECIPE SOURCE: WWW.FOODNETWORK.COM; TOP PHOTO: KOB-STOCKFOOD MUNICH/STOCKFOOD AMERICA; BOTTOM PHOTO: ALILA SAO MAI

Time for tempeh?

/4 cup pure maple syrup or honey

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Morris GOURMET

by Maria Puglisi

thanks to myriad menu options and an extensive wine list, featuring sips from the Bastianiches’ own Italian vineyard.

We chose the five-course Il Menu del Posto. First up? A fluffy tangle of thinly shaved raw sunchokes with truffled fonduta and walnut gremolata. Now this is the kind of dish you come to Del Posto for: refined, different, memorable. By contrast, the lobster salad was less of a wow. Several chunks of supremely fresh claw meat were tossed with a citrusy dressing that emitted a fair amount of heat but disguised the seafood’s flavor. Given another shot, I’d try one of the more intriguing appetizers—the beef and tripe terrina or the goose liver palla.

Next up was the pasta course. Amazingly executed, the homemade caramelle looked just like Perugina candies (yes, they’re 3-D), and a mere bite released a heavenly black truffle–cheese filling. The mezzi rigatoni with cauliflower stracotto and sturgeon caviar was also very good (somewhat spicy, and don’t expect too much caviar), but not a standout. Note that Chef Batali believes in serving pasta extremely al dente—no gummy noodles here.

Entrées were simply but perfectly executed.

Roasted Arctic char with a balsamic-mushroom reduction was fresh and flavorful and beautifully cooked. The roasted lamb was cooked rare, served thinly sliced and wonderfully fragrant. A hint of star anise brought out the meat’s sweetness and helped marry it with the accompaIT WAS CLEAR SOON AFTER WE SETTLED INTO nying pearl onions, celery and borlotti beans. our seats at Del Posto, one of Manhattan’s leading We next opted for a cheese course. The robiola due Certified Green Restaurants, that we were in for a memolatti from Piemonte was pure decadence; the Coach Farm rable experience. Swiftly presented to us were three flavorTriple Cream goat cheese, smooth and sweet; the Blu del ful amuse-bouches—a sliver-thin prosciutto and provolone Moncenisio, also from Piemonte, sharp and sophisticated. sandwich, a dollop of barley soup with a swirl of chocolate The trio was a lovely prelude to dessert (portions are and a nut-covered nugget of pumpkin not huge, so we had room): the chocopurée and mascarpone—that set the late ricotta tortino, a creamy pistachioDel Posto Ristorante 85 Tenth Avenue, New York, NY; stage for what was to come. crusted cake coupled with olive oil ice 212-497-8090 The brainchild of Mario cream (a must-try), and the apple Batali, Joseph Bastianich and Lidia Hours crostata, which impressed with its butLUNCH: Wednesday through Friday, Bastianich of Lidia’s Italian-American tery pastry and oatmeal ice cream. noon–2 p.m.

Kitchen fame (and Joe’s mother), the As for that Green Restaurant DINNER: Monday through Friday, 5– spacious Del Posto impresses from Association certification: Del Posto 11 p.m.; Saturday, 4–11:30 p.m.; the moment you enter. From the has taken numerous steps toward Sunday, 4–10:30 p.m. wraparound mezzanine to the expanenergy efficiency, conversation, recyWhat you should know sive main floor, it’s stylish yet cozy. cling, composting and pollution pre• Two prix fixe options available: five The staff can practically read minds, vention, and features sustainable courses for $95; seven courses for $175 sensing when you’d rather sit elsefoods and nontoxic products—so you • Reservations required and accepted where or a menu entry has you percan indulge in all the menu’s numerup to one month in advance plexed. Indeed, ordering is perhaps ous wonders while keeping your eco• Private parties accommodated the most taxing part of the dinner, conscience clear. ■ • Certified by the Green Restaurant

Mangia verde

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• All credit cards accepted

JOE VAUGHN

Association

46

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where

TO EAT

Turn to this listing next time you want a wonderful meal out.

BOONTON IL MICHELANGELO Italian cuisine. Major credit cards accepted. · 91 Elcock Ave., Boonton · 973-316-1111

C H AT H A M RESTAURANT SERENADE Continental French cuisine. Major credit cards accepted. · 6 Roosevelt Ave., Chatham · 973-701-0303 SCALINI FEDELI Northern Italian/light French cuisine with signature dishes. V/MC/AMEX accepted. · 63 Main St., Chatham · 973-701-9200

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TOLIMA Eclectic fare featuring tapas. Major credit cards accepted. · 641 Shunpike Rd., Chatham · 973-410-0700

CHESTER REDWOODS GRILL AND BAR American cuisine; many vegetarian dishes. Major credit cards accepted. · 459 Main St., Chester · 908-879-7909

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CAFE METRO Healthy American fare in a casual atmosphere. V/MC/AMEX accepted. · 60 Diamond Spring Rd, Denville · 973-625-1055 HUNAN TASTE Chinese cuisine featuring General Tso’s shrimp. Major credit cards accepted. · 67 Bloomfield Ave., Denville · 973-625-2782

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FA I R F I E L D BRUSCHETTA Italian cuisine. V/MC/AMEX accepted. · 292 Passaic Ave, Fairfield · 973-227-6164

FLANDERS METRO GRILLE Electic fare. V/MC/AMEX accepted. 380 Rt. 206, Flanders · 908-879-0051 SILVER SPRING FARM Chamring French eatery. V/MC/AMEX accepted. · FlandersDrakestown Rd., Flanders · 973-584-0202

F L O R H A M PA R K TASSERT’S Contemporary American cuisine in a swanky setting. V/MC/AMEX accepted. · 176 Columbia Tpk., Florham Park · 973-822-3712

L I N C O L N PA R K 202 ITALIAN BISTRO Stylish bistro serving Italian fare. Major credit cards accepted. · 177 Main St., Lincoln Park · 973-709-0093

L O N G VA L L E Y LONG VALLEY PUB & BREWERY American fare, award-winning beers. V/MC/AMEX accepted. · 1 Fairmount Rd., Long Valley · 908-876-1122 SPLASH! Modern seafood eatery. Major credit cards accepted. · 1 West Mill St., Long Valley · 908-876-9307

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SAIGON HOUSE Vietnamese fare. V/MC/AMEX accepted. · 320 Rt. 10 W., East Hanover · 973-887-8815

Hours: Mon-Fri 9-5 Sat 10-4 or call for appointment

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When GOOD is not enough…

Expect the Best MADISON 54 AND MAIN An extensive menu of American continental cuisine. Major credit cards accepted. · 54 Main St., Madison · 973-966-0252 IL MONDO VECCHIO Northern Italian fare.

BYO. Major credit cards accepted. · 72 Main St., Madison · 973-301-0024 L’ALLEGRIA Italian fare. Major credit cards accepted. · 11 Prospect St., Madison · 973-377-6808 SHANGHAI JAZZ Gourmet Asian fare featuring Beijing duck. Major credit cards accepted. · 24 Main St., Madison · 973-822-2899 SOHO 33 Sophisticated American cuisine. V/AMEX accepted. · 33 Main St., Madison · 973-822-2600

MENDHAM BLACK HORSE TAVERN AND PUB Continental American fare. V/MC/AMEX accepted. · 1 West Main St., Mendham · 973-543-7300 DANTE’S RISTORANTE Italian cuisine with weekend specials. BYO. V/MC/AMEX accepted. · 100 East Main St., Mendham · 973-543-5401

MEYERSVILLE CASA MAYA Sonoran-style Mexican fare. · 615 Meyersville Rd., Meyersville · 908-580-0799

MONTVILLE THE MONTVILLE INN Modern American cuisine. V/MC/AMEX accepted. · 167 Rt. 202, Montville · 973-541-1234

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HUNAN Chinese cuisine featuring crispy Chilean sea bass. V/MC/AMEX accepted. · 255 Speedwell Ave., Morris Plains · 973-285-1117 MINADO Japanese seafood buffet . · 2888 Rt. 10 W., Morris Plains · 973-734-4900

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MORRISTOWN THE GRAND CAFÉ Classic French and new American cuisine. Major credit cards accepted. · 42 Washington St., Morristown · 973-540-9444

begin here...

LA CAMPAGNA Italian cuisine. BYO. Major credit cards accepted. · 5 Elm St., Morristown · 973-644-4943 MEHNDI Authentic Indian fare. · 88 Headquarters Plaza, 3 Speedwell Ave., Morristown · 973-871-2323 MING II Reinvented pan-Asian–inspired cuisine. · 88 Headquarters Plaza, 3 Speedwell Ave., Morristown · 973-871-2323 ORIGIN THAI II Elegant French-Thai eatery.

Major credit cards accepted. · 6-14 South St., Morristown · 973 971-9933 PAZZO PAZZO Fresh regional Italian food.

Major credit cards accepted. · 74 Speedwell Ave., Morristown · 973-898-6606

M O U N TA I N L A K E S SOUTH CITY GRILL Seafood grill featuring Shanghai lobster. Major credit cards accepted. · 60 Rt. 46 E., Mountain Lakes · 973-335-8585

Appointment Suggested

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ECCOLA ITALIAN BISTRO Italian fare with daily specials. Major credit cards accepted. · 1082 Rt. 46 W., Parsippany · 973-334-8211

183 Millburn Ave, Millburn, NJ 973-467-7888 New Store Hours

RUTH’S CHRIS STEAK HOUSE American steak house. Major credit cards accepted. · 1 Hilton Ct., Parsippany · 973-889-1400

Mon.–Closed • Tues.–Fri. 9:30am–5:30pm Sat. 10:00am–4:00pm

44 South Martine Ave, Fanwood, NJ 908-332-2207

PINE BROOK DON PEPE STEAK HOUSE Spanish steak

Tues.–Sat. 9:30am–5:30pm • Closed Mon. Evenings by appointment

Come see our renovated showrooms and new eco-friendly foyer!

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DEFINE YOUR LIFESTILE

where

TO EAT c o n t i n u e d

house. All credit cards accepted. · 58 Rt. 46 W., Pine Brook · 973-808-5533

RANDOLPH LA STRADA Authentic Italian. Major credit cards accepted. · 1105 Rt. 10 E., Randolph · 973-584-4607

RIVERDALE ROSEMARY AND SAGE Contemporary American cuisine. Major credit cards accepted. · 26 Hamburg Turnpike, Riverdale · 973-616-0606

R O C K A W AY CAFÉ NAVONA Regional Italian cuisine. Major credit cards accepted. · 147 Rt. 46 W., Rockaway · 973-627-1606

W H I P PA N Y IL CAPRICCIO Italian fare featuring fresh seafood. Major credit cards accepted. · 633 Rt. 10 E., Whippany · 973-884-9175 NIKKO Japanese cuisine. Major credit cards accepted. · 881 Rt. 10 E., Whippany · 973-428-0787 ■

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Scenic Landscaping, LLC As founder of Scenic Landscaping nearly 34 years ago, Mitch Knapp is passionate about his profession, “We are one of the only creative design-build firms in the area and employ a highly-dynamic team of licensed landscape architects through our sister company Tapestry Landscape Architecture.” Scenic Landscaping is sensitive to customer needs, budgets and schedules. Its biggest strength is its maintenance of long-term relationships with customers well after the job is done. Scenic Landscaping also owns two nurseries to showcase their own plants, perennials and specimens for their customers’ private perusal.

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Stonetown Construction Corporation For nearly 25 years, Stonetown Construction has produced unparalleled, award-winning stone creations and solutions. These solution options include outdoor and pool patios, hot tubs, handtooled walls, custom barbeques, decorative stone pavers and more. Their full-time staff of artisans shape, carve and install natural stone that complement a home’s design while accomplishing a homeowner’s dream for their outdoor space. Stonetown frequently collaborates with landscape designers, architects and other contractors on larger projects.

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What makes a Dream Home? Finishing Touch Landscaping, Inc. is a landscape design build firm that can create outdoor rooms whether they are pool areas, private gardens, or outdoor kitchens and entertainment areas. “We have complete commitment to the client’s needs,” says Frank Davis, president. “From concept to completion, we provide excellence every step of the way for all your landscape needs.”

With more than 25 years in the business, Davis’ team brings a level of professionalism, experience and passion not always evident in the industry.

Your investment deserves this elite level of service.

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Be THERE JUNE June 5 and 6—Get swinging with JAZZFEST 2009 on the campus of Drew University in Madison, sponsored by the New Jersey Jazz Society. Admission: $40 for members, $50 for nonmembers in advance; $55 for members, $65 for nonmembers at the gate; $10 for full-time students with ID; FREE for children 16 and under.

Call 1-800-303-NJJS or visit www.njjs.org/jazzfest for more information.

BLUES TRAVELER

June 6—Take the Boonton

Historical Society’s self-guided HOUSE TOUR, 11:30 a.m. to 4 p.m., starting at the museum on 210 Main Street. Tickets: $20 each, $50 for a group of three. Call 973316-0976 or visit www.boonton.org/ Community/HistoricalSociety for more information.

June 24 to August 2—Enjoy

the Bard under the stars when The Shakespeare Theatre of New Jersey presents THE TEMPEST at the amphitheater at the College of Saint Elizabeth in Morristown.

Tickets: $32 for adults, $17 for children 12 and under. Call

June 6—Jam out to a concert by the hit blues-rock band, 8 p.m. at Mayo

Center for the Performing Arts in Morristown. Tickets: $37 to $52. Call 973539-8008 or visit www.mayoarts.org for more information.

973-408-5600 or visit www.shake spearenj.org for more information.

www.brundageparkplay house.org for more information

June 28—Head outdoors for the

July 24 to 27—Enjoy pony rides, 4-H exhibits, hay rides, a petting barn and more at the MORRIS COUNTY 4-H FAIR, held at Chubb Park in Chester.

Admission: FREE, $5 parking donation. Call 973-285-8300, ext.

3, or visit morris.njaes.rutgers.edu for more information. ■

26th annual GIRALDA LAWN CONCERT, featuring the New Jersey Symphony Orchestra, at Giralda Farms in Madison. Gates open at 4 p.m., concert starts at 6 p.m.

Tickets: $12 for adults, $4 for children under 12 in advance; $15 for adults, $5 children at the gate. Call 973-285-5115 or visit www.morris arts.org for more information.

J U LY July 17 to August 1—See THE PRODUCERS, presented by

the Brundage Park Playhouse in Randolph. Tickets: $12 to $20.

Call 973-989-7092 or visit

SEND EVENT LISTINGS TO: Morris

Health & Life, 110 Summit Avenue, Montvale, NJ 07645; fax 201-782-5319; e-mail editor@wainscotmedia.com.

Listings must be received four months in advance of the event and must include a phone number that will be published.

June 27—Shop for locally grown produce at the season’s first market, 8 a.m. to 1 p.m. at Railroad Plaza South and Fairmount Avenue. The event will run this time each Sunday through October. FREE. Call 973-635-0674, ext. 588, or visit www.chathamboroughfarmersmarket.org for more information.

COURTESY OF BERGEN PAC; SHUTTERSTOCK

CHATHAM BOROUGH FARMERS’ MARKET

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What’s HAPPENING ■

Saints–Classic Golf Outing

Monday, August 24, at the Rockaway River Country Club, Denville. Join us for a fun day of golf and fundraising! A variety of participation and sponsorship levels are available. Call 973-983-5300 or visit www.saintclares foundation.org for more information.

Save the Date! Eighth Annual Saint Clare’s Walk for Breast Cancer Awareness

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Sunday, September 20, Hilton Garden Inn, Rockaway Townsquare Mall, Rockaway. Numerous opportunities to walk or sponsor are available! Call 973-983-5300 or visit wwwsaintclaresfoundation.org to find out more.

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Center for Weight-Loss Surgery: New Patient Seminars

Meet our accomplished surgeons and learn about surgical alternatives for serious weight problems. Seminars are scheduled for June 9 and 24, July 14 and August 12.

Call 1-866-STCLARE (1-866-782-5273) for times and locations or to register for a seminar.

■

“The Happiest Baby on the Block”

A nationally acclaimed two-hour course that teaches parents how to soothe even the fussiest baby by looking at the world from the newborn’s point of view. $40 per couple; space is limited. Call 1-866-STCLARE (1-866782-5273) for dates, more information or to register.

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Maternal/Child Care Programs

Ongoing series of programs dealing with the many issues surrounding pregnancy, childbirth, parenthood and children. Call 973-625-6387 for more information.

Saint Clare’s also offers a babysitting course for young people who care for children. Call 973-989-3213 to learn more.

■

Yoga Classes

Saint Clare’s has a host of yoga classes for all skill levels, from beginner’s yoga to prenatal yoga. All classes are held at the Complementary Medicine Mind/Body Suite at Saint Clare’s Hospital/Dover. Call 973-989-3607 for dates, registration and fee information.

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Infant Massage

The Saint Clare’s Center for Complementary Medicine offers infant massage classes on the benefits of therapeutic touch for babies. Call 973-989-3607 to learn more.

■

Babies Alumni Mall Walkers

This free indoor walking program for mother and baby, held at the Rockaway Townsquare Mall, combines the freedom of a self-paced walking program with monthly informational sessions. Call 1-866-STCLARE (1-866782-5273) for more information.

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Townsquare Walkers

Ongoing, indoor, self-paced walking program in an accessible, temperature-controlled environment. Cosponsored

by Saint Clare’s Hospital, the Rockaway Townsquare Mall and Pfizer Inc., this free program also offers break-

at S a i n t C l a r e ’s

fast educational meetings on health topics. To register or receive your orientation packet, call 973-989-3421.

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CPR Training

Saint Clare’s offers ongoing cardiopulmonary resuscitation programs for the public, employers and healthcare professionals. Classes include Adult Heartsaver, Adult and Pediatric CPR, Infant Emergency Care, Basic First Aid and others. To learn more, call 973-989-3213.

■

Us Too

A national prostate cancer support group for patients and their loved ones. Share experiences and learn how patients’ lives can be improved. Second Tuesday of each month, 7:30 p.m. at Saint Clare’s Hospital/Denville. To learn more, call 1-866-STCLARE (1-866-782-5273).

■

Diabetes and Insulin Pump Support Groups

Ongoing support groups for people with diabetes meet the first and third Wednesdays of the month at 7:30 p.m. or the last Thursday of the month at 10 a.m. A group for those with an insulin pump meets on the fourth Monday of the month at 7:30 p.m. All groups convene at the Regional Diabetes Center at Saint Clare’s Hospital/ Dover. For more information, call 973-989-3603.

■

Mental Illness Family Support Group

Intensive Family Support Services of Morris County offers a group for people who care for a mentally ill family member. Wednesdays, 7 p.m. to 8 p.m. at Saint Clare’s Behavioral Health Center (Room 320), 50 Morris Avenue, Denville. To find out more, call 973-625-7131.

■

Mental Illness Parent Support Group

Caring for an adult child with depression or a bipolar illness can affect every aspect of your life, and this support group helps parents cope with that responsibility. It offers current information on depression and bipolar disorders and an opportunity to share with other parents. Fourth Thursday of each month, 7 p.m., at Saint Clare’s Behavioral Health Center (Room 320), 50 Morris Avenue, Denville. For more information, call 973-625-7069.

■

Sleep Disorders Support Group

AWAKE, a group for people with sleep disorders, meets the third Tuesday of every other month in the cafeteria at Saint Clare’s Hospital/Dover. Refreshments and vendor participation are included. To find out dates and times, call the Center for Sleep Medicine at 973-989-3589.

■

Postpartum Depression Support Group for Moms

This support group for mothers experiencing postpartum depression meets on the first and third Tuesdays of every month from 7 p.m. to 8 p.m. at Saint Clare’s Behavioral Health Center, 50 Morris Ave., Denville. Call 1-888-626-2111 for more information.

Consult the Events page on the Saint Clare’s website, www.saintclares.org, for the latest information on community events. Events are added and updated daily. ■

MORRIS

H E A LT H & L I F E

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faces of MORRIS

Planet p ro t e c t o r s Roshan and Tarik Narma of Kinnelon had the sun in their eyes and the Earth on their minds at the annual Earth Day Fair held by the environmental group Kinnelon Conserves at Pearl R. Miller Middle School.

SANDRA NISSEN

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JUNE 2009

NEVER BE WITHOUT TEETH, INCLUDING IMPLANTS Patients travel from around the country to Denville, in search of the perfect smile.

Denville is famous for its medical community. So, it’s no surprise that a perfect smile is a must have item in this friendly town. Hand crafting those smiles is the life work of Dr. Steiner and Dr. Fine.

Our office’s reputation has spread so far that we now treat patients from around the world; often doing more smile makeovers in a single month that some dentists do in a lifetime.

We also offer an amazing alternative for those living with missing teeth. This dramatic advancement in the field of dental implantology now makes it possible for many patients to switch from dentures to permanent implant supported teeth in only a few hours.This new approach can be used to replace a single missing tooth or an entire mouth. Patients leave the office after just one appointment with a beautiful and strong smile. Discomfort is so minimal that most patients eat a light meal that evening.

Upon entering our front door you will immediately know that this is no ordinary dental office, because that’s what most people say upon seeing it for the first time. Among our practice’s notable patients are actresses, actors, astronauts, models and TV personalities. However most of the doctor’s patients are everyday people who just want to look their best.

Drs. Steiner and Fine have focused their practice on those areas about which they are highly passionate. (After all you wouldn’t ask your family doctor to do heart surgery.)

Those areas are Cosmetic Dentistry. Trained at the prestigious Las Vegas Institute for advanced dental studies, they have devoted over fifty combined years to perfecting their skills and have placed over 23,000 cosmetic restorations. Our main focus is on cosmetic and full mouth reconstruction cases. This includes Implant Dentistry and Neuromuscular Orthodontics, which can avoid unecessary removal of teeth. Many people do not realize that dental problems may be the cause of headaches, shoulder, back and neck pain, noisy jaw joints and pains in the TMJ. Drs. Steiner and Fine pride themselves in having Morris County’s premier head, neck and jaw pain relief center. Our office also offers a “limited warranty” that provides free repair or replacement of restorative dental work, when a patient’s regular hygiene visits are maintained. This kind of security could only be offered by truly World Class Dentists. This is why our motto is: “Experienced professionals make the difference.”

AESTHETIC FAMILY DENTISTRY, PA 35 West Main Street, Suite 208 Denville, NJ 07834 973-627-3617

Derek Fine, DMD Alan B. Steiner, DMD www.AestheticFamilyDentistry.com

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INFORMATION SESSIONS: JUNE 9, 24 & JULY 22 EARN YOUR M.S.N. IN TWO YEARS!

Give your career an energy boost.

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