Middlesex Health & Life's October 2009 issue

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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 P E T E R ’ S H E A LT H C A R E S Y S T E M

M I D D L E S E X H E A LT H & LIFE ■

OCTOBER 2009

MIDDLESEX & health

life

October 2009 / $3.95

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

‘My week of green living’

A ‘reuse, recycle’ home makeover

6 eco-centric excursions

Health watch ■

Pregnancy’s ‘rules’: true or false?

■

How a cyber-knife targets tumors

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Banishing bullies: 7 expert tips

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Contents

22

18

24 October 2009 Features 13

34 Faces of Saint Peter’s

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

18 At home /

Earth-minded makeover

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

22 Escapes /

24

Conversations with Charles Franco, M.D., general and vascular surgeon; and Andrew Camerota, M.D., chief of general surgery at Saint Peter’s University Hospital.

36 Inside look The right place for same-day procedures

The CARES Surgicenter at Saint Peter’s combines convenience with the added safety of a hospital.

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

39 Tech savvy

‘My week of green living’

40 Seasonal health

An average working New Jerseyan promises to follow an eco-friendly lifestyle for seven days. Here’s what she learned—and how she fared.

Departments 4 Welcome letter 6 Editor’s letter 10 Flash

Captured moments around the county

28 Health watch

· Pregnancy’s ‘rules’: Fact or fiction? · Spotlight on: Vitamins

32 The buzz

Pinpointing cancer cells The CyberKnife uses

robotic controls to deliver tumor-killing radiation more accurately.

Stop schoolyard bullying If this widespread

problem touches your child’s life, take action.

42 Up close Sky’s the limit The job was a dream come true.

But was it wise for this businessman to take it?

44 Glorious food Time for tempeh? If you’ve been wary about trying this meat alternative, here’s what you’ve missed.

46 Middlesex gourmet Mangia verde With chef Mario Batali at the

helm, Manhattan’s Del Posto—a Certified Green Restaurant—is refined, different and memorable.

48 Faces of Middlesex All ears

Notable events at Saint Peter’s University Hospital COVER IMAGE : I - SPOT

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SPECIAL EVENT

Welcome LETTER

Alliance for Lupus for Research Walk with Us to Cure Lupus Saturday, October 3 9:00 AM Registration 10:00 AM Walk

Why I choose Saint Peter’s

Rutgers Stadium, Busch Campus, Piscataway 1-866-WALK-ALR (1-866-925-5257) or www.lupusresearch.org

Susan G. Komen Race for the Cure® Central and South Jersey Affiliate Sunday, October 4 7:00 AM Registration 8:00 AM Women’s and Men’s 5K Run 10:00 AM Co-Ed 4K Health Walk and 1 Mile Walk 11:00 AM Children’s Fun Run (age 10 & under) Six Flags Great Adventure, Jackson 1-877-GO-KOMEN (1-877-465-6636) or www.komencsnj.org

American Cancer Society Making Strides Against Breast Cancer Sunday, October 18 7:45 AM Registration 9:00 AM Walk Woodbridge Center Mall, Edison Email woodbridge.strides@cancer.org

HEALTH & WELLNESS Weight-Loss Surgery Seminar Thursdays, October 8, November 12 & December 10 7:00 PM – 9:00 PM Saint Peter’s University Hospital 254 Easton Avenue, New Brunswick If you’re at least 100 pounds overweight, you simply can’t afford to miss this life-altering seminar. Our bariatric surgeons will explain everything you need to know to make an informed decision on weight-loss surgery. In addition, you’ll learn about The Program for LIFE™, a customized support plan for weight-loss patients. To register, call 1-866-97MYPFL (1-866-976-9735).

Community Mobile Health Services Saint Peter’s Community Mobile Health Services provides health education and screenings, including blood pressure, blood sugar, cholesterol, stroke and body mass index (BMI) throughout the area. Community groups interested in these or other types of screenings can contact Community Mobile Health Services at 732-745-8600, ext. 8903.

Parent Education Baby Care, Baby Signing, Grandparents Class, Infant Massage, New Daddy, Prenatal Nutrition, Prenatal Yoga and Exercise, Prepared Childbirth, New Family Support Group, Sibling Class, Tiny Tots and more. Call Parent Education at 732-745-8579 for fees and registration.

PHYSICIANS ARE THE BACKBONE OF ANY HOSPItal, and their confidence in referring patients to a facility is based on the resources that facility can offer. As an ob/gyn, for example, it’s a no-brainer for me to work with Saint Peter’s University Hospital, a regional perinatal center capable of managing the most complicated pregnancies and the most fragile newborns. Experience counts, and with more than 6,100 babies delivered every year, there is virtually nothing Saint Peter’s physicians, nurses and support staff cannot help us handle. The physicians at Brunswick-Hills Obstetrics and Gynecology, PA, where I practice, deliver our patients at Saint Peter’s because we know we can count on an infrastructure of support unmatched anywhere in the Garden State.

About 1,000 physicians from all walks of medicine also have chosen to work with Saint Peter’s. They operate in the hospital’s well-equipped and well-staffed main operating room and in the CARES Surgicenter (our ambulatory surgery center featured in Inside Look, page 36). They treat their oncology patients there because Saint Peter’s offers the most advanced treatments in the fight against cancer (please read Tech Savvy, page 39) and is consistently rated by patients above the top 90th percentile nationwide. They affiliate with Saint Peter’s for the same reasons I do: because the resources it has in place—such as a strong nursing team, state-of-the-art equipment, a reliable laboratory and a full range of ancillary medical and specialty care services—strengthen the quality of care they can provide to their patients.

Because this facility attracts talented physicians, both Saint Peter’s and our patients benefit. Our doctors bring an expansive breadth of talent and skill, up-to-the-minute medical knowledge and techniques, plus many years’ experience to the patient’s bedside. Their know-how and professionalism keep this hospital strong.

You will meet two surgeons from the community in Faces of Saint Peter’s, page 34, and learn to discern pregnancy fact from fiction in Health Watch, page 28.

I am honored and proud to represent the 1,000 physicians who make up the regional healthcare provider that is Saint Peter’s. Working together with Saint Peter’s, we serve as your personal healthcare advocates.

Sincerely,

SUZETTE JOHNSON, M.D. 254 EASTON AVENUE NEW BRUNSWICK, NJ 08901 |

732.745.8600 | www.saintpetersuh.com

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President, Medical-Dental Staff Saint Peter’s University Hospital

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Inspiration

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Editor’s LETTER

Our big, fat green issue

As New Jersey’s only family-run interior design showroom open exclusively to the trade, Schwartz Design Showroom will inspire you to create unique design experiences for your clients. We’ve been in the business for over 60 years, so our talented and experienced staff know how to help you with all the details, from researching and ordering to follow up and customer service.

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fine furniture • lighting • decorative accessories • rugs

“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-important-to-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 24.

More guidance can be found in “Your Guide to Green Eating” on page 13. 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 greentinged fun in this issue. On page 18, 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 22, we share six earth-friendly trips.

And if you like what you read in these pages, we suggest an earth-friendly way to spread the green news: Pass this issue on to a friend.

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SAINT PETER’S IS THE FIRST ACCREDITED BREAST CENTER IN CENTRAL NEW JERSEY!

At Saint Peter’s University Hospital, we’ve always been on the front lines in the battle against breast cancer.

That’s why we’re proud to be the first hospital in central New Jersey to earn a full three-year accreditation by the National Accreditation Program for Breast Centers, a program of the American College of Surgeons.

The members of our Breast Care Team pool their expertise, covering 11 medical specialties, to design a customized treatment program for each patient. Utilizing the most advanced oncology treatment options available today, we offer:

A full range of state-of-the-art services, including: screening and diagnostic testing, chemotherapy, radiation, surgery and post-treatment care

Compassionate care for patients as well as their families

Saint Peter’s University Hospital. Innovative breast care close to home.

For more information, call 732-745-6687 or visit saintpetersuh.com

A MEMBER OF SAINT PETER’S HEALTHCARE SYSTEM

Treating you better...for life.

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Accredited by the American College of Surgeons’ Commission on Cancer State-designated children’s hospital and regional perinatal center

8/28/09 8:35:05 AM

OCTOBER 2009 Middlesex Health & Life Staff

editor in chief RITA GUARNA

art director SARAH LECKIE

senior editor TIMOTHY KELLEY

managing editor JENNIFER CENICOLA

assistant editor KRISTIN COLELLA

art intern ALEXANDRIA PATE

executive vice president, sales and marketing JOEL EHRLICH

regional advertising director DOUGLAS C . BARKER JR .

regional advertising manager ROBERT SEIGEL

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director, internet and new media NIGEL EDELSHAIN

marketing director CHRISTOPHER KAEFER

By dealing directly with the manufacturer you can have your custom design measured, delivered, and installed in less than one week.

• Many custom styles • We have been manufacturing and installing frameless shower enclosures and custom mirrors since 1984 • Guaranteed perfect fit in no time at all 30,000 square foot state-ofthe-art manufacturing facility.

production manager CHRISTINE HAMEL

advertising services manager THOMAS RAGUSA

senior art director, agency services KIJOO KIM

circulation director LAUREN MENA

editorial contributions: The editors invite letters, article ideas and other contributions from readers. Please write to Editor,

Middlesex Health & Life, 110 Summit Avenue, Montvale, NJ 07645; telephone 201-571-7003; fax 201-782-5319; e-mail editor@wainscotmedia.com. Any

Designer Showroom 89 Highway 35 North • Eatontown, NJ 1/2 mile north of Monmouth Mall - opposite Lowes

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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.

advertising inquiries: Please contact Doug Barker at 201-573-5557 or doug.barker@wainscotmedia.com.

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

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Saint Peter’s Healthcare System Staff president and chief executive officer RONALD C . RAK , J . D .

executive vice president and chief marketing officer PETER CONNOLLY

director, marketing and media relations MICHELLE LAZZAROTTI

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FREE Bottle of Professional Spot Remover We are certian you’ll love this safe & easy to use spotter, so your 1st bottle is on us!

president and chief executive officer STEVEN S . RADIN , ESQ .

SAINT PETER’S HEALTHCARE SYSTEM 254 Easton Avenue, New Brunswick, NJ 08901. For more information about Saint Peter’s facilities and services, please visit www.saintpetersuh.com or call 732-745-8600.

Published by

Wainscot Media chairman CARROLL V. DOWDEN

president MARK DOWDEN

executive vice president JOEL EHRLICH

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

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 Middlesex Health

& Life, Circulation Department, PO Box 1788, Land O Lakes, FL 34639; telephone 813-996-6579; e-mail lauren.mena@wainscotmedia.com.

Middlesex Health & Life is published four times a year

by Wainscot Media, 110 Summit Avenue, Montvale, NJ 07645, in association with Saint Peter’s Healthcare System. This is Volume 3, 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 for informational purposes only. If you have medical concerns, seek the advice of a healthcare professional. Acceptance of advertising by Middlesex Health & Life does not constitute an endorsement of products or services.

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FLASH MORE THAN 1,300 REVELERS ATTENDED “Hollywood at the State,” a gala performance hosted by the State Theatre in New Brunswick featuring Oscarwinning composer and conductor Bill Conti, Broadway performers Judy McLane and George Dvorsky and more.

Together with the evening’s black-tie dinner-dance, the event raised $570,000 for the nonprofit theater. At the Forsgate Country Club in Monroe, meanwhile, the Monroe Education Foundation hosted its 14th annual golf outing. Funds raised from the event will help the group in its mission to enrich educational opportunities for children in the Monroe Township School District by giving them innovative programs that inspire lifelong learning.

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STATE THEATRE GALA 1. honoree Adelaide M. Zagoren and Judy McLane 2. Ellen Hanway, Bill Conti, honoree H. Edward Hanway and Wes Brustad 3. Broadway performers Judy McLane and George Dvorsky 4. Oscar-winning composer and conductor Bill Conti 5. Efrem Dlugacz, H. Edward Hanway, Ann Asbaty and Wes Brustad

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MONROE EDUCATION FOUNDATION GOLF OUTING 6.

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Nasser Tamimi, Pete Cocuzza, Bruce Cooperman and Robert Tresente

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Joe Celli and Gary Hoagland

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Joe Silvestri, Joe Vella and Brian Dziomba

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John Zupan

10. Harriette Robinson and Jeff Intravatola

CHRISTOPHER BARTH

11. Tony Wilcenski, Marvin Schmelzer, Victor Calvaresi and Gary Walling Think you belong in Flash? Send photos from your gala or charity event to Middlesex 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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For more information or to receive our clinical trial newsletter, please contact our office: (732) 287-5130 or email: admin@accrinc.com

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THE GREEN ISSUE

by Caroline Goyette

YOUR GUIDE TO GREEN EATING

(and we don’t mean spinach!)

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

MASTERFILE

DID YOU KNOW YOU CAN FIGHT 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.

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 greening up your diet. continued

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

4. What’s your starch of choice? a) bread

8. Breakfast is usually:

b) pasta

a) cereal with milk

c) rice

b) yogurt and fruit c) scrambled eggs and toast

a) prepared snacks like pretzels, chips or popcorn

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9. In the winter, which of these fruits do you buy most often?

MASTERFILE

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

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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?

10–18 POINTS:

a) Rarely: I bicycle commute or use public transportation.

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.

b) no more than once a week

19–29 POINTS:

c) 2–3 times a week

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.

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)? a) grilled cheese b) cheeseburger c) chicken d) grilled vegetable and hummus

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 MIDDLESEX

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THE GREEN ISSUE

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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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. 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.”

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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 and seasonal produce packs a bigger

DIRTY DOZEN: Most contaminated produce (in descending order—items on top have the greatest contamination)

punch than organics, because the latter can travel great distances to get to you. Still, organic produce

Peaches

Cherries

Apples

Lettuce

Sweet bell peppers

Grapes, imported

Celery

Pears

Nectarines

Spinach

Strawberries

Potatoes

has environmental benefits: The 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 contaminatSHUTTERSTOCK

ed of conventionally grown produce. Shoppers who are budgeting their organic dollars will get the biggest bang for their buck with these purchases.

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Earth-minded MAKEOVER 18

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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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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 20

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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.

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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 27).

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 MIDDLESEX

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THE GREEN ISSUE Y DA 4:

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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HEALTH WATCH

by Francesca Moisin

Pregnancy’s ‘rules’: FACT OR FICTION? OUR EXPERTS ASSESS 7 OFT-HEARD CLAIMS ABOUT WHAT TO AVOID WHEN YOU’RE EXPECTING

WHAT’S A MOM-TO-BE TO DO? MYTHS abound about what’s safe and what’s unsafe when you’re pregnant, and yesterday’s conventional wisdom is sometimes debunked by today’s science. To root out the truth behind seven widely repeated bits of advice, we asked two Saint Peter’s University Hospital physicians—Suzette Johnson, M.D., of Brunswick Hills Ob/Gyn in Hillsborough and East Brunswick; and Vincent F. Mileto, M.D., of Somerset Ob/Gyn Associates in Hillsborough and Bridgewater—to help us separate reality from myth.

“Pregnant women should never fly.” report, to the notion that traveling at high altitudes puts too much pressure on the fetus and can cause premature labor. Pressurized cabins protect your baby—and you. “Pregnant women have been flying for years, and there are no good studies

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“Pregnant women should never eat unpasteurized cheese.”

Fact. “These cheeses—such as brie, feta, camembert, Roquefort and goat cheese—can be a cause of severe infection that can potentially harm the fetus,” says Dr. Johnson. Made with raw milk, which may contain the bacterium listeria monocytogenes, they pose a risk of listeriosis, an infection that can cross the placenta and cause miscarriage, premature delivery or infant death. Because the pasteurization process kills listeria, pasteurized cheeses such as cheddar, mozzarella, cream cheese and cottage cheese are perfectly safe for pregnant women— and they’re excellent sources of calcium too.

Listeria can also be found in raw fruits and vegetables, so all produce should be properly washed before

POLKA DOT IMAGES; SHUTTERSTOCK

Fiction. There’s no truth, our doctors

showing any danger,” says Dr. Johnson. “We tell patients that if they’re not high-risk and have no special problems they can travel on planes up to 36 weeks—four weeks short of full gestation.” But women who are experiencing bleeding, contractions or other complications should check with their doctor before flying, she adds.

If you plan to fly late in your pregnancy, you should be aware that some airlines have restrictions—it’s wise to check your carrier’s policy in advance. United Air Lines, for example, requires that women flying in their ninth month bring a note from their obstetrician with the due date and an assurance that it’s safe for them to fly.

Also, pregnancy’s high-estrogen state combined with sitting still for several hours does increase your chances of developing a blood clot. “On international flights or other longer trips, you really should get up and move around to keep the circulation in your legs going well,” warns Dr. Mileto.

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eating. Deli meats and hot dogs are also potential listeria carriers, but cooking kills the bacteria.

That said, Dr. Mileto adds a bit of perspective about probabilities. “It’s extremely unlikely that a woman would have a problem with this,” he says.

“Today’s advanced products make it safe to dye your hair while pregnant.”

Fiction. No such assurance can be given, our doctors say. While there is no solid evidence that hair dye is a danger (“You really can’t study these things on pregnant women, so you can’t definitively say,” says Dr. Mileto), they regard this one as a better-safe-than-sorry call.

If you must color your locks, choose nonpermanent dyes—natural vegetable preparations rather than chemical dyes, says Dr. Johnson. “We recommend at a minimum that women wait till after the first trimester to do any coloring of hair,” she adds, “because that’s the most crucial period, when the embryo is developing and all the cells are being differentiated into organs.”

Also, she says, check with your doctor before taking any topical medications any time in pregnancy.

“Pregnant women should completely avoid alcohol.”

Fact. “Fetal alcohol syndrome can cause mental retardation and developmental problems in your child, and there’s no evidence on how much alcohol it takes to cause it,” says Dr. Johnson. “So it’s best to avoid alcohol completely.”

But what if you have a margarita or two before learning you’re pregnant? Don’t fret too much, the doctors advise; in most cases, with limited amounts of alcohol, the baby should be fine. Still, there is a danger of pregnancy loss, so stop alcohol intake as soon as you get the news— or if you’re trying to become pregnant. Says Dr. Mileto: “If you don’t use alcohol, we know it didn’t hurt anything.”

“Coffee must be strictly shunned during pregnancy.”

Fiction. Some research has linked having more than three cups of coffee with a higher miscarriage risk, but other

studies disagree. “I don’t think anyone, pregnant or not, should be having continuous caffeine through the day,” says Dr. Mileto. But for caffeine consumption in momsto-be, both doctors counsel moderation, not avoidance.

“Stick with less than 10 ounces of caffeinated beverages a day,” says Dr. Johnson. That means just one cup of morning java if you’ll be having an afternoon cola— and skip one of those drinks if chocolate is your evening treat. Says the obstetrician: “Too much caffeine can increase the pulse rate, possibly causing palpitations.”

“Pregnant women should never take hot baths.”

Fiction. “Taking a sensibly hot bath is fine, but pregnant women are sensitive to heat, so I caution my patients to use common sense,” says Dr. Johnson. “For example, I don’t recommend sitting in a Jacuzzi because the temperature is too high.” But that advice applies for everyone, the doctor says: Sitting too long in a too-hot Jacuzzi could cause anyone to become overheated or pass out.

Dr. Mileto agrees that reasonably hot baths are not a problem. “True, one study showed that too high a body temperature for prolonged periods in very early pregnancy could harm development of the spinal cord,” he says. “But you’d have to be in a very hot bath to raise your temperature to those levels.”

Both obstetricians throw cold water on the idea that a warm bath will cause premature labor (it won’t) or make a mom-to-be unable to tell if her water has broken (that will be clear on leaving the tub).

“Pregnant women should not eat any fish.”

Fiction. “There are certain fish pregnant women should avoid because of the danger of mercury,” says Dr. Johnson. For instance, says the Food and Drug Administration, stay away from shark, swordfish, king mackerel or tilefish. (To learn more, log on to www.fda.gov and search “Seafood Advice for Pregnant Women.”)

But fish is a good source of omega-3 fatty acids, which help with fetal brain development, so smaller varieties like flute, flounder, tilapia and dark tuna are perfectly safe to consume. Dr. Johnson lets her patients have one can of tuna per week. ■

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Spotlight on: VITAMINS “Consuming a multivitamin supplement is no substitute for a healthy diet,” says Seattle-based researcher Marian Neuhouser, lead author of a recent study of multivitamin use in postmenopausal women. “The old adage ‘Eat

your vegetables’ still rings true.” Still, Americans spend $20 billion a year on vitamin supplements. But how many of us really know how these nutrients help? Here, a rundown of what various vitamins do, and how much is too much.

VITAMIN

HOW IT HELPS

SAFE UPPER LIMIT FOR ADULTS*

A

Helps night vision; promotes growth and repair of bones, skin and hair; may prevent acne breakouts and dry eyes

3,000 micrograms

B-6

Helps build red blood cells and fight infections, alleviates hormone-related fluid retention

100 milligrams

Helps build DNA, prevents birth defects

1,000 micrograms

B-9

B-12

(synthetic)

Protects the nervous system, helps build red blood cells

not determined

C

Promotes healthy skin, bones, muscles and blood vessels; regulates metabolism; aids in wound healing and iron absorption

2,000 milligrams

D

Helps build strong bones and teeth, aids the nervous system (also, see below)

50 micrograms

E

Helps protect eyes, skin, liver and lungs; protects against free radicals

1,000 milligrams

Helps blood clot and helps keep bones healthy

not determined

K

(do not take if using blood thinners)

?

*Maximums are often lower for children. SOURCES: National Institutes of Health’s Office of Dietary Supplements, Harvard School of Public Health, Institute of Medicine.

DID YOU KNOW?

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Don’t be D-ficient!

Recent studies point to a surprising array of benefits we may all get from vitamin D, already known for building bones and regulating calcium in the blood: PROTECTION AGAINST COLDS. In a study of nearly 19,000 American adults and teens, those with low blood levels of vitamin D were 40 percent more likely to have respiratory infections.

MUSCLE POWER. In a British study of 99 girls ages 12 to 14, the ones with lower D levels—even if not deficient—had weaker legs than others and couldn’t jump as high.

A BRAIN BOOST. Another British investigation tested 1,766 adults over 65 and found that those with lower levels of vitamin D were more likely to be cognitively impaired.

FAT-FIGHTING. In a study of 90 Southern California women ages 16 to 22, 53 had vitamin D insufficiency—and were also heavier, with more body fat.

ELANA ELISSEEVA

You should take supplement tablets with roomtemperature water, as vitamins’ benefit can be compromised by hot or cold drinks. Also, avoid coffee or tea for 15 minutes before and after, as caffeine is believed to inhibit the absorption of some vitamins.

Karen Eng

I TRUSTED THE HIGH-RISK SPECIALISTS AT SAINT PETER’S AND THEY DELIVERED. Having triplets was exciting. Going into labor ten weeks early was frightening. So I didn’t just pray for a miracle, I needed three.

My babies weighed just over two pounds each when they were born. Thank goodness I could count on the high-risk birth specialists at Saint Peter’s University Hospital. Their care and compassion gave me hope when I needed it the most. Today, the triplets who were small enough to fit in my hand are healthy, happy and quite a handful.

To learn more about Neonatal Care, call 732-745-8523 or visit saintpetersuh.com

A MEMBER OF SAINT PETER’S HEALTHCARE SYSTEM

Treating you better...for life.

254 EASTON AVENUE, NEW BRUNSWICK, NJ 08901 Catholic hospital sponsored by the Diocese of Metuchen

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732.745.8600

State-designated children’s hospital and regional perinatal center

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BUZZ

a t S a i n t P e t e r ’s

THE BEST FOR BREAST CARE Saint Peter’s University Hospital’s Breast Center is the first in central Jersey to be accredited by the American College of Surgeons (ACS). ACS reported Saint Peter’s Breast Care Team “work[s] in harmony, enthusiastically and compassionately to serve their population,” and the program is “an outstanding, state-ofthe-art breast center.” Team members include (front row, from left) Susan McManus, M.D., breast surgeon; Scarlett Szymanski, director of Ambulatory Oncology Services; and Ellen Lee, M.D., radiologist. Back row, from left, are Al Glover, president and CEO; David Winchester, M.D., ACS surveyor; and team members Gopal Desai, M.D., chair of Radiation Oncology; and Robert Fein, M.D., chief of Hematology/Oncology.

Minimizing Damage From Brain Attacks

SAINT PETER’S TEAMS UP WITH SKY BLUE

Saint Peter’s was recently designated a primary stroke center—the first line of defense in diagnosing and treating stroke to prevent or minimize brain damage. Saint Peter’s has a trained stroke team, CT and MRI imaging, a dedicated stroke unit, a neurosurgical team and rehabilitation services. Leslie Kobilis, speech therapist, helps patients who have had a “brain attack” regain speech and control of their facial muscles.

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BASHIR BASKINGER, SAINT PETER’S UNIVERSITY HOSPITAL; BOHM-MARRAZZO PHOTOGRAPHY, HOWARD C. SMITH

Saint Peter’s Healthcare System is the exclusive healthcare sponsor of Sky Blue FC, the NJ/NY women’s professional soccer (WPS) team, which played its inaugural season this year and captured the championship. Saint Peter’s Sports Medicine Institute and Radiology staffs provide injury prevention, diagnostic and rehabilitation services for the team. Here, forward Natasha Kai (left) celebrates a goal with midfielder Collette McCallum.

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Faces of SAINT PETER’S

Charles Franco, M.D. A general and vascular surgeon who lives in Monmouth Junction, Charles Franco, M.D., 57, is one of Saint Peter’s busiest surgeons.

The Paterson native attended Rutgers University, then completed medical school and his residency at the University of Medicine and Dentistry of New Jersey. His fellowship training followed at Montefiore Medical Center/Albert Einstein College of Medicine in New York. He maintains his practice in Somerset.

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BOHM-MARRAZZO PHOTOGRAPHY

Q: How many procedures do you perform each week?

I average between 10 and 15 surgeries a week in the main operating rooms at Saint Peter’s. I also perform procedures in Saint Peter’s CARES Surgicenter.

Q: Who minds your office?

My wife, Suzanne, is my office manager. She’s been an R.N. for over 25 years. We met during my trauma rotation in northern New Jersey.

Years later our paths crossed at Saint Peter’s.

We make a good team. My approach is perhaps more “technical,” and Suzanne provides preop teaching and emotional support. Our partnership offers patients complete care, expediting their physical and emotional recovery.

Q: What made you want to be a surgeon?

Even as a young boy I wanted to become a doctor, and surgery interested me from the start. Surgery can, and often does, bring about immediate, positive improvement. I enjoy the technical aspects, and the challenge never becomes routine.

Q: What do you do in your free time?

My wife and I invest many hours in our work, but we find time to enjoy our children and extended family in New Jersey and Florida. We take day trips and enjoy theater. Our youngest child, Julianna, is an avid musical theater fan, and we attend as many shows as we can. We are fortunate to have the State Theatre in New Brunswick, so whenever my schedule dictates, it is always an enjoyable option for us.

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Andrew Camerota, M.D. Princeton resident Andrew Camerota, M.D., 50, is chief of general surgery at Saint Peter’s University Hospital. A graduate of LaSalle University and Thomas Jefferson College of Medicine, he served in the U.S. Army during the first Gulf War. Q: Has your military experience helped in your medical career?

I paid for medical school with the Army’s Health Professions Scholarship. For every year of school, you owe a year of service. I served as a surgeon at a hospital in Germany from 1990 to 1994, mostly treating the dependents of our troops sent to Iraq.

Q: Did you enjoy your time in Germany?

It was beautiful. My family and I had the opportunity to see many great places. We’d just get in the car and drive. Paris—I loved its grandeur and beauty. I came to appreciate the great museums in Italy and Germany. And I loved Venice; there’s no place like it.

Q: You focus on laparoscopic and minimally invasive surgery. How did that come about?

About 10 years ago I saw that these new methods provided a good option for patients, with better outcomes, particularly in recovery time and postoperative pain. So I made a commitment to take the necessary courses in laparoscopy, to go to the annual meetings of the national laparoscopic organizations and to read the journals. A nonlaparoscopic area of interest for me over the past 15 years has been the surgical treatment of thyroid and parathyroid disorders.

Q: What else do you commit yourself to?

My kids, first of all. I have three daughters, ages 23, 20 and 11, and I’m very involved with their lives. My youngest daughter, Jackie, plays softball, and I love watching her games. As for myself, my No. 1 activity is fitness. I train with weights and aerobic exercise. I used to run a lot—I ran the New York Marathon in 1999— but I now bike and hike. Work, kids, fitness; there’s your 24-hour day right there. ■

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Inside LOOK

The right place for same-day procedures T H E C A R E S S U R G I C E N T E R AT S A I N T PETER’S COMBINES CONVENIENCE WITH THE ADDED SAFETY OF A HOSPITAL THESE DAYS, AN EVER-GROWING NUMBER of operations are performed on a same-day basis, with no overnight hospital stay. And many Americans are choosing to have these procedures not in hospitals, but in outpatient facilities known as ambulatory surgery centers, or ASCs. These are the places you can go for less-complicated procedures. But are you as safe having your operation at one of these centers as you are in a hospital?

You are if it takes place at the CARES Surgicenter, located in the Center for Ambulatory Resources (CARES) next to Saint Peter’s University Hospital, says Richard Colavita, M.D., the facility’s medical director. “Should anything ever go wrong—which happens very rarely—a team from Saint Peter’s can simply cross the bridge that connects us to the hospital and lend us a hand.”

And if the patient requires a hospital admission, something that occurs in only 0.6 percent of all their cases, Dr. Colavita says, it is handled quickly and seamlessly at the CARES Surgicenter. “At a stand-alone facility, they literally have to call an ambulance to transfer the patient to a hospital,” he says. “We can wheel them right over to Saint Peter’s.”

Safety goes beyond emergency readiness, though.

The vast majority of surgical cases go off without a hitch, but there are safety and quality issues with every procedure. And for those, the CARES Surgicenter proved it meets the highest national standards for healthcare The CARES Surgicenter is located at 240 Easton Avenue, New Brunswick. For more information, call 732-565-5400 or visit www.caressurgicenter.com.

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quality and safety when it earned The Joint Commission’s Gold Seal of Approval this past spring. The Joint Commission, an independent, not-for-profit organization, is the leading national body entrusted with setting standards and accrediting hospitals and other healthcare facilities, including ASCs. “The Gold Seal is a real feather in our cap,” says nurse Margaret Kaminsky, the surgicenter’s clinical director. “It’s tough to get accredited.”

She says the commission’s auditors conduct “patient tracers: They choose random patients and follow them through the entire process to see if staff is asking the right questions—about drug allergies, for

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The CARES Surgicenter at Saint Peter’s has earned the Gold Seal of Approval from The Joint Commission for meeting national standards of safety and high-quality care. It is one of the largest and busiest ambulatory surgery centers in the state. Timothy Hosea, M.D., of University Orthopaedic Associates and the surgicenter’s chairman of the board (facing camera), predicts more and more surgeries will be performed in ambulatory centers

BOHM-MARRAZZO PHOTOGRAPHY

rather than in hospitals.

instance—and if we take proper health histories,” she says. “They also check to see that we perform ‘time-outs.’

That’s where the surgical team pauses before every procedure and conducts a safety check. The lead surgeon, for example, will say, ‘This is Mary Smith, and we are doing a knee arthroscopy on her left knee.’ The Joint Commission wants to make sure all the i’s are dotted and all the t’s are crossed.”

The Joint Commission also checks the building structure, the equipment and the processes and procedures involved in patient care. And they conduct surprise inspections to ensure that facilities maintain those standards. “The Gold Seal tells the public we meet the

highest standards at all times,” Kaminsky says.

The surgicenter has earned other national distinctions as well. One of them, which it shares with Saint Peter’s itself, involves breast surgery. This June, Saint Peter’s University Hospital was recognized by the National Accreditation Program for Breast Centers, administered by the American College of Surgeons.

“We were only the second institution in the state to achieve accreditation for its breast center, and one of just 53 nationally,” says Kaminsky. “Our breast care patients can know they are receiving care at one of the elite hospitals in the country, and that extends to our surgicenter.” continued MIDDLESEX

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Inside LOOK At 25,000 square feet, the CARES Surgicenter, than the typical ASC. For example, the center can handle which is a member of the Saint Peter’s Healthcare younger patients that other centers can’t, some as young System, is larger than most ASCs, says Marjorie as one month old, because it has access to fellowshipRomano, administrator. “Most have four or five operattrained pediatric anesthesiologists. ing rooms. We have seven, plus two additional proce“We can offer tremendous depth and breadth dure rooms for less-invasive procedures such as and care,” Romano says, “and we are very focused on colonoscopy and other gastroenterology cases,” she says. patient satisfaction and customer service. Maintaining There are also nine preoperative rooms and 23 beds in a stable staff is a big advantage for us. The staff has the recovery area. worked with our surgeons for many years. They can The CARES Surgicenter is busier than other cenanticipate their needs, and that improves care, reduces ters as well. “We have a high volume, performing more time under anesthesia and leads to quicker recoveries than 10,000 cases a year,” says Romano. and better outcomes. It also increases the satisfaction of The center’s relationship with Saint Peter’s, of our surgeons—and they’re our customers just as our course, contributes to that volume. The surgicenter is patients are.” co-owned by Saint Peter’s and a group of surgeons. Most As chairman of the board, Dr. Hosea not only other centers are owned solely by surgical groups, and heads the center’s monthly meetings, overseeing policies those owners are the only users. and procedures and reviewing financial reports—he and “We have close to 200 physicians on staff at the the rest of the board are also charged with thinking hospital who represent a wide range of specialties,” says ahead. He predicts that in the coming years the scope of Dr. Colavita. “That gives us wider flexcare ASCs provide will increase. ibility in the types of cases we can per“In the future, I believe we will center, form. The fact that non-owners choose move more complex cases out of hosto practice here also tells you somemany kinds pitals and into ambulatory surgery thing about the quality of our care.” of surgeries centers,” he says. Saint Peter’s In fact, more than half the CARES Surgicenter also accepts procedures that take place at the center You’d be surprised how many many health insurance plans, which kinds of surgical procedures can be are performed by non-owners, says makes it a convenient, cost-effective performed at an ambulatory surTimothy Hosea, M.D., of University option for many. gery center. Here are the varieties Orthopaedic Associates, the surgicenDr. Hosea envisions more offered at the CARES Surgicenter: ter’s chairman of the board and a surgeneral surgery and certain types • Breast geon co-owner who operates there two of hip and knee replacement and • Dental days a week. “We provide great services spine procedures taking place at • Ear, nose and throat (ENT) for all physicians,” he says.

ASCs, as more minimally invasive • Gastroenterology The surgicenter’s physical link procedures are developed to allow • General surgery to Saint Peter’s also allows surgeons for less-invasive operations with • Gynecologic like Dr. Hosea to bring with them spequicker recoveries. Improvements in • Orthopedic cialized equipment that smaller standpain management techniques will • Pain management alone centers typically don’t have. also help move more procedures out • Pediatric ophthalmologic Some orthopedic procedures, for of hospitals.

• Plastic instance, require plate-and-screw sets “The hospital should be for • Podiatric to repair certain fractures. “These are sick people,” he says, “not for people • Urologic very high-cost, low-volume items that getting fixed. Expanding ambulatory The Center for Ambulatory Rea stand-alone place may not be able to services is a great benefit to everyone sources also houses New Jersey’s purchase, but we can share them with in the community.” only virtual-reality operating the hospital’s operating room,” says When that can be done with room—the Minimally Invasive Dr. Colavita. the backup—and peace of mind— Learning Center—which allows surThat also permits the center to provided by a contiguous hospital, so geons and surgical students to train perform more complex procedures much the better. ■ in the latest operating procedures.

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Tech SAVVY

COMING SOON ...

CyberKnife is a highly precise, stereotactic radiosurgery “knifeless” treatment for cancers that occur in sensitive areas of the body.

Pinpointing cancer cells THE CYBERKNIFE USES ROBOTIC CONTROLS TO DELIVER TUMOR-KILLING

COURTESY OF ACCELITECH

R A D I AT I O N M O R E A C C U R AT E LY ITS NAME SOUNDS LIKE A SCIENCE-FICTION movie, but it’s real. One of the latest weapons in the battle against cancer, the CyberKnife combines sci-fi–like radiation technology with computer-guided imagery to destroy tumors without surgery.

The machine delivers radiation produced by a small linear accelerator. That in itself isn’t new; this process, known as radiosurgery, has been around for decades.

What makes it special is a robotic arm that allows the energy to be directed at any part of the body from any direction. This means it can treat tumors almost anywhere—even hard-to-reach areas deep within the body— using high-dose radiation delivered with pinpoint precision, minimizing damage to surrounding healthy tissue.

Only about 100 U.S. hospitals have this technology, and Saint Peter’s University Hospital will join them in early 2010, when CyberKnife will be installed to treat patients in its Department of Radiation Oncology.

The CyberKnife sends more than 100 beams of energy, each from a different angle, says Scarlett Szymanski, director of Ambulatory Oncology Services. “Each beam by itself is not dangerous, but when they converge on the tumor, their energy combines for higher doses than with usual radiation. That’s when they kill the tumor.”

The process is especially helpful in reaching organs that are tough to treat conventionally, such as the lung,

brain, prostate and pancreas. “There are critical structures near these organs, and high doses of conventionally delivered radiation might damage those structures,” says Gopal Desai, M.D., chairman of Radiation Oncology. “Because CyberKnife is more precise, it’s like performing surgery without cutting into the patient.” Each session takes up to 90 minutes, but because the dosages are so high and so accurate, fewer sessions are needed. “A prostate tumor may need just four treatments, not the 44 treatments typically needed with conventional radiation,” Dr. Desai says.

CyberKnife also employs continual image guidance technology and computer-controlled robotic mobility to correct for tumor and patient movement in real time.

“It doesn’t require devices to keep the body or head stable as other radiation delivery systems do,” says Dr. Desai.

“The precision guidance allows the patient to breathe normally and adjusts for small movements during treatment,” says the doctor. “It’s similar to the guidance technology that is used with cruise missiles.”

The CyberKnife is approved to treat tumors in the brain, head, prostate, pancreas, neck, liver, lung, vascular system and spine. “Saint Peter’s has always been at the forefront in cancer technology; this is one more step in improving cancer-care quality,” says James Gervasoni Jr., M.D., chairman of Surgery. “As New Brunswick’s only CyberKnife, it’s an advance for our whole community.” ■

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Seasonal HEALTH

STOP

Ask—and listen. If you suspect your child is being bullied, inquire about it, and listen for a reply that may be given reluctantly because of hurt pride or fear of retaliation. Then take the child’s report seriously.

Tell the school. If your child complains of bullying, call the school’s principal or safety administrator.

If they don’t respond, next try the school board or district office. “It’s the school authorities’ responsibility to ensure a child’s safety at their facility,” Dr. Jantos says.

Suggest comeback lines. Children should be counseled to deny bullies the reaction they’re seeking. “We teach children things to say to a bully that may help,” says Dr. Jantos.

“For example, a child might say indifferently, ‘Here we go again. Tell me when you’re done.’ Or, in response to a verbal taunt, simply say, ‘Who cares?’”

Don’t call the bully’s parents. A child who is aggressive may have learned that behavior at home—or may even be a victim of parental abuse, says the psychologist. Arguing with another parent who is defensive accomplishes little.

Don’t advise fighting back. In the movies, bullies tend to be cowards who fold when confronted with a determined fist.

In real life, says Dr. Jantos, “most likely the bully has already had a few tussles—that’s something he or she knows how to do.” Still, it’s important not to cower—and even laughing at a bully can be effective if a child can pull it off.

Seek professional help. Bullying others may be a symptom of deeper issues, such as depression and anxiety. Being a frequent victim can also reflect (and/or trigger) depression or low self-esteem. If your child has a pattern of involvement in bullying, whether as bully or victim, bring it up with your pediatrician, who may suggest a mental health practitioner if the problem persists. At For KEEPS, says Dr. Jantos, “we have bullies and other children who have been bullied. With the counseling techniques used here, it is interesting to observe how they learn to respect one another.” ■

schoolyard bullying IF THIS WIDESPREAD PROBLEM TOUCHES Y O U R C H I L D ’ S L I F E , TA K E A C T I O N

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For more information on the For KEEPS program at Saint Peter’s University Hospital, call 732-565-5494.

JUPITER IMAGES

AS YOUR KIDS HEAD BACK TO SCHOOL THIS fall, many will face a threat as old as the three Rs: bullying.

“Just about every child experiences some form of bullying at some time; even the gifted athletes and the popular boys and girls,” says psychologist Loretta Jantos, director of For KEEPS (Kids Empowered and Embraced through Psychological Services), an acute partialhospitalization short-term stay program at Saint Peter’s University Hospital for children ages 5 to 17. And today there’s a new wrinkle—kids sometimes use the Internet and camera phones to “cyberbully” classmates.

But even though no youngster is immune, a bully’s most frequent target is often “the child who might be a little different, or who doesn’t go along with the thoughts of the masses,” Dr. Jantos says.

Don’t think of bullying as a benign, “boys will be boys” situation. Bullies come in both sexes, and there’s nothing harmless about true bullying. The regular targeting of a youngster for abuse is a form of emotional violence that can have serious consequences. Fortunately, parents can take some concrete steps to help children deal with bullying: Explain the problem. Talk to your children about bullying when they are very young. Says Dr. Jantos: “Tell them they need to let you know if someone ever physically hurts them, tries to humiliate them, takes their belongings or spreads gossip about them or their family.”

Congratulations to the team at The Wound Care Center and Hyperbaric Services. ®

You’ve earned the Center of Distinction Award.

Only five Wound Care Centers across the country were recognized by Diversified Clinical Services— and your team was one of them. You have consistently delivered outstanding results for meeting or exceeding quality standards in:

Healing Outcomes Days to Heal

Patient Satisfaction Access to Care

Outlier Management

We are pleased to congratulate all of you on this significant accomplishment.

To learn more about the Wound Care Center® and Hyperbaric Services, call 732-846-6199 or visit saintpetersuh.com/woundcare

254 EASTON AVENUE, NEW BRUNSWICK, NJ 08901 Saint Peter’s University Hospital

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Saint Peter’s Health and Management Services Corporation

732.745.8600 Saint Peter’s Foundation

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Middlesex UP CLOSE

by David Levine

Sky’s the limit THE JOB WAS A DREAM COME TRUE. BUT WAS IT WISE FOR THIS BUSINESSMAN TO TAKE IT?

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ROBYN MCNEIL

SOMETIMES, WHEN OUR DREAM AT LAST comes knocking, we have to ask questions and make sure it’s practical. That’s how it was with Middletown resident and longtime soccer fanatic Gerry Marrone when Sky Blue FC, New Jersey’s new professional women’s soccer team, asked him to come aboard as its new vice president of sales and marketing.

“This was a start-up, with all the risk involved in that, and I had one kid in college and another about to go to college,” he says. “But my wife and I agreed I might never get another opportunity to combine my business and my passion, so I took it.” Today he’s glad he decided to join the game, and he’s in it to win.

Marrone, 47, grew up in South Amboy and started playing soccer on his high school team. He truly fell in love with the sport in 1978 when he attended the Pele Soccer Camp at Trenton State College. Pele, perhaps soccer’s greatest player ever and one of the most popular athletes in the world, captivated Marrone. “He hung out with us, just a cool guy with an infectious personality who really loved the game. That’s when I became a fullfledged soccer enthusiast.”

Marrone was an all-star in high school and played as a freshman in college. But by the time he graduated in

1985 he had left the game behind, and he soon went on to an unrelated career in sales and marketing. Soccer didn’t come back into his life until after he and his wife, Karen, had the first of their three children. His old high school coach asked him to help coach in the town’s youth soccer program, and for the next two decades he juggled his business life and his volunteer commitment to the sport, coaching and helping to run various teams and leagues.

It’s not that he didn’t think about someday linking his work with his favorite sport. In 2007, he bought a franchise in a company called Soccer Shots, which teaches soccer to kids in day-care centers and nursery schools.

And around the same time, he learned about the new Women’s Professional Soccer league and its Somersetbased Sky Blue FC team.

“I thought maybe we could benefit from some cooperative marketing, so I arranged a meeting,” Marrone says. But after a lengthy discussion about soccer and business, the owners thought they had a better idea. That’s when they popped the question about the VP post.

Satisfied that his new position would provide for his family—and wouldn’t suddenly disappear—Marrone threw himself into his new sales and marketing duties.

Three months later, the team’s general manager/ coach was discharged, and Marrone was offered the general manager post. This time there was no hesitation.

“The team needed sound, general business leadership, and that’s one of the things I’m good at,” he says.

“Never before has a title so fit a job,” he quips about his role as GM. “I’m in charge of pretty much everything— the front office, sales, marketing, tickets, the coaches and players ... it all runs through my office.” He also seeks sponsorships with local institutions—for example, he’s developed one with Saint Peter’s Healthcare System, which provides the team with medical care and rehabilitation assistance, injury-prevention clinics and other health services through its Sports Medicine Institute.

Marrone relishes the challenges of his new career. “I am not afraid of change,” he says, feeling vindicated in his decision to seize an opportunity—especially since the team recently won the championship. “I’ve changed industries and careers; having the chance to learn motivates me.”

And the fact that his new role is a dream come true? That’s just gravy. ■

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Glorious FOOD

by Kristin Colella

Sweet and sour tempeh with spicy peanut sauce For the tempeh: /4 cup light sesame oil

1

1 tablespoon toasted sesame oil /4 cup soy sauce

1

/4 cup rice vinegar

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 peanut butter

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

3 tablespoons soy sauce 3 tablespoons rice vinegar 1 tablespoon finely chopped and peeled fresh ginger 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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OCTOBER 2009

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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Middlesex 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, spacious Del Posto impresses from Association certification: Del Posto 5–11 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

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faces of MIDDLESEX

All ears M aureen Matthews of Metuchen—with children Patrick, 11 months, and Ellie, 6—browses the fresh-grown goodies up for grabs at the Metuchen Farmers’ Market.

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