Westchester Health & Life's June 2009 issue

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WESTCHESTER

W E S T C H E S T E R H E A LT H

health&life T H E G O O D L I V I N G M A G A Z I N E from W E S T C H E S T E R M E D I C A L C E N T E R

June 2009 $3.95

& LIFE ■

JUNE 2009

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

6 eco-centric excursions

A ‘reuse, recycle’ home makeover

‘My week of green living’

health watch • Mystery heart attack: The surprising cause • When foods bring special dangers • Inside WMC’s Transplant Resource Center

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Contents

38

42

34

WESTCHESTER

health&life

June 2009

Features 27

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

34 At home /

Earth-minded makeover

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

38

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

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

42 Escapes /

Eco-centric excursions

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

Departments

11 Westchester whispers

· Farm fresh · River discoveries · Hip and healthy · Green gardens

14 Flash

Captured moments around the county

18 Health watch · When foods bring special dangers · Cystic fibrosis: A bright day is coming · Mystery heart attack · New organs = new challenges · From uniform to gown

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

46 Where to eat Your Westchester County dining guide

54 Be there!

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

4 Welcome letter 6 Editor’s letter

27

55 What’s happening at Westchester Medical Center

56 Faces of Westchester Scoop troupe

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GET A $100

Welcome LETTER

savings certificate when you call us today.

Our community commitment AS THE REGION’S RESOURCE FOR ADVANCED healthcare services, one of our focuses is on welcoming the community to become more involved in the fabric of Westchester Medical Center.

This April our fifth annual “Go the Distance” walk and family fun day brought more than 6,000 people to our campus from around the Hudson Valley region in support of the programs and advanced care services we provide, while raising $430,000 for our Maria Fareri Children’s Hospital.

In addition, as Westchester Health & Life goes to press, we will be hosting our 30th annual gala and welcoming hundreds of members of the local community as we honor two outstanding physicians—Patricia A. Sheiner, M.D., and Paul Woolf, M.D.—for their dedication and commitment to Westchester Medical Center. In addition, this year’s special Community Service Award will be presented to a dedicated supporter and long-time friend of the Medical Center—Lawrence Schwartz, former Westchester Deputy County Executive and now secretary to New York Governor David Paterson.

Also, at the end of June, hundreds of runners and cyclists (including staff and former patients) will descend on our campus to participate in the eighth annual WMC Biathlon, a great show of support for our Joel A. Halpern Regional Trauma Center. And for those more at home on sea than on land, the first annual Yacht Hop to benefit our Maria Fareri Children’s Hospital will take place at the American Yacht Club in Rye on July 18.

Of course, warm weather brings a great many other activities to our Hudson Valley region, so please have a fun, safe and healthy spring and summer, and thank you for your continued interest in Westchester Medical Center.

Eating organic shouldn’t take your whole paycheck

In fact, it shouldn’t take more of your paycheck than you normally spend on groceries. Impossible? Call us at 888 s399 s0919 and we’ll show you how, with a menu that features: sUSDA certified organic grain-fed beef and USDA certified grass-fed/grass-finished beef sUSDA certified organic free-range chicken sNatural fish, seafood, turkey, lamb, pork and veal s Organic oils, pasta, rice, juice and more sOrganic flash-frozen vegetables and fruits s Vacuum sealed in BPA-free packaging, delivered direct to your freezer at no additional cost!

888 399 0919 Call today to find out more.

Sincerely,

MICHAEL D. ISRAEL President and CEO Westchester Medical Center TM

For additional information about Westchester Medical Center, visit our website at www.worldclassmedicine.com.

GOFWHLA

TM

© 2009, Greater Organic Foods

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We’ve created a medical center where people are treated like their lives depend on it.

Because they do.

Markus Erb, M.D., Pediatric Cardiology

At Westchester Medical Center, we set the standard in healthcare.

You can see it in every room, every hallway and every department. You can see it in the eyes of a heart transplant patient or on the faces of parents whose newborn weighs just over a pound. Our advancements extend across the entire medical facility – from our innovative Maria Fareri Children’s Hospital to the latest technology, lifesaving procedures and top doctors, nurses and staff.

This is how we’ve achieved national recognition for clinical excellence and have become the region’s premier destination for advanced care.

So we’re ready when you need us most.

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A D VE RT ISE M E NT

Does Your Child Have Special Needs?

Why Not Give Him Something Fun To Do?

By Isa Marrs, MA CCC-SLP

P

arents of children with special needs often tell me that it is scary to enroll their children in “fun” activities because they fear that their child will not succeed. Or, that he or she will be ridiculed and possibly asked to leave the class. Unfortunately this fear often comes from experience.

That’s not a worry in the innovative “Where I Can Be Me®” social skills classes with art and play.

They are designed to be inclusive… and fun!

The only program of this kind, every class works to improve each child’s self-confidence and self-expression while expanding their creative imagination. Who knows where their imagination will take them?

What I do know is that while they are creating beautiful works of art they are also learning essential social skills to empower them in their everyday lives.

(But we don’t have to tell them that, they can think they’re just here to have fun.)

Not Just Anybody

These classes are taught by board-certified experts.

And by utilizing a unique blend of behavior techniques, social-communication, music, art and social skills training these experts will work to improve your child’s play skills, social interaction and behavior.

And they’ll make sure your child has fun.

Having fun makes it easier for us to reach our goals with your child. While the goals for each child and each class are different, one of the main goals is to teach your child how to make and keep friends.

We’re All Friends Here

These classes are provided in a safe and accepting environment where you don’t have to worry about how other people will respond. And to make certain that you believe you have made the right decision our classes have a 5-week, no strings attached, money back guarantee.

Editor’s LETTER

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

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

But when it comes to going green, things aren’t black and white. There’s a whole spectrum of habits that go into eco-living, and making just a few swaps can have a big impact. For a get-started primer, see “My Week of Green Living,” in which environmental activist Sloan Barnett offers a 13-step to-do list. These tips in hand, our writer embarked on an eco-experiment: a week of following an earth-friendly lifestyle. For a full report on her adventures, see page 38.

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

Of course, we’ve also included plenty of green-tinged fun in this issue. On page 34, you’ll read about a home makeover that truly embraces the credo “reduce, reuse, recycle.” In Gourmet, page 44, we review one of Manhattan’s top Certified Green Restaurants and in Escapes, page 42, we share six earth-friendly trips. And Westchester Whispers (page 11) profiles local people, shops and businesses doing their part—and then some—for the planet.

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.

There are many more things about these classes that makes them unique. I’d like to tell you about them but unfortunately I’m out of room.

You can, however, get more information by calling me directly at (914) 488-5282, or by calling my tollfree, hassle-free, 24hr recorded message information hotline 1-866-380-8340, or by visiting www.SocialSkillsWestchester.com

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WESTCHESTER

health&life JUNE 2009

Westchester Health & Life Staff

editor in chief RITA GUARNA

art director SARAH LECKIE

senior editor TIMOTHY KELLEY

managing editor JENNIFER CENICOLA

assistant editor

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group publisher EDWARD BURNS

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advertising account executives MARY MASCIALE

director, internet and new media NIGEL EDELSHAIN

marketing director CHRISTOPHER KAEFER

production manager CHRISTINE HAMEL

advertising services manager THOMAS RAGUSA

senior art director, agency services KIJOO KIM

circulation director LAUREN MENA

editorial contributions:

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The editors invite letters, article ideas and other contributions from readers. Please write to Editor, Westchester Health & Life, 110 Summit Avenue, Montvale, NJ 07645; telephone 201-571-7003; fax 201-782-5319; e-mail editor@wainscotmedia.com. Any manuscript or artwork should be accompanied by a selfaddressed envelope bearing adequate return postage. The magazine is not responsible for the return or loss of submissions.

advertising inquiries: Please contact Edward Burns at 201-782-5306 or edward.burns@wainscotmedia.com.

5/15/09 11:54:13 AM

CARPET

WORLD

Westchester Medical Center Staff

president & ceo MICHAEL ISRAEL

chairman, board of directors JOHN F. HEIMERDINGER

senior vice president, marketing and corporate communications KARA BENNORTH

director media relations/photography DAVID BILLIG

director, community relations and outreach ISABEL DICHIARA

director editorial information management LESLIE MILLS

director of communications, Maria Fareri Children’s Hospital at Westchester Medical Center

Also featuring

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WESTCHESTER MEDICAL CENTER Valhalla, N.Y. For general information, call 914-493-7000. Visit Westchester Medical Center on the Internet at www.worldclassmedicine.com.

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PUBLISHED BY WAINSCOT MEDIA

chairman CARROLL V. DOWDEN

president MARK DOWDEN

executive vice president JOEL EHRLICH

senior vice president EDWARD BURNS

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

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

Westchester Health & Life is published seven times a year by Wainscot Media, 110 Summit Avenue, Montvale, NJ 07645, in association with Westchester Medical Center. This is Volume 5, Issue 3. ©2009 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S.: $14.00 for one year. Single copies: $3.95.

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

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Westchester WHISPERS YOUR GUIDE TO LOCAL TRENDS, TREASURES, PEOPLE & WELL-KEPT SECRETS

FARM FRESH

JUPITER IMAGES; SHUTTERSTOCK

Garden variety Annual and perennial plants, backyard flower pots, reusable shopping totes—Cortlandt Manor resident Daniela Rosen has purchased these and more from SHADES OF GREEN in Mohegan Lake (914-526-8470, www.sogreen.biz), a 1,000-square-foot garden and gift shop run by husband-and-wife horticulturalists Myra and Ken Marsocci.

“Everything’s very natural and environmentally friendly,” says Rosen, an avid gardener who runs a floral design business from her home. “The owners are also really knowledgeable about gardening and offer great advice.”

Ready to shop? You’ll first find a host of flowers and plants—many grown by the Marsoccis—in the front parking lot. Inside, the shop is more “gift-oriented,” says Myra, featuring such best-sellers as Mad Mats, indoor/outdoor carpets made of recycled plastic ($38 for a 4-foot by 6foot mat); bamboo clothing by DreamSacks and Pine Cone Hill ($40 to $80 per item); and organic seed kits, with a pot and soil ($5 to $28 each).

The shop also offers garden design services and hosts public lectures by environmentalists (free in the summer). “Staying involved with the community is part of the eco-friendly mantra,” Myra explains.

Looking for an easy way to keep your kitchen stocked with fresh, locally grown produce?

Residents of southern Westchester can become members of Larchmont-based FARM SHARE (914-315-1851, www.myfarm share.com) and receive a delivery of freshpicked goodies from local family farms each week throughout the warm growing season (mid-June through mid-November), or monthly in the winter. All veggies and eggs are organic and all fruit is naturally grown.

Farm Share is part of a movement called community-supported agriculture, or CSA, in which membership fees help local farmers pay for seeds and other necessities; in turn, shareholders receive a portion of what farmers grow. During the growing season, one Farm Share shipment typically contains six to eight different types of vegetables and generally lasts about a week for a family with small children, says founder Gail Brussel; season prices range from $600 for veggies only to $1,160 for veggies, fruits and eggs.

For Amy Haggenmiller of Bronxville, a mother of two who became a shareholder to support local farmers, the service has offered unexpected benefits.

“Everything tastes better than what you’d find in the grocery store—even the onions are sweeter,” she says. “My kids are also loving things they’d never usually try, like kale. Who would have thought?”

WESTCHESTER

H E A LT H & L I F E

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Westchester WHISPERS

Hip & healthy

Fast fact

Wholesome eating just got a

478-0666, www.comfort

One out of every five Westchester County residents ages 25 and over holds a graduate degree.

restaurant.net), a swank new

Source: www.westchestergov.com

whole lot cooler, thanks to COMFORT LOUNGE in Hastings-on-Hudson (914-

restaurant and bar that serves up organic and gluten-free fare in a rustic-yet-modern setting adorned with clear pendant lights, a wooden canopy and wood trim.

If the name rings a bell, here’s why: The lounge is actually a larger, hipper version of chef-owner John Halko’s previous venture, the no-frills Comfort Restaurant located down the street, which he closed this spring.

“While the old Comfort only had a handful of tables, the new lounge can seat about 50, plus 12 at the bar,” says Halko. “We think it’s really important to introduce the community to the benefits of eating organic.”

Menu highlights include a 6-ounce organic turkey burger, sesame tofu, Asian roasted free-range chicken and gluten-free brownies. You can also order from a variety of fresh vegetable juices, such as “Great to Be Green,” a blend of celery, cucumber, parsley and spinach.

Looking for something a bit more potent? Try one of the restaurant’s organic wines or signature drinks, such as the “Cougartini,” a cocktail made with organic Square One vodka and carrot, apple, beet, ginger and lemon juices.

River discoveries

12

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JUNE 2009

JUPITER IMAGES; SHUTTERSTOCK; ISTOCK

“People are usually surprised to learn that there’s life in the Hudson—and we’re talking big, beautiful fish,” says Lenore Person, marketing and communications manager for the BECZAK ENVIRONMENTAL EDUCATION CENTER in Yonkers (914-377-1900, ww.beczak.org), a kid-friendly nonprofit facility that seeks to educate the public about the Hudson and its inhabitants through interactive programs and exhibits.

Situated on a 2-acre park along the banks of the Hudson, the spacious center features four aquariums containing marine life from the river, as well as telescopes that give visitors a closer view of the soaring Palisades cliffs on the other side, a nearby tidal marsh and the area’s birds. (Admission is free.) The center also holds children’s indoor nature classes—such as “From Bud to Bloom,” offered on June 27 and 28 for $5, which will teach kids ages 5 to 12 about how flowers grow and let them plant their own daisies to take home.

Adventurous visitors can even experience the river’s vitality firsthand through outdoor programs such as “Catch of the Day Seining,” in which small groups of all ages put on waterproof waders provided by Beczak and walk a 30-foot–long net through the shallow river waters just outside the center. Participants have the opportunity to catch—and then release—creatures such as blue crab, striped bass, herring and American eel ($5 per person; call for dates and times).

“We’re a great place to get in touch with nature,” says Person.

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FLASH

1

AT THE JOHN JAY HOMESTEAD STATE HISTORIC SITE in Katonah, the Friends of John Jay Homestead held its second annual Founders Award Dinner, a black-tie event honoring the Bedford Riding Lanes Association for preserving open space in Bedford. At Christ Church Bronxville, meanwhile, Young at Arts held “A Night at the Tonys.” Proceeds from the benefit, 2 which featured performances by Broadway stars plus local students, will help the group in its mission to empower young people through exceptional musical and theatrical art.

3 Finally, nearly 200 supporters came out to Peter Kelly’s X20 in Yonkers for a Spring Blast held by Project Morry, which provides children with yearround programs anchored by a summer camp.

5

4

FRIENDS OF JOHN JAY HOMESTEAD FOUNDERS AWARD DINNER 1. Martha Stewart, Eugene and Lois Colley

6

2. Wendy Ross, Katie Evarts, Dale and David Forster 3. Becki and Ari Fleischer 4. Dana Worlock and Mary Ann Hawley

7

YOUNG AT ARTS’ “A NIGHT AT THE TONYS” 5. Sarah Ford

PROJECT MORRY SPRING BLAST 6. Greg Litch, Bobbie Wittenberg, Aimee and Jeff Skier

Think you belong in Flash? Send photos from your gala or charity event to Westchester 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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Health

Watch

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W H AT ’ S N E W I N M E D I C I N E A N D H O W Y O U C A N S TAY W E L L

WHEN FOODS

bring special dangers PHYSICIANS AND NUTRITIONISTS GO THE EXTRA MILE TO HELP KIDS WITH INHERITED METABOLIC DISORDERS

IT WAS THE KIND OF PHONE CALL NO NEW parent wants to get. Twelve years ago, Steve Bobker and Rosemary Loughran of Mohegan Lake heard from their pediatrician that the standard newborn screening test on their new son, Liam—the familiar heel-prick test—had found something unusual. Liam had tested positive for a rare inherited metabolic disorder called phenylketonuria, or PKU. A metabolic disorder is a defect in the body’s enzyme processes, which control the breakdown of food nutrients such as carbohydrates, fats and proteins, says David Kronn, M.D., Director of the Inherited Metabolic Disease Center at Maria Fareri Children’s Hospital at Westchester Medical Center. Enzymes also control how individual cells turn those nutrients into energy. “There are literally hundreds of metabolic disorders we know of, and many others we have not yet defined,” Dr. Kronn says.

These disorders are quite rare, affecting between 0.5 and 2 percent of the population, he adds. They can be mild, causing few or no health problems, or severe.

PKU is one of the more dangerous examples. Liam lacks the enzyme that breaks down a chemical called phenylalanine, an amino acid found in nearly all foods, but especially in protein-rich foods such as meat, dairy products and eggs. Phenylalanine is toxic to brain health and can cause mental retardation and behavioral and developmental problems.

The couple was stunned by the findings about their son. There was no family history of the disorder. “We’d known nothing about it,” says Loughran, who a year later gave birth to an unaffected daughter, Catriona. Fortunately, her son was in the care of experts.

In New York State, children who are found to 18

/

JUNE 2009

Twelve-year-old Liam Bobker fails to dodge a kiss from Mom, Rosemary Loughran.

have inherited metabolic disorders, either through the newborn screening test or—if the screening doesn’t detect the problem—when symptoms develop, are referred promptly to one of a handful of regional metabolic centers such as the one at Maria Fareri Children’s Hospital at Westchester Medical Center. There, Liam came under the care of Dr. Kronn and his team, beginning what may be a lifelong partnership.

There is no cure for inherited metabolic disorders.

Families must work with specialists at these centers to put their affected kids on a highly restricted dietary program, usually for life. They’re also frequently given medications: On Fridays, the hospital’s infusion center is dedicated to children with these conditions. In their first years, kids come to the center as often as every week to be checked for nutrient levels and monitored for adherence to their diets.

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3 sisters with one metabolic disorder A family we’ll call the Smiths has formed a special part-

Fareri Children’s Hospital at Westchester Medical

nership with the staff at the Inherited Metabolic Disease

Center. She was treated in the Pediatric Intensive Care

Center at Maria Fareri Children’s Hospital at Westchester

Unit and recovered completely from this episode, at

Medical Center. Their three daughters have all been

which point David Kronn, M.D., Director of the Inherited

affected by an inherited metabolic disorder called med-

Metabolic Disease Center, confirmed through more pre-

ium-chain acyl-CoA dehydrogenase (MCAD) deficiency.

cise blood testing that the cause of her coma had been

When middle daughter Tracy was born three years

MCAD deficiency. This discovery led to the beginning of

ago, newborn screening indicated she had this rare (1 in

daily lifelong care for the children and a strong relation-

20,000 births), potentially life-threatening condition,

ship between the family and Dr. Kronn. The Smiths’ third

which makes the body unable to convert fatty acids into

daughter, Brianna, was born two years ago; newborn

energy. While Mrs. Smith became ill with another condi-

screening confirmed she had MCAD deficiency as well.

tion and was rehospitalized days after the birth, her first-

The family has learned a lot about coping with the

born daughter, then 3-year-old Nicole, suddenly lapsed

condition the three girls share—with help from Dr. Kronn

into hypoglycemic shock. Unbeknownst to the family, she

and his staff. They have established a protocol in the

too had MCAD deficiency, though she’d been born before

event that the children do not eat regularly or become

screening was routine. Because of the condition’s effect

ill—they’re to be taken quickly to the Emergency Room

on energy production, being mildly ill or going six hours without food can make

“Dr. Kronn is extremely smart and

kids vulnerable to episodes of metabolic

knowledgeable,” says Mrs. Smith. “He

decompression that can be very dangerous.

provides guidance and walks us through

Nicole was rushed by paramedics to

emergency situations. Together we work

her local hospital, then brought to Maria

SHUTTERSTOCK

for prompt administration of IV fluids.

As they get older and more accustomed to their special diets, visit frequency may be reduced to monthly. Over time, special bonds develop between patients and staff.

Loughran calls the center “our support system, like extended family.

“Liam has his routine whenever he visits,” she explains. “He says ‘hi’ to the fish in the fish tank, presses every button on the baseball exhibit at the hospital, chats with everybody—he’s the mayor.”

Nutrition counseling plays an important role in the care of these children. Nutritionist Shideh Moffidi helps families figure out which foods can and cannot be consumed, finds specially formulated products that patients with diseases such as PKU may require, and teaches parents how much of each food type their kids need to eat— and how often—to stay healthy.

Compliance is a challenge for families, made tougher because many of the special foods don’t taste very good. Often, kids can’t eat the same goodies their friends

hard to keep the girls healthy.”

can. So the center tries to put some food fun into its patients’ lives. Twice a year, the hospital holds a “Sweet Swap” where, for once, kids with inherited metabolic disorders can heedlessly dig into an array of edible goodies, because they’re specially chosen with the kids’ dietary limits in mind.

Liam Bobker loves those events, his mom says.

“He finally has the ability to eat freely at an occasion outside his home, which most children can take for granted.” The staff loves them too—even Dr. Kronn joins in by playing games with the kids. He knows the swaps help almost as much as the medical care the center provides. “These treatments are tough, and we need to be aggressive to keep them doing well,” he says.

“Things like the Sweet Swaps help make it fun. It’s all part of what we do.” ■

To find out more about treatment for inherited metabolic diseases at Maria Fareri Children’s Hospital at Westchester Medical Center, please call 1-866-WMCPEDS or visit www.worldclassmedicine.com/MFCH.

David Kronn, M.D. WESTCHESTER

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Cystic fibrosis:

A bright day is coming DOCTORS EXPECT THERE WILL BE A CURE FOR THIS DEADLY GENETIC DISORDER

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SHUTTERSTOCK

SEVEN-YEAR-OLD DANIEL AURIGEMMA OF because most of its victims died by the time they reached Hawthorne has cystic fibrosis, a serious genetic disease. their teens. But things have changed rapidly, due to a But thanks to rapid medical progress in treating this recent explosion of knowledge about the genetic and condition, he’s likely to have a much longer and healthmetabolic mechanisms behind the disease. ier life than was possible for patients with CF just a few For a child to have CF, both parents must be caryears ago. riers of the genetic mutation that causes it. But Daniel’s CF is an inherited condition in which there’s a diagnosis was a surprise to his parents—Bonnie Jean, defect in a gene that regulates the flow of chloride, water now 39, and Richard, 43. There was no history of the and other electrolytes across cell membranes, explains condition in either of their families.

Sankaran Krishnan, M.D., a pediatric pulmoStill, when Daniel was just one day old, it nologist at the Armond Mascia Cystic was clear that something was wrong. His In Fibrosis Center at Westchester Medical stomach was distended, and an X-ray the 1950s, few Center. “When this flow is disturbed, showed that his colon was completely people with cystic there is less water and chloride in the blocked with the prenatal stool called fibrosis lived long cells’ secretions, which form mucus,” meconium. He needed nearly five enough to attend he says. “As a result, mucus gets thicker hours of surgery the next day, includelementary school. and more difficult to move out of organ ing the removal of a damaged portion Today, more than 40 systems such as the lungs and intestines. of his colon. percent are over 18.

That makes these systems more prone to “The doctor said he had never seen —Cystic Fibrosis Foundation infection, inflammation and blockages.” meconium so thick, and that Daniel probaCF is the most common life-shortening bly had CF,” says Bonnie Jean. “All I knew about genetic disorder among Caucasians in the United States.

CF was that it was a lung disease and kids die from it.

Lung disease is the main cause of death. The mucus We were devastated.” builds up and scars lung tissue, and it harbors infections She immediately made an appointment with Dr. that cannot be cleared with antibiotics. Until the past Krishnan, a specialist in CF care. “We were still in shock, decade or so, it was rare to encounter an adult with CF, but he said, ‘This appointment is more for you than the

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Daniel Aurigemma

baby, so you can understand the disease and its treatment.’

By the time we left, we felt a whole lot better.”

Dr. Krishnan told the Aurigemmas that many CF patients now live into their 40s and 50s—and one that his team treats is in her 70s. “Twenty years ago, fewer than 10 percent of my patients were 21 or older,” he says.

“Today, more than one-third are adults and more than half are 30 and older.” And that number should continue to rise rapidly, he says, as research focuses on two exciting areas of treatment.

The first involves new medications that perform the cellular duties the damaged genes cannot do. “We are testing drugs that can help the cells move the chloride and water out, so that the mucus does not thicken,” Dr. Krishnan says. At any given time, he says, he’s involved in three to five drug trials, funded by the Cystic Fibrosis Foundation, that are evaluating these new medications.

The second focus of research is in the brave new world of gene therapy. “The CF gene was discovered in 1989, and CF became one of the first diseases investigated for genetic therapy because it kills children,” Dr. Krishnan says. “A cure here could add 50 or 60 years to

Sankaran Krishnan, M.D.

“I have no doubt that, in 7-year-old Daniel’s lifetime, there will be a cure.”

some patients’ lives.”

Today, a genetic cure “is not ready for prime time,” he says. That’s because researchers have yet to discover an effective way to get a healthy gene into the cells to restore the metabolic balance needed to create normal mucus. “The solution could be five years away, or it could be longer,” says the doctor.

Until a cure comes, CF patients must endure a difficult regimen of treatments to maintain proper nutrition (the disease can disrupt the absorption of nutrients) and to keep airways clear. “CF affects different organ

systems in different people, and you can’t predict which ones it will affect,” Dr. Krishnan says. So far, Daniel’s lungs have been mostly spared, and his major problems have been intestinal. He has been in the hospital several times for the treatment of blockages, with special enemas and medication. He also has to take medicines, enzymes and fiber at every meal, which his teachers and school nurses help monitor, and he uses a nebulizer every night to keep his lungs clear.

Overall, though, Daniel is doing well. His weight is below normal, but his mother reports that “he’s very energetic, and it usually seems like nothing is wrong with him.” He takes karate classes and is interested in trying other sports. “He’s happy—even when he’s not feeling well, he has a great attitude.”

Dr. Krishnan says the entire family’s outlook is “amazing. Bonnie Jean is remarkable. She fights her child’s illness. She is very involved with the CF Foundation and raises funds to help research. We all have tremendous respect for her.”

Someday soon, her work and those of thousands of others may pay off big. Between the pharmaceutical and genetic options, Dr. Krishnan is convinced that science is very close to curing CF. Daniel Aurigemma, he says, has a great chance of seeing that day. “I keep telling Bonnie Jean we want to keep Daniel in good health until the cure arrives. We want him ready for it. I have no doubt that, in Daniel’s lifetime, there will be a cure. No doubt at all.” ■ To learn more about cystic fibrosis, visit the website of the Cystic Fibrosis Foundation at www.cff.org. And to find out more about the treatment of CF at Westchester Medical Center, please call 1-877-WMCDOCS or visit www.worldclassmedicine.com.

WESTCHESTER

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MYSTERY heart attack AN APPARENTLY HEALTHY WOMAN’S SUDDEN CRISIS HIGHLIGHTS THE DANGERS OF STRESS

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That’s when she ran back into the school and made her request of the principal.

An ambulance soon arrived to whisk D’Auria to a nearby community hospital, where doctors discovered she had gone into cardiogenic shock—her heart was pumping almost no blood, and her internal organs were failing as a result. The doctors ran tests to discover what had caused her heart attack, but they came up empty.

Her coronary arteries were not blocked.

The next day, D’Auria was sent by helicopter to Westchester Medical Center, which as a regional center is better equipped than community hospitals to handle such extreme emergencies. She was placed in the care of Alan Gass, M.D., Medical Director of Heart Transplant and Mechanical Circulatory Support, who ran tests of his own. He reviewed the other hospital’s evaluation and performed an ultrasound. He found that her heart had become misshapen, with a narrow neck at the top and an elongated form that tapered to a point. “It looked exactly like the shape described in medical literature as takotsubo syndrome,” he says.

That syndrome, first identified by Japanese physi-

SHUTTERSTOCK

WHEN ROCKLAND COUNTY SCHOOL PSYchologist Susan D’Auria rushed into the principal’s office one day last November, she had a startling request: “Please call 911,” she said. “I think I’m having a heart attack!”

And she was.

D’Auria, now 52, was no one’s idea of a likely heart-attack victim. She had been treated successfully for breast cancer eight years before, but her overall health was excellent. Her cholesterol was low, her blood pressure was usually low, and she wasn’t overweight. She was a nonsmoker, a healthy eater and an avid exerciser. But D’Auria almost died that day. Fortunately, she was saved by physicians at Westchester Medical Center, who attribute her attack to the sometimes unpredictable role of stress—and a frightening phenomenon known as takotsubo syndrome.

At a routine follow-up appointment last fall, D’Auria’s oncologist noticed that her blood pressure was higher than usual and suggested she see her personal physician. She made an appointment for November 4. But for three to four days before that date, she noticed unusual Alan Gass, M.D. symptoms. “I felt an adrenaline rush, like you feel in a fight-or-flight response,” she recalls. “It would come and go, but there was nothing to trigger it.” On the 4th, at work, she felt light-headed and fatigued and also had indigestion. She thought it was just a flu bug, but by the time she got to her car to leave for her doctor visit, she was too dizzy to drive. Quickly, things got worse. “I felt a heaviness in my chest,” she says. “I couldn’t catch my breath.”

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D’Auria’s heart

cians in 1991, is a sudden temporary should be able to go back to work soon.” had become weakening of the heart muscle. To Dr. Gass notes that cases of takotsubo the doctors who discovered the consyndrome are becoming more frequent, misshapen, dition, these hearts looked like the “partly because we now have a label for it that with a narrow we didn’t have before, but also because of trap Japanese divers use to capture octopi—“tako tsubo” is “octopus what’s going on in the world today.” Some neck and an trap” in Japanese. bodies are not prepared for the kinds elongated form. people’s The malady is also known as and levels of stress we face today, he explains, “broken heart” syndrome, because it and unfortunately medicine hasn’t yet learned is often associated with emotional stress. Typically it to identify such people in advance. comes on after a sudden and severe stressor, such as the Still, everyone should find a way to relieve stress. death of a loved one. But it can also be caused by persis“Some of my patients turn to God, some do yoga, some tent day-to-day stress, which seems to be the case for exercise more,” says Dr. Gass. “I try to help everyone find D’Auria, who says there were no traumatic incidents something to do that will complement the traditional leading up to her attack. “I had ongoing stress,” she says, Western medicine I practice, because I believe strongly “but who doesn’t?” that our physical health is linked to our inner core.”

Indeed, we all have stress in our lives. “But people Adds Dr. Gass of the syndrome that apparently react to stress differently,” says Dr. Gass. “We know that almost killed Susan D’Auria: “This is a striking example stress releases hormones such as adrenaline that can be of the mind-body connection that often leads to illness. toxic to the heart. Some people build up these toxins to As the healthcare crisis worsens, we must look inside the point where they cause real damage.” to prevent illness and shift the paradigm from treating D’Auria’s heart was so weak she needed a special diseases to preserving wellness.” ■ pump—a left ventricular assist device, or LVAD— implanted under her skin to pump blood to the rest of her Facts about body. This gave her heart time to rest and heal. After about takotsubo six days, the pump was removed and her heart took over syndrome again. She stayed at the medical center until just before Thanksgiving, and then spent another • It affects women far more week at a cardiac rehabilitation facility closer often than men. Some to her home. By spring, she was doing research indicates nearly well. “I tried to garden in April and was nine out of 10 cases occur in quickly out of breath,” admits the women, and of those, almost Highland Mills resident, who is married all are in women 50 or older. to a high school counselor and has two col• In one study, 11 percent of lege-student sons. “But for daily activities like patients experienced a recurrence of symptoms over a walking and climbing stairs, I am back to 100 percent.” four-year period. About 3.6 percent of cases were “She looks great,” says Dr. Gass. “She went from fatal; most of these were in patients with other underbeing almost dead and on mechanical life support to lying health problems. where her heart function is now totally normal. She • For the vast majority of patients, it appears that the syndrome is temporary and completely reversible.

• Many doctors recommend long-term treatment with To learn more about the treatment of heart attacks and heart disease at Westchester Medical Center,

medications that block the potentially damaging effects of stress hormones on the heart.

please call 1-877-WMC-DOCS or visit www.world classmedicine.com.

Sources: Mayo Clinic, American Journal of Cardiology

WESTCHESTER

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Health

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NEW ORGANS =

new challenges

A SPECIAL CENTER HELPS PATIENTS DEAL WITH LIFE BEFORE AND AFTER TRANSPLANT

BARRY MARSHALL WILL NEVER FORGET THE patients simply can’t afford the antirejection drugs and bone-marrow transplant patient he met when he other medications they need. worked at a Cincinnati hospital 10 years ago.

“Patients are usually on 11 to 12 medicaAmericans “He’d literally been given 48 hours tions after surgery, and these can have a retail are on to live,” recalls Marshall. “Just after I met cost of $3,000 to $6,000 a month,” says Marwaiting lists for him, his donor match was found and he shall. “Even with the best insurance, if you more than 100,000 had his procedure. A few weeks later, I pay a flat $20 copay, that’s still $220 a month new organs. saw him in the hallway and he looked out of pocket. Medicare requires a 20 percent —United Network perfectly healthy. I was hooked.” copay, which can be $600 to $1,200 a month— for Organ Sharing Marshall understood from that day for people who may already be struggling.” how transplant procedures can give seriously ill Though the center’s direct financial aid to people a new lease on life and health. Now, as Vice patients so far must be capped at $250 per qualified President of Transplant Services at Westchester Medical applicant—“I wish we had a big pot of money, but we Center, he has helped to establish a Transplant Resource don’t,” says Marshall—the facility also helps patients Center dedicated to meeting the varied needs of transfind other resources, through pharmaceutical companies plant patients before and after their operations. and such groups as the National Foundation for TransThe center, which opened in January, seeks to plant, which also have financial assistance programs. educate transplant patients about the procedures and “For example, some drug companies offer antirejection their financial options and to improve their quality of drugs free for the first month,” adds Marshall. life before and after surgery. It guides transplant candiThe center currently receives most of its funding dates through what can be years on the waiting list for a from the Westchester Medical Center Foundation, but new organ. The center assists them in planning—for does its own fundraising as well. It hopes to serve between example, helping them arrange home care when needed.

75 and 125 patients every year, most of them living at or It helps them find transportation to below the poverty level. and from doctor visits. And after their “The hardest group to help is the working poor,” operations, it provides counsel in dealsays Marshall, “because they earn too much for Mediing with what comes next. caid, but not enough to support themselves with comAs Marshall explains, finances mercial insurance.” can be a big problem for transplant Marshall says his goal is simple: “I want to make patients. While health insurers and sure no transplant patient has to choose between food Medicare and Medicaid pay the hunand the medication he or she needs.” ■ dreds of thousands of dollars a transBarry Marshall To find out more about transplants or the Transplant plant operation can cost, they don’t Resource Center at Westchester Medical Center, always cover posttransplant care, please call 1-877-WMC-DOCS or visit www.world including vital medications to prevent organ rejection. classmedicine.com.

The sad result is that some new organs fail because

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From uniform to gown WHEN IT WAS TIME FOR A PROCEDURE, THESE HOSPITAL EMPLOYEES

COURTESY OF WESTCHESTER MEDICAL CENTER

CHOSE THE PLACE THEY COME EVERY DAY

DIANE TUTTLE THERE WAS NO QUESTION where Diane Tuttle would go, two years ago, when she required an operation. Tuttle, 47, has a history of mitral valve prolapse and heart arrhythmia. She needed an internal cardiac defibrillator implanted as a safety net in case she suffered a particularly bad arrythmia. She had the procedure at Westchester Medical Center, where she has worked for 26 years.

It wasn’t the first time she’d turned to her employer— and that of her husband, Ken, a night nursing supervisor. At Westchester she’s been admitted with kidney stones, he underwent a hip repair and the Tuttles’ children—Russell, 17; and Holly, 13—had their tonsils removed. And in 1986, Ken was one of the first patients there to have a bonemarrow transplant—it cured his chronic myeloid leukemia.

The couple, Sugar Loaf residents, even met at the Medical Center—23 years ago, when Diane was working in the inpatient pediatrics unit and Ken was a corrections officer who guarded hospitalized patients.

Today Tuttle is Assistant Nursing Care Coordinator at the Children’s Surgery Center at Westchester’s Maria Fareri Children’s Hospital. On April 8, she and Ken celebrated their 19th anniversary with a trip to Florida.

ROSEMARIE TRENTACOSTA NO CAUSE IS DEARER TO Rosemarie Trentacosta than encouraging people to sign up as organ donors. At 42, she has undergone four organ transplants, the last two at her workplace, Westchester Medical Center.

“Organ recipients are average, hard-working people who are all around us,” she says.

Trentacosta, a registered nurse in Ambulatory Surgery, was born with a genetic disorder called hyperoxaluria. Her liver was missing a vital enzyme, which caused crystals to build up in her kidneys and destroy them when she was just 15.

She received a cadaver kidney the following year, but after 18 years hyperoxaluria caused it to fail, as it did a kidney from her brother that she received in 2001. The only cure: a combined kidney and liver transplant to provide the enzyme her body required. In 2003, Trentacosta received both organs at WMC. “After working at Westchester for 20 years, several of them taking care of transplant patients, I knew there was no other place for me,” she says. “The expertise of our whole transplant team is the best in the world.”

An avid traveler, the Bedford Hills resident has trips to Vancouver and San Francisco planned for this year.

DAWN MCNAB BEFORE DECIDING TO undergo gastric bypass surgery at Westchester Medical Center—where she works— Dawn McNab, 45, considered having the procedure at another hospital, where she could be anonymous.

“In the end, my health won out over vanity,” says the Yonkers resident with a laugh.

“I knew I’d be in the best hands with Drs. Ashutash Kaul and Thomas Cerabona and the nurses in our recovery room. Having this surgery was the best thing I’ve ever done for myself.” She’s lost 120 pounds since the July 2008 bypass, which she underwent to ward off future health problems.

For 15 years, McNab has been a clerk on the evening shift in Westchester’s Trauma Intensive Care Unit. Patients in her unit are either critically ill or recuperating from surgery to repair an injury from a traumatic event such as a motor vehicle accident. She finds it rewarding to help their families cope during a difficult time.

Working evenings allows McNab to pursue a nursing degree at Westchester Community College. She isn’t sure what area of nursing she’d like to specialize in, she says, but adds: “I’ve had a lot of encouragement from my coworkers.” ■ WESTCHESTER

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SUNDAY, JUNE 28 Individual or 2-Person Relay Teams START: 8 A.M. Westchester Medical Center, Valhalla Campus ENTRY FEE: Individuals: $50, $60, $70 on Race Day Teams: $80, $100, $120 on Race Day 10-week training schedule available online at www.nytri.org

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THE GREEN ISSUE

by Caroline Goyette

YOUR GUIDE TO GREEN EATING

(and we don’t mean spinach!)

MASTERFILE

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

DID YOU KNOW YOU CAN FIGHT GLOBAL WARMing 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 “low-carbon,” diet, you can help reduce emissions—and it’s also much better for you.

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

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

WESTCHESTER

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THE GREEN ISSUE

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

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

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

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

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

b) a couple times a week

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

c) rarely

c) I always eat my leftovers the next day.

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

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

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

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

d) I don’t eat seafood.

b) I occasionally throw things out.

4. What’s your starch of choice?

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

a) bread b) pasta

8. Breakfast is usually: a) cereal with milk

c) rice

b) yogurt and fruit

a) prepared snacks like pretzels, chips or popcorn

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c) scrambled eggs and toast

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

MASTERFILE

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

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

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

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

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

d) 4 or more times a week

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

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

Next task? Share your strategies with others.

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

c) 2–3 times a week

a) grilled cheese

10–18 POINTS:

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

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

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

LEIGH BEISCH

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

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

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

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

11) a = 1; b = 2

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

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

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

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

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

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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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2

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

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

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

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

JILL CHEN; GORDANA

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

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

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

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

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

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

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

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

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

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

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

4

3

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

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

Avoid highly processed, packaged foods.

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

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

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

DIRTY DOZEN: Most contaminated produce

and seasonal produce packs a bigger punch than organics,

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

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

Still, organic produce has environmental benefits: The

Peaches

Cherries

Apples

Lettuce

Sweet bell peppers

Grapes, imported

Celery

Pears

Nectarines

Spinach

Strawberries

Potatoes

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

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

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

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

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

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

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

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

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

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

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

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

CINNAMON—may help with blood-sugar management,

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

lower cholesterol and reduce your risk of diabetes. How to

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

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

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

coffee or hot chocolate.

guessing is being adventurous in your use of herbs and

GINGER—soothes nausea and may have cancer-fighting

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

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

research suggests they pack added health benefits:

addition to stir fries, marinades and vinaigrettes.

CHILI POWDER—may act as a pain reliever for conditions

OREGANO—this antioxidant superstar is a powerful anti-

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

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

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

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

SAFFRON—may have powerful antidepressant effects.

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

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Earth-minded MAKEOVER 34

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At

HOME

by Debbie Bolla Photography by

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

THIS ECO-FRIENDLY REDESIGN 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, N.J., 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, N.J., 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 36

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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, N.J., 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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THE GREEN ISSUE

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

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

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

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

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

I also skipped my usual Starbucks (sure,

PHOTOS OF MARIA LISSANDRELLO BY CHRISTOPHER BARTH

Y DA 1: Green awakening

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by Maria Lissandrello

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

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

JOCICALEK

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

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

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

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

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

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

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

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

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

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

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

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Light right

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Y DA 5: Unplugged!

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

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

Y DA 6:

Shopping smart

I put it off till now. The supermarket run.

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

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

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

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

CARSTEN REISINGER

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

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

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

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

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

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

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

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

ratty college 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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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.

WESTCHESTER

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Westchester 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

Mangia verde

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JUNE 2009

• All credit cards accepted

JOE VAUGHN

Association

44

SPECIAL PROMOTION

WESTCHESTER MEDICAL CENTER

in the news

Check Us Out on the Web Westchester Medical Center is excited to be participating in the online social networking frenzy!

We invite you to be our “follower” on Twitter (www.twitter.com/ westchestermed and www.twitter. com/mfchatwmc), our subscriber on YouTube (www.youtube.com/ westchestermedctr) and a listener to our Health & Life Podcasts HUAN SUE ZHOU, M.D., RECORDS (www.worldclassmedicine.com/ HER LATEST WESTCHESTER MEDICAL CENTER PODCAST. podcasts). These are free and easy ways to keep up to date with what’s going on at Westchester Medical Center and get the latest health news from some of our top experts. Not familiar with these social networking sites? Just type in the web addresses (URLs) mentioned and see what they’re all about.

Heart to Heart Discussion

Celebrating Children in the Hudson Valley Maria Fareri Children’s Hospital at Westchester Medical Center is an advocate for children’s health and wellness and not unexpectedly, was right in the thick of things during Kids’ Weekend 2009.

On Saturday, April 18, the advanced care facility for the Hudson Valley participated in the WHUD Kids’ Fair held at the Westchester County Center. There, families from around the area picked up health and wellness tips from hospital experts, learned about procedures through fun and educational interaction with medical displays and took a virtual trip on a Stat Flight helicopter.

The next day, thousands of people from around the Hudson Valley Region gathered on the campus of Westchester Medical Center for the fifth annual Go the Distance Walk and Family Fun Day. The event, which included a walk around the campus, vendor booths and carnival-like games for kids of all ages, raised more than $430,000 for Maria Fareri Children’s Hospital, which will go toward special programs developed specifically for the hospital’s patients.

WMCintheNews_0609REV1.indd 1

Heart transplant patient and Westchester Medical Center volunteer David Holt has a heart-to-heart talk with Aaron Cohen, one of Westchester Medical Center’s recent heart transplant patients. David had a heart transplant in April of last year and now makes it a point to provide new heart transplant patients with a cap emblazoned with the date of their transplant. Mr. Cohen received his heart on Saint Patrick’s Day, 2009. The two shared a few laughs during a recent conversation after Mr. Cohen’s latest biopsy at the Heart Institute.

WMC has performed six heart transplants so far in 2009— three of which were performed in the span of one week. Two of those transplants were actually performed on the same day within six hours of each other!

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where TO EAT

If you’ve got a craving, there’s a dining establishment in Westchester County (or nearby) that will satisfy it.

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

ARMONK

• 4 W. Main St., Irvington • 866-933-5478

Division St., Peekskill • 914-739-6380

OPUS 465 Contemporary cuisine in an unpretentious environment. • 465 Main St., Armonk • 914-273-4676

IRVINGTON-ON-HUDSON

ZEPHS’ Global soul food. • 638 Central

BEDFORD

Avenue, Peekskill • 914-736-2159 RED HAT ON THE RIVER Upscale eatery

featuring contemporary American cuisine.

• 1 Bridge St., Irvington-on-Hudson • 914-591-5888

BISTRO TWENTY-TWO Romantic setting for

PORT CHESTER F.I.S.H. Mediterranean take on seafood. • 102

Fox Island Rd., Port Chester • 914-939-4227

French bistro fare. • 391 Old Post Rd. (Rt. 22), Bedford • 914-234-7333

LARCHMONT

BRIARCLIFF MANOR

French and Asian accents. • 121 Myrtle Blvd., Larchmont • 914-834-1244

LA PANETIÈRE Contemporary French cuisine.

• 530 Milton Rd., Rye • 914-967-8140

favorites like fajitas. • 2 Union St., Briarcliff Manor • 914-944-4380

MAMARONECK

SCARSDALE

TOLLGATE STEAKHOUSE Known for prime

MERITAGE New American cuisine in a chic

TERRA RUSTICA Classic Italian with salads,

porterhouse steak. • 974 E. Boston Post Rd., Mamaroneck • 914-381-7233

Manhattan-style setting. • 1505 Weaver St., Scarsdale • 914-472-8484

RYE

PLATES New American menu with Italian,

GUADALAJARA Festive Mexican including

pastas and seafood. • 550 N. State Rd., Briarcliff Manor • 914-923-8300

SLEEPY HOLLOW

C H A P PA Q U A

WASABI Relaxed atmosphere serving sushi,

sashimi and hot dishes. • 279 N. Broadway, Sleepy Hollow • 914-332-7788

CRABTREE’S KITTLE HOUSE An award-

winning wine cellar complements American fare. • 11 Kittle Rd. (off Rt. 117), Chappaqua • 914-666-8044

SOUTH SALEM LE CHÂTEAU Classic French dishes in a Tudor mansion built by J.P. Morgan. • Rts. 35 and 123, South Salem • 914-533-6631

DON EMILIO’S AT LOBO’S CAFÉ Vibrant, upscale Mexican eatery. • 57-59 King St., Chappaqua • 914-238-2368

TA R R Y T O W N

CORTLANDT MANOR MONTEVERDE Fine Continental menu with a

view of the Hudson River. Fresh lobster, beef and lamb. • 28 Bear Mountain Bridge Rd., Cortlandt Manor • 914-739-5000

M I L LW O O D SPACCARELLI’S RISTORANTE

Neighborhood eatery emphasizing Abruzzese cuisine. • 238 Saw Mill River Rd., Millwood • 914-941-0105

C R O T O N FA L L S PRIMAVERA Regional Italian cuisine. Try the jumbo shrimp parmigiana or grilled Scottish salmon. • 595 Rt. 22, Croton Falls • 914-277-4580

MOHEGAN LAKE BELLA VITA Italian spot known for home-

made pumpkin ravioli. • 1744 E. Main St., Mohegan Lake • 914-528-8233

CROTON-ON-HUDSON

MOUNT KISCO

OCEAN HOUSE New England–style seashore

fare including steamers, grilled wild salmon and fried clams. • 49 N. Riverside Ave., Croton-onHudson • 914-271-0702

COCO RUMBA’S Nuevo Latino menu spotlighting seafood and exotic drinks.

• 443 Lexington Ave., Mount Kisco • 914-241-2299

DOBBS FERRY

NEW ROCHELLE

TOMATILLO Authentic Mexican fare featuring

CITY CHOW HOUSE Asian-Latin fusion

in-season local ingredients. • 13 Cedar St., Dobbs Ferry • 914-478-2300

cuisine in a modern setting. • 1 Radisson Plaza, New Rochelle • 914-576-4141

HASTINGS-ON-HUDSON

NORTH SALEM

HARVEST-ON-HUDSON Mediterranean

VOX French bistro serving eclectic fare from

cuisine, with river views. • 1 River St., Hastings-on-Hudson • 914-478-2800

foie gras to burgers. • 721 Titicus Rd., North Salem • 914-669-5450

IRVINGTON

PEEKSKILL

FLIRT SUSHI LOUNGE Japanese eatery

DIVISION STREET GRILL Food with

known for provocatively named sushi rolls.

a contemporary American flair. • 26 N.

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JUNE 2009

EQUUS RESTAURANT French fare served at Castle on the Hudson. • 400 Benedict Ave., Tarrytown • 914-631-3646

THORNWOOD ABIS JAPANESE RESTAURANT Traditional Japanese cuisine plus steakhouse hibachi. • 14 Marble Ave., Thornwood • 914-741-5100 AZZURRI Mediterranean fare served in a

Tuscan villa atmosphere. • 665 Commerce St., Thornwood • 914-747-6656

TUCKAHOE AN AMERICAN BISTRO Bright eatery featuring quesadillas, lamb and chicken. • 296 Columbus Ave., Tuckahoe • 914-793-0807

WEST HARRISON AQUARIO Brazilian and Portuguese cuisine specializing in seafood. • 141 E. Lake St., West Harrison • 914-287-0220

WHITE PLAINS BLUE Asian-influenced American fare featuring osso bucco. • 99 Church St., White Plains • 914-220-0000 MORTON’S, THE STEAKHOUSE

Chicago-based steakhouse. • 9 Maple Ave., White Plains • 914-683-6101

YONKERS BISTRO CHARTREUSE Modern updates of French classics. Extensive wine list. • 35 Main St., Yonkers • 914-969-1006 ZUPPA RESTAURANT & LOUNGE Innovative Italian with homemade pasta. • 59 Main St., Yonkers • 914-376-6500 ■

CC

WHERE TO EAT

BY CUISINE

The Caravan Connection™ Hand-Knotted Antique and New Oriental Rugs, Custom Tibetan Carpets.

Cleaning, Appraisals and Repair Services Available.

Mike and Mary Lynn McRee AMERICAN: An American Bistro, Tuckahoe • Crabtree’s Kittle House, Chappaqua •

Division Street Grill, Peekskill • Meritage, Scarsdale • Morton’s, The Steakhouse, White Plains • Ocean House, Croton-onHudson • The Olde Stone Mill, Tuckahoe • Red Hat on the River, Irvington-on-Hudson • Tollgate Steakhouse, Mamaroneck

14 Main Street, Bedford Hills, New York 10507 |

(914) 666-0227

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12/2/08 2:57:03 PM

ASIAN: Abis, Mamaroneck and Thornwood • Flirt Sushi Lounge, Irvington • Wasabi, Sleepy Hollow

CONTINENTAL: Monteverde, Cortlandt

Manor • Opus 465, Armon FRENCH: Bistro Chartreuse, Yonkers • Bistro Twenty-Two, Bedford • Equus Restaurant, Tarrytown • La Panetière, Rye • Le Château, South Salem • Vox, North Salem ITALIAN: Bella Vita, Mohegan Lake •

Primavera, Croton Falls • Spaccarelli’s Ristorante, Millwood • Terra Rustica, Briarcliff Manor • Zuppa Restaurant & Lounge, Yonkers MEDITERRANEAN: Azzurri, Thornwood • f.i.s.h., Port Chester • Harvest-on-Hudson,

Hastings-on-Hudson MEXICAN: Don Emilio’s at Lobo’s Café,

Chappaqua • Guadalajara, Briarcliff Manor • Tomatillo, Dobbs Ferry

MULTI-ETHNIC: Aquario, West Harrison • Blue, White Plains • City Chow House, New Rochelle • Coco Rumba’s, Mount Kisco • Plates, Larchmont • Zephs’, Peekskill

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The Center for Cosmetic Dentistry Dr. Robert Rioseco, best known for porcelain veneers, implants, whitening

5/15/09 4:15:40 PM

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and all phases of general dentistry, has doubled the size of his state-of-the-art office and teaching facility. Dr. Rioseco offers the newest, and most comfortable, dental technology including Invisalign clear braces for adults and teens. In addition, the center’s Cerec machine digitally designs a perfect-fitting crown in one day, eliminating the need for temporary crowns and multiple visits. roBert rioSeco, ddS 147 UnderHill avenUe weSt HarriSon | 914.761.8229

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Mindful Moves Pilates Center “Our clients, men and women ages 15 to 80 plus, many of whom come to us with back pain, are benefiting from the healing properties of Pilates,” says Lesly Levy, senior teacher, trainer and owner of Mindful Moves Pilates Center. The method consists of a series of coordinated exercises that target the core, increase overall strength

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Visit our brand new state-of-the-art facility for a complimentary cosmetic consultation We

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Today, it’s possible, and affordable, to have your own personal trainer and nutritionist to help make your fitness and health goals attainable. The Personal Training Institute’s Fitness and Nutrition Programs are designed by a professional team of exercise physiologists and registered dietitians. Westchester is proud to have two new PTI locations, in Rye Brook and New Rochelle. (See ad on page 51) Wykagyl Shopping Center

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Sarlin Opticians & Eye Designs of Armonk Len Captan, owner and ophthalmic dispenser of Sarlin Opticians and Eye Designs of Armonk, prides himself on caring for your eye health and fashion sense with up-to-date, high-end frame styles. These Manhattan-style boutiques are considered “Westchester’s hidden gems.” Using the highest-quality lenses and fashion sense, Len and his staff of professional opticians, pride themselves on top-notch customer service, always making each client number one.

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Simply Fit An innovative fitness and weight-loss program has been launched by the new management team at Simply Fit, a local women-only health club offering a friendly, nurturing environment. Clients get a detailed, easy-to-follow personalized workout program and state-of-the-art

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Kenneth S. Magid, DDS | Henry Rapp III, DMD Advanced Dentistry of Westchester 163 Halstead Avenue l Harrison 914-835-0542 l adofw.com

{ Ultimate Health & Fitness Guide }

well as some of your Westchester neighbors, but they look so natural

classes and equipment. Simply Fit’s proprietary, award-winning weight-loss program is based on healthy eating rather than deprivation dieting. Massage therapy and childcare are also available.

1000 East Boston Post Road Mamaroneck 914.670.0600 www.simplyfitforwomen.com

Visiting Nurse Services in Westchester Founded in 1901, VNSW is a not-for-profit, Medicare-certified home healthcare agency serving Westchester residents of all ages, their families and caregivers.

VNSW provides skilled nursing care; physical, occupational and speech therapy; home health aide services; medical social work services; and community health education programs.

The agency’s services exceed the Community Health Accreditation Program (CHAP) National Standards of Excellence for home care.

360 Mamaroneck Avenue | White Plains 914.997.7912 | 1.888.for.vnsw www.vns.org

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Pilates…

It’s all we do, so why not visit the experts at

Mindful Moves Pilates Center a Power Pilates Teacher Training Center

293 Lexington Avenue Mount Kisco

(914) 244-0199 Privates, Semi-Privates, and Group (mat, tower and ball) classes available.

Owner selected as one of the county’s best (Westchester Magazine, January 2005), is a Sr. Teacher Trainer for Power Pilates Inc. (NYC) and a presenter for the 2009 PMA Conference.

All instructors full certified.

Check us out at www.mindfulmoves.com

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Be THERE JUNE June 13 and 14—Join Jim Jinkins, creator of Doug, PB&J, Jojo’s Circus and more, for CARTOONS IN THE PARK!—an outdoor exhibit with guided walks and stories, 1 p.m. to 3 p.m. at the Ward Pound Ridge Reservation in Cross River. Cost: $4 parking fee with Westchester County Park Pass, $8 without. Preregistration required. Call 914-864-7319 or visit www.westchestergov.com/parks for more information.

June 20 and 21—Hear beloved

musicians Susan Tedeschi, Arlo Guthrie, Richie Havens, Alejandro Escovedo, Pete Seeger and more at CLEARWATER’S 2009 GREAT HUDSON RIVER REVIVAL at

Croton Point Park in Croton-onHudson. Tickets: $65 to $115. Visit www.clearwater.org/festival for more information.

June 26—See alt-county favorites OLD 97’S, 8 p.m. at the Tarrytown

Music Hall in Tarrytown, with an opening solo set by lead singer Rhett Miller.

BIG BAD VOODOO DADDY: 100 YEARS OF CAB CALLOWAY July 23—Get into the swing of things at this big band–style revival, 8 p.m.

at the Paramount Center for the Arts in Peekskill. Tickets: $25 to $45. Call 914-739-2333 or visit www.paramountcenter.org for more information.

Tickets: $32 to $40. Call 914-6313390 or visit www.tarrytownmusic hall.org for more information.

JULY July 3—Enjoy music and fire-

works at KENSICO DAM MUSIC FEST with the Westchester Philharmonic, 8 p.m. at Kensico Dam Plaza in Valhalla. FREE. Call 914-864-PARK or visit www.westchestergov.com/parks for more information.

July 21—Spread your blanket for SUMMER MOVIE MADNESS: IRONMAN (rated PG-13), also fea-

BRONXVILLE FARMERS’ MARKET

/

JUNE 2009

July 25—Give the kids a dose of

culture at a FAMILY CONCERT: PROKOFIEV’S PETER AND THE WOLF, performed by the Orchestra

of St. Luke’s, 4 p.m. at Caramoor in Katonah (for children ages 6 and up). Tickets: $10 to $25. Call 914-232-5035 or visit www.cara moor.org for more information. ■ SEND EVENT LISTINGS TO:

Saturdays through November 22—Shop for

Westchester Health & Life, 110

locally grown produce, pasture-raised meats and poultry, honey, pickles, artisanal cheese, baked goods and more, 8:30 a.m. to 1 p.m. at Stone Place and Paxton Avenue, rain or shine. FREE. Call 914-479-2246 or visit www.bronxvillechamber.com/ farmers-market.htm for more information.

Summit Avenue, Montvale, NJ 07645; fax 201-782-5319; e-mail editor@wainscotmedia.com. Listings must be received four months in advance of the event and must include a phone number that will be published.

EVERETT DIGITAL; SHUTTERSTOCK

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turing a barbecue with hot dogs, hamburgers and salads, 7 p.m. at Tibbetts Brook Park in Yonkers.

Tickets: $10, FREE for children under 3. Call 914-231-2865 or visit www.westchestergov.com/parks for more information.

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What’s HAPPENING SUPPORT GROUPS For more information, visit www.worldclassmedicine. com.

■

Congestive Heart Failure Support Group

Meets on the first Tuesday of every month, 3:30– 4:30 p.m. Call 914-493-1730 for additional information.

■

Hepatitis C Support Group

Meets every other Wednesday, 6–8 p.m., in the Cedarwood Hall Conference Room on the first floor. Call 914-493-7641 to learn more.

■

Living With Multiple Sclerosis

For information, call the Behavioral Health Center Outpatient Department at 914-493-2621.

■

Radiation Medicine Support Group

Meets every Wednesday, 11 a.m.–noon, in the Department of Radiation Medicine conference room. Call 914493-8561 for additional information.

■

Stroke Support Group

Meets the second and fourth Tuesdays of each month, 6–7:30 p.m. Call 914-493-1573 for more information.

■

at W e s t c h e s t e r M e d i c a l C e n t e r

Children’s Hospital at Westchester Medical Center.

Guests will enjoy the opportunity to visit about 20 personally owned yachts, docked with Long Island Sound as a backdrop. Food, cocktails, a steel drum band and a glorious sunset add to the special atmosphere of the evening. Tickets are $75 each. For more information, call Margie Ostrower, Director of Special Events, 914493-5914, or e-mail ostrowerm@wcmc.com.

10th Annual Westchester Medical Center Golf Tournament

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Monday, October 5. The prestigious Trump National

Golf Club in Briarcliff Manor is the setting for Westchester Medical Center’s 10th annual Golf Tournament, co-chaired by Harold Moskowitz, partner, Wilson, Elser, Moskowitz, Edelman & Dicker LLP, and David Asprinio, M.D., Chairman and Director, Department of Orthopedic Surgery, Westchester Medical Center. Reservations for this annual event will go quickly. For information on sponsorship opportunities, please call 914-493-8029.

Weight-Loss Surgery Support Group

Meets twice monthly on Thursdays at 6 p.m. at the Medical Arts Atrium, 19 Bradhurst Avenue, Suite 1700, Hawthorne.

LEARNING FOR LIFE Learning for Life is Westchester Medical Center’s series of free seminars held in the Conference Center at Maria Fareri Children’s Hospital. Parking is available in the Children’s Hospital lot; check in at the security desk. For additional information or to register, call 1-877-WMCDOCS or visit www.worldclassmedicine.com.

■

Weight-Loss Surgery Seminars

Thursdays, June 11, July 16 and 30, 4:30–6:30 p.m.; June 25, 5–7 p.m. If you are overweight, you may be a candi-

date for bariatric (weight-loss) surgery. Here, bariatric surgeons explain the details of the latest minimally invasive surgical procedures.

SPECIAL EVENTS ■ Eighth Annual Westchester Medical Center Biathlon

SHUTTERSTOCK

Sunday, June 28, Macy Oval, Westchester Medical Center Campus. Are you ready to run 2 miles, bike 15 miles and run 2 more miles? You can compete alone or as a team in this New York Triathlon Club– sanctioned event. To register, go to www.NYTRI.org. To learn about sponsorship or volunteer opportunities, call 914-493-8029.

■

First Annual Yacht Hop

Saturday, July 18. American Yacht Club is proud to pre-

sent the first annual Yacht Hop to benefit Maria Fareri

■

Westchester Running Festival

Sunday, October 11. Westchester Medical Center is

proud to present the Westchester Running Festival, featuring a half marathon and 10K. The festival also includes a free half-mile Fun Run for Kids. For additional information, visit www.worldclassmedicine.com.

■ Fifth Annual 100.7 WHUD Children’s Miracle Network Radiothon

Wednesday, November 11 through Friday, November 13. Broadcasting live and on location from the lobby of

Maria Fareri Children’s Hospital at Westchester Medical Center. The fifth Annual WHUD 100.7 Children’s Miracle Network Radiothon will benefit the world-class advanced pediatric care at Maria Fareri Children’s Hospital at Westchester Medical Center. ■ WESTCHESTER

H E A LT H & L I F E

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faces of WESTCHESTER

S c o o p t ro u p e S iblings Maeve, Aedan, Brendan and Terence Roney of Pleasantville enjoy some sweet treats during Free Cone Day (April 21) at the Ben & Jerryâ&#x20AC;&#x2122;s in Mount Kisco.

SARAH SIMONIS

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