Bergen Health & Life's January 2009 issue

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January 2009 / $3.95

THEGREENISSUE!

health&life

10 local environmental

do-gooders

Eco-chicfashions

‘My week ofgreen living’

A ‘reuse,recycle’ home

makeover

+ QUIZ: How green is your diet?

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Visit Dr. Zubowski where you will be greeted by his experienced medical support team dedicated to giving you the highest quality professional care. From your initial consultation,through your final post-operative visit, our compassionate caring staff will guide you every step of the way.

Dr. Zubowski understands how plastic andreconstructive surgery affects and enhances the lives of his patients. Through the quality and expertise of his work and his ability tounderstand his patients’ needs…you will reveal the beauty within.

FACE LIFTS • EYELID ENHANCEMENTS • RHINOPLASTYLIPOSUCTION • TUMMYTUCK

BREAST ENLARGEMENT, LIFTS, REDUCTIONSKIN CARE • BOTOX • MASSAGE THERAPY

ASK ABOUT OUR BREAST RECONSTRUCTION SUPPORT GROUP

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www.drzubowski.com

Board-Certified: General Surgery. American Board of Surgery,Plastic Surgery, American Board of Plastic Surgery.

Member: American Society of Plastic Surgeons. American Society for Plastic Surgery.

Reveal The Beauty Within…TM

TOP DOCTOR:Dr. Zubowski has been named one of New Jersey's

Top Cosmetic Surgeons 3 consecutive years by Castle Connelly Ltd., one of the country’s

leading medical research firms, and America’s Top Surgeons

by Consumers Research Council of America.

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A Tradition of QualityTHE COMPLETE SOURCE FOR INTERIOR DESIGN!

A Tradition of QualitySince 1982

14,000 Square Feet of ShowroomPacked to the Rafters with the FinestHome Furnishings and Accessories Available

131 Route 46 WestFairfield

973.575.8317www.whitehousefurniture.com

White House Furniture, Inc.WH DISTINCTIVE HOME FURNISHINGS

DISCOVER THE MAGIC WE CAN CREATE IN YOUR HOME.

THE COMPLETE SOURCE FOR INTERIOR DESIGN!

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BEATA PIECZARA, M.D., Medical Oncologist and Hematologist

YADYRA RIVERA, M.D., Medical Oncologist and Hematologist


At Holy Name Hospital, we’re using innovative ways to treat cancer with targeted

therapies that offer greater accuracy and fewer side effects. You’ll also benefit from our

participation in national clinical trials, new radiation therapies and leading-edge technology.

You’ll talk with all of our cancer specialists together. During your consultation, you’ll get

a customized plan of care—one that lets you get back to your life. Because we know that’s

the best medicine of all.

To learn more or make an appointment, call 877-HOLY-NAME (465-9626).

Your health. First. • www.holyname.org • 718 Teaneck Road • Teaneck, NJ 07666


January 2009

Things we love Style conscience These earth-friendly fashionswill make others green with envy.

Essential BergenPatriotic pie Our judges make their pick for thebest apple pie made with locally grown produce.

Flash Captured moments around the county

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

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

Bergen gourmetMangia verde Wth chef Mario Batali at the helm,Manhattan’s Del Posto—a Certified GreenRestaurant—is refined, different and memorable.

Where to eatYour Bergen County dining guide

Be there! A listing of local events you won’twant to miss

Faces of BergenSmart shopper

Editor’s letter

Bergen buzz· Friendly fare · Buy the bushel ·Better beauty · Earth throws are easy · Want not? Waste not!

‘My week of green living’An average working Bergenite promises to follow aneco-friendly lifestyle for seven days. Here’s what shelearned—and how she fared.

Locals go green!How 10 area people and businesses became eco-conscious—with good results

At home / Earth-minded makeoverThe redesign of a local living space proves that sustainable can be stylish.

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

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Contents

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COVER IMAGE: JOHN BLOCK

Features

Departments 64

65

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You’ll love themso much, you’ll

want to put themon pedestals.

Discover everything Miele has to offer at Reno’s Appliance,more than just the best price since 1951.

Route 46, Fairfield .:. Route 20, Paterson1-866-88RENOS RenosAppliance.com

Super Large capacityWasher & Dryer with

AdvancedTouchtronic controls

and optional LaundryStands.

Discover everything Miele has to offer at Reno’s Appliance,more than just the best price since 1951.

Route 46, Fairfield .:. Route 20, Paterson1-866-88RENOS RenosAppliance.com

© 2008 Reno’s Appliance


“WHEN DID YOU BECOME such a treehugger?” This question was posed by my college-aged son, after I

insisted he follow some silly-to-him-but-important-to-me eco-friendly habit.

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

But when it comes to going green, things aren’t blackand white. There’s a whole spectrum of habits that go into eco-living, and making just a few swaps can have a big impact. Fora get-started primer, see “My Week of Green Living,” in whichenvironmental 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 reporton her adventures, see page 30.

More guidance can be found in our health section onpage 23. There, you’ll take a quiz to reveal your diet’s carbonimpact, learn why eating green does both the planet and thebody good, get concrete advice for making your meals moreeco-friendly and find tips on when to go organic.

Of course, we’ve also included plenty of green-tinged funin this issue. In Things We Love on page 16, we show a roundupof chic fashions with an earth-friendly twist. On page 40, you’llread about a local home makeover that truly embraces the credo“reduce, reuse, recycle.” Essential Bergen, page 18, gives theresults for our latest taste test: apple pies made with locally grownapples. In Gourmet, page 64, we review one of Manhattan’s topCertified Green Restaurants and in Escapes, page 44, we share sixearth-friendly trips. And both Bergen Buzz (page 13) and “LocalsGo Green” (page 34) profile local people, shops and businessesdoing their part—and then some—for the planet.

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

Our big, fat green issue

RITA GUARNAEditor in Chief

Editor’s LETTER

Win a copy of the book Green Goes With

Everything: Simple Steps to a Healthier

Life and a Cleaner Planet, by Sloan

Barnett—our expert in “My Week of Green

Living,” page 30. To enter or review official rules,

log on to www.bergenhealthandlife.com. All entries

must be received by January 19, 2009.

WIN!

Our Commitment is what sets us apart.

Atlantic Stewardship Bank has given back over $5 million to the communities we serve,

through our unique tithing program.

Please, stop in… learn more about the Atlantic Stewardship Bank commitment and see how easy it is to make the switch to the bank that shares

its success with others.

Atlantic Stewardship Bank offers a full range of banking services that are designed to help you and your business

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Atlantic Stewardship Bank is a subsidiary of Stewardship Financial Corporation.Our common stock is listed on the NASDAQ Capital Market

under the symbol SSFN.

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19 GRAND AVENUE | ENGLEWOOD, NEW JERSEY 07631 | 201-568-6810 | www.ENANACO.com

HOME FURNISHINGS | MOSAIC ART | STERLING SILVER GIFTWARE & JEWELRY | ANTIQUE

The Wonder of Living

Furnishing Your World of Luxury With One-Of-A-Kind

Exquisite Handcrafts and Masterpieces of Art

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Really want to treat yourself?COME IN FOR OUR GET AWAY PACKAGE AND CHOOSE

BETWEEN A SWEDISH MASSAGE OR EUROPEAN FACIAL

FOLLOWED BY A MANI-PEDI, ALL FOR $100!

Visit us online at daydreamdayspa.com or call for more information about our services.

116 BROADWAYWOODCLIFF LAKE, NJ

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Style for the stages of lifeStyle for the stages of life

High fashion store catering to TWEENS

sizes 4-14

FEATURING THE HOTTEST BOYS AND GIRLS LOOKS FROM FASHION WEEK. Visit our web site for the latest Stage Left Fashion Show.We carry, DIESEL, ED HARDY, 7 FOR ALL MANKIND, LITTLE MARC JACOBS and many more…

828 Franklin Ave., Franklin Lakes, NJ

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STORE HOURS: Monday, Tuesday, Wednesday, Friday and Saturday 10AM-6PM

Thursday 10AM-8PM • Sunday Private Screening Only

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editor in chiefRITA GUARNA

art directorSARAH LECKIE

senior editorTIMOTHY KELLEY

managing editorJENNIFER CENICOLA

assistant managing editorDEBBIE BOLLA

editorial assistantKRISTIN COLELLA

art assistantKATY CARPENTER

PUBLISHED BY

WAINSCOT MEDIA

chairmanCARROLL V. DOWDEN

president MARK DOWDEN

executive vice president JOEL EHRLICH

senior vice president EDWARD BURNS

vice presidents GRACE BEHRENS

AMY DOWDEN

NIGEL EDELSHAIN

RITA GUARNA

SHANNON STEITZ

SUZANNE TRON

editorial contributions:The editors invite letters, article ideas and

other contributions from readers. Please

write to Editor, Bergen Health & Life, 110

Summit Avenue, Montvale, NJ 07645; tele-

phone 201-571-7003; fax 201-782-5319;

e-mail [email protected]. Any manu-

script or artwork should be accompanied by

a self-addressed envelope bearing adequate

return postage. The magazine is not respon-

sible for the return or loss of submissions.

J A N U A R Y 2 0 0 9

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Finest food, libations, music and sports, in an authentic

Irish pub and restaurant

PRIVATE FUNCTIONS AND CATERING

4 SEPARATE ROOMS AVAILABLE

CAPACITY FOR UP TO 120 GUESTS

OFFPREMISE CATERING AVAILABLE

The Porter HouseRESTAUR ANT AND CIGAR BAR125 KINDERKAMACK ROAD • MONTVALE, NJ201.307.6300 • www.porterhouseusa.com

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199 CENTER AVE. WESTWOOD, NJ 07675201-664-2973 fax: 201-664-7015

www.johl.com

Your Insurance Should Be Handled byTRUSTED ADVISORS…

with a choice of insurance companies and competitive policies for you.

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CALL US TODAY AND WE WILL PROTECT YOUR DREAMS FOR TOMORROW

INSURANCE

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Which ever restaurant you choose,

for elegant dinning,

a relax get together with friends,

special family occasions or

a memorable romantic evening,

we promise you more to savor

more to celebrate more

8809 RIVER ROAD | NORTH BERGEN, NJ

201-943-63661060 GOFFLE ROAD | HAWTHORNE, NJ

201-238-0800

www.saborlatinbistro.com

Come share our passion for great cuisine,

and a tradition of fi ne service which treats

each customer as an honored guest

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group publisherEDWARD BURNS

executive vice president, sales & marketing

JOEL EHRLICH

director of business development

GRACE BEHRENS

regional advertising directorDOUG BARKER

regional advertising managersROBERT SEIGELJOSEPH SMITH

senior advertising accountexecutive

VIVIENNE ROLLINS

advertising account executives

JOANNE BENZONIDANIELLE SEPULVERES

ARI WEINTRAUB

marketing directorCHRISTOPHER KAEFER

advertisingsales assistant

ASHLEY MCFADDEN

production managerCHRISTINE HAMEL

advertisingservices managerTHOMAS RAGUSA

advertising production coordinator

KATHY GJOKAJ

production assistants CHRISSY FALLIVENE, JULIA NIEDZWIECKI

senior art director,agency services

KIJOO KIM

art associate, agency servicesDIANE TABUAS

circulation director LAUREN MENA

advertising inquiries: Please contact Edward Burns at 201-782-5306 or [email protected].

subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, pleasewrite to Bergen Health & Life,Circulation Department, PO Box 1788, Land O Lakes, FL34639; telephone 813-996-6579; e-mail [email protected].

Bergen Health & Life is published 12times a year by Wainscot Media, 110 SummitAvenue, Montvale, New Jersey 07645. This isVolume 9, Issue 1. ©2009 by Wainscot MediaLLC. 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 ahealthcare professional.

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F lorentine Gardens invites you to live the dream of your most magical day in classic elegance and romantic seclusion. Sparkling champagne and white-glovedattendants await your arrival, and our magnificent gardens provide the perfect

setting for your wedding day fantasy. Share your ultimate romantic experience with us as partof our family. We dedicate ourselves to you exclusively—providing your celebration with unrivaled service and individual attention to detail.

97 Rivervale Rd., River Vale, NJ • 201.666.0444 • www.florentinegardens.com

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You pick the room.We�ll provide the view.Borst Landscape and Design is a nationally recognized, award-winning, full-service landscaping com-pany, meeting the highest standards of landscape design and construction, and organic maintenance.

260 West Crescent Ave., Allendale, NJ • 201-785-9400 • www.borstlandscape.com

Crown Plaza Shopping Center, 461 Rt. 46 West

Fairfield, NJ . 973-244-2144

INTERIOR DESIGN . WINDOW TREATMENTS . BLINDS

FURNITURE . ACCESSORIES . FINE CABINETRY

CROWN MOLDINGS . FIREPLACE MANTLES . BUILT-INS

HOURS: m-t-w-f: 9:30am–5pm, th: 9:30am–8pm, sat: 10am–4pm, sun: 12pm–4pm

© Town & Country Home is a subsidiary of Town & Country Window Fashions.

Dazzling window treatments.

Breathtaking woodwork.

Inspiring designers.

(And you thought we were just a furniture store.)


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Bergen BUZZY O U R G U I D E T O L O C A L T R E N D S , T R E A S U R E S , P E O P L E & W E L L - K E P T S E C R E T S

After years working as a server and restaurant manager,

Theresa Witte made a startling observation: “I couldn't

believe how much food, water and energy got wasted.” So

last June when she opened her own eatery, TW’S PLACE in

Cresskill (201-816-8988, www.twsplacewelcome.com), she

was committed to keeping it “green.”

Indeed, bread and water are served only upon request

to prevent waste, and eco-friendly touches adorn the space,

including a carpet made of recycled soda and water bottles,

sustainable wood furniture, rechargeable candles and

paper straws.

The tantalizing menu, printed on recycled paper with

soy-based ink, incorporates organic ingredients and

hormone- and antibiotic-free meats whenever possible.

Mouthwatering offerings include blackened salmon with

mango salsa ($23.95); olive, artichoke and feta pizza

($10.95); and grilled rib-eye steak ($25.95).

Need a doggie bag? You can take your leftovers home

in biodegradable container.

Friendlyfare

Buy the bushel Looking for an easy—and earth-friendly—way tokeep your kitchen stocked with fresh organic pro-duce? Become a shareholder of JOY’S FARM inParamus (609-412-3189), and you’ll get a basket—ortwo—of just-picked goodies each week throughoutthe growing season (June through mid-October).

Joy’s is part of the community-supported agri-culture movement, or CSA, which helps local farmsthrive by selling memberships. “It’s a great deal foreveryone involved,” says Susan Joy, whose family hasowned the farm since the 1940s. “The membershipfees help us pay for soil and other start-up costs, andthe shareholders get to split everything we grow.”

Dedicated to organic growing methods, thefarm shuns toxic pesticides and fertilizers; and byenabling customers to “buy local,” it eliminates the carbon footprint associated with imported fruitsand veggies.

And that’s not to mention the gastronomicalbenefits: At different points in the season, memberscan expect to receive a bounty of tomatoes, corn, eggplants, zucchini and other healthy, tasty surprises.

Memberships have typically cost $599 for theseason (it works out to about $30 to $35 a week),though rates and dates are subject to change for2009; pick-ups are on Wednesdays at the farm. Justbe sure to sign up soon—spots go quickly.

“We’re usually filled up by late February orearly March,” says Joy.

B E R G E N H E A L T H & L I F E / 1 3

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Bergen BUZZ

Local places to recycle

electronics and household goods

ELECTRONICSRecycling Center,East Rutherford,201-933-3444

Computer andElectronics Recycling Depot, Moonachie,201-807-5825

COMPUTERS Computer and ElectronicsRecycling Depot, Moonachie,201-807-5825

Staples (free for Dell items,$10 fee for all others)

• Bergenfield, 201-244-1100

• Englewood, 201-816-8513

• Hackensack, 201-678-0600

• Oakland, 201-337-1270

• Paramus, 201-670-6090,201-845-4172 and 201-291-4015

• Park Ridge, 201-802-0813

• Ramsey, 201-785-0981

• Saddle Brook, 201-909-8993

COMPACT FLUORESCENT LIGHT BULBSHome Depot

• Lodi, 201-226-9929

• Mahwah, 201-818-9754

• Paramus, 201-262-3344

Ikea, Paramus, 201-843-1881

RECHARGEABLE BATTERIESRecycling Center,East Rutherford,201-933-3444

Best Buy, Paramus, 201-652-5794 and 201-556-1321

Staples (see locations above)

For more details, see www.earth911.com

or www.bcua.org/SolidWaste_Electronics

Recycling.htm

Want not?Waste not! Women have long been suffering

for beauty—and lately we’ve beentaking the planet down with us,thanks to products full of harmfultoxins. A few local salons and spas,however, can both refresh your lookand keep your eco-conscience clear.

At KARMA ORGANIC SPA inRidgewood (201-857-5300,www.karmaorganicspa.com), “all ofour treatments are chemical-free,

from manicures and pedicures to facials and massages,” says owner Nausil Zaheer.Spa services incorporate Zaheer’s own line of earth-friendly products, sold individu-ally in-house and online, such as nontoxic nail polish ($10), organic body lotion andessential oils ($20 each) and nail-polish remover made with soy and corn ($12—“Youcan actually drink it,” Zaheer notes). “Even the slippers are biodegradeable!” he adds.

To refresh your tresses, head to SALON ROCKS in Englewood (201-569-7625,www.salonrocks.com), where you’ll relax amid recycled coconut-tree furniture, wallscovered in tree bark and recycled rubber flooring as your hair is cut and styled witheco-friendly products and treatments. Customers can enjoy a rinse with the salon’s signature toxin-free shampoos and conditioner (sold in the store for $20), or KeratinComplex Hair Therapy, a formaldehyde-free relaxer that lasts up to four months. Thesalon also uses organic laundry detergent and all-natural cleaning products.

“We feel a responsibility to use renewable resources and nonharmful prod-ucts whenever possible,” says Pasquale Benasillo, president and director of conceptand development.

Better beauty

Want to dress your home with splashes of “green”? You’ll discover a host of stunning eco-friendly options at LILLIE K. (201-689-0533, www.lilliek.com), a home furnishings bou-tique in Ridgewood, including organic cotton cable throws ($75 for small; $145 for large),cozy blankets made of recycled yarn and fiber ($125) and humane silk from northeastIndia ($30 to $80 per yard). “Usually moths are killed in the weaving process, but thistype of wild silk allows them to leave their cocoons safely,” explains president Raj Kumar.

Kristin Dura of Ridgewoodrecently purchased custom window treat-ments for her home from Lillie K. with aneutral-toned version of the silk. “Raj hasa fabulous eye and created just what Iwanted,” says Dura. “The nonviolentway the silk was made really appealed tome, and I love its look and feel.”

Lillie K. also sells furniture, pottery,lighting, window hardware and pillows,though green selections are not avail-able—yet. “We’re looking to add moregreen options in the future,” says

Earth throws are easy

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1064 Goffl e Road � Hawthorne, NJ 07506 973-427-7870 � 973-427-3398 � 201-652-0806 � Fax: 973-427-5721 � www.johnpfi schertile.com

At John P. Fischer Tiles, Inc., we know that our customers want their experience to be convenient and effi cient. Both of these objectives are acheived through our unparalleled selection and knowledgeable sales staff . With over

50 years in business, we continue to provide our customers with the following products and sevices:All Natural Stones � Metal Tile � Pebble Mosaics � Glass Tile � Leading Manufacturers of Porcelain

Imported Tiles From Around the World � Custom & Standard Tub & Shower Enclosures � Tiles For Every NeedSunTouch Floor Warming Systems (Standard sizes in stock, custom ordering available)

Design Help on Staff � No Appointment Necessary

Come Visit Our Showroom Where Service Is Still Fashionable!

John P. Fischer Tiles, Inc.

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Things WE LOVE

Style conscience

1. Hemp is hip when it’s used to create thefun and flirty Lottie Wrap Dress by Meadow,$192. Available at www.shopmodify.com.

2. Be pink and green all at once with Sublet’slightweight organic cotton, bamboo andspandex Bianca dress in berry, $165 (alsoavailable in evergreen and black). Available atOrganic Avenue, New York, NY, 212-334-4593.

3. Color yourself earth-conscious with thevibrant Envelope clutch from Teich Design,$225, made of magenta reclaimed lambskinlined with blue organic twill. Available atCamilla, Brooklyn, NY, 718-422-0282.

4. Your carbon footprint will be small andstylish in the 100-percent vegan Prosperityshoes from Olsen Haus, $175. Available at

Eva’s Designer Shoes and Accessories,Hoboken, 201-683-5674.

5. Cozy up in White + Warren’s ultra-soft wrap, crafted of 100-percent undyed and unbleached cashmere, $330. Available at Hamrah’s, Cresskill, 201-871-4444.

6. Cinch your wait with sustainable style: The Ashley Watson three-button belt, $176, is made with recycled leather. Available atTula the Boutique, Shrewsbury, 732-219-8888.

7. Eco-accessorize with this vibrant bracelet from Lucina Jewelry, $48. Fair-Trade brilliant red choclo seeds fromColombia adorn a coil made of recycledColombian pesos. Available at www.thegreenloop.com.

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“Outstanding Patient Experience — Outpatient.”

30 West Century Road, Suite 300 | Paramus, NJ 07652 | 201-986-9000 | paramussurgical.com

At the center of it all

An absolute force in the healthcare industry, Paramus Surgical Center has impassioned a new generation of thinking for Bergen County, New Jersey and the Nation.

Today, patient confidence in Paramus Surgical Center’s capabilities, performance, and commitment to providing high levels of patient service care is evident.


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Essential BERGEN

Patriotic pie“SHOP LOCAL!” THE ECO-

EXPERTS ADVISE—AND SO

WE DID, SAMPLING THAT

QUINTESSENTIAL AMERICAN

DESSERT, APPLE PIES, ONLY

FROM BAKERIES THAT USE

LOCALLY GROWN PRODUCE.

WE HAVE TO SAY, REDUCING

OUR CARBON FOOTPRINT

HAS NEVER BEEN TASTIER.

DEPIERO’S COUNTRY FARM,MONTVALE (large: $10)

“Crust is light and buttery, apples arefresh and covered in a yummy coating

with lots of cinnamon”

“Apples are obviously fresh”

“A nice cinnamon filling, but the crust is alittle lacking and the apples a bit too firm”

“Not enough pizzazz”

SCORE, from 1 (low) to 10 (high): 4.75

THE FARM IN CLOSTER ($11.99)

“Sweet, buttery—a nice overall bite”

“This one reminds me most of my grandma’s—a nice, homemade feel to it”

“Seems to have a mystery taste—good,but not apple. Maybe cloves?”

“Wonderful buttery crust”

“Crust overpowers apple taste”

SCORE: 5.5

MARKET BASKET, FRANKLIN LAKES ($11.49)

“Nice filling and nice crust—could use a little more spice”

“Apples are a little too gooey, but the crust is delicious”

“Just too sweet”

“A solid contender”

“Love the sugar on top”

SCORE: 4.9

ABMA’S FARM MARKET AND NURSERY,WYCKOFF ($11.99)

“Overdone-looking”

“Outstanding! Fresh, not oversweet”

“I like the thicker crust—almost like a cookie”

“The apples are just a few minutes shy of being applesauce”

“Crust is more like a crispy shell”

SCORE: 4.9

DEMAREST FARM, HILLSDALE ($10.99)

“Nice balance between a flaky crust and yummy filling”

“Tastes like homemade—pleasantly sweet”

“Fresh cinnamon, fresh apples and delicious crust flavor”

“Love the salty/buttery crust—creates a good balancewith the sweet filling”

“Perfect balance of cinnamon and sugar”

SCORE: 6.95

2ndPlace

1STPlace

Wainscot Media staffers (left to right)

Katy Carpenter, Stephen Vitarbo and Laura

Caramagna assess the apple offerings.

Essential_BG_109_v5.SLrev 12/4/08 3:18 PM Page 18

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FLASHGREAT FOOD AND STUNNING VIEWS—that’s what guests were treated to when the GreaterNorth Jersey Chapter of the National MS Societyhosted a Culinary Stars fundraiser aboard theCornucopia yacht as it circled Manhattan. Gilda’sClub Northern New Jersey, meanwhile, held a belatedbirthday bash, featuring music, auctions, birthdaycake and more. Proceeds will help the organizationto provide an array of services for people living withcancer. Holy Name Hospital held a dedication cele-bration for its new, state-of-the-art, 21,000-square-foot George P. Pitkin M.D. Emergency Care Center.And more than 250 guests came out for Children’sAid and Family Services 2008 Wine and FoodTasting, held at Saint Leon’s Church in Fair Lawn.

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CHILDREN’S AID AND FAMILY SERVICES WINE AND FOOD TASTING12. Mark Smith and Erilyn Riley

13. Maribeth Lane

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YOUR GUIDE TO GREEN EATING

(and we don’t mean spinach!)SMART FOOD CHOICES WILL BOOST YOUR HEALTH AND HELP PROTECT THE ENVIRONMENT

DID YOU KNOW YOU CAN FIGHT global warmingwith a knife and fork? Our eating habits have a significantimpact on climate change, because the food system isresponsible for a whopping one-third of the world’s green-house gases. By adopting a green, or “low-carbon,” diet,you can help reduce emissions—and it’s also much betterfor you.

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

To get a grip on how our food choices affect the envi-ronment, we teamed up with Helene York, director of theBon Appétit Management Company Foundation, an organi-zation based in Palo Alto, Calif., that’s committed to educat-ing consumers and chefs about low-carbon eating. Take ourquiz to assess your eating habits, then read on for tips aboutgreening up your diet.

HEALTH WATCHb y C a r o l i n e G o y e t t e

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1. What food source does the majority of your protein come from?

a) red meat

b) poultry

c) legumes, nuts, leafy greens and whole grains

2. How often do you eat cheese?

a) every day

b) a couple times a week

c) rarely

3. When you buy seafood, you look for:

a) fresh and regional fish

b) fresh, but I’m not sure where it’s from

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

d) I don’t eat seafood.

4. What’s your starch of choice?

a) bread

b) pasta

c) rice

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

a) prepared snacks like pretzels, chips or popcorn

b) prepared snacks with organic or natural ingredients

c) a handful of nuts or seeds

d) a cup of yogurt

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

c) I always eat my leftovers the next day.

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

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

b) I occasionally throw things out.

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

8. Breakfast is usually:

a) cereal with milk

b) yogurt and fruit

c) scrambled eggs and toast

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

HOW GREEN IS YOUR DIET?Answer these questions and add up your score

HEALTH WATCH

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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

c) 2–3 times a week

d) 4 or more times a week

13) Which of the following types of sandwicheswould you most commonly order at arestaurant (or make for yourself)?

a) grilled cheese

b) cheeseburger

c) chicken

d) grilled vegetable and hummus

1) a = 3 points; b = 2 points;

c = 1 point

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

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

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

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

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

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

11) a = 1; b = 2

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

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

SCORING:

10–18 POINTS:Green machine! You’re doing a great job of main-taining 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 theimpact your diet has on the environment. Believe it or not, you may hardly even notice the changes.

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 globalwarming effect (and suggestions for change), check outthe online calculator at www.eatlowcarbon.org.


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1Cut back on red meat, dairy products andrice. Of all the food changes you can make, this is byfar the most eco-significant. “Everything else pales incomparison,” says environmental educator Helene Yorkof Bon Appétit Management Company Foundation.

Why? Animals like cows, sheep and goats—thesources for our red meat and dairy—emit a greenhousegas called methane, which is 23 times more powerfulthan carbon dioxide. All told, livestock is responsible for18 percent of greenhouse gas emissions. In fact, onestudy shows that a diet high in red meat contributesmore to global warming than driving an average sedan.

Meat production also requires a tremendousamount of resources, from energy and water to the hugestretches of land used to produce feed. In one year, ittakes 60 percent of all irrigated farmland in the countryto produce feed for U.S. livestock, according to theCenter for Science in the Public Interest. The energyused to create the fertilizer alone could provide power toabout 1 million Americans for a year.

Of course, you needn’t shun these foodsentirely. “We just need to think of them as treatsrather than everyday must-haves,” says York.Cutting down on portion sizes, going meatlessonce a week or substituting other meats forbeef can have a big impact. For example,choosing a chicken sandwich instead of acheeseburger once a week for a year saves 132pounds of emissions.

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

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nutrients found in dairy can be obtained from a plant-based diet, says dietician Linda Antinoro. Kale, broccoliand 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 cultivatedwith manure; when fields are irrigated, methane gas isreleased into the atmosphere. Opt for bread over pasta,which requires more processing to produce.

Buy seasonal, regional food, especiallyproduce and fish. Avoid air-freighted food.These days, we’re used to getting whatever foods wedesire, regardless of season. But fresh produce and fishare highly perishable; if they aren’t grown or caughtlocally, they’re most likely air-freighted (sometimes veryfar from where you live), which is extremely inefficient.

Aside from the environmental effects, “Local pro-duce has been picked more recently, it’s fresher and it’sprobably of a higher nutritional value than something

grown 3,000 miles away, picked a monthago and preserved,” explains York.

But don’t get carried awaywith the idea of “local” and for-

get about “seasonal.” Fruitsand veggies grown in localhothouses (think tomatoesin winter) usually generatefar more emissions thanthose coming by train or

truck from a warmer regionof the country. If you’re in a

pinch and need something out-

4ways to

eat greenerTry these tips to make

your diet more earth-friendly


3


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

As for fish, finding fresh regional offerings caughtfrom healthy, well-managed populations or farms can bea challenge in our area, because the Atlantic Ocean hasbeen overfished. The next best option for East Coastersis fish that has been “processed and frozen at sea,” whichchefs widely regard as high quality. This fish travels byship, which is 10 times less emissions-intensive than air-freighting them. For more info about the best seafoodchoices by region, see www.seafoodwatch.org.

Don’t waste food. Scientists estimate Americanswaste 4.5 million tons of food a year—which also meanswasting the energy that went into producing, transportingand cooking it. And while many people are concernedabout throwing away plastic and other recyclables, mostdon’t bat an eye at tossing food scraps. But food waste inlandfills releases significant amounts of methane gas.

What can you do? Composting food waste pre-vents emissions, but making an effort to reduce yourconsumption is even better. Advance planning for mealsensures you’ll make the most of the food you purchase;if you routinely toss out leftovers from restaurants, ordersmaller portions or split entrées.

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From a climate change perspective, focusing on regional

and seasonal produce packs a bigger punch than organics,

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

Still, organic produce has environmental benefits: The

absence of chemicals is better for the health of the soil

and prevents pesticides from contaminating lakes and

streams and damaging aquatic ecosystems. Plus, it spares

farm workers and others from exposure to potentially

harmful substances.

If you want to eat organic but aren’t sure where

to start, consider the Environmental Working Group’s

“dirty dozen”: a list of the most contaminated of conven-

tionally grown produce. “If you’re budgeting your or-

ganic dollars, you’ll get the biggest bang for your buck

here,” says Linda Antinoro, a dietician at Brigham and

Women’s Hospital.

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

WHEN TO BUY ORGANIC Here’s why it makes a difference—and where to start

Peaches

Apples

Sweet bell peppers

Celery

Nectarines

Strawberries

Cherries

Lettuce

Grapes, imported

Pears

Spinach

Potatoes

4

“As food becomesmore expensive—and itcertainly has over thepast year—we have an opportuni-ty to consider whether we really need asmuch food as we’re used to purchasing,” saysYork. “It’s OK to buy less and better quality.”

Avoid highly processed, packaged foods.They might boast “healthy,” “organic” or “natural” ingre-dients, but the fact is, processed and packaged snacks,sweets and other foods generally aren’t good choices forthe environment. The energy that goes into producing,processing, boxing and transporting these items—fromfrozen dinners to breakfast cereal to fruit juice—is con-siderable, especially compared with their whole-foodalternatives (an apple instead of apple juice; nuts insteadof chips). Try to buy these items sparingly, and don’t bethrown off by packaging that promises “eco-friendly”boxes or the purchase of renewable energy credits.

“Many messages out there right now about ‘greencuisine’ have more to do with marketing than with realenvironmental responsibility,” says York. The differencemade by eco-friendly packaging is fairly minimal interms of environmental effect, she notes; it’s the prod-ucts inside that have the biggest impact on the earth. ■


A REGISTERED DIETICIAN AT BRIGHAM andWomen’s Hospital, Linda Antinoro often finds that herhealthful-eating recommendations—from reducing satu-rated 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 ofthe 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 types of

cancer, notes the Center for Science in the PublicInterest (CSPI).

Some specific low-carbon choices are teemingwith health advantages. Take forgoing processed andpackaged foods, for example. “Processed products tend tocontain more unhealthy ingredients,” Antinoro explains.

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

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Anyone who thinks eating green has to be boring or bland

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

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

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

guessing is being adventurous in your use of herbs and

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

research suggests they pack added health benefits:

CHILI POWDER—may act as a pain reliever for conditions

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

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

CINNAMON—may help with blood-sugar management,

lower cholesterol and reduce your risk of diabetes. How to

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

coffee or hot chocolate.

GINGER—soothes nausea and may have cancer-fighting

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

addition to stir fries, marinades and vinaigrettes.

OREGANO—this antioxidant superstar is a powerful anti-

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

Greek salads and add to tomato sauces.

ROSEMARY—may have anticarcinogenic effects. How to

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

DON’T WORRY, EAT VEGGIE!Protein can come from other sources tooWorried 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 dieti-

cian. 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.

HEALTH WATCH

ECO-EATING DOES A BODY GOOD!

SPICE IT UP6 ways to make planet-friendly eating fun for the palate


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I’M GREEN … AT GOING GREEN, that is.That’s not to say I’m eco-oblivious. After all, Idon’t drive an SUV. I buy only cage-free eggs. Iturn off lights when I leave a room. My trunk isfilled with reusable shopping bags—granted, theyinvariably come to mind only when I’m up next inthe checkout line. And I’m a fierce nonbeliever inbottled water (can you spell S-C-A-M?).

“Good job!” said my mentor, green activistSloan Barnett, author of Green Goes WithEverything: Simple Steps to a Healthier Life and aCleaner Planet (Atria Books, 2008; see page 6 tofind out how to win a copy). I was thinkingMaybe this green schtick won’t be so bad! when sheproceeded to give me my 13-step to-do list: thingslike tossing toxic cleaning products, swapping allthe plastic containers in my kitchen with glassand buying organic foods (see sidebar, page 33).

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

Green awakening

Other people gulp a shot of O.J. towake up. My eye-opener? Brushing

my teeth. And until today, I’d just let the waterrun while I did my ADA-approved three-minuteroutine. But this time I used a little water tomoisten the paste, then turned off the faucetuntil it was time to rinse. No sweat.

I also skipped my usual Starbucks (sure,

DAY 1:

THE GREEN ISSUE

‘My week of green living’

AN AVERAGE WORKING BERGENITE PROMISES TO FOLLOW AN ECO-FRIENDLY

LIFESTYLE FOR SEVEN DAYS. HERE’S WHAT SHE LEARNED—AND HOW SHE FARED

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the paper cup is partly made of recycled material, butstill …) and instead boiled a cup of water and tossed itover some Folgers granules. With some organic half-and-half, it was actually tasty, and I got to sip it whileputting on my makeup. If I make this a habit, my bossand my bank account will thank me—the former, forbeing alert upon reaching the office; the latter, for sav-ing 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 twoswitches: 1) I used an Alba Botanica organic moistur-izer and 2) applied a Body Shop foundation. All of theBody Shop’s products are natural, not animal-tested,made of sustainable raw ingredients and packaged ineco-friendly material. Even better? It makes my 47-year-old skin look smoother! Proof positive:Completely unsolicited, a 28-year-old colleague toldme I look younger now than I did a year ago.

Pedi-power

I walked to work today. It’s 3 miles door todoor and takes about 50 minutes. I even car-

ried a tote with some green gear—a mug, a set of sil-verware, my son’s circa-1993 Power Rangers bowl anda home-packed ... well, let’s call it “lunch”: two hard-boiled eggs and an oat ’nhoney bar. While perhapsnot the greenest foods ontheir own (an apple wouldhave been a better eco-choice than the prepack-aged bar), they did save mefrom having my customary$5 bowl of tomato-cheddarsoup driven to my office,thus sparing the worldsome fossil fuel whilereducing demand for plas-tic containers.

But back to thewalk. It was invigoratingand gave me a chance toorganize my thoughts.And since I was actuallytrying to get somewhere, itwas a lot more motivatingthan, say, circling a track

DAY 2:

b y M a r i a L i s s a n d r e l l o

or using an electricity-sapping treadmill. Footnote: Acoworker who spotted me en route asked where I waswalking from. When I said “Home!” she looked dulyimpressed … and I felt pretty proud of myself.

(Clearly such foot-powered commutes areimpossible for some folks; if that’s you, Barnett recom-mends taking public transportation, car pooling andavoiding gas guzzlers.)

The paper chase

I’m sorry. I can’t give upmy New York Times.

Sure, tree huggers recommendreading it online, but curlingup with my laptop? I don’tthink so. Plus I’ve never read apaper or magazine I didn’t passon to another reader. Take that, car-bon footprint!

What I can give up? Those mailbox-clogging catalogs. I actually weighed thetomes in my mailbox this morning—they cameto a whopping 4.5 pounds! So I logged on to www.catalogchoice.org, a free service that lets you pickand 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 dailyStyrofoam cups. That’s a big deal, since,according to the EPA Gulf of MexicoProgram (which analyzes how long ittakes for objects to break down in theocean), a single Styrofoam cup survivesfor about 50 years. And after wonderingfor years if the sheets of paper tossed intomy office’s big blue container actuallygot recycled, I called the companyadministrator to ask. “Yep,” she said,adding that recycling bins for glass andaluminum are on the way.

Good news all around! I thought asI reached for the daily “Priority List”memo that had just landed in my “in”box. I didn’t simply recycle it, I asked thewoman who distributes the list if shecould e-mail it to everyone instead.“Sure,” she agreed. “I don’t see why not!”

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Light right

I’m doing my very ownenergy audit today by

leaning on the good folks at EnergyStar, as per Barnett’s recommendation.To do so, I went to www.energystar.govand clicked “Home Improvement.”There, you can find tools and tips to assessand improve your own energy usage.

For starters, I focused on my air filters, figuring itwas a bad sign that I couldn’t remember the last time I’dchanged them. Shame on me, because dirty filters notonly 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 prema-ture system failure—and a several-thousand-dollar bill.The whole operation took just 10 minutes (mostlybecause I had to climb on a chair to replace a filter), andI felt foolish for having put it off so long.

Next, I went to my water heater and turned thetemperature down from 140 to 120 degrees. Easyenough—and well worth the effort, since each 10-degree reduction shaves 3 to 5 percent off water-heatingcosts. And from now on, I’m washing all my clothes incold water. No matter the instructions on yourmachine-washable garment, Barnett tells me cold is safefor everything.

Then, armed withnew compact fluorescentlight (CFL) bulbs, I fol-lowed Energy Star’s adviceand replaced the bulbs in myhome’s five most-used fix-tures. Each CFL shaves $20 to $30 off energy costs andlasts about four years. Andsince they generate less heatthan incandescent bulbs,they’ll help my air condi-tioning operate more effi-ciently in summer.

Another Barnett tip:“Before you crank up theheat, try snuggling up inyour favorite slippers andsweater.” So when it wastime for Top Chef, I wore my

ratty Rutgers sweatshirt over a T-shirt,my favorite sweats and a pair of red crocheted

slippers—and turned the thermostat down 2 degrees. Idefinitely felt toasty and Barnett says that small adjust-

ment will cut my heating costs by 2 percent.

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 explainsthat even if you’re not using certain appliances, keepingthem plugged in leaves them in energy-sucking “stand-by mode.” The Energy Department estimates that 25percent of the power used by home electronics is con-sumed while they’re turned off!

While it’s not a panacea, I discovered a worth-while device called the APC Power-saving EssentialSurgeArrest ($21.34 on Amazon). Simply plug yourcomputer, printer, scanner and monitor into the strip;every time your computer shuts down or goes to sleep,the strip cuts power to its peripherals.

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 (microwavefor 1:30) or a bowl of Grape-Nuts hits the spot. But itwasn’t just food I needed; there was still that matter ofcleansers. Instead of taking the easy way out and going toWhole Foods, I decided to go to my ordinary supermar-ket, where buying organic might require some reading.

Following Barnett’s advice, I shopped the store’sperimeter first. Some things in my cart: EarthboundFarm Organic Salad Mix, $3.99; organic broccoli, twoheads for $4; organic red delicious apples, $1.69/pound;organic salmon fillet, $12.99/pound (versus $7.99/poundfor nonorganic!); Land O’ Lakes Cage-Free All-NaturalEggs ($3.99); and Seventh Generation eco-friendlyglass/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 Iremember? I moved them from the trunk to the backseat, and wrote my shopping list on a Post-it note that Istuck to one of the bags. And when I got home, I mademyself a broccoli omelet—on a non-Teflon pan. (At

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

Final thoughts

While I’m nowhere near being asgreen as Kermit, I’ve had a revela-

tion: Simply keeping the environment top ofmind when making everyday decisions—Can Ibundle my errands and make one trip instead offive? Can I save my scraps of paper for the recy-cling bin rather than tossing them in the (moreconvenient) receptacle under my desk?—helpsthe planet.

What’s more, many of the steps I’vetaken this week have been one-offs. Changinglight bulbs, turning down thermostats andinvesting in a surge protector are one-time—oronce-in-a-while—activities that go a long waytoward conserving energy. Admittedly, some ofBarnett’s to-dos are a little daunting. Did Iimmediately get rid of all the plastic in mykitchen? No, but I am slowly switching over tomore glass.

What’ll I do going forward? It’s like goingon a diet: Consistency counts. So I won’t beatmyself up for the occasional slip-up—like order-ing in lunch or indulging in an extra-long, extra-hot shower—but I will be aware of the lapse andtry to balance it out with an extra effort else-where. For example, I have a big old computermonitor that was bound for the trash heap. But Ilearned that Staples will recycle computers, so I vow to get rid of it responsibly—just as soon asI can find help transporting the behemoth!

And focusing on the rewards, evenlittle ones, helps. Every time I seethat “Priority List” e-mail,catch my daughterunplugging her cell-phone charger un-prompted or realizethat the crossingguard recognizes meon my walk to work, Ifeel like I’m spreadinggreen karma around. ■

THE GREEN ISSUE

How to get startedSloan 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, re-

usable 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 appli-

ances 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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Locals go green!HOW 10 AREA PEOPLE AND BUSINESSES BECAME ECO-CONSCIOUS—WITH GOOD RESULTS

THE GREEN ISSUE

You’ve got recycling down, you’ve acquired reusable grocery

bags and installed energy-saving fluorescent light bulbs. What’s

next? Here’s how 10 individuals and companies answered that

question. Work with them—or be inspired by their example to

start your own green initiative.

b y K r i s t i n C o l e l l a

Locals_BG_109_final 12/4/08 2:16 PM Page 34

KATIE SCHEIDT, climate messenger and district manager for New Jersey, New

York City, Long Island, Delaware and Pennsylvania for former Vice President Al

Gore’s The Climate Project (www.theclimateproject.org), a nonprofit organi-

zation seeking to increase public awareness about global warming

What she does: Volunteers her time presenting Gore’s slide show from AnInconvenient Truth, a 2006 documentary film exposing the imminent threat ofglobal warming, throughout the metropolitan area, and overseeing morethan 100 other presenters around the region. (All presentations are free ofcharge; requests can be submitted through the organization’s website.)

How she does it: After being trained by Gore in Nashville in December2006, Scheidt began presenting to “anyone who could get a group together,”from university science classes to the staff at Cosmopolitan magazine.Though she hasn’t given up her day job (she’s the information systemsproject coordinator for The New School in Manhattan), Scheidt pre-sents at night and on weekends, regularly updating slides.

Why she does it: Scheidt says seeing An Inconvenient Truthsparked her interest. “I would talk to family and friends about howshocked I was that things had gotten so bad,” she says. When a friendtold her about The Climate Project, Scheidt applied and was selectedamong thousands to become a climate messenger. “Just recycling orchanging light bulbs is not enough for me,” she says. “I want to spread the word.”


GREEN LIVING SOLUTIONS (201-390-4280,

www.greenlivingsolutionsnj.com), a home energy

and lifestyle consulting group in Ridgewood

What they do: Assess homes to pinpoint ways home-owners can reduce energy consumption and costs.

How they do it: First, a certified energy consultantcomes to your home and performs an in-depth energy

audit to determine how much energy your home usesand to identify places where energy is lost. Afterwards,Green Living Solutions walks customers through theirassessment with recommendations, solutions and easy-to-implement next steps. Recommendations mightinclude wrapping a hot water tank with an insulatedblanket to optimize a home’s heating system or installingsolar panels if a home has unobstructed southern sun-light exposure, says co-founder Ed Schwartz.

Why they do it: A self-described environmentalist,Schwartz has kept his own home energy-efficient for years. He decided to open the business two years ago after people began asking him to help them with their own properties. “As the economy got worse, people were looking for ways to save money onenergy,” he says. “That’s when I realized there was aneed for it.”

The result: On average, homeowners who’ve actedon Green Living Solutions’ recommendations experi-ence a 40 percent reduction in energy use and costs,claims Schwartz.

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CYRUS SCHWARTZ, president of ZenSoy

(www.zensoy.com) in South Hackensack

What he does: Sells his own brand of low-fat certified organic soy milk and soy puddings. Schwartz also donates 5 percent of the company’s proceeds towildlife conservation.

How he does it: To keepproducts green, Schwartz useschemical-free soybeans andsugar grown in New YorkState. He then sells his productsto supermarkets and healthfood stores throughout themetropolitan area, includingA&P, ShopRite, Kings andWhole Foods.

Why he does it: Spurredby a lifelong interest in nutri-tion, Schwartz wanted to cre-

ate a brand of soy milk that was healthier than others on the market. “The two leading soy milks in themetropolitan area are not certified organic, and there’sa lot of evidence that organic soy milk has even morenutritional content than conventionally produced soy milk,” says Schwartz, who launched the companyin 1999. The owner also believes the growing presence

of organic products in themarket will increase thedemand for organic farm-land, which would in turndecrease pollution.

The result: Although non-organic soy milks still lead themarket, ZenSoy is the No. 3soy milk in the metro area.“We’re kind of a little guygaining share, but we’regrowing nicely,” he says.

AMARA WAGNER, leader of The Bergen County

Chapter of the Holistic Mom’s Network (www.holistic

moms.org)

What she does: Provides support and education to par-ents interested in holistic living. “Pursuing a holistic lifestylemeans different things to different people,” says Wagner. “Tosome, it’s feeding your kids organic food. To others, it’s usingcloth diapers and composting. But it all falls under ‘green’because your actions take our planet into consideration.”

How she does it: Wagner holds monthly morning meet-ings in Ridgewood; each meeting has a theme, such as“Where to send your children to school?” or “The truthabout whole grains,” and typically includes a speaker or opendiscussion. Evening meetings are held four times a year.

Why she does it: “Those of us making what some con-sider alternative parenting choices sometimes feel a little bitdifferent,” says Wagner. “We’re the ones at the school partiesnot feeding our kids colored icing because we’re wary aboutchemicals in the dye. This organization allows us to con-nect with people who share our values.”

The result: “There’s so much interest in alternativelifestyles now that people are seeking us out,” says Wagner.



THE CLASSIC AUTO SPA (201-327-6666,

www.theclassicautospa.com) in Ramsey

What they do: “We recycle 95 percent of water usedin car washes and reuse oil removed from customers’ carsduring oil changes to heat our main building,” says gen-eral manager John Borell. Opened last spring, the auto

center even recycled the pulverized remains of ownerTom Masterson’s former pool construction service busi-ness to fill the ground at the new site. “You’re quite lit-erally standing on top of the old building,” says Borell.

How they do it: Ground tanks and water purifierscollect, clean and recycle water used in car washes,

while a holding tank and two oil burners help saveand process waste oil from oil changes so that it maybe reused to heat the main building.

Why they do it: “After seeing the damage done tothe earth through the years from pollution, chemicalsand grease, we feel it’s time to keep everything greenand healthy for the future,” says Borell.

The result: Going green has kept the auto centerin the green. “We’ve saved thousands of dollars fromreusing waste oil alone,” says Borell. Looking ahead,Classic Auto Spa also hopes to one day install a wind-mill on the premises to generate electricity.

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THE JERSEY-ATLANTIC WIND FARM (www.njwind.com/project.html),

New Jersey’s first commercial wind farm and the country’s first coastal wind farm,

located on the premises of the Atlantic County Utilities Authority (ACUA)

Wastewater Treatment Plant in Atlantic City overlooking the bay.

What it does: Five 380-foot-tall, 1.5-megawatt coastal wind turbines produce approx-imately 19,000 megawatt-hours of emission-free electricity per year, which is enough cleanenergy to power more than 1,800 homes, says David Giordano of Babcock & Brown, whohelps manage the project. Electricity is shared between the ACUA Wastewater TreatmentPlant and the regional electric grid.

How to access it: You can purchase wind power through the New Jersey Board ofPublic Utilities’ CleanPower Choice Program. Just call 1-866-NJSMART or visitwww.njcleanenergy.com to choose one of three clean power suppliers. You’ll keep yourcurrent electric utility provider but pay about $6 to $14 more on your monthly electric bill.

How and why it opened: The $12.5 million project was started in 2001 byCommunity Energy Inc., a clean-energy business looking to create new wind-power pro-jects in the Mid-Atlantic region. The company took an interest in coastal Atlantic City forits strong winds. After collecting wind data, examining the potential impact on bird lifeand acquiring appropriate permits, the ACUA and Community Energy officially openedthe wind farm in December 2005.

The result: The electricity produced by the wind farm each year offsets more than14,000 tons of carbon dioxide released into the atmosphere. Currently, 16,000 New Jerseyratepayers participate in the CleanPower Choice Program.

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THE GREEN ISSUE

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JENNIFER ASHTON, M.D. (201-

399-2812, www.drjenniferashton.com) ,

an obstetrician and gynecologist

and founder of Hygeia Gynecology

in Englewood

What she does: When not servingas a medical contributor for the FoxNews Channel, Ashton providesobstetric and gynecologic care towomen in an eco-friendly setting.“Green” touches include cork flooring,recycled glass tiles, nontoxic paint,chairs crafted of recycled aluminumand recycled seat belts, washable all-natural spa robes, grass wallpaper andfloors made of marmoleum—an eco-friendly linoleum-like material.The practice is also 99-percent paper-less, keeping all patient forms and files exclusively on computers.

How she did it: “I told the interior designer to show

me only eco-friendly and sustainablematerials,” says Dr. Ashton. She con-sulted guidelines from the U.S. GreenBuilding Council and worked with alocal construction company to ensurethat all materials were installed in aneco-friendly fashion—for example,that wool carpet would be laid withsolvent-free adhesive.

Why she did it: The chance to startthe design process from scratchinspired Dr. Ashton to be mindful ofthe earth. “I felt that it was my respon-sibility to make something eco-friendlyand green,” she says.

The result: Dr. Ashton says herpatients really appreciate her decisionto use eco-friendly materials—and,

she believes, they’re probably healthier as a result: “Theless potentially toxic materials we come into contactwith, the better.”

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ABC HOME (212-473-3000, www.abchome.com), a high-end

home furnishings shop in Manhattan with an outlet store in

South Hackensack (201-641-3400)

What they do: Offer numerous products and initiatives to helpshoppers lower their carbon footprint; 30 percent of inventory isenvironmentally friendly, from organic cotton beds and linens tofurniture made with “Goodwood” (wood from responsibly man-aged forests or reclaimed sources).

How they do it: ABC Home’s environmental commitmentbegan five years ago, as the company made a transition into a“mission-driven, socially and environmentally responsible busi-ness,” says Amy Chender, vice president for social responsibility.Products that are organic or sustainable are marked with specialtags, and the store promises to plant one tree each time a customerpurchases a Goodwood product.

Why they do it: “We wanted to give customers an opportunityto make a difference through their purchasing power,” Chendersays. “We teach them how they can contribute as they shop.”

The result: Purchasing eco-friendly products at ABC Home isa win-win situation, says Chender. “Customers are getting a beau-tiful, quality product they can feel good about. And the environ-ment benefits too.”



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ANNA MARIE FANELLI (201-569-5797, www.anna

mariefanelli.com), owner of Floor & Décor, a tile, stone

and plumbing studio in Tenafly

What she does: Sells eco-friendly products such as recy-cled glass countertops from IceStone, recycled paper counter-tops from PaperStone, cork and bamboo flooring and recycledporcelain and glass tiles. “If you’re interested in staying green,we’ll find a way to work within your budget,” she says.

Why she does it: “I think our country is in a crisis and Iwanted to take a stand as an industry expert,” she says.“Using eco-friendly tiles or flooring may seem like a smallthing, but a little bit goes a long way.”

The result: “At the end of the day, it’s about savingresources,” says Fanelli. “You don’t have to use precious re-sources to generate the same floor tile, or the same slab orfaucet.” Her customers have responded well too. “Green canbe stylish,” she adds, “and I find the more enthusiastic I amabout it the more customers are too.” ■

THE WHOLE CHILD CENTER (201-634-1600, www.wholechildcenter.org), a

pediatric medical practice in Oradell

What they do: Provide medical care to children from infants through age 21 in aneco-friendly setting. The two pediatricians on staff, Lawrence D. Rosen, M.D., andMaja T. Castillo, M.D., practice integrative medicine, a medical philosophy thatcombines conventional medicine with natural remedies to treat “the wholeperson,” rather than just the illness.

How they do it: The office itself features eco-friendly building materials, such as recycled wood fiber bookcases, marmoleum floor tiles,recycled carpets and exam tables made with recycled PVC and chlorine-free leather.

Why they do it: For Dr. Rosen, the decision to open a green practice wastwofold. “I think that to optimize children’s health we need to pay attentionto the effect the environment’s having on them and to the effect that the prac-tice of medicine is having on the environment,” he says. For instance, toxin-freeoffice materials keep kids breathing easy, while natural remedies can limit achild’s dependence on medication. “There’s so much concern over things likemedication overuse, so we work with the patient and their parents to figure outthe best solution for them as an individual,” the doctor adds.

The result: “Families really seem to be interested in the kind of medicinewe’re practicing,” says Dr. Rosen. The doctor hopes the practice—one of the firstof its kind in the country—will serve as a model for families. “We try to educateparents about how to help their kids grow up healthy,” he says.

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Earth-mindedMAKEOVER

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THE REDESIGN OF A LOCAL LIVING SPACE

PROVES THAT SUSTAINABLE CAN BE STYLISH

EVERYTHING OLD IS NEW AGAIN—that’s the greenidea behind this living and dining room makeover inBergen County. The forward-thinking homeowners wantedto breathe new life into their space but in an eco-friendlyway. The solution? Work with designer Carrie Oesmann of Bailiwick Design in Mount Olive to revamp their own furniture—and add a few new eco-chic accents.

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

In fact, refurbishing your own furniture saves up to95 percent of the energy required to construct new pieces.Plus you avoid disposing into landfills. “When you reuphol-ster, 60 percent of the item is reused,” explains Jorge Coyoyof Creative Upholstery in Paterson, who renovated theroom’s pieces. “We use natural fibers and foam that haslongevity, lasting from eight to 20 years.”

Here, it was fabrics from Duralee and Duralee’sHighland Court that made a major impact on the decades-

At HOMEb y D e b b i e B o l l a

P h o t o g r a p h y b yA t s u s h i To m i o k a

c o n t i n u e d

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.

AtHome_BG_109_v5.jcREV 12/4/08 3:26 PM Page 41

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old furniture. Unlike many synthetic materials, naturalfabrics—like cotton and wool—are gentle to the envi-ronment because they have no “off-gassing” of volatileorganic compounds (VOCs).

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

The square ottoman pops with an eye-catchingblue-and-white geometric, 100-percent cotton fabric. Apair of Breuer-style chairs from the homeowner’s father

are also enveloped in cotton with ayellow-and-white floral. Wool isthe predominant fiber of the con-temporary solid blue blend on thesectional, while the dining chairsboast new life thanks to whimsicalstripes that echo the room’s warmcolor palette of creamy yellow andserene blue.

Restyled furniture in hand,Oesmann then fashioned a newfloor plan for the L-shaped livingand dining room: The home-owners’ sectional, originally laidout in a U-shape, was rearrangedto create two seating areas onopposite sides of the room. Anottoman was given new life by theaddition of casters, making it easyto move and multifunctional, as atable in the main living room oran extra place to perch in theimpromptu sitting area.

For the walls, MikeO’Brien, president of PaintTek in Dunellen, applied cheery huesof latex paint from Sherwin-Williams’ Harmony series, whichhas a no-VOC formula and is low in odor. “People are movingtoward eco-friendly paint, because

you get the same result without the harmful environ-mental effects,” he says.

On the room’s 11 windows, Hunter DouglasSilhouette 3-inch vane shades provide privacy, insulationand light control. A triple threat, they sport an excellentenergy-efficiency rating (90 to 95 percent), UV protec-tion and sound absorption. Featuring soft fabric vanessuspended between two sheer fabric layers that diffuselight, the shades insulate against winter colds and sum-mer heat. “Statistics show that nearly 5 percent of allenergy consumed in the U.S. is lost through windows of

At HOME

LEFT, the original dining room set is

complemented by a funky Stonegate

Designs pendant light and an Uttermost

mirror with Greek-key-inspired trim

that echoes the carved antique table.

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Shopping guideDesigner: Carrie Oesmann, Bailiwick Design: 973-347-9066, www.bailiwickdesign.com

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

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

homes,” says Donna Lobosco, director of brand commu-nications for Hunter Douglas. “Effectively designedwindow coverings can cut that waste in half.”

Other design elements are eco-friendly too. Woolarea rugs from J. Herbro are actually remnants bound by acloth trim. Three new ceiling fixtures—two versatile tracksfrom WAC Lighting and a funky pendant from StonegateDesigns—are on dimmers to optimize light and energycontrol. Sleek floor and table lamps from Uttermost areilluminated with fluorescent bulbs. Decorative radiatorcovers by Frank Bednarczyk used reclaimed wood to cam-ouflage an eyesore, while still allowing the home’s heatingsystem to function. And the homeowners’ own artwork isaugmented by new pieces from Soicher Marin.

Together, these simple earth-minded choicesmake a big impact visually—without exacting a majorcost environmentally. ■

BELOW, a mirrored screen from Uttermost divides the

spaces while Sherwin-Williams “banana cream” walls and

crown molding by Frank Bednarczyk add warmth.

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Smooth sailing onTHE 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 Cruises, whose brand-new

MSC Fantasia (from $799 for a seven-

night 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 sen-

sor 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.

Among the trees IN BELIZE From lush green hillsidesto cascading waterfalls to winding rivers, Belize is the epitome ofan untouched paradise. The Cayo district, near the country’s western border, features some 2,000 square miles of jungles, enor-mous cave systems, myriad wildlife and breathtaking Mayan ruins.Ka’ana Boutique Resort ($300 to $400 per night; 011-501-824-3350, www.kaanabelize.com) in the Cayo town of San Ignacio isan intimate 15-room facility that has instituted a “Trade Trees forTravel” program, in which guests plant their tree of choice—gingerand mahogany are among the options—on the property to offsettheir carbon emissions. In the nearby district of Toledo, with itsverdant rainforest, travelers are invited to sleep among the treetopsat Machaca Hill Rainforest Canopy Lodge ($650 per night for all-inclusive package; 011-501-722-0050, www.machacahill.com),offering 12 luxe treehouses and dozens of environmentally focusedactivities, from coral-reef dives to manatee sightings.

4 4 / J A N U A R Y 2 0 0 9

“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

ECO-CENTRICexcursions

ESCAPESb y K a r a G i a n n e c c h i n i

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Farm fresh IN TUSCANY If therewas ever a perfect place to liveoff the earth, this is it: Tenutadi Spannocchia (from $1,700for a seven-night family package; 207-730-1154,www.spannocchia.com), abucolic, 1,100-acre organicfarm and vineyard nestledsouthwest of Siena in Italy’sverdant Tuscany region.During weeklong stays, visi-tors enjoy a pastoral heaven

while learning about the estate’s dedication to sustainable agriculture—andthen during Tuscan cooking classes, how to prepare those fruits of the earth tobest effect. Each day families are free to explore the property—helping withtasks or simply enjoying the notable scenery from numerous hiking trails.Those with more artistic inclinations might enjoy the painting workshopsoffered sporadically throughout the year in this most inspiring of locales.

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 gey-

sers 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 some-

what closer? Whatever adventure you seek, get guidance at www.nps.gov.

Luxury-seekersneed not apply.But folks lookingto roll up theirsleeves and reallypitch in for theplanet will find awealth of oppor-tunities throughthe Earthwatch

Institute (1-800-776-0188, www.earthwatch.org). For close to 40 years thisnonprofit has helped give willing vol-unteers some excellent eco-adventuresby matching them with worthy envi-ronmental 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 the13-day Trinidad Leatherback SeaTurtles expedition ($2,450 to $2,750),in which participants patrol sectionsof Trinidad’s beaches to help tag,measure and weigh these “last livingdinosaurs”—some of which canweigh up to 2,000 pounds—and the15-day Coral and Coastal Ecology of the Seychelles trip ($2,950), whichlets volunteers take underwatervideos and photos so scientists canassess the biodiversity of the area’scoral reef.


CARIBBEAN GREEN IN ARUBA If unwinding on pristinewhite sand after a morning of spa pampering sounds like your idea ofeco-activism, we’ve got the spot for you: Bucuti Beach Resort and Spain Aruba (from $364 per night; 011-297-583-1100, www.bucuti.com)is an upscale haven frequently lauded for its commitment to preserv-ing the Aruban landscape and its environmentally friendly initiatives.Blessed with breathtaking Caribbean views and European-stylecharm, the resort uses solar-heated water, light and air-conditioningsensors and organic cleaning products, and is active in local sea-turtle protection. Not content to simply lounge? Guests are invitedto participate in the regular beach cleanups.

ECO-volunteer vacations

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hippy-dippy “pseudofoods,” this vegetarian favorite actu-ally has a long history. The Javanese first produced tem-peh two millennia ago, historians believe, and it remainsa staple of Indonesian cooking today.

Finally, tempeh is easy to prepare. Packages can befound refrigerated in the fresh produce section or frozen inmost health stores and select supermarkets. Simply slice,

dice or crumble and you’re ready to cook it upby baking, stir-frying or sautéing. Tasty

possibilities abound, and we’re will-ing to bet at least one will melt any“must-eat-meat” resolve. You justhave to give it a chance. ■

WE UNDERSTAND YOUR RELUCTANCE, really wedo. Fermented soybeans? Formed into brick-like cakes?With a chunky, chewy texture? With all these strikesagainst it, why oh why should you give tempeh a chance?

Well—because it’s good, for one thing. Stuffed intoenchiladas. Marinated in tahini and glazed with an orangedressing. Sautéed with barbecue sauce and served up assandwiches. Tempeh is highly versatile and can adapt to ahost of dishes. And unlike jiggly tofu, which relies solely onits accompaniments for taste, tempeh has a hearty textureand subtle flavor—a nutty, slightly mushroomy essence.

It’s also insanely healthy—much more so than itsappealing taste would suggest. Packed with15 grams of protein and 3.5 grams of fiberper half-cup, it’s also a good source of B-12, calcium and iron.

And while you maythink of meat substitutes as

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For the tempeh:

1/4 cup light sesame oil

1 tablespoon toastedsesame oil

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup mirin

1 tablespoon finelychopped peeled freshginger

1 garlic clove, crushed

1 pound tempeh, cut into1-inch cubes

For the peanut sauce:

1 cup natural-style unsalted

peanut butter

1/4 cup pure maple syrup orhoney

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 tablespoon finelychopped and peeled fresh ginger

2 garlic cloves, crushed

1/2 teaspoon cayennepepper

1/2 to 1 cup hot water

Hot cooked white rice, to serve

Thinly sliced radish, scallions and cilantro for garnish

Sweet and sour tempehwith spicy peanut sauce

For the peanut sauce:

• In a blender, combine peanut butter, maple syrup,

soy sauce, vinegar, ginger, garlic and cayenne pep-

per. Purée, adding enough hot water to form a

creamy sauce that can be poured.

For the tempeh:

• In a small bowl, whisk together the sesame oils, soy

sauce, vinegar, mirin, ginger and garlic.

• In a large sauté pan, arrange the tempeh in a single

layer, pour the marinade over it and bring it to a boil

over high heat.

• Reduce the heat to low, cover the pan and let simmer

for 20 minutes.

• Uncover, raise the heat and cook the tempeh until

the pan is nearly dry; remove from heat.

• Serve over white rice with peanut sauce and garnish

with radish, scallion and cilantro.

IF YOU’VE BEEN WARY ABOUT TRYING THIS MEAT

ALTERNATIVE, HERE’S WHAT YOU’VE MISSED

Time for tempeh?

Green factIf every American had just one meat-

free meal per week, it would be the

energy-conservation equivalent of taking more

than 5 million cars off our roads.

SOURCE: ENVIRONMENTAL DEFENSE FUND, WWW.EDF.ORG

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Straight answers to those lingering healthcare questionsWhile friends and the Internet might be a good source for some information, when it comes to personal and family-related healthcare issues, we all feel better speaking with local experts who can directly answer and address our needs.

Bergen Health & Life assembled some of the leading healthcare professionals in the area to answer some of the most commonly asked health-related questions for our readers’ benefit. Of course, the circumstances of your case can be quite different, so your best course of action is to call or make an appointment with these experts directly.

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}Q} What’s all the ‘buzz’ I’m hearing about laser dentistry?

A} Because there is no drill involved, in many cases,

dental procedures, from teeth whitening to root canals,

are painless and can be performed without Novocain.

Nearly all procedures, can now be done with a

laser—some in as little as one visit, rather than having

to schedule follow-up appointments or referrals to

specialists. And while there are still relatively few dentists

using laser technology nationwide, we’ve been practicing

pain-free dentistry since 1997 and continue to attend

courses at highly accredited institutions to stay current

on the constant advances being made in dental and laser

technologies.

Richard L. Bucher, D.M.D.Laser Dentistry of North Jersey9 Post Road l Suite D-5 l Oakland201-337-9496 l www.laserdentistrynj.com

Q} What are the benefi ts of LASIK Eye Surgery?

A} LASIK vision correction surgery is less expensive

than long-term dependency on eyewear, and eliminates

the high risk of infection and future complications

associated with contact lenses. Most LASIK patients

actually see better than they’ve ever seen with their best

pair of contacts! LASIK has been said to improve one’s

quality of life and is a quick, 15 minute, painless procedure

allowing patients to return to work the next day. It can

also eliminate the need for reading glasses. With flexible

spending and interest free payment plans, LASIK has

become much more affordable, so NOW is the BEST time

for LASIK vision correction surgery.

Richard A. Norden, M.D., F.A.C.S. Norden Laser Eye Associates1144 E. Ridgewood Avenue l Ridgewood201-444-2442 l www.nordenlasik.com


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Q} I’m looking for noninvasive alternatives to cosmetic surgery. What are my options?

A} Plenty! Brown spots,

unsightly vessels and

fi ne wrinkles can now

be easily removed using

advanced laser and light

technology. A combination

of IPL (Intense Pulsed Light),

microdermabrasion and a light

chemical peel will safely remove

blemishes and rejuvenate

sun-damaged skin without the

downtime associated with more

invasive procedures.

Radiofrequency technology,

such as Accent® by Alma

Lasers, also allows doctors to

tighten loose, sagging skin on

the face and reduce cellulite

on the thighs. This is a safe

and very effective alternative

to face-lifts and liposuction.

Improvements in injection

protocols for Botox® and dermal

fi llers have made the “frozen

face” a thing of the past. In

experienced hands, these

products can take decades off

your appearance. In addition,

with the proper supervision,

medical weight loss programs

like Optifast® can deliver

amazing results, eliminating the

need for bariatric surgery.

A complete medical

makeover can now be

achieved using a combination

of noninvasive techniques.

Compared to surgery, these

simple procedures are less

costly and less risky as well.

Best of all, you get to leave

the office without incurring a

single stitch.

H. William Song, M.D.Omni Health Professionals, LLC12 Terhune Street at V. Capelli Salon l Oakland337 Market Street l Saddle Brook201-368-3800www.boutiqueclinic.com


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}Q} I want a smile makeover, but how can I tell if I’ll like it before I begin?

A} Many patients ask that question. By taking a digital

photograph and using computers, our office can create the

smile our patient desires and allow them to see the final result

ahead of time. Each smile combines art and science and is

designed only after many factors are taken into consideration.

Shape, size and shade are discussed at length, and a wax

model is made so that each smile is individually designed to

enhance the beauty of the patient. The patient can then see

for themselves that he or she can have a naturally beautiful,

healthy-looking smile.

Steven Glickman, D.D.S.Glickman and Christensen Premier Dentistry71 Franklin Turnpike l Suite 1-1 l Waldwick201-652-1569 l www.gandcpremierdentistry.com

Q} My shape isn’t quite right even though I’ve been exercising and am only a few pounds away from my target. Is there anything I can do?

A} We provide a variety of body contouring options that

reshape various body parts. SmartLipo is most appropriate

for patients within 20-25 pounds of their ideal weight. For

those in excess of this ideal target, we offer Avelar, the “awake

tummy tuck”, which in combination with SmartLipo, removes

loose skin and excess fat when needed. Both procedures are

performed under local tumescent anesthesia with minimal

recovery time and significantly less pain and discomfort than

traditional methods. Whether it’s removing that last little bit of

fat or excess loose skin from childbirth or significant weight

loss, these procedures are the perfect finishing touch. Call for

a free consultation.

Heripsime Ohanian, Ph.D., M.D.Bergen Aesthetics, LLC1 Kalisa Way l Suite 103 l Paramus201-265-9042 l www.bergen-aesthetics.com

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Q} Does oral health affect overall health?

A} There is often a direct

relationship between the health

of your mouth and the health

of the rest of your body. When

your mouth’s gums are infected,

periodontal bacterial products

can enter the blood stream and

travel to major organs and set

off other problems. Evidence

is mounting to suggest people

with periodontal disease may be

more at risk for heart disease

and have nearly twice the risk of

having a fatal heart attack than

patients without periodontal

disease. Growing research is

also showing that if you have

periodontal disease you may be

at increased risk for respiratory

disease.

For years we’ve already

known that people with

diabetes are more liable to have

periodontal disease than people

without diabetes. However,

recent research suggests that

the relationship goes both ways.

Periodontal disease may make

it more difficult for people who

have diabetes to control their

blood sugar.

More studies are needed

to confirm how periodontal

disease may affect pregnancy

outcomes. However, pregnant

women who have periodontal

disease may be seven times

more likely to have a baby that

is born too early and too small.

If you are pregnant, have

or are at risk for heart disease,

have diabetes or just want to

ensure your own health, get

a referral by your dentist to

see a periodontist (or make

an appointment directly) for

a evaluation because healthy

gums may lead to an overall

healthier and happier life.

Liana Basceanu, D.D.S., Perio.Spec.#3832Bergen Periodontics & Dental Implant Associates, LLC333 Old Hook Road l Suite 104 l Westwood l 201-666-2330 l www.drliana.com


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}Q} I’ve tried everything and still have bad acne. What can I do?

A} The Isolaz machine was cleared by the FDA, yet is

still relatively unknown by the general public. It uses a

combination of a vacuum and broadband light to cleanse

pores and destroy acne-causing bacteria. Results are

actually noticeable in the first 24 to 48 hours following

the first treatment. Most patients require only four to five

treatments and a follow-up visit every six months or so

—and the procedure has been proven effective in clinical

studies for patients who don’t respond to medication.

Isolaz has been a great addition to my practice.

Laurene DiPasquale, M.D.LaserCosMedix400 Old Hook Road l Suite 1-4 l Westwood201-664-8663 l www.lasercosmedix.com

Q} What is holistic dentistry?

A} Everyone experiences dental care differently.

Practitioners of holistic dentistry factor in their patients’

overall health and allow them to customize services.

Evaluations are done to determine if there are any

individual sensitivities, and patients then can make

choices about the materials and procedures. We even

try to maintain a healthier environment within our office

environment by using state-of-the-art air filtration and

ionization to keep material particles out of the air and by

using nonmetallic restorations, non-fluoridated sealants

and noninvasive procedures whenever possible. My father

actually used a holistic approach in his dental practice

long before it was popular, and I have continued in that

tradition for the last 15 years.

Thomas H. Hafner, D.M.D., LLC415 W. Saddle River Road l Upper Saddle River201-327-7757 l www.drthomashafner.com

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Michael Umanoff, M.D.Total Pain Care, P.A.630 Palisade Avenue l Englewood Cliffs l 201-871-24871124 E. Ridgewood Avenue l Ridgewood l 201-871-8715703 Main Street l Paterson l 973-754-2499

Q} I’m at the end of my rope. I’ve had spinal surgery, tried different medications and am still in pain. What else can I do?

A} Patients with persistent

pain following spinal operations

comprise a significant aspect

of our practice. Misdiagnosis

is probably the number one

cause for failed spinal surgery.

If patients are seen early on

by a pain specialist, a more

thorough evaluation can help

them avoid surgery in the

first place. Pain physicians

should not be looked to as the

doctor of last resort. We look

at the patient from a broader

perspective compared to other

specialists, enabling us to offer

other options. The reality is

that most back pain does not

require surgical treatment.

The physicians in our

practice utilize a variety of

state-of-the-art techniques

to target and treat different

sources of pain. These include

various injection techniques as

well as implantable therapies

such as spinal cord stimulation

and spinal infusion therapy.

These are just some of the

options available to patients

with any number of pain

complaints.

A patient should realize

that all is not lost or beyond

hope. A pain physician,

specializing in the treatment of

pain, well-versed in its causes

and its solutions should be

the first medical professional

consulted—well before surgery

is even considered.


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}Q} Is there anything new happening in the treatment of varicose veins? Can I avoid the varicose vein stripping, general anesthesia, hospital stay, pain and ugly scarring that my mother underwent years ago?

A} Absolutely! We are now routinely performing laser therapy of

varicose veins. This is the most advanced treatment available and

a same-day office procedure. It works by correcting the source

of the problem, rather than stripping veins. A tiny laser fiber is

inserted near the knee and seals the inside of the vein to eliminate

it. As many as 50 to 60 percent of people over 40 years of age

have vein problems. Some of these people have no visible veins

but instead have aching, painful legs. Our procedure is nearly

painless and leaves the patient with essentially no scarring.

John Chuback, M.D., F.A.C.S. l Ned Majid, M.D., F.A.C.S.Metropolitan Laser Vein Institute265 Ackerman Avenue l Ridgewood201-445-8820 l www.njcosmeticveincenter.com

Q} Is there anything that can be done for chronic back and neck pain?

A} For many patients who’ve tried injections,

medication and physical therapy and have not gotten

the results they want, chiropractic care works well.

And if conservative techniques don’t provide relief,

there is a more innovative, nonsurgical technique

called MUS, or Manipulation Under Sedation. Very

few chiropractors and medical physicians are trained

and certified in this technique, and I offer a courtesy

consultation for anyone considering it. The average

MUS treatment takes just three 20-minute sessions at

a certified outpatient surgical center. This procedure

can reduce or eliminate the use of pain medications,

return normal function to the affected area, and allow

the patient to increase activity without the pain.

Alan S. Pine, D.C., D.A.C.B.S.P.New Jersey Wellness, PC151 North Dean Street l Englewood201-567-0700 l www.njwellness.com


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Q} How can I get a smile that really lights up my face?

A} There are a number of cosmetic procedures

available that do just that. After examining your teeth

and considering your facial features, we can recommend

options to help you reach your goals. These could include

teeth whitening, da Vinci porcelain laminate veneers

bonded to the outer surface of the front teeth, implant

restorations for missing teeth—or use a combination of

treatments. Recently, we’ve started doing noninvasive

facial enhancements such as Botox and facial fillers as

well. A dentist with the right experience and training can

create a truly beautiful, healthy looking smile.

Jody Z. Bardash, D.M.D.Dental Professionals of Fair Lawn10-06 Saddle River Road l Fair Lawn 201-797-1555 l www.drbardash.com

A} In my gastroenterology

practice, I specialize and commonly

treat heartburn, hemorrhoids,

obesity and prevention of colon

cancer. Heartburn, or GERD,

occurs in one-quarter of the

population and can be treated with

medications and lifestyle changes

including weight loss. In our offi ce,

we perform painless treatment

of hemorrhoids that provides

immediate relief so a patient can

resume normal activities that

same day. Colon cancer can be a

preventable disease, starting with

having a colonoscopy at age 50

or earlier if at increased risk. This

procedure is performed in our

offi ce in less than one hour without

any pain or discomfort. In addition,

we treat obesity through lifestyle

changes, exercise and anti-obesity

pharmacotherapy, particularly

because obesity can increase the

risk of liver and colon cancer.

Steven Gillon, D.O.Digestive Health Center of Englewood, LLC401 S. Van Brunt Street l Suite 400 l Englewood l 201-569-0555

Q} What are the most common conditions you as a gastroenterologist treat?


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}Q} I’ve been toying with the idea of having some plastic surgery.Is there anything available that will speed up the recovery time?

A} The harmonic scalpel is a high-speed device that

vibrates at 55,000 times per second. It closes off vessels

without heat, minimizes bruising and expedites healing.

In my experience, this technology usually improves the

recovery of facial rejuvenation procedures, such as face-lifts

and eye surgery, by about 40 percent allowing the patient

to get back to work and regular activity more quickly. While

the face is where the harmonic scalpel is used most often,

it can also be used effectively with procedures on the arm,

abdominal and other areas of the body.

David L. Abramson, M.D.Plastic Reconstructive and Cosmetic Surgery 363 Grand Avenue l Englewood201-568-6977 l 212-774-1828 (NYC offi ce)www.drabramson.com

Q} How has technology changed orthodontics?

A} Done right, orthodontics no longer means walking

around for years with ‘train tracks’ on your teeth. The

newest, three-dimensional imaging provides more accurate

information and drastically improves an orthodontist’s

diagnostic abilities, leading to a reduction in treatment

time to about one year in many cases. Self-ligating braces

and robotically-shaped custom-made wires can make

treatments even shorter. And if one year is still too long, a

three to six months option with the Accelerated Osteogenic

OrthodonticsTM procedure may be considered. Some of

my patients, including a recent Mrs. New Jersey and a

Broadway actress, have also gone totally invisible with

lingual (inside) braces.

Ilya Lipkin, D.D.S.411 Old Hook Road l Emerson201-666-4646 l www.GotBraces.com


S P E C I A L P R O M O T I O N

S P O N S O R E D B Y

· Avoid excessive idlingTurn your car off while you wait or park and go inside.This can save up to 19 percent of your vehicle’s gas.

· Take a load off Empty out your trunk or back seat. Heavier vehicles require more energy to move. Your fuel economy is decreased by 1 to 2 percent for every extra 100 pounds riding in the trunk.

green livingTHE GUIDE TO

2quick GREEN TIPS by smart center Englewood:

Today, we’re more conscious of how we drive, how we shop and how we live. Learn how to keep the roads a little cleaner by visiting the smart center in Englewood where you can test drive a Smart Car and learn about its benefits. Drive over to WaterLeaf, an upscale home goods

and clothing store carrying quality, responsibly made items (even for children) from around the world. When you’re home, look around your yard and see where you

can go more chemically free and green, then call Namasté Garden Environments, specialists in nontoxic landscaping. Indoors, use tile

for environmentally wise remodeling. Floor & Décor’s selections include the newest in reclaimed and recycled materials. Inside

and out, it’s easy to live responsibly by choosing wisely.

GreenGuideSP0109Final.indd 53GreenGuideSP0109Final.indd 53 12/5/08 11:10:58 AM12/5/08 11:10:58 AM

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Learn my trade secrets to be ECO-CHIC

Stone is a natural fi t Green building gets a big boost with natural stone. That’s especially true when the stone has been quarried and manufactured locally by producers and fabricators that recycle water and product waste. It’s perfect for any kitchen backsplash or bath.

Reclaimed materials come alive Have the ultimate kitchen floor with reclaimed terra-cotta or stone, both of which are renewable resources. Such eco-friendly thinking in reusing materials creates a more unusual interior.

Countertops are key Set the tone of your kitchen or bath with a vibrant countertop from IceStone. Its crushed recycled glass and cement are both available in an exciting array of colors to coordinate with any scheme you’ve created. Another creative alternative: a composite countertop material called Eco-Cem, which is made up of toxin-free cement and recycled wood pulp.

Italian tile goes greenEcotech is made of 100 percent recycled materials. Reusing the powders, pastes and residues from the manufacturing of other products gives it a unique textured design. It’s available in a variety of formats—8” x 8”, 16” x 16”, 16” x 32”, 32” x 32” and 23.6” x 47”—allowing for movement on your floors and walls.

Details, details, details If you are using eco-friendly stone or tile, be sure to also use eco-friendly sealers for your stone or countertops so your home remains nontoxic. Also opt for grout that is considered green.

in the Kitchen

and Bath!

Let’s Go

Green by ANNA MARIE FANELLI

FLOOR & DÉCORWWW.ANNAMARIEFANELLI .COM


SP

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\2 EAST MAIN STREET | RAMSEY

201.825.9555 | WWW.WATERLEAFBOUTIQUE.COM

ANA AND JOAQUIN BARRON WALK THEIR TALK WHEN

it comes to wanting to preserve and enhance the environment. As the owners of WaterLeaf, their upscale boutique established in 2007, the couple has fi lled the store with socially and environmentally conscious, handmade and Fair Trade gifts, stationery and fashions.

Interior designers and event planners who resonate with the Barron philosophy will enjoy—and feel good about spending money on—recycled glass platters and plates called “Plates With Purpose,” earth-friendly cookware by La Chamba and Ekelund runners and tablecloths from Europe. WaterLeaf also creates earth-savvy corporate gifts and gift baskets.

WaterLeaf’s custom printing service offers clients the option to create invitations (and cards) on handmade, tree-free plantable paper embedded with wildflower seeds. WaterLeaf also stocks recycled, acid-free stationery by vendors such as Waste Not Paper.

WaterLeaf debuts its own line of earth-friendly

children’s clothing, sizes 2 to 8, designed with organic cotton, hypoallergenic bamboo fabric and other eco-friendly textiles.

A rotating art exhibit (changed every six to eight weeks) features local artists, such as David Levitt and David Nolan, who use recycled materials for their artwork. WaterLeaf uses its studio for parties, workshops and meetings. The space is also donated to nonprofit organizations for fundraisers. WaterLeaf contributes a portion of sales to several organizations, including Save the Children and The Conservation Fund, while other purchases benefit charities such as Habitat for Humanity.

➨ PLATES WITH PURPOSE (FORGET ME NOT–PROCEEDS GO TO ALZHEIMER’S ASSOCIATION,

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SNAP HANDBAGS (CLUTCH CONSTRUCTED WITH RECYCLED MATERIALS)


open your mind.

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SUDDENLY SEEING MORE TINY SMART CARS AROUND TOWN?

You’re not imagining things now that smart center Englewood

opened its doors in January 2008. Thanks to top grades in

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was chosen out of 2,500 competing dealers nationwide to be

one of the 75 Smart Car smart centers now open in the U.S.

In fact, the very first Smart Car that came to this country, a

Cabriolet model, was sold through smart center Englewood.

The first Smart Car, developed in smartville, an ultra-green

complex and factory in France, debuted overseas in 1996.

Watch for news in 2009. One of the most exciting events

coming up at the smart center is the debut of the Brabus

Limited Edition sports car, says Michael Hill, brand manager at

smart center Englewood. “Another big change is the Smart Car’s upgraded

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and less hesitation.” What’s staying the same is the impressive highway

mileage of 41 mpg that draws in Smart Car enthusiasts. Smart “Customers

call all the time to report about better-than-expected actual mileage,” Hill

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To see a Smart Car up close is to believe it. Check smart center

Englewood’s website to see a listing of events where the cars will be

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Mini size leads to

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maxi mileage


SunsetTan1-3S0109Final.indd 1 11/25/08 10:03:05 AM

Ridgewood Optical5 NORTH BROAD STREET • RIDGEWOOD, NJ

201.251.0068 • www.ridgewoodoptical.com

STORE HOURS: Mon-Fr 10-7 Sat 10-4Eye examination by Independent Doctor of Optometry.

Call for appointment.

RidgewOpt1-3S1108final.indd 1 9/26/08 11:51:09 AM


AMAGIA THEATERS& custom integrations

WWW.AMAGIATHEATERS.COM 201.498.1985

“Amagia Theaters offers the best of both worlds: They have cutting-edge knowledge of high-tech, and they have an old-fashioned work ethic.” –Diane, River Edge, NJ

Super Store Prices with High-End Service!FREE IN-HOME CONSULTATION • CUSTOM HOME THEATERS • CUSTOM REMOTE CONTROLS • WHOLE HOUSE MUSIC SYSTEMS

MEDIA ROOMS • LCD & PLASMA TVS • OUTDOOR SPEAKERS • SURVEILLANCE CAMERAS

AmagiaThea1-3S0109Final.indd 1 11/25/08 10:25:59 AM

Finest, Freshest, Homemade

EAT IN OR TAKE-OUT

Daily Specials AvailablePrivate Parties On or Off Premises

Gift Cards Available for Special Occasions

Open 7 days a week Lunch, Dinner, Cocktails

Happy Hour Monday-Friday 4PM-7PM

171 Schraalenburgh Road • Closter NJ

201.767.1242www.pauliesNJ.com

Classic Family Style Dining • THIN CRUST PIZZA •

Paulies1-3s0109final.indd 1 12/4/08 4:39:25 PM

big game

S P E C I A L P R O M O T I O N

Great ideas

forthis

year’s

T H E B I G G A M E F O R 2 0 0 9

may be in Tampa Bay, but it can feel

like it’s happening right on your own

turf with a cutting-edge home theater

from Amagia Theaters. If you’re staying

in, cater your game day with festive,

homemade Italian delicacies from

Fairmount Eats, party specialists. Or, you

can head out to Paulie’s—the friendly

Italian eatery is ready to host game day

with mouthwatering Italian food at great

prices. Remember—you can always try

for tickets to next year’s game!

Superbowl_SP0109final.indd 53Superbowl_SP0109final.indd 53 12/5/08 9:59:55 AM12/5/08 9:59:55 AM

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. Firstup? A fluffy tangle of thinly shaved raw sunchokes withtruffled fonduta and walnut gremolata. Now this is thekind of dish you come to Del Posto for: refined, different,memorable. By contrast, the lobster salad was less of awow. Several chunks of supremely fresh claw meat weretossed with a citrusy dressing that emitted a fair amountof heat but disguised the seafood’s flavor. Given anothershot, I’d try one of the more intriguing appetizers—thebeef and tripe terrina or the goose liver palla.

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

Entrées were simply but perfectly executed.Roasted Arctic char with a balsamic-mushroom reduc-tion was fresh and flavorful and beautifully cooked. Theroasted lamb was cooked rare, served thinly sliced andwonderfully fragrant. A hint of star anise brought out themeat’s sweetness and helped marry it with the accompa-nying pearl onions, celery and borlotti beans.

We next opted for a cheese course. The robiola duelatti from Piemonte was pure decadence; the Coach FarmTriple Cream goat cheese, smooth and sweet; the Blu delMoncenisio, also from Piemonte, sharp and sophisticated.

The trio was a lovely prelude to dessert (portions arenot huge, so we had room): the choco-late ricotta tortino, a creamy pistachio-crusted cake coupled with olive oil icecream (a must-try), and the applecrostata, which impressed with its but-tery pastry and oatmeal ice cream.

As for that Green RestaurantAssociation certification: Del Postohas taken numerous steps towardenergy efficiency, conversation, recy-cling, composting and pollution pre-vention, and features sustainablefoods and nontoxic products—so youcan indulge in all the menu’s numer-ous wonders while keeping your eco-conscience clear. ■

IT WAS CLEAR SOON AFTER WE SETTLED intoour seats at Del Posto, one of Manhattan’s leadingCertified Green Restaurants, that we were in for a memo-rable experience. Swiftly presented to us were three flavor-ful amuse-bouches—a sliver-thin prosciutto and provolonesandwich, a dollop of barley soup with a swirl of chocolateand a nut-covered nugget of pumpkinpurée and mascarpone—that set thestage for what was to come.

The brainchild of MarioBatali, Joseph Bastianich and LidiaBastianich of Lidia’s Italian-AmericanKitchen fame (and Joe’s mother), thespacious Del Posto impresses fromthe moment you enter. From thewraparound mezzanine to the expan-sive main floor, it’s stylish yet cozy.The staff can practically read minds,sensing when you’d rather sit else-where or a menu entry has you per-plexed. Indeed, ordering is perhapsthe most taxing part of the dinner,

JOE

VA

UG

HN

b y M a r i a L i s s a n d r e l l o

6 4 / J A N U A R Y 2 0 0 9

Bergen GOURMET

Mangia verde

De l Pos to R i s to ran te85 Tenth Avenue, New York, NY;

212-497-8090

HoursLUNCH: Wednesday through Friday,

noon–2 p.m.

DINNER: Monday through Friday, 5–11

p.m.; Saturday, 4–11:30 p.m.; Sunday,

4–10:30 p.m.

What you should know• Two prix fixe options available: five

courses for $95; seven courses for $175

• Reservations required and accepted

up to one month in advance

• Private parties accommodated

• Certified by the Green Restaurant

Association

• All credit cards accepted

Gourmet_BG_109_FINAL 12/2/08 3:32 PM Page 64

,

Home1-3S0109final.indd 1 12/1/08 2:27:35 PM

AIRMONT, N.Y.

CITRUS GRILLE Contemporary American

cuisine. MC/V/AMEX. · 430 E. Saddle River Rd.,

Airmont, N.Y. · 845-352-5533

ALLENDALE

RESTAURANT L Innovative, eclectic cuisine. Major

credit cards. · 9 FranklinTpk., Allendale · 201-785-1112

SAVINI Italian cuisine. Major credit cards. · 168 W.

Crescent Ave., Allendale · 201-760-3700

CARLSTADT

IL VILLAGGIO Italian dining. Major credit cards. · 651

Rt. 17 North, Carlstadt · 201-935-7733

CHESTNUT RIDGE, N.Y.

JADE VILLAGE Japanese and Chinese cuisine.

Major credit cards. · 606 South Pascack Rd.,

Chestnut Ridge, N.Y. · 845-735-1188

CLOSTER

HARVEST BISTRO & BAR French/new American

cuisine. Major credit cards. · 252 Schraalenburgh

Rd., Closter · 201-750-9966

PAULIE’S American/Mediterranean casual dining.

Major credit cards. · 171 Schraalenburgh Rd.,

Closter · 201-767-1242

CRESSKILL

GRIFFIN’S BAR & EATERY American fare · 44 E.

Madison Ave., Cresskill · 201-541-7575

HANAMI Chinese, and Japanese cuisine. Major

credit cards. · 41 Union Ave., Cresskill · 201-567-8508

UMEYA Japanese cuisine. Major credit cards. · 156

Piermont Rd., Cresskill · 201-816-0511

DUMONT

IL MULINO Northern Italian cuisine featuring sea

If you’ve got a craving, there’s

a dining establishment in

Bergen County (or nearby) that

will satisfy it. Turn to this

listing next time you want a

wonderful meal out.

DE

RE

K W

IES

EH

AH

N

where TO EAT

In here, you’ll alwaysbe among friends

We cater for all occasions,including The Big Game—

Stop by or call to place your order now!

641 MAIN STREET • HACKENSACK, NJ

201.489.3287 (EATS)Fax: 201.489.4442

e-mail: [email protected]

Fairmount1-3S0109final.indd 1 12/1/08 2:42:20 PM


where TO EAT

THE SEA SHACK RESTAURANT Friendly, casual

seafood eatery. Major credit cards. · 293 Polifly Rd.,

Hackensack · 201-489-7232

THE STONY HILL INN Continental cuisine.

Major credit cards. · 231 Polifly Rd., Hackensack

· 201-342-4085

HARRINGTON PARK

DINO’S RESTAURANT Contemporary Italian

cuisine. Major credit cards. · 12 Tappan Rd.,

Harrington Park · 201-767-4245

HASBROUCK HEIGHTS

IVY INN Continental cuisine in a romantic setting.

Major credit cards. · 268 Terrace Ave., Hasbrouck

Heights · 201-393-7699

HAWORTH

ANDIAMO Eclectic Italian fare. MC/V/AMEX. · 23

Hardenburgh Ave., Haworth · 201-384-1551

HAWTHORNE

SABOR LATIN BISTRO Elegant Latin cuisine. Major

credit cards. · 1060 Goffle Rd., Hawthorne

· 973-238-0800

HILLSDALE

CAFE CAPRI Casual Italian eatery. MC/V/AMEX.

· 343 Broadway, Hillsdale · 201-664-6422

THE CORNERSTONE American fare, full bar.

MC/V/AMEX. · 84 Broadway, Hillsdale

· 201-666-8688

HO-HO-KUS

THE HO-HO-KUS INN Italian continental fare.

Major credit cards. · 1 Franklin Tpk., Ho-Ho-Kus

· 201-445-4115

LITTLE FERRY

MINADO Japanese seafood buffet. MC/V/AMEX. ·

1 Valley Rd., Little Ferry · 201-931-1522

TRACEY’S Continental cuisine. Major credit cards.

· 4 Bergen Pike, Little Ferry · 201-440-1100

LYNDHURST

LA CIBELES Spanish continental cuisine, featuring

seafood. Major credit cards. · 123 Ridge Rd.,

CH

RIS

TO

PH

ER

BA

RT

H; M

AR

K B

ER

LING

ER

I

c o n t i n u e d

ENGLEWOOD CLIFFS

ASSEMBLY STEAK HOUSE & SEAFOOD GRILL

Classic American steak house. Major credit cards. ·

495 Sylvan Ave., Englewood Cliffs · 201-568-2616

CAFE ITALIANO Fine family dining featuring

homemade pastas. Major credit cards. · 14 Sylvan

Ave., Englewood Cliffs · 201-461-5041

GRISSINI TRATTORIA Elegant Italian eatery.

Major credit cards · 484 Sylvan Ave., Englewood

Cliffs · 201-568-3535

FAIR LAWN

DAVIA Continental/Italian. Major credit cards

ac-cepted. · 6-09 Fair Lawn Ave., Fair Lawn

· 201-797-6767

RIVARA’S American cuisine. Major credit cards. · 6-18

Maple Ave., Fair Lawn · 201-797-4878

THE RIVER PALM TERRACE Classic steak house.

MC/V/AMEX. · 41-11 Rt. 4 West, Fair Lawn

· 201-703-3500

FAIRVIEW

DON QUIJOTE Traditional Spanish cuisine,

including seafood. Major credit cards. · 344

Bergen Blvd., Fairview · 201-943-3133

FORT LEE

MAHARANI EXPRESS Southern and northern

Indian cuisine. MC/V/AMEX. · 2151 Lemoine Ave.,

Fort Lee · 201-585-8226

GARFIELD

CAFÉ TERRANA Casual Italian fare featuring

pasta and shellfish. Major credit cards. · 499

Midland Ave., Garfield · 973-546-1889

HACKENSACK

BANGKOK GARDEN Traditional Thai cuisine.

MC/V/ AMEX. · 261 Main St., Hackensack

· 201-487-2620

THE CROW’S NEST Contemporary American

fare. Major credit cards. · 309 Vincent Ave., Rt. 17

South, Hackensack · 201-342-5445

HARLEY’S IRISH PUB Continental American/Irish

fare. Major credit cards. · 366 River St., Hackensack

· 201-342-4747

MAGGIANO'S LITTLE ITALY Fine Italian fare.

Major credit cards. · 70 Riverside Sq., Hackensack

· 201-221-2030

THE RESTAURANT American eclectic fare. Major

credit cards. · 160 Prospect Ave., Hackensack

· 201-678-1100

RUDY’S RESTAURANT Continental fare. Major

credit cards. · 107 Anderson St., Hackensack

· 201-489-4831

bass. Major credit cards. · 132 Veterans Plz.,

Dumont · 201-384-7767

EAST RUTHERFORD

PARK AND ORCHARD RESTAURANT Inter-

national dishes. Major credit cards. · 240

Hackensack St., East Rutherford · 201-939-9292

SORRENTO’S Southern Italian dishes. Major

credit cards. · 132 Park Ave., East Rutherford

· 201-507-0038

EDGEWATER

THE CRAB HOUSE Affordable riverside dining

with Manhattan views. Major credit cards. · 541 River

Rd., Edgewater · 201-840-9311

KINARA Northern Indian cuisine. Major credit

cards. · 880 River Rd., Edgewater · 201-313-0555

LA VECCHIA NAPOLI Traditional southern

Italian cuisine. Major credit cards. · 2 Hilliard Ave.,

Edgewater · 201-941-6799


MC/V/AMEX. · 1416 River Rd., Edgewater

· 201-224-2013

ROBERTO’S II Gourmet Italian. MC/V/AMEX. ·

936 River Rd., Edgewater · 201-224-2524

ELMWOOD PARK

TROVATO’S ITALIAN RESTAURANT Italian cuisine

with fresh pasta. Major credit cards. · 206 Rt. 46 East,

Elmwood Park · 201-797-7552

ENGLEWOOD

BAUMGART’S CAFE American and Chinese

dishes in a retro ‘50s setting. AMEX. · 45 E.

Palisade Ave., Englewood · 201-569-6267

BLUE MOON MEXICAN CAFE Traditional

Mexican dishes. Major credit cards. · 21 E. Palisade

Ave., Englewood · 201-541-0600

ENGLEWOOD DINER Salads, Italian specials,

steaks. MC/V/AMEX. · 54-56 Engle St., Englewood

· 201-569-8855

SMOKE CHOPHOUSE Steaks, seafood and cig-

ars. Major credit cards. · 36 Engle St., Englewood ·

201-541-8530

6 6 / J A N U A R Y 2 0 0 9

WTE_BG_109_FINAL 12/3/08 12:05 PM Page 66

ZAGAT RATING:EXCELLENT

2004-2008 WINE SPECTATOR

& ENTHUSIASTAWARDS

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“UNASSUMING STEAKHOUSE IS

THE REAL DEAL!”–New York Times,

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PRIVATE ROOMS

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WWW.THEPARKSTEAKHOUSE .COM

OPEN 7 N IGHTS FOR D INNER

MON-FR I FOR LUNCH

THE PARK

STEAKHOUSE

TheParkHouse1-3s0708final.indd 1 6/5/08 11:56:10 AM

c o n t i n u e d

Lyndhurst · 201-438-9491

MAHWAH

MAHWAH BAR AND GRILL Classic American

pub. Major credit cards. · 2 Island Rd., Mahwah

· 201-529-8056

NEW YORK STEAKHOUSE & PUB Casual steak

house. Major credit cards. · 180 Rt. 17 South,

Mahwah · 201-529-1806


MC/V/AMEX. · 209 Ramapo Valley Rd., Mahwah ·

201-529-1111

MONTVALE

THE PORTER HOUSE Eclectic American steak

house. Major credit cards. · 125 Kinderkamack Rd.,

Montvale · 201-307-6300

MOONACHIE

SEGOVIA Spanish cuisine featuring steaks and

seafood. MC/V/AMEX. · 150 Moonachie Rd.,

Moonachie · 201-641-4266

NORTH BERGEN

SABOR LATIN BISTRO Elegant Latin cuisine. Major

credit cards. · 18809 River Rd., North Bergen · 201-

943-6366

NORTHVALE

BRADY’S FOX HUNT INN Irish/American clas-

sics. Major credit cards. · 201 Livingston St.,

Northvale · 201-784-8047

HENNESSY TAVERN Homestyle American food.

Major credit cards. · 191 Paris Ave., Northvale · 201-

768-7707

MADELEINE’S PETIT PARIS Light French cuisine.

Major credit cards. · 416 Tappan Rd., Northvale · 201-

767-0063

NORWOOD

JOSÉ O’REILLY’S PUB & COCINA Irish and

Mexican fare. MC/V/AMEX/Diner’s Club. 595

Broadway, Norwood · 201-784-6900

NYACK, N.Y.

LANTERNA Inviting Tuscan kitchen. Major

credit cards. · 3 South Broadway, Nyack, N.Y.

· 845-353-8361

OAKLAND

CAFÉ L’AMORE Continental dishes, specializing in

Italian. Major credit cards. · 455 Ramapo Valley Rd.,

Oakland · 201-337-5558

RÜGA Elegant and eclectic American eatery. Major

credit cards. 4 Barbara Ln., Oakland · 201-337-0813

599 North Midland AvenueSaddle Brook, NJ 07663201-794-1990www.salernoskitchens.com

Salerno’sUNIQUENESS IS

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Hand Crafted Custom Designs for Kitchens, Bathroom

s, Cabinetry and Innovative Woodw

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PJSalerno1-3s0109Final.indd 1 12/1/08 5:04:09 PM


where TO EAT

PARAMUS

BIAGIO’S Italian/American cuisine. Major credit

cards. · 299 Paramus Rd., Paramus · 201-652-0201

BONEFISH GRILL Polished, casual dining specializ-

ing in fresh fish. Major credit cards. · 601 From Rd.,

Paramus · 201-261-2355

CHAKRA Fine continental cuisine with Asian influ-

ences. Major credit cards. · 144 Rt. 4 East, Paramus ·

201-556-1530

JOE’S AMERICAN BAR & GRILL Steaks,

salads, pizza, more. Major credit cards. · 298

Garden State Plaza, Paramus · 201-843-8858

KUMA Japanese, Chinese dishes. Major credit cards. ·

440 Forest Ave., Paramus · 201-262-0400

PARK RIDGE

ESTY STREET Contemporary American cuisine.

Major credit cards. · 86 Spring Valley Rd., Park Ridge

· 201-307-1515

THE PARK STEAKHOUSE Dry-aged steaks.

Major credit cards. · 151 Kinderkamack Rd., Park

Ridge · 201-930-1300

VALENTINO’S Continental Italian cuisine. Major

credit cards. · 103 Spring Valley Rd., Park Ridge

· 201-391-2230

RAMSEY

APOLO’S RESTAURANT Fine continental and

Mediterranean cuisine. Major credit cards. · 61 E.

Main St., Ramsey · 201-825-1111

CAFE PANACHE Fine eclectic eatery. MC/V/AMEX.

· 130 E. Main St., Ramsey · 201-934-0030

MAMACITA’S Mexican fare. Major credit cards.

· 63 W. Main St., Ramsey · 201-236-1339

VARKA ESTIATORO Greek cuisine, featuring

seafood. M/V/AMEX. · 30 N. Spruce St., Ramsey

· 201-995-9333

RIDGEFIELD

GOTHAM CITY DINER Wide range of American

favorites. MC/V/AMEX. · 550 Bergen Blvd.,

Ridgefield · 201-943-5664

RIDGEWOOD

BAZZINI AT 28 OAK STREET Innovative American

fare. MC/V/AMEX. · 28 Oak St., Ridgewood

· 201-689-7313

c o n t i n u e d

DAILY TREAT RESTAURANT Friendly, casual

eatery. Major credit cards. · 177 E. Ridgewood Ave.,

Ridgewood · 201-652-9113

LA PIAZZA BISTRO ITALIANO Innovative

northern Italian fare. Major credit cards. · 29

Chestnut St., Ridgewood · 201-447-5111

L’ARAGOSTA RISTORANTE Creative Italian

cusine. Major credit cards. · 16 Chestnut St.,

Ridgewood · 201-444-9499

LATOUR Modern French cuisine. MC/V/AMEX. · 6

E. Ridgewood Ave., Ridgewood · 201-445-5056

MACMURPHY’S American continental fare.

MC/V. · 8 Godwin Ave., Ridgewood · 201-444-0500

MARCELLO’S AT THE STATION Fine northern

Italian cuisine. Major credit cards. · 8 Wilsey Sq.,

Ridgewood · 201-652-2120

MARRA’S Italian cuisine. Major credit cards. · 16 S.

Broad St., Ridgewood · 201-444-1332

MEDITERRANEO Mediterranean cuisine including

tapas menu. MC/V/AMEX. · 23 North Broad St.,

Ridgewood · 201-447-0022

TRATTORIA FRATELLI Northern Italian cuisine.

MC/V/AMEX. · 119 E. Ridgewood Ave.,

Ridgewood · 201-447-9377

VILLAGE GREEN RESTAURANT Contemporary

American cuisine. MC/V/AMEX. · 36 Prospect St.,

Ridgewood · 201-445-2914

WASABI JAPANESE RESTAURANT Japanese

cuisine. Major credit cards. · 848 E. Ridgewood Ave.,

Ridgewood · 201-493-7575

RIVER VALE

DANIEL New American and Italian cuisine. Major

credit cards. · 625 River Vale Rd., River Vale · 201-

594-1900

RISTORANTE PARADISO Mid-southern Italian

fare. Major credit cards. · 640 Westwood Ave., River

Vale · 201-263-0400

ROCHELLE PARK

NANNI Italian dishes. Major credit cards. · 53 W.

Passaic St., Rochelle Park · 201-843-1250

SOUTH CITY GRILL Hip seafood-centric eatery.

Major credit cards. · 53 W. Passaic St., Rochelle Park

· 201-843-1250

VILLA ROBERTO RISTORANTE Fine Italian cui-

sine. MC/V/AMEX. · 70 W. Passaic St., Rochelle Park

· 201-845-8333

RUTHERFORD

CAFÉ MATISSE Fine Continental cuisine.

MC/V/AMEX and Optima. · 167 Park Ave.,

Rutherford · 201-935-2995

PAISANO’S Little Italy–style eatery. MC/V/AMEX. ·

132 Park Ave., Rutherford · 201-935-5755

SADDLE BROOK

GOLDEN PUB Great pub food. MC/V/AMEX. ·

335 Market St., Saddle Brook · 201-843-9210

MATSUYA Cozy and elegant Japanese steak house.

Major credit cards. · 490 Market St., Saddle Brook ·

201-843-5811

QUE PASTA Home-style Italian. Major credit cards.

· 326 Market St., Saddle Brook · 201-712-9100

SOUTH HACKENSACK

TEGGIANO Fine Italian food. Major credit cards. · 310

Huyler St., South Hackensack · 201-487-3884

SUFFERN, N.Y.

MARCELLO’S RISTORANTE Italian continental cui-

sine. Major credit cards. · 21 Lafayette Ave., Suffern,

N.Y. · 845-357-9108

TAPPAN, N.Y.

IL PORTICO Fine Italian cuisine. Major credit cards. · 89

Main St., Tappan, N.Y. · 845-365-2100

VILLAGE GRILLE American fare with Middle

Eastern specialties. Major credit cards. · 65 Old

Tappan Rd., Tappan, N.Y. · 845-398-3232

TEANECK

FAMOUS SEAFOOD Casual dining and take-out.

MC/V/AMEX. · 1287 Teaneck Road, Teaneck · 201-

833-1103

IL DUOMO Fine Italian fare. Major credit cards. · 368

Cedar Lane, Teaneck · 201-287-0404

TEANECK KEBAB HOUSE Afghan cuisine.

MC/V/AMEX. · 253 DeGraw Ave., Teaneck · 201-

836-8571

TENAFLY

AXIA TAVERNA Stylish Greek eatery. Major credit

cards. ·18 Piermont Rd., Tenafly · 201-569-5999

PALMERS CROSSING RESTAURANT Casual

American eatery. Major credit cards. · 145 Dean Dr.,

Tenafly · 201-567-4800

WALDWICK

NELLIE’S PLACE Friendly, casual eatery. Major credit

cards. · 9 Franklin Tpk., Waldwick · 201-652-8626

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AMERICAN: Assembly Steak House &

Seafood Grill, Englewood Cliffs • Bacari

Grill, Washington Twp • The Barn, Wyckoff

• Bazzini at 28 Oak Street, Ridgewood •

Biagio’s, Paramus • Bonefish Grill, Paramus

• Brady’s Fox Hunt Inn, Northvale • Chart

House Restaurant, Weehawken • Citrus

Grille, Airmont, N.Y. • The Cornerstone,

Hillsdale • The Crab House, Edgewater •

The Crow’s Nest, Hackensack • Daily Treat

Restaurant, Ridgewood • Daniel, River Vale

• Englewood Diner, Englewood • Esty

Street, Park Ridge • Famous Seafood,

Teaneck • Golden Pub, Saddle Brook •

Gotham City Diner, River Vale • Griffin’s

Bar & Eatery, Cresskil • Hennessy Tavern,

Northvale • The Iron Horse, Westwood •

Joe’s American Bar & Grill, Paramus •

Mahwah Bar and Grill, Mahwah • Nellie’s

Place, Waldwick • New York Steakhouse &

Pub, Mahwah • The Park Steakhouse, Park

Ridge • Palmer’s Crossing Restaurant,

Tenafly • Paulie’s, Closter • The Porter

House, Montvale • The Restaurant,

Hackensack • Restaurant L, Allendale •

Rivara’s, Fair Lawn • The River Palm

Terrace, Edgewater, Fair Lawn, Mahwah •

Rüga, Oakland • Smoke Chophouse,

Englewood • Village Green Restaurant,

Ridgewood • Village Grille, Tappan, N.Y. •

Westwood Diner and Pancake House,

Westwood

ASIAN: Bangkok Garden, Hackensack •

Hanami, Cresskill • Jade Village, Chestnut

Ridge, N.Y. • Kinara, Edgewater • Kuma,

Paramus • Maharani Express, Fort Lee •

Matsuya, Saddle Brook • Minado, Little

Ferry • Umeya, Cresskill • Wasabi Japanese

Restaurant, Ridgewood

CONTINENTAL: Axia Taverna, Tenafly • The

Brick House, Wyckoff • Café L’Amore,

Oakland • Café Matisse, Rutherford • Cafe

Panache, Ramsey • Chakra, Paramus •

WHERE TO EATBY CUISINE

Davia, Fair Lawn • Don Quijote,

Fairview • Harley’s Irish Pub,

Hackensack • Harvest Bistro & Bar,

Closter • The Ho-Ho-Kus Inn, Ho-Ho-

Kus • Ivy Inn, Hasbrouck Heights • La

Cibeles, Lyndhurst • MacMurphy’s,

Ridgewood • Marcello’s at the Station,

Ridgewood • Marcello’s Ristorante,

Suffern, N.Y. • Marra’s, Ridgewood •

Martini Grill, Wood-Ridge • Rudy’s

Restaurant, Hackensack • Sea Shack,

Hackensack • Segovia, Moonachie • The

Stony Hill Inn, Hackensack • Tracey’s,

Little Ferry • Valentino’s, Park Ridge

FRENCH: Latour, Ridgewood •

Madeleine’s Petit Paris, Northvale •

Pourquoi Pas, Westwood

ITALIAN: Aldo’s Italian Restaurant,

Wyckoff • Andiamo, Haworth •

Brigantino Ristorante, Wood-Ridge •

Cafe Capri, Hillsdale • Cafe Italiano,

Englewood Cliffs • Café Terrana,

Garfield • Dino’s Restaurant, Harrington

Park • Granita Grill, Westwood • Grissini

Trattoria, Englewood Cliffs • Il Duomo,

Teaneck • Il Mulino, Dumont • Il Portico,

Tappan, N.Y. • Il Villaggio, Carlstadt •

Lanterna, Nyack, N.Y. • La Piazza Bistro

Italiano, Ridgewood • L’Aragosta

Ristorante, Ridgewood • La Vechia

Napoli, Edgewater • Maggiano’s Little

Italy, Hackensack • Nanni, Rochelle Park

• Paisano’s, Rutherford • Que Pasta,

Saddle Brook • Ristorante Paradiso,

River Vale • Roberto’s II, Edgewater •

Savini, Allendale • Sorrento’s, East

Rutherford • Teggiano, South

Hackensack • Trattoria Fratelli,

Ridgewood • Trovato’s Italian

Restaurant, Elmwood Park • Villa

Roberto Ristorante, Rochelle Park

LATIN: Blue Moon Mexican Cafe,

Englewood, Woodcliff Lake, Wyckoff •

Mamacita’s, Ramsey • Sabor Latin

Bistro, Hawthorne, North Bergen

• 3 Chicas, Wyckoff

MULTIETHNIC: Apolo’s Restaurant,

Ramsey • Baumgart’s Cafe, Englewood

• José O’Reilly’s Pub & Cocina,

Norwood • Mediterraneo, Ridgewood

• The Melting Pot, Westwood • Park

and Orchard Restaurant, East

Rutherford • South City Grill, Rochelle

Park • Teaneck Kebab House, Teaneck •

Varka Estiatoro, Ramsey

WASHINGTON TWP

BACARI GRILL Innovative American fare. Major

credit cards. · 800 Ridgewood Rd., Washington

Twp. · 201-358-6330

WEEHAWKEN

CHART HOUSE RESTAURANT Steaks and

seafood. Major credit cards. · Pier D/T Lincoln

Harbor, Weehawken · 201-348-6628

WESTWOOD

GRANITA GRILL Italian cuisine. Major credit

cards. · 467 Broadway, Westwood · 201-664-9851

HANAMI Chinese and Japanese cuisine. Major

credit cards. · 301 Center Ave., Westwood · 201-666-

8508

THE IRON HORSE “The Great All-American

Pub.” Major credit cards. · 20 Washington Ave.,

Westwood · 201-666-9682

THE MELTING POT Fine fondue dining. Major cred-

it cards. · 250 Center Ave., Westwood · 201-664-8877

POURQUOI PAS French bistro. Major credit cards.

· 31 Westwood Ave., Westwood · 201-722-8822

WESTWOOD DINER AND PANCAKE HOUSE

Breakfast, lunch and dinner. MC/V/AMEX.

· 301 Old Hook Rd., Westwood · 201-664-7455

WOODCLIFF LAKE


Mexican dishes. Major credit cards.

· 42 Kinderkamack Rd., Woodcliff Lake

· 201-782-9500

WOOD-RIDGE

BRIGANTINO RISTORANTE Italian fare. Major

credit cards. · 269 Hackensack Ave., Wood-Ridge

· 201-933-4276

MARTINI GRILL European-inspired dishes and

gourmet cocktails. Major credit cards. · 187

Hackensack St., Wood-Ridge · 201-939-2000

WYCKOFF

ALDO’S ITALIAN RESTAURANT Italian favorites.

Major credit cards. · 393 Franklin Ave., Wyckoff

· 201-891-2618

THE BARN All-American family spot. Major credit

cards. · 359 Sicomac Ave., Wyckoff · 201-848-0108


Mexican dishes. Major credit cards. · 327 Franklin

Ave., Wyckoff · 201-891-1331

THE BRICK HOUSE Continental dining.

MC/V/AMEX. · 179 Godwin Ave., Wyckoff

· 201-848-1211

3 CHICAS Mexican cuisine offering special Sunday

brunch. Major credit cards. · 637 Wyckoff Ave.,

Wyckoff · 201-848-4700 ■



FROM BELFAST TO BROOKLAWN:A RIDGEWOOD FAMILY ODYSSEYThrough February 9 — Learn about the lives of a turn-of-the-century

Irish immigrant family with this exhibit from the Ridgewood Historical

Society, Thursdays and Saturdays from 1 p.m. to 3 p.m., Sundays from 2 p.m.

to 4 p.m. at the School House Museum, featuring letters, photographs,

journals and more. Suggested donation: $5 for adults, $3 for children,

$10 for families. Call 201-447-3242 or visit www.ridgewoodhistorical

society.org for more information.

Be THERE

Music Club, 8 p.m. Tickets: $22for members, $25 for nonmem-bers. Call 201-384-1325 or visitwww.hurdygurdyfolk.org for more information.

January 15 — Learn about thechanges and challenges of 19thcentury architecture with MUSIC

FROZEN IN STONE, an illustratedtalk with Peter Macaluso, professorof history at Montclair StateUniversity, part of the HistoryLecture Series at The Hermitagein Ho-Ho-Kus. Cost: $7.50 foradults, $5 for students and seniors.Call 201-445-8311 or visit www.thehermitage.org for more information.

January 10 — Enjoy an evening with Celtic singer/song-writer CATHIE RYAN at the FairLawn Community Center, pre-sented by the Hurdy Gurdy Folk

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JA N UA R YJanuary 3 — Enjoy a sweet treat when the Saddle River ValleyCultural Center presents WILLY

WONKA, 1 p.m. and 3 p.m. inUpper Saddle River. Tickets: $8 for members, $10 for nonmem-bers. Call 201-825-3366 or visitwww.srvcc.org for more information.

January 4 — Ring in the NewYear Viennese style as the NewJersey Symphony Orchestra pre-sents THE BEST OF VIENNA, fea-turing Strauss waltzes, polkas andmore, 3 p.m. at Bergen PAC inEnglewood. Tickets: $17 to $55.Call 973-624-3713 or visitwww.njsymphony.org for more information.

January 4 — Keep the holidaycelebrations alive with the BergenCounty Historical Society’s

TWELFTH NIGHT PARTY, 2 p.m.to 5 p.m. at Campbell-ChristieTavern in River Edge, in whichvisitors are invited to bring afavorite food or drink. FREE for members, suggested

donation of $7 for adults and $5 for children.

Visit www.bergencountyhistory.org for more

information.

EAGLE WATCHING VAN TRIP January 17 — Take the New Jersey Audubon

Society’s jaunt to the upper Delaware Valley

to search for bald eagles in their natural

habitat, departing 8 a.m. from the Lorrimer

Sanctuary in Franklin Lakes. Cost: $32 for

members, $40 for nonmembers. Call 201-

891-2185 or visit www.njaudubon.org

for more information.

On display at Ridgewood’s School House Museum

is this dress made by turn-of-the-century Irish

immigrant Grizella McCarroll Boyd, part of the

“From Belfast to Brooklawn” exhibit.

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January 16 — Stay up late torock out with ZEN TRICKSTERS

as they bring their jam-bandstylings to Mexicali Live inTeaneck, 10 p.m. Tickets: $15. Call 201-833-0011 or visitwww.mexicalilive.com for more information.

January 17 and 18 — Bring thekids to TEDDY BEAR WEEKEND

at the New Jersey Children’sMuseum in Paramus, noon to 6p.m., featuring teddy bear-themedparades, contests and prizes. Cost:$10; FREE for children under 1.Call 201-262-5151 or visit www.njcm.com for more information.

January 18 — Hone your detec-tive skills outdoors with theTenafly Nature Center’s SEASONAL

SCAVENGER HUNT, 2 p.m. inTenafly. Participants will searchthe center’s various trails to try tosolve a set of environmental rid-

SEND EVENT LISTINGS TO:

Bergen Health & Life, 110

Summit Avenue, Montvale, NJ

07645; fax 201-782-5319; e-mail

[email protected].

Listings must be received four

months in advance of the event

and must include a phone number

that will be published.

dles. Cost: $5 for members, up to$20 for member families; $10 fornonmembers, up to $30 for non-member families. Call 201-568-6093 or visit www.tenaflynaturecenter.org for more information.

January 25 — Explore Green-brook Sanctuary’s snow-coveredtrails with the TREE IDENTIFICA-

TION HIKE, 1 p.m. in Alpine. Par-ticipants will learn how to spot up

A DISNEYLAND ADVENTUREJanuary 21 to 25 — Join

Mickey, Minnie and all your

favorite Disney characters

when Disney on Ice comes

to the Izod Center in East

Rutherford, 10:30 a.m.,

3 p.m. and 7:30 p.m. Tickets:

$20 to $70. Call 201-507-8900

or visit www.izodcenter.com for

more information.

MOONLIGHT ANDMAGNOLIASJanuary 10 to 31 — Take

a peek at the madness

behind the making of the film

Gone with the Wind. The

Bergen County Players

present this intriguing

comedy that shows the

movie’s producer, director

and writer attempting to

create a workable script,

Fridays and Saturdays at 8

p.m. and Sundays at 2 p.m. in

Oradell. Tickets: $16 to $19.

Call 201-261-4200 or visit

www.bcplayers.org for more

information.

to 10 species of trees and shrubswith the help of naturalist NancySlowik. Visitors are instructed todress warm and should meet at the Sanctuary’s OrientationCenter. Cost: $5 for nonmembers,FREE for members. Call 201-768-1360 or visit www.njpalisades.orgfor more information.

January 31 — Enjoy selectionsfrom Mozart, Beach and Schiffperformed by the THURNAUER

CHAMBER MUSIC SOCIETY,

8 p.m. at the Eric Brown Theater at the Kaplen Jewish CommunityCenter on the Palisades in Tenafly.A preconcert talk with the artistsbegins at 7 p.m. Tickets: $16 for members, students and seniors;$20 general admission. Call 201-569-7900 or visit www.jccotp.org/thurnauer for more information. ■


BeThere_BRG_109_FINALrev 12/4/08 3:24 PM Page 71

argy McCabe of Ridgewood gets the

scoop on a new Smart Car from sales

manager Michael Hill at the smart center

dealership in Englewood.

Smart shopperM

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BERGEN AMBULATORY SURGERY CENTER | 190 Midland Avenue | Saddle Brook, NJ 07663 | (973) 405-6888 | www.bergensurgery.com

BERGEN AMBULATORY SURGERY CENTER is one of thelargest facilities licensed by and operating in the State of NewJersey.We offer three fully equipped operating rooms and spa-cious recovery area. Our multilingual staff includes registerednurses who are ACLS Certified. Our Board Certified Physi-cians strive to provide expert care to our patients. We offerthe latest advanced minimally invasive treatment for: neckpain, back pain, headache, herniated/bulging disc, degenerativedisc disease, numbness of the arms and legs, sciatica.Dedicated to Excellence

We deliver a brand new you

The Surgical Team at Bergen Ambulatory Surgery Center.


www.kuche-cucina.com

489 Rt.17 South, Paramus(Between The GAP and Pizza Hut) Ph. 201-261-5221

268 Main Street, Madison(Across from the new Madison Jaguar)

Ph. 973-937-6060


Documents

Bergen Health & Life's January 2009 issue