Westchester Health & Life's June 2009 issue

health&lifeWESTCHESTER

June 2009 $3.95T H E G O O D L I V I N G M A G A Z I N E from W E S T C H E S T E R M E D I C A L C E N T E R

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QUIZ: Howgreen is your

diet?

‘My week ofgreen living’

6 eco-centricexcursions

A ‘reuse,recycle’ home

makeover

THE GREEN ISSUE!

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

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June 2009

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

Flash Captured moments around the county

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

Westchester gourmetMangia verde With chef Mario Batali at thehelm, Manhattan’s Del Posto—a Certified GreenRestaurant—is refined, different and memorable.

Where to eatYour Westchester County dining guide

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

What’s happeningat Westchester Medical Center

Faces of Westchester Scoop troupe

Welcome letter

Editor’s letter

Your guide to green eatingSmart food choices will boost your health and helpprotect the environment.

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

‘My week of green living’An average working New Jerseyan promises tofollow an eco-friendly lifestyle for seven days.Here’s what she learned—and how she fared.

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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Features

Departments 54

55


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AS THE REGION’S RESOURCE FOR ADVANCEDhealthcare services, one of our focuses is on welcomingthe community to become more involved in the fabric ofWestchester Medical Center.

This April our fifth annual “Go the Distance”walk and family fun day brought more than 6,000 peopleto our campus from around the Hudson Valley region insupport of the programs and advanced care services weprovide, while raising $430,000 for our Maria FareriChildren’s Hospital.

In addition, as Westchester Health & Life goes topress, we will be hosting our 30th annual gala and wel-coming hundreds of members of the local community aswe honor two outstanding physicians—Patricia A.Sheiner, M.D., and Paul Woolf, M.D.—for their dedica-tion and commitment to Westchester Medical Center. Inaddition, this year’s special Community Service Awardwill be presented to a dedicated supporter and long-timefriend of the Medical Center—Lawrence Schwartz, for-mer Westchester Deputy County Executive and now sec-retary to New York Governor David Paterson.

Also, at the end of June, hundreds of runners andcyclists (including staff and former patients) will descendon our campus to participate in the eighth annual WMCBiathlon, a great show of support for our Joel A. HalpernRegional Trauma Center. And for those more at home onsea than on land, the first annual Yacht Hop to benefitour Maria Fareri Children’s Hospital will take place atthe American Yacht Club in Rye on July 18.

Of course, warm weather brings a great manyother activities to our Hudson Valley region, so pleasehave a fun, safe and healthy spring and summer, andthank you for your continued interest in Westchester

Medical Center.

Our community commitment

Welcome LETTER

MICHAEL D. ISRAEL

President and CEOWestchester Medical Center

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

Sincerely,

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

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

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

So we’re ready when you need us most.

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

Markus Erb, M.D., Pediatric Cardiology

Because they do.


Parents of children with special needs often tell me that it is scary to enroll their children in “fun” activities because they fear that their child will

not succeed. Or, that he or she will be ridiculed and possibly asked to leave the class. Unfortunately this fear often comes from experience.

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

They are designed to be inclusive… and fun! The only program of this kind, every class works to improve each child’s self-confidence and self-expres-sion while expanding their creative imagination. Who knows where their imagination will take them?

What I do know is that while they are creating beautiful works of art they are also learning essential social skills to empower them in their everyday lives. (But we don’t have to tell them that, they can think they’re just here to have fun.)

Not Just AnybodyThese classes are taught by board-certified experts.

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

And they’ll make sure your child has fun.

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

We’re All Friends HereThese classes are provided in a safe and accept-

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

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

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

Does Your ChildHave Special Needs?Why Not Give Him Something Fun To Do?

By Isa Marrs, MA CCC-SLP

ADVERTISEMENT

“WHEN DID YOU BECOME SUCH A TREE HUG-ger?” 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 beencoming on slowly for more than two decades—since justafter my son was born. Presented with this tiny bundle ofresponsibility, I couldn’t help but think about how my deci-sions would affect both him directly and the world he wouldgrow up in.

But when it comes to going green, things aren’t blackand white. There’s a whole spectrum of habits that go intoeco-living, and making just a few swaps can have a bigimpact. For a get-started primer, see “My Week of GreenLiving,” in which environmental activist Sloan Barnettoffers a 13-step to-do list. These tips in hand, our writerembarked on an eco-experiment: a week of following anearth-friendly lifestyle. For a full report on her adventures,see page 38.

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

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

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

Our big, fat green issue

Editor’s LETTER

RITA GUARNAEditor in Chief


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Westchester Health & Life Staff

editor in chiefRITA GUARNA

art director SARAH LECKIE

senior editor TIMOTHY KELLEY

managing editor JENNIFER CENICOLA

assistant editorKRISTIN COLELLA

art internALEXANDRIA PATE

group publisher EDWARD BURNS

executive vice president, sales & marketingJOEL EHRLICH

publisherSUZANNE TRON

advertising account executivesLOUISE DEMMEL, MOLLY DIMILLO,

MARY MASCIALE

director, internet and new media

NIGEL EDELSHAIN

marketing director CHRISTOPHER KAEFER

production manager CHRISTINE HAMEL

advertising services managerTHOMAS RAGUSA

senior art director, agency services

KIJOO KIM

circulation director LAUREN MENA

editorial contributions:The editors invite letters, article ideas and othercontributions from readers. Please write toEditor, Westchester Health & Life, 110 SummitAvenue, Montvale, NJ 07645; telephone 201-571-7003; fax 201-782-5319; [email protected]. Any manuscript orartwork should be accompanied by a self-addressed envelope bearing adequate returnpostage. The magazine is not responsible for thereturn or loss of submissions.

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

J U N E 2 0 0 9



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Westchester Medical Center Staff

president & ceoMICHAEL ISRAEL

chairman, board of directorsJOHN F. HEIMERDINGER

senior vice president,marketing and corporate

communicationsKARA BENNORTH

director media relations/photography

DAVID BILLIG

director, community relations and outreach

ISABEL DICHIARA

director editorial information

managementLESLIE MILLS

director of communications, Maria Fareri Children’s Hospital at

Westchester Medical CenterANDREW LAGUARDIA

photo/digital imagingBENJAMIN COTTEN, GORDON TUNISON

WESTCHESTER MEDICAL CENTERValhalla, N.Y. For general information, call914-493-7000. Visit Westchester Medical

Center on the Internet at www.worldclassmedicine.com.

chairmanCARROLL V. DOWDEN

president MARK DOWDEN

executive vice president JOEL EHRLICH

senior vice president EDWARD BURNS

vice presidents AMY DOWDEN

NIGEL EDELSHAINRITA GUARNA

SHANNON STEITZSUZANNE TRON

subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Westchester Health & Life, Circulation Department, PO Box 1788, Land O Lakes, FL 34639; telephone 813-996-6579; e-mail [email protected].

Westchester Health & Life is publishedseven times a year by WainscotMedia, 110 Summit Avenue,Montvale, NJ 07645, in associa-tion with Westchester Medical Center. This isVolume 5, Issue 3. ©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 forinformational purposes only. If you havemedical concerns, seek the guidance of ahealthcare professional.

PUBLISHED BY

WAINSCOT MEDIA


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W E S T C H E S T E R H E A L T H & L I F E / 1 1

Westchester WHISPERSY 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

Looking for an easy way to keep your kitchenstocked with fresh, locally grown produce?Residents of southern Westchester canbecome members of Larchmont-based FARMSHARE (914-315-1851, www.myfarmshare.com) and receive a delivery of fresh-picked goodies from local family farms eachweek throughout the warm growing season(mid-June through mid-November), ormonthly in the winter. All veggies and eggsare organic and all fruit is naturally grown.

Farm Share is part of a movementcalled community-supported agriculture, orCSA, in which membership fees help localfarmers pay for seeds and other necessities; inturn, shareholders receive a portion of whatfarmers grow. During the growing season,one Farm Share shipment typically containssix to eight different types of vegetables andgenerally lasts about a week for a family withsmall children, says founder Gail Brussel;season prices range from $600 for veggiesonly to $1,160 for veggies, fruits and eggs.

For Amy Haggenmiller of Bronxville,a mother of two who became a shareholder tosupport local farmers, the service has offeredunexpected benefits.

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

FARM FRESH

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

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

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

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

Garden variety

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Fast factOne out of every fiveWestchester County

residents ages 25 and over holds a

graduate degree.Source: www.westchestergov.com

“People are usually surprised to learn that there’s life in the Hudson—andwe’re talking big, beautiful fish,” says Lenore Person, marketing and

communications manager for the BECZAK ENVIRONMENTALEDUCATION CENTER in Yonkers (914-377-1900, ww.beczak.org),

a kid-friendly nonprofit facility that seeks to educate the public aboutthe Hudson and its inhabitants through interactive programs and exhibits.

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

Adventurous visitors can even experience the river’s vitality firsthand through outdoor programs such as“Catch of the Day Seining,” in which small groups of all ages put on waterproof waders provided by Beczak

and walk a 30-foot–long net through the shallow river waters just outside the center. Participants have theopportunity to catch—and then release—creatures such as blue crab, striped bass, herring and American eel

($5 per person; call for dates and times).“We’re a great place to get in touch with nature,” says Person.

Wholesome eating just got a

whole lot cooler, thanks to

COMFORT LOUNGE in

Hastings-on-Hudson (914-

478-0666, www.comfort

restaurant.net), a swank new

restaurant and bar that serves

up organic and gluten-free fare

in a rustic-yet-modern setting

adorned with clear pendant

lights, a wooden canopy and wood trim.

If the name rings a bell, here’s why: The lounge is actually a larger, hip-

per version of chef-owner John Halko’s previous venture, the no-frills Comfort

Restaurant located down the street, which he closed this spring.

“While the old Comfort only had a handful of tables, the new lounge can

seat about 50, plus 12 at the bar,” says Halko. “We think it’s really important to

introduce the community to the benefits of eating organic.”

Menu highlights include a 6-ounce organic turkey burger, sesame tofu,

Asian roasted free-range chicken and gluten-free brownies. You can also order

from a variety of fresh vegetable juices, such as “Great to Be Green,” a blend of

celery, cucumber, parsley and spinach.

Looking for something a bit more potent? Try one of the restaurant’s

organic wines or signature drinks, such as the “Cougartini,” a cocktail made

with organic Square One vodka and carrot, apple, beet, ginger and lemon juices.

Hip & healthy

River discoveries

Whispers_WST_309.REV2 5/15/09 11:20 AM Page 14

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AT THE JOHN JAY HOMESTEAD STATE HISTORIC SITE in Katonah, the Friends of John Jay Homestead held its secondannual Founders Award Dinner, a black-tie event honoring theBedford Riding Lanes Association for preserving open space inBedford. At Christ Church Bronxville, meanwhile, Young atArts held “A Night at the Tonys.” Proceeds from the benefit,which featured performances by Broadway stars plus local stu-dents, will help the group in its mission to empower young peo-ple through exceptionalmusical and theatrical art.Finally, nearly 200 sup-porters came out to PeterKelly’s X20 in Yonkers fora Spring Blast held byProject Morry, which pro-vides children with year-round programs anchoredby a summer camp.

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Think you belong in Flash? Send photos from your gala or charity event to Westchester Health & Life, att: Flash editor, 110 Summit Avenue, Montvale, NJ 07645; or e-mail

[email protected]. Include your contact information, a short event description and names of all who appear. (Submissions are not guaranteed to appear and

must meet the following image specs: 4x6 color prints or 300 dpi jpg, tif or eps files. Prints must be accompanied by an SASE in order to be returned.)

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FRIENDS OF JOHN JAYHOMESTEAD FOUNDERS AWARD DINNER1. Martha Stewart, Eugene and

Lois Colley

2. Wendy Ross, Katie Evarts, Dale and David Forster

3. Becki and Ari Fleischer

4. Dana Worlock and Mary Ann Hawley

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

PROJECT MORRY SPRING BLAST6. Greg Litch, Bobbie Wittenberg,

Aimee and Jeff Skier

7. Karen Miller, Denise and FinbarRegan, Michelle Coleman and Hilary Cooper

3

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IT WAS THE KIND OF PHONE CALL NO NEWparent wants to get. Twelve years ago, Steve Bobker andRosemary Loughran of Mohegan Lake heard from theirpediatrician that the standard newborn screening test ontheir new son, Liam—the familiar heel-prick test—hadfound something unusual. Liam had tested positive for arare inherited metabolic disorder called phenylke-tonuria, or PKU.

A metabolic disorder is a defect in the body’senzyme processes, which control the breakdown of foodnutrients such as carbohydrates, fats and proteins, saysDavid Kronn, M.D., Director of the Inherited MetabolicDisease Center at Maria Fareri Children’s Hospital atWestchester Medical Center. Enzymes also control howindividual cells turn those nutrients into energy. “Thereare literally hundreds of metabolic disorders we know of,and many others we have not yet defined,” Dr. Kronn says.

These disorders are quite rare, affecting between0.5 and 2 percent of the population, he adds. They canbe mild, causing few or no health problems, or severe.PKU is one of the more dangerous examples. Liam lacksthe enzyme that breaks down a chemical called pheny-lalanine, an amino acid found in nearly all foods, butespecially in protein-rich foods such as meat, dairy prod-ucts and eggs. Phenylalanine is toxic to brain health andcan cause mental retardation and behavioral and devel-opmental problems.

The couple was stunned by the findings about theirson. There was no family history of the disorder. “We’dknown nothing about it,” says Loughran, who a year latergave birth to an unaffected daughter, Catriona. Fortun-ately, her son was in the care of experts.

In New York State, children who are found to

1 8 / J U N E 2 0 0 9

PHYSICIANS AND NUTRITIONISTS

GO THE EXTRA MILE TO HELP KIDS

WITH INHERITED METABOLIC DISORDERS

have inherited metabolic disorders, either through thenewborn screening test or—if the screening doesn’t detectthe problem—when symptoms develop, are referredpromptly to one of a handful of regional metabolic cen-ters such as the one at Maria Fareri Children’s Hospitalat Westchester Medical Center. There, Liam came underthe care of Dr. Kronn and his team, beginning what maybe a lifelong partnership.

There is no cure for inherited metabolic disorders.Families must work with specialists at these centers to puttheir affected kids on a highly restricted dietary program,usually for life. They’re also frequently given medications:On Fridays, the hospital’s infusion center is dedicated tochildren with these conditions. In their first years, kidscome to the center as often as every week to be checked fornutrient levels and monitored for adherence to their diets.

WHEN FOODSbbrriinngg special

dangers

HealthWatch WHAT’S NEW IN MEDICINE AND HOW YOU CAN STAY WELL

Twelve-year-old

Liam Bobker fails

to dodge a

kiss from Mom,

Rosemary Loughran.

Health_WST_309_v9.tsk 5/14/09 10:11 AM Page 20


As they get older and more accustomed to their specialdiets, visit frequency may be reduced to monthly. Overtime, special bonds develop between patients and staff.Loughran calls the center “our support system, likeextended family.

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

Nutrition counseling plays an important role inthe care of these children. Nutritionist Shideh Moffidihelps families figure out which foods can and cannot beconsumed, finds specially formulated products thatpatients with diseases such as PKU may require, and

teaches parents how much of eachfood type their kids need to eat—and how often—to stay healthy.

Compliance is a challengefor families, made tougher becausemany of the special foods don’ttaste very good. Often, kids can’teat the same goodies their friends

can. So the center tries to put some food fun into itspatients’ lives. Twice a year, the hospital holds a “SweetSwap” where, for once, kids with inherited metabolicdisorders can heedlessly dig into an array of ediblegoodies, because they’re specially chosen with the kids’dietary limits in mind.

Liam Bobker loves those events, his mom says.“He finally has the ability to eat freely at an occasionoutside his home, which most children can take forgranted.” The staff loves them too—even Dr. Kronnjoins in by playing games with the kids. He knows theswaps help almost as much as the medical care the cen-ter provides. “These treatments are tough, and we needto be aggressive to keep them doing well,” he says.“Things like the Sweet Swaps help make it fun. It’s allpart of what we do.” ■

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A family we’ll call the Smiths has formed a special part-

nership with the staff at the Inherited Metabolic Disease

Center at Maria Fareri Children’s Hospital at Westchester

Medical Center. Their three daughters have all been

affected by an inherited metabolic disorder called med-

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

When middle daughter Tracy was born three years

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

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

which makes the body unable to convert fatty acids into

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

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

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

into hypoglycemic shock. Unbeknownst to the family, she

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

screening was routine. Because of the condition’s effect

on energy production, being mildly ill or

going six hours without food can make

kids vulnerable to episodes of metabolic

decompression that can be very dangerous.

Nicole was rushed by paramedics to

her local hospital, then brought to Maria

Fareri Children’s Hospital at Westchester Medical

Center. She was treated in the Pediatric Intensive Care

Unit and recovered completely from this episode, at

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

Metabolic Disease Center, confirmed through more pre-

cise blood testing that the cause of her coma had been

MCAD deficiency. This discovery led to the beginning of

daily lifelong care for the children and a strong relation-

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

daughter, Brianna, was born two years ago; newborn

screening confirmed she had MCAD deficiency as well.

The family has learned a lot about coping with the

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

and his staff. They have established a protocol in the

event that the children do not eat regularly or become

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

for prompt administration of IV fluids.

“Dr. Kronn is extremely smart and

knowledgeable,” says Mrs. Smith. “He

provides guidance and walks us through

emergency situations. Together we work

hard to keep the girls healthy.”

3 sisters with one metabolic disorder

To find out more about treatment for inherited meta-

bolic diseases at Maria Fareri Children’s Hospital at

Westchester Medical Center, please call 1-866-WMC-

PEDS or visit www.worldclassmedicine.com/MFCH.

David Kronn, M.D.

Health_WST_309_v9.tsk 5/14/09 10:11 AM Page 21

SEVEN-YEAR-OLD DANIEL AURIGEMMA OFHawthorne has cystic fibrosis, a serious genetic disease.But thanks to rapid medical progress in treating thiscondition, he’s likely to have a much longer and health-ier life than was possible for patients with CF just a fewyears ago.

CF is an inherited condition in which there’s adefect in a gene that regulates the flow of chloride, waterand other electrolytes across cell membranes, explainsSankaran Krishnan, M.D., a pediatric pulmo-nologist at the Armond Mascia CysticFibrosis Center at Westchester MedicalCenter. “When this flow is disturbed,there is less water and chloride in thecells’ secretions, which form mucus,”he says. “As a result, mucus gets thickerand more difficult to move out of organsystems such as the lungs and intestines.That makes these systems more prone toinfection, inflammation and blockages.”

CF is the most common life-shorteninggenetic disorder among Caucasians in the United States.Lung disease is the main cause of death. The mucusbuilds up and scars lung tissue, and it harbors infectionsthat cannot be cleared with antibiotics. Until the pastdecade or so, it was rare to encounter an adult with CF,

2 0 / J U N E 2 0 0 9

HealthWatch

because most of its victims died by the time they reachedtheir teens. But things have changed rapidly, due to arecent explosion of knowledge about the genetic andmetabolic mechanisms behind the disease.

For a child to have CF, both parents must be car-riers of the genetic mutation that causes it. But Daniel’sdiagnosis was a surprise to his parents—Bonnie Jean,now 39, and Richard, 43. There was no history of thecondition in either of their families.

Still, when Daniel was just one day old, itwas clear that something was wrong. His

stomach was distended, and an X-rayshowed that his colon was completelyblocked with the prenatal stool calledmeconium. He needed nearly fivehours of surgery the next day, includ-ing the removal of a damaged portion

of his colon.“The doctor said he had never seen

meconium so thick, and that Daniel proba-bly had CF,” says Bonnie Jean. “All I knew about

CF was that it was a lung disease and kids die from it.We were devastated.”

She immediately made an appointment with Dr.Krishnan, a specialist in CF care. “We were still in shock,but he said, ‘This appointment is more for you than the

Cystic fibrosis:A bright day is coming

DOCTORS EXPECT THERE WILL BE A CURE FOR THIS DEADLY GENETIC DISORDER

Inthe 1950s, few

people with cysticfibrosis lived longenough to attend

elementary school.Today, more than 40percent are over 18.

—Cystic Fibrosis Foundation

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baby, so you can understand the disease and its treatment.’By the time we left, we felt a whole lot better.”

Dr. Krishnan told the Aurigemmas that many CFpatients now live into their 40s and 50s—and one thathis team treats is in her 70s. “Twenty years ago, fewerthan 10 percent of my patients were 21 or older,” he says.“Today, more than one-third are adults and more thanhalf are 30 and older.” And that number should contin-ue to rise rapidly, he says, as research focuses on twoexciting areas of treatment.

The first involves new medications that perform thecellular duties the damaged genes cannot do. “We aretesting drugs that can help the cells move the chlorideand water out, so that the mucus does not thicken,” Dr.Krishnan says. At any given time, he says, he’s involvedin three to five drug trials, funded by the Cystic FibrosisFoundation, that are evaluating these new medications.

The second focus of research is in the brave newworld of gene therapy. “The CF gene was discovered in1989, and CF became one of the first diseases investi-gated for genetic therapy because it kills children,” Dr.Krishnan says. “A cure here could add 50 or 60 years to

some patients’ lives.”Today, a genetic cure “is not ready for prime

time,” he says. That’s because researchers have yet todiscover an effective way to get a healthy gene into thecells to restore the metabolic balance needed to createnormal mucus. “The solution could be five years away,or it could be longer,” says the doctor.

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

systems in different people, and you can’t predict whichones it will affect,” Dr. Krishnan says. So far, Daniel’slungs have been mostly spared, and his major problemshave been intestinal. He has been in the hospital severaltimes for the treatment of blockages, with special enemasand medication. He also has to take medicines, enzymesand fiber at every meal, which his teachers and schoolnurses help monitor, and he uses a nebulizer every nightto keep his lungs clear.

Overall, though, Daniel is doing well. His weightis below normal, but his mother reports that “he’s veryenergetic, and it usually seems like nothing is wrongwith him.” He takes karate classes and is interested intrying other sports. “He’s happy—even when he’s notfeeling well, he has a great attitude.”

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

Someday soon, her work and those of thousandsof others may pay off big. Between the pharmaceuticaland genetic options, Dr. Krishnan is convinced that sci-ence is very close to curing CF. Daniel Aurigemma, hesays, has a great chance of seeing that day. “I keep tellingBonnie Jean we want to keep Daniel in good healthuntil the cure arrives. We want him ready for it. I have nodoubt that, in Daniel’s lifetime, there will be a cure. Nodoubt at all.” ■

To learn more about cystic fibrosis, visit the website of

the Cystic Fibrosis Foundation at www.cff.org. And to

find out more about the treatment of CF at

Westchester Medical Center, please call 1-877-WMC-

DOCS or visit www.worldclassmedicine.com.

Sankaran Krishnan, M.D.

“I have nodoubt that, in

7-year-oldDaniel’s

lifetime, therewill be a cure.”

Daniel Aurigemma

Health_WST_309_v9.tskREV 5/15/09 10:51 AM Page 23

2 2 / J U N E 2 0 0 9

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

An ambulance soon arrived to whisk D’Auria to anearby community hospital, where doctors discoveredshe had gone into cardiogenic shock—her heart waspumping almost no blood, and her internal organs werefailing as a result. The doctors ran tests to discover whathad caused her heart attack, but they came up empty.Her coronary arteries were not blocked.

The next day, D’Auria was sent by helicopter toWestchester Medical Center, which as a regional center isbetter equipped than community hospitals to handlesuch extreme emergencies. She was placed in the care ofAlan Gass, M.D., Medical Director of Heart Transplantand Mechanical Circulatory Support, who ran tests of hisown. He reviewed the other hospital’s evaluation andperformed an ultrasound. He found that her heart hadbecome misshapen, with a narrow neck at the top and anelongated form that tapered to a point. “It looked exactlylike the shape described in medical literature as tako-tsubo syndrome,” he says.

That syndrome, first identified by Japanese physi-

WHEN ROCKLAND COUNTY SCHOOL PSY-chologist Susan D’Auria rushed into the principal’soffice one day last November, she had a startling request:

“Please call 911,” she said. “I think I’m having aheart attack!”

And she was.D’Auria, now 52, was no one’s idea of a likely

heart-attack victim. She had been treated successfully forbreast cancer eight years before, but her overall healthwas excellent. Her cholesterol was low, her blood pres-sure was usually low, and she wasn’t overweight. She wasa nonsmoker, a healthy eater and an avid exerciser. ButD’Auria almost died that day. Fortunately, she was savedby physicians at Westchester Medical Center, whoattribute her attack to the sometimes unpredictable role

of stress—and a frightening phenomenonknown as takotsubo syndrome.

At a routine follow-up appointmentlast fall, D’Auria’s oncologist noticed thather blood pressure was higher than usualand suggested she see her personal physi-cian. She made an appointment forNovember 4. But for three to four daysbefore that date, she noticed unusualsymptoms. “I felt an adrenaline rush, likeyou feel in a fight-or-flight response,” she

recalls. “It would come and go, but there was nothing totrigger it.” On the 4th, at work, she felt light-headed andfatigued and also had indigestion. She thought it wasjust a flu bug, but by the time she got to her car to leavefor her doctor visit, she was too dizzy to drive. Quickly,things got worse. “I felt a heaviness in my chest,” shesays. “I couldn’t catch my breath.”

HealthWatch

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MYSTERY heart attackAN APPARENTLY HEALTHY WOMAN’S SUDDEN CRISIS

HIGHLIGHTS THE DANGERS OF STRESS

Alan Gass, M.D.


should be able to go back to work soon.”Dr. Gass notes that cases of takotsubo

syndrome are becoming more frequent,“partly because we now have a label for it thatwe didn’t have before, but also because ofwhat’s going on in the world today.” Somepeople’s bodies are not prepared for the kindsand levels of stress we face today, he explains,and unfortunately medicine hasn’t yet learned

to identify such people in advance.Still, everyone should find a way to relieve stress.

“Some of my patients turn to God, some do yoga, someexercise more,” says Dr. Gass. “I try to help everyone findsomething to do that will complement the traditionalWestern medicine I practice, because I believe stronglythat our physical health is linked to our inner core.”

Adds Dr. Gass of the syndrome that apparentlyalmost killed Susan D’Auria: “This is a striking exampleof the mind-body connection that often leads to illness.As the healthcare crisis worsens, we must look inside to prevent illness and shift the paradigm from treatingdiseases to preserving wellness.” ■

cians in 1991, is a sudden temporaryweakening of the heart muscle. Tothe doctors who discovered the con-dition, these hearts looked like thetrap Japanese divers use to captureoctopi—“tako tsubo” is “octopustrap” in Japanese.

The malady is also known as“broken heart” syndrome, because itis often associated with emotional stress. Typically itcomes on after a sudden and severe stressor, such as thedeath of a loved one. But it can also be caused by persis-tent day-to-day stress, which seems to be the case forD’Auria, who says there were no traumatic incidentsleading up to her attack. “I had ongoing stress,” she says,“but who doesn’t?”

Indeed, we all have stress in our lives. “But peoplereact to stress differently,” says Dr. Gass. “We know thatstress releases hormones such as adrenaline that can betoxic to the heart. Some people build up these toxins tothe point where they cause real damage.”

D’Auria’s heart was so weak she needed a specialpump—a left ventricular assist device, or LVAD—implanted under her skin to pump blood to the rest of herbody. This gave her heart time to rest and heal. After about

six days, the pump was removed and her heart took overagain. She stayed at the medical center until just

before Thanksgiving, and then spent anotherweek at a cardiac rehabilitation facility closer

to her home. By spring, she was doingwell. “I tried to garden in April and wasquickly out of breath,” admits the

Highland Mills resident, who is marriedto a high school counselor and has two col-

lege-student sons. “But for daily activities likewalking and climbing stairs, I am back to 100 percent.”

“She looks great,” says Dr. Gass. “She went frombeing almost dead and on mechanical life support towhere her heart function is now totally normal. She

To learn more about the treatment of heart attacks

and heart disease at Westchester Medical Center,

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

classmedicine.com.


• It affects women far more

often than men. Some

research indicates nearly

nine out of 10 cases occur in

women, and of those, almost

all are in women 50 or older.

• In one study, 11 percent of

patients experienced a recurrence of symptoms over a

four-year period. About 3.6 percent of cases were

fatal; most of these were in patients with other under-

lying health problems.

• For the vast majority of patients, it appears that the

syndrome is temporary and completely reversible.

• Many doctors recommend long-term treatment with

medications that block the potentially damaging

effects of stress hormones on the heart.

Sources: Mayo Clinic, American Journal of Cardiology

Facts about takotsubo syndrome

D’Auria’s hearthad becomemisshapen,

with a narrowneck and an

elongated form.


patients simply can’t afford the antirejection drugs andother medications they need.

“Patients are usually on 11 to 12 medica-tions after surgery, and these can have a retailcost of $3,000 to $6,000 a month,” says Mar-shall. “Even with the best insurance, if youpay a flat $20 copay, that’s still $220 a monthout of pocket. Medicare requires a 20 percent

copay, which can be $600 to $1,200 a month—for people who may already be struggling.”

Though the center’s direct financial aid topatients so far must be capped at $250 per qualifiedapplicant—“I wish we had a big pot of money, but wedon’t,” says Marshall—the facility also helps patientsfind other resources, through pharmaceutical companiesand such groups as the National Foundation for Trans-plant, which also have financial assistance programs.“For example, some drug companies offer antirejectiondrugs free for the first month,” adds Marshall.

The center currently receives most of its fundingfrom the Westchester Medical Center Foundation, butdoes its own fundraising as well. It hopes to serve between75 and 125 patients every year, most of them living at orbelow the poverty level.

“The hardest group to help is the working poor,”says Marshall, “because they earn too much for Medi-caid, but not enough to support themselves with com-mercial insurance.”

Marshall says his goal is simple: “I want to makesure no transplant patient has to choose between foodand the medication he or she needs.” ■

HealthWatch

2 4 / J U N E 2 0 0 9

NEW ORGANS =new challenges

BARRY MARSHALL WILL NEVER FORGET THEbone-marrow transplant patient he met when heworked at a Cincinnati hospital 10 years ago.

“He’d literally been given 48 hoursto live,” recalls Marshall. “Just after I methim, his donor match was found and hehad his procedure. A few weeks later, Isaw him in the hallway and he lookedperfectly healthy. I was hooked.”

Marshall understood from that dayhow transplant procedures can give seriously illpeople a new lease on life and health. Now, as VicePresident of Transplant Services at Westchester MedicalCenter, he has helped to establish a Transplant ResourceCenter dedicated to meeting the varied needs of trans-plant patients before and after their operations.

The center, which opened in January, seeks toeducate transplant patients about the procedures andtheir financial options and to improve their quality oflife before and after surgery. It guides transplant candi-dates through what can be years on the waiting list for anew organ. The center assists them in planning—forexample, helping them arrange home care when needed.

It helps them find transportation toand from doctor visits. And after theiroperations, it provides counsel in deal-ing with what comes next.

As Marshall explains, financescan be a big problem for transplantpatients. While health insurers andMedicare and Medicaid pay the hun-dreds of thousands of dollars a trans-plant operation can cost, they don’talways cover posttransplant care,

including vital medications to prevent organ rejection.The sad result is that some new organs fail because

To find out more about transplants or the Transplant

Resource Center at Westchester Medical Center,

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

classmedicine.com.

Barry Marshall

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

Americansare on

waiting lists formore than 100,000

new organs.—United Network for Organ Sharing


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DIANE TUTTLETHERE WAS NO QUESTIONwhere Diane Tuttle would go,two years ago, when she requiredan operation. Tuttle, 47, has ahistory of mitral valve prolapseand heart arrhythmia. She neededan internal cardiac defibrillatorimplanted as a safety net in caseshe suffered a particularly badarrythmia. She had the procedureat Westchester Medical Center,where she has worked for 26 years.

It wasn’t the first timeshe’d turned to her employer—and that of her husband, Ken, a

night nursing supervi-sor. At Westchestershe’s been admittedwith kidney stones, heunderwent a hip repairand the Tuttles’ chil-dren—Russell, 17; andHolly, 13—had theirtonsils removed. And

in 1986, Ken was one of the firstpatients there to have a bone-marrow transplant—it curedhis chronic myeloid leukemia.

The couple, Sugar Loafresidents, even met at the Med-ical Center—23 years ago,when Diane was working inthe inpatient pediatrics unitand Ken was a corrections officerwho guarded hospitalized patients.

Today Tuttle is AssistantNursing Care Coordinator at theChildren’s Surgery Center atWestchester’s Maria Fareri Chil-dren’s Hospital. On April 8, sheand Ken celebrated their 19thanniversary with a trip to Florida.

ROSEMARIE TRENTACOSTANO CAUSE IS DEARER TORosemarie Trentacosta thanencouraging people to sign up asorgan donors. At 42, she hasundergone four organ transplants,the last two at her workplace,Westchester Medical Center.

“Organ recipients areaverage, hard-working peoplewho are all around us,” she says.

Trentacosta, a registerednurse in Ambulatory Surgery,was born with a genetic disordercalled hyperoxaluria. Her liverwas missing a vital enzyme,which caused crystals to buildup in her kidneys and destroythem when she was just 15.She received a cadaver kidneythe following year, but after18 years hyperoxaluria causedit to fail, as it did a kidneyfrom her brother that shereceived in 2001. The only cure:a combined kidney and liver

transplant to providethe enzyme her bodyrequired. In 2003,Trentacosta receivedboth organs at WMC.

“After workingat Westchester for 20years, several of them

taking care of transplant patients,I knew there was no other placefor me,” she says. “The expertiseof our whole transplant team isthe best in the world.”

An avid traveler, the Bedford Hills resident has tripsto Vancouver and San Franciscoplanned for this year.

DAWN MCNABBEFORE DECIDING TO undergo gastric bypass surgery at Westchester Medical Center—where she works—Dawn McNab, 45, consideredhaving the procedure at an-other hospital, where she couldbe anonymous.

“In the end, my healthwon out over vanity,” says theYonkers resident with a laugh. “I knew I’d be in the best handswith Drs. Ashutash Kaul andThomas Cerabona and the

nurses in our recoveryroom. Having thissurgery was the bestthing I’ve ever donefor myself.” She’s lost120 pounds since theJuly 2008 bypass, whichshe underwent to

ward off future health problems.For 15 years, McNab has

been a clerk on the evening shiftin Westchester’s TraumaIntensive Care Unit. Patients inher unit are either critically ill orrecuperating from surgery torepair an injury from a traumaticevent such as a motor vehicleaccident. She finds it rewardingto help their families cope duringa difficult time.

Working evenings allowsMcNab to pursue a nursingdegree at Westchester Com-munity College. She isn’t surewhat area of nursing she’d like to specialize in, she says, butadds: “I’ve had a lot of encour-agement from my coworkers.” ■

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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 WARM-ing with a knife and fork? Our eating habits have a signif-icant impact 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.

THE GREEN ISSUEb 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

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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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THE GREEN ISSUE

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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

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“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 obesi-ty, type 2 diabetes, heart disease, stroke and several

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

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.

THE GREEN ISSUE

ECO-EATING DOES A BODY GOOD!

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


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Earth-mindedMAKEOVER

3 4 / J U N E 2 0 0 9

AtHome_WST_309_v1.jc 5/13/09 9:33 AM Page 40


THIS ECO-FRIENDLY REDESIGN PROVES

THAT SUSTAINABLE CAN BE STYLISH

EVERYTHING OLD IS NEW AGAIN—THAT’S THEgreen idea behind this living and dining room makeover.The forward-thinking homeowners wanted to breathe newlife into their space but in an eco-friendly way. The solution?Work with designer Carrie Oesmann of Bailiwick Design inMount Olive, N.J., to revamp their own furniture—and adda 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, N.J., 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_WST_309_v1.jcREV 5/15/09 10:31 AM Page 41

3 6 / J U N E 2 0 0 9

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, N.J., applied cheeryhues of 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.

AtHome_WST_309_v1.jcREV 5/15/09 10:32 AM Page 42


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.

AtHome_WST_309_v1.jc 5/13/09 9:35 AM Page 43

I’M GREEN … AT GOING GREEN, THATis. 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 a Cleaner Planet (Atria Books, 2008). I was think-ing Maybe this green schtick won’t be so bad! whenshe proceeded to give me my 13-step to-do list: things like tossing toxic cleaning products,swapping all the plastic containers in my kitchenwith glass and buying organic foods (see sidebar,page 37).

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 MOM PROMISES TO FOLLOW AN ECO-FRIENDLY LIFESTYLE

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

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Week_WST_309_v1.jc 5/13/09 9:40 AM Page 30


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!”

DAY 3:

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4 0 / J U N E 2 0 0 9

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 college 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 ($24.99 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

THE GREEN ISSUE

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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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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 2 / J U N E 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

Escapes_WST_309_v1.jc 5/13/09 9:35 AM Page 44

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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

Escapes_WST_309_v1.jc 5/13/09 9:36 AM Page 45

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,

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4 4 / J U N E 2 0 0 9

Westchester 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_WST_309_v2.jc 5/15/09 10:52 AM Page 64

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

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

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

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

Check Us Out on the WebWestchester Medical Center is excited to be participating in the online social networking frenzy! We invite you to be our “follower” on Twitter (www.twitter.com/westchestermed and www.twitter.com/mfchatwmc), our subscriber on YouTube (www.youtube.com/westchestermedctr) and a listener to our Health & Life Podcasts (www.worldclassmedicine.com/podcasts). These are free and easy ways to keep up to date with what’s going on at Westchester Medical Center and get the latest health news from some of our top experts. Not familiar with these social networking sites? Just type in the web addresses (URLs) mentioned and see what they’re all about.

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

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

WESTCHESTER MEDICAL CENTER

in the news

HUAN SUE ZHOU, M.D., RECORDS

HER LATEST WESTCHESTER

MEDICAL CENTER PODCAST.

WMCintheNews_0609REV1.indd 1WMCintheNews_0609REV1.indd 1 5/15/09 12:25:07 PM5/15/09 12:25:07 PM

Division St., Peekskill • 914-739-6380

ZEPHS’ Global soul food. • 638 CentralAvenue, Peekskill • 914-736-2159

PORT CHESTER

F.I.S.H. Mediterranean take on seafood. • 102Fox Island Rd., Port Chester • 914-939-4227

RYE

LA PANETIÈRE Contemporary French cuisine.• 530 Milton Rd., Rye • 914-967-8140

SCARSDALE

MERITAGE New American cuisine in a chicManhattan-style setting. • 1505 Weaver St.,Scarsdale • 914-472-8484

SLEEPY HOLLOW

WASABI Relaxed atmosphere serving sushi,sashimi and hot dishes. • 279 N. Broadway,Sleepy Hollow • 914-332-7788

SOUTH SALEM

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

TARRYTOWN

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

THORNWOOD

ABIS JAPANESE RESTAURANT TraditionalJapanese cuisine plus steakhouse hibachi. •14 Marble Ave., Thornwood • 914-741-5100

AZZURRI Mediterranean fare served in aTuscan villa atmosphere. • 665 CommerceSt., Thornwood • 914-747-6656

TUCKAHOE

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

WEST HARRISON

AQUARIO Brazilian and Portuguese cuisinespecializing in seafood. • 141 E. Lake St.,West Harrison • 914-287-0220

WHITE PLAINS

BLUE Asian-influenced American fare featuring osso bucco. • 99 Church St., WhitePlains • 914-220-0000

MORTON’S, THE STEAKHOUSE

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

ARMONK

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

BEDFORD

BISTRO TWENTY-TWO Romantic setting forFrench bistro fare. • 391 Old Post Rd. (Rt.22), Bedford • 914-234-7333

BRIARCLIFF MANOR

GUADALAJARA Festive Mexican includingfavorites like fajitas. • 2 Union St., BriarcliffManor • 914-944-4380

TERRA RUSTICA Classic Italian with salads,pastas and seafood. • 550 N. State Rd.,Briarcliff Manor • 914-923-8300

CHAPPAQUA

CRABTREE’S KITTLE HOUSE An award-winning wine cellar complements Americanfare. • 11 Kittle Rd. (off Rt. 117), Chappaqua• 914-666-8044

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

CORTLANDT MANOR

MONTEVERDE Fine Continental menu with aview of the Hudson River. Fresh lobster, beefand lamb. • 28 Bear Mountain Bridge Rd.,Cortlandt Manor • 914-739-5000

CROTON FALLS

PRIMAVERA Regional Italian cuisine. Try thejumbo shrimp parmigiana or grilled Scottishsalmon. • 595 Rt. 22, Croton Falls • 914-277-4580

CROTON-ON-HUDSON

OCEAN HOUSE New England–style seashorefare including steamers, grilled wild salmon andfried clams. • 49 N. Riverside Ave., Croton-on-Hudson • 914-271-0702

DOBBS FERRY

TOMATILLO Authentic Mexican fare featuringin-season local ingredients. • 13 Cedar St.,Dobbs Ferry • 914-478-2300

HASTINGS-ON-HUDSON

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

IRVINGTON

FLIRT SUSHI LOUNGE Japanese eateryknown for provocatively named sushi rolls.

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

IRVINGTON-ON-HUDSON

RED HAT ON THE RIVER Upscale eateryfeaturing contemporary American cuisine.• 1 Bridge St., Irvington-on-Hudson • 914-591-5888

LARCHMONT

PLATES New American menu with Italian,French and Asian accents. • 121 MyrtleBlvd., Larchmont • 914-834-1244

MAMARONECK

TOLLGATE STEAKHOUSE Known for primeporterhouse steak. • 974 E. Boston Post Rd.,Mamaroneck • 914-381-7233

MILLWOOD

SPACCARELLI’S RISTORANTE

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

MOHEGAN LAKE

BELLA VITA Italian spot known for home-made pumpkin ravioli. • 1744 E. Main St.,Mohegan Lake • 914-528-8233

MOUNT KISCO

COCO RUMBA’S Nuevo Latino menu spotlighting seafood and exotic drinks. • 443 Lexington Ave., Mount Kisco • 914-241-2299

NEW ROCHELLE

CITY CHOW HOUSE Asian-Latin fusion cuisine in a modern setting. • 1 RadissonPlaza, New Rochelle • 914-576-4141

NORTH SALEM

VOX French bistro serving eclectic fare fromfoie gras to burgers. • 721 Titicus Rd., NorthSalem • 914-669-5450

PEEKSKILL

DIVISION STREET GRILL Food with a contemporary American flair. • 26 N.

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

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

4 6 / J U N E 2 0 0 9

where TO EAT

WTE_WST_309_v1.jc 5/13/09 9:38 AM Page 46

The Caravan Connection™CC

Hand-Knotted Antique and New Oriental Rugs,Custom Tibetan Carpets.

Cleaning, Appraisals and Repair Services Available.

Mike and Mary Lynn McRee

14 Main Street, Bedford Hills, New York 10507 | (914) 666-0227www.caravanconnection.com

TheCaravan_1-3s_0109Final.indd 1 12/2/08 2:57:03 PM

AMERICAN: An American Bistro, Tuckahoe

• Crabtree’s Kittle House, Chappaqua •

Division Street Grill, Peekskill • Meritage,

Scarsdale • Morton’s, The Steakhouse,

White Plains • Ocean House, Croton-on-

Hudson • The Olde Stone Mill, Tuckahoe •

Red Hat on the River, Irvington-on-Hudson

• Tollgate Steakhouse, Mamaroneck

ASIAN: Abis, Mamaroneck and Thornwood

• Flirt Sushi Lounge, Irvington • Wasabi,

Sleepy Hollow

CONTINENTAL: Monteverde, Cortlandt

Manor • Opus 465, Armon

FRENCH: Bistro Chartreuse, Yonkers • Bistro

Twenty-Two, Bedford • Equus Restaurant,

Tarrytown • La Panetière, Rye • Le Château,

South Salem • Vox, North Salem

ITALIAN: Bella Vita, Mohegan Lake •

Primavera, Croton Falls • Spaccarelli’s

Ristorante, Millwood • Terra Rustica,

Briarcliff Manor • Zuppa Restaurant &

Lounge, Yonkers

MEDITERRANEAN: Azzurri, Thornwood

• f.i.s.h., Port Chester • Harvest-on-Hudson,

Hastings-on-Hudson

MEXICAN: Don Emilio’s at Lobo’s Café,

Chappaqua • Guadalajara, Briarcliff Manor

• Tomatillo, Dobbs Ferry

MULTI-ETHNIC: Aquario, West Harrison

• Blue, White Plains • City Chow House,

New Rochelle • Coco Rumba’s, Mount

Kisco • Plates, Larchmont • Zephs’,

Peekskill

YONKERS

BISTRO CHARTREUSE Modern updates ofFrench classics. Extensive wine list. • 35 MainSt., Yonkers • 914-969-1006

ZUPPA RESTAURANT & LOUNGE InnovativeItalian with homemade pasta. • 59 Main St.,Yonkers • 914-376-6500 ■

WHERE TO EATBY CUISINE


Listone Giordano New YorkThe A & D Building

150 East 58th Street, 3rd FloorNew York, NY 10155

Phone – 212-223-1926info@listonegiordanonyc.comwww.listonegiordanonyc.com

MY HOUSE IS MY ART


U l t i M a t e

S P E C I A L A D V E R T I S I N G S E C T I O N

health &health & fi tness

G U i d e

Keeping our health and fitness levels

up keeps our spirits up too. Look and feel

great by easing chronic pain; focusing

on vision, health and fashion; finding

a dentist to help you relax through

treatments; dancing away worries; and

asking for skilled medical help. Reaching

out to our local resources is the ultimate

way to stay centered and healthy.

– M A R I LY N Z E L I N S K Y- S YA R T O

HealthFit0609final.indd 49 5/15/09 4:15:40 PM

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Your Body Will Love You This Summer

Receive 5 Free One-on-One Training Sessions with every monthly program.

Join with a friend or family member and receive 2complimentary massages. Offer good until 6/30/09.

Call 914.921.3044 now for your free one week trial membership.

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*Offer valid for new clients only. Expires on 6/30/09. This offer cannot be combined with any other coaching package, program or offer at Altheus or any of its af liates. Certain restrictions apply.

914 921 3044 • www.altheus.net2 Clinton Ave, Rye, NY 10580

Train with Altheus. Train for Life.

Advanced Dentistry of WestchesterAdvanced Dentistry of Westchester proudly

announces that the Consumer’s Research

Council of America has selected the

practice as one of “America’s Top Dentists”

for 2009. Every facet of Dr. Kenneth

Magid’s practice benefits from the latest

trends, including technological advances

such as OraVerse, now available, which

quickly reverses the length of time that

soft tissue remains numb from dental

anesthesia.

KennetH S. MaGid, ddS

163 HalStead avenUe | HarriSon

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Altheus Health & SportsAltheus Health & Sports’ athletic

development camp, geared toward high

school athletes, is now warming up for its

summer ’09 program. Altheus’ camp is

known for its intense eight-week program,

which focuses on injury prevention, its

No. 1 goal; says Brian Neale, director of

coaching. Neale adds that most athletes

have self-taught skills, but the camp

teaches correct, precise weight-lifting

technique, precompetition skills, agility,

flexibility and core work during daily

workouts.

2 clinton avenUe | rye

914.921.3044 | www.altHeUS.net

Arthur Murray Dance StudiosA gift certificate to the famed Arthur

Murray Dance Studio is a gift of ultimate

health and fitness that will last a lifetime.

“Shows, such as Dancing With the Stars,

has opened up the world of dance to men

and women,” says Lillian Powers, who,

with her son Michael Powers, heads a few

of the longest-running New York–based

Arthur Murray franchises in the world.

100 MaMaronecK avenUe

wHite PlainS

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The Center for Cosmetic DentistryDr. Robert Rioseco, best known for

porcelain veneers, implants, whitening

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and all phases of general dentistry, has

doubled the size of his state-of-the-art

offi ce and teaching facility. Dr. Rioseco

offers the newest, and most comfortable,

dental technology including Invisalign clear

braces for adults and teens. In addition, the

center’s Cerec machine digitally designs a

perfect-fi tting crown in one day, eliminating

the need for temporary crowns and

multiple visits.

roBert rioSeco, ddS

147 UnderHill avenUe

weSt HarriSon | 914.761.8229

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Kinetogenics Spine & Sports Therapy For chronic muscle and joint pain that

does not respond well to traditional

physical therapy, Dr. Vito DiMatteo and Dr.

Nick Vaccaro suggests Active Release

Technique (ART), a patented treatment

that quickly and permanently resolves

the condition. ART evaluates the tightness

and movement of muscles and other

tissue, which is then treated by combining

precisely directed tension with specifi c

patient movements to free the soft tissue.

vito diMatteo, dc

nicK vaccaro, dc

875 MaMaronecK avenUe | MaMaronecK

914.381.7575 | www.drXnUSPine.coM

Mindful Moves Pilates Center“Our clients, men and women ages 15 to

80 plus, many of whom come to us with

back pain, are benefi ting from the healing

properties of Pilates,” says Lesly Levy,

senior teacher, trainer and owner of Mindful

Moves Pilates Center. The method consists

of a series of coordinated exercises that

target the core, increase overall strength

and fl exibility, ease compensatory

weaknesse, and enhance total body

balance and functionality.

293 leXinton avenUe | MoUnt KiSco

914.244.0199 | www.MindFUlMoveS.coM

New Balance WestchesterThe new New Balance store on Tarrytown

Road is known for excellent customer

service and offers the largest selection of

New Balance shoes in New York state. The

staff includes certifi ed fi t specialists, who

are trained to help you select the perfect

shoe for your needs. Odd sizes are their

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The Center for Cosmetic Dentistry

George L Rioseco, DDS,PCRobert L Rioseco, DMD, LLP

914•761•8229147 Underhill Avenue•East White Plains, NY 10604

WWW.ZENDENTIST.COM

We know your time is valuable. That’s why we’ve invested in CEREC technology that allows for a faster, experience when you need crowns, fi llings or veneers. with CEREC, there’s no need for a temporary and return visit. Everything is done in one visit, in about an hour-for what is important to you.

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

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4andahalfsquare.indd 1 11/7/2008 2:20:20 PM

specialty, with sneakers, casual shoes

and sandals available in widths from

narrow to extra wide, some shoes offered

up to 6E width and from size 5 to size 20.

350 tarrytown road | wHite PlainS

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Personal Training InstituteToday, it’s possible, and affordable, to

have your own personal trainer and

nutritionist to help make your fitness and

health goals attainable. The Personal

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Sarlin Opticians & Eye Designs of ArmonkLen Captan, owner and ophthalmic

dispenser of Sarlin Opticians and Eye

Designs of Armonk, prides himself on

caring for your eye health and fashion

sense with up-to-date, high-end frame

styles. These Manhattan-style boutiques

are considered “Westchester’s hidden

gems.” Using the highest-quality lenses

and fashion sense, Len and his staff of

professional opticians, pride themselves

on top-notch customer service, always

making each client number one.

Sarlin oPticianS

245 MaMaronecK avenUe | MaMaronecK

914.698.2111

eye deSiGnS oF arMonK

575 Main Street | arMonK

914.273.7337

www.eyedeSiGnSarMonK.coM

Simply FitAn innovative fitness and weight-loss

program has been launched by the

new management team at Simply Fit, a

local women-only health club offering a

friendly, nurturing environment. Clients get

a detailed, easy-to-follow personalized

workout program and state-of-the-art


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Kenneth S. Magid, DDS | Henry Rapp III, DMDAdvanced Dentistry of Westchester163 Halstead Avenue l Harrison914-835-0542 l adofw.com

BEFORE AFTER

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Me

nt Q} I know that in the present job

market, as well as socially, a youthful, attractive smile is an essential feature. How can I reverse the years and getthe smile I’ve always wanted?

A} I’ve been creating more youthful, natural smiles like the ones below

for many years. as part of the Davinci Dental extreme Makeover team

as seen on aBC-tv, I’ve created the beautiful smiles of celebrities as

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

you’ll never know. During your consultation, we’ll change your smile on

our cosmetic imaging computer so you can see the beautiful result

before we start. You can rest assured that we can achieve this result

since, as an associate Professor of International and Honors esthetics

at nYU College of Dentistry, I’ve been teaching dentists from around the

world the techniques and artistry of creating beautiful smiles. See many

more of our makeovers and learn about us on our website.

classes and equipment. Simply Fit’s

proprietary, award-winning weight-loss

program is based on healthy eating rather

than deprivation dieting. Massage therapy

and childcare are also available.

1000 eaSt BoSton PoSt road

MaMaronecK

914.670.0600

www.SiMPlyFitForwoMen.coM

Visiting Nurse Services in WestchesterFounded in 1901, VNSW is a not-for-profit,

Medicare-certified home healthcare

agency serving Westchester residents

of all ages, their families and caregivers.

VNSW provides skilled nursing care;

physical, occupational and speech

therapy; home health aide services;

medical social work services; and

community health education programs.

The agency’s services exceed the

Community Health Accreditation Program

(CHAP) National Standards of Excellence

for home care.

360 MaMaronecK avenUe | wHite PlainS

914.997.7912 | 1.888.For.vnSw

www.vnS.orG

Pilates…It’s all we do, so why not

visit the experts at

MindfulMoves Pilates Center

a Power Pilates Teacher Training Center

293 Lexington AvenueMount Kisco

(914) 244-0199

Privates, Semi-Privates, and Group (mat, tower and ball)

classes available.

Owner selected as one of the county’s best (Westchester

Magazine, January 2005), is a Sr. Teacher Trainer for Power Pilates

Inc. (NYC) and a presenter for

the 2009 PMA Conference.

All instructors full certified.Check us out at

www.mindfulmoves.com


Be THERE

turing a barbecue with hot dogs,hamburgers and salads, 7 p.m. atTibbetts Brook Park in Yonkers.Tickets: $10, FREE for childrenunder 3. Call 914-231-2865 or visitwww.westchestergov.com/parks formore information.

July 25—Give the kids a dose ofculture at a FAMILY CONCERT:

PROKOFIEV’S PETER AND THE

WOLF, performed by the Orchestraof St. Luke’s, 4 p.m. at Caramoorin Katonah (for children ages 6and up). Tickets: $10 to $25. Call914-232-5035 or visit www.caramoor.org for more information. ■

Tickets: $32 to $40. Call 914-631-3390 or visit www.tarrytownmusichall.org for more information.

JULYJuly 3—Enjoy music and fire-works at KENSICO DAM MUSIC

FEST with the WestchesterPhilharmonic, 8 p.m. at KensicoDam Plaza in Valhalla. FREE.Call 914-864-PARK or visitwww.westchestergov.com/parks for more information.

July 21—Spread your blanket forSUMMER MOVIE MADNESS:

IRONMAN (rated PG-13), also fea-

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JUNEJune 13 and 14—Join JimJinkins, creator of Doug, PB&J,Jojo’s Circus and more, for CARTOONS IN THE PARK!—anoutdoor exhibit with guided walksand stories, 1 p.m. to 3 p.m. at theWard Pound Ridge Reservation inCross River. Cost: $4 parking feewith Westchester County Park Pass,$8 without. Preregistrationrequired. Call 914-864-7319 or visitwww.westchestergov.com/parks for more information.

June 20 and 21—Hear belovedmusicians Susan Tedeschi, ArloGuthrie, Richie Havens, AlejandroEscovedo, Pete Seeger and more atCLEARWATER’S 2009 GREAT

HUDSON RIVER REVIVAL atCroton Point Park in Croton-on-Hudson. Tickets: $65 to $115. Visitwww.clearwater.org/festival formore information.

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

Music Hall in Tarrytown,with an opening solo

set by lead singerRhett Miller.

BIG BAD VOODOO DADDY: 100 YEARS OF CAB CALLOWAYJuly 23—Get into the swing of things at this big band–style revival, 8 p.m. at the Paramount Center for the Arts in Peekskill. Tickets: $25 to $45. Call914-739-2333 or visit www.paramountcenter.org for more information.

BRONXVILLE FARMERS’ MARKETSaturdays through November 22—Shop for

locally grown produce, pasture-raised meats andpoultry, honey, pickles, artisanal cheese, bakedgoods and more, 8:30 a.m. to 1 p.m. at Stone Placeand Paxton Avenue, rain or shine. FREE. Call914-479-2246 or visit www.bronxvillechamber.com/

farmers-market.htm for more information.

5 4 / J U N E 2 0 0 9

SEND EVENT LISTINGS TO:

Westchester 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.

BeThere_WST_109_v3.jcREV 5/15/09 10:26 AM Page 46

S U P P O R T G R O U P SFor more information, visit www.worldclassmedicine. com.

■ Congestive Heart Failure Support GroupMeets on the first Tuesday of every month, 3:30–4:30 p.m. Call 914-493-1730 for additional information.

■ Hepatitis C Support GroupMeets every other Wednesday, 6–8 p.m., in the Cedar-wood Hall Conference Room on the first floor. Call914-493-7641 to learn more.

■ Living With Multiple SclerosisFor information, call the Behavioral Health CenterOutpatient Department at 914-493-2621.

■ Radiation Medicine Support GroupMeets every Wednesday, 11 a.m.–noon, in the Depart-ment of Radiation Medicine conference room. Call 914-493-8561 for additional information.

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

■ Weight-Loss Surgery Support GroupMeets twice monthly on Thursdays at 6 p.m. at the Medical Arts Atrium, 19 Bradhurst Avenue, Suite1700, Hawthorne.

L E A R N I N G F O R L I F ELearning for Life is Westchester Medical Center’s seriesof free seminars held in the Conference Center at MariaFareri Children’s Hospital. Parking is available in theChildren’s Hospital lot; check in at the security desk. Foradditional information or to register, call 1-877-WMC-DOCS or visit www.worldclassmedicine.com.

■ Weight-Loss Surgery SeminarsThursdays, June 11, July 16 and 30, 4:30–6:30 p.m.; June25, 5–7 p.m. If you are overweight, you may be a candi-date for bariatric (weight-loss) surgery. Here, bariatricsurgeons explain the details of the latest minimally inva-sive surgical procedures.

S P E C I A L E V E N T S

■ Eighth Annual Westchester Medical Center BiathlonSunday, June 28, Macy Oval, Westchester Medical Center Campus. Are you ready to run 2 miles, bike 15 miles and run 2 more miles? You can competealone or as a team in this New York Triathlon Club–sanctioned event. To register, go to www.NYTRI.org. Tolearn about sponsorship or volunteer opportunities, call914-493-8029.

■ First Annual Yacht HopSaturday, July 18. American Yacht Club is proud to pre-sent the first annual Yacht Hop to benefit Maria Fareri

What’s HAPPENING at We s t c h e s t e r M e d i c a l C e n t e r

Children’s Hospital at Westchester Medical Center.Guests will enjoy the opportunity to visit about 20 per-sonally owned yachts, docked with Long Island Soundas a backdrop. Food, cocktails, a steel drum band and aglorious sunset add to the special atmosphere of theevening. Tickets are $75 each. For more information,call Margie Ostrower, Director of Special Events, 914-493-5914, or e-mail [email protected].

■ 10th Annual Westchester Medical Center GolfTournamentMonday, October 5. The prestigious Trump NationalGolf Club in Briarcliff Manor is the setting forWestchester Medical Center’s 10th annual GolfTournament, co-chaired by Harold Moskowitz, partner,Wilson, Elser, Moskowitz, Edelman & Dicker LLP, andDavid Asprinio, M.D., Chairman and Director,Department of Orthopedic Surgery, WestchesterMedical Center. Reservations for this annual event willgo quickly. For information on sponsorship opportuni-ties, please call 914-493-8029.

■ Westchester Running FestivalSunday, October 11. Westchester Medical Center isproud to present the Westchester Running Festival,featuring a half marathon and 10K. The festival alsoincludes a free half-mile Fun Run for Kids. For additionalinformation, visit www.worldclassmedicine.com.

■ Fifth Annual 100.7 WHUD Children’s MiracleNetwork RadiothonWednesday, November 11 through Friday, November13. Broadcasting live and on location from the lobby ofMaria Fareri Children’s Hospital at Westchester MedicalCenter. The fifth Annual WHUD 100.7 Children’sMiracle Network Radiothon will benefit the world-classadvanced pediatric care at Maria Fareri Children’sHospital at Westchester Medical Center. ■S

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WhatsHap_WST_309_vREV2 5/18/09 11:20 AM Page 50

iblings Maeve, Aedan, Brendan and Terence Roney of

Pleasantville enjoy some sweet treats during Free Cone

Day (April 21) at the Ben & Jerry’s in Mount Kisco.

Scoop troupeS

faces of WESTCHESTER

5 6 / J U N E 2 0 0 9

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©2009 Aravon. All rights reserved.

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Documents

Westchester Health & Life's June 2009 issue