morris health & life june 2009 issue
DESCRIPTION
The Good Living MagazineTRANSCRIPT
T H E G O O D L I V I N G M A G A Z I N E f r o m S A I N T C L A R E ’ S H E A LT H S Y S T E M
MORRIShealth&life
June 2009 $3.95
QUIZ: Howgreen is your
diet?
6 eco-centricexcursions
‘My week ofgreen living’
A ‘reuse,recycle’ home
makeover
THE GREEN ISSUE!
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Today’s health • Surprising help for cancer patients
• How fit is your brain?
• Before you conceive: Steps to consider
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June 2009
Flash Captured moments around the county
Today’s health· Surprising help for cancer patients · Diabetes onthe rise · How fit is your brain? · Planning for anew baby
ProfileHorse lover This renowned businessman built acareer on cars, but they’re not his favorite ride.
Glorious food Time for tempeh? If you’ve been wary about try-ing this meat alternative, here’s what you’ve missed.
Morris gourmetMangia verde With chef Mario Batali at thehelm, Manhattan’s Del Posto—a Certified GreenRestaurant—is refined, different and memorable.
Where to eatYour Morris County dining guide
Be there!A listing of local events you won’t want to miss
What’s happening at Saint Clare’sHospital
Faces of MorrisPlanet protectors
Welcome letter
Editor’s letter
Morris Mix· Farm fresh · LEEDing the way · Growing up “green” · Décor—with a purpose · Want not?Waste not!
Your guide to green eatingSmart food choices will boost your health and helpprotect the environment.
‘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.
At home / Earth-minded makeoverThe redesign of a local living space proves that sustainable can be stylish.
Escapes / Eco-centric excursions“Take only pictures, leave only footprints”—that’s the mantra of the earth-conscious tourist. Here, a roundup of trips to delight the senses and preserve the planet
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Contents
MORRIShealth&life
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56COVER IMAGE: SHUTTERSTOCK
Features
Departments
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THE CHALLENGES OF THE ECONOMY CONTINUE
to plague us. We have daily reminders as we open the news-
papers, turn on the news and even review our investments. And
while I am no economist or financial advisor, I realize that
sooner or later we are going to get back to something we call
“normal.” However, it will be a different normal than we are all
used to.
Through our strategic plan, Saint Clare’s is continuing to
find ways to ensure long-term success. This ambitious plan out-
lines a number of projects designed to pave the way for growth
and expansion of our mission and services. As part of these pro-
jects, you will begin to see an enhanced presence of Saint Clare’s
in your communities. New initiatives, aimed at raising awareness
of the outstanding clinical programs offered at our hospitals and
community-based locations, will begin to roll out this summer
and fall.
John Wayne put the future into perspective quite
poignantly when he said, “Tomorrow is the most important thing
in life. It comes in to us at midnight very clean. It’s perfect when
it arrives, and it puts itself in our hands and hopes we’ve learned
something from yesterday.”
With this issue of Morris Health & Life, our long-standing
sponsorship of the magazine comes to an end. We are grateful for
the opportunity to have worked with the publication to bring you
important health and wellness education. As part of our goal to
create healthier communities, watch your mail as we develop
new, innovative and exciting ways to reach the public. The first of
these new efforts will debut this fall.
The road to success will continue to have barriers and hur-
dles, but we will face those challenges with flexibility, commitment,
dedication and enthusiasm. Our
community expects and deserves the
best, and we know we can count on
your support as we build our future.
LESLIE D. HIRSCH, FACHEPresident and Chief Executive Officer
Saint Clare’s Health System
Welcome LETTER
Looking to the future
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“WHEN DID YOU BECOME SUCH A TREEHUG-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 Barnett offersa 13-step to-do list. These tips in hand, our writer embarkedon an eco-experiment: a week of following an earth-friendlylifestyle. For a full report on her adventures, see page 34.
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 38, you’ll read about a local homemakeover that truly embraces the credo “reduce, reuse, recycle.” In Gourmet, page 46, we review one of Man-hattan’s top Certified Green Restaurants and in Escapes,page 42, we share six earth-friendly trips. And Morris Mix(page 13) profiles local people, shops and businesses doingtheir part—and then some—for the planet.
Finally, we must bid a farewell: With this issue,Morris Health & Life ends its long-standing partnershipwith Saint Clare’s—but rest assured that we will continueon in our mission to help you, the residents of MorrisCounty, lead the best, healthiest lives possible. We wish
Saint Clare’s much luck in all itsfuture endeavors. And as for you—we’ll see you in August.
Our big, fat green issue
Editor’s LETTER
RITA GUARNAEditor in Chief
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Answering To
The Highest Standards.
Yours.
Health. In the whole world, there’s no more precious possession.And when people trust their health to a hospital, there’s no greater responsibility.
For nearly a century, Saint Clare’s most important mission has been to prove worthy of that trust.
Today, that means providing emergency services across 1200 square miles.Building a larger physician network. Creating centers of excellence in oncology, cardiovascular care,
women’s health, mother/child services, and bariatric surgery. And a Joint Commission-certified Stroke Center.
In 2009, it means offering advanced treatments and technology like TomoTherapy cancer treatment and Da Vinci robotic surgery. And bringing digital mammography to Sussex County.
These are just some of the ways Saint Clare’s is working to bring you the best possible care—today and well into the future.
To learn more, please visit www.saintclares.org or call 866-ST-CLARE.
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Now’s the time to assess the damage, defend your
assets and get your financial life back in order. It’s time for
you to call Summit Financial Resources.
As one of the area’s largest independent financial
planning firms for over 25 years, we provide high net
worth families with proven defense
and growth strategies for their assets,
income and investments.
For a complimentary private briefing,
contact Joseph Spada, CFP® and the head
of our leading high net worth practice
at 973-285-3620, or [email protected] SPADA, CFP®
Managing Director
Estate • Investments • Retirement • Insurance
Morris Health & Life Staff
editor in chief
RITA GUARNA
art director
SARAH LECKIE
senior editor
TIMOTHY KELLEY
managing editor
JENNIFER CENICOLA
assistant editor
KRISTIN COLELLA
art intern
ALEXANDRIA PATE
group publisher
EDWARD BURNS
executive vice president, sales & marketing
JOEL EHRLICH
regional advertising director
DOUG BARKER
regional advertising manager
ROBERT SEIGEL
director, internet and new media
NIGEL EDELSHAIN
marketing director
CHRISTOPHER KAEFER
production manager
CHRISTINE HAMEL
advertising services manager
THOMAS RAGUSA
senior art director, agency services
KIJOO KIM
circulation director
LAUREN MENA
editorial contributions:
The editors invite letters, article ideas and
other contributions from readers. Please
write to Editor, Morris Health & Life, 110
Summit Avenue, Montvale, NJ 07645;
telephone 201-571-7003; fax 201-782-5319;
e-mail [email protected]. Any
manuscript or artwork should be accompa-
nied by a self-addressed envelope bearing
adequate return postage. The magazine
is not responsible for the return or loss
of submissions.
MORRIShealth&life
J U N E 2 0 0 9
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Custom-crafted porcelain veneers, one-visit onlays or
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are just a few of the ways the doctors at Aesthetic Smiles
of New Jersey can give you the smile of your dreams.
Dr. Romano is a recognized leader in cosmetic
dentistry who’s been featured on NBC’s Dateline.
To discover why patients from across the United States
and Europe trust their smiles to his care, take
advantage of this great offer.
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Saint Clare’s Staff
chairman, board of trusteesEDWARD MCMANUS, M.D.
president & chief executive officerLESLIE D. HIRSCH, FACHE
executive vice president,medical services
ALMA RATCLIFFE, M.D.
vice president, marketing, community & government relations
STEPHEN J. NICHOLL
director of marketing & public relations BENJAMIN MARTIN
SAINT CLARE’S HEALTH SYSTEM
140 Diamond Spring Road, Denville, NJ07834. For general information, call
1-866-782-5273. Visit Saint Clare’s on theInternet at www.saintclares.org
PUBLISHED BY
WAINSCOT MEDIA
chairmanCARROLL V. DOWDEN
president MARK DOWDEN
executive vice president JOEL EHRLICH
senior vice president EDWARD BURNS
vice presidents AMY DOWDEN
NIGEL EDELSHAIN
RITA GUARNA
SHANNON STEITZ
SUZANNE TRON
advertising inquiries: Please contact Edward Burns at 201-782-5306 or [email protected] services: To inquire about a subscription, to changean address or to purchase a back issue or areprint of an article, please write to MorrisHealth & Life, Circulation Department, POBox 1788, Land O Lakes, FL 34639; telephone 813-996-6579; [email protected].
Morris Health & Life is published six times ayear by Wainscot Media, 110 Summit Avenue,Montvale, NJ 07645, in association with SaintClare’s Health System. This is Volume 8, Issue3. ©2009 by Wainscot Media LLC. All rightsreserved. Subscriptions in U.S.: $14.00 for oneyear. Single copies: $3.95.
Material contained herein isintended for informational puposesonly. If you have medical concerns, seek theguidance of a healthcare professional.
MORRIShealth&life
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M O R R I S H E A L T H & L I F E / 1 3
Morris MIXY 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
b y S h a r o n S h e r i d a n
FARMFRESH
Shopping local is now a wholelot easier thanks to the “Farm toFamilies” program from THEHEALTH SHOPPES in Chester(908-879-7555) and Morristown(973-538-9131, www.thehealthshoppes.com). Customers cancustom-order about 250 prod-ucts from 22 regional farms—allwith a “green” slant: “We workonly with people who use sus-tainable methods of agricul-ture,” says owner Brant Shapiro.
The process is simple:Every two weeks, customersplace their order, choosing froma multitude of available items:cheese, yogurt, fresh-milledflour, popcorn, beans, eggs,beef, goat, lamb, pork, maplesyrup, honey, granola and more.Purchases arrive at the store aweek later, ready for pickup.
“It’s a great program,”raves local beekeeper BeaTassot, whose Milford-basedbusiness, Tassot Apiaries,supplies a variety of honeys(including some spiced with hotpeppers or cinnamon), as well ascandles and pollen through theprogram. Without such initiatives, she notes, “it’shard to bring farmproducts to families.”
Dorm rooms are rarely described as cutting-edge—a fact that makes Drew
University’s MCLENDON HALL in Madison all the more impressive. The new
structure, which opened this January, is the state’s first LEED-certified resi-
dence hall—that is, the first to win a Leadership in Energy and Environ-
mental Design rating from the U.S. Green Building Council. It features
sensors that turn off lights in empty rooms, a roof constructed of recycled-
rubber tiles and reflective material to cut the greenhouse effect, water-
saving fixtures and energy-saving fluorescent lighting. The building’s
geothermal heating and cooling system is expected to provide a 30 to 55
percent energy savings, says Michael Kopas, director of special projects.
“I definitely wanted to live here,” says Drew senior and McLendon
resident Joanna Ginder. “I really liked the idea that it’s a green building.” But,
she adds, she also appreciates the on-site convenience store, as well as the
communal areas with plasma-screen and touch-screen televisions, foosball
and air-hockey tables and “really comfortable” color-coordinated couches:
“It’s nice if you want to just hang out.”
And there’s more to come. “We’re working on installing a device that
will monitor water and electric usage in the building, so students can be
aware of their impact,” says Alistar Erickson-Ludwig, student representative
on the design committee.
LEEDing the way
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Morris MIX
“It’s OK to get dirty”—that’s one of the first lessons
learned by the 3- to 5-year-old students in
Frelinghuysen Arboretum’s “SPROUTS” program
(973-631-5004, www.arboretumfriends.org/child.php),
says Gwen Montgomery, senior horticultural
program specialist.
Each week from May through September, the
group explores some aspect of gardening, complete
with a lot of digging around in the dirt. The kids
(accompanied by an adult) might go for nature walks,
take a closer look at the natural world through a mag-
nifying glass, dig up earthworms or plant flowers.
“You really need to start young, so kids become
aware of everything around them that’s green and how
connected they are to it,” says Montgomery. “But some-
times it’s just an excuse to go outside and get messy.”
Growing up ‘GREEN’
What began as thrift and
a penchant for collecting
interesting items has
turned into a growing
eco-conscious enterprise
for interior designer Lori
Jacobsen and her daugh-
ter, Katie Quinn. Their
Montville-based business,
THE REPURPOSED HOME
(973-658-0959, www.the
repurposedhome.com), provides a host of salvaged,
refurbished and environmentally friendly home fur-
nishings, as well as eco-friendly interior design services.
As Quinn explains, the family moved a lot when
she was little, and Jacobsen salvaged other people's
hand-me-downs to furnish each new home economi-
cally. “She began collecting a lot of things that people
would have thrown away,” Quinn says. “She wanted to
find a new and creative way to use them.”
Now the duo specializes in “interior design with
a green conscience,” selling such green treasures as pil-
lows fashioned from old ties and furniture re-covered
with salvaged natural fabrics and stuffed with non-
Dacron filling. They also tackle such enviro-issues as
indoor air quality.
Jacobsen helped Patti Schaffer make her Mont-
ville home more homey. She resurrected items Schaffer
already had stored in the house, spruced up some old
stools, refurbished old chairs, created throw pillows for
a new couch, then stitched a quilt from leftover fabric.
“I love it,” says Schaffer. “I go around and say,
‘This is from my father, this is from my
mother.’ And there’s not a person who
comes into this house who doesn’t say,
‘Wow, this is so comfortable!’”
Unsure how to get rid of those outdated computers, old pool chemicals or fluorescent light bulbs? Takethese and other household hazardous-waste items to Morris County’s HOUSEHOLD HAZARDOUS WASTEFACILITY in Mount Olive (973-829-8006, www.mcmua.com/hazardouswaste), which recycles orproperly disposes of them. County residents can bring items to the facility by appointment mostTuesday, Friday and Saturday mornings or without an appointment on “Disposal Days” inParsippany (June 13, Aug. 1 and Sept. 12) or Jefferson (Nov. 1). Drop-off is free except forelectronic items, which cost $3 and up.
“We’ve had people come up with something as small as one mercury thermometer,”says Hazardous Waste Coordinator Tom Burbridge. The oddest item? A gallon paint can fullof old coins, accidentally pitched and later returned to its owner.
Want not? Waste not!
1 4 / J U N E 2 0 0 9
DÉCOR—WITH A PURPOSE
SH
UT
TE
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IT WAS A FESTIVE KICKOFF TO SPRING AS SAINTClare’s held its annual gala March 20 at the PleasantdaleChateau in West Orange. The black-tie event featured dinner,dancing, and live and silent auctions. Proceeds will fund avariety of programs and projects at the hospital. In Denville,meanwhile, The Rose House held its annual gala, featuringdinner, cocktails and entertainment by Phoebe Snow. Thegroup provides housing and other services for developmen-tally disabled adults. And the Villa at Mountain Lakes was thesite of a gala for NewBridge Services, which offers mentalhealth and substance abuse programs, among other services.
1 6 / J U N E 2 0 0 9
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3
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7
SAINT CLARE’S GALA1. Linda Schmidt and
Leslie D. Hirsch
2. Kate Tiedemann; honoreePatricia Dreyfuss, M.D.; and Ellen Cotton
3. honorees Bruce and Gale Bott
THE ROSE HOUSE GALA4. Mark Stephenson, Andrea
Malmud and Aric Gitomer
5. Lisa Markey and Stephen Somich
NEWBRIDGE GALA6. Sandy Rocciola and
Nancy Lebo
7. Susan Nardizzi, Vilma DeLa Cruz andMelissa Woods
Think you belong in Flash? Send photos from your gala or charity event to Morris Health & Life, att: Flash editor, 110 Summit
Avenue, Montvale, NJ 07645; or e-mail [email protected]. Include your contact information, a short event descrip-
tion 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.)
Flash_MRR_309_v5.jcREV 4/29/09 3:18 PM Page 22
Cancer: Now we’ve got it surrounded.
So precise, it can treat the surface of a targeted site without affecting the healthy tissue just below it.
So powerful, it can deliver a more concentrated dose of radiation than ever before. This dramatic new step
forward in radiation therapy is the TomoTherapy® Hi-Art® treatment system, and Saint Clare’s is
one of the only hospitals in New Jersey to offer it.
With a full range of services, from screening and diagnosis to the most advanced technologies and
therapies, a respected team of cancer specialists, and a long tradition of compassionate care,
Saint Clare’s continues to set new standards in cancer treatment.
To learn more, please visit www.saintclares.org or call 877-SCH-TOMO.
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THE AGITATED PATIENT DOWN THE HALLwouldn’t want a massage—of that the nurse on the floorwas sure.
“She said the woman would probably refuse, but I should stop by anyway,” says Kelly Levitt, a mas-sage therapist at Saint Clare’s Hospital’s Center forComplementary Med-icine in Dover, recall-ing an experience afew months ago. “Butat her husband’s insis-tence the patientagreed to a face andscalp massage, andafter a few minutesshe began to getsleepy. When she wasabout to drift off, sheturned to me and said,‘Before you arrived, I
1 8 / J U N E 2 0 0 9
The Center for Complementary Medicine at
Saint Clare’s Hospital/Dover recently added
pet therapy and harp therapy to its services.
Pet therapy has been shown to be
helpful to patients in nursing homes, says J.
Brent Forward, M.D., the center’s medical
director, and pets are now allowed in cer-
tain parts of the hospital, including the
Cancer Care Center. If patients don’t have
pets of their own, volunteers bring in their
cat or dog for a few moments of petting.
The Center also has a portable harp—
”not the big one you see in the orchestra,”
says the doctor—and a harpist on call to play
soothing music. “The harpist even knows
which notes and keys to play for various
moods and pains,” he adds. “We’ve learned
that what we feel as emotion or pain
actually translates into electricity running
through our nerves at certain frequencies,
so it’s not that far-fetched that certain keys
might relieve certain symptoms.”
Harps and hounds
MASSAGE AND OTHER NONTRADITIONAL TECHNIQUES
CAN EASE TREATMENT SIDE EFFECTS
Surprising help for
CANCER PATIENTS
Today’shealth
had a terrible headache. I believe God has sent me an angel!’”
So-called “complementary” care at Saint Clare’sisn’t really celestial—even though it has recently cometo include harp music. (See “Harps and Hounds,”below.) But in many ways it helps cancer patients feelbetter, and that can be a big assist in the battle againstthis disease.
Health_MRR_309_v12.SLrev 4/29/09 2:53 PM Page 20
M O R R I S H E A L T H & L I F E / 1 9
Complementary, or integrative, medicine is adjuncttherapy given along with—not in place of—traditionalWestern treatments. Having cancer is stressful, and meth-ods used to kill or remove malignant cells—such assurgery, chemotherapy and radiation—can add to thatstress and bring difficult side effects, including fatigue,pain and nausea. To help cancer patients reduce stress andcounteract these side effects, the center offers complemen-tary-care services such as acupuncture, aromatherapy,guided imagery, massage, reflexology, relaxation tech-niques and two new additions: pet therapy and harp ther-apy. (See “A Complementary-Care Glossary,” below.)
There’s proof that these things help. “The integrityof the science has grown exponentially since 1996, whenthe National Institutes of Health opened the NationalCenter for Complementary and Alternative Medicine,”says J. Brent Forward, M.D., medical director of the cen-ter at Saint Clare’s. “The science behind complementarymedicine finds that all anxiety and stress tend to aggra-vate illness. So anything we can do to lessen them canreduce the effects of disease—even a serious disease suchas cancer.”
The Saint Clare’s center has even conducted itsown study, funded by a grant from the Susan G. KomenFoundation, which showed that acupuncture signifi-cantly decreased nausea in breast cancer patientsundergoing chemotherapy. “Other studies show thattechniques such as guided imagery, aromatherapy andrelaxation therapy can affect mood, which changesimmune-system function,” adds Dr. Forward.
Says nurse Nancy Greuter, team leader at theCenter for Complementary Medicine: “There isincreasing interest in the integration of conventionaland complementary therapies throughout SaintClare’s, specifically in the Cancer Care outpatient cen-ter and the medical oncology unit on the 4-Hope floorin Denville.” A grant allows the complementary-carecenter to provide its full menu of services to cancerpatients and patients at the Women’s Health Centerfree of charge. Other hospital departments, includingthe Katena Center for Mother and Child, offer theseservices for a fee.
“We’ve given more than 1,100 treatments at the Cancer Care Center,” says Greuter. “In manycases, the patients come in complaining of chronicneck and shoulder tension. A comforting 15-minutemassage provides much-needed relief. Some patients
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who can’t get comfortable on a table choose reflexologyinstead of a full massage.”
All of the center’s massage therapists havereceived specialized oncology massage certification, saysDr. Forward. “They know when to use massage and whennot to—for example, in areas with lymphedema [swellingof the lymph system]—to assure medical safety.”
“Touch releases endorphins and enhances theparasympathetic response—the response of a part of thenervous system that slows the heart rate, increasesintestinal and gland activity and relaxes the sphinctermuscles,” Greuter explains. “It encourages relaxation ata deep level, and relaxation has been shown to alter theperception of pain. It is often the little things in life thatare important, and in sickness the little things becomemore significant.” ■
A COMPLEMENTARY-CARE GLOSSARY
ACUPUNCTURE: an ancient Chinese healing art in which
needles are inserted into the skin in strategic places to stim-
ulate and regulate the flow of chi, or vital energy
AROMATHERAPY: inhaling the scents of certain plant oils for
psychological and physical well-being
GUIDED IMAGERY: a program of directed thoughts and sug-
gestions that guide the imagination toward a relaxed,
focused state
MASSAGE: therapeutic manipulation of tissue by rubbing,
kneading or tapping the skin, usually with long, smooth
strokes and often with oils or lotions
REFLEXOLOGY: massaging, kneading or applying compres-
sion on the feet or hands, based on the notion that a system
of zones there reflects and influences certain areas in the rest
of the body
RELAXATION TECHNIQUE: an umbrella term for such thera-
pies as meditation, yoga and deep breathing, whose goal is
to use the power of the mind and body to slow the metabo-
lism and induce a sense of relaxation
The Center for Complementary Medicine is open to the
general public—not just medical patients—Monday
through Saturday, with day and evening availability. For
specific hours or to make an appointment, call the cen-
ter at 973-989-3607. To learn more and find a list of
services and fees, go to www.saintclares.org/stclares/
services and click the link for Complementary Medicine.
Health_MRR_309_v12.SLrev2 4/29/09 3:49 PM Page 21
appears in childhood, is anautoimmune disease in which the
body’s own infection-fighting system attacks the pancreas,making it unable to produce insulin, a hormone thatenables the body to utilize sugar, or glucose. In type 2 dia-betes, which affects 90 to 95 percent of people with the dis-ease, either the pancreas doesn’t make enough insulin or itbecomes more difficult for the body’s cells to use insulin asthe individual develops insulin resistance—or both. Type2 used to be known as “adult-onset” or “non-insulin-dependent” diabetes, but these labels aren’t wholly accu-rate: Increasingly, teenagers and children are developingtype 2 diabetes, and taking insulin can be helpful for some
even though the pancreas may nothave fully shut down.
If diabetes is not properlycontrolled, it means a much higherrisk of heart disease and can leadto serious problems with the kid-neys, eyes, nerves and extremities.And recent research suggests thatpeople who develop type 2 dia-betes before age 65 have a 125
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TO PARAPHRASE SHAKESPEARE, THE BLAMEfor diabetes lies not just in our stars, but in ourselves.Some 23.6 million Americans are believed to have thismetabolic disorder, which affects how the body processesfood for energy, and their ranks are growing. And whileheredity affects people’s susceptibility, experts saybehavior is making things worse.
In a recent poll of more than 2,500 U.S. adults,more than half said developing a chronic disease such asdiabetes was their biggest fear. But 50 percent also admit-ted to avoiding their doctors, and 46 percent conceded thatthey’re overweight. The conclusion: Many Americans atrisk for diabetes still don’t realize there is a lot they can doto stay healthy—or at least aren’t doing it yet.
“Technological advances have contributed to ourincreasingly sedentary lifestyles. At the same time, weeat too much fast food and processed food, and restau-rant portions are being ‘supersized,’” says Shari Mintz,M.D., an endocrinologist affiliated with the RegionalDiabetes Center at Saint Clare’s Hospital/Dover. “Theresult is a rise in obesity that goes hand in hand with therapid rise in diabetes.”
Having diabetes triples a person’s risk of heart dis-ease, the doctor says. Type 1 diabetes, which usually
THIS ILLNESS IS A GROWING PROBLEM, BUT
PROPER MEDICAL CARE AND A SMART
LIFESTYLE CAN KEEP YOU HEALTHY
2 0 / J U N E 2 0 0 9
Today’shealth
Diabetes by the numbersMillions of Americans with diabetes: 23.6
Percentage of Americans with diabetes: 7.8
Millions of Americans with undiagnosed diabetes: 5.7
Percentage of Americans with diabetes who are undiagnosed, 2009: 24
Percentage of Americans with diabetes who were undiagnosed, 1999: 50
Source: American Diabetes Association
DIABETESon the rise
If present trends continue,1 in 3 Americansborn in 2000 willdevelop diabetes.
Source: American Diabetes Association
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percent higher risk of also contracting Alzheimer’s dis-ease. That’s just one more reason to be diagnosed andtreated if you’re one of an estimated 5.7 millionAmericans who have this condition without knowing it.
In early 2008, results of the widely publicizedACCORD (Action to Control Cardiovascular Risk inDiabetes) study cast doubt on the efficacy of very aggres-sive glucose-lowering in patients at high risk for cardio-vascular disease. Dr. Mintz explains that lowering bloodsugar remains an important goal in diabetes care, butemphasizes that treatment goals must be tailored to apatient’s particular cardiovascular risk.
“The study helped illustrate the point that a ‘cook-book’ approach to managing diabetes is inappropriate,”the doctor says. “You have to individualize treatment.”Doctors must be careful to minimize the occurrence of hypoglycemia—blood sugar that is too low. Besideslooking at blood sugar, physicians must monitor bloodpressure and cholesterol, and promote heart-healthylifestyles that emphasize smoking cessation, exercise andproper nutrition.
If you have diabetes, you can stay healthy by man-aging the condition under the supervision of your doc-tor. And if you’re at risk for diabetes (see “Should You BeScreened?” below), visit your physician regularly andfollow his or her suggestions about healthy eating andregular exercise. ■
M O R R I S H E A L T H & L I F E / 2 1
MEETING THE CHALLENGE OF DIABETES CARE“In the Treatment of Diabetes, Success Often Does
Not Pay,” declared a New York Times headline in
2006. The story told of four diabetes centers set up at
hospitals across the city a few years before to help
people manage their diabetes. The need was ever-
growing, the newspaper noted, but three of the cen-
ters were closing. The economics just didn’t work.
For too long, experts say, health insurers balked at
reimbursing for services such as nutritional counseling
and foot exams even while they did pay for the much
more costly interventions—kidney dialysis and ampu-
tations, for example—that those services might have
prevented. In theory, funding these preventive steps
could save the insurance companies thousands—if
people don’t switch their coverage.
“I am often the one who teaches my diabetic
patients how to administer insulin shots or how to
check blood sugar,” says endocrinologist Shari
Mintz, M.D. “But patients really need more training
than they can get in the limited time we have for an
office visit.” For further education, counseling and
advice, she sends people to the Regional Diabetes
Center at Saint Clare’s Hospital/Dover. To learn
more about the center, please call 1-866-STCLARE
(1-866-782-5273).
If you’re at risk for diabetes, you may need to go beyond the fasting blood-sugar test that is
a part of most routine physical exams. Consider a glucose tolerance test, which measures the
blood’s response over several hours to a “load” of sugar intake. This test helps to identify dia-
betes or a prediabetic state.
Check with your doctor if you have any of the known symptoms of diabetes: excessive
thirst, frequent urination, blurred vision, slow-healing sores or a tingling or loss of feeling in
your hands and feet. Also, the more “yes” answers you give to the questions below, the more
important it is that you undergo diabetes screening:
Yes No
❍ ❍ You have a family history of diabetes.
❍ ❍ You are overweight.
❍ ❍ You’re African-American, Asian, Latino or native American (population groups with a higher-than-average risk).
❍ ❍ You’re over 55.
SHOULD YOU BE SCREENED?
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“YOU KNOW THEY SAY TV WILL ROT YOUR BRAIN?That’s absurd. TV only softens the brain like a ripe banana.” Sodeclared actor Alec Baldwin in a Super Bowl spot for web videohub Hulu. And it turns out he’s more or less right.
“The brain is an organ of adaptation,” says LouisCozolino, a professor of clinical psychology at Pepperdine
University in Los Angeles and the author of the recentbook The Healthy Aging Brain: Sustaining Attachment,
Attaining Wisdom. “You constantly have to give it somethingto adapt to.”
Neural plasticity—the idea that your brain is continu-ously changing—is a relatively new concept. It explains why peo-
ple grow wiser with age, why personalities change and whyseniors who stay active maintain their mental acuity longer.Research has shown that, contrary to a longtime belief, our brains
do not lose a large number of neurons as we age. Instead, thesynapses that connect these neurons often slow from disuse. By doingthings that stimulate those synapses, we can help ourselves stay sharp.
The quiz at right offers a chance to test your memory, your abil-ity to think on a higher plane and your social stimulation. All areimportant for a fit, sharp mind. Take the quiz and tally your score to seehow your brain fares.
How fit is yourBRAIN?
Good news: The things we choose to do can
influence our cognitive abilities more than
science once realized. Follow these nine tips
from neurologists to keep your mind sharp:
1. Get lots of good-quality sleep. Sleep is
necessary to maintain optimal brain func-
tion. (Don’t rely regularly on alcohol or
benzodiazapene drugs—those with chemi-
cal names ending in “pam.” They can dam-
age sleep, cheating the brain.)
2. Play with kids when you can. Interacting
with different age groups keeps you alert.
3. Eat well. Your brain needs a sound, bal-
anced diet. (“Smart” stars include walnuts,
blueberries, spinach and wild salmon.)
4. Learn new things—a foreign language,
a musical instrument, a demanding hobby.
The more you challenge your brain, the bet-
ter its capacity to learn and remember. In
studies, seniors who learned a new lan-
guage improved mentally in other areas too.
5. Fill the unused time in your day. Bring a
book to read while you’re in the waiting room
or in line. Sign up for an adult education class
during evenings when you’re not busy.
6. Take occasional breaks from relying on
GPS to find your route, cell-phone memory
to dial and calculators to do math.
7. Find social activities you enjoy. People
with good social lives tend to stay sharper,
and happiness in interpersonal relation-
ships goes hand in hand with brain health.
8. Exercise regularly. The brain uses 20
percent of the heart’s output, so brain
health naturally depends on cardiovascular
health. But research hints at mental divi-
dends from exercise that go beyond that,
possibly involving the effects of insulin.
9. Start these activities early on if family
members have been diagnosed with
dementia, because memory problems
appear to have a hereditary component.
Train your brain!
TAKE OUR QUIZ TO FIND OUT HOW WELL YOU’RE
KEEPING THAT GRAY MATTER IN SHAPE
Today’shealth
Health_MRR_309_v12.SLrev 4/29/09 2:56 PM Page 24
Before you begin, think of three words.
Remember them for later.
1 Name the next number in this pattern:
1, 3, 6, 10, 15, ___Give yourself one point if you are correct (see the key below for answers when you’ve finished thissection).
a. 18
b. 20
c. 21
d. 25
2 What did you have for breakfast yesterday?
If you can remember in less than 15 seconds, giveyourself one point.
3 Did you have trouble executing all the steps
involved in the last recipe you followed?
If you did not, give yourself one point.
4 Take 100 and subtract 7 from it in your head,
then subtract 7 from the difference.
Give yourself one point if you can continue this
pattern five more times (see key below).
5 Are you able to balance your checkbook
without difficulty? If yes, give yourself one point.
6 Who is the current governor of New Jersey?
If you can remember in less than 15 seconds, give
yourself one point (see key below).
7 Do you ever forget your intended destina-
tion while you’re driving? If you never do,
give yourself one point.
8 What is 1 + 2 – 3 + 4 – 5 + 6? Give yourself
one point if you are correct (see key below).
a. 1
b. 5
c. 7
d. 10
9 What were the three words you selected at
the beginning of the quiz? Give yourself one
point for each word you can remember.
SELECTED ANSWERS: 1. c; 4. the sequence is as
follows: 93, 86, 79, 72, 65, 58, 51; 6. Jon Corzine; 8. b
10 How often do you feel lonely while in crowds?
a. almost never
b. sometimes
c. frequently
11 How often do you interact with new people?
a. regularly
b. sometimes
c. rarely
12 How many good friends have you made in
the last three years?
a. several
b. one to two
c. none
13 How often do you get enough sleep at night?
a. always
b. sometimes
c. never
14 You are happy with your day-to-day life:
a. most of the time
b. sometimes
c. rarely
SCORING: Give yourself two points for every a, one
point for every b and zero points for every c in section 2.
Add your total with our score from section 1 for your
final tally.
17–21 POINTS: A beautiful mind. Good job! You’ve
kept your life chock-full of brain-stimulating activities,
but a little extra exertion never hurts. Exercise both your
cognitive and social sides by chatting with someone
new, and then perhaps inviting him or her over for a
game of chess or cards.
11–16 POINTS: Second thoughts. Luckily you’re not
staring blankly at the television all the time, but you
could certainly stand more stimuli. Cognitively, try tack-
ling a crossword puzzle or a game of Scrabble. Socially,
try volunteering with a group or joining a book club.
0–10 POINTS: Brain freeze. Your mind could use a
variety of different challenges. One idea: Signing up
for an adult-education class in a subject that interests
you will exercise both parts of your brain—cognitively
through the instruction itself, and socially through
interaction with your fellow students. ■
Cognitivesection1
Social/emotionalsection 2
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CONSIDERING AN ADDITIONto your family? Whether it’s your firstchild or a new sibling for the offspringyou have, there are a number of steps youneed to take to be prepared for your blessed event.
Jennifer Agnello, D.O., an obstetrician/gynecolo-gist affiliated with Saint Clare’s Hospital, says youshould first visit your ob/gyn for a routine checkup andPap smear. “If you have any medical issues, such as highblood pressure or diabetes, get them as well controlled aspossible before conception to decrease the risk of com-plications,” she says. Similarly, an abnormal Pap smearresult may require follow-up care, which is more chal-lenging to do when you are pregnant.
See your dentist as well and get any dental workout of the way. “You don’t want X-rays taken while youare pregnant,” Dr. Agnello says.
If you have a family history of genetic issues suchas Down syndrome or cystic fibrosis, consider geneticcounseling before pregnancy. Your ob/gyn can help youdecide if that is right for you.
Start taking a prenatal vitamin with at least 1 milligram of folic acid. Ideally, you should be taking it for two to three months before conception, Dr. Agnello advises. Folic acid lowers the risk of spinal corddefects such as spina bifida. But because the spinal cordforms early—often before you even know you’re pregnant—levels need to be sufficient before conception.A good prenatal vitamin will also contain needed cal-cium and iron to support healthy fetal development andbone growth.
“It’s also good to look at your lifestyle habitsbefore pregnancy,” says Dr. Agnello. “Quit smoking anddrinking alcohol, decrease caffeine, avoid any harmful
chemicals in your food and environment and follow abalanced diet.” Also, get into an exercise routine. “Peo-ple who exercise have more stamina during the preg-nancy and spring back more quickly after the birth,” shesays. “It also helps with weight control, decreasing therisk of high blood pressure and gestational diabetes.”
She adds that you shouldn’t worry if you don’t getpregnant right away. “It’s normal to take up to a year,”she says. If you still haven’t conceived after that time,talk to your doctor about conception counseling.
Finally, says Dr. Agnello, savor the experience.“Remember the wonder of what’s happening—you’redeveloping a new human being.” ■
Today’shealth
Planning for A NEW BABYFOR A SAFE AND HEALTHY
PREGNANCY, TAKE THESE
SMART PRECAUTIONS
BEFORE YOU CONCEIVE
A SPECIAL PLACE FOR MOMS AND BABIES
The Katena Center for Mother and Child at Saint Clare’s
Hospital offers 23 private birthing suites that obstetri-
cian/gynecologist Jennifer Agnello, D.O., describes as
“spacious and comfortable, with almost a hotel feel.”
But the 48,000-square-foot facility also has the
latest technology and highly trained staff that are
required for a Level II nursery, which means it can care
for moms at 32 weeks of gestation and babies born
weighing just 1,500 grams (3.3 pounds).
To schedule a free on-site tour, call 1-866-
STCLARE (1-866-782-5273).
Health_MRR_309_v12.SLrev 4/29/09 2:57 PM Page 26
MENTION JIM SALERNOto most Morris County folk,and they’ll say he’s a car guy.After all, he’s been selling autos—Pontiacs, Buicks, Infinitis,Kias and Subarus—at severalplaces here for 40-plus years.
But Salerno will tell youhis first love is another modeof transportation: the horse.Semiretired now from thecar business at 69, he com-petes in show horse competi-tions—often, he says, with“my traveling companion—my granddaughter, Alexis.”Both Salerno and Alexis, now19, have won U.S. and Can-adian national champion-ships in their age groups.
For Salerno, it allbegan when he was 9 yearsold and his parents movedfrom Livingston to Daven-port, Iowa, to study at thefamous Palmer School ofChiropractic. “We lived outside Davenport, and therewas a horse farm across the street,” Salerno recalls. “Myfriends and I would jump the fence and hop on the horses.We’d just let them take us wherever they wanted.”
His family moved back three years later, and Sal-erno found new friends with horses. “I went riding everychance I had,” he says. “Sometimes we’d even ride ourhorses to school. That’s how Livingston was in those days.”
After military service in the National Guard, Sal-erno got a job in the parts department of a Buick dealer-ship. He worked his way up to used-car manager, boughthis own dealership in 1967—and even drag-raced cars onthe side. But he never forgot his boyhood passion.
In 1978, he hired a salesperson whose brother hada horse farm in Chester. “I went to see the farm and justfell in love with the Arabian horses there,” he says.
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“Arabians are beautiful, with apresence second to none—andsuch history. Even GeorgeWashington owned one.”
He purchased two Ara-bians, and in the years since hehas owned two stables and doz-ens of horses. And he once rodea horse onto his auto lot in a TVcommercial. “I compared the fin-est cars to the Arabian for beautyand performance,” he says.
Salerno took up showriding, in which the horse andrider move around a ring andproceed through the variousgaits, from walk to trot to canterto a controlled gallop. But hegot off to an inauspicious start.
“I’ll never forget my firstshow, in Syracuse in 1980—Ialmost ran over a judge!” he sayswith a laugh. “I was asked tomove into a canter, the horse gotaway from me, and the judgehad to run out of the way.”
Today Salerno is a smoother horseman—and youmight say his life has slowed from a canter to a trot. He andhis wife, Barbara, divide their time between homes inMendham and Marco Island, Fla. He still puts in two- tofive-hour shifts in the used-car departments, but the dealer-ships are now co-owned by his son, Michael, and a partner.(The Salernos also have a daughter, Liane—Alexis’mom—and two other grandkids.) And he finds time toserve on Saint Clare’s Health System’s board of trustees.
But even today people urge Salerno to put “thosehorse commercials” on TV again. And there’s still a life-size bronze Arabian in front of one of the dealerships.Possibly it’s a clue to this entrepreneur’s success. Asked tocontrast show riding with the auto drag racing he liked asa younger man, he claims the two are actually similar.“Both,” he says, “give you a chance to compete.” ■
Morris PROFILE
Horse loverTHIS RENOWNED BUSINESSMAN BUILT A CAREER ON CARS, BUT THEY’RE NOT HIS FAVORITE RIDE
b y D a v i d L e v i n e
M O R R I S H E A L T H & L I F E / 2 5
Prof_MRR_309.v5.jcREV 4/29/09 2:58 PM Page 27
With a Saint Clare’s Charitable Gift Annuity,your generosity can be financially rewarding.The best gifts have a way of giving back. When you invest in a Saint Clare’s CharitableGift Annuity, you will not only be supporting the good work of Saint Clare’s HealthSystem, you will be contributing to the well-being of countless patients who aretouched by Saint Clare’s every day.
A Saint Clare’s Charitable Gift Annuity is a great way to contributeto the health and well-being of others while receiving a guaran-teed, fixed return on your investment. Your generous gift can be set up for yourself or for two. And the secure and steady payments you receive are your reward for helping Saint Clare’s per-form countless miracles.
So, invest in a gift that gives back to you as well as to your community. To learn more please call Saint Clare’s PlannedGiving Office at 973-983-5305 or email [email protected]
Generous.Supportive.Rewarding.
saintclaresfoundation.org
Charitable Gift AnnuityGIFT ANNUITY RATES - SINGLE LIFE
Age Rate70 5.7%
75 6.3%
80 7.1%
85 8.1%
90+ 9.5%
026_MRHL_JUNE09.indd 26026_MRHL_JUNE09.indd 26 4/29/09 11:36:35 AM4/29/09 11:36:35 AM
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 global warming with a knife and fork? Our eatinghabits have a significant impact on climate change, becausethe food system is responsible for a whopping one-third ofthe world’s greenhouse gases. By adopting a green, or “low-carbon,” diet, you can help reduce emissions—and it’s alsomuch better for 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
THE GREEN ISSUEM
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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.
M O R R I S H E A L T H & L I F E / 2 9
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1Cut back on red meat, dairy products andrice. Of all the food changes you can make, this is byfar the most eco-significant. “Everything else pales incomparison,” says environmental educator Helene Yorkof Bon Appétit Management Company Foundation.
Why? Animals like cows, sheep and goats—thesources for our red meat and dairy—emit a greenhousegas called methane, which is 23 times more powerfulthan carbon dioxide. All told, livestock is responsible for18 percent of greenhouse gas emissions. In fact, onestudy shows that a diet high in red meat contributesmore to global warming than driving an average sedan.
Meat production also requires a tremendousamount of resources, from energy and water to the hugestretches of land used to produce feed. In one year, ittakes 60 percent of all irrigated farmland in the countryto produce feed for U.S. livestock, according to theCenter for Science in the Public Interest. The energyused to create the fertilizer alone could provide power toabout 1 million Americans for a year.
Of course, you needn’t shun these foodsentirely. “We just need to think of them as treatsrather than everyday must-haves,” says York.Cutting down on portion sizes, going meatlessonce a week or substituting other meats forbeef can have a big impact. For example,choosing a chicken sandwich instead of acheeseburger once a week for a year saves 132pounds of emissions.
Vegetarians, too, can make a differenceby watching their dairy intake. Calcium and other
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nutrients found in dairy can be obtained from a plant-based diet, says dietician Linda Antinoro. Kale, broccoliand calcium-fortified soy foods are all good choices.
As for starches, rice (brown and white—not wild)also has a large carbon footprint because it’s cultivatedwith manure; when fields are irrigated, methane gas isreleased into the atmosphere. Opt for bread over pasta,which requires more processing to produce.
Buy seasonal, regional food, especiallyproduce and fish. Avoid air-freighted food.These days, we’re used to getting whatever foods wedesire, regardless of season. But fresh produce and fishare highly perishable; if they aren’t grown or caughtlocally, they’re most likely air-freighted (sometimes veryfar from where you live), which is extremely inefficient.
Aside from the environmental effects, “Local pro-duce has been picked more recently, it’s fresher and it’sprobably of a higher nutritional value than something
grown 3,000 miles away, picked a monthago and preserved,” explains York.
But don’t get carried awaywith the idea of “local” and for-
get about “seasonal.” Fruitsand veggies grown in localhothouses (think tomatoesin winter) usually generatefar more emissions thanthose coming by train or
truck from a warmer regionof the country. If you’re in a
pinch and need something out-
4ways to
eat greenerTry these tips to make
your diet more earth-friendly
EatGreen_MRR_309_v3.jc 4/21/09 1:18 PM Page 26
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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.
SH
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From a climate change perspective, focusing on regional
and seasonal produce packs a bigger punch than organics,
because the latter can travel great distances to get to you.
Still, organic produce has environmental benefits: The
absence of chemicals is better for the health of the soil
and prevents pesticides from contaminating lakes and
streams and damaging aquatic ecosystems. Plus, it spares
farm workers and others from exposure to potentially
harmful substances.
If you want to eat organic but aren’t sure where
to start, consider the Environmental Working Group’s
“dirty dozen”: a list of the most contaminated of conven-
tionally grown produce. “If you’re budgeting your or-
ganic dollars, you’ll get the biggest bang for your buck
here,” says Linda Antinoro, a dietician at Brigham and
Women’s Hospital.
DIRTY DOZEN: Most contaminated produce (in descending order—items on top have the greatest contamination)
WHEN TO BUY ORGANIC Here’s why it makes a difference—and where to start
Peaches
Apples
Sweet bell peppers
Celery
Nectarines
Strawberries
Cherries
Lettuce
Grapes, imported
Pears
Spinach
Potatoes
4
“As food becomesmore expensive—and itcertainly has over thepast year—we have an opportuni-ty to consider whether we really need asmuch food as we’re used to purchasing,” saysYork. “It’s OK to buy less and better quality.”
Avoid highly processed, packaged foods.They might boast “healthy,” “organic” or “natural” ingre-dients, but the fact is, processed and packaged snacks,sweets and other foods generally aren’t good choices forthe environment. The energy that goes into producing,processing, boxing and transporting these items—fromfrozen dinners to breakfast cereal to fruit juice—is con-siderable, especially compared with their whole-foodalternatives (an apple instead of apple juice; nuts insteadof chips). Try to buy these items sparingly, and don’t bethrown off by packaging that promises “eco-friendly”boxes or the purchase of renewable energy credits.
“Many messages out there right now about ‘greencuisine’ have more to do with marketing than with realenvironmental responsibility,” says York. The differencemade by eco-friendly packaging is fairly minimal interms of environmental effect, she notes; it’s the prod-ucts inside that have the biggest impact on the earth. ■
EatGreen_MRR_309_v3.jc 4/21/09 1:19 PM Page 27
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
EatGreen_MRR_309_v3.jcREV 4/29/09 2:59 PM Page 28
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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 JERSEYAN PROMISES TO FOLLOW AN ECO-FRIENDLY
LIFESTYLE FOR SEVEN DAYS. HERE’S WHAT SHE LEARNED—AND HOW SHE FARED
PH
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M O R R I S H E A L T H & L I F E / 3 5
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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Light right
I’m doing my very ownenergy audit today by
leaning on the good folks at EnergyStar, as per Barnett’s recommendation.To do so, I went to www.energystar.govand clicked “Home Improvement.”There, you can find tools and tips to assessand improve your own energy usage.
For starters, I focused on my air filters, figuring itwas a bad sign that I couldn’t remember the last time I’dchanged them. Shame on me, because dirty filters notonly force your heating, ventilating and air conditioning(HVAC) system to work harder and waste a ton of energy,they also cause a debris buildup that can lead to prema-ture system failure—and a several-thousand-dollar bill.The whole operation took just 10 minutes (mostlybecause I had to climb on a chair to replace a filter), andI felt foolish for having put it off so long.
Next, I went to my water heater and turned thetemperature down from 140 to 120 degrees. Easyenough—and well worth the effort, since each 10-degree reduction shaves 3 to 5 percent off water-heatingcosts. And from now on, I’m washing all my clothes incold water. No matter the instructions on yourmachine-washable garment, Barnett tells me cold is safefor everything.
Then, armed withnew compact fluorescentlight (CFL) bulbs, I fol-lowed Energy Star’s adviceand replaced the bulbs in myhome’s five most-used fix-tures. Each CFL shaves $20 to $30 off energy costs andlasts about four years. Andsince they generate less heatthan incandescent bulbs,they’ll help my air condi-tioning operate more effi-ciently in summer.
Another Barnett tip:“Before you crank up theheat, try snuggling up inyour favorite slippers andsweater.” So when it wastime for Top Chef, I wore my
ratty Rutgers sweatshirt over a T-shirt,my favorite sweats and a pair of red crocheted
slippers—and turned the thermostat down 2 degrees. Idefinitely felt toasty and Barnett says that small adjust-
ment will cut my heating costs by 2 percent.
Unplugged!
I went wireless about two years ago,canceling my landline. Yet, until this
morning, my cordless phone was still on the wall,plugged in. Bad, bad, bad, says Barnett, who explainsthat even if you’re not using certain appliances, keepingthem plugged in leaves them in energy-sucking “stand-by mode.” The Energy Department estimates that 25percent of the power used by home electronics is con-sumed while they’re turned off!
While it’s not a panacea, I discovered a worth-while device called the APC Power-saving EssentialSurgeArrest ($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
DAY 4:
DAY 5:
DAY 6:
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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.
DAY 7:
LIM
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Earth-mindedMAKEOVER
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THE REDESIGN OF A LOCAL LIVING SPACE
PROVES THAT SUSTAINABLE CAN BE STYLISH
EVERYTHING OLD IS NEW AGAIN—THAT’S 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 to revamp their own furniture—and add a fewnew eco-chic accents.
“I always ask my clients what they like about theirspace and the pieces they currently have,” Oesmannexplains. “Then we can repurpose things so they don’t haveto throw everything away and start from scratch.”
In fact, refurbishing your own furniture saves up to95 percent of the energy required to construct new pieces.Plus you avoid disposing into landfills. “When you reuphol-ster, 60 percent of the item is reused,” explains Jorge Coyoyof Creative Upholstery in Paterson, who renovated theroom’s pieces. “We use natural fibers and foam that haslongevity, lasting from eight to 20 years.”
Here, it was fabrics from Duralee and Duralee’sHighland Court that made a major impact on the decades-
At HOMEb y D e b b i e B o l l a
P h o t o g r a p h y b yA t s u s h i To m i o k a
c o n t i n u e d
ABOVE, the owners’
existing furniture
gets a face-lift from
Duralee fabrics.
Track lighting from
WAC shines on new
artwork from Soicher
Marin. RIGHT,
Hunter Douglas
window shades
keep heat in while
giving the sitting
area a soft glow.
AtHome_MRR_309_v3.jc 4/21/09 1:10 PM Page 41
4 0 / 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, applied cheery huesof latex paint from Sherwin-Williams’ Harmony series, whichhas a no-VOC formula and is low in odor. “People are movingtoward eco-friendly paint, because
you get the same result without the harmful environ-mental effects,” he says.
On the room’s 11 windows, Hunter DouglasSilhouette 3-inch vane shades provide privacy, insulationand light control. A triple threat, they sport an excellentenergy-efficiency rating (90 to 95 percent), UV protec-tion and sound absorption. Featuring soft fabric vanessuspended between two sheer fabric layers that diffuselight, the shades insulate against winter colds and sum-mer heat. “Statistics show that nearly 5 percent of allenergy consumed in the U.S. is lost through windows of
At HOME
LEFT, the original dining room set is
complemented by a funky Stonegate
Designs pendant light and an Uttermost
mirror with Greek-key-inspired trim
that echoes the carved antique table.
AtHome_MRR_309_v3.jc 4/21/09 1:12 PM Page 42
M O R R I S H E A L T H & L I F E / 4 1
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_MRR_309_v3.jc 4/21/09 1:12 PM Page 43
LEF
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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_MRR_309_v2.jc 4/21/09 1:21 PM 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.
M O R R I S H E A L T H & L I F E / 4 3
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_MRR_309_v2.jc 4/21/09 1:22 PM Page 45
hippy-dippy “pseudofoods,” this vegetarian favorite actu-ally has a long history. The Javanese first produced tem-peh two millennia ago, historians believe, and it remainsa staple of Indonesian cooking today.
Finally, tempeh is easy to prepare. Packages can befound refrigerated in the fresh produce section or frozen inmost health stores and select supermarkets. Simply slice,
dice or crumble and you’re ready to cook it upby baking, stir-frying or sautéing. Tasty
possibilities abound, and we’re will-ing to bet at least one will melt any“must-eat-meat” resolve. You justhave to give it a chance. ■
WE UNDERSTAND YOUR RELUCTANCE, REALLYwe do. Fermented soybeans? Formed into brick-like cakes?With a chunky, chewy texture? With all these strikesagainst it, why oh why should you give tempeh a chance?
Well—because it’s good, for one thing. Stuffed intoenchiladas. Marinated in tahini and glazed with an orangedressing. Sautéed with barbecue sauce and served up assandwiches. Tempeh is highly versatile and can adapt to ahost of dishes. And unlike jiggly tofu, which relies solely onits accompaniments for taste, tempeh has a hearty textureand subtle flavor—a nutty, slightly mushroomy essence.
It’s also insanely healthy—much more so than itsappealing taste would suggest. Packed with15 grams of protein and 3.5 grams of fiberper half-cup, it’s also a good source of B-12, calcium and iron.
And while you maythink of meat substitutes as
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4 4 / J U N E 2 0 0 9
For the tempeh:
1/4 cup light sesame oil
1 tablespoon toastedsesame oil
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup mirin
1 tablespoon finelychopped peeled freshginger
1 garlic clove, crushed
1 pound tempeh, cut into1-inch cubes
For the peanut sauce:
1 cup natural-style unsalted
peanut butter
1/4 cup pure maple syrup orhoney
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon finelychopped and peeled fresh ginger
2 garlic cloves, crushed
1/2 teaspoon cayennepepper
1/2 to 1 cup hot water
Hot cooked white rice, to serve
Thinly sliced radish, scallions and cilantro for garnish
Sweet and sour tempehwith spicy peanut sauce
For the peanut sauce:
• In a blender, combine peanut butter, maple syrup,
soy sauce, vinegar, ginger, garlic and cayenne pep-
per. Purée, adding enough hot water to form a
creamy sauce that can be poured.
For the tempeh:
• In a small bowl, whisk together the sesame oils, soy
sauce, vinegar, mirin, ginger and garlic.
• In a large sauté pan, arrange the tempeh in a single
layer, pour the marinade over it and bring it to a boil
over high heat.
• Reduce the heat to low, cover the pan and let simmer
for 20 minutes.
• Uncover, raise the heat and cook the tempeh until
the pan is nearly dry; remove from heat.
• Serve over white rice with peanut sauce and garnish
with radish, scallion and cilantro.
IF YOU’VE BEEN WARY ABOUT TRYING THIS MEAT
ALTERNATIVE, HERE’S WHAT YOU’VE MISSED
Time for tempeh?
Green factIf every American had just one meat-
free meal per week, it would be the
energy-conservation equivalent of taking more
than 5 million cars off our roads.
SOURCE: ENVIRONMENTAL DEFENSE FUND, WWW.EDF.ORG
b y K r i s t i n C o l e l l a
Food_MRR_309_REV2 4/29/09 3:50 PM Page 46
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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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What you should know• Two prix fixe options available: five
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• Reservations required and accepted
up to one month in advance
• Private parties accommodated
• Certified by the Green Restaurant
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• All credit cards accepted
Gourmet_MRR_309_v3.jcREV 4/29/09 3:01 PM Page 64
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BOONTONIL MICHELANGELO Italian cuisine. Major credit cardsaccepted. · 91 Elcock Ave., Boonton · 973-316-1111
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SCALINI FEDELI Northern Italian/light French cuisine with signature dishes. V/MC/AMEX accepted.· 63 Main St., Chatham · 973-701-9200
TOLIMA Eclectic fare featuring tapas. Major creditcards accepted. · 641 Shunpike Rd., Chatham · 973-410-0700
CHESTERREDWOODS GRILL AND BAR American cui-sine; many vegetarian dishes. Major credit cardsaccepted. · 459 Main St., Chester · 908-879-7909
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HUNAN TASTE Chinese cuisine featuringGeneral Tso’s shrimp. Major credit cards accepted.· 67 Bloomfield Ave., Denville · 973-625-2782
EAST HANOVER SAIGON HOUSE Vietnamese fare. V/MC/AMEXaccepted. · 320 Rt. 10 W., East Hanover · 973-887-8815
FAIRFIELDBRUSCHETTA Italian cuisine. V/MC/AMEX accepted. · 292 Passaic Ave, Fairfield · 973-227-6164
FLANDERSMETRO GRILLE Electic fare. V/MC/AMEXaccepted. 380 Rt. 206, Flanders · 908-879-0051
SILVER SPRING FARM Chamring Frencheatery. V/MC/AMEX accepted. · Flanders-Drakestown Rd., Flanders · 973-584-0202
FLORHAM PARK TASSERT’S Contemporary American cuisine in aswanky setting. V/MC/AMEX accepted. · 176Columbia Tpk., Florham Park · 973-822-3712
L INCOLN PARK202 ITALIAN BISTRO Stylish bistro servingItalian fare. Major credit cards accepted.· 177 Main St., Lincoln Park · 973-709-0093
LONG VALLEYLONG VALLEY PUB & BREWERY Americanfare, award-winning beers. V/MC/AMEX accepted.· 1 Fairmount Rd., Long Valley · 908-876-1122
SPLASH! Modern seafood eatery. Major credit cardsaccepted. · 1 West Mill St., Long Valley · 908-876-9307
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MADISON54 AND MAIN An extensive menu of Americancontinental cuisine. Major credit cards accepted. · 54 Main St., Madison · 973-966-0252
IL MONDO VECCHIO Northern Italian fare.BYO. Major credit cards accepted. · 72 Main St., Madison · 973-301-0024
L’ALLEGRIA Italian fare. Major credit cards ac-cepted. · 11 Prospect St., Madison · 973-377-6808
SHANGHAI JAZZ Gourmet Asian fare featuringBeijing duck. Major credit cards accepted. · 24Main St., Madison · 973-822-2899
SOHO 33 Sophisticated American cuisine. V/AMEXaccepted. · 33 Main St., Madison · 973-822-2600
MENDHAMBLACK HORSE TAVERN AND PUBContinental American fare. V/MC/AMEX accepted. · 1 West Main St., Mendham · 973-543-7300
DANTE’S RISTORANTE Italian cuisine withweekend specials. BYO. V/MC/AMEX accepted. · 100 East Main St., Mendham · 973-543-5401
MEYERSVILLECASA MAYA Sonoran-style Mexican fare. · 615Meyersville Rd., Meyersville · 908-580-0799
MONTVILLETHE MONTVILLE INN Modern American cuisine. V/MC/AMEX accepted. · 167 Rt. 202,Montville · 973-541-1234
MORRIS PLAINSHUNAN Chinese cuisine featuring crispy Chileansea bass. V/MC/AMEX accepted. · 255 SpeedwellAve., Morris Plains · 973-285-1117
MINADO Japanese seafood buffet . · 2888 Rt.10 W., Morris Plains · 973-734-4900
MORRISTOWNTHE GRAND CAFÉ Classic French and newAmerican cuisine. Major credit cards accepted. · 42 Washington St., Morristown · 973-540-9444
LA CAMPAGNA Italian cuisine. BYO. Major creditcards accepted. · 5 Elm St., Morristown · 973-644-4943
MEHNDI Authentic Indian fare. · 88 HeadquartersPlaza, 3 Speedwell Ave., Morristown · 973-871-2323
MING II Reinvented pan-Asian–inspired cuisine.· 88 Headquarters Plaza, 3 Speedwell Ave.,Morristown · 973-871-2323
ORIGIN THAI II Elegant French-Thai eatery.Major credit cards accepted. · 6-14 South St.,Morristown · 973 971-9933
PAZZO PAZZO Fresh regional Italian food.Major credit cards accepted. · 74 Speedwell Ave., Morristown · 973-898-6606
MOUNTAIN LAKESSOUTH CITY GRILL Seafood grill featuringShanghai lobster. Major credit cards accepted. · 60 Rt. 46 E., Mountain Lakes · 973-335-8585
PARSIPPANYECCOLA ITALIAN BISTRO Italian fare withdaily specials. Major credit cards accepted. · 1082Rt. 46 W., Parsippany · 973-334-8211
RUTH’S CHRIS STEAK HOUSE Americansteak house. Major credit cards accepted. · 1 Hilton Ct., Parsippany · 973-889-1400
PINE BROOKDON PEPE STEAK HOUSE Spanish steak
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Looking for one good reason to switch banks?How about 5 million reasons . . . Atlantic Stewardship Bank has given back over $5 million to the communities we serve, through our unique tithing program.
Please, visit our Montville Offi ce, located at 2 Changebridge Road and meet Branch Manager Judi Rothwell. Learn more about the Atlantic Stewardship Bank brand of customer service and see how easy it is to
switch to the bank that shares its success with others.
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Atlantic Stewardship Bank is a subsidiary of Stewardship Financial Corporation. Our common stock is listed on the NASDAQ Capital Market under the symbol SSFN.
M A K I N G A N I M P A C T 973-904-1122 | www.asbnow.com
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c o n t i n u e dwhere TO EAThouse. All credit cards accepted. · 58 Rt. 46 W.,Pine Brook · 973-808-5533
RANDOLPH
LA STRADA Authentic Italian. Major credit cards accepted. · 1105 Rt. 10 E., Randolph · 973-584-4607
RIVERDALE
ROSEMARY AND SAGE ContemporaryAmerican cuisine. Major credit cards accepted. ·26 Hamburg Turnpike, Riverdale · 973-616-0606
ROCKAWAYCAFÉ NAVONA Regional Italian cuisine. Majorcredit cards accepted. · 147 Rt. 46 W., Rockaway· 973-627-1606
WHIPPANY IL CAPRICCIO Italian fare featuring freshseafood. Major credit cards accepted. · 633 Rt. 10E., Whippany · 973-884-9175
NIKKO Japanese cuisine. Major credit cards accept-ed. · 881 Rt. 10 E., Whippany · 973-428-0787 ■
AMERICAN: 54 and Main, Madison • Black
Horse Tavern and Pub, Mendham • Café Metro,
Denville • Long Valley Pub & Brewery, Long Valley
• The Montville Inn, Montville • Redwoods Grill
and Bar, Chester • Rosemary and Sage, Riverdale
• Ruth’s Chris Steak House, Parsippany • Soho
33, Madison • Tassert’s, Florham Park • Tolima,
Chatham
ASIAN: Hunan, Morris Plains • Hunan Taste,
Denville • Mehndi, Morristown • Minado, Morris
Plains • Ming II, Morristown • Nikko, Whippany •
Origin Thai II, Morristown • Saigon House, East
Hanover • Shanghai Jazz, Madison
FRENCH: The Grand Café, Morristown •
Restaurant Serenade, Chatham • Silver Spring
Farm, Flanders
ITALIAN: 202 Italian Bistro, Lincoln Park •
Bruschetta, Fairfield • Café NaVona, Rockaway •
Dante’s Ristorante, Mendham • Eccola Italian
Bistro, Parsippany • Il Capriccio, Whippany • Il
Michelangelo, Boonton • Il Mondo Vecchio,
Madison • La Campagna, Morristown • L’allegria,
Madison • La Strada, Randolph • Pazzo Pazzo,
Morristown • Scalini Fedeli, Chatham
MEXICAN: Casa Maya, Meyersville
MULTIETHNIC: Metro Grille, Flanders
SEAFOOD: South City Grill, Mountain Lakes •
Splash, Long Valley
SPANISH: Don Pepe Steak House, Pine Brook
WHERE TO EAT by cuisine
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Bednar Landscape ServicesCreating a successful outdoor oasis depends on choosing the
right professional who prefers to work with you to plan a landscape
with innovative design that stays within your budget, advises Pete
Liberatore of Bednar Landscape Services, BBB A+ accredited,
well-respected specialists in expertly crafted custom-designed
landscaping, hardscaping, and outdoor kitchens for over 15 years.
Liberatore adds, “Our complete range of professional landscape
solutions accentuate your surroundings, add value to your property,
and keep it looking beautiful for years to come.”
501 DIVISION STREET | BOONTON
973-299-1356 | WWW.BEDNARLANDSCAPE.COM
Finishing Touch Landscape Construction Frank Davis, President of Finishing Touch Landscape, believes
a properly-designed outdoor space is more than just a great
investment: “My objective is to create a serene environment that
entices family and friends to spend more time at home.” With over
25 years experience, his design-build team coordinates the entire
concept and design process through installation no matter the
project. Finishing Touch Landscape can transform a pool area, private
garden, outdoor kitchen and entertainment area or sport court—and
ultimately transform your landscape into an outdoor paradise.
136 LINCOLN ROAD | KINNELON
201-651-2001 | 888-875-5710 | WWW.FINISHINGTOUCHLANDSCAPE.COM
Reno’s Appliance
From barbecues on carts to built-ins, Reno’s Appliance has it all.
This family-owned business of over 50 years has been a mainstay
in northern New Jersey. With unparalleled concierge-level customer
service as well as expert advice on sear-zones, rotisseries, infrared
burners, smokers, side burners and any other barbecue-related
items. Refrigeration, bartending centers, patio heaters, island access
drawers and other accessories are also available to create the
perfect outdoor space for your home.
DESIGNER SHOWROOMS | FAIRFIELD AND PATERSON
1-866-88RENOS (887-3667) | WWW.RENOSAPPLIANCE.COM
Scenic Landscaping, LLC As founder of Scenic Landscaping nearly 34 years ago, Mitch
Knapp is passionate about his profession, “We are one of the only
creative design-build fi rms in the area and employ a highly-dynamic
team of licensed landscape architects through our sister company
Tapestry Landscape Architecture.” Scenic Landscaping is sensitive
to customer needs, budgets and schedules. Its biggest strength
is its maintenance of long-term relationships with customers well
after the job is done. Scenic Landscaping also owns two nurseries
to showcase their own plants, perennials and specimens for their
customers’ private perusal.
7 ARGYLE STREET | HASKELL
973-616-9600 | WWW.SCENICLANDSCAPING.COM
Stonetown Construction Corporation
For nearly 25 years, Stonetown Construction has produced
unparalleled, award-winning stone creations and solutions. These
solution options include outdoor and pool patios, hot tubs, hand-
tooled walls, custom barbeques, decorative stone pavers and
more. Their full-time staff of artisans shape, carve and install natural
stone that complement a home’s design while accomplishing a
homeowner’s dream for their outdoor space. Stonetown frequently
collaborates with landscape designers, architects and other
contractors on larger projects.
29B EDISON AVENUE | OAKLAND
201-337-7773 | WWW.STONETOWNCONSTRUCTION.COM
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Outdoor LivingIs your backyard in need of a makeover? These local pros are here to help. They’re masters at creating everything from pools to outdoor kitchens and all things in between. Best of all, they’re ready to share their secrets with you.
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Be THERE
973-408-5600 or visit www.shakespearenj.org for more information.
June 28—Head outdoors for the26th annual GIRALDA LAWN CON-
CERT, featuring the New JerseySymphony Orchestra, at GiraldaFarms in Madison. Gates open at 4 p.m., concert starts at 6 p.m.Tickets: $12 for adults, $4 for chil-dren under 12 in advance; $15 foradults, $5 children at the gate. Call973-285-5115 or visit www.morrisarts.org for more information.
J U LYJuly 17 to August 1—See THE PRODUCERS, presented bythe Brundage Park Playhouse inRandolph. Tickets: $12 to $20. Call 973-989-7092 or visit
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J U N EJune 5 and 6—Get swingingwith JAZZFEST 2009 on the cam-pus of Drew University inMadison, sponsored by the NewJersey Jazz Society. Admission: $40for members, $50 for nonmembersin advance; $55 for members, $65for nonmembers at the gate; $10for full-time students with ID;FREE for children 16 and under.Call 1-800-303-NJJS or visitwww.njjs.org/jazzfest for moreinformation.
June 6—Take the BoontonHistorical Society’s self-guidedHOUSE TOUR, 11:30 a.m. to 4 p.m.,starting at the museum on 210Main Street. Tickets: $20 each,$50 for a group of three. Call 973-316-0976 or visit www.boonton.org/Community/HistoricalSociety formore information.
June 24 to August 2—Enjoythe Bard under the stars when The Shakespeare Theatre of NewJersey presents THE TEMPEST atthe amphitheater at the College ofSaint Elizabeth in Morristown.
Tickets: $32 foradults, $17 forchildren 12 andunder. Call
BLUES TRAVELERJune 6—Jam out to a concert by the hit blues-rock band, 8 p.m. at MayoCenter for the Performing Arts in Morristown. Tickets: $37 to $52. Call 973-539-8008 or visit www.mayoarts.org for more information.
www.brundageparkplay house.org for more information
July 24 to 27—Enjoy ponyrides, 4-H exhibits, hay rides, apetting barn and more at theMORRIS COUNTY 4-H FAIR, heldat Chubb Park in Chester.Admission: FREE, $5 parkingdonation. Call 973-285-8300, ext.3, or visit morris.njaes.rutgers.edufor more information. ■
CHATHAM BOROUGH FARMERS’ MARKET June 27—Shop for locally grown produce at the season’s first market, 8 a.m. to
1 p.m. at Railroad Plaza South and Fairmount Avenue. The event will run this
time each Sunday through October. FREE. Call 973-635-0674, ext. 588, or visit
www.chathamboroughfarmersmarket.org for more information.
SEND EVENT LISTINGS TO: Morris
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.
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fast educational meetings on health topics. To register orreceive your orientation packet, call 973-989-3421.
■ CPR TrainingSaint Clare’s offers ongoing cardiopulmonary resuscita-tion programs for the public, employers and healthcareprofessionals. Classes include Adult Heartsaver, Adultand Pediatric CPR, Infant Emergency Care, Basic FirstAid and others. To learn more, call 973-989-3213.
■ Us TooA national prostate cancer support group for patientsand their loved ones. Share experiences and learn howpatients’ lives can be improved. Second Tuesday of eachmonth, 7:30 p.m. at Saint Clare’s Hospital/Denville. Tolearn more, call 1-866-STCLARE (1-866-782-5273).
■ Diabetes and Insulin Pump Support GroupsOngoing support groups for people with diabetes meetthe first and third Wednesdays of the month at 7:30 p.m.or the last Thursday of the month at 10 a.m. A group forthose with an insulin pump meets on the fourth Mon-day of the month at 7:30 p.m. All groups convene at theRegional Diabetes Center at Saint Clare’s Hospital/Dover. For more information, call 973-989-3603.
■ Mental Illness Family Support GroupIntensive Family Support Services of Morris County offersa group for people who care for a mentally ill family mem-ber. Wednesdays, 7 p.m. to 8 p.m. at Saint Clare’sBehavioral Health Center (Room 320), 50 MorrisAvenue, Denville. To find out more, call 973-625-7131.
■ Mental Illness Parent Support GroupCaring for an adult child with depression or a bipolar ill-ness can affect every aspect of your life, and this supportgroup helps parents cope with that responsibility. It offerscurrent information on depression and bipolar disordersand an opportunity to share with other parents. FourthThursday of each month, 7 p.m., at Saint Clare’s Behav-ioral Health Center (Room 320), 50 Morris Avenue,Denville. For more information, call 973-625-7069.
■ Sleep Disorders Support GroupAWAKE, a group for people with sleep disorders, meetsthe third Tuesday of every other month in the cafeteriaat Saint Clare’s Hospital/Dover. Refreshments and ven-dor participation are included. To find out dates and times,call the Center for Sleep Medicine at 973-989-3589.
■ Postpartum Depression Support Group for MomsThis support group for mothers experiencing post-partum depression meets on the first and third Tuesdaysof every month from 7 p.m. to 8 p.m. at Saint Clare’sBehavioral Health Center, 50 Morris Ave., Denville. Call1-888-626-2111 for more information.
Consult the Events page on the Saint Clare’s website,
www.saintclares.org, for the latest information on community
events. Events are added and updated daily. ■
■ Saints–Classic Golf OutingMonday, August 24, at the Rockaway River CountryClub, Denville. Join us for a fun day of golf and fund-raising! A variety of participation and sponsorship levelsare available. Call 973-983-5300 or visit www.saintclaresfoundation.org for more information.
■ Save the Date! Eighth Annual Saint Clare’s Walk forBreast Cancer Awareness
Sunday, September 20, Hilton Garden Inn, RockawayTownsquare Mall, Rockaway. Numerous opportunitiesto walk or sponsor are available! Call 973-983-5300 orvisit wwwsaintclaresfoundation.org to find out more.
■ Center for Weight-Loss Surgery: New Patient SeminarsMeet our accomplished surgeons and learn about surgi-cal alternatives for serious weight problems. Seminarsare scheduled for June 9 and 24, July 14 and August 12.Call 1-866-STCLARE (1-866-782-5273) for times andlocations or to register for a seminar.
■ “The Happiest Baby on the Block”A nationally acclaimed two-hour course that teachesparents how to soothe even the fussiest baby by lookingat the world from the newborn’s point of view. $40 percouple; space is limited. Call 1-866-STCLARE (1-866-782-5273) for dates, more information or to register.
■ Maternal/Child Care ProgramsOngoing series of programs dealing with the manyissues surrounding pregnancy, childbirth, parenthoodand children. Call 973-625-6387 for more information.Saint Clare’s also offers a babysitting course for young people who care for children. Call 973-989-3213to learn more.
■ Yoga ClassesSaint Clare’s has a host of yoga classes for all skill levels,from beginner’s yoga to prenatal yoga. All classes areheld at the Complementary Medicine Mind/Body Suiteat Saint Clare’s Hospital/Dover. Call 973-989-3607 fordates, registration and fee information.
■ Infant MassageThe Saint Clare’s Center for Complementary Medicineoffers infant massage classes on the benefits of therapeu-tic touch for babies. Call 973-989-3607 to learn more.
■ Babies Alumni Mall WalkersThis free indoor walking program for mother and baby,held at the Rockaway Townsquare Mall, combines thefreedom of a self-paced walking program with monthlyinformational sessions. Call 1-866-STCLARE (1-866-782-5273) for more information.
■ Townsquare WalkersOngoing, indoor, self-paced walking program in an acces-sible, temperature-controlled environment. Cosponsoredby Saint Clare’s Hospital, the Rockaway TownsquareMall and Pfizer Inc., this free program also offers break-
What’s HAPPENING at S a i n t C l a re ’s
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faces of MORRIS
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oshan and Tarik Narma
of Kinnelon had the sun in
their eyes and the Earth on
their minds at the annual
Earth Day Fair held by the
environmental group Kinnelon
Conserves at Pearl R. Miller
Middle School.
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Denville is famous for its medical community. So, it’s no surprise thata perfect smile is a must have item in this friendly town. Hand crafting those smiles is the life work of Dr. Steiner and Dr. Fine.Our office’s reputation has spread so far that we now treatpatients from around the world; often doing more smilemakeovers in a single month that some dentists do in a lifetime.
We also offer an amazing alternative for those living withmissing teeth. This dramatic advancement in the field of dental implantology now makes it possible for many patientsto switch from dentures to permanent implant supportedteeth in only a few hours.This new approach can be used toreplace a single missing tooth or an entire mouth. Patientsleave the office after just one appointment with a beautiful andstrong smile. Discomfort is so minimal that most patients eata light meal that evening.
Upon entering our front door you will immediately know thatthis is no ordinary dental office, because that’s what most peoplesay upon seeing it for the first time. Among our practice’snotable patients are actresses, actors, astronauts,models andTV personalities. However most of the doctor’s patientsare everyday people who just want to look their best.
Drs. Steiner and Fine have focused their practice onthose areas about which they are highly passionate. (Afterall you wouldn’t ask your family doctor to do heart surgery.)Those areas are Cosmetic Dentistry. Trained at the prestigiousLas Vegas Institute for advanced dental studies, they have devotedover fifty combined years to perfecting their skills and have placedover 23,000 cosmetic restorations. Our main focus is on cosmeticand full mouth reconstruction cases. This includes ImplantDentistry and Neuromuscular Orthodontics, which can avoid unec-essary removal of teeth. Many people do not realize that dentalproblems may be the cause of headaches, shoulder, back and neckpain, noisy jaw joints and pains in the TMJ.
Drs. Steiner and Fine pride themselves in having Morris County’s premier head, neck and jaw pain relief center. Our office also offers a“limited warranty” that provides free repair or replacement of restora-tive dental work, when a patient’s regular hygiene visits are maintained. This kind of security could only be offered by truly World Class Dentists. This is why our motto is: “Experienced professionals make the difference.”
35 West Main Street, Suite 208Denville, NJ 07834
973-627-3617
www.AestheticFamilyDentistry.comAlan B. Steiner, DMD
AESTHETIC FAMILY DENTISTRY, PA
NEVER BE WITHOUT TEETH, INCLUDING IMPLANTSPatients travel from around the country to Denville, in search of the perfect smile.
Derek Fine, DMD
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You’ll feel all charged up when you go for your undergraduate or graduatedegree at the College of Saint Elizabeth –– where you’ll achieve everythingyou’ve hoped for – and much more! CSE’s renowned Health SciencesPrograms include:
GO FOR IT.Your degree at CSE.
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• Sports Nutrition and Wellness Certificate• M.S. in Healthcare Management• M.A. in Counseling Psychology• B.A. in Psychology
2 CONVENT ROAD, MORR ISTOWN, N J 07960
973-290-4600 • go fo r i t@cse . edu • www. c s e . edu
Co-ed classes • Flexible day, evening and Saturday schedulesAccelerated programs • Full and part-time, on and off-site options
Outstanding faculty • Supportive environment • Convenient, secure campusOver 35 excellent adult undergraduate and graduate programs
• M.S. in Nursing• R.N.- B.S.N. Program• B.S. and M.S. in Nutrition• Dietetic Internship Program
INFORMATION SESSIONS: JUNE 9, 24 & JULY 22
EARN YOUR M.S.N. IN TWO YEARS!
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