Morris Health & Life June 2009 issue

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!

MO

RR

IS

H

EA

LT

H&

LIF

E

■J

UN

E 2

00

9

Today’s health • Surprising help for cancer patients

• How fit is your brain?

• Before you conceive: Steps to consider

CoverMRR.2-09.7.SL.4 4/29/09 4:08 PM Page C1

C2_MRHL_JUNE09.indd 2C2_MRHL_JUNE09.indd 2 4/29/09 11:38:32 AM4/29/09 11:38:32 AM

www.MorristownDentalAssociates.com

261 JAMES STREET, SU ITE 3B., MORRISTOWN, NEW JERSEY 07960

Named “Top Dentists” by Consumers’ Research Council of America

Family, Implant & Cosmetic DentistryMorristown Dental Associates is your choice for all phases of dentistry—including cosmetic, complex crown and bridge, and dental implants. Call our office for an appointment and rediscover your gorgeous smile.

sm

001_MRHL_JUNE09.indd 1001_MRHL_JUNE09.indd 1 4/23/09 12:13:26 PM4/23/09 12:13:26 PM

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

4

6

13

16

38

42

42 34 38

Contents

MORRIShealth&life

34

27

18

25

44

54

55

56COVER IMAGE: SHUTTERSTOCK

Features

Departments

46

48

TOC_MRR_309_v4.SL 4/29/09 3:15 PM

It’s time to step up.

Step up to the controls. Simmer, Sear and Boil.Step up to a five burner cooktop in 30 inches of space.

Step up to Reno’s Appliance, the KitchenAid experts since 1951.

Route 46 West, FairfieldRoute 20 North, Paterson

RenosAppliance.com1-866-88RENOS

© 2009 Reno’s Appliance

003_MRHL_JUNE09.indd c3003_MRHL_JUNE09.indd c3 4/30/09 3:03:11 PM4/30/09 3:03:11 PM

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

201-444-7100 www.asbnow.com

We’re Open for Business Banking.

We understand the needs of local business because we are local.

At Atlantic Stewardship Bank, your business banking relationship will be a friendly departure from what you might experience at other banks. Especially when it comes to business lending —local, personal decisions are made from the ASB

offices where you bank. Extended business hours allow customers who complete deposits prior to closing to have their transactions processed and

credited on the same business day.

Make the switch to Atlantic Stewardship Bank today. We offer you every business banking

advantage you need to succeed.

BUSINESS CHECKING, ONLINE BANKING,BILL PAYMENT & E-STATEMENTS,

DEBIT & CREDIT CARDS, MERCHANT SERVICES,COMMERCIAL LOANS

BRANCHES LOCATED IN

BERGEN, MORRIS & PASSAIC COUNTIES

Paul Pellegrine, Ridgewood Branch Manager and RRich Powers, Business Development Officer are willing to go the extra mile to meet your personal and business banking needs.

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


CUSTOM HARDSCAPES / LANDSCAPE DESIGN / COMPLETE

PROPERTY MAINTENANCE / POOL DESIGN & INSTALLATION

501 Division Street, Boonton, NJ 07005

973-299-1356www.bednarlandscape.com

A SUCCESSFUL LANDSCAPE depends on careful planning, innovative design, profi cient installation and professional maintenance.

Bednar Landscaping Services specializes in bringing out the beauty of

your home with our expertly crafted, custom designed landscaping. We

offer acomplete range of professional landscape solutions designed to

accentuate your surroundings, add value to your property, and keep it

looking beautiful for years to come.

Bednar_FP_0209final.indd 1 12/22/08 4:18:07 PM

005_MRHL_JUNE09.indd c5005_MRHL_JUNE09.indd c5 4/21/09 12:15:39 PM4/21/09 12:15:39 PM

W h e r e t h e s c i e n c e i s i m p e c c a b l ea n d t h e l u x u r y, u n f o r g e t t a b l e .

Did She? O R D I D N ’ T S H E ?

The Shoppes at Union Hill3056 STATE ROUTE 10 WEST • DENVILLE, NJ 07834

PHONE: 973.328.1700 • WWW .VIBRANCEMEDSPA.COM

Don’t forget about our wrinkle-free Thursdays, visit our website for details!

“It’s all about the Legs event” June 6th • 10:00 am–5:00 pm

Velashape $250 per treatment w/ min of 6 purchased, all body products buy one get one 50% off

Spider Vein Treatment $250

Sunscreens25% off

Back Facials

Buy 3 get 3 free

Promotions good through June 30, 2009

Are you getting married? See how Vibrance MedSpa can help you prepare for your big day!

Get a FREE Visia skin analysis with Dr. Julia Garcia when you call to book a

complimentary consultation!

Botox$100 off

40 units minimum purchase

“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


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.

007_MRHL_JUNE09.indd 7007_MRHL_JUNE09.indd 7 4/29/09 11:38:06 AM4/29/09 11:38:06 AM

Summit Financial Resources, Inc.4 C a m p u s D r i v e , P a r s i p p a n y , N J 0 7 0 5 4

9 7 3 - 2 8 5 - 3 6 0 0 ( F a x ) 9 7 3 - 2 8 5 - 7 4 0 1

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


Dr. Romano is the current President of

the New JerseyChapter of The

American Academy ofCosmetic Dentistry

$300310 Madison Avenue • Morristown

(On the corner of Madison Avenue and Punchbowl Road across from The Abbey)

www.AestheticsmilesofNJ.com

COMPLIMENTARY

Dr. Edward A. Romano and his partner, Dr. Matthew

Vaccaro, use only the very best of today’s advanced

dental technology to achieve beautiful, lasting results.

Custom-crafted porcelain veneers, one-visit onlays or

inlays and the BriteSmile™ in-office whitening system

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.


210 Malapardis Road, Cedar Knolls, NJ 07927973.292.YOGA (9642)

Gift Certificates Available edar nolls

BIKRAM YOGAC K

Hot Yoga Cool People

Find out for yourself what all the buzz is about.

Classes conveniently offered 7 days/week to fit your schedule.

For directions and other information, visit our websitewww.BikramYogaNCNJ.com

Come check out the newest

Bikram Yoga Studioin north central New Jersey!

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


QUALITY MASONRY, LANDSCAPE & HARDWARE BUILDING SUPPLIES

RETAIL AND WHOLESALE LOCATION : 1434 RINGWOOD AVE HASKELL, NJ 07420

CONVENIENTLY LOCATED OFF EX IT 55 ON 287OPEN MONDAY through SATURDAY 7am TO 5pm. CLOSED SUNDAYC A L L U S AT : 9 7 3 . 8 3 5 . 1 4 1 9 O R O N L I N E AT : w w w. b r a e n s u p p l y. c o m

Building Relationships Always Exceeding Needs

6500 S H O W R O O M

PLUS 5600 OUTDOOR CONCRETE PAVER AND RETAINING WALL DISPLAY


Varicose veins and spider veins hurt. Get ridof your long pants. Ask about our safe effective laser treatments performed by a Board Certifi ed Surgeon in our offi ce with little or no down time.

We eliminate symptoms and give you renewed confi dence—in your body & legs.

Call us now for a FREE consultation. Ask about our FDA approved lasers for cellulite, permanent hair removal, age spots, wrinkle treatment and SmartLipo™ LaserBodySculpting.

973-408-8346www.NorthJerseyVeinCenter.com

BEFORE AFTER

Ask us about the NEWSmartlipo MPX

varicose veins spider veins facial veins

smartlipo™cellulite

hair removal

fotofacial®

age spotswrinkles

botox®

fi llers

195 Columbia Turnpike, Suite 115 • Florham Park, NJ 07932Tel: 973.408.8346 Fax: 973.408.8350


JUP

ITE

R I

MA

GE

S;

BIL

L C

AR

DO

NI

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

Mix_MRR_309_REV 4/30/09 9:36 AM Page 13

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

RS

TO

CK

Mix_MRR_309_REV 4/29/09 3:22 PM Page 14

MADISONJAGUAR

Under New Ownership

973-377-0240275 Main Street / Madison

The 2010 JAGUAR XKR CONVERTIBLE510 Horsepower Supercharged V8 - Jaguar’s Fastest Vehicle in Production

Staffed and managed by a team extremely experiend in selling and servicing only Jaguars, the New MadisonJaguar is under new family ownership with a large inventory of new, pre-owned and demonstration Jaguars to choose from.

T h e N e w

MadisonJaguar.comNew / Pre-Owned / Parts / Service

For Over 27 YearsThe Landscape Idea People

Mention this ad and receive

15% OFFAny Landscape

Project*

973-299-1143www.PennellasLandscape.com

PENNELLA’S LANDSCAPE DESIGNS, celebrating its 27th year in business, prides

itself on customer satisfaction and specializesin LANDSCAPE DESIGN & IMPLEMENTATION,CUSTOM DECK DESIGN & CONSTRUCTION,

HARDSCAPING, OUTDOOR KITCHENS and the finishing touch of LANDSCAPE &

ARCHITECTURAL LIGHTING DESIGN & INSTALLATION. Pennella’s Landscape

Designs works closely with each customer and provides the attention to detail and guidance throughout the entire project.

*Expires 9/1/09

captured detailcreativity custom

design integrity


6

2

FLASHC

HR

IST

OP

HE

R B

AR

TH

; KA

TH

Y K

ING

; DE

BB

IE W

EIS

MA

N

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

1

3

45

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.


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


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

ALA

MY

; S

HU

TT

ER

ST

OC

K

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

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

PH

OT

OT

SK

E U

SA

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


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. ■


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?


2 2 / J U N E 2 0 0 9

IST

OC

KP

HO

TO

“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


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

Health_MRR_309_v12.SL 4/21/09 1:36 PM

SH

UT

TE

RS

TO

CK

2 4 / J U N E 2 0 0 9

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).


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.

CH

RIS

TO

PH

ER

BA

RT

H

“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


Prof_MRR_309.v5.jcREV 4/29/09 2:58 PM

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%


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

c o n t i n u e d

MA

ST

ER

FIL

E

EatGreen_MRR_309_v3.jc 4/21/09 1:15 PM Page 23

2 8 / J U N E 2 0 0 9

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

AS

TE

RF

ILE


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.


LEIG

H B

EIS

CH

EatGreen_MRR_309_v3.jcREV2 4/30/09 3:13 PM Page 25

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

3 0 / J U N E 2 0 0 9

JILL CH

EN

; GO

RD

AN

A

THE GREEN ISSUE

2

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

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

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

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

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

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

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

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

pinch and need something out-

4ways to

eat greenerTry these tips to make

your diet more earth-friendly


3


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

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

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

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

SH

UT

TE

RS

TO

CK

From a climate change perspective, focusing on regional

and seasonal produce packs a bigger punch than organics,

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

Still, organic produce has environmental benefits: The

absence of chemicals is better for the health of the soil

and prevents pesticides from contaminating lakes and

streams and damaging aquatic ecosystems. Plus, it spares

farm workers and others from exposure to potentially

harmful substances.

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

to start, consider the Environmental Working Group’s

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

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

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

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

Women’s Hospital.

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

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

Peaches

Apples

Sweet bell peppers

Celery

Nectarines

Strawberries

Cherries

Lettuce

Grapes, imported

Pears

Spinach

Potatoes

4

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

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

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


A REGISTERED DIETICIAN AT BRIGHAM ANDWomen’s Hospital, Linda Antinoro often finds that herhealthful-eating recommendations—from reducing satu-rated fat intake to eating more veggies and whole foods—“go hand-in-hand with an environmentally friendly diet.”

While a plant-based diet helps extend the life ofthe planet, it might do the same for you. Case in point:A diet high in animal fats and low in fruits, veggies,beans, nuts and whole grains is a major cause of 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. ■

BU

RK

E/T

RIO

LO P

RO

DU

CT

ION

S; D

AN

ICE

K

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

Authorized Dealer

Outdoor kitchens have become one of the hottest trends in home design.

Premier Outdoor Décor looks forward to helping you design your dream outdoor escape.

$500 DESIGN FEE WAIVED NOW THROUGH JULY 15

Create Your Backyard Escape

Please call for an appointment to visit our showroom:

1-888-SHOWROOM26 RIGHTER AVE. | DENVILLE, NJ 07834

973-927-8060


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

OT

OS

OF

MA

RIA

LISS

AN

DR

ELLO

BY

CH

RIS

TO

PH

ER

BA

RT

H

Week_MRR_309_v3.jcREV 4/29/09 3:00 PM Page 30


the paper cup is partly made of recycled material, butstill …) and instead boiled a cup of water and tossed itover some Folgers granules. With some organic half-and-half, it was actually tasty, and I got to sip it whileputting on my makeup. If I make this a habit, my bossand my bank account will thank me—the former, forbeing alert upon reaching the office; the latter, for sav-ing several bucks a day.

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

Pedi-power

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

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

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

DAY 2:

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

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

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

The paper chase

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

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

What I can give up? Those mailbox-clogging catalogs. I actually weighed thetomes in my mailbox this morning—they cameto a whopping 4.5 pounds! So I logged on to www.catalogchoice.org, a free service that lets you pickand choose which catalogs you do—and do not—receive. Farewell Pottery Barn, Neiman Marcus, Ulta,

Bloomingdale’s …And the mug I now keep on my

desk means I can skip my dailyStyrofoam cups. That’s a big deal, since,according to the EPA Gulf of MexicoProgram (which analyzes how long ittakes for objects to break down in theocean), a single Styrofoam cup survivesfor about 50 years. And after wonderingfor years if the sheets of paper tossed intomy office’s big blue container actuallygot recycled, I called the companyadministrator to ask. “Yep,” she said,adding that recycling bins for glass andaluminum are on the way.

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

DAY 3:

c o n t i n u e d

JOC

ICA

LEK

Week_MRR_309_v3.jc 4/21/09 1:40 PM Page 31

3 6 / J U N E 2 0 0 9

Light right

I’m doing my very ownenergy audit today by

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

For starters, I focused on my air filters, figuring itwas a bad sign that I couldn’t remember the last time I’dchanged them. Shame on me, because dirty filters notonly force your heating, ventilating and air conditioning(HVAC) system to work harder and waste a ton of energy,they also cause a debris buildup that can lead to prema-ture system failure—and a several-thousand-dollar bill.The whole operation took just 10 minutes (mostlybecause I had to climb on a chair to replace a filter), andI felt foolish for having put it off so long.

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

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

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

ratty 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:

CA

RS

TE

N R

EIS

ING

ER



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

YO

NG

HIA

N


Earth-mindedMAKEOVER

3 8 / J U N E 2 0 0 9

AtHome_MRR_309_v3.jc 4/21/09 1:10 PM


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

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


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

LEF

T: C

OU

RT

ES

Y O

F M

AC

HA

CA

HILL R

AIN

FO

RE

ST

CA

NO

PY

LOD

GE

; RIG

HT

: CO

UR

TE

SY

OF

MS

C C

RU

ISE

S

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

CLO

CK

WIS

E F

RO

M T

OP

RIG

HT

:C

OU

RT

ES

Y O

F B

UC

UT

I B

EA

CH

RE

SO

RT

AN

D S

PA

; C

OU

RT

ES

Y O

F T

EN

UT

A D

I S

PA

NN

OC

CH

IA;

BE

TH

MO

RR

IS/E

AR

TH

WA

TC

H

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

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

America the beautiful: National parks These unspoiled spaces are

true testaments to the value of conservation. This network of nearly 400 sites offers

a glimpse of our land before strip malls and highways reigned supreme. The gem

that started it all? Yellowstone National Park in Wyoming, designated our first

national park in 1872—and it’s little wonder why. Its 3,400 square miles offer ample

opportunities for adventure, from horseback riding to hiking, boating and fishing—

not to mention peeking at Old Faithful, the best-known of the park’s 10,000 gey-

sers and hot springs. Death Valley National Park in California is home to some

decidedly unusual plants and animals, plus awe-inspiring landscapes forged from

the severe desert climates. You can feast your eyes as you hike the canyons, then

relax in the solar-powered oasis that is the lush Furnace Creek Inn ($305 to $430

per night; 1-800-236-7916, www.furnacecreekresort.com). Prefer a park that’s some-

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

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

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


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

ECO-volunteer vacations

Escapes_MRR_309_v2.jc 4/21/09 1:22 PM

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

RE

CIP

E S

OU

RC

E: W

WW

.FO

OD

NE

TW

OR

K.C

OM

; TO

P P

HO

TO

: KO

B-S

TO

CK

FO

OD

MU

NIC

H/S

TO

CK

FO

OD

AM

ER

ICA

; BO

TT

OM

PH

OT

O: A

LILA S

AO

MA

I

Glorious FOOD

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

new jersey’s divorce professionals

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

Experience. Commitment. Success.

IN THE 21ST CENTURY THE PRACTICE of family law has become more complex and increasingly

demanding. Therefore, unlike many “full-service” or “general practice” fi rms that attempt to handle many

different types of cases, the lawyers at Salvaggio Garibian LLC devote their entire practice to Divorce

Cases and other Family Law Matters throughout New Jersey. As a result, they are able to do their job

exceedingly well.

The fi rm is dedicated to serving those who need a strong voice. All of the attorneys at Salvaggio Garibian

LLC adhere to a single guiding principle:

Success is simple. Do what’s right and do it well.

David Salvaggio

Christopher Garibian

SALVAGGIOGARIBIAN LLCG

S

For more information or to schedule a free consultation, please contact: SALVAGGIO GARIBIAN LLC

65 Madison Ave. – Suite 210 • Morristown, New Jersey 07960Phone: (973) 455-1220 • Fax: (973) 455-1601 • www.nj-divorce.net • E-mail: [email protected]

Salvaggio1-2H0607final.indd 1 4/12/07 3:58:28 PM

THAT’S COMFORTABLE & PERSONALIZED TO YOUR NEEDS

NO PAIN, NO FEAR, NO WORRIES IN ONE STATE-OF-THE-ART OFFICE

Visit us at

www.ParsippanyDental.com

LIFE ALTERING DENTAL CARE

39 LITTLETON ROAD • PARSIPPANYWe cordially invite you to call

973.334.3811


thanks to myriad menu options and an extensive wine list,featuring sips from the Bastianiches’ own Italian vineyard.

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

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

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

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

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

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

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

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

JOE

VA

UG

HN

b y M a r i a P u g l i s i

4 6 / J U N E 2 0 0 9

Morris GOURMET

Mangia verde

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

212-497-8090

HoursLUNCH: Wednesday through Friday,

noon–2 p.m.

DINNER: Monday through Friday, 5–

11 p.m.; Saturday, 4–11:30 p.m.;

Sunday, 4–10:30 p.m.

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

courses for $95; seven courses for $175

• Reservations required and accepted

up to one month in advance

• Private parties accommodated

• Certified by the Green Restaurant

Association

• All credit cards accepted

Gourmet_MRR_309_v3.jcREV 4/29/09 3:01 PM Page 64

[$19,987]

973.747.82464410 BORDEN TOWN AVENUE, OLD BRIDGE, NJ

FULLY INSURED LIC # NJ13VH03089300www.LloydandRollins.com

Includes:• Italian Tile Floor• Premium Grade Cabinets• Pre-selected 1¼” Solid Slab Granite Countertop• Stainless Steel Undermount Sink• Standard Installation

How is this possible?• No Middleman• We Fabricate Our Own Countertops In House• We Have Our Own Warehouse• We Have Our Own Professional InstallersPRICE BASED ON 10 X 12 ROOM, SOME RESTRICTIONS APPLY-MANAGEMENT RESERVES THE RIGHT TO ALTER OFFER AT THEIR DISCRETION.

SHOP AT HOME SERVICEFINANCING AVAILABLE

COMPLETE KITCHEN REMODEL

WHY SPEND $45,000 WHEN WE WILL DO IT STARTING AT

If you want to pay retail…If you want to pay retail… please don’t call usplease don’t call us

URGENT!Call Now Before

Our Cabinet Manuacturers’ Annual

Price Increase Takes Effect!

We Sold Your Friends & Neighbors

Almost 100 New Kitchens Last Year!

If you’re stil l Skeptical Call One Of Our Completely Satisfi ed Customers

LloydRoll_MRH_FP0409final.indd 1 3/11/09 10:02:35 AM047_MRHL_JUNE09.indd 47047_MRHL_JUNE09.indd 47 4/21/09 12:36:44 PM4/21/09 12:36:44 PM

What Every Golfer Should Know About Syntentic Putting Greens

andLandscapingServices

Resort Style Luxury ShowersAt Manufacturer − Direct Pricing!

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

SEE OUR GALLERYON THE WEB

CUSTOMSHOWERDOORS.COM

Designer Showroom89 Highway 35 North • Eatontown, NJ

1/2 mile north of Monmouth Mall - opposite Lowes

732-389-8175

By dealing directly with the manufacturer you can have your custom design measured, delivered, and installed in less than one week.• Many custom styles• We have been manufacturing

and installing frameless shower enclosures and custom mirrors since 1984

• Guaranteed perfect fi t in no time at all

30,000 square foot state-of-the-art manufacturing facility.

BOONTONIL MICHELANGELO Italian cuisine. Major credit cardsaccepted. · 91 Elcock Ave., Boonton · 973-316-1111

CHATHAMRESTAURANT SERENADE Continental Frenchcuisine. Major credit cards accepted. · 6 RooseveltAve., Chatham · 973-701-0303

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

DENVILLE

CAFE METRO Healthy American fare in a casualatmosphere. V/MC/AMEX accepted. · 60Diamond Spring Rd, Denville · 973-625-1055

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

Turn to this listing next time you

want a wonderful meal out.

where TO EATS

HU

TT

ER

ST

OC

K


When GOOD is not enough…

Expect the BestBREAST AND GENERAL SURGERYASSOCIATES OF NORTH JERSEYNorman B. San Agustin M.D., P.A.

• Oncoplastic surgery in most breast

operations yield the best cancer

treatment outcome combined with

optimum cosmetic results without the

high cost of plastic surgery.

• 5 day partial radiation with Mammosite

offered as alternative to traditional

6 weeks of Total Breast Radiation Therapy

as adjunct to “lumpectomy”

• Patients seen within 24 to 48 hours.

• Free diagnostic Breast Ultrasound at time

of initial consultation. (If indicated)

• Skin and Nipple Sparing Mastectomies

• Board certifi ed breast surgeons.

BREAST AND GENERAL SURGERYASSOCIATES OF NORTH JERSEY344 South St. • Morristown NJ • 973.267.2838www.NJTopDocs.com

• DOVER • DENVILLE • SUSSEX

Come see our renovated showrooms and new eco-friendly foyer!

Dreamsbegin here...Dreamsbegin here...

Appointment Suggested

www.thebathconnection.com

183 Millburn Ave, Millburn, NJ973-467-7888New Store Hours

Mon.–Closed • Tues.–Fri. 9:30am–5:30pmSat. 10:00am–4:00pm

44 South Martine Ave, Fanwood, NJ908-332-2207

Tues.–Sat. 9:30am–5:30pm • Closed Mon.Evenings by appointment

TheBathConn_1-3S_0209Final.indd 1 12/22/08 4:33:03 PM

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


DE

FIN

E Y

OU

R L

IFE

STIL

E

MedTile1-3S0209final.indd 1 12/22/08 4:01:58 PM

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.

Personal Checking • Business Checking • Online Banking & Bill PaymentDebit & Credit Cards • Home Equity Loans & Mortgages • Commercial Services

Branches located in Bergen, Morris & Passaic Counties

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

AtlanticStMHL1-3S0608FIN.indd 1 4/24/08 4:44:57 PM

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

SH

UT

TE

RS

TO

CK


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

SP

EC

IAL

PR

OM

OT

ION

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.

OutLiv_MRHL0609final.indd 67OutLiv_MRHL0609final.indd 67 4/30/09 10:16:05 AM4/30/09 10:16:05 AM

SP

EC

IAL

PR

OM

OT

ION

{ O

utdo

or L

ivin

g }

The pool of your dreams, for less than you imagine…

Serving New Jersey, New York and Pennsylvania

973.459.1354www.contemporarypools.netLICENSES: 13V02865900, WC- 18435-H06, PC3282, H-10895-A6MEMBER: NAHB, CBANJ, PBA, NESPA

- Chlorine, Salt & Baquacil Free Pools- Anti-Suction Entrapment System Now Available- Solar heating- 28 day completion guarantee

ContemporaryP O O L S & S P A S • VINYL

• CONCRETE• FIBERGLASS

What makes a Dream Home? Finishing Touch Landscaping, Inc. is a landscape design build fi rm that can create outdoor rooms whether they are pool areas, private gardens, or outdoor kitchens and entertainment areas. “We have complete commitment to the client’s needs,” says Frank Davis, president. “From concept to completion, we provide excellence every step of the way for all your landscape needs.” With more than 25 years in the business, Davis’ team brings a level of professionalism, experience and passion not always evident in the industry. Your investment deserves this elite level of service. Landscaping done very well is critical to maintaining and increasing your home’s value. Our professional designers work with you to get a plan in place, we can help you prioritize the steps according to budget to get the desired end results.

973-492-0016888-875-5710

www.finishingtouchlandscape.com

Transforming Imagination To Reality

FinshingTouch1-2H0608final.indd 1 4/24/08 4:47:55 PM


SP

EC

IAL

PR

OM

OT

ION

{ Outdoor Living }

23YEARS of SERVICE

201.337.7773 29B EDISON AVE. OAKLAND, NJ 07436

www.stonetownconstruction.com

TH E FI N E S T I N CU S T O MLA N D S C A P E MA S O N RY

O L D -W O R L D H A N D T O O L E D S T O N E W O R KD E C O R AT I V E C O N C R E T E P AV E R S

C O M P L E T E D E S I G N S E RV I C E SP R O J E C T M A N A G E M E N T

S W I M M I N G P O O L S P L A N T I N G S E RV I C E S

1-866-88-RENOSwww.RenosAppliance.com


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

CO

UR

TE

SY

OF

BE

RG

EN

PA

C; S

HU

TT

ER

ST

OC

K

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.

BeThere_MRR_309_v3.jc 4/21/09 1:13 PM Page 70

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


WhatsHap_MRR_309_v3.jc 4/27/09 1:48 PM Page 31

faces of MORRIS

SA

ND

RA

NIS

SE

N

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.

PlanetprotectorsR

5 6 / J U N E 2 0 0 9

Faces_MRR_309_v4.jc 4/29/09 3:21 PM Page 64

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

C3_MRHL_JUNE09.indd c3C3_MRHL_JUNE09.indd c3 4/21/09 12:38:30 PM4/21/09 12:38:30 PM

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.

Give your careeran energy boost.

• 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!

C4_MRHL_JUNE09.indd c4C4_MRHL_JUNE09.indd c4 4/29/09 11:36:01 AM4/29/09 11:36:01 AM

Morris Health & Life June 2009 issue

Documents

Transcript of Morris Health & Life June 2009 issue