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Love Your Kidneys: A Chat with Shore Health’s Dr. Anish Hinduja

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About 35.5 million U.S. adults are estimated to have kidney disease—that’s more than 1 in 7 (14%) — but most people have no symptoms until the disease very advanced. March is National Kidney Disease Awareness Month, the perfect time to shed light on this significant health threat. In this insightful interview, Dr. Anish Hinduja, Medical Director of UM Shore Medical Group – Nephrology and Vice President of the Medical Staff at UM Shore Regional Health, discusses the vital role of the kidneys in maintaining overall health.

Dr. Hinduja explains how these remarkable organs act as the body’s natural filtration system, removing waste, balancing fluids, and regulating blood pressure. He delves into the most common causes of kidney disease—diabetes, high blood pressure, and cardiovascular conditions—while emphasizing the importance of early detection through routine blood and urine tests.

Dr. Hinduja also sheds light on dialysis as a treatment option for kidney failure, detailing both in-clinic hemodialysis and at-home peritoneal dialysis. He discusses the ultimate goal of kidney transplantation, recent medical advancements, and the importance of patient education in managing kidney health. Throughout the conversation, he underscores the need for lifestyle changes, proper medication use, and dietary awareness to prevent kidney disease and improve long-term health outcomes.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Everyone Lives Here By Laura J. Oliver

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So, I’m sitting at the desk of JT, my personal trainer, and we’re catching up on the week’s pertinent activities before we get to work. I tell him that I just had a steroid injection in my left glute and, oh! that as I was hopping down from the table, the doctor slapped her desk and exclaimed, “You know who you look exactly like?”

I pause for dramatic effect, and JT says, “I hate that question.”

I hate it, too. For good reason. I look at him wondering who he has been told he looks like, but he doesn’t elaborate. (This is his tricky trick. I spill the beans, and he does not.)

“So, who were you hoping she’d say?” he asks.

“Blake Lively?” This is ridiculous. I’m joking. She’s just the first beautiful woman who pops into my head. “Nicole Kidman?” “Emily Blunt?”

“Oh dear,” he says with more regret than necessary. “So, who was it?”

“Jill Clayburgh.”

He looks at me blankly. “I don’t know who that is,” he says, reaching for his phone, and I am reminded that he is exactly 20 years younger.

“Well, she’s dead,” I explain. “So don’t look her up.”

He’s staring at his phone. “Oh, yeah. Dead. But,”…he holds up the phone and squints at me, “I can sort of see it.”

“I hate you for a whole lot of reasons, you know,” I beam pleasantly.

“I know. Get up. Let’s see whatcha got.”

But as we move from one piece of equipment to the next, we start laughing about all the other questions we hate being asked.

“Would you like to try another card?”
“Is that what you’re wearing?”

“Can we talk?”

“Would you step out of line, please?”

“Do you know how fast you were going?”

 My birthday is tomorrow, I tell him, and the question I used to dread was from my mother. She’d call weeks ahead of time before I could possibly know what I might want to do that day, but pretty sure I wanted to do it with someone else, and ask, “Can I take you to lunch on your birthday?”

God forgive me; I resented this. Resented having to give away my birthday, my choice of activity, before I’d had time to even think about it. I didn’t know how to say, “Gosh, Mom, you’re lonely, and you love me, and yes, you gave me life, but honestly, I’d rather spend the day with someone my age who makes me laugh, possibly not related to me.

I’m doing pushups off the weight bench now with intervals of tricep work on the cable pulls. My mind has drifted.

“What? Where’d you go?” JT asks.

I was thinking that it is the birthday of our understanding of the universe, I tell him.

That it’s been 100 years since Edwin Hubble figured out that Andromeda, that distant smudge in the night sky, is another galaxy. And it’s also been a century since Georges Lemaitre determined that red-shifted stars meant the universe is expanding and that if you reverse this trajectory, you find our point of origin, the primeval atom, as he called it, the Big Bang.

“That’s what I was thinking about,” I say, accepting two free weights. “About how lucky we are to have been born here and now.”

Those who have gone into space and seen the world without the demarcation of countries or continents, who have seen just a fragile blue-and-white sphere floating in the black vastness of space, have returned overwhelmed with reverence. I explain that most of us have only seen a photo of this, and that iconic photo almost didn’t happen.

When Voyager One, which had been flying through the solar system since 1977, prepared to leave for interstellar space, astronomer Carl Sagan lobbied NASA to turn the cameras around. He wanted Voyager to take one look back at our home from the edge of forever.

NASA said no. Sagan persisted, relentlessly working his way up through the chain of command until

NASA relented.

On February 14, 1990, 3.7 billion miles from the sun, Voyager turned and snapped her last photo –the iconic “pale blue dot held in a sunbeam,” and said goodbye.

A mere 34 minutes later, NASA powered down the tiny spacecraft’s cameras to preserve her power for the journey into the emptiness of space, where it will be 40,000 years before she approaches any other planetary system. Last month, she was still flying blind, 15.6 billion miles from Earth.

When the photo was published, Sagan wanted humanity to experience our stunning insignificance from a cosmic perspective and our significance from a personal one. He cajoled us, Look again at that dot. That’s here. That’s home. That’s us… everyone you love, everyone you know, everyone you ever heard of, every human being who ever was, lived out their lives on this mote of dust suspended in a sunbeam…”

Something about that thought moves me, I think to myself on my way home. That every human emotion that has ever been felt has been felt here. That every war, every loss, every act of violence as well as sacrifice and courage have played out on this stage—in the vastness of space, only here.

I don’t know how many more birthdays I’ll celebrate but I do know that on my last, Voyager will still be flying into the unknown, looking for confirmation we are not alone.

I hope I find out first. In the meantime, I’ll keep looking at the stars. Not because I need to be humbled and awed.

But because I am.

Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

 

 

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Food Friday: Full Irish

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“Lá Fhéile Pádraig sona duit!” They say that everyone is Irish on St. Patrick’s Day, so you had best fortify yourself for the long, festive day ahead, starting early, with a full Irish breakfast. You will need to prepare yourself for the onslaught of green beer, corned beef and cabbage, chocolate Guinness cake and Irish coffee, not to mention marching for miles in the nearest St. Patrick’s Day parade. There will be lots to do and see, and you can’t let your energy flag.

Breakfast is too early in the day for a celebratory pint of Guinness, I must emphasize, without scolding. We are not in college. This is not Key West. There are rules. But otherwise you can revel in a hearty full Irish fry up: sausages and bacon, eggs, fried soda bread, good Irish butter, tomatoes, mushrooms, and maybe throw in some beans. With tea, lots of tea. To the unsuspecting, this looks very similar to a full English breakfast. Try to keep your countries and traditions straight.

Here is a guide Traditional Irish Breakfast

Epicurious also has options about a proper Irish fry up

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I still recoil with horror at the notion of corned beef. The memory of cooked cabbage odor haunts me all these years since I last smelled it, wafting up the stairway from my mother’s kitchen to my lair at the back of the house. I will NEVER cook a cabbage. As always, we will celebrate St. Patrick’s Day with chocolate and Guinness, as God intended.

While other families are preparing corned beef and cabbage for St. Patrick’s Day, we will be digging through our cookbooks for another chocolate stout cake recipe. We will honor the blessed saint, the foe of snakes, in our own sweet way: with chocolate stout cupcakes. I love a good cupcake – perfectly proportioned with an ideal ratio of icing to cake. Food52’s Chocolate Stout Cupcakes I still have bottles of Guinness in the pantry from last year’s celebrations – I think I might have to buy some fresh, just to be sure that everything is perfect.

If you’d rather have cake, be my guest. Please, just save us a couple of slices. 
Chocolate Stout Cake

Recently I chatted with one of our neighbors when I was out for a morning walk with Luke the wonder dog. This fellow always carries a mug and I have assumed he was taking his coffee for his early morning strolls. (I cannot walk the dog, listen to Slate Gabfest podcasts AND carry a Diet Coke and a dog poop bag in the mornings. I have a limited skill set, I’m afraid.)

Luke wanted to get acquainted. While going through all of the usual dog rituals of sniffing and leash dancing, I found out that the neighbor’s dog is named “Guinness.” I asked if there was a good story about the dog’s name. Maybe he had a secret Lulu Guinness handbag collection, or was noted in the Book of World Records for some perilous feat? Sadly, no. His dog was named after the Irish stout. He is a very dark, very tiny, yapper of a dog. Perhaps he has his own fantasies of a more picturesque neighborhood, one where he is strolled along the cobbles down to the pub late on a golden summer afternoon, to lift a pint with his human. A nice little daydream that Guinness entertains, instead of resigning himself the prosaic suburban reality of the early morning stroll down our street, only to endure the indignity of Luke getting sniffy and overly familiar. And now I wonder what our neighbor is really drinking…

St. Patrick’s Day is Monday. “Lá Fhéile Pádraig sona duit!” Luke is looking forward to another sidewalk encounter with our neighbor’s dog. We can stage an exclusive St. Patrick’s Day parade through the neighborhood. We’ll even bring a mug of Guinness. Shhh.

“Being Irish, he had an abiding sense of tragedy,
which sustained him through temporary periods of joy.”
—William Butler Yeats


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

The Inside Story By Laura J. Oliver

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The first time my mother brought my father home to the farm, my grandmother said of this charming college classmate in the yellow sportscar, “He’s either the worst thing that ever happened to you or the best.”

“He was both,” my mother confided from the far side of that marriage.

Here’s what I learned from my dad:

The inability to breathe when you fall from the top of the swing set is called “Having the wind knocked out of you.”

To keep from spilling an overfilled cup of coffee you are carrying to someone across the room, do the counterintuitive thing: run with it.

To take the hook out of a sunny’s mouth, stroke its fins toward its tail.

Put sand on a sea nettle sting and baking soda on a bee sting

If you find a spider in the wood pile, look for a red dot on its belly. The bite of a black widow can kill you.

But daddy longlegs don’t bite.

Mud daubers don’t sting.

Walnut leaves under the rugs repel the dog’s fleas, and you can teach a crow to talk.

Pick up a crab where his back flipper hinges to the shell.

Volkswagen Beetles feature the trunk in the front.

I learned very little else, but after he died, Dad taught me that neither life nor love end, arguably one of the best things that ever happened to me.

*****

My mother taught me how to tie off a sewing needle and hem a skirt.

To grease a cookie sheet and crack an egg.

To value education.

That I’m a Pisces, Sagittarius rising.

That vinegar will make my hair shine.

That supper must include meat, a vegetable, a starch, and flowers on the table.

That books are to life what dessert is to dinner.

To brighten the house with lights on rainy days.

To do things that are scary—to build houses for the poor in Appalachia with a group of teenagers you don’t know, audition for a play when your knees are shaking. Speak up when you’re scared, sing when you’re terrified, protect the vulnerable.

To believe in miracles.

To read when you are lonely, write when you’re confused.

Write when you’re in awe.

(Awe is grateful with a mix of beautiful.)

When you are empty, give something away.

To make all birthday cakes from scratch and Halloween costumes by hand.

That there is power in prayer and voting is a privilege.

To recognize the metaphor in virtually everything.

******

My oldest sister taught me that a boy should think you are beautiful but not know why.

That listening is an act of generosity.

My middle sister taught me that the Beatles were a band

That hip huggers were cool

And a secret code to knock on the wall between our bedrooms at night. Pay attention. You will need to know this: One knock meant yes, two meant no, three meant I love you, four meant I hate you, and five meant come into my room.

*****

Somebody taught me that I think too much, talk too much, have no sense of direction but have a high pain tolerance, and promptly respond but seldom initiate.

Almost everything I think about myself, I absorbed from someone else. I’m still learning what has value and what to put in the discard pile.

*****

What’s your story, and who told it to you? You really need to know this because if you repeat the story you were told about you long enough, your story becomes the teller of you.

So, here’s what I’ve learned about you. (Check for accuracy.)

You like to read.

You are quick to laugh. (I love that about you. It’s my favorite thing.)

You want to love; it’s your nature. You’re very smart, and because you are smart, you are trying not to despair.

You fear for those you love and would do anything for your children.

You really want to believe there is no reason to be afraid.

You are a little uncertain of your great-grandparents’ names.

You have stories to tell, and you think it would be awesome if others could hear them.

You know, or suspect, you have been touched by grace.

You want to be remembered, but if you are only immortalized in the way your children show up in this world, or the abiding passion with which they love their own children, that’s enough. 

And you will be sad to leave this life not because you think this is all there is but because that’s how you will say to the world, “This was beautiful, and it mattered.”

You believe in life everlasting more than you don’t, or you wouldn’t be here.

You are hoping I will convince you, and I’m trying.

Listen closely.

(Three knocks.)

******

 

Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Food Friday: Broccoli

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Ah, broccoli is having a resurgence in popularity. Every where I turned this week I ran into another story, another recipe. It’s probably food writers yearning to be set free into the garden – we crave greens and sunshine again. This morning Mr. Sanders commented that even the New York Times was going to town with a slew of broccoli recipes – which is all well and good for him. He delights in broccoli, broccolini and broccoli rabe. Give me a simple, raw head of iceberg lettuce and I am a happy camper. New York Times

The most basic methods for cooking broccoli are to blanching, steaming in the microwave, steaming on the stovetop, sautéing, and roasting broccoli. Fun facts to know and tell: broccoli has as much calcium, by weight, as milk. It is also loaded with fiber. Broccoli transforms to brighter, spring-y-er green, after steaming. You can steam broccoli in a mere five minutes —which leaves you plenty of time to go back to streaming The Pitt. Fact #2: the longer you steam broccoli, the more nutrients you lose. Which means we shouldn’t follow our mothers’ rules for boiling broccoli into submission.
Listen to Martha and her experts: Martha and Broccoli

You can grill it, too. Which will take it outdoors. In our house, cooking outdoors means that Mr. Sanders takes over the cooking responsibilities. Grilled and roasted broccoli are his new passions.

The smarties at Bon Appétit have a recipe that he just loves for steak and roasted broccoli: Bon Appétit I have found him reading recipes online, which he enthusiastically abandons in favor of his gut instincts about these matters. Mostly he pulls off his experiments, for which I applaud him. (I do my fair share, washing up behind him. He generates a lot of dirty pots and pans in his creative cooking frenzies.)

Mr. Sanders’s Spicy Hot Grilled Broccoli

INGREDIENTS
(Mr. Sanders eyeballs all of these measurements, and you should, too.)
3 – 4 crowns fresh broccoli
2 – 3 tablespoons olive oil
1/2 – 1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1/2 tablespoon Maldon salt flakes
1/2 tablespoon black pepper
1/2 tablespoon garlic powder

1 teaspoon red pepper flakes
Clean the broccoli and remove from the stalks. Put broccoli in large bowl and add olive oil. Stir lightly to coat the broccoli with oil. Add Worcestershire sauce, Tabasco, salt, black pepper, red pepper flakes, and garlic powder. Stir again.

Set the grill temp to high. Use a sheet of aluminum foil or we have a perforated pan for grilling vegetables. Lay the foil (or pan) on the grill, and spread the broccoli. Close the grill lid, and cook at high heat for 8-10 minutes. Voilà! C’est bon!

When they were little it was hard to persuade our children to eat broccoli. They had a sixth sense about avoiding steamed broccoli, but sometimes we could persuade them to try it with a tasty side of ranch dressing. They are too sophisticated now to fall for bottled salad dressing, but I bet they would try these dips:

Basic Vinaigrette

3/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
Maldon salt
Pepper

Combine the vinegar, garlic, mustard, salt and pepper in an old mayo jar. Cover and shake to dissolve the salt. Add the olive oil and shake to blend. Taste for seasoning. Keep in the fridge for other salad and vegetable needs.

Greek Tzatziki
Mix Greek yogurt with olive oil, chopped cucumber, minced garlic, lemon juice, salt, and pepper. Wowser.

Even Martha weighs in with a simple honey mustard dip for raw vegetables: Honey Mustard Dip

And these recipes are not just for the younger set, they are also good for cocktail hours, when you are having a drink with friends and want to lessen your existential angst and ward off cancer. The virtue of broccoli!

“Listen to your broccoli and it will tell you how to eat it.”
—Anne Lamott

I stand with the little girl in this 1928 New Yorker cartoon. She was correct in her assessment of broccoli, and spinach for that matter – no, thank you. Cartoon


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.