Take a look at our February newsletter!
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3700 Joseph Siewick Dr., Suite 400 • Fairfax, VA 22033 (703) 620-4300 • www.eyeplasticmd.com
FEBRUARY 2022
MY TIME AS A BOY SCOUT Always Be Prepared
When I was a young boy, my dad used to take the family on camping trips. I’ve since learned that people who didn’t grow up with camping don’t tend to enjoy it. But for those of us who did, it’s frequently viewed as a wonderful adventure. There’s a certain mystique to being immersed in nature with its’ unique sights and sounds. Feb. 8 is National Boy Scout Day, and it got me thinking about my brief time in the organization. I joined Boy Scouts in sixth grade after a couple of my friends told me it was fun. You get to go on camping trips, they said. That was all I needed to hear — I was in. Unfortunately, after joining, I learned that you actually have to do something when you’re in Scouts. You’re supposed to earn merit badges and advance in rank. At the time, and continuing to today -Tenderfoot was the lowest rank, and you progressed through Second Class, First Class, Star, Life, and finally, Eagle. But I didn’t care about any of that — I just wanted to go on camping trips. I planned to stay at Tenderfoot forever. My scoutmaster didn’t like that, and he insisted I had to advance. Frankly, I think he was a little embarrassed for me, but I didn’t care, so long as I was having fun. In the end, he basically dragged me through the requirements for advancement. Once, we went on an 18-mile hike through Gettysburg, and there were sections of the trail where you had to use a map and follow compass readings. The scoutmaster singled me out and told me to use the map and the compass to lead the group. I did this for about five miles, at which point
he said, “Give me your sign-off card,” which tracks your advancement requirements. He marked off map and compass reading as “completed.” Through this type of maneuvering, I eventually made it to Second Class. I remember another time we went camping in Sandy Hook, New Jersey. Near the camping site, there were underground bunkers left over from the late 1800’s, built to protect the New York Harbor from an invasion by sea. They were even used as late as World War II. They were made of cement and covered in grass as camouflage, and we had a great time exploring them. But where we were camping outside, it was rough. The weather was wet, windy, and cold. The scoutmaster came up with a challenge to see if we could light a fire in one try. The restrictions stipulated that you could use anything you found or had in your possession to build your fire, but you only got one match. Well, I happened to have brought a small can of lighter fluid. Everybody else went before me. It was hard to find dry kindling, and it was so windy that it blew out most matches immediately. The boys tried everything they could to protect that little flame with their hands, but it was hopeless. When it was my turn, I’d already doused a teepee of kindling with lighter fluid. I struck the match, flicked it, and watched my fire light up like a torch. All the other boys declared me a cheater, but my scoutmaster couldn’t stop laughing. It may not have been within the spirit of the challenge, but technically, I’d followed the rules.
There’s a saying that boys tend to quit the Scouts when they get their first whiff of fumes — that is, car fumes or girls’ perfumes. In the end, neither of these fumes killed it for me. One day, a friend of mine walked up to me at school and made it clear that being in the Boy Scouts was totally uncool. Up to that point, I’d had no idea, and at that age, being cool was very important. So, I dropped out and didn’t get to experience all of the different levels Scouts had to offer. Thank goodness I was not susceptible to peer pressure. My wife and I are extremely pleased to have our children experience Boy Scouts, Girl Scouts and St. George Pathfinders. Even though our children are now in their 20s, they still remain active in scouting. Getting away from modern comforts and electronics helps center you and foster respect for the joys of nature.
I may not have advanced or earned many merit badges in my childhood time as a Scout, but in the end, I think I gained something much greater — a love of being outdoors and roughing it!
—Dr. Kevin Scott
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3 Ways to Reduce Your Sodium Intake MORE THAN A PINCH OF SALT
The average American adult eats 1,000 milligrams (mg) more than the recommended amount of sodium each day. Salt enhances flavor, is easy to add to food, and tastes pretty delicious. Unfortunately, too much of it is unhealthy and can cause high blood pressure or kidney damage. Here are some steps you can take to reduce your sodium intake without sacrificing flavor. Read food labels. Processed foods tend to contain a lot of sodium, so it’s best to shop for fresh meat, fruits, vegetables, and dairy. In particular, avoid premade sauces whenever possible. If you need to buy prepared meals, always read the label and look for items with less than 600 mg of sodium — the highest amount a meal can contain and still be labeled “healthy” by the FDA. Check serving sizes as well; 400 mg of sodium in one meal sounds good until you realize there are 2–3 servings in the package. Try other flavors. We have easy access to more types of salt than ever, but unfortunately, sea salt, Himalayan salt, and kosher salt don’t contain any less sodium than the table variety. Luckily, there
are plenty of other seasonings available to liven up your food. Experiment with new spices; the bolder the flavor, the less you’ll notice the reduced salt. Garlic is a popular choice, but check the nutrition information — salt is included in many spice blends. Keep the shaker out of sight. If you want to reduce the amount of salt you use, try putting it away. Keeping salt on the table increases the temptation to sprinkle a little bit more on your meal. You can still get up and get the salt out of the cupboard if it’s really needed, but you’ll have the opportunity to reflect on your actions and make a more conscious decision. It will also help kids, who may instinctively reach for the salt or copy their parents. Cutting salt takes time, but the preference for salt is an acquired taste, and it can be unlearned. It may take several weeks or even a couple months to get used to the flavor of reduced salt, but those who successfully do often find salty foods they used to eat unpalatable. Once the extra sodium is gone from your diet, you probably won’t miss it — and your body will be a lot healthier for it.
A PATIENT SHARES HER BLEPHAROPLASTY STORY Third Time’s the Charm
During a routine visit, Ellen’s ophthalmologist noticed impairment in her vision caused by drooping eyelids. To correct the problem, he recommended an upper eyelid blepharoplasty and referred her to Eye Plastic Associates, where she met Dr. Scott, whom she calls “very, very good.” Still, Ellen had a case of cold feet. “We had to schedule my surgery three times,” she remembers. One cancellation was due to a COVID-based ban on elective procedures, but Ellen also had to overcome her nerves. “I wanted to do it, but I was a little nervous when I found out general anesthesia was involved,” she notes. “Dr. Scott was very patient, and I had an excellent relationship with him. His staff was equally pleasant to deal with.” Once she faced her fears, Ellen’s recovery went as expected. “It was not anything terrible,” she says. “You expect to have a little discomfort and swelling, but it was nothing you couldn’t tolerate.”
Immediately, she noticed an improvement in her eyesight. “I hadn’t noticed how diminished my peripheral vision was,” she says. Without the excess skin in the way, “everything seemed really bright.” She has adjusted to that now. And though her procedure was not for cosmetic reasons, she notes that her eyes also look “infinitely better.” When asked what advice she’d give other patients considering a blepharoplasty, Ellen quickly recommends Dr. Scott. “They have an excellent staff, and he’s an excellent doctor,” she says. “It’s the best place to achieve the best possible outcome.” She also urges potential patients not to wait, noting, “I put it off too long. I should have done it a long time ago, and it was silly not to do that.” Having gone through the procedure, she now realizes her concerns were ill-founded, and she missed out on years of improved vision. “It’s one of those things you worry about, and afterwards you think, ‘Why didn’t I do this five years ago?’” she says. “It was so simple!”
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Hi everyone, Dr. Scott here again. Recently, I’ve been reflecting on gratitude. All the negative news about COVID infections can be disheartening and demoralizing. So, that’s why I try to have an attitude of gratitude — to take the focus off myself and my worries and appreciate the things around me. One thing I’ve found very helpful is a meditation app called Ten Percent Happier. It’s a little pricey, but you can take advantage of the 30-day free trial. Under the sleep setting, there’s a nightly gratitude meditation by Jeff Warren. He asks you to reflect on your day step by step and think of all the things you’re grateful for along the way. I like this process because it helps gratitude to become a nightly routine. It’s natural to dwell on the negative — our brains go there quickly and easily. Having a habit to counteract that tendency has been very valuable to me. I’ve also begun keeping a gratitude journal. I make it a part of my morning routine as often as possible. Knowing I need to write in my journal gets me looking for other things to be grateful for during the day, and it helps me be self-aware and celebrate small wins. A Special Word From Dr. Scott
I recently enjoyed a TED talk by David Steindl-Rast where he emphasizes that it’s not happiness that makes us grateful; gratefulness makes us happy. Every moment is a gift, and if we view it as valuable, we have an opportunity to seize it. But he doesn’t fall into the trap of thinking opportunity only knocks once — if you miss that particular moment, you likely have another moment a little later, and you can seize that one. Though I’ve gotten much better at feeling grateful, I still need to work on expressing it. I’m reminded of the William Arthur Ward’s quote, “Feeling gratitude and not expressing it is like wrapping a present and not giving it.” In that spirit, I’d like to thank all of you, my patients, my staff, as well as my wife Tala, my children Alecia and Nicholas, and my entire extended family. You are what keeps me enjoying every day. When you concentrate on the good, I believe good things come your way. Though the world is scary, I hope you’ll join me on this journey to acknowledge and cherish the incredible gifts that are all around us. Again, many thanks!
Mediterranean Stuffed Chicken Breast Inspired by DiabetesStrong.com
A referral is the highest compliment our patients can give!
Welcome to our new patients, and thank you for the nine referrals this month! Do you know someone who might need Dr. Scott’s care? Pass this newsletter along to them!
INGREDIENTS • 2 chicken breasts •
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10 large basil leaves, chopped 2 cloves garlic, chopped 1/2 tsp curry powder
2 oz mozzarella cheese, cubed 2 canned artichoke hearts, chopped 4 tsp sun-dried tomatoes, chopped
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• • • •
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1/2 tsp paprika
Salt and pepper, to taste
DIRECTIONS
1.
Preheat oven to 365 F.
2. Cut a slit lengthwise to create a pocket in the middle of each chicken breast. Place the breasts on a baking sheet. 3. In a medium bowl, combine the mozzarella cheese, artichoke hearts, tomatoes, basil, and garlic. 4. Divide the mixture in half and stuff each chicken breast pocket. Using toothpicks, seal the edges of the pockets. 5. Season the chicken with curry, paprika, salt, and pepper, then bake for 20 minutes or until the chicken reaches 165 F. 6. Remove the toothpicks and serve with rice, potatoes, salad, or roasted vegetables!
“Piglet noticed that even though he has a very small heart, it could hold a rather large amount of gratitude.” –A.A. Milne
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3700 Joseph Siewick Dr., Suite 400 • Fairfax, VA 22033 (703) 620-4300 • EyePlasticMD.com
Inside This Issue
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Dr. Scott Relives His Scouting Days
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Reduce Your Sodium Intake With These 3 Tips
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A Patient on Her Blepharoplasty
How Gratitude Helps You Become Happier
Mediterranean Stuffed Chicken Breast
Why an NYC Attraction Became Illegal
A BIG NYC ATTRACTION BECOMES ILLEGAL The 1930s and Pushcart Markets
If you were an immigrant who just arrived to New York City in the 1880s, you probably didn’t have much money to spare. But, if you had at least 10 cents, you could rent a pushcart and become a pushcart merchant and business owner. For more than 50 years, pushcart markets in New York City offered immigrants immediate access to an $828 million industry (in today’s money) that sold competitively priced goods like groceries, household items, clothing, and much more. Pushcart merchants would line up their carts along the streets of New York City and create vibrant and diverse markets that even tourists could enjoy. But not everyone in the city seemed happy about it. Although technically “merchants,” in the late 1800s and early 1900s, pushcart sellers were not described as such. Many of New York City’s middle class and
wealthy residents reserved this favorable term for sellers who had brick-and-mortar stores since they did not see pushcarts as a traditional means of honest work. Instead, they saw it as a public nuisance and a source of embarrassment. Politicians, city planners, and anti-pushcart movements complained primarily about poor sanitation in the open-air markets. So, in 1938, Mayor La Guardia proclaimed in The New York Times that “peddling on the streets of this city is a thing of the past.” To ease opposition, La Guardia opened indoor markets, which required pushcart sellers to apply for limited spots and pay higher fines. Upon opening the first indoor market, Mayor La Guardia proclaimed to the crowd, “I found you pushcart peddlers, and I have made you MERCHANTS!” Despite the cheers that followed, thousands of pushcart sellers lost their jobs after the final ban of open-air pushcart markets.
The ban surprised the people who supported it; some brick-and-mortar stores lost as much as 60% of their business with the decrease in nearby foot traffic. New Yorkers eventually became nostalgic about pushcart markets. Once described as dirty and a “menace to the health of New York City,” people began to describe them as “fresh and attractive,” even “picturesque.” To this day, pushcart selling is still illegal, and New York City’s licensing policies make it extremely difficult for vendors to obtain permits, leading to an underground black market of selling and buying outdoor permits. However, in the city, you’ll still find street food with hardworking vendors making their American dream a reality!
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