22 COURIER LIFE, JULY 3-9, 2020
City passes COVID-19
funding tracker
BY AIDAN GRAHAM
Following a push from a cadre of local
lawmakers, the City Council unanimously
agreed to create a public database
that will track spending on
COVID-19 relief — which, the pols say,
will help ensure that funds to combat
the virus are distributed fairly across
racial and socio-economic lines.
“As we learned following Superstorm
Sandy, transparency of emergency and
relief spending is critical,” said Coney
Island Councilman Mark Treyger in a
statement celebrating the bill’s passage.
“We will be judged by our ability to deliver
a fair, just, and equitable response
to this pandemic.”
The COVID-19 Funding Tracker Bill,
which passed on June 25, requires the
mayor’s offi ce to “establish and maintain
a public online searchable and interactive
database” within 90 days that
would track all expenditures exceeding
$100,000 to combat the spread of the virus
and treat infected patients.
Treyger — who co-sponsored the
bill with 19 of his colleagues, including
eight other Brooklyn councilmembers
— said that more transparency would
bring increased accountability to how
and where the money is being allocated,
which would shed light on the lack of
funding for poorer neighborhoods that
have been most harmed by the virus.
“It is absolutely critical that we ensure
resources are delivered to the hardest
hit communities as well as those areas
that continue to have disparities that
make them more vulnerable,” he said.
Data maintained by the city’s Department
of Health continues to show a
higher infection rate in neighborhoods
with lower-income populations — including
in Brooklyn, where East New
York, Borough Park, Flatbush, and Canarsie
have the highest number of infections
per 100,000 people.
Alternatively, the three zip codes
covering Park Slope, Cobble Hill, and
Dumbo have the lowest infection rates
in Brooklyn — and populations where
household incomes are more than double
the borough’s average, according to
census data.
Treyger pointed the fi nger at Mayor
Bill de Blasio’s administration for being
partially responsible for the economic
disparities between areas with differing
infection rates, s, tests, and other necessities
to less affl uent communities.
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��here’s nothing like the
smell of grilled meat
wafting through the
summer air. Though this
summer won’t be one of big
outdoors barbeque gatherings,
there is still a way to get
in some safe summer grilling.
You may prefer your meat well
done, but charred or overly
cooked meat could contain heterocyclic
amines and polycyclic
aromatic hydrocarbons—
dangerous carcinogens linked
to some forms of cancer. When
consumed, these carcinogens
can damage DNA on a cellular
level.
“Studies have shown that
carcinogens are associated
with cancers of the gastrointestinal
tract, like pancreatic
cancer, stomach cancer and colon
cancer,” says Andy Huang,
M.D., hematologist and medical
oncologist at NewYork-Presbyterian
Brooklyn Methodist
Hospital. “Proper preparation
can go a long way to preventing
overconsumption of these
chemical compounds.”
Practice safe grilling by
adopting these strategies.
Limit contact with grill
grates. Cover the grill grates
with aluminum foil before
heating the grill. You may not
get grill marks on the meat to
demonstrate your grill mastery,
but you will get the same
great taste. Plus, using foil is a
good way to cook more delicate
fare like fish, and it cleans up
quickly.
Trim fat before grilling.
Where there’s sizzling
fat, there’s smoke filled with
harmful chemicals. Carefully
remove fat before cooking your
favorite protein over an open
flame.
Go low and slow. “Cooking
meat at lower temperatures
for a little longer time
limits the likelihood of charring,”
Dr. Huang says. “After
cooking the meat, cut off and
discard any burnt ends or bits
prior to serving.”
Avoid the sweet stuff.
Barbecue sauces and other
sugar-based glazes are more
likely to cause meat to char
than lighter marinades. If you
want a sweeter sauce, apply it
in the last few minutes that the
meat is on the grill or serve it
as a condiment instead of cooking
it on the meat.
Marinating for two hours
or longer in a liquid-based
marinade can actually delay
the charring process when
cooking meat. Try mixing
12 ounces of cider, beer or
chicken broth with 1/4 cup of
lime juice, a chopped onion,
three cloves of minced garlic,
1/4 cup of fresh cilantro and a
diced jalapeno for a spicy marinade
that pairs well with pork,
chicken or beef.
Choose vegetables and
fruits.
“Vegetables and fruits do
not generate the same carcinogens
as meat during grilling,”
Dr. Huang says. “Offering a
wide selection of these foods is
a great way to host a healthier
barbecue.”
Before you fire up the grill,
commit these tips to memory
for a safe and healthy cookout.
1. Scrub your equipment.
Clean grates equal better-tasting
food and less exposure
to built-up carcinogens. Use
a sturdy brush to scrub the
grate before and after using
your grill.
2. Store ingredients at appropriate
temperatures. Leave
meat in the refrigerator or
cooler until you’re ready to
grill. To reduce the likelihood
of bacteria growth and food
poisoning, all meats should be
stored at 34 to 40 degrees Fahrenheit.
3. Marinate and pre-cook
to cut down on carcinogens.
Research suggests that using
acidic marinades containing
vinegar and lemon or lime can
keep carcinogens from forming
when meat is on the grill.
If you’re grilling in your own
yard, microwaving meat for a
few minutes can give it a head
start in the cooking process,
reducing the overall time spent
on the barbecue.
4. Switch to a gas grill. Natural
gas means no exposure to
harmful chemicals found in
charcoal. Still love briquettes?
Then skip the lighter fluid.
Instead, use a stainless-steel
chimney starter to light the
fire. Never leave the grill unattended
while cooking, and
dispose of charcoal appropriately
by pouring water over the
ashes then scooping the cooled
ashes into aluminum foil and
discarding them.
5. Refrigerate leftovers soon
after eating. Wrap leftovers in
aluminum foil or store in airtight
containers in your refrigerator
or cooler no more than
one hour after preparation,
especially if you’re outside in
temperatures above 90 degrees
Fahrenheit.
To learn more or to make an
appointment with a NewYork-
Presbyterian Brooklyn Methodist
Hospital physician, please
call 718.499.2273.
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We Are Now Open Monday thru Friday.
Our Office is Safe and Sanitized Frequently.
Call for your appointment and more info.