Lee Reich Associated Press Published 6:15 PM EST Feb 14, 2019 Depending on where you store them and what types of seeds they contain, your old, dog-eared seed packets may or may not be worth using this season. Seeds are alive; they do not live forever. Sprinkling dead seeds out in the garden or into seed flats is a waste of time. When you buy a packet of seeds, government standards assure you that a minimum percentage of them are alive. The packing date is usually stamped on the packet and, if below the standard, the percentage germination. I write the year on any seed packets on which the date is not stamped. Optimum storage Low temperature, low humidity, and low oxygen slow biological and chemical reactions and so also slow aging of seeds. My seeds find their low-temperature and low-humidity home in sealed canning jars in the depths of my freezer in spring and summer. By fall, frozen fruits and vegetables claim freezer space, so I move the jars filled with seed packets … [Read more...] about How to determine if old seeds are worth sowing
How to retain a number plate
Joe Gray Chicago Tribune Published 5:35 PM EST Jan 9, 2019 If you like the idea of joining a book club but would really rather not debate pacing and character development in the latest best-selling novel over overly garlicky spinach dip, there’s another option: a cookbook club. In a cookbook club, you still get to see friends, while gathering to commune over and discuss a book. But the food is better. And you don’t have to read that 350-pager (that no one ever gets through). If you’re doing it right, you are reading the book, but it’s faster. And it’s still a joy, if the author has a story to tell, like my group’s first choice, the wonderful “Taste of Persia” by Naomi Duguid. Participating in such a club also forces you to cook from the cookbooks you buy. How many have you bought and never gotten around to trying? See? And you get to have a dinner party at a table full to groaning, but you only made one dish (or two or more for the … [Read more...] about How to start your own cookbook club — and why you’ll want to
Justin Rogers The Detroit News Published 6:14 PM EST Dec 20, 2018 Allen Park — How often did we hear a Detroit Lions player or coach say "every year is different" this offseason? But there's a lot of truth to the phrase. Each offseason, there's typically significant roster turnover, both for the team's starting lineup and rotational depth. Not even factoring in the those under contract who could get cut, the Lions have 22 players on expiring deals. And looking over that list, you'll be hard pressed to say more than an handful merit coming back in 2019. After last week's game against Buffalo, a loss which officially eliminated the Lions from playoff contention, veteran defensive tackle Ricky Jean Francois talked about the importance of the remaining two games. "You don’t know who is looking at you, so you’ve got to come out there as if you’re going to the playoffs or you’re trying to win a division title,” … [Read more...] about A quick look at the Detroit Lions’ free agents to be
Editor’s Note: Ten days after this story about the death of Laura Levis was published on BostonGlobe.com, the leaders of Somerville hospital’s parent company, Cambridge Health Alliance, met with her husband, Peter DeMarco, at the Globe’s Boston office. DeMarco, who had talked about the story on NBC Nightly News and other outlets, had asked CHA nearly a month earlier to answer questions about his wife’s death. * * * SEPTEMBER 16, 2016, 4:23:59 A.M. 911 operator: “This line is recorded. Where is your emergency?” Laura: “I’m at Somerville Hospital.” 911 operator: “I’m sorry. Where are you?” Laura: “Somerville Hospital.” 911 operator: “OK, what’s the emergency?” Laura: “I’m having an asthma attack. I’m dying.” 911 operator: “Whereabouts are you at the hospital?” Laura: “Emergency room.” 911 operator: “OK.” Laura: … [Read more...] about Laura Levis was left to die outside an ER. Why were the doors locked?
Mark Kurlyandchik Detroit Free Press Published 6:00 AM EST Nov 15, 2018 Halloween may be over but many of metro Detroit’s restaurants continue to be haunted by ghosts of a different type. “We’ve had people with relatively easy, mellow prep jobs walk off in the middle of a shift. We’ve had people that seem phenomenal on paper just not show up for work and disappear,” said Axle Brewing Company owner Dan Riley, whose Livernois Tap beer hall and restaurant in Ferndale has struggled to attract and retain line cooks. Riley’s account has become painfully common among local restaurants feeling the effects of a nationwide skilled labor shortage that's particularly challenging emerging culinary markets like metro Detroit. “I had five interviews scheduled last week for a line cook,” said Samy Eid of his family’s upscale Lebanese restaurant Phoenicia in Birmingham. “None of them showed up and only one of … [Read more...] about A skilled labor shortage is changing metro Detroit restaurants