The following comment was made: "And we don't know of any immune response to RRV except maybe in certain species, do we?" -------------------------------------- I would definitely expect an immune response to mite attack. I also would expect an immune response (from very weak to complete immunity) to rose rosette virus which would vary in effectiveness depending on which variety, possibly temperature, possibly general health of the plant, possibly time in growing season, and other still unknown factors. We do know of three examples of unexpected behavior. One is that graft transfers of the virus in multiflora are not successful after a certain date. A second is for one species of rose the virus can go down one cane but does not go up other canes. A third is that 20% or in some cases more of infected roses appear to cure themselve (go into remission) but then the disease returns (have a relapse). "Q: Is the virus present in non-symptomatic tissue [on plants known to have been symptomatic]? It can be. We have seen about 20 percent of newly symptomatic roses, lose all trace of symptoms. However, the symptoms always return and usually cover most of the plant. The plant then usually dies a few months later." http://www.rosebreeders.org/forum/read.php?2,50305,50308#msg-50308 If the hydrogen peroxide treatment does work, it would be expected to word by enhancing the immune response. The 2012 review article for which I have included the quote below may be of interest. "Plants, however, lack specialized mobile immune cells. Instead, every plant cell is thought to be capable of launching an effective immune response. So how do plants achieve specific, self-tolerant immunity and establish immune memory? Recent developments point towards a multilayered plant innate immune system comprised of self-surveillance, systemic signalling and chromosomal changes that together establish effective immunity." Here is a link that might be useful: link for plant immune system 2012 review This post was edited by henry_kuska on Fri, May 10, 13 at 21:42

Yes we get the Sunday New York Times delivered. I still enjoy reading the paper in paper, even though I am a rapid reader on my Nook. I like the ability to scan the whole page of the paper and read a little then move on to the next article if it doesn't interest me. I haven't read a newspaper digitally for a few years, so it might have improved, but used to get the USA Today digitally and just didn't like the way the articles were presented. My husband wanted the paper just for the Sunday crossword in the Times Magazine! I do like to read the Times on Sunday morning, especially the Travel, Times Magazine, Home & the social scene/wedding sections. So interesting to me to see how things are so different here in OH from NY.

Anaerobic digestion done in a closed tank is a very different beast from just 'methane recovery' (by which I guess you mean from landfill sites). I've seen anaerobic digestion used for more uniform waste, like animal manures, and sometimes for sewage; no idea how well it will work with urban sources. It's very capital intensive.

I agree, I like to do their puzzles as well but refuse to pay extra to go beyond the most basic levels. You can usually Google the name of the recipe and find it on another site. Or clear your cookies and the site will let you look at one or two recipes before it blocks you. Is this the recipe? Tuscan Farro Soup By Mark Bittman 2 tablespoons extra virgin olive oil 1 large onion, sliced 2 celery stalks, trimmed and chopped 2 carrots, peeled and chopped Salt and pepper 1 tablespoon minced garlic 1 cup farro, spelt or barley 1 cup dried white beans, soaked for several hours or overnight 2 cups chopped tomatoes (canned are fine; do not drain) 6 cups stock or water, more as necessary ¼ cup chopped fresh parsley ¼ cup chopped fresh basil, optional Freshly grated Parmesan Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.