And yes calliope, non-native bugs, blights, fungi and diseases have wreaked havoc on many of our natives once they got imported here. Those were unfortunately a by-product of bringing plant material from other places; the chestnut blight, for example, came in on an Asian chestnut stock that was brought over as a new landscape plant. Their ability to eat and affect the American cousins of their host plant was unfortunate. This is what I am getting at, not only can alien insects thrive on our native trees, our native insects can thrive on alien trees. It works both ways. I'm in your camp actually about introduced species, but pandora's box is already open now. Yes, yes, yes there are overused non-native trees and many of them are weeds when they reach our shores. I live near a city where urban planting is rife with bradford pear they replace and replace as they die. Burning bushes run ramplant through the landscapes from escape from gardens. We absolutely need to rethink it and I support that movement. But it lacks credibility when it's applied too broadly to an either/or choice.

I grew up 30 miles down the road in SLO town, but a trip to Cambria was always a treat. Your photographs capture the beauty of the coastline there. It has suffered from the rampant development of hotels since I was a kid. It was a backwater kind of place, sitting at the end of the dramatic coastline of Highway 1 and Big Sur, but it's now overflowing with beds and amenities. If you'd like to read a very funny book, get Chrstopher Moore's Practical Demonkeeping, set in the fictional town of Pine Cove. Cambria and San Luis Obispo are very recognizable. His books are all hysterically funny. He used to live in Cambria, so the town, shops, bars, hotels, and quirky residents became fodder for his novels. Brad

tampaart CONGRATS!!! St Maarten is one of my favorite Islands. So much to do and see! You have to sample foods and shops from both the French and Dutch sides. It is an absolutely beautiful place. I used to teach scuba diving and one of the perks was acting as the travel connection through the dive shop I worked with. Resorts and Travel agents would send me 2fers on trips to try new resorts. You just conjured up many wonderful memories! There used to be a hill top that had a huge billboard with the word "GOD" overlooking the ocean and underneath there were all kinds of signs recognizing different higher powers, we nicknamed it "Have a Godly Day Hill". on one of the side streets was a Muffler shop that wanted to be hip only they misspelled MIDAS...it was "MidAss Muffler"! It is such a colorful and friendly island. I am sure you will have a blast. Please take lots of pictures to share with us when you get back-unless you go to Ormond beach, please don't share pics we can't handle! lol Safe and happy travels to you and your family!

How I wish you had all been here to help and taste! I revamped my recipe a bit this year and it turned out better than in past I think. I used my pressure canner to cook it first, than BWB for 25 minutes. The house still smells of kraut. Fitting for us, I guess. Here is the recipe: Sweet and Spiced Red Cabbage 24 to 30 cups red cabbage, sliced fine (2 mm Blade on FP) 1 cup cider vinegar 2 cups red wine vinegar 2 cups brown sugar (light) 1 cup water 1 T cinnamon 1T Allspice ground ½ tsp. mace 3 bay leaves 8 whole cloves 2 sticks cinnamon 2 T salt, kosher or canning 1 cup dry red wine Place all in pressure cooker at 10 psi, and cook for 9 to 10 minutes after rocking. Let sit for 5 minutes and cool. To can: place hot cabbage well packed and liquid to ¼" headspace in quarts or pints, and BWB for 25 minutes. Let sit 5 to 10 minutes and cool overnight (24 hours). Makes 4 qts approx. To serve, open jar, drain and heat. Check for more cinnaman. Juices could be thickened with corn starch, but I just drain it. I did 7 canner loads to cook, so results are appoximations. Now i have to deliver some jars to freinds that have been asking for it. For two people, 25 jars is way too much! Annie, green cabbage with cider vinegar and spices, like a cole slaw? I know the Polish stores sell jarred "cabbage salad". I shoudl try some and let you know the flavors. Winter eating will be good. Cabbage with pork roast, saurbraten, roladen or roast duck....