"Organic, as we know it today, is focused on what is absent (chemicals, organo-phosphates), rather than what is there (common sense, soil building, using on-site or very local inputs, sustainability). In short, the term 'organic' as it is commonly used is far too limiting a concept, and is being perverted . . ." I agree with you, pnbrown! There is so much more to "organic" that is being lost in today's rush (by some)to jump on the organic bandwagon for the sake of a buck. Sustainability and local, fresh produce with vitamins intact are certainly important to me. And soil building is one key element. Produce is not necessarily organic in the true sense just because it's labeled as such. Crowded feedlots and the absence of hormones do not jive with the term, to my way of thinking, yet there is still an "organic" label on the milk. Humane treatment (of humans and animals) also has something to do with defining it IMO. I have been gardening (very small-scale) for nearly 30 years using no pesticides and little fertilizer other than compost. Still, I would rather buy local produce where I know the food is fresh and from a small, family-owned farm, than to buy some of the organic fare in the local health food venue. I feel that by doing so, I am working on a larger scope, though smaller scale, helping to promote that small farm rather than a conglomerate that calls itself "organic" but may be found lacking if truth be told. With education and thoughtful discussion, perhaps the small farmers can be convinced to stop using pesticides, but this is done by reaching one person at a time. Sometimes it really doesn't take much convincing when presented in a non-threatening, non-judgemental way. And we each can have an impact on our world, on the future, keeping in mind it is the way we present it that often turns the tide. If I buy local produce at a farmer's market, and have personal interaction with the grower, do you think he/she will be more apt to listen to me the next time when I remark that I prefer my veggies without pesticides? Might I have the opportunity to enter a discussion with that grower? My own physician was convinced by several visits and the GENTLE presentation of research, something he could relate to, and a few issues of Organic Gardening Magazine (which, is a whole other discussion that I'll not delve into now). After thoughtful consideration of the facts this doctor, who was VERY into "chemicals" for his garden, started thinking about his own toddler and the impact of pesticides and herbicides on the next generation. Guess what happened? He is now gardening organically! It truly becomes a matter of common sense, don't you think? When presented with the facts, if one has an open mind, what else can one do? Also to note, I rarely venture onto this forum, sometimes read posts, but have found many organic-minded individuals on other forums on GW. Most are "common sense" folks, and will hear you out if treated with the respect we all desire. Just my 2 cents. Sorry if a bit long. . . rosebush

A fun candy to have ingredients on hand & pull out when you have a group of people hanging out together. When my kids were younger their friends loved to make this & take some home to their family. Of course, eating mistakes is part of the fun! Christmas Pretzel Reindeer Recipe *fun for kids of all ages to make & eat! You will need: Pretzels (2 inch size work better than the ones that are dollar coin size.) Melted White Chocolate/vanilla almond bark (your glue) M and Ms Whole Almonds To make a reindeer: 1. Melt some white chocolate according to directions on the package 2. Lay the pretzel on a sheet of parchment paper 3. Fill the three pretzel holes with white chocolate using a teaspoon. 4. Place matching M and Ms in the two smaller holes for eyes setting on white chocolate. 5. Place a red M and M just below the eyes, in the larger space, for the nose. 6. Put almonds for ears above the eyes and a little to the outside 7. Break pretzels to form antlers and set then between the ears. Let it set up & store in an airtight container. I couldn't find a photo of it this morning, but found one on someone's blog. The angle of the antlers make each one slightly different. Here is a link that might be useful: photo of reindeer treats

My list: 1. Asperula Blue 2. Balsam white 3. Brachyscome 'Little Missy' 4. Browallia 5. Campanula longistyla Isabella Blue 6. Cerinthe - any blue 7. Ceratotheca triloba alba 8. Dicentra exima (white) 9. Elschscholzia california 'Wrinkled Rose' Globularia any low blue Linaria triornithophora âÂÂRoseaâ Lobelia any cascading blue annual or perennial blue like L x gerardia (spelling?) Nasturtiums - any by color (no mixes) prefer trailing/climbing, pale/white Nierembergia blue Pelargonium (Scented Geranium) - any Pennisetum glaucum 'Purple majesty' (Ornamental millet) Penstemon speciosus Plectranthus - any, especially aromatic (already have argentatus & barbatus) Plectranthus amboinicus (Cuban Oregan) Plumbago white Salvia canescens var. daghestanica Salvia chamaedryoides - would love silver leaved form Salvia coccinea white Salvia cyanescens - white, as well as blue Salvia patens 'Patio White'; as well as 'Patio Blue' Salvia rubescens - has silvery leaves/ red-orange flowers Stachys albotomentosa Stachys citrina Thyme - any Torenia Deep Blue This post was edited by primrose1x3 on Sat, Nov 30, 13 at 18:16

That's not my area, but I've been there. It's the last of the old Gilmore empire, which included oil fields, the bank, a race track and a stadium. All before my time, of course, but we were brought up with the ghosts. My memories of The Farmer's Market are mostly about smelly, hot, uneven asphalt, flies and damp heat trapped under the canvas top. It was pretty dirty all over. It sounds like it has improved a lot! The only food I remember eating there--all independent stalls, the restaurants were on the periphery and were also locals--was beignets. They were the rolled and cut rectangles, and bright yellow (eggs?), rather than choux dough (which I know is traditionally the most common kind in NOLA, but in L.A. would just be a French churro). The rolled ones were cut with a zigzag wheel, and puffed up into little footballs.