Greg Vaclavek of Native Plant Nurseries

Photo courtesy of Cobblestone Farm Market

“Sustainable farms are to today's headlong rush toward global destruction what the monasteries were to the Dark Ages: places to preserve human skills and crafts until some semblance of common sense and common purpose returns to the public mind.” - Gene Logsdon

For more than 40 years only the ghosts of farmers have resided at Cobblestone Farm, the living history museum on Packard that began as the 183 acre Ticknor Farm in 1835. Purchased by the city of Ann Arbor in 1972 and restored with gardens and farm animals, the Cobblestone Farm property has long been used as an educational and event space.

But it took the residents of the surrounding neighborhoods to bring back the farmers. Since 2012, they have breathed agricultural life back into the property with the all-organic Cobblestone Farm Market every Tuesday from 4-7 p.m. starting May 21 and running until Nov. 5, 2013.

Offering prepared foods, native plants, baked goods, and cheese in addition to organic produce, health and the Slow Food principles of "good, clean and fair" are the guiding lights of the market.

They say: "When you buy produce at our market, you can be sure that the food is good for you, good for the people who grow it, and good for the land. Our farmers use traditional production methods that maintain fertile soil, clean water and fresh air. Prepared foods are free of GMO's and coffee is roasted locally with Fair Trade beans. We ask our vendors to avoid refined sugar and use whole grains whenever possible."

The neighborhood instigators of this new organic, family-friendly market call themselves "parents, farmers, gardeners, teachers, radical homemakers, naturalists, neighbors and friends." Among them is the beloved early childhood educator and community activist, Jeannine Palms, who is a member of the market's coordinating team. I was able to ask Jeannine about the principled focus on health for the neighborhood and the market.

Briefly, how was the Cobblestone Farm Market formed?
Several neighbors got the idea, explored the possibilities with other neighbors and farmers, were joined by several other neighbors to form a working team, considered different venues, grappled with some obstacles that finally lead to partnering with the Cobblestone Farm Association, and then finally pulled it all together to open in June 2012.

What is the vision for the market?
We have been working on refining our vision statement, but the discussion focuses on these aspects: To create and sustain a community-run market that strengthens local food networks, features quality food that can be trusted and is bought directly from the producers, has fair prices for both consumers and producers that foster local economies, provides access to good, clean and fair food from the local area in order to reduce food miles and shorten the food chain, provides a structure for consumers to become co-producers, learning from producers and from educational activities, and that grows community by providing a welcoming place to share food, music, skills, and activities in an earth friendly manner.

What would you say is unique about Cobblestone Farm Market?
It was initiated and is managed by volunteers; it is an organic produce market; it is on the grounds of an historic farm with buildings and live farm animals that can offer visitors a view into some historical aspects of farming and family life; besides a variety of vendors, it offers child friendly activities, music, tours of the farmhouse, live animals and re-skilling activities.

Why does the Buhr Park/Cobblestone area need its own market?
A neighborhood market is more accessible for people to get to, offers a wider variety of opportunities for building community, brings people to a market who may rarely if ever go to a market.

Are you working toward becoming certified as a Slow Food "good, clean and fair" Earth Market?
We have begun exploring what it means to be an Earth Market and if it would be a good match for us. We look forward to continuing discussions with ourselves and others.

Why did you decide that it was important to be an organic market?
Basically we decided to be organic because:

1. Organic produce and other organic food is grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, neurotoxins or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products are not given antibiotics or growth hormones.

2. Organic food produced by organic farmers emphasizes the use of renewable resources, the conservation of soil and water to enhance environmental quality for future generations and  supports wildlife habitats. It is a sustainable way to grow food that respects all life and works in collaboration with the eco-system.

3. Organic food is higher in nutrients, tastes good, is much safer for farm workers.

4. Customers like it because they don't have to worry about how to find out themselves; it puts the farmers more in an even place with each other.

Some further explanations for these reasons are at http://recipes.howstuffworks.com/reasons-eat-organic-food.htm.

What will be new or upcoming for this year?
New vendors, some with new offerings including cheese, meat, crafts, nut butters, and soaps; food equity programs including SNAP that will make organic produce more accessible to more people, expanded Re-skilling activities, and more.

Kim Bayer is a freelance writer and culinary researcher. Email her at kimbayer at gmail dot com.

Mary Bilyeu | Contributor

My friend Karan, a fabulous cook, had given me a recipe for zucchini latkes that also featured feta cheese. I couldn't find her recipe when I went to finally make them, so I improvised; I also threw in some spinach, just 'cause a little extra greenery wouldn't hurt anyone.

Quick and easy to make, these were really good. And how fabulous will they be in the summer, when we have beautiful produce from our gardens and from farmers' markets?

Zucchini-Spinach-Feta Latkes

1 medium zucchini, grated
2 cups baby spinach leaves, chopped
1/3 cup crumbled feta cheese
1/3 cup finely chopped red onion
1 teaspoon fresh dill
1/2 teaspoon kosher salt
generous sprinkling freshly ground black pepper
2 eggs
1/2 cup plain dry bread crumbs
oil, for frying
1 large tomato, chopped

In a medium mixing bowl, combine zucchini, spinach, Feta, onion, dill, salt, and pepper. Stir in eggs, then stir in bread crumbs. Let batter rest 5 minutes.

Heat a thin coating of oil in a large skillet, over medium-high heat. Drop batter by 1/3 cupfuls, and flatten each latke slightly. Cook 3-4 minutes per side, until golden. Remove to a plate and keep warm, repeating as necessary until batter is used up.

Serve the latkes topped with the tomato.

Makes 6 latkes.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Photo courtesy of zazzle.com

Editor's note: National Dog Bite Prevention Week is May 19 - 25. Click here to read a post from Monday on preventing dog bite incidents, which includes a comprehensive guide from the American Veterinary Medical Assocation.

“I’ve done everything right!” my client Jane sobbed. “I‘ve taken the puppy to be socialized. I go to dog parks. Nothing seems to work.”

Jane’s puppy was now a dog — a rather large dog. The problem? Erratic biting.

Let’s start at the beginning. The puppy, Max, was the shyest one in the litter. Jane felt sorry for him when she went to pick out a puppy. She felt sure that she could “bring the puppy out of its shell” with a lot of TLC.

Next step — Jane takes the puppy to puppy class. At puppy class, Max always hid behind a chair. When another puppy approached him to play, Max would cower.

As difficult as it can be for big-hearted owners, shy puppies must be taught to sit at your side — not to cower behind you. Sitting at your side builds the puppy’s confidence. If an overly-rambunctious puppy approaches the shy puppy, you can block the rambunctious puppy with your body.

Many puppies come to class with fear or shyness, just like Max. But most often, to the happiness of not only puppy’s owner but the supportive class mates, the puppy comes out of its shell.

Next came the dog park. Jane was convinced Max could romp and play with other small pups. She was happy to chat with her friends at the dog park, but her inattention left Max defenseless, and soon the snapping began. Why? Max was fearful. He needed to build up his confidence.

Walks with Max were equally unpleasant. Max alternated between dragging Jane down the street at the beginning of the walk, and then yipping and barking at passing dogs. When I met Max he was lunging at other dogs.

Jane had stopped walking him. She was afraid. Max was dragging her down the street when he saw not only another dog but anything that moved, including cats, squirrels, and kids on bikes.

Helping a fearful dog can be a long, slow process. The method for building confidence in a fearful dog is counter-intuitive to us humans. We believe that exposure to new environments and to other dogs will be the to key to helping our dog. Unfortunately, the opposite is true.

Until the dog has confidence in us and our ability to keep the dog safe, no amount of exposure to new or frightening situations is going to give the dog the confidence it needs. The dog’s confidence grows as they grow more confident in their owner’s readiness to protect them.

This does not mean that the owner is coddling the dog — but rather that the owner is exuding calm confidence — confidence in themselves and confidence in their dog. The dog gains confidence, self-confidence, when the “leader of the pack” is calmly in charge and calmly introducing the dog to new and increasingly challenging situations. For many dogs, the level of challenge should be increased at a slow pace to increase the likelihood of success.

My recommendation: If you are unsure about the temperament of a new puppy you are considering, take a professional with you when you visit the puppy for the second time.

That’s right — DO NOT buy the first puppy you see. If the breeder is in that much of a hurry to sell the puppy, walk away. You will fall in love with another puppy. If you do own a shy puppy, seek help in training the puppy. The money will be well spent.

Julia Levitt is the founder of In Harmony Dog Training (www.inharmonydogtraining.com) in Ann Arbor. She can be reached at julia@inharmonydogtraining.com or at 734-645-4707. Julia provides individual training for dogs and their owners, and also conducts dog training classes at Ann Arbor Animal Hospital.

The Last Word co-owners Paul Drennan, Adam Lowenstein, Robben Schulz, Justin Herrick, stand behind the bar filled with specialty drink mixers.

In the 80 years since the repeal of Prohibition, alcohol production has been concentrated to a small number of distilleries, but much like we’ve seen with craft beer in the last decade, this trend is reversing. And much like we’ve seen with the craft beer industry, Michigan is taking a lead in the production of quality, regional spirits.

Robben Schulz, manager of The Last Word — a craft cocktail-focused bar in Ann Arbor — is interviewed, as is cocktail expert and instructor Tammy Coxen of Tammy's Tastings.

You can read full story on the Michigan Radio site.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Last week I posted an adaptation of Mark Bittman's recipe for Black Bean Burgers — fast food, much improved — and I promised to post the companion Mexican Chocolate Shake and Sweet Potato Fries today.

The recipes were inspired by an article Bittman wrote for the New York Times entitled: "Yes, Healthful Fast Food is Possible. But edible? (April 3, 2013)."

Mexican Chocolate Shake with Tofu

Peggy Lampman | Contributor

He created his version of healthy fast food, which I recreated in my kitchen. The burger, shake and fries were indeed edible, downright mouthwatering, in fact. But fast? Hardly; it took me over an hour to make dinner, and the shake still wasn't chilled to perfection. If some savvy chain, however, were to streamline these recipes, hitting all of the sweet spots (tasty, inexpensive, drive-through friendly, and healthy), the fast food industry could well be revolutionized.

The next day the shake was more like a delicious chocolate pudding. I blended it with additional almond milk until it was, again, sippable through a straw. I used cocoa nibs to garnish the shake, instead of the chocolate shavings used in the original recipe.

Unlike the Bean Burgers, I made no changes to the chocolate shake and fry recipes that Bittman posted. Indeed, that shake puts chain shakes to shame.

Ingredients for Mexican Chocolate Shake:

• 1/4 cup white sugar
• 2 cups almond milk
• 1 pound silken lite; tofu
• 12 ounces good semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon, optional
• 1/2 teaspoon chili powder, or more to taste, optional
• Cocoa nibs or chocolate shavings

Directions for Mexican Chocolate Shake:

1. Place sugar, milk, tofu, melted chocolate, vanilla and cinnamon and chili powder, if using, into a blender. Puree until smooth.
2. Chill for at least 30 minutes in the freezer, or refrigerated several hours. Before serving, garnish with cocoa nibs or chocolate shavings.

Ingredients for Sweet Potato Fries:

• 2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions for Sweet Potato Fries:

1. Preheat oven to 400 degrees.
2. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the garlic powder, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 1-2 rimmed baking sheets.
3. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

Flickr photo by Hunter Desportes

If you've ever been bitten by a dog, you don't forget it. It usually happens so fast that it leaves you stunned.

May 19-25, 2013 is National Dog Bite Prevention Week, so it seems fitting to kick off this week with the topic.

The following statistics speak to me clearly:

Dog bites are highly preventable, and it comes down to humans (both kids and adults) understanding what facilitates them and how to best deal with a dog who bites.

These incidents happen in all sorts of scenarios.

The truth is, dogs often bite for one common reason: They are uncomfortable or fearful about a situation that a human has put them in, and the human is not reading the dog's behavior correctly.

Sometimes it's as simple as a dog being startled from his slumber. Maybe they just don't mesh well with the ever-changing dynamics at a doggie day care facility. Perhaps a human in their midst doesn't understand dogs very well, and they have handled a situation poorly, or deliberately pushed them too far. In many cases it involves a child — young children often lack the skills to understand when a dog is uncomfortable or just wants to be left alone.

The dog then reacts.

In most of the cases that are seen, the dog's behavior is misunderstood. The pet may have lacked proper socialization early in life, or perhaps it is because they haven't had proper positive reinforcement training. Because of that, they haven't attained the skills they need to navigate through these type of encounters (with both other pets and humans), and some are actually quite fearful. The latter really requires a deft professional who can help both the human and the canine.

Misunderstanding these concepts or writing a dog off as merely 'aggressive', 'dominant' (a commonly misused term) or other labels and leaving it at that can escalate situations to a point when a dog bites someone — and that's not an outcome that anyone wants.

No matter the situation involving a dog bite, it happens because of an oversight on the part of a human.

It's up to us to learn the cues that dogs exhibit in their body language and to properly socialize pets from an early age.

Teaching children the rules of approaching a dog — familiar or otherwise — is crucial. Here are two very wise points that the American Veterinary Medical Association makes:

• Educate children about all things dog at a level they can understand. Don’t expect youngsters to be able to accurately read a dogs’ body language — they lack the mental sophistication to understand. Starting off by demonstrating gentle behavior and talking about that dogs have specific preferences when it comes to interaction and help them gain an understanding of canine behavior that will flourish as they age.
• Giving kids too much responsibility for a pet too early can put them a risk of being bitten. Always supervise kids when they are around a pet.

Click here for a great illustration "How Not to Greet a Dog", by Lili Chin. It's also kid-friendly and can be a super way for kids and their adults to have a good discussion on interacting with dogs.

With diligence, proper education and understanding of canine socialization, behavior and body language — and precautions to ensure that dogs are not placed in a situation where they will react by biting — we can keep it from happening.

Click here for more comprehensive information on the topic.

Lorrie Shaw leads the pets section for AnnArbor.com. Catch her daily dog walking and pet sitting adventures or email her directly and subscribe to AnnArbor.com's email newsletters.

Jim Wallis, author photo courtesy of the publisher.

Restoring America’s Common Good sounds like a great idea, doesn’t it?

This week, I am inviting you to discuss the conclusions of best-selling author Jim Wallis in his new book: On God’s Side: What Religion Forgets and Politics Hasn’t Learned about Serving the Common Good. Also this week, ReadTheSpirit Editor David Crumm interviews Jim Wallis about the first half of his new book in which Wallis describes his spiritual inspiration. In OurValues, we’re looking at the second half of the Wallis book, called Practices for the Common Good, in which he outlines nuts-and-bolts ideas for reaching this goal.

HERE is the problem Wallis sees: “We’ve lost our civility, the ability to have public discussion that isn’t harsh or dismissive.” What we need, he argues, is a commitment to an ancient idea: the Common Good. It is “the best way to find common ground with other people — even with those who don’t agree with us or share our faith commitments.”

Wallis is a public theologian and overall editor of Sojourners magazine. The title of his new book comes from Lincoln’s famous remark, “My concern is not whether God is on our side; my greatest concern is to be on God’s side.”

I hope you’ll add a comment today on our first question this week: Can we still find common ground so that we can begin to talk? Consider these responses.

FIRST, Jim Wallis offers this insight: Neither liberals nor conservatives have all the answers; in fact, they each have half an answer. The Common Good requires what he calls “the two best big ideas of conservatism and liberalism.” These are personal responsibility, a defining theme among conservatives, and social responsibility, a rallying cry among liberals.

We are responsible for ourselves and our families — and we are responsible for others broadly defined. “I believe that both conservative and liberal insights and commitments are necessary for it to exist,” Wallis writes.

SECOND, my own research over many years shows that Americans share a surprising number of core values. These are values agreed upon by large majorities of Americans over a long period of time.

Later this year I will be releasing a book-length exploration of these core values for small-group discussion. Think about the refreshing power of this idea. Rather than endlessly arguing about hot-button issues, discussion groups could start by discussing core values on which Americans agree.

Among the 10 core values in my own upcoming book are: Equal Opportunities, which I summarized in an earlier column; Freedom to fully participate in political decisions; and Respect for people of different racial and ethnic groups.

Could these ideas help us find a common ground to start talking?

How do you define the "common good"?

Please, read along with us all this week as we discuss more of Jim Wallis’s ideas for reviving the common good. And, please, add a thoughtful comment, below. We will ask Jim Wallis to stop by and look over our discussion mid-week.

Wayne Baker is a sociologist on the faculty of the University of Michigan Ross School of Business. Baker blogs daily at Our Values and can be reached at ourvaluesproject@gmail.com or on Facebook.

Lemon-garlic lamb kebabs with bell pepper couscous.

AP Photo | Matthew Mead

The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.

Admittedly, I am a fair weather griller. I know some people who gleefully brave blizzards for the joy of putting meat to searing grate. I simply am not so hardy a man. A bit of a chill or dampness in in the air is enough to scuttle my grill plans and send me back indoors.

Of course, that can make planning a challenge. Coming up with a whole new menu just because I don't want to get wet doesn't quite work for my life. So this time of year I tend to gravitate to recipes that won't complain if I need to move them indoors. This lemon-pepper lamb with bell pepper couscous is just such a recipe.

The meat marinates in a bath of olive oil, lemon juice, garlic and gobs of fresh oregano and rosemary. And while 30 minutes is plenty of time, it also can sit this way for up to 24 hours.

When you're ready to cook, it's on and off the grill in under 10 minutes. Weather not working for you? Move it indoors and pop the meat under the broiler. You'll be eating in the same amount of time.

If you're doing things ahead of time, consider also prepping your tzatziki in advance. The flavor gets better with time.

___

LEMON-GARLIC LAMB KEBABS WITH BELL PEPPER COUSCOUS

Start to finish: 30 minutes, plus marinating

Servings: 6

For the lamb:

1/4 cup olive oil

6 cloves garlic, minced

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh rosemary

Juice 1 lemon

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 pounds lamb loin, cut into 2-inch chunks

For the yogurt sauce:

6-ounce container plain Greek yogurt

3 cloves garlic, minced

Zest and juice of 1 lemon

1 tablespoon chopped fresh chives

1 small cucumber, peeled and finely chopped

Kosher salt and ground black pepper

For the couscous:

1 tablespoon olive oil

1 medium yellow onion, diced

1 green bell pepper, cored and diced

2 cups chicken broth

1 cup couscous

In a large bowl, mix together the olive oil, garlic, oregano, rosemary, lemon juice, salt and pepper. Add the lamb, toss to coat evenly, then cover and refrigerate for at least 30 minutes and up to 24 hours.

When ready to cook, heat the grill to medium high or heat the oven on broil. If using the broiler, line a rimmed baking sheet with foil, then set a metal rack over it. Coat the rack with cooking spray.

While the grill or oven heats, make the yogurt sauce. In a small bowl, mix together the yogurt, garlic, lemon zest and juice, chives, cucumber, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

To make the couscous, in a medium saucepan over medium-high, heat the oil. Add the onion and peppers, then saute for 5 minutes. Add the broth and bring to a simmer. Sprinkle in the couscous, then cover and remove from the heat.

To cook the lamb, thread the meat onto kebabs. If using the grill, use an oil-soaked paper towel held with tongs to coat the grates. Set the kebabs on the grates, close the cover and cook for 5 minutes, then turn and cook for another 2 to 3 minutes. If using the broiler, set the kebabs on the prepared pan and broiler for the same time.

Fluff the couscous, then divide between serving plates. Set lamb kebabs over each serving of couscous and serve with the yogurt sauce.

Nutrition information per serving: 790 calories; 460 calories from fat (58 percent of total calories); 51 g fat (17 g saturated; 0 g trans fats); 150 mg cholesterol; 30 g carbohydrate; 3 g fiber; 3 g sugar; 50 g protein; 840 mg sodium.

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J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch

Pasta salad in the style of pasta carbonara.

AP Photo | Matthew Mead

Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.

We borrowed the key ingredients from pasta carbonara — right down to the eggy sauce and savory pancetta — but remade them as a picnic-worthy pasta salad. Every bit as delicious as the traditional dish, but far more refreshing on a hot day.

And as with most pasta salads, this one is easily adjusted and added to. Sliced sun-dried tomatoes, marinated mushrooms, roasted red peppers, even blanched asparagus all would make fine additions.

___

CARBONARA PASTA SALAD

Start to finish: 30 minutes

Servings: 8

16 ounces gemelli or rotini pasta

9 ounces finely chopped pancetta

1 cup fresh peas

3 egg yolks

3 cloves garlic, minced

1 tablespoon Dijon mustard

2 tablespoons white balsamic vinegar

1 tablespoon lemon juice

1/2 cup mild olive oil

Salt and ground black pepper

1 cup grated Parmesan cheese

3 scallions, thinly sliced

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavor, cover and refrigerate for at least 1 hour.

Nutrition information per serving: 560 calories; 270 calories from fat (48 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 110 mg cholesterol; 48 g carbohydrate; 3 g fiber; 3 g sugar; 20 g protein; 810 mg sodium.

Janice Leach | Contributor

Here is our strategy for an almost instant garden.

1. Pick one shopping site. It may be tempting to comparison shop all over town, but going to one site will speed up your plant acquisition. For us, that place is the Ann Arbor Farmers’ Market, open Saturday from 8 a.m. until 3 p.m.

2. Make a list. Note what you want to make sure to get, maybe favorites from previous years. Buy what you want to grow — what you like or what is economical for you. Make some decisions ahead of time so you don’t end up with too many surprises, but consider trying a new plant that you’d like to grow and prepare at home.

3. Travel in pairs. If you are going to the farmers’ market and want easy parking, you should have already been there. The best back-up strategy is to have a driver and a shopper. The driver can search for parking while the shopper shops, and they can meet up inside. If there’s no parking to be found, you just saved a dollar by having the driver circle while the shopper shops.

4. Do a quick run-though. Circle the stalls and scope out the selection. We have a couple favorite growers but we like to see what’s available. Prices are going to be comparable overall, but watch for any special offers or deals on a whole flat of 12 plants.

5. Select healthy plants. When making your choices, examine the plants. Take the time to look up close. Choose green, leafy, compact plants. Avoid spindly, pale plants. Avoid plants with blossoms. Avoid plants with insects or mold. Avoid plants with overgrown roots. Healthy seedling are the best way to start.

If your soil is prepared, make an effort to get your plants in the ground today or tomorrow. If not, today is your day to prepare your garden beds by weeding and loosening the soil, if necessary.

If you are pressed for space or time, you could also consider the alternative of container gardens. You may not get as high yield from a patio tomato, but it can be a satisfying way to garden if there aren’t other alternatives.

If you aren’t in a hurry to get your garden going, by all means you can take your time. But if you want to launch your garden today as well as get everything else done, use these tips to get your almost instant garden off to a good start.

Jim and Janice Leach tend a backyard plot in downtown Ann Arbor, where they try to grow as many vegetables and other plants as possible. For the last five years, they've published gardening tips, photos and stories at their 20 Minute Garden website.

Vegetarian Thali at Cardamom.

Mary Bilyeu | Contributor

My dear friend Marcie joined Jeremy and me at Cardamom recently; Marcie and I had been counting down 'til it opened, and Jeremy was happy to share in the adventure of trying a brand spankin' new restaurant.

Marcie, unfortunately, suffers from numerous food allergies and intolerances; so Cardamom's menu — which provides a code indicating which items are vegetarian or vegan, which can be made gluten-free or vegan, which ones contain nuts or gluten — makes ordering much easier for those who need to be careful with their diets. Our waitress, Grace, was wonderfully helpful, too, in answering questions and checking with the kitchen to find out information about ingredients.

We ended up ordering an array of items from the lunch menu (available Tuesday - Friday 11 a.m. - 3 p.m.) to try numerous dishes. The dinner menu is more extensive and costs a bit extra because of larger servings; the lunch menu offers some sandwiches and other quick items, as it is designed to facilitate a fast meal — but not typical "fast food" — for busy folks who need to get back to work for the afternoon.

The vegetarian thali (pictured above) costs only $10 and is absolutely generous enough for two, to meet our mandatory Frugal Floozie Friday budget of $5 per person. I ate a huge lunch from this platter, shared tastes, and still had enough food to bring home for another meal the next day. There were dishes of chickpeas, cauliflower, spinach, and lentils; rice and naan; chutney and pickles; and even dessert, the creamy and fragrant rice pudding.

Vegetable Pakora and Onion Bhaji.

Mary Bilyeu | Contributor

A full serving of the cardamom-infused rice pudding costs $3.50. Jeremy ordered the Gulab Jamun — fried balls of dough in a sweet, rose-scented syrup — which also costs $3.50, and which he enjoyed immensely; I was fortunate to be given a small taste, to see how good they were.

Rice Pudding and Gulab Jamun.

Mary Bilyeu | Contributor

I love Indian food, so it's wonderful to welcome another restaurant offering this fabulous cuisine!

Mango Lassi.

Mary Bilyeu | Contributor

Cardamom
1739 Plymouth Road
Ann Arbor, MI 48105
734-662-2877
Tuesday - Thursday: 11 a.m. - 3 p.m., 5 - 10 p.m.
Friday - Sunday: 11 a.m. - 3 p.m., 5 - 10:30 p.m.
Closed Mondays

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The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

He's not unlike many members of his species; he can be a lot of things, but dull is not one of them. We have definitely had our difficulties over the years, with his habit of letting out his wailing meows just before the crack of dawn, destroying things in the house and plenty of other things.

Let's just say that we've come to understand each other over time and learned to compromise (in the latter case, I mean me). It's like any relationship, right?

Silver has been a faithful friend — sitting at my side (I mean trying to sit on my computer's keyboard) as I've written what is now hundreds of blog entries, reminding me that naps are good and of the importance of play and to stop and take notice of things when they happen, and so much more.

The personality of a cat (at least most cats that I've known) can be challenging for those new to the experience. Take their habit of finding a favorite black sweater and napping on it, or their indecisiveness about whether to go outside to it on the deck or to go inside and complain loudly to be let out again. Or what about their need to accompany you into the bathroom when the door is closed?

Yes, most felines do these things, and over time, as their human you just get used to them and go with the flow.

A recently posted video pokes a little fun at a few of those things and will surely provoke laughter, wherever you are.

Lorrie Shaw leads the pets section for AnnArbor.com and is owner of Professional Pet Sitting. Shoot her an email, contact her at 734-904-7279 or follow her adventures on Twitter.

Participating in our weekly photo blog is easy — simply email a photo of your pet to ppsa2mi@gmail.com any time for our weekly Pet Photo Friday feature.

Be sure to include the name of the animal(s), as well as their age and city or township of residence in your email. Photos should be 1,200 pixels wide and in .jpg format.

We put the week's photos into a slideshow, publish and promote each Friday here in the Pets section.

Lorrie Shaw leads the pets section for AnnArbor.com. You can follow her daily pet adventures on Twitter and subscribe to AnnArbor.com's email newsletters.

Does each generation have One Thing — one big national or world event — that shapes and defines it?

Do events such as the Great Depression, the Vietnam War, the assassination of John Kennedy or the 9/11 terror attacks leave an indelible mark and define a generation’s worldview?

This week, we’ve seen that One Thing can be a transformative moment, ranging from a short video about conservation and paper towels to the monumental shift in perspective that astronauts and cosmonauts have when they view the earth from space.

It can also be one’s singular strength or focus, such as the harmonica music of legendary Bluesman James Cotton. It can also be a warning that success is never based on just one thing, as the leaders of Zingerman’s know.

We’ve also seen that One Thing has many interpretations. One reader asked, “Is this the same as The Last Lecture? Trying to sum up everything in one place, or like Einstein’s search for a grand theory of everything?” Another reader said, “I like looking at lists of epitaphs and eulogies.” Journalists who write obituaries have to sum up a life in a headline or a first paragraph. It’s the one definitive thing.

It turns out that generations do have experiences in their “critical years” (childhood, adolescence, and early adulthood) that define and shape the rest of their lives, according to a just-published paper by Howard Schuman and Amy Corning.

They compiled data from surveys in seven countries, including the United States. For Americans, they examined the effects of the Great Depression, Vietnam, the JFK assassination, 9/11—and more. They examined the effects of comparable events in other countries.

Their conclusion: Certain events experienced in the critical years have “a disproportionate effect on memories, attitudes, and actions in later life.” So, maybe there is One Thing for certain generations

Do you have a singular strength or focus that is your One Thing?

What’s the One Thing that shaped your generation?

Wayne Baker is a sociologist on the faculty of the University of Michigan Ross School of Business. Baker blogs daily at Our Values and can be reached at ourvaluesproject@gmail.com or on Facebook.

Grilled Salmon with Chipotle Glaze and Pineapple Salsa

Peggy Lampman | Contributor

Grilled salmon may be unadventurous to some, but there's a reason why it's so popular as a grilling fish. The fatty flesh on salmon sears beautifully — like a well-marbled piece of beef — when exposed to the flame.

Assertive salmon also stands up to the sweet and tangy flavors of pineapple and the smoky heat of chipotle peppers.

Don’t let the ingredient lists in the two recipes be off-putting; many are the same. You can make the salsa, except for the grilled pineapple and red pepper, in advance. Grill the pineapple and pepper at the same time you grill the fish. Tent the fish with foil to retain its heat as you finish the salsa.

The recipe is great without the salsa is well. For additional grilled salmon recipes, click here.

Marinating Time: 15 minutes
Active Time: 50 minutes
Number of servings (yield): 4

Ingredients

1/3 cup honey
1/4 cup fresh chopped cilantro, plus extra sprigs for garnish
1/4 cup soy sauce
1 1/2 tablespoons minced fresh or crystallized ginger
1 tablespoon minced (canned) chipotle chiles*
4 salmon steaks

Instructions

Clean and oil grill grates. Prepare a gas or charcoal grill to medium-high heat.
Combine honey, cilantro, soy sauce, ginger and chipotles, adjust seasonings to taste.
Brush both sides of salmon steaks with honey mixture. Let salmon sit at room temperature 15 minutes, turning once, to absorb marinade flavors. Grill salmon until opaque in center, about 4 to 5 minutes on each side, basting once with remaining glaze. Serve topped with Grilled Pineapple Salsa.

*I prefer using the inexpensive canned chipotles in adobo sauce located in the Hispanic section of most area groceries.

Beer dinners, beer dinners, beer dinners. Chef Brandon Johns of Grange Kitchen & Bar is just one of many talented chefs who know what to do with food and brew.

David Bardallis | Contributor

Thursday, May 16

>> The ACBW celebration continues at Arbor Brewing, 114 E. Washington, as today brewery and brewpub workers, Michigan Brewers Guild Enthusiast members, and homebrew clubbers all receive 20 percent off all retail merchandise and half off pints all day. Time to update your summer wardrobe?

>> Ashley's, 338 S. State, also celebrates ACBW with the Coast to Coast Toast tonight at 6 p.m. Look for four of craft beer pioneer Sierra Nevada's brews on tap for the occasion, including Ruthless Imperial Rye Ale, Southern Hemisphere Harvest Ale, Torpedo Extra IPA, and this month's "Brewer's Dozen" limited release, Belgian Blonde IPA. And don't forget Ashley's is part of the Ann Arbor/Ypsilanti Progressive Craft Beer Tour going on all this week. Stop by for a passport (or a sticker for your passport) and a pint and enter to win some great prizes. Details here.

Friday, May 17

>> Arbor is tapping a firkin of something special at 4 p.m., and once again, this is a case of your correspondent advising you to pay a visit to the brewpub and find out for yourself  just what said firkin is. (Another way of saying I don't know.)

>> The brewers from Bellaire make a trip down to our neck of the woods when they take over the taps from 5-7 p.m. for happy hour at the Wine and Beer Bar of Whole Foods Cranbrook, 990 W. Eisenhower. It's a relatively tame lineup, considering some of the, um, unique things Short's brews, but I note their excellent summer seasonal Nicie Spicie is among the offerings. See the full list here.

Saturday, May 18

>> Arbor Mug Club members get some extra love today in the form of half off all pints all day. Those wishing to join this exclusive club of drinkers get $25 off new memberships. I wouldn't join any club that would have me as a member, but this strikes me as a pretty OK deal.

Sunday, May 19

>> Head back to Arbor from noon to 1 p.m. for a Meet the Brewer party and behind-the-scenes tour with head brewer Mike Moroney. You get the sense these Arbor people are taking this Craft Beer Week thing seriously, don't you? No cover, but RSVP in advance to beth@arborbrewing.com.

Monday, May 20

>> Over in Ypsilanti, Red Rock Downtown Barbecue, 207 W. Michigan, hosts its Monday Beer Enthusiast Night with special guest Blue Point Brewing. Beginning at 6 p.m., check out five drafts from this Long Island brewery, including Toasted Lager, Hoptical Illusion IPA, Sour Cherry Imperial Stout, Old Howling Bastard Old Ale, and White IPA.

Tuesday, May 21

>>Whether you entered a beer in the annual Grizzly Peak Mug Club Brew-Off or you just want to watch the drama unfold, pull up a stool at the Den, 122 W. Washington, and grab a beer while you wait to see whose brew wins the grand prize this year. Head brewer Duncan Williams and his hand-selected panel of beer geniuses will sit in judgment. But remember, regardless of what happens, everyone's a winner because beer.

>> Got dinner plans? Now you do. The Lake Street Tavern, 127 E. Lake, South Lyon, and Arbor are teaming up for the Brewfest and Feast from 7-10 p.m., featuring five courses paired with five beers. Tickets are $45; call 248-446-8898. Menu is here.

Wednesday, May 22

>> Terry B’s Restaurant, 7954 Ann Arbor St., Dexter, teams up with Bell’s for a spring feast from 6:30 to 10 p.m. Your correspondent has seen a sneak peek of the menu, and as per usual Chef Doug Hewitt looks poised to hit another home run. Here are just a few hints: Michigan Shrimp Chowder, Smoked Trout "Sandwich," Chili Bacon Wrapped Tenderloin, and Butterscotch Pot de Creme paired with the likes of Roadhouse Imperial Red Ale, Two Hearted Ale, and Black Note Stout. If there are any spaces left, you'd be crazy not to jump on one.Call 734-426-3727 for pricing and more information. Weather permitting, the deck will be open to enjoy all this al fresco.

Thursday, May 23

>> Original Gravity, Arbor, and Great Lakes are the featured breweries for the Craft Brew-Ha-Ha dinner at Paesano, 3411 Washtenaw, also taking place in the great outdoors, weather permitting. The beer and food bonanza starts at 6:30 p.m. on the patio. Call 734-971-0484 for prices and to reserve (if seats are still available); see the full mouth-watering menu here.

Notes on the Napkin

• Congratulations to both Arbor and Liberty Street Brewing, who both received medals at this year's World Expo of Beer, taking place this weekend in Frankenmuth. Arbor snagged silver in the Sour Ale category for Flamboyant Red Wild Ale and Liberty earned silver for its Glutenous Minimus Gluten-Free Beer in the fierce Specialty Beer category and bronze in Amber Hybrid for Steamy Windows California Common Ale. Now go out and drink yourself some of these award-winning brews, and see all of the winners here.
• The long-awaited bottling of Wolverine's The Gulo Gulo India Pale Lager is here: Beginning May 17 at noon, you can purchase this hop lover's delight by the bottle, sixer, or case at the Wolverine tap room, 2019 W. Stadium. Stick around for a more formal release celebration with live music and other fun in the evening, and look for six-packs in the more sensible retail outlets soon as well.
• The Farmers Market is back for the season at Original Gravity, 440 County, Milan. Hit the brewery from 5-7 p.m. every Wednesday for fresh produce from the likes of Zilke Vegetable Farm as well as happy hour prices on beer because all that shopping makes a body thirsty.
• The bus to the Michigan Brewers Guild Summer Beer Festival leaving from Liberty Street Brewing, 149 W. Liberty, Plymouth, and Witch's Hat Brewing, 22235 Pontiac Trail, South Lyon, is filling up fast. If you're looking to have someone else drive you to this signature event, look no further than Motor City Brew Tours. Get more details on bus and festival packages or bus-only tickets from MCBT, and be sure to check out the latest Witch's Hat news here.
• Your next date with beer and fine cuisine is June 25 at Grange Kitchen & Bar, 118 W. Liberty, when the beers of Dark Horse are featured alongside Chef Brandon Johns's farm-to-table courses. More information on this and other upcoming events at Grange is here.
• Another week, another correction: Grizzly Peak's 1995 throwback beer pricing takes place from May 20-26, not, as incorrectly stated by your sheepish correspondent, during Craft Beer Week.

David Bardallis is a freelance writer and editor, blogger, bon vivant, and man about town. Visit “All the Brews Fit to Pint” at AnnArborBeer.com, follow @allthebrews on Twitter, or join the "All the Brews Fit to Pint" Facebook page. He is also working on a book about Ann Arbor’s illustrious beer past and present. Email your beer-related thoughts to annarborbeer@gmail.com.

Tres leches cakes, made with three types of milk (evaporated, sweetened condensed and whole milk) are popular in Central America.

Jessica Webster | AnnArbor.com

According to a story on NPR’s food blog, The Salt, cake baking has become all the rage in Great Britain of late. There are cake clubs, not unlike book clubs, springing up all over. Sales of flour were at an all-time high in 2012, and cake cookbooks are flying off the shelves.

Reading the story on the NPR site had me inspired. Despite all my protests that I don’t have the patience or the knack to diligently follow baking instructions to the letter, I’ve been doing a whole lot of baking in my kitchen. After reading about the British baking craze, I decided it was time to master the sponge cake.

You’re probably scoffing right now. Sponge cakes? You made those in Home Ec class in sixth grade, right? Am I really admitting that they intimidated me? Let’s just say that I, until repeatedly viewing instructional videos on YouTube recently, had a little hang-up about folding in egg whites. It’s all good now.

I didn’t want just any sponge cake, however. I wanted a sponge cake soaked in delicious sweet milks, frosted with whipped cream and topped with fruit. I wanted a tres leches cake.

Though there is some debate about where they originated, tres leches cakes are popular in Central America and have, along with flan, become a staple dessert at many Latin American restaurants in the United States.

This recipe comes from the Pioneer Woman food blog, with a few slight adaptations. If you want to be really decadent, add a 1/4 cup of rum to the condensed milk-evaporated milk mixture. Just remember that you’re not cooking the rum, so the alcohol will remain in the cake.

Tres Leches Cake - recipe adapted from ThePioneerWoman.com

Ingredients
1 cup cake or all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream
optional: 1/4 cup rum

Icing:
1 pint heavy cream, for whipping
3 tablespoons sugar
2 cups strawberries, cored and cut lengthwise into 1/4 -inch slices
Cocoa powder to sift over the cake

Preparation Instructions
Preheat oven to 350 degrees. Liberally grease a 9x13-inch pan.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to completely cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. (This is where you add the rum if you are so inclined.)

When cake is cool, pierce the surface with a fork at half-inch intervals. Slowly drizzle all but about 1 cup of the milk mixture — try to get as much around the edges of the cake as you can. (My friend Kate says the cup of leftover milk mixture — minus the rum — makes for an excellent base for French toast.)

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Dust cake with cocoa powder and decorate with sliced strawberries. Try not to eat the whole thing in one sitting.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Lorrie Shaw / Contributor

For so many of us, our lives have come to encompass our pets. Co-existing with companion animals means a lot of things — how we care for them, the toys that they need and the important area of nutrition.

As Kelly Swanson, a University of Illinois animal sciences researcher tells it, when it comes to pet food, sustainability should be paramount.

But how realistic is the prospect? Swanson, who with The Nutro Co. (they produce pet food brands like Natural Choice & Ultra), propose that this area of sharing life with a pet can easily be made more sustainable.

Ingredients count

The pet food industry has grown substantially, and goodness, has it changed over the years. Walk into any pet store and you'll see shelves lined with high-end foods touting phrases like "organic," "human-grade ingredients" and "natural." The brand names even glow with references to their naturally-sourced ingredient profiles and how the food is formulated. Of course, the favorable whisper of how healthy a food is and the results that it promises to deliver are compelling.

One theory to help reduce the load on the planet requires thinking outside the box when it comes to the source of nutrients pets require to be healthy. The assertion has been made that they can be derived from broader choices in the food chain.

Case in point: protein.

Yes, pets need it to maintain their good health, and for the most part, that ingredient comes from meat — these days that's mostly chicken, beef, turkey and lamb. Buffalo and fish are other common sources, especially in higher-end brands.

Some companies promote formulas that have enhanced levels of protein, which for the vast majority of pets isn't even necessary.

It's been noted that the pet food industry is closely tied with the production of livestock and, in some respects, directly with the human food system, primarily because human-grade ingredients are used.

Animal-sourced protein is expensive to produce not only from a financial standpoint, but in terms of the environment as well. Animal protein requires more water and energy to produce than plant-based counterparts.

Much to the delight of many, some pet food companies are including more plant-based proteins in their ingredient profiles, like soy and legumes (peas) -- as well as newer-to-the-market sources like quinoa.

Vegetarian or vegan diets for pets have been popular in recent years, but not without some controversy, as I've written about in the past.

Dr. Tony Buffington, professor of veterinary medicine at The Ohio State University's Department of Veterinary Clinical Sciences, has pointed out that while canines, who are omnivores, can adapt more easily to a vegetarian diet. Cats, as obligate carnivores — meaning that the majority of their nutrition needs to be derived from animal sources — makes their nutritional needs are different.

The main caveat with feeding felines a vegetarian or vegan diet is that they usually become deficient in taurine — an amino acid essential for proper cellular function. Cats synthesize taurine at a lower rate than dogs, and it is depleted more quickly. Taurine deficiency can lead to problems with vision, and is associated with dilated cardiomylopathy, a type of heart disease.

Less is more

Swanson notes that another practice on the part of pet owners that is far from sustainable: the overfeeding of pets.

"They're being fed as much as 20 percent more than they need, so their health is poor, and you're wasting all that food," indicates Swanson.

"Especially with cats, it's very difficult."

Cats do not self-regulate well when it comes to food intake.

I couldn't agree more. Quite honestly, overfeeding is something that I see frequently and judging from the waistlines of many pets that I see, people are not getting the message when it comes to what's behind the cause of their furry and feathered friends' portly appearance.

Feeding less food is in itself a highly sustainable practice. In doing so, it has a secondary benefit: a fuller wallet.

Long term thinking

Could employing strategies like these increase the sustainability of pet foods in the future? Certainly. And that is one thing to really mull over, considering that pet owner ship worldwide is increasing, not only here in the United States.

One last thought of my own: pet overpopulation also works against the idea of sustainability as a whole. With so many homeless pets and the struggle to feed, house and care for them, it seems that the area of pet nutrition may be another area where it's important to meet the needs of the present and not put those needs of the future in peril.

Lorrie Shaw leads the pets section for AnnArbor.com. Connect with her on Google+ and follow her daily adventures as a professional pet sitter or email her directly.

Some of these criminals will masquerade as driveway re-surfacers. Wow — what luck! They were just down the road finishing a job and just happen to have enough sealant left on the truck to do your driveway.

AnnArbor.com file photo

With a wink and a nod, they will insinuate that their boss won’t even miss the little bit of sealant needed to coat and protect your driveway at a deep discount. The more greedy homeowner will think the worker has gone rogue on his employer and is going to steal a few materials from the boss so they can make a little extra cash. The homeowner will get a great deal at the boss’s expense.

This charming rogue can resurface your driveway for about a third of what real companies in the area will charge. Remember this probably is going to be a cash transaction because your new pal wants to keep it off the books so the boss won’t find out.

So, the homeowner looking for a great deal will agree to the project and then a few things will happen. First of all, the sealant is some watery black paint used to seal perhaps the undercarriage of a vehicle, not the thick tarry goo that really seals an asphalt driveway. Next, there may be a few scoopfuls of cold patch “ to fill in major leaks ” because the scammer did not realize your driveway was in such bad shape.

The unsuspecting victim will be cheated either by faulty repair materials or by extras added to the job and enforced by some rather large, rough-looking pavers who want payment “or else.” Intimidation is used to loosen up the wallet of those looking to get something for next to nothing.

Travelling “barn painters” and cut-rate roofers are another common spring and summer phenomenon. They, like their cousins in the driveway resurfacing business, use faulty materials and scare tactics at the job’s completion to make their criminal living.

Other fly-by-night home repairmen fleece their victims, by asking for some cash upfront for materials and then taking off to pick up the materials and never returning.

Take a look at who you are dealing with. Check the Internet, read the side of the truck for an address and phone number, write down license plate number on their vehicles. Are they from out of state? Copy them down and steer away from them.

The best way to avoid being taken advantage of when you need a home repair is for you to research what you need and drawing up a contract to make it happen. People who come from nowhere, are unsolicited and offer you a great deal on a home repair you don't know if you actually need, are out to make a quick buck and head for the hills.

Other strangers you will soon see in your neighborhoods — and who should be immediately reported to the police — are “students” selling magazine subscriptions. There also will be vacuum salesmen and the guys with pickup trucks with freezers in the back selling steaks and seafood. The meat and seafood is of poor quality — from dubious origins — frozen and thawed several times before it makes it way onto your grill. Call the police on these guys and have them checked out. Many do not have permits to peddle or solicit and many of the individuals hired to go door-to-door also have warrants. Do not hesitate to call 911 to have them checked or be reassured by the dispatcher those persons already have been checked out and are legitimate.

Another warm weather tradition in the area are the guys in the white van selling stereo speakers in strip-mall parking lots. These guys lead the potential customers to believe these are high-end speakers that “fell off a truck” or are otherwise “hot” — more likely stolen — and of course, a great bargain.

The fact of the matter is these guys will have receipts in their van for all the speakers when the police check them out. They scam their victims, by purchasing very cheap, junk speakers and selling them as to greedy people looking for a deal and not caring whether the items are stolen or not, as long as they are getting what they think is something for next to nothing.

The fact of the matter is you get what you pay for. A good basic barometer to determine if you are about to be swindled is this: If it seems too good to be true, it probably is and you are about to be victimized by a con artist.

The elderly and those with mobility issues also should be on the lookout this time of year for the criminals posing as meter-readers or guys from utility companies with unmarked pickup trucks. These guys will have work vests, hard hats and clipboards, hoping to gain access to your home in search of a leaky sewer line, gas line, or any other phoney excuse to target a homeowner not able to get around well in their basement.

They will then either head upstairs to get some tool or will have a partner sneak in and steal envelopes of cash and other valuables seniors have in their kitchens or office areas.

Legitimate utility companies will announce when they will be in the area and for what reason. Their personnel will be in clearly-marked company vehicles.

They will not mind if you call the police to have them checked on. Remember while doing so, to keep these “inspectors” outside until the police check them out or reassure you these workers are legitimate.

Keep your eyes peeled and do not get greedy this summer to avoid victimization.

Lock it up, don’t leave it unattended, be aware and watch out for your neighbors.

Rich Kinsey is a retired Ann Arbor police detective sergeant who now blogs about crime and safety for AnnArbor.com.

Black Bean Burgers

Peggy Lampman | Contributor

I’m reluctant to quote statistical data linking patronage of fast food chains to high obesity rates; so much material is circumstantial, biased, and, therefore, skewed.

Except data mined from the University of Michigan’s School of Public Health. Information gleaned from their studies regarding global populations, their eating habits, and relativity of fast food consumption to obesity are the Holy Grail; empirical proof linking fast food to health problems. (That I’ve lived in Ann Arbor over 30 years, and am a proud U-M alum is a side note.)

I kid, I kid. But, seriously, when googling information regarding this topic, press quoting U-M studies that link fast food to obesity rates are the first to appear on my screen.

Hardly a surprise since most fast food measured is extremely fattening and unhealthy, the consumption of which has reached epidemic proportions. According to recent statistics from Pew Research Center, in America alone, 50 million people are served daily from a fast food restaurant. For their research purposes, fast food is defined as “...food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away.”

Some of the ingredients in the burger.

Whatever your definition, Americans chow down a heck of a lot of burgers, fries and shakes. And as global markets flatten, other nations are catching up. One can understand the allure. When you’re hungry, on a budget, and too exhausted to cook, the myriad of ready made meals dotting thoroughfares are tempting.

And you can dump me and Richard into those fast food stats; we never seem to find time to pack that bento box with soba noodles and edamame to enjoy on our drives up I-75. I can hear, smell and taste the backfire from those car emissions now: bleck! Staring at bugs splattered across a windshield while inhaling a burger that sacrificed our planetary rain forests? How consummately ungreen.

So why can’t inexpensive fast food be healthier? And if some chain does manage to whip up a nutritionally sound menu, would we eat it?

Dried, rehydrated mushrooms lend a meatiness to the burger flavor.

Healthyish options at fast food chains can be found. Burger King, for instance, offers a Morningstar Veggie Burger (410 calories), the eating experience varying as to length of time the patty is microwaved. Sadly, the whole wheat bun they once offered has been replaced with a pillowy white bun — at least at the chains I’ve frequented — but hey, animal welfare issues are silenced.

We’re quick to throw blame at fast food restaurants, but when’s the last time you saw someone chained to a golden arch, force-fed a quarter pounder with super-sized fries?

Mr. Bittman proposes a McBitty’s menu, his take on a healthy, yet affordable, burger, fries and shake, which I recreated in my kitchen. Umami flavors of porcini and soy lend an unctuous meaty flavor to the burger, but the meal took more than an hour to make. Hardly fast. I’m sure, however, some savvy chain could stream-line his prototype — they’d have my bucks and blessing.

But if they can’t think outside the bun, can whole grain be an option?

(I tweaked quantities in Bittman’s recipe and substituted quiona flakes for the oats. I’ll post the shake and fries recipes on Monday.)

Time: 35 to 45 minutes using cooked beans
Yield: 6 medium-sized burgers

Ingredients:

1/3 cup dried stemless porcini mushrooms
3 cups cooked or 2, 15-ounce cans black beans
1 teaspoon chopped garlic
1 cup quinoa flakes, or more if needed
3 teaspoons smoked paprika or chili powder
1 1/2 teaspoons cumin
1 tablespoon soy sauce
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2-4 tablespoons olive oil
6 whole grain buns, plus condiments

Directions:

1. Soak the mushrooms in hot water for 5 to 10 minutes or until softened; roughly chop.
2. Put the mushrooms, beans, garlic, quinoa flakes, spices and soy sauce in a food processor. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add quinoa flakes to thicken, or liquid to thin, as needed. Stir in cilantro.
3. Shape into 6 patties; let sit for 5 minutes. (At this point they may be refrigerated, covered, up to 3 hours.)
4. Put 2 tablespoons oil in a large skillet over medium-low heat. Cook burgers until crisp on one side, about 5 minutes. Flip and cook until they are crisp on the other side, another 5 minutes or so, adding additional oil if needed. Place in buns; pass the condiments.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.