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PLEASE NOTE: In the autumn of 1995, we hatched the idea for a free, local gardening publication. The following spring, we published the first issue of Michigan Gardener magazine. Advertisers, readers, and distribution sites embraced our vision. Thus began an exciting journey of helping our local gardening community grow and prosper.
After 27 years, nearly 200 issues published, and millions of copies printed, we have decided it is time to end the publication of our Print Magazine and E-Newsletter.
We will continue to update our Website with articles and enter current gardening events in our website Event Calendar. All the best wishes for 2024 and beyond.
NPR:
Most mornings, NASA space engineer Adam Steltzner wakes up at about 3 a.m., and before he can coax his tired body back to sleep, his mind takes over. And he starts to worry.
Eventually Steltzner gives up on sleep and heads into his garden where, just as first light reveals the sky, all that thinking can turn into doing. And finally, a little peace.
It’s amazing what some will do just to keep a lawn green…
Associated Press via NPR:
INDIANAPOLIS (AP) — When this summer’s drought turned her prized lawn brown, Terri LoPrimo fought back, but not with sprinklers: She had it painted green, making her suddenly lush-appearing yard the envy of her neighborhood.
The Staten Island, N.Y., resident and her husband, Ronnie, hired a local entrepreneur to spruce up their yard by spraying it with a deep-green organic lawn dye. By Monday, the couple’s property was aglow with newly green blades of grass and no watering needed to sustain it.
“It looks just like a spring lawn, the way it looks after a rain. It’s really gorgeous,” said LoPrimo, a 62-year-old retiree.
So, why do store-bought tomatoes lack the taste that many of us remember as kids? Blame aesthetics according to a recent report in Science Magazine:
The next time you bite into a supermarket tomato and are less than impressed with the taste, blame aesthetics. A new study reveals that decades of breeding the fruits for uniform color have robbed them of a gene that boosts their sugar content.
The finding is “a massive advance in our understanding of tomato fruit development and ripening,” says Alisdair Fernie, who studies the chemical composition of tomatoes at the Max Planck Institute of Molecular Plant Physiology in Potsdam, Germany.
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