| Next Week on the Show
| Saturday, May 15 8-9am PDT, 11am-Noon EDT
 Are aches and pains or even worse, injuries, keeping us from enjoying our gardens? What about neck, shoulder and arm pain or stiffness from too much repetitive movement or long hours at the computer? Call the doctor! Gail Dubinsky, MD, is a soft tissue orthopedic physician and experienced yoga instructor who will teach us about preventing, minimizing and treating garden or work-related injuries. Visit her website at www.rxyoga.com for more information about her practice, DVDs and CDs. From Oasis Water Efficient Gardens, Bob Reidmuller will dish up another lovely and water-thrifty selection, Aeonium 'Party Platter'. Call John, Sharon, Bryan, Dr. Gail Dubinsky or Bob with your questions at 1-866-606-TALK (1-866-606-8255).
Sunday, May 16 8-10 am PDT, 11am-1pm EDT
 From Bainbridge Island, Washington, editor Nancy Rekow will introduce us to a very special 86-year-old-lady in her book, "Minnie Rose Lovgreen's Recipe for Raising Chickens." In addition to learning "eggs-actly" how to care for chicks and hens, Minnie Rose's advice is a guide on how to live life to the fullest. Go to www.nwtrilliumpress.com to learn more about this charming book. Garden expert Lance Walheim gets "down and dirty" telling us the who, what, how and whys about grubs.
 Opening our second hour will be Molly Boxer, director of one of New England's oldest and most respected public gardens, the Berkshire Botanical Garden. Located in Stockbridge, Massachusetts, Molly will guide us through this wonderland featuring more than 3,000 plant species and varieties that are indigenous to or that thrive in the Berkshires. In addition she will share some insights about how we can creatively transform humble garden accessories such as sheds or seats into incredible outdoor features. Learn more at www.berkshirebotanical.org. Call John, Sharon, Bryan or our guests with your gardening questions at 1-866-606-TALK (1-866-606-8255). |
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| Sanctuary
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Gardens buffer us from the stresses and demands of everyday life. My favorite nurturing place is a modest pond with a stair-stepped stream located near a shady nook at the back of our home.
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Did You Know?
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Wasabi has been used as a condiment in Japan as early as the 10th century. Thought to have antibiotic properties, it was served with raw fish in ancient times in the belief that it helped prevent food poisoning. While today's sushi masters prize freshly grated wasabi for its unique and tantalizing heat, modern researchers are discovering that certain chemicals offer promising medicinal and industrial uses, from preventing tooth decay to wood preservatives.
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