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Bringing Nature Back
by Sarah Marcheschi - July 2015
If you’re planning to visit the Fermi National Accelerator Laboratory in Batavia, Illinois, the only U.S. Department of Energy site open to the public, you’ll need to have a photo ID ready. But once you clear the security checkpoint, pick up your map and pass through the gates, one of the region’s largest natural areas restoration projects awaits you.
The vision of Northeastern Illinois University professor Robert Betz, the reconstruction of Fermilab’s native tallgrass prairie began as a 9-acre planting in 1975 and now comprises almost 1,000 on-site acres, with more planted every year. Mowed paths cut through thick swaths of grasses and wildflowers, and trails for bicycling wind throughout the property past lakes, ponds and laboratories. The outdoor spaces teem with wildlife such as birds, deer, geese, amphibians and reptiles, even a herd of buffalo, brought in to acknowledge Fermilab’s connection to its prairie heritage. >> read article
A Love Affair
by Adele Kleine - July 2015
Put a Rainbow in the Kitchen
by Karen Atkins - July 2015
How To Make Potpourri
by Denise Schreiber - July 2015
The original French term for potpourri meant “rotten pot,” referring to the moist method of pickling flowers and leaves. More common now is the dry method using flowers and leaves that are picked just as they reach maturity full of fragrance and color. It also incorporates seeds, spices, dried leaves and flowers, berries, dried fruit slices, barks, seedheads and cones to add a variety of textures to the mixture. The best potpourris have a subtle, natural scent that comes from the combination of all natural ingredients. Different ingredients contribute aroma, texture, color and bulk. Many herbs contribute fragrance as well as color and texture. >> read article