DEAR SUN SPOTS: I get emails from the Maine Turnpike Authority with traffic updates. It appears to me that the number of traffic accidents on the turnpike is increasing. Do they keep statistics on accidents before the increase in speed and after? — No name, no town.

ANSWER: The Maine Department of Transportation, The Bureau of Highway Safety and the Maine Transportation Safety Coalition are responsible for tracking crashes and fatalities that occur on Maine’s highways. The Bureau of Highway Safety’s report can be found online, updated through 2015, at cdan.nhtsa.gov/STSI.htm. According to that report, since the speed limit went up in 2014 the amount of total traffic fatalities has stayed below the annual average from the past 10 years, but there is no detailed report or breakdown of these numbers by any other departments. Past analysis and crash reports can be viewed at themtsc.org/publications/databook/.

DEAR SUN SPOTS: Would you or a reader know how to keep garlic? Can it be kept in a jar in the refrigerator or do you have to freeze it? I have quite a few but around January or February they get soft when I hang them in the cellar. Thank you. — No name, no town.

ANSWER: According to a report from the Department of Food Science at the University of California Davis, most home refrigerators are too warm for ideal long-term storage. Garlic will last 3 to 5 months when stored under cool, dry, dark conditions but it sounds like you may already be doing this by storing it in your cellar. Your best option will most likely be to freeze your garlic.

There are a number of ways to do this, but here a few methods recommended by the UC Davis report:

Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap and freeze. To use, grate or break off the amount needed.

Freeze the garlic unpeeled and remove cloves as needed.

Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sauteing. Freeze the mixture immediately — do not store it at room temperature.

According to this same report, because garlic is a low-acid vegetable it can support the growth and toxin production of the bacterium Clostridium botulinum, which causes the illness known as botulism. Moisture, room temperature and lack of oxygen all support the growth of this bacterium so proper storage is very important for your health and safety. For more information or to read this report visit ucfoodsafety.ucdavis.edu/files/250352.pdf.

DEAR SUN SPOTS: In an effort to give back this holiday season our Lularoe team is holding a food drive and Black Friday sale at the Hilton Garden Inn in Auburn from 9:30 a.m. to 3 p.m. on Friday, Nov. 25. We will be collecting donations for the Bread of Life food pantry in Gray. With your donation you’ll receive an additional discount on your Black Friday purchase from Lularoe—a comfortable, modest clothing line. We’ll have dresses, skirts, tops and buttery-soft leggings available. Any questions can be emailed to [email protected]. Please join us in giving back this holiday season.—Aimee Griffith, Auburn.

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