1. Lock it Up – Lock your computer so you’ll have to enter a password to access it. This is the easiest option, but only regulates access, not use. In order to set a password for your computer, go to your computer’s Control Panel and click on User Accounts and Family Safety. From here you can change your windows password, add or remove accounts, or set up parental controls.
2. Encryption – You may be interested in creating a secure encrypted container on your computer as well. You can create files that no one else can even see on your computer! The article recommends TrueCrypt, which is a free program.
3. Deep Freeze – Yes you read correctly, deep freeze. I don’t mean the type that is in your garage and holds the extra ground beef and pork chops. Deep Freeze is a program that allows you to do anything to the computer – delete files, install random programs, download unnecessary applications – and the computer goes back to its original form with a restart. Pretty cool idea, and only costs $35.

In an upcoming TKT we’ll take a look at internet security and restrictions.

These are just a few of the ideas on how to child-proof your computer. To find out more, check out the article at http://www.online-tech-tips.com/computer-tips/7-ways-to-child-proof-a-computer/.

Carbonite is an online system that backs up files automatically. The website encrypts your files and backs them up safely offsite to ensure security. Carbonite’s website offers many different plans for Home and for Business that range from holding 250 GB to unlimited data.

A neat new thing is that Carbonite now offers a mobile app as well. Not only does it backup information; it also provides protection for your device if it gets stolen. If your mobile device gets stolen or lost, you can lock your phone, make it ring even when it’s on silent or vibrate, activate the camera to take a photo of the person who has your phone or “destroy” the information on the device by taking it back to the default settings. All of this is free, and you can back up as many photos and videos as you want and access them through the app from all your mobile devices and from your Mac/PC at account.carbonite.com.

You can download it for free for your Android device at http://www.carbonite.com/ref/lGad-ymgPgE1 or for your Apple iOS device at http://www.carbonite.com/ref/AOes-ymgPgE1

“It’s a reality of the Internet that sites are constantly starting up, shutting down or getting acquired. But that doesn’t make the loss of a beloved site any less upsetting or inconvenient for its faithful fans.

To preserve your sanity, and your data, here are a few tips for handling the death of a favorite website or service.

Pay attention to warnings

Most sites won’t shutter without giving their users official notice. To avoid being caught off-guard, read any updates, e-mails, blog posts or tweets from the company warning of major changes or sharing goodbyes.

There are also less obvious signs. When a company starts neglecting a site’s design or features that could mean its shifting resources to other projects or running low on money.

Google Reader’s last significant update happened in late 2011. Nearly a year and a half later, Google finally announced the beloved RSS reader was being “retired.” So ask yourself, does a site seem like it’s stayed exactly the same for the past year, unloved and a little retro around the edges? Does it still have a button to share content on Google Buzz but nothing for Pinterest?

Save your data

A site shutting down can be especially upsetting if you’ve invested time in it, become part of a community, or created or uploaded content. Blog posts, photo libraries, bookmark collections, conversations, messages, friend networks and carefully curated folders of RSS feeds will typically disappear with the site.

Most services do the courteous thing and offer a way to save data. Posterous added a way for bloggers to export their sites as XML files before it closed. Google has a site dedicated to exporting data from all its various services called Google Takeout. When a major site announces it is closing, competing sites often step up and offer ways to transfer content directly to a new blog, RSS feeder, album or other service.

But not all companies follow these rules. When NBC shut down EveryBlock, the announcement was sudden and the closure immediate. There was no way for community members to preserve or download the lively discussion threads that were the heart of the site, and they weren’t publicly archived.

If you have valuable content stored on a site, make periodic backups, even if you think that company will be around forever.

Stay in touch

If a site includes a strong community, find other ways to connect with the friends and contacts you’ve made once it is offline. Even when you can export your own data, connections with other people will disappear with the site.

Delete your profile

Once you’ve extracted all the content you need from a dying site, consider hitting the self destruct button on your profile. Any information left on the service can linger on the Internet for years, and personal information might even be sold off to other companies.

When people abandoned MySpace for Facebook’s greener pastures, many left behind old profiles adorned with what seemed like hysterical photos at the time. Now those people are older, perhaps trying to get jobs or dates, and old MySpace pages still haunt their search results. Unless you remember your password, getting rid of old profile pages can be difficult.

Find an alternative

Once you’ve been dumped by a favorite website it can be hard to learn how to trust again. Early adopters are used to constantly signing up for new services that close months or a year later. But most people might be hesitant to jump right in and invest time and energy in a new site.

When you are ready, there are some things to consider when choosing a replacement. New startups are still finding their legs and could be bought or go under, but if you don’t mind the uncertainty, they often have some of the most exciting new designs. Look for sites that offer ways to import your old data, and if you crave stability, for companies that are profitable and still growing.

There are many good alternatives to Posterous vying for the attention of the newly homeless bloggers. WordPress is established and dependable, Tumblr is easy and attractive, and newer companies like Medium are exciting, but their futures are uncertain.

If you can wait a bit, two Posterous co-founders are working on a new project called Posthaven. They pledge never to sell the company and to keep all URLs online no matter what. “This one is made to last forever,” reads the site’s tagline.

Forever is a pretty bold promise online. Make a backup, just in case.”

For more great technology content, check out CNN’s Tech site www.cnn.com/TECH/.

The Pump Boys are four gas station fellas who don’t do much car repair when beer is available. The Dinettes run the counter at the adjacent Double Cupp Diner and can sing up a storm when they want to.

The action takes place on Highway 57 between Smyrna and Frog Level, North Carolina and is a celebration of the rural south, in the best possible way. The score, a hummable combo of country, southern rock, folk and blues, captures the culture perfectly.

Director Debra Gillingham has been down the “Pump Boys” road several times, including her production at an Actors Equity house in Richmond. She loves the show and her casting was inspired: The actors who play three of the Pump Boys are in a real band, the Brent Stimmel Band here in Wilmington. They bring a sense of team performance to the table that would have been unlikely with actor/musicians who had never worked together before.

This show was nominated for a best musical Tony award when it played on Broadway. It ran for four years in Chicago, hardly the hotbed of southern culture, which gives an indication of its staying power. It’s only in Wilmington for two weeks, so let the word of mouth begin.

On stage this month

May 3, 10, 17, 24, 31: “Murder on the Set”

TheatreNow

An interactive murder mystery dinner show written by Hank Toler.
Doors open at 5:30 p.m, show at 6:30 p.m.
Tickets $42, $30 for children under 12. Tickets include show and a three-course meal.
For more information, call 399-3669 or see www.theatrewilmington.com,

May 3-5 and 10-12: “The Great American Trailer Park Musical”

May 23-26, May 31: “Brooklyn, the Musical”

City Stage

Performances begin at 8 p.m.

Tickets $18-$22

For more information, call 264-2602 or visit www.citystagenc.com.

By Tom Pechar, LOL contributor

My grandmother was born in the spring of 1899 in a spot near Tazewell in the Virginia mountains called Burkes Garden. My great-grandparents did not own any land but were reported to live in a small log cabin on property owned by a relative. During the long winters, my great-grandfather made a living for his large family by splitting chestnut logs into rails and whittling ax handles from hickory saplings.

I was determined to find the site of the cabin where my grandmother was born. A native of “the Garden” told me he knew just where the Pauley family had lived, and he agreed to take me there.

It was a cold, late-spring morning when his old four-wheel-drive left the pavement and carried us up the dirt road closer to the site. When the dirt road changed to a path, we left the truck behind and continued on foot. Soon we came to a strong flowing spring which today provides water year round for thirsty hikers who venture off the nearby Appalachian Trail. My guide for the morning told me that the spring had also been the water source for the Pauley family.

Not thirty feet from the spring, I saw them. In the middle of a now-grown-up clearing, with dogwood and redbud nearly in bloom, rested a row of daffodils. A walk around the clearing revealed the remnants of foundations for a cabin and several outbuildings.

I sat on the stump of what had been a large chestnut tree and took in the sight. In my mind’s eye I could see the small cabin with a sleeping loft. Stones from what was once the chimney could still be seen on one side where a fire would have been kept going all day and night for years to cook over and keep the cabin dwellers warm.

I could hear the moans and cries of a mountain mother giving birth over a century ago to the little girl who would become my grandmother. With a midwife to comfort her, she would repeat the process seven times in her life.

As if they were still there, I could hear my great-grandfather cry out some twenty-four years later for his oldest son to quick, go get the doctor because he had a pain in his shoulder that was killing him. Before help could return, Creed Pauley would die from apparent heart failure. It was said that he split one hundred rails on the day he died.

I could see, hear and feel these things all because of a row of daffodils planted over a century before that contained the clues of lives long gone.

What transports your mind to another place or a long forgotten memory? It might be as simple as a flower, a sound or a scent. For many, the lingering smell of salt water reminds of times long past, relationships that have come and gone and memories only preserved between our ears.

Let yourself go. Find your own stump or a small spot of sand, and while you are reflecting over patches of flowers or blowing breezes, don’t forget to smile and do something to make memories for another day. Take someone along with you. They will be glad you did.

By Steve Spangler, LOL Contributor

Hours: Tuesday-Sunday, dinner beginning at 5:00

Price range: $19-$28

Jerry’s restaurant has been a Wilmington favorite among discriminating diners for more than 20 years. The intimate dining spot serves about 50 guests for dinner only. In the past year, the restaurant introduced less expensive small plates while maintaining the integrity of the elegant choices.

Starters include Baked Brie en Croûte, Quail Breasts and a crispy Southern Fried Oyster Salad. Caesar and mixed baby green salads are always on the menu as is a soup of the day.

Entrées offer a daily catch, often local. The Goat Cheese Crusted Grilled Grouper was very tasty, and the Horseradish and Crab Laced Yellowfin Tuna was nicely presented and flavorful. Also available are Seared Sea Scallops, a Grain Mustard Crusted Lamb Rack or the traditional Filet Mignon. The Southern Fried Seafood platter includes shrimp, oysters, scallops and flounder.

All entrées are elegantly presented and include a starch and vegetable. You can order wine by the glass or the bottle, and cocktails are generous and reasonably priced. For dessert, guests can indulge in fresh key lime pie or tiramisu, or enjoy a liqueur-infused coffee.

Service at Jerry’s is professional and friendly, and the ambience is quiet and comfortable. The single dining room has several small tables in white cloths with a small plant or vase of fresh flowers. Dark wooden blinds, a full wall of mirrors and dim lighting provide a bright yet intimate feeling.

Executive Chef Steven Powell began at age 17 with owner Jerry Rouse. A graduate of Johnson and Wales in Charleston, Powell worked at the Biltmore Estate in Ashville and has been Executive Chef at Jerry’s since March 2010.

Jerry’s is also well known as a catering business.

by Sandra Moulin, LOL Team Writer

Brian Moxey’s essay for 2012 is four words:  climbed, swam, biked, ran.

The 52-year-old transplanted New Yorker completed the Escape from Alcatraz Triathlon. Then he and two friends climbed Mount Kilimanjaro in Tanzania, Africa.

Moxey began swimming when he moved to Wilmington in 2001. He is the founder of Topsail Island’s Dolphin Dip Extravaganza on New Year’s Day.

“Swimming led me to understand how beautiful our surroundings are. It’s made me appreciate the water and the beach, which makes it easy to go appreciate the mountains,” Moxey says. “I’m enamored with swimming across to see if you can swim from here to there. That led into ‘that mountain looks pretty far away. Let’s see if we can get there.’”

Moxey, director of business development for Coldwell Banker Sea Coast Advantage, has competed in triathlons for 10 years. He trains at the YMCA and improvises when he’s out of town. Training includes the stair stepper with a 50-pound pack on his back.

Ready for Mount Ranier

The road to Kilimanjaro began with a climb up Mount Rainer in 2011. While running with a partner in an iron-man triathlon, they planned a new goal. Mountain climbing seemed like a natural progression.

Organization and training began immediately after the race in October. In June 2011, nine people made the quest to Mount Ranier.

“Rainer is like a mini-Mount Everest,” Moxey says. “There’s not much technical climbing. It’s four to a rope team. You have clamp-on spikes and an ice ax. It’s a march to the top – a very slow, painful, slow march to the top.”

The two-day climb begins at midnight, reaching the summit at 8 a.m.

“It’s cold and windy. You look straight at your feet. You have no idea where you are. It’s really weird because you get to the top and it’s not this huge high-five moment. It’s ‘I’m really tired and cold and let’s go.’ So we probably spent fifteen minutes at the top.”

Going down is more difficult because of momentum and fatigue. Moxey says most accidents occur on the way down. The climb is often on the side of a cliff. The ascent is done at night because the snow is more prone to avalanche in the daytime when it’s warmer, he said.

To the heights of Africa

The decision to tackle Kilimanjaro came quickly. One of the Rainer climbers, a fellow triathlete and physician, signed on to do volunteer work in Moshi, Tanzania. He called Moxey and proposed they climb Kilimanjaro.

Moxey quickly hit the Internet to find a guide company and gear. He flew from Atlanta to Amsterdam to Tanzania. Three climbers teamed with two guides and eleven support people who carried the gear for the six-day climb.

“The climb was awesome. You go through four or five different ecosystems. Going up is similar to Rainer, but it’s different because you need to acclimatize. Each day we would hike up higher than we were going to camp and then go back down to camp at a lower elevation.” They climbed at night, camping in tents. On the fifth day, they began the descent.

“Kilimanjaro is really hard mentally and physically,” Moxey says. “I stopped eating; I couldn’t eat for three days because of the altitude. I was eating one M&M at a time. I lost twelve pounds. Others got sick. We saw people hallucinating. A guy died while we were up there.

“It’s incredible that you’re in Africa and it’s freezing cold – zero degrees and the wind is blowing. We summited on the Fourth of July on a full moon. We didn’t even use our headlights to climb because it was so bright. The sun was rising and the moon was still up. It was pretty powerful.”

Despite going into the climb at a very high fitness level, Moxey said he wasn’t right for a week afterwards. Nonetheless, he had a great summer vacation.

By Teresa A. McLamb, LOL Team Writer

Kentucky Derby

High on the list of many a sports fan is the elusive ticket to the Kentucky Derby. On DerbyDeals.com, it’s possible to get an infield stand-only ticket to the May 4 event for $68.

A real seat begins in the low hundreds while VIP seating (with a back on the chair) with food, drinks and the promise of rubbing elbows with celebrities goes for up to $6600.

Enjoying the race on your home television can be made sweeter by accompanying it with the 2013 commemorative bottle of Woodford Reserve, the Derby’s official bourbon. If you are lucky enough to find a bottle (it’s released in only 46 markets nationwide) it will run you about $44.

You can schmooze with local celebs at the annual Mint Julep Jubilee sponsored by Junior League of Wilmington. From 4- 9 p.m. on Derby Day on the grounds of Poplar Grove Plantation in Scotts Hill, the bash includes live race coverage, a raffle for great prizes, live music, a best hat contest, Mint Julep station and southern food buffet. Tickets are $50 and can be purchased online from the League’s website. Attire is, of course, garden party.

The Kentucky Derby has run continuously at Churchill Downs, near Louisville, Kentucky, since 1975. The 139^th Kentucky Derby airs 4-7 p.m. May 4 on NBC.

Carolina Beach Arts Festival

The inaugural Carolina Beach Street Arts Festival is 10 a.m.-6 p.m. Saturday, May 18 at Cape Fear Boulevard. Assisted by the Arts Council of Wilmington, Cameron Museum of Art, Wilmington Art Association and the Carolina Beach Arts and Activities committee, the festival will feature visual, culinary and performing artists.

This year’s theme is A Day at the Beach, which will be demonstrated by batik artists. Public participation is also encouraged.

The event will include cooking demonstrations. Gourmet, vegan, natural foods and other categories of food art will be included. A stage area will feature scheduled programs and street performers will roam the venue.

Artists will be showing and selling fine arts and crafts throughout the day.

Orange Street ArtsFest

ArtsFest 2013 brings more than 55 artists from Wilmington, North Carolina, South Carolina, Virginia and Tennessee to the downtown streets around the Community Arts center in the historic USO building (Orange and 2^nd Streets) for a two-day show and sale.

In its 18^th year, the event brings together potters, jewelry makers, woodcrafters, glassblowers, oil and water color artists, and much more. The show features original works in acrylic, oils, watercolor, sculpture, drawing, graphics, wearable art, leather, jewelry, clay, glass, fiber, metal work, or mixed media. There will also be food vendors, live entertainment and special programs.

While there, the public is invited to tour the World War II exhibits in the Community Arts Center. There may also be artists exhibiting inside the building.

The show is 10 a.m.-6 p.m. Saturday, May 25 and 10 a.m.-5 p.m. Sunday, May 26.

By Teresa A. McLamb, LOL Team Writer

We had lived our entire married life with the George Foreman electric grill and apparently this was no longer cutting it (although our teenage son Edward probably had something to do with suggesting a “real” barbeque). After consulting with a few people, we decided to go for it.

We got a charcoal grill and had our first real cookout. Even though the coals were damp and my hands smelled like lighter fluid, the food was delicious: baby back ribs cooked low and slow, with a side of cole slaw (for the recipe, google KFC Cole Slaw). A new era for the family began.

North Carolina is part of the famous Southern barbecue tradition, all regions being different and with their own unique flavors and secrets. Since I am a transplanted New Yorker, I went to one of my sources, a man who has shared books, food, and stories with me in my time here in Wilmington, “Mr. Artie.” Before I could ask for an interview, he presented me with a book, “Tar Heel Barbeque.” His original was well-worn, with places he had been to checked off, and places worth returning to starred. As for Wilmington, he said, Flip’s, Jackson’s and A and G in Carolina Beach are his favorites.

Artie Lafon grew up in the area watching his father “cook the steaks till there was no hint of red at all.

“The best part was the fat that was burned to a crisp,” he said. “Otherwise you really gave your jaw muscles a workout.”

Lafon’s own grilling career began in 1992 when his wife bought him a Sears Kenmore Kettle grill, which he still uses. He has added two more grills to his stable housed in a lean-to in his back yard.

All his grills use charcoal, or charcoal and hardwood such as hickory or oak (“Do not use pine,” he advises). Lafon was influenced by a couple of books, including one by “Big” Bob Gibson and Bob Garner’s “North Carolina Barbecue: Flavored by Time.” He offers three main suggestions: Cook low and slow; use indirect heat; and have patience. Resist the temptation to keep opening the hood to check on the food.

Lafon lists his specialties as the “bacon burger dog,” a hot dog wrapped in a hamburger wrapped in bacon, ribs, pork roast (shoulder, picnic, or butt) and flank steak. From the roast comes his famous chili, a repeat winner at the Cape Fear Elementary School Annual Relay for Life Chili Cook-Off. To protect his reign, Lafon would not reveal his chili secrets.

Lafon loves his meat, and his grilling. His favorite remains simple hamburgers, seasoned with Montreal Steak Seasoning and salt and pepper and using 80/20 meat. He shared a few recipes with me.

Rocky Point Ribs Artie Style

• Two slabs baby back or pork ribs
• Dry rub of salt, pepper, cumin, cayenne pepper and brown sugar
• Well’s Rib and Chicken Sauce

Apply rub to the ribs and let sit for a bit. Prepare coals in a funnel, spread on half the grill, adding hard wood if you like. Place meat on grill away from heat. Cover. Resist the urge to check on them.

Cook low and slow for 4-5 hours. Ribs are done when they break after picking up one end with tongs. Baste with Well’s Sauce (available at Well’s Pork Products six miles north of Burgaw). Cook an additional 20 minutes and serve.

Pork Butt Brisket

Take a 5-6 pound pork butt and cook low and slow, fat side up (so it bastes itself). After six hours, flip it and cook for two to three more hours. Then make slits in the meat and top with either a thin vinegar-based sauce, or Big Bob Gibson’s White Sauce (mayo, water, apple cider vinegar, lemon juice, horseradish, salt, pepper, cayenne pepper, sugar). Gibson’s sauce recipe is available on line, or use the above ingredients to taste. Keep cooking 8-10 hours until you can pull the blade out cleanly. Let settle and either pull it, or chop it with a meat cleaver. Add additional white sauce or your own favorite. Serve on buns with cole slaw.

Flank Steak

Take a 3-pound flank steak and smear a paste of Worchestershire sauce and beef bouillon over the entire thing. Cook low and slow for 4-5 hours, then wrap in foil for five hours. Keep the juice. Slice thin and serve with roasted veggies and salad.

By Chris Wirszyla, Ph.D. LOL Team Writer

Food for all

By Shelagh Clancy, LOL Editor

Diane and Jay Merritt walk the talk when it comes to food. The Rev. Merritt and his wife head up Manna Ministries, a monthly food distribution in Leland that provides up to 120 families with urgently-needed groceries.

Pulling together donations from local stores, banks, clubs, churches and individuals, the group stores food at Closer Walk Church (between Napa and Ace Hardware) and opens the back doors at 9 a.m. the fourth Saturday of each month to a waiting line of hungry residents.

“Unemployment is about 12.2 percent here,” says Jay. He estimates the average age of those seeking food to be about 55.

“They were probably employed in 2007-2008,” Jay says. “They lost their jobs in the crash.”

“They may not be eligible for unemployment and they don’t qualify yet for Social Security,” Diane says.

The couple sees a growing number of large families seeking help in which adult children have moved back home with their parents. Grandparents may live there too. They see “the new homeless,”  people who sleep on friends’ couches or live in campers in a back yard.

Some faces now stand on the other side of the table, though.

“Some have gone on to become volunteers,” Jay says.

Manna Ministries is always in need of volunteers and donations. To help,  visit mannaleland.org.

At the grill

The Merritts are empty nesters with one child married and another away at college. They both enjoy grilling, though more often it’s Diane on the back deck warming the grill.

“We grill a lot in the summer so the house doesn’t heat up,” she says.

• A favorite dish is salmon basted with a mixture of honey and brown sugar melted together with crushed pecans added. They like to grill potatoes with butter and serve it with a pot of beans with Italian seasoning.

• The Merritts wrap vegetables such as squash and peppers in foil, add butter and garlic, and grill.

• They might add Old Bay or jerk seasoning to seasonal fish from the store up the road.

• “When we do hamburgers, we get the 93 percent and make our own patties,” Diane says. The low fat content means the burgers won’t drip oil and flame up.

“You have to experiment with what you use so it doesn’t flame up,” Jay says.

“I have herbs in the garden and we can flavor with those,” Diane adds.

• The couple likes to grill corn on the cob right in its husks.

“Soak it in water for 20 minutes and grill it for 10,” Jay says.

Although the Merritts can’t say enough good things about Mae Ploy sweet chili sauce from Thailand, they also gave us their recipe for red barbecue sauce.

Merritt’s Barbecue Sauce

• 3 Tbsp. chopped onion
• 2 Tbsp. butter
• 2 Tbsp. sugar
• 2 Tbsp. vinegar
• 1 Tbsp. Worcestershire sauce
• ¼ cup lemon juice
• 1 cup ketchup
• ½ cup chopped celery
• 1 cup dry mustard
• Salt
• Pepper

Melt the butter in a skillet and cook the onions until tender. Add the remaining ingredients and cook so flavors can blend, about 15-20 minutes.

Makes 1-1/2 cups of barbecue sauce.

Birds like and need water for drinking and bathing. An artistic birdbath makes a great garden focal point.

Place your new garden accessory in an open space that’s fairly close to overhanging branches. The birds will feel more secure if they can see any feline attackers well before the final pounce. The branches give them a quick place to go should Morris sneak up on them.

Make sure the bowl has gentle side slopes and is no deeper than three inches in the center. If you already have a birdbath that’s too deep, add stones or pebbles to give your fine feathered friends something to stand on.

I like to add a couple of stones that rise above the water level to give bees and butterflies a place to go for a drink without drowning.

Clean water is important, too. Replace the water every few days and scrub the bowl periodically to remove algae and other crud. This will also prevent your birdbath from becoming a mosquito breeding ground.

We’ve added water. Now, incorporate some food and shelter.

Sunflowers are easy-to-grow annuals that produce seeds that chickadees, cardinals, goldfinches, blue jays and others love. All you need is plenty of sun and decent soil that’s well-drained.

If you have plenty of space, consider using serviceberry or “sarvis tree.” It’s Amelanchier if the Latin turns you on. This large shrub reaches 20 feet or so and produces berries that make a great pie, but the birds won’t let you find that out. They’ll eat every juicy fruit at the precise moment of ripeness. Add it to back of the shrub border and you’ll be able to enjoy the white flowers in March even if you miss out on the pie.

Other bird-friendly plants include zinnias, purple coneflowers, snapdragons, coreopsis, dogwoods, viburnums and ornamental grasses like switch grass.

Hollies are great for food and shelter. Selections like ‘Nellie R. Stevens’, ‘Burford’ and ‘Needlepoint’ produce lots of attractive and nutritious red berries. Our native American holly (Ilex opaca) is great for the birds but doesn’t transplant very well.

Remember that individual hollies are male and female. The males won’t produce fruit but are necessary for pollination.

By Al Hight, LOL contributor