内容摘要：Tech-savvy travelers can bring individual computer components in carry-ons without trouble. Graphics cards, hard drives, RAM sticks, and even full PCs in pieces are permitted in carry-ons. To avoid delays, pack parts in anti-static bags and wrap them securely. Anything unfamiliar-looking could get swabbed for explosives, but as long as it’s not ticking or sparking, you’re good to go.

Tech-savvy travelers can bring individual computer components in carry-ons without trouble. Graphics cards, hard drives, RAM sticks, and even full PCs in pieces are permitted in carry-ons. To avoid delays, pack parts in anti-static bags and wrap them securely. Anything unfamiliar-looking could get swabbed for explosives, but as long as it’s not ticking or sparking, you’re good to go.

has been part of the fabric of Food & Wine for decades, melding her boundless curiosity and itchy traveling feet with the deep scholarship and teaching that has been her hallmark through 19 books — one of which was adapted to become the acclaimed Netflix series. Harris shares on an upcoming episode of the Tinfoil Swans podcast that she grew up in New York City as the daughter of artists — her father a talented draftsman and her mother a jewelry maker — who had to defer their dreams to make a living in a society that didn't care to make a place for Black people with these aspirations.

They encouraged hers, though, and she attended an arts high school and went on to major in French at Bryn Mawr. A junior year abroad with Sarah Lawrence fully ignited the Francophilia that had been kindled by periodic adolescent trips to French restaurants with her parents, and while writing her post-college dissertation, she became the travel editor forHarris became a denizen of the world at large, finding particular pleasure in exploring theas reflected through dishes and ingredients from around the world. In the February 1991 issue of

, she reflected on the women of her family, including her Grandmother Harris who hailed from "hardscrabble Deep South," her Grandma Jones who "had more patrician origins and harked back to the kitchen of Virginia plantations manned by house slaves who turned spits, put up preserves, and served elegant meals," and her dietitian mother who honored both of these traditions."Fate has placed me at the juncture of two African American culinary traditions: the plantation Big House and the rural South," Harris wrote. She went on to follow countless pathways from that origin point, exploring her Southern roots in a 1994 menu featuring

along with spinach spiked with baked sweet potatoes, hot sauce-spiked spinach, and gingersnaps with ice cream.

Harris traveled to the Caribbean for a September 1996 feature on chicken dishes including Puerto Rico'sRetailers push back on ban

Kyle Bingham, a farmer in the Texas Panhandle, said he doesn't plan on growing hemp anymore if there's a ban. He has grown the plant on a family farm with his dad for four years and said it is one of many crops they grow, including cotton.“We've never planted more than 5% of our acres in hemp, and that's part of the business plan," said Bingham, who is also vice president of the National Hemp Growers Association. “So for us, it's definitely hard to walk away from as an investment.”

Because of a lack of federal oversight into manufacturing processes and a lack of uniform labeling requirements, it’s hard to know what exactly is in THC products sold in stores.Many dispensaries, worried about their future, have urged the governor to veto the legislation. They have defended their industry as providing medical relief to people who cannot access medical marijuana through the state's restrictive program.