Yeah, it's low-level generic immigration cases. Families with kids, or individuals who came across to work and hoping to bring their families over later, stuff like that. A lot of the cases are years old, it takes a long time for these folks to move through the court system so in the meantime they are here for years (which personally I don't view as a problem, except for the handful of cases where someone's been arrested here, usually for DUI.)
They are certainly interesting. I don't know how people are "caught" or brought in or whatever, so I hope it's not as traumatic as we often hear on the news with ICE raids and whatnot. Nobody seems traumatized, and no one is detained or under arrest, they all have normal suburban addresses and such, kids in school, etc. And the cases I get are from all over the country. Most are from the southwest of course, but plenty from the other states too.
Since it's very humid here in Florida, breads go bad pretty quick. First I make sure the bagels are room temp (when they're fresh they're hot and put out steam which can encourage mold.) Next I wrap each bagel individually with plastic wrap. Doing this with DRY HANDS is also very important, any moisture added = mold within 48 hours here. Then they go either into a large Ziploc, or a clean brown paper bag. THEN they go into a bread box. This protects them from heat and light (which = mold.)
And because I only eat 1/2 bagel per meal/serving, I'll often freeze 1-2 of them so that the last two don't go stale or moldy. I just take 'em out a few hours or the night before using em, bread thaws surprisingly fast.
no subject
They are certainly interesting. I don't know how people are "caught" or brought in or whatever, so I hope it's not as traumatic as we often hear on the news with ICE raids and whatnot. Nobody seems traumatized, and no one is detained or under arrest, they all have normal suburban addresses and such, kids in school, etc. And the cases I get are from all over the country. Most are from the southwest of course, but plenty from the other states too.
Since it's very humid here in Florida, breads go bad pretty quick.
First I make sure the bagels are room temp (when they're fresh they're hot and put out steam which can encourage mold.)
Next I wrap each bagel individually with plastic wrap. Doing this with DRY HANDS is also very important, any moisture added = mold within 48 hours here.
Then they go either into a large Ziploc, or a clean brown paper bag.
THEN they go into a bread box. This protects them from heat and light (which = mold.)
And because I only eat 1/2 bagel per meal/serving, I'll often freeze 1-2 of them so that the last two don't go stale or moldy. I just take 'em out a few hours or the night before using em, bread thaws surprisingly fast.
Hope that helps.