TONIGHT ON GREATER BOSTON, A FILM FESTIVAL OR FOR LATINOS.

CINEFEST LATINO BOSTON KICKS OFF ONCE THEY PUTTING THE FOCUS ON LATINO EXPERIENCES ALL AROUND THE WORLD.

THEN, BEST KNOWN AS THE BOSS ON BAR RESCUE, RESTAURANT TOWARD JON TAFFER JOINS ME.

MOVIES HAVE THE POWER TO BRING PEOPLE TOGETHER AND INTRODUCE AUDIENCES TO COMMUNITIES, CULTURES AND CONCEPTS THEY HAVE NOT EXPERIENCED BEFORE.

THAT IS THE GOAL BEHIND THE CINEFEST LATINO BOSTON, WHICH WILL FEATURE STORIES FROM FILMMAKERS ACROSS THE NORTH, SOUTH AND CENTRAL AMERICA.

IT WILL KICK OFF THIS WEEK.

WE ARE SO EXCITED ABOUT IT.

ITS FOUNDER, SABRINA AVILES, JOINS US NOW.

WE JUST SAW A LITTLE BIT OF THE TRAILER.

THIS IS AN EXTRAORDINARY OPPORTUNITY TO ENGAGE PEOPLE IN THE CULTURE OF LATIN AMERICA, ESPECIALLY WHEN WE ARE SEEING A LOT OF MOVIES REPEATING THE SAME STORIES.

SABRINA: FOR ME, AS A LATINA, IT IS IMPORTANT TO FLIP THE NARRATIVE AND SHOW ANOTHER SIDE.

SHOW THAT WE ARE NOT FROM ALL ONE COUNTRY.

EVEN THOUGH WE SPEAK SPANISH, WE HAVE DIFFERENT DIALECTS INFLUENCE BY PEOPLE WHO HAVE IMMIGRATED IN THOSE RESPECTIVE COUNTRIES AND BECAUSE OF THE INDIGENOUS POPULATIONS THAT WERE FIRST THERE.

MY MANDATE IS TO SHOW ANOTHER SIDE AND TO USE FILM AS A SPRINGBOARD TO GET DEEPER INTO OUR CULTURE.

CRYSTAL: SO MUCH OF THE INDUSTRY DOES NOT HAVE THE PROPER REPRESENTATION, ESPECIALLY WHEN YOU ARE GOING TO THE BIG BOX OFFICE.

I IMAGINE THIS IS AN OPPORTUNITY FOR FILMMAKERS TO HAVE A PLATFORM THEY MAY NOT NECESSARILY ALWAYS HAVE.

SABRINA: YES, AND WE REALLY WANT TO SUPPORT THE INDEPENDENT VOICE.

I ALWAYS TRY TO TOUT LATINO FILMMAKERS DO NOT GO TO HOLLYWOOD.

DO NOT USE HOLLYWOOD AS YOUR GAUGE.

GO WITHIN YOUR CULTURE.

SEE WHAT IS HAPPENING IN LATIN AMERICA AND EUROPE TO TELL THOSE STORIES IN VERY NUANCED AND COMPLEX AND CHALLENGING WAYS.

I THINK THOSE ARE RISKS INDEPENDENT FILMMAKERS TAKE THAT WE REALLY WANT TO SUPPORT.

THESE ARE NOT FILMS YOU WOULD NORMALLY SEE ON COMMERCIAL TELEVISION.

A COUPLE OF THEM ENDED UP ON HBO, BUT HBO HAS A HISTORY OF SUPPORTING INDEPENDENT VOICES.

THAT IS REALLY WHO WE ARE.

IF YOU WANT TO SEE COMMERCIAL FILMS, YOU PROBABLY WILL NOT SEE IT AT CINEFEST.

CRYSTAL: HOW DO YOU SELECT THE FILMS?

SABRINA: WE HAVE A PROGRAMMING COMMITTEE.

A LOT OF THE FILMS ARE SUBMITTED.

WE REVIEW THE FILMS AND FLUSH OUT THE ONES THAT WE WANT TO TAKE A LOOK AT.

THEY SCORE THE FILMS.

WE SIT DOWN AND SEE WHAT IS WORKING, WHAT ARE THE THEMES, WHAT IS MISSING.

UNFORTUNATELY, WE DO NOT HAVE A PLETHORA OF FEATURE-LENGTH NARRATIVE FILMS.

A LOT OF TIMES WE HAVE TO GO TO DISTRIBUTORS AND SAY, WHAT IS OUT THERE?

WE DO HAVE THEM IN SHORTS.

BETWEEN THAT AND OUR REVIEWING TEAM AND OUR PROGRAMMING TEAM, IT IS TWO OR THREE OF US.

THEN WE DISCUSS WHAT IS RELEVANT, WHERE THE THEMES ARE THAT COULD GIVE US SOME KIND OF CONSISTENCY THROUGH THE FILM FESTIVAL.

CRYSTAL: ARE YOU LOOKING FOR SOMETHING SPECIFIC?

SABRINA: WE DO NOT.

IT HAPPENS ORGANICALLY.

WE CANNOT SAY THIS YEAR WE ARE GOING TO DO THEMES AROUND CLIMATE CHANGE BECAUSE THAT MIGHT NOT BE THE FLAVOR OF THE DAY.

WITH COVID, EVERYTHING IS A LITTLE BIT SKEWED.

THERE ARE FILMMAKERS THAT WERE NOT MAKING FILMS.

WHAT ARE THE THEMES THAT ARE COMING OUT?

THAT IS WHAT WE TRY TO DO, IS SEE CONSISTENCY SO THAT AT LEAST WE HAVE A THROUGH-LINE.

CRYSTAL: YOU -- YOUR OPENING FILM, WE HAVE A CLIP.

SABRINA: LA PECERA.

THE FISHBOWL.

THE FILM FOR ME IS VERY PERSONAL BECAUSE IT IS A FILM FROM PUERTO RICO.

IT WAS AN OFFICIAL SELECTION FROM SUNDANCE.

I SAW IT.

I LOST MY FATHER WHO WAS FROM PUERTO RICO A COUPLE OF YEARS AGO.

THE LARGEST GROUP OF LATINOS HERE IN MASSACHUSETTS ARE THE PUERTO RICANS, SO I THOUGHT WHY NOT OPEN WITH THIS, WHICH IS AN ALLEGORY IN TERMS OF WHAT IS HAPPENING NOW BETWEEN THE UNITED STATES AND PUERTO RICO.

IT IS A VERY POWERFUL FILM.

CRYSTAL: LET'’S TAKE A LOOK AT THE CLIP.

[VIDEO CLIP] CRYSTAL: A SHORT REPRESENTATION OF THAT FILM, BUT WHEN I WAS GOING THROUGH ALL OF THE FILMS, SO MANY RICH TOPICS, BUT ALSO A LOT OF FUN TOO AS WELL.

SABRINA: WE WOULD LIKE TO MIX IT UP BECAUSE WE SEE A LOT OF THESE STEREOTYPES, A LOT OF TRAUMA ON THE NEWS ALL THE TIME.

SINCE I HAVE BEEN CURATING FILM FESTIVALS, I SEE US AS A PEOPLE IS VERY CELEBRATORY.

I READ SOMEWHERE THE HAPPIEST PEOPLE ON EARTH LIVE IN LATIN AMERICA.

I THINK THERE ARE FILMS AROUND ART AND ARTISTS AND CULTURE THAT ARE REALLY IMPORTANT TO INCLUDE INTO THE FESTIVAL BECAUSE IT DEBUNKS THE MYTH AND THE LABEL THAT WE ARE VICTIMS AND WE ARE HERE -- WE ARE SO MUCH MORE THAN THAT.

WHEN PEOPLE LEARN ABOUT LATIN AMERICA, IT IS USUALLY THROUGH SOME FORM OF ART.

IT IS MUSIC OR WONDERFUL WRITERS OR WONDERFUL FILMMAKERS.

FILM IS ONE OF THOSE GENRES THAT IS AN ENTRYWAY.

CRYSTAL: HOW HAS THINGS LIKE THE WRITERS STRIKE AFFECTED THE COMMUNITY?

SABRINA: I THINK IT HAS AFFECTED ALL COMMUNITY.

I BELIEVE ONE OF MY COLLEAGUES WHO IS A UNION MEMBER SAID THERE IS A 90 OR 95% UNEMPLOYMENT.

IT HAS TRICKLED DOWN, NOT ONLY TO WRITERS AND ACTORS, BUT ALSO OTHER FILM CREW MEMBERS.

I HAVE SPOKEN TO MY OWN FRIENDS AND COLLEAGUES IN THE INDUSTRY.

THEY HAVE FELT THE PICTURE.

-- PINCH.

IF IT HAS AFFECTED THE INDUSTRY IN GENERAL, IT PROBABLY HAS TRICKLED DOWN TO BLACK AND BROWN FILMMAKERS FOR SURE.

CRYSTAL: IF PEOPLE ARE NOT ABLE TO GET THEIR BRAND-NEW SHOWS, COME TO THE FILM FESTIVAL.

SABRINA: EXACTLY.

WE WILL HAVE A LOT OF DIRECTORS THERE, SO THERE WILL BE TOPS AND Q&A'’S.

THAT ALSO SETS US APART FROM WATCHING IT AT HOME.

YOU ACTUALLY TALK WITH THE FILMMAKERS AND FIND OUT ABOUT THEIR CREATIVE PROCESS.

CRYSTAL: THANK YOU SO MUCH FOR YOUR TIME.

CINEFEST LATINO BOSTON WILL RUN UNTIL OCTOBER 5.

FOR TICKETS, HEAD TO THEIR WEBSITE.

MY NEXT GUEST HAS MADE A NAME FOR HIMSELF WITH A PASSIONATE APPROACH TO SAVING STRUGGLING BARS AND RESTAURANTS.

>> TAKE A LOOK.

>>MY NAME IS JON TAFFER.

FOR THE NEXT FEW DAYS YOU WORK FOR ME.

THIS IS YOUR MANAGER.

I HAVE NOT SEEN THAT IN 30 YEARS.

YOU ARE AN IDIOT.

YOU TAKE ONE THINK DRINK, I WILL FIRE YOU IN FRONT OF EVERYONE!

CRYSTAL: SCORES OF BARS AND RESTAURANTS NOW HAVE JON TAFFER TO THANK FOR TURNING THEIR BUSINESS AROUND.

HE IS ALSO SHOWING THAT PASSION INTO HIS OWN RESTAURANT, TAFFER'’S TAVERN, WHICH HAS THREE LOCATIONS ALONG THE EAST COAST.

HE JOINS US ALONG WITH SOME FOOD FROM THE TAVERN.

I LOVE YOUR SHOW.

YOU TOLD ME IT IS 100% REAL, NOT SCRIPTED.

JON: NOT SCRIPTED.

I SAID THAT ON MY MOTHER'’S GRAVE.

I GET THERE THE FIRST DAY, THAT NIGHT I DESIGNED THE BAR.

THE NEXT DAY I HAVE TO HAVE ALL THE RECIPES AND FURNITURE ORDERED.

THE THIRD DAY, WE REMODEL IT AND THE FOURTH DAY WE REVEAL IT.

I HAVE TO DO THE RECIPES, DESIGNING IT, GET THE MENUS PRINTED.

IT IS A PRESSURE COOKER FOR FOUR DAYS.

HOW IS YOUR BLOOD PRESSURE AFTER ALL OF THAT?

JON: IT IS ROUGH, BUT I GET THAT HUG IN THE END.

AND THE THINGS PEOPLE SAY TO ME SO INSPIRING.

THANKS FOR BEING HARD ON ME.

YOU HELPED ME WITH MY WIFE AND COMMUNICATE WITH MY SON.

WHEN I GET THAT HUG, I FIGHT THE LITTLE HARDER THE NEXT WEEK.

CRYSTAL: WE LOVE TO SEE ALL THIS FOOD HERE FROM TAFFER'’S TAVERN.

WE HAVE THE GAME DAY PLANTER.

WE HAVE THE HOT TAVERN PRETZEL.

HERBED CHICKEN, SPICY CHICKEN SANDWICH.

THE PARMESAN TRUFFLE FLATBREAD.

AND OF COURSE, THE DRINKS.

WE HAVE THE CAMP FIRE AND THE CLOUD NINE.

TALK TO ME ABOUT WHEN YOU PUT TOGETHER A MENU FOR YOUR OWN RESTAURANT, WHAT ARE YOU THINKING ABOUT?

JON: IN THE RESTAURANT BUSINESS, THERE ARE TRENDS AND STAPLES.

EVERY TREND ENDS.

I WANTED TO PROVIDE A HIGH-QUALITY TAVERN DINING EXPERIENCE.

SO YOU ARE NOT GOING TO SEE A LOT OF TRENDY THINGS.

I KNOW WHAT SPORTS FANS LIKE.

A GAME DAY PLATTER HAS GREAT PORK BELLY ON IT.

ALL OF OUR FOOD HAS A CULINARY FLARE, IT IS HIGH-QUALITY.

IT FITS FLAVOR PROFILES THAT YOU LIKE.

THAT IS THE APPEAL OF THE TAVERN.

AND OF COURSE, OUR COCKTAILS.

CRYSTAL: I WAS LOOKING AT THIS ONE.

THIS IS INTERACTIVE.

LET'’S GET INTO THIS.

THIS IS THE CAMP FIRE.

AND THIS ONE IS THE CLOUD NINE.

JON: THE CAMP FIRE IS MADE WITH MY TAFFER'’S BROWN BUTTER BOURBON.

ONE DAY I WAS IN THE KITCHEN AND ONE OF MY CHEFS WAS MAKING BROWNED BUTTER AND I POURED IT INTO A COOKING BAG, POURED IT INTO THE BOURBON, AND BROWNED BUTTER BOURBON WAS BORN.

WE PUT IT IN THE CAMP FIRE COCKTAIL AND WE SELL OVER 1000 PER MONTH OF THIS COCKTAIL.

I AM GOING TO HAVE YOU POUR THIS.

I AM GOING TO IGNITE THE WOOD.

JUST TO GET THE SMOKE GOING.

CRYSTAL: AND IT SMELLS LIKE A CAMP FIRE.

JON: GIVEN A POOR.

YOU TOLD ME YOUR RIGHT TO DRINKER.

GIVEN A SMELL, TELL ME WHAT YOU THINK.

CRYSTAL: I LIKE THE BIG ICE CUBE.

LET'’S GIVE IT A TASTE.

THAT IS TASTY.

JON: DO YOU TASTE THE BROWN BUTTER?

CRYSTAL: IT IS SWEET, BUT YOU ALSO GET SOME OF THE SPICE IN THEIR AND THE SMOKE THAT COMES AFTERWARD.

IT IS DELICIOUS.

JON: THIS ONE IS REALLY FUN.

THIS IS OUR BUBBLE GUN.

YOU HAVE TO DIP IT INTO THE SOLUTION.

PUSH THE TRIGGER AND WATCH WHAT HAPPENS.

CRYSTAL: THAT IS SO COOL!

I LOVE THAT.

JON: GIVE THAT A TASTE.

CRYSTAL: CHEERS, EVERYBODY.

THAT IS VERY TASTY.

I LOVE THE CITRUS.

IT TASTES KIND OF LIKE LEMONADE A LITTLE BIT.

JON: A GREAT COCKTAIL HAS SWEET, SOUR AND ALCOHOL.

BALANCE IS THE KEY.

TO BALANCE THOSE INGREDIENTS.

WHEN IT IS BALANCE, IT GOES DOWN EASILY.

I DO NOT THINK WE ARE IN THE RESTAURANT BUSINESS.

I THINK WE ARE IN THE REACTION BUSINESS BECAUSE IT IS THE WAY YOU REACT TO THE FOOD THAT MATTERS.

CRYSTAL: I AM GOING TO TASTE THIS FLATBREAD.

HOW DID YOU GET INTO THE RESTAURANT BUSINESS?

JON: I TOOK POLITICAL SCIENCE CLASSES IN COLLEGE.

I STARTED TENDING BAR IN COLLEGE.

I FELL IN LOVE.

WITH THE INDUSTRY WHEN I WAS IN COLLEGE.

I HAVE LOVED THIS INDUSTRY.

I MAKE PEOPLE SMILE FOR A LIVING.

WHEN I DO A GOOD JOB, YOU SMILE WITH YOUR FRIENDS, YOUR CHILD, YOUR FAMILY.

WHAT AN AMAZING LEGACY TO BE SOMEBODY WHO IS FOCUSED ON SMILES.

I DO NOT WANT TO BE IN THE AUTO SHOP BUSINESS.

CRYSTAL: WHEN YOU GO INTO A PLACE, YOU TALKED A LITTLE BIT ABOUT YOUR FORMULA WHEN YOU TURN BARS AROUND.

WHAT IS THE THING YOU LOOK FOR IN TERMS OF WILL THIS BE A SUCCESSFUL PROJECT?

JON: FIXING A BUSINESS IS SORT OF EASY.

FIXING A PERSON IS HARD.

I HAVE TO MAKE THEIR EYES LAND IN DIFFERENT PLACES.

AND REACT DIFFERENTLY TO THE THINGS THEY OBSERVED.

THAT IS MY BIGGEST CHALLENGE.

SO MUCH OF IT IS SPIRIT AND AMBITION AND DESIRE TO SERVE.

GREAT RESTAURATEURS HAVE A DESIRE TO SERVE.

I WANT TO SERVE YOU.

I DERIVED PRIDE FROM THE LOOK ON YOUR FACE.

IT IS VERY NOBLE WHEN YOU LOOK AT IT LIKE THAT.

CRYSTAL: DOES IT EVER BOTHER YOU WHEN YOU THOUGHT YOU SET UP A BUSINESS FOR SUCCESS AND MAYBE LATER, THEY FAIL?

JON: SOMETIMES IN THE BEGINNING, I TOOK IT VERY PERSONALLY BECAUSE I WOULD CONNECT WITH THESE PEOPLE.

I AM CARING ABOUT THE WHOLE FAMILY AND THE WELL-BEING OF THE INDIVIDUALS INVOLVED.

IT WAS VERY DIFFICULT, BUT NOW I LOOK AT IT IN THIS WAY.

I TAKE THEIR SHIP, I MAKE SURE IT RUNS BEAUTIFUL AND I GIVE THEM A MAP.

I CANNOT STOP THEM FROM DRIVING IT INTO A REEF.

I DO THE BEST I CAN, TRAIN THEM, MOTIVATE THEM AND I PUSH THEM OFF TO SEE AND HOPE THEY CAN STEER.

CRYSTAL: LOCATION IS ALSO IMPORTANT.

YOU TALK ABOUT LOCATION WITH THE PEOPLE WHO ASK FOR YOUR HELP.

DO YOU THINK ABOUT LOCATION AS WELL WITH YOUR RESTAURANT?

JON: OF COURSE.

WHO DO I WANT TO SERVE?

WHEN A RESTAURANT IS COMMUNITY-BASED, YOU KNOW WHO LIVES THERE.

YOU ARE OPENING IT TO SERVE THAT COMMUNITY, NOT YOURSELF.

YOUR PLAYING BUT -- YOU ARE PLAYING THE MUSIC AND THE FOOD THE COMMUNITY LIKES.

RESTAURANTS LIKE TO SERVE THEIR COMMUNITIES, NOT THE OTHER WAY AROUND.

IF A LOT OF OWNERS BILL RESTAURANTS FOR THEMSELVES, I SUGGEST THEY DO IT IN THEIR RESTAURANTS -- BASEMENTS.

CRYSTAL: MANY PEOPLE WATCHED YOUR EPISODES IN PUERTO RICO AFTER THE DEVASTATING HURRICANE.

WE ALL KNOW ABOUT HOW THE PANDEMIC WIPED OUT RESTAURANTS.

TALK TO ME ABOUT WHY THAT WORK IS IMPORTANT.

JON: ON BAR RESCUE, SO OFTEN, THE OWNERS MESSED UP.

THEY CALLED THEIR OWN FAILURE.

AND THEN I LOOK AT THE PHILANTHROPIC WORK LIKE IN PUERTO RICO.

WONDERFUL COUPLE, LOYAL TO EACH OTHER.

AND MOTHER NATURE TOOK THEIR BUSINESS AWAY FROM THEM.

THEY WERE A MONTH AWAY FROM LOSING THEIR HOUSE.

THEY HAD LOST THEIR BUSINESS.

THERE WAS NO SUPPORT ON THE ISLANDS.

I WOUND UP GOING AND I REBUILT THE COMMUNITY CENTER AND THE BARN RESTAURANT AND IT WAS PROBABLY THE BEST FEW WEEKS OF MY LIFE.

TO REALLY MAKE AN IMPACT THAT WAY.

I HEAR FROM THEM ALL THE TIME, WE ARE FRIENDS.

THERE IS SOMETHING SPECIAL WHEN YOU CAN HELP SOMEBODY LIKE THAT IN A WAY THAT IS NOT JUST SHORT-TERM.

YOU ARE GETTING THEM ON THEIR FEET FOR THE REST OF THEIR LIVES.

IT IS MULTIGENERATIONAL IF I CAN DO IT WELL.

CRYSTAL: WE ARE EXCITED TO HAVE TAFFER'’S TAVERN JUST ON THE ROAD IN WATERTOWN.

THANK YOU SO MUCH.

DELICIOUS FOOD HERE.

I CANNOT PRAISE IT ENOUGH.

YOU ARE GOING TO BE IN TOWN FOR A LITTLE BIT.

JON: I AM GOING TO BE AT GORDON'’S TONIGHT.

I AM GOING TO BE SIGNING TAFFER'’S TAVERN LIQUOR BOTTLES.

I AM AT LIQUOR WORLD TOMORROW.

AND I WILL BE AT THE TAVERN TONIGHT AND TOMORROW NIGHT.

CRYSTAL: WE WILL COME ON DOWN.

THANK YOU.

NEXT UP, FALL IS IN THE AIR.

METEOROLOGIST DAVID EPSTEIN HAS WHAT YOU NEED TO KNOW ABOUT GETTING YOUR OUTDOOR PLANTS TO THRIVING DOORS DURING THE COLD WEATHER.

HE IS HERE WITH TIPS ON MAKING SURE YOUR PLANTS ARE BUG FREE BEFORE YOU BRING THEM INSIDE AND HOW MUCH TO WATER THEM.

>> HELLO, IT IS GETTING TO BE FALL.

THESE PLANTS WHICH ARE SITTING OUTSIDE ARE GOING TO EVENTUALLY NEED TO GO BACK INSIDE.

THERE ARE A COUPLE OF STEPS I LIKE TO DO.

ONCE THERE IT -- IN COMING UP TO TAKE CARE OF THEM.

BEFORE I BRING ANY PLANTS INSIDE, I CHECKED TO MAKE SURE THERE ARE NO WEEDS GROWING IN THERE.

THEN I WILL LOOK FOR EVIDENCE OF INSECTS.

IF I SEE ANY, I WILL REMOVE THEM.

STEP NUMBER TWO, YOU WANT TO PUT ON HORTICULTURAL OIL.

THIS IS AN ALL SEASON OIL.

WHEN YOU SPRAY IT ON THE PLANT, YOU ARE REMOVING THE INSECTS WHICH MAY BE ON THERE RIGHT NOW AND YOUR SMOTHERING THE EGGS SO THEY BEAUMONT HATCH.

YOU WANT TO ADD A SYSTEMIC WHICH IS SOMETHING THAT GOES INTO THE SOIL.

THE PLANT TAKES UP THE POISON.

ANY INSECTS THAT ARE NOT CONTROLLED WITH THE HORTICULTURAL OIL WILL END UP GETTING KILLED.

THIS IS POISON.

IF I WERE GOING TO ACTUALLY BE DOING IT, I WOULD HAVE GLOVES ON.

I WOULD NOT ADD IT TO SOMETHING I WOULD EAT.

BETWEEN THE TWO, GENERALLY THE INSECTS ARE KEPT AT BAY THROUGHOUT THE WINTER.

THEN IT IS TIME TO GET THEM INSIDE.

NOW YOU HAVE TO CARE FOR THEM DIFFERENTLY IF THEY WERE OUTSIDE.

KEEP THE SOIL ON THE DRIVER'’S SIDE BECAUSE PLANTS ARE NOT GROWING.

ALSO, DO NOT FEED THEM.

NOVEMBER THROUGH JANUARY ARE THE LOWEST LIGHT MONTHS AND YOU DO NOT WANT TO BE FEEDING THE PLANTS BECAUSE THE PLANTS WILL NOT BE ABLE TO USE THE NUTRIENTS.

CHECK THE SOIL TO BE SURE IT IS NOT TOO WET.

MAKE SURE YOU HAVE A TRAIT UNDERNEATH THE PLANT -- ENTREE -- A TRAY BENEATH THE PLANTS.

MANY PLANTS WILL END UP DYING DURING THE WINTER BECAUSE PEOPLE OVERWATER THEM.

YOU REALLY WANT TO CUT BACK ON THE WATER IN THE LOW LIGHT MONTHS.

FINALLY, CHECK YOUR PLANTS EVERY THREE WEEKS FOR INSECTS.

IF YOU GET INSECTS, THERE ARE SOME DAYS WHERE THE TEMPERATURE IS ABOVE 40 DEGREES, TAKE THEM BACK OUTSIDE, SPRAY THEM WITH THE HORTICULTURAL OIL AND THAT SHOULD TAKE CARE OF ANY OF THE INSECTS.

IF IT IS REALLY COLD, A GARAGE WORKS OR A BACK PORCH OR EVEN INSIDE THE SHOWER.

CRYSTAL: HAVE A QUESTION FOR DAVID?

HE WILL HAVE MORE ON THE GBH NEWS CHANNEL.

OR REACH OUT TO HIM ON SOCIAL MEDIA.

THAT DOES IT FOR TONIGHT, BUT COME BACK TOMORROW.

U.S. MEMORIAL HOSPITAL LEOMINSTER HAS SHUT DOWN ITS BIRTHING CENTER.

PLUS, A NEW FEATURE IN THE NEW YORK TIMES IS A WINDOW INTO WHAT IT IS LIKE BEING 13 IN 2023.

THE WRITER BEHIND IT JOINS ME.

THINK YOU SO MUCH FOR WATCHING.

GOOD NIGHT.