By Maria Salette Ontiveros, The Dallas Morning News

If you have travel plans that involve flying, make sure your ID is the real deal. After years of delay, the Real ID Act will be enforced.

Starting May 7, only state-issued driver’s licenses and state-issued ID cards that comply with the REAL ID requirements will be accepted at TSA checkpoints and for official federal government purposes. Here is everything you need to know about the requirements.

What is a REAL ID?

Congress passed the REAL ID Act in 2005 in response to the terrorist attacks on 9/11, according to the Texas Department of Public Safety.

The act establishes minimum security standards for driver’s license and state ID distribution and production. It prohibits federal agencies from accepting licenses and identification cards from states that do not meet those requirements.

The new identification incorporates fraud prevention technology to ensure people are who they claim to be.

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The new ID requirements were initially slated to be implemented in 2008. The date was repeatedly pushed back because of the logistics of hundreds of millions of people flying every year, as well as the disruption of the COVID-19 pandemic, according to the Transportation Security Administration.

What happens when the REAL ID Act enforcement starts?

Federal Agencies such as the Department of Homeland Security and TSA may only accept cards that comply with the new enforcement of the REAL ID Act, including TSA at airport security checkpoints.

What happens if I decide NOT to obtain a REAL ID?

Those without the upgraded ID can still use their old ID cards as long as they are not expired. But access to federal facilities might be denied, according to the Texas Department of Public Safety.

Domestic airline passengers must bring a secondary form of identification, such as a passport, to pass through airport security checkpoints.

International travelers will still need a valid passport, according to the Department of Homeland Security.

©2025 The Dallas Morning News. Visit dallasnews.com. Distributed by Tribune Content Agency, LLC.

By JESSICA DAMIANO

Asparagus isn’t the most common vegetable among home gardeners, and that’s likely because growing it is an exercise in patience. But three years of patience is a small price to pay for up to 20 years of relatively effortless tender green shoots.

If you’ve never seen an asparagus plant, you might be taken aback by its otherworldly appearance. Instead of the expected leaves and stems typical of most other plants, bare asparagus spears simply poke up out of the ground like sticks.

If you’d like to grow them in your garden, there are a few things to know.

For starters, in horticultural zones 3-8, asparagus isn’t one of those vegetables you need to plant every year, so plant it where it can thrive long-term. That means selecting a sunny spot with well-draining, fertile soil. To achieve that fertility, incorporate a generous helping of compost or well-rotted manure into the soil before planting.

Although it’s possible to grow asparagus from seeds, I recommend planting year-old crowns, which are dormant roots, instead. You’ll find them at garden centers and in catalogs. Planting crowns provides a head start by reducing the time to your first harvest by a year.

Plant crowns into weed-free, prepared beds in early spring, digging trenches 12-18 inches wide, 6-12 inches deep and 3 feet apart (if planting more than one row). Plant crowns 12-18 inches apart, spreading the roots over the bottom of the trench, then cover lightly with 2-3 inches of soil, and water well.

As shoots grow, add more soil gradually until the crowns are fully buried and the trench is filled in. Then apply mulch.

This April 7, 2008, image provided by Forestry Images shows asparagus spears growing in Ohio. (Ohio State Weed Lab/The Ohio State University/Forestry Images via AP)

Water plants deeply during dry spells but avoid overwatering.

Allow plants to grow undisturbed for two full years, then begin harvesting in spring of their third year, when stalks are 6 to 10 inches tall and about as thick as a pencil.

Use a sharp knife to cut each stalk slightly below the soil line, but take care not to damage emerging stalks. You can continue to harvest for roughly six weeks, depending on your climate. In my suburban New York garden, I can harvest asparagus until the beginning of July.

It’s important not to harvest after the six-week period that begins when the first stalks are mature. The remaining stalks should be left in place to store energy for the following year’s harvest.

At the end of the season, fernlike fronds will follow the spears. Leave them in place until they’ve turned brown, then remove them at ground level.

A note about companions: Onion and garlic will stunt asparagus, so avoid planting them nearby.

Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice.

For more AP gardening stories, go to https://apnews.com/hub/gardening.

A longstanding dispute between the University of St. Thomas and residents opposed to the university’s continued use of its Goodrich Avenue loading drive has been settled largely in the university’s favor.

The St. Paul City Council voted 5-1 Wednesday to support the university’s appeal of a Dec. 13 Planning Commission decision, which found that the university was in violation of a 2004 conditional use permit that requires the loading drive to be removed if the adjoining Binz Refectory is remodeled.

The university made $1.3 million in improvements to the building’s basement and ground level in 2022 and 2023, but kept the driveway in place, triggering opposition from Summit Avenue homeowners.

University officials have said the loading drive offers an important path into the south campus for emergency vehicles, but residents tired of seeing the headlights of delivery trucks in their front windows said it has become a drop-off location for university suppliers. They worry that traffic and drop-offs will increase as game-day visitors use the drive to access the future Lee and Penny Anderson Arena, a Division 1 basketball and hockey arena under construction nearby.

Interim Ward 4 Council Member Matt Privratsky made the motion on Wednesday to grant the university’s appeal of the December Planning Commission decision, with a handful of conditions.

Among the conditions, the loading drive may only be used for material deliveries to, and pick-ups from, the Binz Refectory building and the Brady Education Center, as well as by maintenance and emergency vehicles. The driveway may not be used for student, employee or visitor vehicle traffic, and it may not be connected to parking spaces accessed by those users, except during arena construction, for a period not to exceed two years.

Council President Rebecca Noecker cast the sole dissenting vote, noting the 2004 conditional use permit resulted from a legal settlement to a lawsuit involving the university’s planned campus expansion around Summit, Cleveland, Grand and Cretin avenues.

“I did not find any errors in the Planning Commission’s discussion of this item, which was quite lengthy,” Noecker told the council. “It seemed that the only question was why that condition was put in place in the first place, and therefore whether it was still necessary. Given that we don’t have insight into that question, because much of this discussion happened as part of a settlement conference, and we don’t have the record, we should uphold the condition in its plainest form.”

The 5-1 vote was in favor of the university’s appeal, with Council Vice President HwaJeong Kim absent.

Shruthi Baskaran-Makanju

Easter falls on Sunday, April 20, but dinner may look a little different this year. Instead of elaborate tables with glazed ham, roasted lamb, carefully prepared sides and desserts that take hours to prepare, families today opt for simpler, more relaxed meals that emphasize convenience, connection and less stress. Welcome to a new era of Easter dining, where less really is more.

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Convenience wins

A survey conducted by Talker Research on behalf of Kiddie Academy found that parents effectively have 17-18-hour days when accounting for employment, household chores and child-related tasks. As the average family juggles more demands than ever, the idea of cooking all day has started to feel overwhelming rather than joyful.

So, instead of sweating over multiple dishes, families seek shortcuts. Meal kits, pre-made dishes or even simple DIY meals are popular ways to ease the pressure. Retailers and meal kit companies now prominently feature Easter-friendly selections that promise to minimize kitchen time and maximize enjoyment.

Brunch is booming. DIY brunch bars – featuring easy-to-prepare foods like overnight French toast casseroles, customizable waffles and egg dishes – are more popular. And it’s not hard to see why: these casual, build-your-own meals offer something for everyone without trapping one person in the kitchen.

Another convenience that reshapes Easter meals is the rise of prepared gourmet grocery items. Stores now offer fully-cooked holiday dishes, artisanal baked goods and even restaurant-quality entrees to-go. Families find these options appealing because they provide a taste of luxury without the labor, allowing hosts to spend more time engaging with guests rather than juggling multiple cooking tasks.

Changing family dynamics

Another reason elaborate Easter dinners lose steam is the shift in family dynamics. Extended families often live far apart, meaning fewer big gatherings. As families get smaller, the practicality of cooking huge meals decreases, giving way to simpler, smaller-scale celebrations.

This shift towards smaller, more manageable meals means traditional heavy dishes like ham or lamb roasts – once staples – are replaced by lighter, more adaptable fare. Spring brings fresh vegetables like asparagus, peas, radishes and artichokes. Many families choose veggie-forward dishes such as roasted asparagus salads, simple pasta e piselli or artichoke dips, celebrating the season without complexity.

Bella Bucchiotti, new mom and food writer at xoxoBella, says, “Fancy Easter dinners are taking a backseat to what actually works for modern families – like a ham in the slow cooker and a store-bought dessert. With everyone’s schedules all over the place and families often living miles apart, convenience and flexibility have become the new tradition in my family.”

Additionally, there’s an increasing emphasis on dishes that accommodate diverse dietary needs. With more family members adopting vegetarian, vegan or gluten-free lifestyles, flexible menus that cater to these preferences without additional complexity are more attractive. Recipes like grain bowls, lentil salads or roasted vegetable medleys are now staples, easily adapted to satisfy various dietary restrictions.

Less stress, more connection

Perhaps most importantly, people have begun prioritizing connection over perfection. In a time when stress and burnout are common concerns, families actively look to reduce pressures associated with holidays. The pandemic accelerated this trend, as gatherings shrank and traditions relaxed. The result is a new approach to holiday eating – one that focuses less on what’s on the table and more on who’s around it.

As people redefine what makes a holiday meal special, classic dishes like deviled eggs, simple salads and freshly baked bread are seeing a revival. These foods are quick to prepare, widely beloved and easily shared – perfect for fostering conversation and connection.

“Growing up, our Easter dinner meant 25 people or more, with my grandmother cooking for days and all the traditional foods served in fancy china. Now it’s just my immediate family and parents, and we’ve simplified to just a few favorites. Even the ham goes into the Instant Pot – it’s quicker, easier and still delicious. The huge family feast is history, and we’re good with it,” says Michelle Price of Honest and Truly.

Potluck-style gatherings, charcuterie boards and grazing tables are especially popular because they allow guests to choose exactly what they want and encourage casual mingling. There’s a growing popularity of grazing Easter lunches, which feature cheese boards, dips, cured meats and finger foods. These let guests snack leisurely rather than sit down to a formal meal.

The popularity of interactive dining experiences is also growing. Families enjoy activities such as assembling pizzas together or creating their own taco bars. These shared culinary experiences foster laughter, bonding and storytelling, turning meals into memorable moments rather than just a means to an end.

The future of Easter dining

Looking ahead, these trends will likely continue to evolve. As families value quality time over kitchen time, retailers and restaurants alike will innovate with simpler, more convenient offerings tailored to busy lifestyles. Expect to see even more creativity with meal kits, prepared foods and smaller-scale dishes tailored specifically for holiday gatherings.

The decline of fancy Easter dinners doesn’t mean losing tradition – just redefining it. Families discover new ways to make holidays special without the stress, and create memories that center on connection rather than cooking prowess.

This Easter, maybe skip the roast lamb and try a casual brunch or grazing table instead. You might find it not only easier but also even more memorable – and isn’t that the true point of a holiday meal?

Shruthi Baskaran-Makanju is a food and travel writer and a global food systems expert based in Seattle. She has lived in or traveled extensively to over 60 countries, and shares stories and recipes inspired by those travels on Urban Farmie.