A few days back Caleb wrote in…

I was wondering if you’d heard that despite our new elementary school and re-districting, schools are already overcrowded before the new school even opens. When we went to register my kindergartener for Oakhurst – about 100 yards from my house – I was told there is no more room in the district and she would have to start at Winnona Park.

I followed up with CSD’s Bruce Roaden to see what was up and he replied…

Registration for new Kindergarten students began February 1, 2011. Some schools have filled their Kindergarten slots and families that now register have secured a slot at another K-3 school.

I followed up with this clarifier, “So there isn’t a general overflow, just in isolated zones?”  He replied in the affirmative.

In the meantime, Caleb wrote this follow up on the Oakhurst Message Board…

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A series of posts on the Oakhurst Message Board alerts the neighborhood to a dark green Oldsmobile with a cracked windshield that was stolen at East Lake Road and Hosea Williams Drive with a white German Shepherd still inside.

Her name is Mia and she’s about 12. She’s sweet, and has tags. If you see the car or the dog wandering around anywhere, please please please call us! Their other dog just passed earlier this week, and this is the last thing they need at the moment. Thanks! Stephanie 404-921-8047, or Brian 404-704-5908

Here’s hoping they find this pup.

The newly resurrected East Lake Farmer’s Market is hosting a Collards Cook-off on opening day (May 1st).  Over on the Oakhurst Message Board, East Lake Market co-founder Amy Williams taunts cocky collards cookers with promises with regional bragging rights if they enter the contest.

As a deprived transplant, I think it’s a dang feet in itself that I even LIKE collards, but no one should expect me to rattle off my top 5 picks, starting with my great-grandmother’s recipe extending down through an array of local spots hidden in dingy strip-mall corners of Atlanta.  I just don’t have the background.  I chalk it up to nurture over nature.

So I’m curious, my more nurtured collards colleagues, where do you get your best collards and what is it exactly makes them so darn tasty?