MOVING MATTERS

Question: I've heard horror stories about moving companies holding people's belongings for ransom and charging thousands of dollars more than the quoted fee before delivering.  How can I make sure this doesn't happen to me?

Answer: Never select a mover on price alone.  By gathering 3 written estimates, you can identify unrealistically low prices that could mean extra charges later.  Compare estimates and all other services for a thorough picture of your total costs, and always require a physical, in-person estimate.  Seeing firsthand the size and quantity of your goods is the only way to effectively estimate costs.

Movers are legally required to deliver your goods for no more than 10% above a non-binding estimate unless you change the scope of services after the estimate was provided.

Stop the move if an upfront deposit or pre-payment in cash is required.  Always ask about additional fees and get answers in writing.  Never let your mover leave before you receive a written copy of your contract, inventory paperwork, and any possible guarantees and warranties.  You should also ask for your driver's full name, driver's license ID, truck number, and cell phone for easy contact during the move.

When an interstate move takes place, federal law requires movers provide you with a Rights and Responsibilities booklet which you should read carefully to know what to expect from your mover.
Source: Graebel New England Movers, Distinctive Homes Boston



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GOOD FOOD GONE BAD

Nothing says "summer" more than eating outdoors!  But don't let food poisoning spoil your fun.  Here are a few safety rules:

- Pack raw meats, poultry, and seafood on the bottom of the cooler to reduce risk of their dripping on other foods.
- Pack coolers until they are full; a full cooler stays cold longer than one that is partially full.
- Don't put a picnic basket or cooler in the car trunk; keep it inside an air-conditioned car.  Outdoors, keep coolers in the shade with lids closed, replenish melted ice, and open coolers as infrequently as possible.
- Keep cold foods 40 degrees or colder, particularly those containing eggs or mayonnaise.
- Hot foods, especially meats and poultry, should be heated to at least 140 degrees and served immediately.
- Discard food left out for more than one hour.
- Wash all melons before cutting.  Bacteria causing food poisoning are often on the rinds and can be spread by a knife cutting through the rind or by your hands.  Cut melon should be refrigerated to prevent bacteria that thrive on them when they are not cold; sitting on top of ice is not cold enough.
- When in doubt, throw it out!
Source: UC Berkeley Wellness Letter


GIFT CERTIFICATES FOR THERAPEUTIC MASSAGE AND EASY RELAXING MEDITATION CDs MAKE GREAT GIFTS FOR FATHER'S DAY (SUN., JUNE 15th)!