MARYLAND’S REDUCED SPEED LIMITS FOR PEDESTRIAN SAFETY KEEPING OUR COMMUNITIES A TWO-WAY STREET
It’s often easier to point a finger than it is to reflect on how our own actions may be part of the solution or problem. When it comes to pedestrian safety, as the Maryland Department of Transportation (MDOT) points out, being part of the solution is a two-way street. Drivers and pedestrians both have responsibilities to prevent dangerous and deadly situations. This spring, MDOT’s State Highway Administration reduced speed limits along Maryland Route 97 (Georgia Avenue) in an effort to prevent pedestrian-related injuries or death. Georgia Avenue has been a common area for pedestrian accidents, and the changes are part of a larger effort in prevention. Updated crosswalks and narrowed lanes are also scheduled.
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Stay visible, especially at night. Wear bright or reflective clothing.
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Focus on crossing the street and avoid distractions, like looking at your phone.
HERE ARE TIPS FOR DRIVER SAFETY.
phone on silent and in the back seat, so you’re not tempted. It’s illegal and dangerous to use handheld devices while driving.
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Be aware of pedestrians preparing to cross at intersections.
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Always stop for a pedestrian.
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Focus on your driving and avoid distractions. Put your
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Stick to the posted speed limit.
We all have a right to get where we’re going safely. Let’s improve pedestrian safety together!
As a pedestrian, there are a few things you can do to promote a safer journey. Here are some of MDOT’s tips for pedestrian safety.
If you or a loved one have been injured in a collision and need legal help, we are here for you. Contact the attorney at Pérez Halpern, LLC. Our bilingual, caring team is here to help.
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Always cross the street in a marked crosswalk.
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Make eye contact with drivers before crossing to ensure they see you.
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Puerto Rican Alcapurrias
Ingredients • 1 lb yuca root (available at Latin markets), peeled and grated • 4 green bananas or plantains, peeled and grated • 1 tbsp Sazon seasoning • Kosher salt and black pepper, to taste • 1 3/4 cups backfin crab meat, minced shrimp, or a combination of both
Inspired by foodsogoodmall.com
• 1/4 cup sofrito • Canola oil for sautéing and deep frying • Several banana or plantain leaves, cut into rounds • Several tbsp of butter, 1 per each alcapurria
Directions 1. Mix yuca root, bananas or plantains, sazon seasoning, salt, and pepper in a bowl. Transfer to a food processor and process until smooth. 2. In a sauté pan, add preferred meat along with sofrito and a little oil. Sauté for 2 minutes and mix well. 3. On each leaf round, spread oil, butter, and spoonful of meat mixture. Fold into torpedo shapes. 4. Slide alcapurrias into hot canola oil (about 350 F) one at a time. Do not overcrowd pan. 5. Fry the alcapurrias until golden-brown.
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