DEAR SUN SPOTS: A new traveling art exhibit is on display at the Auburn Mall in conjunction with National Distracted Driving Awareness Month. The exhibit features 50 of the best pieces of artwork by Maine high school seniors who were winners in the Arrive Alive Creative Contest sponsored by the Law Offices of Joe Bornstein.

The contest is open to graduating high school seniors and asks teenagers to come up with a creative message about the dangers of drinking and driving and/or distracted driving. The traveling exhibit features the best drawings and paintings from over the past 13 years, and depicts the dangers teenagers face when behind the wheel. Other former winners have entered poems, essays, videos, songs, board games, T-shirt designs and more.

First-place winners in the Arrive Alive Creative Contest receive a new laptop computer, second and third place winners receive a new iPad, and everyone who enters wins fun prizes for their efforts. The deadline for this year’s contest is Friday May 11 and a complete set of rules can be found at www.arrivealivecreativecontest.com.

—Nate, Portland

ANSWER: This exhibit represents some great talent and thoughtful messages. Please spread the word to all the teens you know as well as to your local library and other venues where you think the exhibit could be shared.

DEAR SUN SPOTS: I would like to know if bialys are sold locally. They are somewhat like a bagel. Thank you for all you do for the community.

—Connie, no town

ANSWER: I haven’t been able to find the answer for this, so once again I am depending on my readers for help. In case you’re wondering, a bialy (short for pastries from Poland known as bialystoker kuchen) differs slightly from a bagel. It is made with less flour, no sugar; is not boiled before baking; and doesn’t have a hole in the middle, only a depression. If you know of a bakery where bialys are made, please write to Sun Spots. Meanwhile, here is an easy recipe:

Combine 7 cups flour, 2 3/4 tsp. salt, 1 1/4 tsp. yeast, and 1/2 tsp. onion powder in the bowl of a stand mixer. Fit with dough hook. Add 2 1/4 cups water and mix until just combined for 2 minutes at low speed. Cover the bowl, and let sit for 20 minutes.

Continue kneading at medium speed for 8 minutes until the dough is smooth and elastic. Cover and refrigerate in an oiled bowl overnight for a slow rise that will develop the dough’s flavor. Next day, divide the dough into 12 pieces (about 4 ounces each) and form into balls. Place on a lightly oiled baking sheet, cover with buttered plastic wrap, and let rise at room temperature for 1 hour.

For the filling, very finely chop a medium onion. Mix in 1 tsp. poppy seed, 1/8 tsp. each salt and ground pepper. Heat 1 tbsp. oil in a saucepan and cook the onion mixture over medium-low heat until onion is slightly caramelized. Allow to cool.

Lightly sprinkle two baking sheets with cornmeal. Stretch each dough ball into a circle about 6″ in diameter, leaving a wide, flat indentation in the middle. Place a few inches apart on the baking sheets and spread a teaspoon of filling in the indentation. Bake 8-10 minutes, until light golden brown.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

(Photo: Law Offices of Joe Bornstein)