At the Library, Setting Up Our Chives
So, I bring dried chives to my public library job and I want to store these in the staff kitchen. These chives are our chives, so I want to figure out how to store our chives. I ask my library co-workers if any of them are an our chivist? When they studied for their masters of library science, did they take any courses in our chives? So far, no one has confessed to being an "our chivist," though one of my co-workers admitted she once minored in parsley. Another claimed expertise in oregano, but then we caught him sprinkling dried oregano into his coffee, so his credibility is questionable. I explained to everyone that chives—especially our chives—require careful cataloging. Dewey Decimal doesn't really help here. Do you put them under 641.3 (food preservation) or do you wedge them into 583.92 (allium botany)? One person suggested creating a whole new call number: 000.00 CHV, but that seemed a little radical. Meanwhile, the staff fridge is divided like medieval kingdoms....