When people eat ribs, I often hear I just took a bite and the whole thing fell off and the bone was in my hand. And I say, Boy, that wouldn’t get a very high score.
Lynn Schwartzberg is an official judge for the Kansas City Barbecue Society. She comes in today to talk about characteristics of really great barbecue. She explains why that falling-off-the-bone rib doesn’t meet the standard.
Harvest Public Media examines how plants communicate with one another to survive extreme weather.
And in the kitchen, Chef Daniel Orr uses rhubarb to make a spread that would be nice on a cheese plate and a sauce to drizzle over fresh strawberries.
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Stories On This Episode
Crop scientists have been working to engineer plants better suited to extreme weather, but some researchers think we might be overlooking plants’ own solutions.
Food writer Lynn Schwartzberg took her love of barbecue to the next level by becoming an official KCBS barbecue judge. She explains how to cook perfect ribs.
We've got rhubarb on the brain today on Earth Eats with homemade rhubarb compote and local goat cheese and a strawberry rhubarb tart
Move over chocolate cake! This light and fruity dessert will satisfy your sweet tooth without weighing you down.