Tooting Their Horn & Beer 'n Broncs

Tooting Their Horn & Beer ‘n Broncs plus Food Forethought. I’m Greg Martin with today’s Northwest Report.

If you’ve got a good story to tell, you need to get it out there. USDA Acting Rural Utilities Administrator John Padalino says rural communities need to toot their own horns.

PADALINO: I think those communities also need to do a little bit of telling their story to the folks in urban and suburban America that many places in rural America, manufacturing facilities are there and they’re there because there’s well maintained and operated water systems today. And those folks need to go out and tell that story across America whether it’s the U.S. Chamber of Commerce or to the League of Mayors or different groups who might not understand the role that rural America is currently playing in the economy and in the overall growth of this country.

Idaho’s Senate State Affairs Committee is backing a plan to continue offering beer at rodeo events. State liquor regulators said last year that was actually illegal so now event organizers want an exemption. Caldwell’s Night Rodeo is the fuel for the debate which has Senators on both sides of the bottle. Some are against the measure saying it makes it too easy to drink at family events while others support it as an important part of the city's economy.

Now with today’s Food Forethought, here’s Lacy Gray.

My hubby and I are trying out a new diet in order to loose some extra pounds. I know, the irony of it right? Anyway, we’ve been on it now for about two weeks, and as is typical, he is dropping weight like water through a sieve, while I am plodding along like the tortoise out of the Tortoise and the Hare story. If you’ll remember though, the tortoise finally does win the race. With this diet we don’t count calories, limit our carb intake, and don’t worry about using animal fats to cook with. That part I find very interesting, as my grandmother used lard in most of her cooking. She was a wonderful cook, and the flavor of her fried chicken, gravies, and biscuits is something I have yet to replicate. That probably has to do with the fact that she did use lard. I’ve heard rumors that lard is making a comeback on the professional cooking scene. Grit magazine, based in Topeka, Kansas, has even released a book on lard called “Lard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredient”. Just remember, like anything some lard can also be over processed. If you’re going to try cooking with lard, be sure to read the label, or better yet, get it from a local producer.  

Thanks Lacy. That’s today’s Northwest Report. I’m Greg Martin on the Ag Information Network.