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Goggin: Country-style ribs really are cut of pork shoulder
I was dishing up some baby backs with collards last weekend for a segment on "11 Alive" when Valerie Hoff asked why regular pork ribs are less expensive than baby backs. I hee-hawed around with a lengthy reply and summarized by comparing her pork question to beef ribs - which I'm certain left Val thinking, "TMI," as she smiled and promised to give my baby backs a whirl after my segment.

Sick feeling for swine producers: Porkers put in bad light
The so-called swine flu sweeping around the globe appears less deadly now than health officials first believed, but fear over the new flu strain may deal another kind of deadly blow - to pork producers.

Dondero: Meatballs: Recipes from home and abroad
he deceptively humble meatball can, occasionally, reach culinary heights. Called "Lion's Head" in China; "Frikkadels" in South Africa; "Alb ndigas" in Spain and Latin America; "K ttbullar" in Sweden; and "Kofta," "K fte," "Kefta," with many linguistic variants extending as far west as Morocco to as far east as India, meatballs are virtually universal.

Grilled Pork Tenderloin With Latin Spices
A little-known fact: Pork tenderloin is just as lean and low-fat as skinless chicken breast, with slightly less than 3 grams of fat in a 3-ounce cooked serving. It's versatile, too, and can be roasted, grilled, saut+¬ed or stir-fried.

VanHoose: Happy as a clam - There's a new pork joint in town
For weeks, I drove by the tiny brick building next to Gig Worn on Hancock, hoping for two pieces of paper to be missing from the window.