How do you make salami? I found this description http://www.meatingplace.com/MembersOnly/technology/details.aspx?item=14454 of the salami manufacturing process totally absorbing. Salami has fat, nitrites, salt and sugar and probably shouldn't be in anybody's daily diet, but I'm a salami lover. The photo used to illustrate this article looks to me like it could be Lebanon bologna. While Lebanon bologna is technically a sausage rather than a salami, it shares a lot of similarities with salami, according to a Wikipedia description http://en.wikipedia.org/wiki/Lebanon_bologna While most people eat Lebanon bologna in a sandwich straight from the fridge, the Wikipedia article says it can also be fried. I knew that. I thought I was the only person who did it.


     "Where the nose goes, so goes the steer." Ron Gill, a seasoned and well-travelled cattle handler delivered that simple truth to a group of Pennsylvanians during the Pennsylvania Cattlemen Field Day earlier this month at the Masonic Village beef farm in Elizabethtown, Lancaster County. Dr. Ron Gill is a professor and extension livestock specialist at Texas A&M, and has visited 38 states to demonstrate his techniques. Lancaster Farming correspondent Sue Bowman was one of the 100 or so onlookers who watched as Gill, in 90-degree heat and wearing a microhone, gently moved a group of 10 American Shorthorn and Maine Anjou cattle to where he wanted them to move. The field day story is in our current edition, or you can check it out online here http://www.lancasterfarming.com/node/3080 And for a 10 minute video of Gill in action, check this out on YouTube http://www.youtube.com/watch?v=gycWs6q1GBw


     A story about a car thief. I could bearly believe it. http://www.bing.com/videos/watch/video/big-bear-steals-teens-parked-car/6fayfr0