Yesterday I did a 15-minute interview with a reporter from the Wall
Street Journal, for an article about grilling and about "high-end"
cuts of meat, such as Kobe beef and Kurobuta pork (see
http://www.snakeriverfarms.com/ for info about Kurabuta pork). The
article will be in Friday's edition.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"