Ooh, these sound good.
Safety note: If you aren't familiar with rhubarb, please note that only the stalks are edible. Do not eat the leaves, raw or cooked. Experts are still publicly quibbling with each other about what exactly in the leaves is poisonous (some say it's the high level of oxalic acid, others say that theory's bunk), but everyone seems to agree that the leaves and roots are poisonous, especially the leaves.
More on rhubarb, from Oregon State University. (Lots of links.)
And here's a surprise: Rhubarb is back in fashion in Europe, thanks to some celebrity chefs. Sales are up. Way up.
Repeating a Central Element in the Economic Case for a Policy of Free Trade - (Don Boudreaux) TweetHere’s another letter to my regular correspondent Nolan McKinney: Mr. McKinney: You allege that, here, I “misinterpret” John McGreaney...
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