Barbecue experts en route

The Lawrence Sertoma Club’s fourth annual state championship barbecue cookoff will be May 10 and 11 at Broken Arrow Park, 29th and Louisiana streets.

The contest will feature 48 local and national barbecue teams competing in four categories: brisket, pork, ribs and chicken. The teams will arrive May 10 to set up their equipment; public events are May 11.

Breakfast will be available from 7 a.m. to 9 a.m. May 11. From 11 a.m. to 12:30 p.m. May 11 the public can pay to taste team samples and choose a People’s Choice winner.

Also on May 11 Paul Kirk, a seven-time world barbecue champion, will offer lessons on ribs at 11 a.m., chicken at noon and steak at 1 p.m.

For more information, contact Dee Bisel at 842-2656.

Luncheon highlights Lawrence food producers

www.oznet.ksu.edu/kcsaac

Lawrence food producers dominated the buffet recently at the “Kansas Food Luncheon” during the annual Kansas Press Assn. meeting in Wichita.

Organized by the Kansas Family Farm Coalition, the luncheon highlighted the state’s agricultural products for hundreds of Kansas publishers, editors and reporters. Of nine items on the menu, five were from Lawrence producers.

Here’s the menu:

Salsa from locally raised tomatoes processed by County Fair Tomato Co-op, 966 E. 800 Road, Lawrence.

Blue corn chips from Pendleton’s Blue Corn Chips, Lawrence.

Salad mix, grown organically in winter greenhouses near Clinton Lake by Wakarusa Valley Farm, 965 E. 1000 Road, Lawrence.

Bread made by Amazing Grains Bakery, 518 E. Eighth St., Lawrence, from organic Kansas flour from Heartland Mills in Marienthal.

Rotini pasta salad from Community Mercantile in Lawrence.

Organic chicken and fresh pork from Maier Organic Acres in Rantoul and naturally raised beef, turkey and ham from Good Natured Family Farms in Bronson.

Deviled eggs made with country eggs supplied by three Perry area farmers and Perry Milling.

Winesap apples from Rees Fruit Farm, 2476 NE Kansas Highway 4 in Topeka.