Country ribs for the road
Having recently retired after being a food service manager for 40 years, I discovered some cost-saving menus for my husband, a long-haul trucker.
For a recipe I call Route 66 Country Ribs, get a 6- to 8-quart slow cooker that you can plug into your truck, 2 to 3 pounds of country ribs, a slice of onion, salt, pepper, hickory-smoked salt, barbecue spice and barbecue sauce. Cover the cooker with the lid and put on low heat. Place the cooker on the floor on a metal sheet pan to prevent it from tipping over. Drive 4 to 5 hours. Then enjoy the ribs with a deli cup of coleslaw and a roll. Or later have pulled pork on a roll with chips and a pickle.
I have helped my husband’s friends make a few in-cab dinners that they’ve enjoyed when they’re waiting to get loaded or unloaded for six to eight hours. The meals give a better value alternative to being stuck eating at restaurants.
KATHY MELLENDORF | Harrison, Mich.
Division on cross-border trucking
“I say instead of letting one state dictate to the rest of us how we should run our lives and businesses, we should just drop their stuff at the border and they can pick it up there.”
— Michael Fortney
Grand Rapids, Mich.
“They are human also. They have families to feed. Maybe if we stand by our fellow truckers, Mexican and Canadian, we may be able to work together … I am willing to give them the chance. Which is the same that I would ask for if roles were reversed.”
— Sam Tate
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Owner-operator leased to Meadowland
Superior Carriers company driver