Bite Size
Carol Smaglinski

CFN
Gazette staff
A collective carnivorous cry rang out earlier this year when the Nichols Hills ham joint, Divine Swine, closed its doors. The eatery’s concept had been one that Chef Josh Valentine kept near and dear to his heart. His preference was pig, and his menu of beer and bacon-glazed pecans on seared pork loin reflected his pork-centric predilection.

Commentary
Louisa McCune-Elmore
In July, I asked Roy Lee Lindsey, executive director of the Oklahoma Pork Council, for a favor — to pick up philosopher Bernard Rollin at Will Rogers World Airport in five o’clock traffic and bring him to the Kirkpatrick Foundation for a cocktail reception.