Award winning author Lisa Wysocky co-hosts today's show.  We chat with farrier Steve Kraus about retracted sole and what it means for a horse afflicted with it.  Jill Stanford, Cowgirl In The Kitchen, shares her recipe for Pineapple BBQ sauce.HORSES IN THE MORNING Episode 2977 - Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.Guest Co-Host: Lisa WysockyTitle Sponsor: State Line TackImage Credit: Lisa WysockyGuest: Steve Kraus, College of Veterinary MedicineGuest: Jill Charlotte Stanford, Cowgirl In The KitchenLink: Straight by Dick FrancisThere's an App for that!  Download our FREE new Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Daily Dose Equine and Listeners Like YouPineapple BBQ Sauce 1 1/2 cups brown sugar1 cup ketchup1/2 cup whiskey and our choice is Pendleton!1/2 cup black strap molasses1/2 cup of crushed pineapple drained1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon onion powderPour all the ingredients into a medium saucepan and bring it to a boil.Reduce the heat and simmer for 30-40 minutes until the sauce is thick and reduced by about a half.Seal in a container - this will keep in your ‘fridge for up to a week.Makes about 3 cupsSupport the show