Grandma Foster’s barbecue sauce, based in Omaha, recently took home the “Best Overall Sauce Award” at the 7th Annual Great American Barbecue Competition in Kansas City, Mo., for its Grandma Foster’s Smooth & Spicy Bar-B-Que Sauce. The company also received 1st Place in the Spicy division and 6th Place in the Mild Sauce division. You can buy the sauce at HyVee, Bag ‘N Save, Dick’s Meats, SuperSaver, No Frills Supermarket, Whole Foods Market or online at Grandmasbbq.digbro.com. Fans of Vietnamese cuisine have another option — Saigon Surface just opened downtown at 324 South 14th St. The wide menu includes the iconic pho as well as vermicelli bowls, bahn mi sandwiches (currently only available at lunch), and a happy hour includes appetizers like Grilled Lemongrass Chicken Skewers and Imperial Rolls for $3, $4 cocktails, beer for $2 and $3 and sake for $5. For more info and full menu information, go to SaigonSurface.com. Former Omaha World-Herald food writer Nichole Aksamit is now leading Sage at the Market, a class focused on locally-sourced ingredients and their preparations. Beginning June 10, attendees will learn how to handle, store and prepare fresh ingredients and get to know the locals behind that squash, cilantro or bacon. In addition to sharpening their cooking smarts, attendees will also get 3 credits for the class at Metro (that’s where Sage comes in — classes are held at the Village Pointe Farmers Market as well as Metro’s Institute for the Culinary Arts). In addition to the tuition for the 10-week class, which is roughly $150 for most Nebraskans, you’ll need to bring your own chef-y gear, like knives, aprons and so on. For more information email Nichole directly at firstname.lastname@example.org. The USDA loosened the reins a bit, revising their recommended cooking temperature for pork. The previously recommended internal temperature for pork chops, loins and other porky products was 160. The agency now admits that’s overdoing it a bit, and has lowered it to 145 degrees, making it safe to eat pork with a pink center. Beef and poultry however, remain unchanged. Chicken and turkey should still be cooked until the internal temperature’s 165 and the agency recommends that you wait until your steak’s at 145 before you take your lamb, beef and veal cuts off the grill. They did, however, add the recommendation that you let your meat rest for three minutes before digging in. Which you should have been doing anyway.