The Lee Rayburn Show

Meat prices are soaring at grocery stores. Data from the Bureau of Labor Statistics says prices are up 16 percent since November 2020. A meat specialist explains why protein prices are increasing and if a slowdown is expected.

The best way to control bad bugs in your garden is to attract beneficial bugs and let them do the work. We talk to a horticulturist about those good insects, how they work, and what they eat.

It’s time to start thinking about your 2021 tax return. We talk about the child tax credit, stimulus payment rebate, and your IRA distribution with a tax professional.

Most animals don’t get lead poisoning from being shot, they get it from ingesting it. We talk to a wildlife rehabilitator about where the lead comes from, what happens when too much lead is in the system of an animal, and how it can be treated.

We look at how the Sea Grant program came to Wisconsin and the impact it has made. We also look at current research and emerging issues affecting the Great Lakes.

Nothing brings people together like food. We talk to a local author about her new cookbook and how her businesses and the food she served, nourished the people who came.

Should pain is common, increases with age and is difficult to relieve. But in the past decade the success of treating shoulder pain through physical therapy has increased, according to The Journal of Orthopaedic and Sports Physical Therapy. We talk with two physical therapists about relieving shoulder alignments.

Wouldn’t it be nice to have fresh vegetables year round? We talk to a greenhouse builder and a horticulturist about how you can achieve just that.

Is your roof making ice faster than your refrigerator? If so, you have a problem, according to our regular home improvement expert. We will talk with a specialist about common cold temperature problems like ice dams, frozen pipes and leaky windows

Wisconsin is fourth in the nation for overall maple syrup production and produced more than 265,000 gallons of maple syrup last year. We talk with a fifth-generation syrup producer about a new grant to inform communities about sugaring and what it is like to tap a tree.