Barbecue and picnic tips for a safe, delicious (and seasonal) Fourth of July

by Laurel Miller on

For Americans, there’s no holiday more synonymous with eating outdoors than the Fourth of July. It’s the ultimate summer dining event, one that largely emphasizes regional foods and seasonal ingredients.

Tomatoes and corn are perhaps the two most iconic summer foods served on the Fourth (just because we live in an era where we can purchase certain ingredients yearound doesn’t mean they taste good). Other featured foods are more regional. Midwesterners are more likely to feature cherry pie and beef (happily, hamburgers are always in season). On the East Coast, clam bakes, lobster, and crab are more traditional than meat, but out West, it’s almost unthinkable to celebrate Independence without firing up the barbecue. In the South, pit barbecue is a permanent staple, as is fried chicken. But the Fourth of July also means sweet tea, pickles, chilled watermelon, peach cobbler. Potato salad, on the other hand, is a nationally ubiquitous dish, but the recipe often varies regionally.

All of the above are stereotypes, of course. Yet, looking back on the states I’ve lived in or visited for the Fourth, I can see the menus usually had a sense of place. I grew up in Southern California, so if we weren’t grilling beef tri-tip or at the beach, we’d hit up KFC for a pre-fireworks picnic in the park. I’ll be the first to admit that a bucket of fried chicken and “fixin’s” is about as devoid of terroir as you can get, but for millions of Americans, it’s emblematic Fourth fare (my mom is definitely not alone in her dislike of cooking). When I lived in Hawaii for a summer, I went to a co-worker’s luau, and in Colorado, we’d grill corn and lamb or beef.

Wherever you live, whatever you serve, al fresco dining can present food safety hazards–most of which are temperature and sanitation-related. Fortunately, a few simple steps can ensure your food stays safe, so you can have a foodborne illness-free holiday. Because E.coli should never be on the menu, regional, seasonal, or otherwise.

After the jump, food prep, storage, and transportation tips for healthy holiday dining:

  • As obvious as it sounds, wash your hands before preparing food, and after handling raw meat, poultry, seafood, or eggs. If you’re assembling an outdoor meal, wash as often as necessary: pack antibacterial gel and hand wipes if you don’t have access to hot running water and soap. And remember: you need to scrub for at least twenty seconds to kill germs.
  • Avoid cross-contamination by using a separate cutting board and knife for raw proteins such as the above. Alternatively, wash knives and cutting surfaces with hot water and soap or diluted bleach before using for other ingredients. The same practice goes for grilling: always use separate or clean utensils and plates for the transfer of raw and cooked proteins.
  • Bacteria breed more quickly in a hot climate, so plan menus accordingly. As a general rule of thumb, food can be safely kept at room temperature for about two hours (the USDA has more specific views on the subject: click here for details). You don’t need to be paranoid–our germophobic culture isn’t building stronger immune systems for future generations–but don’t be stupid, either. As the saying goes, “If in doubt, throw it out.”
  • Use a cooler filled with ice or ice packs to keep cold foods chilled until ready to cook or eat. Storing food in separate Tupperware (or other reusable) containers keeps ingredients fresh, dry, and free from cross-contamination, so you can assemble on-site.
  • If you’re planning an outdoor meal where you don’t have access to refrigeration, it’s best to skip ingredients such as mayonnaise or other egg-derived foods; fresh or soft cheeses or other fresh or fluid dairy products, and raw meat or seafood dishes (oyster shooters: not a good idea). Cured meats and hard or aged cheeses are safer bets.
  • Produce, as we’ve all learned from the media, can also harbor foodborne illness. The culprit is usually poor sanitation. Wash produce prior to use, and be sure to bring anti-bacterial hand gel and wipes so everyone can clean their hands before digging in.
  • Don’t allow leftovers to fester in the sun or attract insects. Wrap things up and get them back in the cooler or refrigerator.
  • Be sustainable. If it’s not feasible to use your usual silver- and dinnerware, look for reusable, recyclable, or compostable products made from bamboo, sugar cane, palm leaf, or recycled, unbleached paper. Instead of paper napkins, opt for cloth. Pack leftovers in reusable containers to cut down on plastic wrap or aluminum foil. Bring a container to take compostable scraps (excluding meat, dairy, and seafood) with you, if you have a facility that will accept them. If you can’t use your leftovers, donate them to a homeless shelter or other facility for those in need.

[Photo credits: burgers, Flickr user Markusram; hands, Flickr user wiccked; cooler, Flickr user Rubbermaid Products;

Embracing the moment: A lakeside lesson in Italy

by Don George on

I’m sitting at a bayside café in San Francisco, on a sun-spattered, blue-sky afternoon, reading my journal and traveling back to a similar day three years ago at a lakeside café in northern Italy, when I re-learned one of travel’s great lessons: the importance of immersing yourself in the moment.

As the summer travel season unfolds, it’s a good reminder that travel’s gifts can stay with us long after the journey ends:

At the Piccolo Hotel café, Garda, Italy:

I’m sitting lakeside at the extraordinary town of Garda in the extraordinary region of Lake Garda, about 80 miles west of Venice.

I’m at the end of an exhausting but also very wonderful two-week stay in this enchanted and enchanting region, and feeling that odd mix of delighted expectation at the prospect of returning home and melancholic sentimentality of having to leave a place that has now become a rooted and enriching part of me, that has shown me so much and reawakened so much.

How to compress the riches of this place into a few words? The beauty of the landscape, the sane slow pace of life – the enjoyment of life! History embodied in old stone palazzo, piazzi and farmhouses. Culture embodied in centuries-old frescoes and 21st-century fashions. Cobblestoned streets and soaring stony chiese. Pasta perfectly al dente. Exquisite house wine. Vineyard-latticed hillsides. Rows of trees brightly budding into green. Sitting at a café by a lake, watching the red and blue and yellow motorboats bob and the stately deep green cypress trees reach like green prayers for the sky.

Arranged before me is a spaghetti alla bolognese, a basket of breads (rolls, sliced baguette, breadsticks), a plate of cherry tomatoes with mozzarella and rocket leaves, a glass of crisp chilled white wine, a side glass of sparkling water. I’m watching sailboats skim the smoky blue surface of the lake – and I’m in heaven.

This is what I want to take back with me – the sense of exultation in small and simple things. The Italians seem to do life so well.

Sitting at a serene lakeside table exulting in the simple sensual richness of things is not the ultimate meaning of life – but if life is a book, I would like to make this sense the texture of the paper that book is printed on.

Or at least the Italy chapters. Of course other places have their own rich textures, but right here, right now, I am immersed in the Italian moment – and it is an exultation of almost indescribable depth and richness.

I am content. Perhaps this is what it all comes down to – a moment of cobblestoned, cypress-green, sun-caressed, vineyard-latticed, chilled vino bianco contentment.

The salad is delicious – the tomato tasting of sun and soil, the rocket piquant and fresh, the mozzarella silky and smooth. I savor another forkful of spaghetti and sigh.

I look at the stony cliffs to my right, the spectrum of greens, from lemon to pine; the elegant aging buildings that line the lakefront – tangerine, pale lemon, blood orange – like a long wonderful fresco. Outside the buildings on the cobbled piazza are dozens of tables covered in bright tablecloths – red, yellow, orange like the buildings. Ducks quack and squabble for breadcrumbs thrown by German tourists. A sleek ferry streams in, passing a sailboat that idles in the breeze-less afternoon.

I want to absorb this scene so deeply that this table, this lake, this slice of Italy, becomes a part of me.

I had never heard of Lake Garda before this trip, even though it is the largest lake in Italy, but from now on, whenever I hear “Italy,” I will think of this blessed place, and the peace and plenty I have found here.

Home life awaits. In less than 48 hours I will be immersed in that reality, dealing with deadlines, crazed by how much I have to do in so little time.

But I hope when the craziness threatens to overwhelm, I can stop and come back to this moment – a table covered by a cream-colored cloth, bright boats bobbing on the lake, tree-covered slopes to my left and right and pastel buildings and café tables behind me.

Good food and wine, good people, a surrounding of natural and manmade beauty, the synthesis of the old and the new, nature and design: a place where life proceeds with an effortless grace.

Three years later, at a sun-lit San Francisco cafe, I read these words and think: Contentment blooms anew on the shores of Lake Garda.

Wine lovers can win ski trip to Chile this summer with “Sips & Slopes” contest

by Laurel Miller on

If wine and schussing are your thang, unleash your inner poet and enter the Wines of Chile “Sips & Slopes” contest. The rules are simple: compose and tweet an original haiku about Chile, using the hashtag #SipsSlopes. The lucky winner and a guest will win a five–night stay at Chile’s largest ski resort, Valle Nevado, including two round-trip tickets on LAN airlines. As you might expect, being wined and dined is included.

Chile is well-known for its stellar skiing and other outdoor recreational pursuits (both winter and summer), as well as for being “un pais de poetas,” a country of poets. Literary greats such as Pablo Neruda and Isabel Allende are the inspiration behind the “Sips & Slopes” contest, which is to showcase Chile’s reputation as a rising star of South American wine production.

The country’s diverse landscapes and topography provide ideal microclimates for the production of a wide range of varietals, including Cabernet Sauvignon, Merlot, Syrah, Carmenere, Chardonnay, and Viognier. Where Chile was once merely a mass producer of low- to mid-range wines, today it’s a serious contender against the high-end wines of Argentina’s famed Mendoza Valley across the border.

Chilean wine regions such as the Maipo, Aconcagua, and Colchagua Valleys are drawing visitors from all over the world, who come for the Mediterranean climate, rural pastimes such as biking, horseback riding, and hiking, and excellent (and affordable) dining, wine tasting, and accommodation options.

Applicants to “Sips & Slopes” will be judged on “creativity, originality, and adherence to haiku format.” Entries will be accepted until June 30th (only one per person and Twitter account, please); the winner will be announced on or around July 7th. Buena suerte!

[Photo credit: Flickr user wharman]

Sushi Wars

by Jon Bowermaster on

The question arises with more and more frequency these days: To sushi or not to sushi?

There is a growing contingent of conscientious mariners and travelers out there who refuse to eat all seafood, arguing that sea life has been so injudiciously hammered in the past five decades that if it’s going to survive we need to give it a true break. That path, of course, puts at risk the livelihoods of 30 million-plus global fishermen and the related industry they support.

Others, attempting to choose wisely, attempt to navigate by choosing so-called sustainable seafood, which leads away from the big-name predators (tuna, salmon, swordfish, mahi-mahi) towards smaller, less-popular thus still prolific species.

But in the booming sushi trade, opting for that admittedly delicious tuna and other at-risk fish can prompt lively pre-dinner brawls, even among the most enlightened carrying smart phones armed with apps to help steer them towards the “safest” fish on the menu.

With bluefin season heating up in the Mediterranean the question is ever more relevant. Several weeks ago Sea Shepherd’s “Operation Blue Rage” sent two of its boats, the Steve Irwin and Brigitte Bardot, to the coast of Libya to help monitor and take direct action if it observes illegal tuna-ing.”Any tuna fishing vessel we find off the Libyan coast will be operating illegally,” said Sea Shepherd’s boss Paul Watson as his boats steamed away from the coast of France toward Libya. “We will cut their nets, free the fish and document and report their operations to ICCAT and the European Union.”

A decade ago it became clear that bluefin would soon be extinct if the hunting continued apace and little has been done to slow the take, even as the popularity of the species booms in sushi restaurants around the globe, from Stillwater to Moscow (and particularly in Japan, which is said to consume 80 percent of the planet’s bluefin). Some marine protectors stick with the prediction that bluefin will be commercially unavailable by 2012 … next year!

A small and hopefully growing number of chefs and restaurants have taken bluefin off the menus. At the same time necessary further protection for the species continues to erode. In May, the Obama administration refused to list it as endangered, which conservationists were calling for; late last year European quotas for tuna were reduced, though by just a few tons, even as worries that any decrease in legal takings would result in a rise in illegal fishing.

NYT food critic Sam Sifton got into the middle of the debate a couple days ago when reviewing the NYC restaurant Masa Masa, which he admits serves “an enormous amount” of bluefin, and of which he admitted to happily sampling during several visits.

So back to the question, To sushi or not to sushi?

Casson Trenor’s book (Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time) and website may be the best place to start building your argument. He operates San Francisco’s only sustainable sushi restaurant, Tataki, and recently hosted a sustainable seafood feast at the National Geographic Society in D.C.

On his recent birthday (32) he blogged: “I talk a lot about moderation on this blog – staying away from critically endangered delicacies like bluefin tuna, not eating sushi four times a week, and all that – and I stand by it. But there’s a time and a place for celebration, and that’s important too. Not that I would eat bluefin tuna even for a holiday banquet, but I just might gorge myself a little bit (or a lot) on some sort of sustainable delight and fall asleep on the couch. My birthday is not a good day to be a crawfish, believe me.”
I think what we’re seeing is the emergence of a list of “good sushi” and “bad sushi.” Or should we simply put it all off limits … for now? Where do you fall?

Sifton’s review elicited a slew of responses. A majority but not all sided with the fish. Others suggest if you don’t like what’s on the menu, vote by not walking through the door. Have a look for yourself and weigh in here at Gadling.

[Flickr image via Bill Hails]

Summer adventures in Aspen, Colorado

by Kraig Becker on

Everyone knows that Aspen, Colorado is one of the top skiing and snowboarding destinations in all of North America, if not the world. With an average of about 300 inches of powder falling on an annual basis, the place is a veritable winter wonderland for anyone looking to spend some time on the slopes. Add in an interesting mix of culture, cuisine, and shopping, and you truly have a world-class ski town that will keep you entertained whether you’re on the slopes or off.

The opportunities for adventure don’t disappear with the snow however, and Aspen has plenty to offer visitors in the warmer months as well. The town is an epicenter for outdoor activities serving up fantastic options for climbing, rafting, fly fishing, mountain biking, and more. I recently got a taste of this first hand when I visited the Colorado town to attend Outside in Aspen, an annual event sponsored by Outside magazine that celebrates the outdoor and adventure lifestyle.

Residents of Colorado are proud of their famously rugged mountains, and with 53 peaks rising above 14,000 feet in height, they have good reason to be. Six of those “14ers”, as they are known locally, lie within a short distance of Aspen, offering a variety of climbing challenges depending on skill levels and the time of the year. The tallest of these is Castle Peak, a 14,265-foot mountain that is a challenging, although non-technical, climb, which features an exposed knife-edge ridge on the final approach to the summit. It is an excellent introduction to mountaineering, and a great place for would-be climbers to notch their first 14er.This past winter brought record snowfalls to the Rocky Mountains, and the spring melt-off has resulted in some epic kayaking and rafting opportunities. The Upper Roaring Fork River is just minutes away from Aspen, and offers fantastic paddling in any year, although 2011 is proving to be even more exceptional that usual. Traditionally, this leg of the river provides Class III rapids, but this spring they’ve been running a little higher and wilder than usual.

Further downstream, that same river has been designated a Gold Medal fishery as well, making it the perfect location for beginner and experienced fly fishermen alike. After a bit of instruction and practice, nearly anyone can wade out into the Roaring Fork and start reeling in large trout. But unfortunately, the same spring thaws that have made the rafting in Aspen so good this year, have also made it difficult for those looking to fish the river. Prospective anglers will want to call ahead to check the conditions, as the Roaring Fork was closed for fishing while I was in town.

Of course, a visit to Aspen isn’t just about the outdoor adventure activities, although they are a large part of what gives the city its identity. Because of its status as a world-class ski destination, Aspen is home to a number of fantastic hotels and restaurants as well, which ensures that no matter which season you visit, you’ll find excellent dining and entertainment. For a night out on the town, I recommend dropping by Casa Tua or Pacifica to dinner, then stopping by the Belly-Up for drinks and live music. With the likes of B.B. King, Lyle Lovett, and Slash all having played their in the past, you just never know who might show up.

As for where to stay, you’ll find that Aspen has no shortage of luxury hotels and condos available to serve as your personal base camp. I was lucky enough to spend my weekend in town at The Little Nell, a five star resort that has been a fixture in the Aspen community for more than two decades. The hotel is the only ski-in/ski-out lodge in town, which makes it a perfect place for skiers to maximize their time on the mountains in the winter. During the summer, the hotel features an on-staff adventure concierge who is always standing by to help you plan everything form Jeep tours and hot air ballooning to stand-up paddling and mountain biking. And when you’re done playing outside all day, you can return to a comfortable, spacious room that doesn’t skimp on the amenities. My suite featured a flat screen HDTV, a gas-log fireplace, and a massive bathroom that couples are sure to appreciate. This travel writer appreciated the included WiFi Internet access even more.

My recent trip to Aspen also happened to be my first visit to the iconic mountain town, but after spending a few days there, it isn’t likely to be my last. Even during my brief stay there, it was clear that it was a great destination for adventure travelers year-round. Obviously, it is much busier and more crowded in the winter, when the ski season is in full swing, but the summer has its own charms and opens up the possibilities for many more activities. No matter which time you decide to go, you won’t be disappointed however, as Aspen just happens to be one of those magical places where there always seems to be more to see and do than you can possibly fit in.