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

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;

Ten great food co-ops in the western U.S.

If the concept of food cooperatives conjures up images of burning bras and withered, wormy produce, hear me out. The times they have a’changed, and today’s co-ops (about 500 nationwide) can be the hometown equivalent of a certain high-end, multi-billion-dollar, national green grocery chain. As with farmers markets, all are not created equal, but when you hit upon a good one, it’s easy to see why they’re such community hubs.

One of the defining principles of many co-ops is their commitment to purchase produce, meat (if they’re not vegetarian stores), and dairy as direct as possible, often from local farmers. By shopping there, you’re promoting food security and supporting the community. Most co-ops are also open to non-members.

Great product aside, I love checking out co-ops because they give me a sense of place. I learn about what foods are indigenous to or cultivated in the region, and usually, who grows them (I have a particular weakness for hand-lettered signs informing me I’m purchasing “Farmer Bob’s Pixie tangerines,” or blackberry honey from an enterprising 10-year-old’s backyard hives).

No matter how well-intentioned, not everything in even the best co-op is regional, as it depends upon what grows in that area, and the time of year. But the best co-ops have a high proportion of local products, and I award bonus for a truly appetizing deli (no tempeh loaf, please), bakery, and an espresso bar. When I’m on the road, dropping under five bucks for a delicious breakfast (steel-cut oatmeal, polenta, or ethereal scones, perhaps) and a well-made latte with locally-roasted beans always makes me happy. With a good co-op, that’s often possible.

Below, some of my favorite food co-ops in the western U.S.:

1. Ashland Food Co-op, Oregon
Located just over the California border in the Rogue River Valley, Ashland is famous for its Shakespeare Festival. It also deserves props for the co-op, with its selection of carefully curated local produce, deli, espresso bar, and delicious baked goods. Hippie haters may cringe at the earnestness of the patrons, but grab a seat on the patio, and enjoy the show. The surrounding Railroad District neighborhood boasts galleries, artist studios, shops, and restaurants.

[Photo credit: Kootenay Co-op, Flickr user donkeycart]

2. Rainbow Grocery, San Francisco
This beloved collective draws customers seeking out some of the most impeccable produce, dairy, and specialty foods in the nation–all grown or made nearby. Look for goat cheese from Harley Farms, seasonal Gravenstein apples from Sebastopol, and honey from the bulk tank.

3. Boise Co-op, Idaho
I stumbled upon this co-op while exploring Boise, and fell in love. Idaho doesn’t usually conjure images of pristine produce aside from potatoes, but this bustling store is packed with beautiful local product, a deli, and an impressive housewares department. Located in a pleasant quasi-residential neighborhood walking distance from the downtown core.

4. Ocean Beach People’s Organic Foods Market, San Diego
It’s all about produce at this large, contemporary collective, especially citrus. But be sure to pick up a sandwich or some picnic items from the deli/bakery; the beach is just a few blocks away. Confession: I got a job here as a recent college grad, and it’s a tribute to my former boss, Trent (then and still the produce manager) that I found a career in food and sustainable agriculture. I was living in my car and going through a severe quarter-life crisis at the time, and by the end of my first day working with him, it was as though a light (energy-saving, of course) had switched on in my serotonin-starved brain. Thanks, Trent!

5. PCC Natural Markets, Fremont (Seattle)
Call it hometown advantage, but I live down the street from this store–part of a greater Seattle co-op chain–and shop here several times a week. It’s my favorite of the stores–some of which could use a makeover. Located in the pretty Fremont neighborhood on Lake Union’s northern shore, it’s modern, inviting, and stuffed with local product. Don’t miss Grace Harbor Farms yogurt, made from butterfat-rich Guernsey milk: the thick layer of cream on top is irresistible.

6. La Montanita Co-op Food Market, Santa Fe
It’s hard to beat Santa Fe’s famous farmers market, but should you miss it or require some additional souvenirs (posole and Chimayo chilies, anyone?), swing by this New Mexico co-op chain. Mark your calendars for September, when select stores roasts massive batches of organic Hatch chilies.

7. Davis Food Co-op, Davis, California
Home to one of the nation’s top ag schools, Davis is located within Yolo County, one of California’s largest farming regions. You’ll find exquisite vegetables from small farming champs like Full Belly Farm and Riverdog Farm of nearby Capay Valley, as well as local olive oil, honey, nuts, orchard fruits, and cheese. Cooking classes for kids and teens, too.

8. Sacramento Natural Foods Co-op, California
Take the same wonderful products found in Davis, and add an ambitious learning center and cooking school program for kids and adults. Learn how to raise backyard chickens, take a two-day farming intensive, or gain some urban cycling skills.

9. People’s Food Co-op, Portland, Oregon
Portland is rightfully one of the nation’s epicenters of mindful eating. With both excellent restaurants and farmers markets, a co-op may not make it onto your travel itinerary, but if you’re in the Clinton neighborhood on the Southeast side, stop by. The reason Portland gets it right? Oregon is a leader in sustainable agriculture and livestock production, artisan cheesemaking, craft brewing, and winemaking. The store also holds a year-round farmers market every Wednesday, 2-7pm.

10. Central Co-op, Seattle
Located in Seattle’s hipster thicket of Capitol Hill, this popular spot is just the place for an espresso before hitting the aisles. A seriously bomber selection of PacNW craft beer and wine, and a tiny but well-stocked cheese case featuring offerings from the likes of Washington’s excellent Black Sheep Creamery = one hell of a happy hour.

For a national directory of food co-ops, click here.

[Photo credits: peppers, Laurel Miller; bread, Flickr user farlane; apples, Flickr user Shaw Girl; espresso, Flickr user Nick J Webb]

Video of the day: the best burger in Los Angeles

Los Angeles from Dave Pinke on Vimeo.

Even with the Grammys and the Oscars behind us now, it’s still safe to say that Los Angeles is a major travel destination. Especially during months that are just a little too cold for comfort in other parts of the world. Dave Pinke, a traveler and video-making cool guy from NYC, put this video together after one of his trips to L.A. Among his travels featured in this video is his search for the best burger in L.A. And, you know, that’s important information–according to me.

Have a video you wish we’d see? Contact us.

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Top ten overrated U.S. travel destinations/attractions

Whether or not you’re an American, there are certain places that are on almost everyone’s must-visit list. Some tourist traps, like the Grand Canyon or Disneyland, are worth joining the masses and ponying up the entrance fee (although I just checked the Magic Kingdom’s website, and Mickey and friends are bilking the parents of children under nine for $68 a pop).

Other much-lauded, highly anticipated hot-spots are simply not worth the time and expense. This is, of course, highly subjective: one man’s Las Vegas dream vacation is another’s Third Circle of Hell. It can also be fun to visit certain craptacular or iconic landmarks.

The below list is a compilation of my picks, as well as those of other Gadling contributors, in no particular order. You may be offended, but don’t say you weren’t warned.

1. Hollywood
Unless you love freaks, junkies, hookers, crappy chain restaurants and stores, and stepping over human feces on the star-inlaid sidewalks, give it a miss.

2. Las Vegas
I understand the appeal of a lost weekend in Sin City, really. And I will not dispute the utter coolness of the Rat Pack, Vegas of yore. But in the name of all that is sacred and holy, why does the current incarnation of glorified excess and wasted natural resources exist, especially as a so-called family destination?

[Photo credit: Flickr user Douglas Carter Cole]3. Times Square
A dash of Hollywood Boulevard with a splash of Vegas and Orlando.

4. South Beach, Miami
At what point does silicone become redundant?

5. Atlantic City, New Jersey
The poor man’s Vegas

6. Orlando
Toll roads, herds of tourists, shrieking children, an abundance of nursing homes, and tacky corporate America, all in one tidy package.

7. Fisherman’s Wharf, San Francisco
It’s hard to hate on San Francisco, but the once-glorious Wharf is a shadow of its former self. Hooter’s, Pier 39, seafood stands hawking overpriced, previously-frozen Dungeness crab cocktail, aggressive panhandling, and vulgar souvenir shops kill the mood.

8. The Washington Monument
The nation’s preeminent phallic symbol is admittedly an impressive piece of architecture. It’s also possible to get a great view from the car en route to other, more interesting historic sites and tourist attractions.

9. Waikiki
There is so much more to Hawaii, including beaches that aren’t man-made.

10. Mt. Rushmore
Faces carved into rock. Moving on…

[Photo credits: Times Square, Flickr user Falling Heavens; Waikiki, Flickr user DiazWerks]

Los Angeles’ L.A. Live luxury complex isn’t always alive

Los Angeles’ spectacular L.A. Live development, cleverly planted by the city’s convention center near the interchange of the 10 and the 110, cost a reported $2.5 billion to construct. Its two marquee hotels, a Ritz-Carlton (123 rooms, opened in April) and a J.W. Marriott (878 rooms, opened in February), represent two of the more appealing national luxury brands, and their placement in an eye-catching, bowed skyscraper was tactical, designed to attract convention-goers and concert VIPs.

It’s bustling on nights when there are events at the adjoining Staples Center and the Nokia Theatre. It also hosts the cinema where Eclipse recently held its premiere.

But on other nights, like the ones when I was there, the party shuts down. At L.A. Live, the energy level is all-or-nothing.The hotels aren’t the problem. They’re fairly well-designed, the rooms and corridors spacious, and with terrific views of downtown and beyond. The Ritz’s spa is a fantasia of all-white decor, while the vertical aspirations of the J.W.’s lobby feel akin to a mod 1960s airport terminal. In all, despite the volume of people they can collectively serve, the hotels were a welcome, private respite from the tumult down below on the tough and cluttered grid of Southern California.

I did experience some minor hiccups during my stay, though: My coffeemaker at the J.W. didn’t work and my requests for repair were ignored. There are also a few notable, but not fatal, flaws, the biggest being the private but large pool decks for the J.W. (4th floor) and the Ritz (28th floor) are both in the shade of the connected 54-story condo tower by the middle of a mid-summer afternoon. The $38 parking charge was dizzying, but at least the subterranean lot was so roomy it could eat countless other L.A. structures for breakfast.

The Ritz-Carlton’s 24th-floor restaurant and lounge, WP24 by Wolfgang Puck, should be one of the most alluring nighttime watering holes in the city, given its sumptuous panorama of downtown Los Angeles and the poor suckers laboring along the 110 freeway. But when I showed up at 10 p.m., primed for a martini overlooking the skyline, I was told it was closed for the night. The economics of the L.A. Live project are so immense that tenants are interested only in blockbuster crowds, not off-night scene-making.

It was a shame to seek a martini elsewhere when I was staying in something purported to be a full-service entertainment citadel, but now, L.A. Live is designed to feed guaranteed crowds, not draw its own.

The situation in the rest of the complex, connected to the hotels, wasn’t better. On one of the nights of my stay, the Trader Vic’s began closing at 9 p.m., the same time as the mall in many small towns. But the two hotels’ smart and glassy decor and full-service détente had made me feel urban and chic, and I wanted a highbrow cocktail to suit the mood they put me in. Almost every L.A. Live nightspot was closing, except the sports bar, and I wasn’t in the mind of onion rings.

Rather than settle for the no-view hotel lobby bar at the J.W. Marriott (stylish as it is), I ended up having to leave L.A. Live and search for style on the mean streets of downtown L.A. There, I found the nightlife I was looking for at Seven Grand (a hip and dusky whiskey bar), Rivera (artisan cocktails and modern Latin plates), and Hank’s (a lost-in-time dive bar often populated with tipsy solo men and, on my night, a young gay trust funder and his smitten female BFF).

It was a shame to have to seek a martini elsewhere when I was staying in something that purportedly was constructed to be a full-service entertainment citadel, but right now, L.A. Live is designed to feed guaranteed crowds, but not draw its own, and until that changes, it won’t truly establish itself on the landscape.

That may not be much of a loss, since downtown Los Angeles is one of the most underrated and history-rich central business districts that middle-class Americans have ever ignored. For me, being near downtown L.A. is a one of the most important reasons to choose to stay at L.A. Live.

But if I were a local, I’d never risk heading to L.A. Live unless I had an event ticket in hand, even if it meant battling the influx. The development will never be integral to the Los Angeles nightlife until it jumps the hurdle between serving only guaranteed audiences and offering something distinctive that can be accessed anytime. That’s quite a leap to make if you’re a cynical developer who aligns his goals by his predicted market share and not by a distinctive vision.