Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
We're cooking high class s'mores and local mushrooms on the grill for Fourth of July. And, local farmers work together to put more local food on more plates.
Today is our second episode celebrating summer grilling. We have pork and lamb for our entrees with a crispy wedge salad topped with green goddess dressing.
With the Fourth of July holiday weekend upon us, Earth Eats rounds up some of the best tips to keep your parties healthy, safe and fun.