If you're looking for some All-American family fun during the Fourth of July weekend, head for Grandview.
Bill's Berry Farm will hold Blueberry Daze Festival on July 5-6. Pick your own berries or buy them at the farm -- cash or checks only -- along with any cherries that are available.
There will be live bluegrass music, a variety of arts and crafts, and antique vendors will have booths set up. For the youngsters, there will be Farmer Bill's Tree Fort, a tractor playground, a petting zoo, barnyard train and horse and pony rides.
Buy a delicious lunch from the Berry Park BBQ booth or a fresh blueberry doughnut.
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Admission to the festival is free. But there will be a $5 parking fee per vehicle Saturday, so carpool with friends and family.
You also can pick your own blueberries during the week from 4 to 8 p.m. Monday-Thursday and from 9 a.m. to 5 p.m. Fridays-Saturdays. On July 4 only, hours will be from 10 a.m. to 4 p.m. They are closed Sundays.
Festival hours are the same as for picking.
No pets are allowed on the farm.
The farm is at 3674 N. County Line Road, Grandview.
For more information, go to www.billsberryfarm.com or call 509-882-3200.
Heat it up
Whether you prefer a charcoal grill, pellets or the convenience of gas, you'll find plenty of tips and recipes at www.grilling.com.
One timely tip on the website comes from the U.S. Department of Agriculture: There's no substitute for a good digital instant thermometer.
Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160 degrees and higher. The meat of smoked turkey is always pink.
In addition, smoked meats often are pink because a chemical reaction with the smoke, rare hamburgers can be brown, and chicken cooked well above the safe temp can still have bloody splotches.
Cool Slice Produce at Road 48 and Court Street in Pasco recently opened for the season with some of the first sweet corn available in the Tri-Cities.
The produce stand is open from 8 a.m. to 6 p.m. daily.
The book: The Prime Grill Cookbook: Redefining the Kosher Experience by Chef David Kolotkin and Joey Allaham.
Best for: Allaham, a fourth-generation butcher originally from Syria, and Kolotkin, an executive chef, have teamed up to produce a cookbook based on the menu of their New York City restaurant, The Prime Grill. It features an eclectic collection of recipes including Smoked BBQ Short Ribs, Rosemary Potato Chips and Southern Pecan and Chocolate Chip Pie.
-- Loretto J. Hulse: 582-1513; email@example.com.