Fourth of July

Albert Colgrave [Public domain] / Wikimedia Commons

I was tired. Not sure why, but I was; and even though we'd been gone for little more than a day, I was anxious to get home. Besides, it was July-hot, thick and humid. We were alone on a two-lane highway, coming back from a small-town Fourth fest. Hardly anybody else was out on the road, which made driving nice, so nice I didn't want to stop.

I had planned to. I knew the old battlefield lay there right along the highway. I could have been in and out in a quarter hour, if I wanted to; but we just drove right on by. It was hot, too--not in the car, but outside.

Intro

Welcome to the Exchange on Siouxland Public Media, I’m Mary Hartnett.  It’s the Fourth of July and today we will dig into the history of the day, 

we take a look inside a founding father’s kitchen with an Iowa author.  

We will also get a rundown on Saturday in the Park coming up this weekend.

First though, we get an update on what’s going on with the Woodbury County Supervisor’s efforts to leave one provider group of mental health and disability services to join another.  

F4T: Pink Salt BBQ

Jul 1, 2016

SPM’s Gretchen Gondek speaks with Chef Brett McCarthy, director of the WITCC Culinary Arts Program, about grilling ideas for the 4th of July. He suggests that the more adventurous pit masters use the Himalayan Pink Salt Slab to prepare your meats and vegetables.