"Coney Island Elephant." Photo: Theremina/Flickr

In a result that shocked ... no one ... elephants defeated humans in an eating contest at Brooklyn, N.Y.'s Coney Island on Friday afternoon. The trio of animals, whose names sound like second string Golden Girls (Bunny, Susie and Minny) beat the people eaters by nearly 3 to 1 -- 505 to 143 hot dog rolls, in case you were counting.

The animals are in their 40s, and moved at what one reporter called a "leisurely" pace, compared to human counterparts who utilized strategies like dipping two buns in liquid, then stuffing them in their mouths.

Ironically enough, when Slashfood reported this story last week, our source at Major League Eating, George Shea, said, "really, the strategy of ... whether or not the elephants will understand they're in a contest: Will they begin as quickly as the eaters? Will they eat in a leisurely fashion?"

It didn't seem to matter. The results, declared organizers, were a "setback for humanity."

Photo: marilyn819/Flickr

So Fourth of July has come and gone again. Lest you already be feeling nostalgic, here's one last photo to make you feel a bit misty. Grilled and photographed by marilyn819 at Flickr, these fat brats, with their artful tan lines, are for many people the sight and smell of the Fourth, as well as the approximately two remaining months of summer. They're a reminder to go out and buy some sunscreen and lighter fluid, drop a lit match through the grates and wait attentively for dinner to be ready, as yet another summer afternoon disappears into the realm of lightly charred memory.

[Via Flickr]

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Red, white and blue tartlet. Photo: Nicisme, Flickr

So it's nearly Independence Day weekend, and we're celebrating, too, by stepping away from the computer, throwing some shrimp on the barbie (or, OK, maybe burgers) and trying to find some local fruit as gorgeous as these snapped by Nicisme on Flickr. We'll be back in full posting mode on Monday.

Meantime, if you're anywhere near a farmers market that has any sort of berries right now, you'd be remiss to skip out on grabbing a few gorgeous berries like those shown above. Blueberries are snappy and sweet, strawberries seductively red and stone-fruit season is just around the corner. We're grateful for the holiday -- and for proximity to nature-made sweet treats like these.

Doug Sohn, owner of Hot Doug's. Photo: William Couch/ Flickr.

Frankfurter maestro Doug Sohn, the man behind the beloved Chicago eatery Hot Doug's, is a stickler for putting the same care into his hot dog toppings that a top chef would a béarnaise sauce.

"Whatever you pair, you want it to taste good," he says. "We caramelize our onions in real butter. We get the freshest tomatoes."

Sohn is a trained chef who bypassed life in a haute restaurant to grill haute dogs. He's been on the wiener beat for nearly a decade, and remains an undeterred champion of foie gras in the wake of a since-overturned Chicago-wide ban. His sought-after pups feature tantalizing names like the "mighty hot" Keira Knightley and the "mighty, might, mighty hot!" Salma Hayek andouille sausage.

With grills heating up for the Fourth of July, here are Sohn's thoughts on how to spruce up that old dog.

Sohn on bringing his own dogs to Cubs games and the awesomeness of foie gras franks after the jump.

Corn relish. Photo: bookgrl/ Flickr.

As summer kicks into high gear, roadside stands and greenmarkets are bustling with fresh produce.

Fresh herbs, cut just that morning, perfume the air: sultry thyme, sprightly parsley and rosemary for remembrance. Sweet onions tumble out of bushel baskets and into burlap bags. Piles of peppers fight for your attention in red, green, orange, yellow and even black. And who can resist fresh ears of satiny corn?

As you lug all of your fresh produce home, don't worry -- as always, we've got your back. Beyond the jump is an original recipe to use that corn, those peppers and those onions to make a quick, fresh corn relish.

This relish has a Southwestern twang, but it can accompany virtually anything coming off of your grill for Fourth of July barbecues, from juicy burgers and seared steaks to perfectly smoked chicken. And if the summer corn is too irresistible to resist buying a bushel, you can double the recipe and send some home with your guests.

Photo: Michael David

Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

With Independence Day just around the corner, we turn our attention to all-American wines for the all-American holiday. I combed through the Slashfood archives to find wines from all around our grand ol' country worthy of an American toast. Here are seven perennial favorites:

7. Before dinner, sip on some New York Riesling like Fox Run Vineyards Dry Riesling.

6. Howdy from Texas: the Becker Vineyards Prairie Rotie is a great barbecue wine, as is the (No. 5) Waterbrook Melange from Washington or (No. 4) Michael David "Sixth Sense" Syrah from California.

Three more grand American vinos and our new poll after the jump.

'The Beach House Cookbook'
Recipes by Barbara Scott-Goodman
Photos by Rita Maas
Chronicle Books -- 2005
Buy it on Amazon

Summer is a time for relaxing. It's also -- for those lucky enough to live on the beach or near enough one to be within arm's reach of it -- an opportunity to cook up some fresh seafood. But what to do with it once you have it?

Barbara Scott-Goodman has made a substantial mark in the flooded market of seafood cookbooks with her show-stopping "Beach House Cookbook," packed with delectable sounding recipes like Tomato-Basil Soup with Mussels, Lobster Rolls and Cornmeal-Crusted Soft-Shell Crabs. Using fruits and vegetables at peak freshness, Scott-Goodman offers up simple yet flavor-packed meals well-suited to the seaside.

What we tested and whether the book's worth buying after the jump.

• The Fourth of July has passed, but don't let that keep you from fixing these red, white, and blue parfaits
• Trying to find that elusive farmers' market in the Boston area? Try looking here
• A former Independence Day tradition is now marred by ecological and health concerns
• Cornmeal-buttermilk blueberry biscuits would be perfect dotted with a little butter and paired with an ice cold coffee
• Serve this fennel coleslaw alongside your favorite grilled items
• Next time you're eating and drinking on the go, grab a Flatterware Collapsible Cup from Uncommon Goods, made from BPA-free plastic.

Well, the Fourth of July has come and gone once more, and that means so has one more Nathan's Hot Dog Eating Contest. According to Sports Illustrated online, the whole thing was quite a spectacle, and lots of fun.

The contest this year was won by American Joey Chestnut (not pictured*). A crowd of 35,000 watched and cheered, and apparently had to be entertained for about five hours before the actual contest. SI reported that there was a trampoline duo, a rock band from New Jersey, the "Bun-ette" cheerleaders, an actual on stage marriage, and a side contest for the kids (whoever stayed the cleanest while eating a hot dog won).

Sounds like quite a way to spend your Independence Day. The author of the article commented that most people only go to the contest once, and that's enough. I think I'd fall into that category. What are your thoughts on that?

*Update: that actually is Joey Chestnut.

I know champagne isn't really that popular a Fourth of July beverage, but what about one that's red, white and blue?

Pommery is offering a real French Champagne, but the bottle is designed with red and white stripes and a blue area that has stars on it. The bottle is topped in silver foil, and looks quite nice. The post over on Cool Hunting that has the best image of the bubbly.

Pommery is aiming this Champagne, called Pop America, squarely at those in the US. Why, I'm not quite sure, but it comes in mini bottles at $15 each. The smaller size and reasonable price make this a good candidate for your patriotic party.

The Grand Rapids Press has a list of several dozen beef, chicken vegetable and fish tips for your Independence Day bash. Try wrapping fish in prosciutto or bacon to prevent drying. And cook snapper and other delicate fish in foil or on a plank so it doesn't fall apart.

Hawaii's KGMB has a video of Tyler Florence making a grilled pork tenderloin for a big 4th of July cookout. He suggests stocking up at a wholesale club like Sam's to save when feeding a crowd.

BBQ.about.com has chicken, pork and beef brisket recipes, with ideas for kebabs, potato salads, ice tea, sangria, and something called 'flag fudge.'

Nashville's WSMV teaches you how to build a top notch grilling station, from grills to spatulas to thermometers to lighter fluid.

Kalyn's Kitchen has some cool 'think outside the burger' ideas special for the 4th: grilled shish kabobs with whole wheat pita and tzatziki, grilled salmon with maple syrup glaze, grilled chicken with tarragon mustard marinade, grilled tri-tip with salsa.

Epicurious has a bunch of burger ideas: Feta burgers with grilled red onions, jalapeno burgers, open face lamb burgers with mint yogurt sauce, buffalo burgers with pickled onions and smoky pepper sauce, sun-dried tomato burgers with balsamic-glazed onions, porcini-Gorgonzola burgers with veal demi-glace, tamarind-glazed turkey
burgers, sesame tuna burgers....

Also on Epicurious: A complete guide to grilling. Rubs and marinade recipes, technique tips, how to test for doneness, where to taste the best regional barbecue. With input from grill guru Steve Raichlen.

Martha Stewart has a very tasteful (naturally) Fourth of July menu. Check out the ribs.

Global Gourmet has another grilling guide. Check out its rundown of recipes from their favorite grilling cookbooks. Whoopi Goldberg's Big Bad Ass Beef Ribs, anyone?

Even vegetarians get in on the grilling action, at Vegetarians in Paradise, with recipes for Independence Day grilled tempeh steak, grilled veggie skewers, grilled red onions and grilled corn on the cob.

It's only July 3rd and my foodie forefathers have already dished out plenty of Independence Day eats in such posts as American Flag Cakes and Delicious Foods for July 4th. But let's be honest: There is no food or cake that can rival the great American tradition of getting rip-roaring drunk. Even Uncle Sam's cheeks wear a warm flush!

But tradition aside, I do not condone drinking to excess, so I have devised a list of patriotic cocktails that are too lovely to chug. In the words of the great George Washington as he crossed the Delaware: Take it slow, kids, take it slow.

1. Starfruit and Stripes Daiquiri - The fine folks at MaisonBisson came up with this capital idea: Take a traditional strawberry daiquiri, top it with whipped cream and blueberries, then garnish with a slice of starfruit. Ta da! Liquid flag!
2. Red, White and Blue Sangria - Punctuate some white sangria with blueberries and raspberries for that good ol' U.S. of A. color scheme.
3. Boston Pops Martini - This Massachusetts-made martini celebrates the famed Boston Pops' national independence day broadcast. The true fireworks begin with the rim that's dipped in - what else? - Pop Rocks!
4. Red, White and Blue Shot - Although there are a number of variations on this popular Fourth of July shooter, the key is a careful pour to ensure those colors don't run.
5. Patriotic Margarita - The arbiters of blue vodka put their hued booze to good use with this layered margarita: HPNOTIQ 'rita, topped with strawberry 'rita, dressed up with a coconut rim.
6. Red, White and Blue beers - According to the results of this poll, beer is the bev of choice for cookouts. So if you want to keep with the patriotic theme, stock up on PBR (in the unmistakable red, white, and blue can) or for something a bit classier, invest in an assortment of Chimay Red, Chimay White, and Chimay Blue.

If you are declaring an independence from alcohol, whip up one of these constitutions:

1. Patriotic Tea Punch - Try out this tart punch that boasts an iced tea base, pomegranate juice, and gobs of fresh fruit.
2. Bomb Pop Mocktail - This red, white, and blue pousse-cafe layers cranberry juice, blue Gatorade, and diet 7-up to mimic everyone's favorite patriotic popsicle.

Have a festive Fourth, everyone!

Independence Day, or the Fourth of July, is coming up. It's time to get out the picnic-safe salad recipes and clean the grill. While you're at it, don't forget the patriotic desserts! Here are some ideas on what you can do to end your Fourth of July meal with a bang!

1. Here's a neat idea from Imperial Sugar, with a recipe and everything.
2.I know I said cakes, but these patriotic Jello creations are worth a mention!
3. A beautiful flag from Cakeism.
4. Dish'n'That has a fun example for you.
5.How about flag cupcakes?
6. This one from a Chick Chat contest is awesome. You have to scroll down a bit, but it's the topsy turvy, multi-tiered one from RockStarMommy.
7. No instructions on this rice crispy treat flag, but I'm sure you could figure it out!
8. How about something a little different? An Uncle Sam Ice cream cone, perhaps?

For ten summers, I attended an all girls sleep-away camp in the Pocono Mountains. For seven years as a camper and three years as a counselor, I lived for sticky poolside days and cool nights snuggling around the campfire. I loved every minute of camp. Even when the job wheel sentenced me to toilet duty or I lost count of the number of mosquito bites on my left leg alone, I would swear there wasn't a happier girl in the world.

Camp is so wonderful because of traditions: uniforms on Friday nights, banquet at the end of each summer, songs for every emotion, occasion, and weather condition. Camp food traditions are a category on their own: S'mores and bug juice are a given, but I'll never forget the plates of ice cream we'd get once each summer, the best grilled cheese in the world, and donuts and Firecracker popsicles on the Fourth of July.

Now I know that it's popular to eat this frozen treat every year on that day, but when I was younger, I remember thinking how brilliant it was that camp had found these beautiful and delicious red, white, and blue popsicles to serve in celebration They were left out after lunch, and I could barely get through morning activities in anticipation. We always had to debate which flavor (red cherry, white lemon, or blue raspberry) was tastiest, and I always chose lemon, struggling to lick the top and bottom of the popsicle first to save the middle for last.

Sometimes during the summer, I see them when I'm food shopping. I wonder if they taste the same, and I consider purchasing a box. But then I pass them over, knowing that the memory of licking them with friends on dining hall steps is all the sweet I need.

After the jump a pictorial essay of food and people on the Fourth of July.