RODALE NEWS, EMMAUS, PA—Another year, another Fourth of July menu to plan for picnics and parties. Sure, it’s easy enough to head to the grocery store and grab some precut lunch meat, boxed hotdogs, and cubes of cheese. But how about giving this year’s shindig a primal edge by foraging for edible wild plants and sourcing wild meat and fish? Your story about how you foraged around the neighborhood to make wild berry jam makes great conversation, and the intense flavor will knock your guests’ socks off.”Once you get used to the richer, stronger, more vital flavors of wild food, domestic meats, farmed fish, and pallid supermarket tomatoes will all begin to taste like cardboard to you,” says Hank Shaw, author of the new book Hunt, Gather, Cook: Finding the Forgotten Feast (Rodale, 2011). “The bottom line for me is that I eat wild food because it tastes better to me than domestic food—I will take a wild salmon or a venison loin over a farmed salmon or a piece of beef any day of the week,” says Shaw.To be sure, we understand that Fourth of July is right around the corner, and you likely aren’t going to embark on…