Earth Day Festival this weekend will promote healthy “green” living

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ST. LOUIS, MO. (KTVI)- This Saturday, April 24,  several restaurants in the St. Louis region will host the 27th annual Earth Day Festival at the Muny Grounds in Forest Park. Visitors to the festival will have the opportunity to learn about sustainable products and services from area businesses and nonprofits as well as shop wares from local and global artisans committed to environmental responsibility and fair trade.

Before the Earth Day Festival on April 24, the St. Louis Earth Day organization will host a "Earth Day Eve" fundraising event. This family-friendly event will be held on the Festival grounds, 4 pm to 7 pm, on Theatre Drive in the Earth Day Café. All are welcome to enjoy a selection of Festival food and kick back to the music of Jake’s Leg, who performed 27 years ago at the very first St. Louis Earth Day celebration.

Bailey's Restaurants are just one of the official sponsors of the Earth Day Festival. This morning A.J. Benga, executive Sous Chef from Bailey's Restaurants, was in the Fox 2 kitchen to make an ecologically-friendly "Bailey's Range PB&J Burger". The recipe and ingredients can be found below.

The 2016 Festival will include special features, like yoga classes all day for both adults and children, a rock climbing wall, a pet adoption area, and new STEM activities.

Additional information:

Earth Day Festival

April 24, 10 a.m. - 6 p.m.

Muny Grounds

1 Theatre Dr, St. Louis, MO 63112


Earth Day Eve

April 23, 4 - 7 p.m.

Muny Grounds

1 Theatre Dr, St. Louis, MO 63112


Ingredients and recipe:

PB&J Burger from Bailey`s Range

House made Beer Bun
Locally raised Bison
Arugula Pesto
Tomato Jam*
Heartland Creamery Goat Cheese

Tomato Jam

10 Roma tomatoes, whole
1 cup Lemon Juice
1/2 cup Ground Dry Ginger
1 tsp Cinnamon
2 tsp Ground Clove
1 tbsp Kosher Salt
1 Jalapeño, deseeded and stems removed

Cook tomatoes in a large stock pot until soft. Add remaining ingredients and bring to a boil over medium heat. Stir frequently. Once mixture has thickened, using a thermometer jam should be 220 degrees when finished.