Tirzah: Colourgrade Album Review Pitchfork
* This article was originally published here
Thursday, September 30, 2021
Wednesday, September 29, 2021
Tuesday, September 28, 2021
Rocket launch site could threaten endangered southern emu-wren
Construction of the planned permanent rocket launching facility at Whaler’s Bay in South Australia may push some species to extinction, including the southern emu-wren. The southern emu-wren is listed as an endangered species on the International Union for Conservation of Nature (IUCN) red list. The proposed construction by Southern Launch, an Australian startup that operates the Whalers Way Orbital Launch Complex, is behind the project. The project is expected to help grow Australia’s space industry. A temporary launch pad has already been developed at the site and used for test firing the Hapith I rocket in September. Related: Here’s how the billionaire space race hurts the environment Conservationists have challenged the plans to build a permanent launch facility. The Nature Conservation Society of South Australia (NCSSA) opposes the plan, arguing that it would wipe out habitats for the endangered southern emu-wren. The bird is native to the Eyre Peninsula, and damaging its habitat may lead to extinction. Conservationists also worry about the western whipbird, which also relies on the habitat targeted by the project. The proposed launching pad threatens not only these birds but the ecosystem at large. According to the proposal, the launching pad would host up to 35 launches each year when operating on a commercial scale. This would mean increased air pollution and chances of fire . Patrick O’Connor, an ecologist with the University of Adelaide, warned of how this project could impact the birds. “We’ve already lost more habitat than this [southern emu-wren] species can reasonably tolerate,” O’Connor said. “If we lose this site, it’s just a matter of time. They’ll either hang on in the state they’re in, but if a big site like Whaler’s Way goes the risk is extinction.” The current plans include constructing two permanent launch pads and support infrastructures such as fuel storage tanks, roads, power generators and offices. The space needed for the facility would require clearing about 23.7 hectares (58.7 acres) of vegetation . Although the project is still under review by the South Australian government, conservationists are raising the alarm to avoid further endangering the habitat. Via The Guardian Lead image via Laurie Boyle
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Rocket launch site could threaten endangered southern emu-wren
* This article was originally published here
Monday, September 27, 2021
A model for sustainable tourism in the San Juan Islands
The San Juan Islands have the same problem as lots of beautiful places — it relies on tourism dollars and wants to welcome visitors, but the ecosystem can only take so much. So like other gorgeous and ecologically sensitive spots around the globe, these islands off the coast of Washington state have worked hard to develop sustainability policies to balance the needs of the land with the desires of humans. Inhabitat talked to Amy Nesler, communications and stewardship manager of Visit San Juan Islands, and Barbara Marrett, who recently retired from the same position after nine years with the visitors bureau. Both women have spent a good chunk of their careers ensuring that the islands are both welcoming and well stewarded. Related: Take a trip to explore natural beauty on the San Juan Islands A sustainable tourism forerunner “In the old days, it was about bringing more people,” said Marrett of tourism philosophy. “But now, so much of it for places like the San Juan Islands and Sedona and these other really sensitive places it’s about how do you protect or even regenerate as much as just bring more people.” Visit San Juan Islands was one of the first visitors bureaus to focus on sustainability almost from its inception in 2003. One early campaign called “Leave Only Footsteps” aligned itself with Leave No Trace principles. “We were the first county in the nation to voluntarily become a Leave No Trace county,” Marrett said. “We came up with seven principles, we call them the San Juan Seven. They’re very similar to the general principles of Leave No Trace, but we tweaked them to be more relevant to the San Juans.” Partnerships It takes multiple organizations working together to successfully steward the land. Fortunately for San Juan County, it has a land bank and the San Juan Preservation Trust. Back in the 1990s, some locals concerned about overdevelopment got together and created the San Juan County Land Bank . Its mission is to conserve exceptional places in the islands, guided by local input. When people purchase property in the county, they pay a 1% real estate excise tax which funds the program. The San Juan Preservation Trust , an NGO, works hand in hand with the land bank and specializes in fundraising and arranging conservation easements on private land. While the land is accessible to everybody who comes to the island, land bank acquisitions are primarily for islanders to enjoy. “So the visitors bureau is very sensitive to what the land bank wants us to promote or not promote, and what they want in our visitor guides and what they don’t want,” said Marrett. If the land bank is worried about protecting a sensitive beach for spawning or not adding to parking pressure at a site, the visitors bureau will leave those places out of its brochure. Although with social media, no place stays truly secret anymore. In an earlier partnership, the visitors bureau was part of the monument advisory committee that helped get 1,000 acres designated into the San Juan Islands Monument . A national monument differs from a national park in that a national monument can be declared by presidential decree, whereas parks need to go through Congress. President Obama signed the San Juan Islands Monument into existence in 2013. The San Juan Islands Pledge The San Juan Islands Pledge is one of the latest sustainability initiatives in the islands. Nesler wrote the pledge, inspired by destinations like Aspen and Palau. The playfully-worded pledge addresses issues Nesler gleaned from park rangers and other locals on social media, as well as her own observations. Visitors who sign the optional 13-line pledge agree to “feed my sense of adventure, but never the wildlife” and “carve the waves and not the trees.” “We have promoted the pledge primarily through social media channels like Facebook, Instagram, and Twitter and only recently made it the landing page for our fall ad campaign,” Nesler said. So far, signers have left mostly positive comments. Compliance You can come up with all the friendly guidance in the world, but humans still fall short in compliance. “Litter is a concern on the beaches and sometimes in town,” Nesler said. While visitors don’t usually leave trash at picnic areas and campsites, they do often cram more stuff into overflowing trash cans, leading to trash blowing away. Visitors don’t always know how to treat local wildlife with the proper respect. Private boater interaction with whales , particularly the critically endangered Southern Resident Killer Whales, is probably the biggest concern. “Though education efforts continue through our website, the county, and different orca advocacy organizations, recreational boaters often seem oblivious to the presence of whales—not altering speed or course to give them the space required by law,” Nesler said. Tourists often make the wrong call when they encounter seal pups born in the late summer. “People who find the babies on the beach, and convinced they’ve been abandoned, will sometimes attempt to put them back in the water or other egregious choices that often do more harm than good,” Nesler said. “Most often, the adult seal has not abandoned her baby, just temporarily parked it somewhere safe while she goes off and forages.” But human interference often leads to the mother abandoning the pup, who then winds up in the islands’ wildlife rehab center. Then there are the famous foxes of San Juan Island, a photographer favorite. People have gone as far as baiting dens to try to lure kits out. They also create traffic jams when they stop on the island’s shoulderless roads, trying to get that perfect fox photo. Spreading the visits over the year Like other destinations with an obvious high season, the San Juan Islands would ideally like to spread tourism out over the year. Economically, the feast or famine model isn’t great for business. Environmentally, a flood of summer visitors is hard on the ecosystem . So the visitors bureau devised campaigns for the less busy months. A fall campaign called “Savor the San Juans: a Medley of Food, Farms, and Film” originally ran during October. Now in its 14th year, it spans September through early November and includes film festivals, wine dinners, beer festivals , and farm tours to celebrate the harvest season. “Spring is guided more by the month – April is National Volunteer Month along with Earth Month, and we focus on promoting an alternative type of Spring Break – one that involves giving back,” Nesler said. Some visitors participate in the annual Great Islands Clean-Up, which happens on Earth Day. May is National Historic Preservation Month, when the visitors bureau promotes history talks, special exhibits, tours and its best old buildings through its “History Lives Here” campaign. Tourism management plan The visitors bureau staff has both been pushing the county to develop a tourism management plan. “It would be funded with lodging tax but it would be managed by the county, who would hire professionals who’ve done this for sensitive areas around the country or even around the world,” Marrett said. An ideal management plan balances the locals’ quality of life, visitor experience, economy and the environment. “Because in so many places, if you don’t have a management plan, the more people come, the more money you get to promote people coming. And that’s not a sustainable model.” Marrett would like to see the San Juan Islands craft a tourism management plan similar to that of Sedona, Arizona , another destination known for its extreme beauty — and the tourism impact that beauty brings. Advice for other destinations As the world feels worsening effects from climate change, more destinations will have to address sustainability whether they want to or not. ”Don’t reinvent the wheel,” Nesler advised. “Connect and learn from other destinations doing the same work about their strategies, tactics, successes, and failures. And where applicable, adapt their ideas to fit your place.” She stressed that while many tourism-dependent places may seem dissimilar at first glance — like Vail vs. Kauai — they deal with similar issues like labor shortages, housing issues, traffic and human/wildlife interaction. She recommended attending or livestreaming forums and webinars on tourism and sustainability like the Center for Responsible Travel’s World Tourism Day event every September. Marrett thinks the tourism industry needs to better acknowledge its role in climate change . “I guess I was a little disappointed in the tourism industry in general not taking more ownership of the environment,” she said. “We need to be part of the solution and not just keep reacting to these environmental challenges. I do see change happening in places like the San Juans and Washington state with tourism leaders being willing to take positive actions. We all need to do our part in evolving to be better stewards of not just our own destinations but the planet.” Images by Teresa Bergen / Inhabitat
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A model for sustainable tourism in the San Juan Islands
* This article was originally published here
Sunday, September 26, 2021
Study finds more microplastic in baby poop than in adult
In a recent study published in the American Chemical Society’s Environmental Science and Technology Letters, scientists found 10 times more microplastic in babies’ feces than in adults’. Researchers discovered this in a pilot study that involved sifting through infants’ used diapers. The researchers established that each gram of infant poop contains an average of 36,000 nanograms of polyethylene terephthalate (PET). PET is one of the most common polymers. Often called polyester in the clothing industry, it is also used in making plastic bottles. Previously, studies have indicated that plastic formula bottles shed off microplastics that children may swallow. A paper published last October in Nature revealed that plastic formula bottles could feed babies millions of microplastics per day, or almost a billion microplastics per year. Related: High PFAS levels associated with breastfeeding issues The surprising finding was that adults excrete fewer microplastics compared to babies. Researchers have several ideas as to why this might be the case. For instance, babies drink directly from plastic bottles. Secondly, babies put plenty of plastic products in their mouths, including toys and clothes. In many cases, baby food is wrapped in single-use plastics that may also shed off a significant amount of microplastic. Besides clothing and feeding, babies also crawl on surfaces, some of which are made of polymers that shed microplastics. Kurunthachalam Kannan, an environmental health scientist at New York University School of Medicine and one of the study’s authors, said, “Unfortunately, with the modern lifestyle, babies are exposed to so many different things for which we don’t know what kind of effect they can have later in their life.” The researchers arrived at the results by collecting dirty diapers from six 1-year-olds and running the feces through filters to trap microplastics. They did the same with samples of a newborn’s first feces and still found some microplastics in the waste . For the adults, 10 stool samples were used and revealed that microplastic levels in adult feces were much lower than those in infants’ stool. These findings raise questions over the health threats children face. Although the health effects of microplastics aren’t fully understood yet, studies show that some of the chemicals used in plastic manufacturing are harmful to human health. A study done by researchers at ??ETH Zürich in Switzerland found that plastics contain over 10,000 chemicals, a quarter of which are potentially harmful. Via The Guardian and Wired Lead image via Pixabay
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Study finds more microplastic in baby poop than in adult
* This article was originally published here
Saturday, September 25, 2021
Paul Stamets Presents: BioDiversity is BioSecurity – Strengthening Foodwebs using Mycological Solutions (PVP121)
Paul’s central premise is that habitats have immune systems, just like people, and mushroom forming fungi are the foundation of the foodwebs of land based organisms.
Our close evolutionary relationship to fungi can be the basis for novel pairings that lead to greater sustainability and immune enhancement. As w e are now fully engaged in the 6th Major Extinction (“6 X”) on planet Earth, our biospheres are quickly changing, eroding the life support systems that have allowed humans to ascend. Unless we put into action policies and technologies that can cause a course correction in the very near future, species diversity will continue to plummet, with humans not only being the primary cause, but one of the victims.
What can we do?
Fungi, particularly mushrooms, offer some powerful, practical solutions, which can be put into practice now. Paul will discuss his groundbreaking research utilizing their cellular networks to create molecular bridges governing the evolution of sustainable habitats. The implications of his research are far-reaching and could spark a paradigm shift to a better future.
This presentation was recorded live at PV2 in March 2015.
For all of the audio presentations from PV2 visit: permaculturevoices.com/audio/
* This article was originally published here
Friday, September 24, 2021
3deluxe’s first zero-carbon super-yacht sold as an NFT
If you’ve been trying to figure out how to spend that pesky $500 million, here’s the answer. This zero-carbon super-yacht made a huge splash, pun intended, at the Monaco Yacht Show. Created by design studio 3deluxe, this creation is now for sale as an NFT on the SuperWorld auction platform. Inhabitat has covered the dubious environmental impact of NFTs in-depth. While cryptocurrency technology is still evolving, many people have questions about how to reduce its energy impact and environmental footprint. Yachts , especially super-yachts, also pose their own environmental concerns. However, innovative design may help address these concerns. Related: This luxury yacht runs on 100% renewable energy For example, this jaw-dropping design by 3deluxe is zero-carbon, avoiding the emissions problem of some yachts. 3deluxe will also donate half the proceeds raised by the NFT sale to the Sea Change Project. This group, founded by the producers of My Octopus Teacher, is dedicated to marine conservation programs. The yacht itself has a sleek, futuristic design that instantly catches the eye. Inside the yacht, it’s all about nature: honoring it, preserving it and drawing inspiration from it. The plans include a greenhouse , lounge, kitchen, bar and vegetable garden. Fresh food grows onboard the yacht. The ocean provides plenty of its own fresh food as well. A saltwater desalination system powered by zero-carbon solar panels provides water for the plants. The open concept design creates a modern, airy interior where nature and people can live together in harmony, sharing the same spaces. The exterior of the yacht has a closed shape in a streamlined design . The hull merges seamlessly with the side facade. Sleek design gives the yacht minimal resistance to weather and wind. The raised walls are louvers that are controlled with sensors. They regulate the amount of light that gets to the upper decks. When the yacht is moving fast, or the weather isn’t great, they can be closed. These louvers have photovoltaic cells that create power for the air conditioning system, desalination system and lighting. The roof is flat and protected, made in a glazed design that allows natural light to reach the interior. This ship doesn’t even create any noise pollution . Silent engines keep the interior quiet and vibration-free. Meanwhile, the zero-carbon design is achieved through fuel cells that use hydrogen. The hydrogen needed for the fuel cells can be refueled or produced locally with methanol. + 3deluxe Images via 3deluxe
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3deluxe’s first zero-carbon super-yacht sold as an NFT
* This article was originally published here
Thursday, September 23, 2021
Wednesday, September 22, 2021
How To Make Grape Juice at Home From Scratch
Learn how to make grape juice at home from scratch! How to pick, wash, and turn grapes into juice. All you have to do is make it and drink it!
When I was growing up, my grandparents had a grapevine in their yard. We used to watch the grapes grow from tiny green spheres into fully ripe, dark purple grapes. Come late summer, our whole family was at the grapevine, eating grapes for hours at a time.
August just isn’t complete without the sweet taste of concord grapes.
My home now also has grapevines in the yard. They didn’t produce well the first summer we lived here, but after my husband set in and started taking care of them after years of neglect, they have been producing abundant grapes. While my daughters and I love to stand out in the yard and eat them straight off the vine, I’ve had to find something else to do with all of the grapes we have.
I’ve made jelly a few times, but this year I decided to follow my mother-in-law’s advice and learn how to make grape juice. She has been making homemade grape juice for years and was able to pass on some wisdom to me.
How to Make Grape Juice
Let me start out by saying that, when learning how to make grape juice, I found out it’s a time-consuming process. It is worth it in the long run, but expect the process to be quick.
What You Need
- Collander/Strainer
- Large pot
- Cheesecloth (find unbleached cheesecloth here)
- Jars/lids (find them here)
- Canning kit (find them here)
- Pressure Canner (Matt & Betsy use & recommend this one)
Collecting the Grapes
Like I said before, we have fantastic grapevines in our yard, so we are able to pick our own concord grapes. If we weren’t able to, I would keep an eye out at our local farmer’s market. I’ve only ever used concord grapes, but I see no reason that muscadines or scuppernongs couldn’t be used, too.
When picking grapes, I take shears and several buckets out. I cut off entire bunches of ripe grapes. You may get a few less-than-perfect ones, but you’ll be able to separate those out later.
Washing the Grapes
I pick the grapes from the bunches as I wash them. The good ones go in the big cooking pot, the bad ones go in the bowl of stems. Bad grapes include those that aren’t yet ripe, those that are too ripe, and those that have insect damage. I wash the grapes well, under cold water, but it is nice to know that they’ve come from our own yard and haven’t been exposed to pesticides. (Though we did spray the leaves with our homemade hot pepper spray early in the season.)
Making Your Grape Juice
When you have washed all your good grapes and put them in your big cooking pot, you’re going to add just enough water to cover your grapes. Keep in mind that this juice will still be fairly concentrated, but it will be thin enough that it isn’t too hard to strain.
To cook the grapes, put them on high heat until they are nearly boiling. Then reduce heat to medium and let them simmer for ten minutes or so. Look for the skins to break apart separate, and the water will turn deep purple.
Next, you’re going to strain the juice. There are a few ways to do this, many of which involve special equipment, but I just poured the juice slowly over a flat strainer (like this) that covered a large bowl. Do you have to use a flat strainer? No. I’m a big proponent of using what you have. You can use a mesh colander with cheesecloth over it too, or any of the specialized equipment that’s available for juice making. (Personally, I have my eye on this juice strainer.) After separating most of the juice from the pulp, I put the rest of the pulp in cheesecloth over the pot and leave it in the refrigerator overnight. That step isn’t necessary, but it was nice to break the work into two days and to get every bit of the juice out of the pulp.
The next morning, I ran the grape juice through the cheesecloth one more time, pouring it a little at a time back into the pot. I was surprised at how much sediment the cheesecloth caught.
How to Make Grape Juice Naturally Sweetened
My next step was to sweeten the juice. If you want your juice to be unsweetened just skip this step. There are benefits to keeping your grape juice unsweetened, including the fact that you can turn it into jelly at a later time if you like. I chose to sweeten mine because I wanted it to be drinking juice. To sweeten your grape juice, heat it up on the stove again and add sugar (or another sweetener of your choice) to taste. I had about a gallon of juice and used a cup and a half of sugar. I recommend putting in half a cup of sugar at a time until the grape juice has reached your desired level of sweetness. Make sure you stir well until the sugar is completely dissolved.
Storing the Grape Juice
Once you have your grape juice made, you have a few options for how to store it. I processed mine in the pressure canner, but you can also can it using the water bath method. There are directions for this in any canning book. If you’re a lucky soul with lots of freezer space, it’s good to know that grape juice also freezes well.
Make sure to keep a little bit out, though, because after all this work you’re definitely going to need a glass of your homemade grape juice as a reward.
Do you know how to make grape juice? Do you like it sweetened or unsweetened? Let us know in the comments below!
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How To Make Grape Juice at Home From Scratch was written by Emry Trantham.
* This article was originally published here
Tuesday, September 21, 2021
Monday, September 20, 2021
Failing to curb emissions puts Earth on "catastrophic pathway"
According to a new United Nations report, the world will face catastrophic weather events unless governments cut greenhouse gas emissions. The report reviewed all the commitments submitted by the Paris accord signatories and found that they would result in a 16% rise in greenhouse gasses by 2030 compared to 2010 levels. Scientists have warned that the world will be uninhabitable if governments do not curb greenhouse gas emissions and keep global warming under a 1.5 degrees Celsius increase. Extreme events such as flooding, disease outbreaks and droughts would lead to massive losses of life if this were to happen. Related: It’s code red for Earth, says new UN study “The world is on a catastrophic pathway to 2.7 degrees (Celsius) of heating,” U.N. Secretary-General Antonio Guterres said. “We need a 45% cut in emissions by 2030 to reach carbon neutrality by mid-century.” In 2015, 200 countries made environmental pledges as part of the Paris Agreement . However, most countries have been slow to show serious commitment. In the latest review, the U.N. found that 113 countries had updated their commitments, with the latest submissions made by 30 July. Emission targets, commonly known as nationally determined contributions or NDCs, are vital in determining cumulative emissions. For the countries that submitted targets, the U.N. report found that there would be a 12% drop in emissions by the end of the decade. “That’s the positive side of the picture,” U.N. climate chief Patricia Espinosa said. “The other one is more sobering.” The other side of the picture is that many major emitters did not submit commitments. This includes countries such as China , Saudi Arabia and India. Espinosa has now called for leaders from these countries and more to submit stronger commitments at the U.N. gathering in New York this week. “Leaders must engage in a frank discussion driven not just by the very legitimate desire to protect national interest, but also by the equally commanding goal of contributing to the welfare of humanity,” Espinosa said. “We simply have no more time to spare, and people throughout the world expect nothing less.” Via PBS and The New York Times Lead image via Pixabay
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Failing to curb emissions puts Earth on "catastrophic pathway"
* This article was originally published here
Sunday, September 19, 2021
Farm Smart: Rebranding a Dead Product and Lifetime Customer Value
In this episode, Diego discusses how a rebrand can turn a dead product into billions and why the LTV or lifetime customer value is much more important than the value of a single sale today. Comment on this episode on IG https://instagram.com/diegofooter
Increase farm efficiency with the Paperpot Transplanter and Other Small Farm Equipment at https://www.paperpot.co/
Follow PaperpotCo on IG https://instagram.com/paperpot
Podcasts by Diego Footer: Microgreens: https://apple.co/2m1QXmW Vegetable Farming: https://apple.co/2lCuv3m Livestock Farming: https://apple.co/2m75EVG Large Scale Farming: https://apple.co/2kxj39i
Small Farm Tools https://www.paperpot.co/
* This article was originally published here
Saturday, September 18, 2021
Friday, September 17, 2021
What are the areas on the homestead where it pays to pay up and not go cheap? - Ask Voices with Justin Rhodes
Homesteader Justin Rhodes of AbundantPermaculture.com takes on the question - What are the areas on the homestead where it pays to pay up and not go cheap?
To learn more about Justin and see all of the ASK Justin episodes visit permaculturevoices.com/justin.
Support the show at permaculturevoices.com/support.
* This article was originally published here
Thursday, September 16, 2021
How to Grill Corn on the Cob Perfectly Every Time
Grilled corn on the cob is an essential part of any solid cookout! Today we’ll show you how to grill corn on the cob successfully every time.
As a kid growing up we always had a garden and that meant that fresh food was usually on the table. I remember picking strawberries and eating until I was sick (true story!). One of my favorites from the garden is sweet corn. It seemed like it took forever to grow. I remember that it would tower over me before it was ready to be picked. The wait was always worth it though. More than once I made an entire meal out of corn.
Grilling the Corn on the Cob
Back then, we usually cooked the corn in a pot of boiling water. It was quick and always delicious this way, but I remember how it would heat the house up too! It wasn’t until I was a teenager that I learned how to grill corn on the cob.
Our neighbor would hire us boys to help out with his parties and family reunions. We would set up a pit with cement blocks and huge grates over the charcoal, right in the driveway. We would cook the corn and ribeye steaks on these big make-shift pits. It wasn’t uncommon to grill up 12-15 dozen ears of corn and somewhere around 100 ribeye steaks. I just fell in love with corn cooked this way. That char on the edges gives it a flavor that you can’t get anywhere else. Look up the Maillard Reaction!
Keys to Success
Grilled corn on the cob is pretty straightforward. However, one of the keys is the corn itself. Fresh corn will always taste sweeter. And when I say fresh I mean, go to a farmer’s market, get some fresh-picked corn and cook it that night. The enzymes in sweet corn start to break down the starch almost immediately after picking. In the first 24 hours, sweet corn will lose about 1/2 of its sweetness.
Another key is to soak the corn in water. The water helps steam the corn in the husk as it cooks. We used to soak overnight in 50-gallon drums. Today, I don’t think it is necessary to soak that long, a few hours is usually enough. I put them on the grill over med-high heat and rotate occasionally until the husks are charred all the way around. Peel the husks and serve your grilled corn on the cob with plenty of butter and salt and pepper.
Grilled Corn On The Cob
Grilled corn on the cob is an essential part of any solid cookout! Today we'll show you how to grill corn on the cob successfully every time.
Servings 6 people
Calories 101kcal
Cost $3
Equipment
Instructions
- Start your grilled corn on the cob by placing the corn (husks on) in a bucket. Fill with water until the corn floats. Let soak for 2-3 hours. You really can't over-soak, so put it on in the morning and place it in the shade until you're ready to cook.6 ears sweet corn
- Pre-heat grill to med-high heat, about 425-450°F. Place the corn (husks on) on the grates and close the lid. Check about every 5 min and rotate until all sides have a nice char.6 ears sweet corn
- Check for doneness of your grilled corn on the cob by peeling back a little of the husk and poke a kernel with a fork or toothpick. They should be tender and pierce easily. They should not be mushy or tough.6 ears sweet corn
- Once they're done remove them from the grill with gloves. Be careful, they will be hot! Remove the husks and serve with butter, salt, and pepper.6 ears sweet corn, Salt and pepper
Notes
Tip: if the corn itself doesn’t have enough grill marks simply place them on the hot grill grates for one minute on each side.
Nutrition
Serving: 1ear | Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Tip: check out our outdoor cooking article for more BBQ tips!
What is your favorite way to make grilled corn on the cob?
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How to Grill Corn on the Cob Perfectly Every Time was written by Frederick Schramm.
* This article was originally published here
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