by J. Michael Wheeler
The (Green) Grilling Season is Here
In L.A. where I grew up, it was always grilling season. Here in New England it isn't. (There are exceptions: see Shep's Winter Grilled Turkey.) So when the last of the snow is gone and any bit of vegetation merely thinks the word sprout, we break out the grillin' gear.
This year we're also concerned with grilling greener. How do you lessen your carbon (bare)footprint? Here are a few ideas and some links for more info:
• Gas grills have lower emissions than charcoal or electric grills. A gas grill emits about half as much CO2 as charcoal grills and about one-third as much as an electric grill.
• Use sustainable-farmed charcoal or chips. If you do use a charcoal grill, the Forest Stewardship Council certifies producers that follow good resource management.
• Avoid lighter fluid which releases Volatile Organic Compounds. VOCs are hazardous to health. Use a chimney starter instead.
Here are some interesting links: The Sundance Channel's The Green Blog; Treehugger How to Grill Green; and for eco-friendly charcoal Nature's Grilling Products.
