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In today’s news, state-owned business in United Arab Emirates provides humanitarian food assistance to East Africa. Water levels of largest two US reservoirs drop to lowest points on record, Saudi Arabian businesses find use for date palm waste, Swedish startup achieves milestone in electric aircraft production, drones help keep swimmers safe on beaches in Spain, basic vegan foods up to 30% cheaper than animal-people meat and dairy products in major Dutch supermarkets, and orangutan mothers raising new generation in Indonesia. I have a simple kitchen tip to share with you! Those fine, sticky strands left behind after peeling corn are called corn silk and don’t have to be picked off one by one. Simply dampen a clean kitchen towel, wring it out thoroughly and rub the ear of corn from top to bottom. The slightly damp towel grips the silk and lifts them away from the kernels, making quick work of even the most stubborn strands. Turn the cob as you go and repeat where needed. If you’re cooking the corn in its husk, remember to rinse the outside first to wash away loose dirt and debris. And there’s a bonus: cooking corn in the husk can make the silk easier to remove afterwards because the heat softens the strands and helps them come away more easily.
