Referring back to our post two days ago, we were dealing with the question of what Pasqual is doing. We’ve talked about health issues and clean cooking technology, but what comes next? Where does the rubber meet the road?
You may know Sancho Panza as the proto-sidekick and voice of reason in Don Quixote, but did you know that El Sancho also has a curious tie to clean cooking?
Ok, we’re back. While we were gone, a disturbing problem arose. The problem was this: people don’t seem to know what we are going to do with all this clean cooking business. We’ve got solar ovens and improved cookstoves, we’ve talked about poverty in Latin America, we’ve talked about the dangers of cooking smoke. But what does it all boil down to?
Due to a family emergency, Pasqual will be off the air till early next week. Please take advantage of this little lull to check our some of our older posts, and learn how to make pulled pork in less time than it took to read this message!
Reposted from the Global Alliance for Clean Cookstoves.
The World Health Organization today released a report that showed nearly a quarter of all deaths are related to living or working in an unhealthy environment. In response, Alliance CEO Radha Muthiah released the following statement:
We’ve touched on the topic of poverty and how it is a cycle that has to be broken before, but there’s always room for a little more perspective. As humans, we easily lose touch with things. Friends, family, the outside world, all are fair game.
Reposted from HuffPost Impact
HuffPost reporter Helaina Hovitz interviews Fred Colgan from InStove on their origins and what their goals are in the developing world.
We broke out the Solavore Sport the other day and cranked out some delicious pulled pork! This was so easy it was almost criminal.
Reposted with permission.
In our continuing series showcasing the stunning creations that imaginative culinary artists can concoct on the SolSource Solar Stove, we’re chatting today with Chef Karen Akunowicz, Executive Chef at Myers+Chang in Boston, and a 2015 James Beard nominee for Best Chef Northeast.
Our partner Solavore was featured in a Misadventures Mag gear review just a few days ago. It was put to the test in overly-sunny Arizona, a place it seems was designed just for solar cooking.
This just in, women are disproportionately affected by cooking smoke-related illnesses, among other issues! Wait, this isn’t really news, it’s been known for some time.
*** Updated link below ***
Nobody ever said film making was easy, I guess its a good thing we didn’t do claymation after all. Break out the popcorn and jujubes, it’s time to feast your eyes on the first of many videos to come from the soon-to-be-esteemed Pasqual Pictures.
Reposted with permission.
As we continue to pick the brains of Top Chef contestants who’ve tried their chops (pardon the pun) on the SolSource Solar Stove, today’s spotlight is on Chef Kwame Onwuachi, Executive Chef at The Shaw Bijou in Washington, D.C. A caterer’s son, he started his own catering company at the age of 20, and got formal training in classical French Cuisine at the Culinary Art Institute. Approaching cuisine as a global medium, Chef Kwame summarizes his philosophy of cooking as telling a story through food.