Solar Cookers World Network


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David Whitfield recalls one year he did a cooker course on the Chile Bolivian boarder, and he had a local coordinator who was doing a strong follow-up for a masters class. The participants didn't like the solar food to begin with because it tasted different than the resineous taste from burning the evergreen Tolah bushes, that produced a heavy oily substance on the posts, but after 2 months they began to prefer the solar taste and the womens health was better because they were not ingesting so much oily substance into their lungs.

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