As an avid camper/hiker it is immediately evident how much fuel it takes to boil even a small amount of water. In that same vein you become very aware of the water and energy it takes to clean your cookware when done (by hand in the nearest river as opposed to mindlessly throwing it in the dishwasher!). The Eco-Cook design by Kechenyi Camille, which earned honorable mention at the international design competition â€œDining in 2015,â€ addresses both energy and water use while cooking. With a simple water permeable barrier the cook can separately prepare two boiled courses using the same water, the same pot, and the same fuel for heating the water. Although I am sure there is some flavor carry over (I know there is when I boil hotdogs with cornâ€¦yummm) the benefits are worth the sacrifice.
32 by Doug Gunzelmann on June 10, 2008
About the Author:
Doug is in perpetual motion and a self-proclaimed adventure junkie, that has had a longtime love affair with the great outdoors.
“I love being a part of the active world. The stuff that blows my hair back is adventure (all shapes and sizes), photography, mountaineering, Muay Thai, and seeing natural beauty in all its forms. The living earth is the framework on which I build my life and free time. My ideal trip would be BASE jumping at Sotano de Las Golandrinas in Mexico (closest I could come to skydiving through the jungle!). I work towards keeping it real, green, and healthy. ”
Doug is the co-founder of LiveOAK, although he says he didn’t know what a blog was until a couple months after he started.
Follow Doug Gunzelmann on Twitter: @amazonpilgrim