Grilling. Each summer, millions of people look forward to rethinking cooking—to stepping out of the kitchen and onto the grass, patio, or beach. Now you’re cooking with gas, as they say. Or with charcoal. With a non-renewable resource, anyway—as we do whenever we cook.
But what if you could cook with a renewable resource? Cook with the world’s first fire, and cut out the middlemen? That is the promise—and increasingly common practice—of solar cooking. Solar cooking works by using curved and reflective surfaces to concentrate the heat of the sun on a small surface area, where the food is placed.
But most solar cookers are quite portable, and inexpensive. They save cost by requiring no fuel, and reduce environmental damage produced by the use of fuel. And—with the right model—they can do anything from grilling meats and vegetables to making soup to baking bread.
Intrigued? Join us for an overview of all things solar cooking, plus demonstration and food tasting, on Saturday, July 18 from 9:30am – 1:00pm at the Field Lab at our Eden Hall Campus, in the North Hills. The event—which is free and open to the public—will include a tour of the campus, where you’ll see some of our 400+ solar panels. They generate enough energy to power 14 homes for a year, but can cook a hotdog only indirectly. Learn more and sign up today.