[Stoves] What information on this list and website do you find mostuseful?

[Sharon Gordon]

>
> 1. Current stove events and activities
> 2. Stove design and construction
> 3. Stove performance testing and efficient cooking practices
> 4. Health and Safety
> 5. Emissions
> 6. Examples of stove dissemination
> 7. Contacts and information about organizations promoting improved stoves
> 8. Fuels and fuel properties
> 9. Pictures and videos of stoves
> 10. Something else. . .(Please comment)
>

2c) Directory of stove construction materials and comments about how well
they work and under what circumstances including a list of subtances that
have not worked well.

8c) List of woods that are safe for burning around food.  List of wood and
plants which should not be burned around people or food.  List of
woods/plants that affect the flavor of food in a positive way.
8d) Fuel preparation and storage to improve or maintain in best shape for
use.
8e) When there is a choice--which resources in an area are best used as fuel
and which as compost to improve soil fertility?  Is it better to burn the
donkey dung or the corn stalks?

11) Fuel agriculture, growing fuels efficiently and sustainably.  Fuel
harvesting strategies.  Fuel transportation. Coppicing.
Village reforestation projects.  Bibliography of useful forestry books,
websites, videos.

12) Chimneys and chimney caps.  How they affect stove function, emissions.
Safety issues.  Cleaning.  Cleaning safety.  Housing modifications or new
construction changes that would help kitchens function better and more
safely.

13) Uses for residual ash.
Soap, Cleaners, Garden

14) Tools
a) for stove construction
b) for stove use and maintenance, cleaning
c) for fuel growing/making
d) cooking vessels
e) related tools such as haybox cookers, pot skirts, wind deflectores,
thermos cooking, volcano stove, kelly cooker
f) fuel transportation and storage

15)  Cultural issues
a) A list of questions to ask or aspects to observe for creating a
culturally appropriate and culturally useful stove
b) How to assess fuel gathering or creation so that changes work well within
the culturre.  Fuel gathering with friends is usually an important social
time--how to keep this while reducing excessive burdens of fuel gathering.

16 )Biography section of Stove Designers (expansion of contributors
section???).  Aspects of stove design they are particularly interested in.
Major stove designs they have worked on.  What projects they are connected
to.  Website links.  Bibliography of print and video materials
.
17) Fuels that work well with particular stoves.  Best sizes for fuel.

18) Training
a) Stove makers
b) Stove assessors in community to look at ongoing use
c) Stove use trainers
d) Stove users
e) PR, Media
e) Formal scientific training
f) Schools, universities, workshops, short term schools for stove design,
manufacture, use
g) How to connect with local leaders and potential stove users
h) Business skills
i) Survival in conflict areas

19) Links to other fuel saving resources such as
a ) Solar
b) Waste to gas fuel
c) Fermented fuels

20) Stove use
a) Fuel prep and loading
b) Fire starting
c) Fire maintenance for specific cooking effects
d) Cleaning, maintenance, repair

21) Fuel usage per person per year and conditions: adult, child,
rainy/sunny, proportion of raw/cooked food, refugee/poor/middle/rich,
vegan/vegetarian/fish/meat, whole-food/rifined-food

22) Index to organizations.  Which ones focus on hand dug clay, high fired
tradional ceramics, new ceramic technology, emergency stoves from metal food
containers?  Various fuel strategies?  Tools?  Training? Scientific testing?

23) Multifunction stoves
Heating pots
Griddle
Space heating
Drying food
Smoking food
Heating water in resevoir
On demand water heating via pipes
Heating underfloor piping for winter heating
Ovens
Spits
Fans
Light
Sleeping platforms
Water purification
Portable
Lightweight backpacking
Crockpot/Slow cooker
Roasting

24) Family or Village transformation stories due to improved stoves
Entraprenurial stories of stove building or restaurant type activities

25) Historic technology from archelogical finds such as ancient italian
ovens, roman brazier

26) Cooking with stoves
a) General strategies such as cutting items small for quicker cooking, slow
cooking for crockpot type cooking
b) Recipies indexed by stove type, food catogory, country, and social/ethnic
group
This might be better on a separate email list.

27) Gardening to reduce fuel needs
If you can design a kitchen garden so that fresh food is steadily available,
more of it can be eaten fresh and raw.  Also there is less need for fuel for
preserving food plus fuel to cook it for the items that do need to be
cooked.  However some food offers up different nutrients depending on
whether it is raw or cooked, tomatoes being a good example.
See Four Season Harvest by Eliot Coleman for examples of harvesting over a
long period-- some pictures are here
http://www.fourseasonfarm.com/
Other helpful books:
Square foot gardening (all three versions offer different info), Mel
Bartholomew
How to Grow More Vegetables (etc) than you ever thought possible on less
land than you can imagine (7th edition coming out in fall 2006), John
Jeavons
One Circle:How to Grow a Complete Diet in Less than 1000 square feet, David
Duhon
Kenya booklet
Mexican booklet
Last three from http://www.bountifulgardens.org
Nutrition and agriculture info from specific country you are working with

28) Cooking pots that work well with particular stoves and that hold up
well--reduces fuel to manufacture and expense to family due to breakage
Certain pots may work more effciently with stove, reducing fuel usage.

Sharon
gordonse at one.net