[Stoves] [dd-toronto] Drawdown related project

Paul Olivier paul.olivier at esrla.com
Fri Jan 17 20:42:23 CST 2020 

Lloyd,

Barbecue fumes are highly toxic.
There are other ways to impart wood flavor to meat.
After sous vide cooking with gasifier heat, meat can be grilled using
gasifier heat.
A grill pan can be used.
[image: image.jpeg]

Thanks.
Paul



On Sat, Jan 18, 2020 at 3:48 AM Lloyd Helferty <lhelferty at gmail.com> wrote:

> Hello all,
>
>   FYI, I have also been involved in these Clean Cookstove conversations
> for many years -- through the "Discussion of biomass cooking stoves", which
> is a *global* conversation.
>
>  I agree with Peter: "imposition of so-called *better technology* comes
> across as a *colonization* of long-standing and well-adapted cooking
> practices".
>
>   *Cultural context* matters -- a lot!
>
>  Any "interventions" should only be done if it is *REQUESTED by the
> community itself*... otherwise attempts at "imposing" solutions will very
> likely be simply abandoned after a very short period of time ~ especially
> if the (imposed) "Solution(s)" end up being more costly or complex than the
> existing methods.
>
>  The most likely "intervention" method would simply be to go to these
> communities, show them various "alternative" ways of cooking (such as by
> pelleting and/or using certain types of "waste" that may be readily
> available in those communities -- such as *rice husks* in Vietnam -- and
> which can be used in alternative clean cookstoves that behave very much
> like modern [gas] cookstoves, and then simply demonstrate and teach them
> how to use the new stoves.
>
>  Beyond that you can't "force" them to change anything... especially if
> their diets include cooked foods that get much of their flavour from smoke
> and charcoal etc.
>
>  It would be like asking a guy who loves *Smoked Meat* to "stop using
> wood"!
>
> [image: Lang Reverse Flow Wood Smoker - Yelp]
>
> Regards,
>
> Lloyd Helferty, Engineering Technologist
> Principal, Biochar Consulting (Canada)
> System Leader and Sector Expert for the "Climate Smart" Platform
>   & Project Development Director
> Energime University
>   http://energimeuniversity.org/
>   A member of The Energime Family of Companies
>   "Education, training, knowledge and empowerment for responsible environmental management and resource sustainability."
>   Not-for-profit Tax Exempt Status: 501(3C) DLN 17053330310044
>   lloydhelferty at energime.com
> ------------------------------------------
> MeetMe: https://doodle.com/lhelferty
> ------------------------------------------
>   48 Suncrest Blvd, Thornhill, ON, Canada
>   905-707-8754
>   Skype: lloyd.helferty
> --
> Executive Director
> Resilient World Institute (RWI)http://rwinstitute.ca/
> 5 Shields Court, Suite 108
> Markham, Ontario, L3R 0G3
> cell: 647-886-8754
> --
>  Core Group team member, Drawdown Toronto, Richmond Hill and
> Co-Founder, Drawdown Markham
>   https://www.facebook.com/groups/DDMarkham/
>   https://www.meetup.com/Drawdown-Markham/
> --
>  Co-Founder & Administrator, WE-Energime-Global Cooperation Day Turtle Island
>   https://www.facebook.com/groups/EGCDTI/
> --
>  Goodwill Ambassador, Canada, Francophone, and Commonwealth of Nations Communities
> FPYF Ad Hoc Youth4SDGs-Tourism4SDGs International Advisory Board of Goodwill Ambassadors
> Glocalizing the Sustainable Development Goals (GSDGs)
> --
>  Chair, Community Sustainability (CoSWoG), A working group of Science for Peace
>   https://www.linkedin.com/groups/8413199
>   https://groups.google.com/forum/#!forum/coswog
> --
>  Co-founder, CSF Consulting Group
>   and Science for Peace (SfP) CoSWoG Climate Smart Food sub-Working Group (CSFWG)
>   www.facebook.com/groups/climatesmartfood/
> --
>  Founder, "Future Farming" group
>   http://www.linkedin.com/groups/Future-Farming-4815612
> --
>  President, Co-founder, Biochar-Ontario
>   http://groups.google.com/group/biochar-ontario
>   https://www.linkedin.com/groups/3329950
>   A member of the Canadian Biocarbon Network (CBN)
> --
>  Manager, Biochar Offsets Group:
>   http://www.linkedin.com/groups?home=&gid=2446475
> --
>  Advisory Committee Member, International Biochar Initiative (IBI)
>   www.biochar-international.org
> --
>  Sustainable Biochar Expert, Passive Remediation Systems Ltd. (PRS)
>   http://www.prsi.ca/leadership-team/
> --
>  Steering Committee coordinator, Canadian Renewable Carbon Network (CRCN)
>   https://groups.google.com/d/forum/canadian-biochar-initiative
>   http://www.linkedin.com/groups?gid=1404717
> --
>  Former Promotions Manager, Climate Smart Agriculture Youth Network (CSAYN)
>   https://www.linkedin.com/grp/home?gid=6756248
>
> "The best way to predict the future is to create it."​ - Willy Brandt
>
> On 2020-01-12 3:20 PM, David Burman wrote:
>
> along those lines, when the Cuban government supplied electric hotplates
> to all households (along with compact fluorescent lightbulbs) they all
> collapsed.
>
> Why? because they were made in China and designed for use with woks and
> not the pressure cookers used by Cubans. It became a national joke :)
> On 1/12/2020 1:30 PM, Jones, Peter wrote:
>
> Clean cookstoves are a fascinating area of discussion in innovation
> studies. With an ethnographic study of actual human practices, they quickly
> show us the complexity in “making decisions for other cultures.”
>
> We have to step lightly in these issues because the *imposition of
> so-called better technology comes across as a colonization of long-standing
> and well-adapted cooking practices*. We have to be careful when “solving
> problems for other cultures.”
>
>
>
> My grad student William Georg conducted a nearly 3-month innovation
> adoption study in Kampala, Uganda on clean cookstove adoption.
> http://openresearch.ocadu.ca/id/eprint/351/  We presented this work at
> the EPIC Ethnography conference in 2016. Ut is consistent with other
> anthropological findings.
>
>
>
> Simply put, for many indigenous and subsistence cultures, the use of
> charcoal is well-adapted to their preferred and affordable cooking and
> eating practices and preferences.  Indigenous cultures and slum-dwellers
> are not likely candidates to change diet for the environment. They cook
> indoors with charcoal and risk pulmonary disease for their whole families.
> But cookstoves have been a failure in many – not all – locations because of
> cultural practice, AND simple constraints – such as, many subsistence
> diets, they cook beans or other simmering foods that use up liquid fuels
> quickly. These stoves might double the cost of cooking beans. So even when
> these stoves are given away, they often get used just for tea or quick
> cooking.
>
>
>
> So what to do? First of all, we should focus on our own culture first and
> foremost. Second, pay attention to human sciences. It can become complex
> and wasteful trying to intervene where we don’t understand practices.
> Third, when designing solutions – when requested – for these practices, we
> really must balance cost, end use, and the human cultural practices that we
> have no right as westerners to change. We have to work with people in their
> contexts, not ours.
>
>
>
> All the best, Peter
>
>
>
>
> *PETER JONES, PH.D. *ASSOCIATE PROFESSOR
> FACULTY OF DESIGN
>
> *T  *416 799 8799 <416%20799%208799>      @redesign
> *E*  pjones at ocadu.ca
>
> *Design Dialogues * <http://designdialogues.com/>
> *Strategic Innovation Lab* <http://slab.ocadu.ca/>
> *Systemic Design Association (RSD) * <https://systemic-design.net/>
>
>
> * OCAD UNIVERSITY **Strategic Foresight & Innovation*
> 205 Richmond St. West, Suite 410
> Toronto, Canada  M5V 1V3
>
>
>
>
>
>
>
> *From:* main at drawdown-toronto.groups.io <main at drawdown-toronto.groups.io>
> <main at drawdown-toronto.groups.io> *On Behalf Of *Lyn Adamson via Groups.Io
>
>
>
> I have heard of a group working on a clean cook stove project. I think for
> Guatemala. Located in Lanark County. I have reached out to get more info.
>
>
>
> Lyn
>
>
> On Jan 11, 2020, at 10:33 PM, David Burman wrote:
>
> We have the mailchimp list.
>
> Would need more info  before putting it out there.
>
> Talk Wednesday
>
> D
>
> Get BlueMail for Android <http://www.bluemail.me/r?b=15726>
>
> On Jan. 10, 2020, at 2:58 p.m., "Jonathan Love via Groups.Io" <mac.com
> <jonlove=%3ca>@groups.io target=_blank>jonlove=mac.com at groups.io> wrote:
>
> If we had some kind of directory I would say to put it there. But I don’t
> think there’s much else we should do.
>
> Jon
>
>
>
> On Jan 8, 2020, at 7:11 PM, Natalie Zend wrote:
>
>
>
> Dear core team,
>
>
>
> Any thoughts on how we can support/collaborate with Tim on this?
>
>
>
> Hugs to all,
>
> Natalie
>
>
>
> On January 4, 2020 at 1:48:56 PM, Tim Marskell wrote:
>
> Hi Natalie,
>
>
>
> Nice to e-meet you. As Matt mentioned, I am in the idea phase of a
> fundraiser surrounding cookstoves that was inspired by reading Drawdown. We
> were thinking of combining it with some climate pledge items that Matt has
> been working on.
>
>
>
> If you'd like to hear more I'd be happy to chat.
>
>
>
> Thanks,
>
>
>
> Tim Marskell
>
>
>
> On Saturday, January 4, 2020, 08:55:17 a.m. EST, Matthew L-P wrote:
>
>
>
>
>
> Hi Natalie,
>
>
>
> I just met with Tim yesterday and said I would e-introduce you.  He has
> been inspired by the Drawdown book and is planning a fundraiser in
> restaurants for clean cooktop stoves for the developing world.  He was
> thinking of using the drawdown logo in his promotions and maybe
> collaborating with the Toronto group and I said I would connect you.  Are
> you the best person to talk to about that?  Should he come to a meeting?
>
>
>
> Anyway, I will let the two of you take it from here.
>
>
>
> Keep fighting the good fight,
>
> Matt
>
> _________________________
>
> <http://www.climatepledgecollective.org/>
>
> www.climatepledgecollective.org
>
>
>
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>
>
>
> --
> David Burman DDS PhD
> University of Toronto
> 416-705-6516
>
>
>

-- 
Paul A. Olivier PhD
27/2bis Phu Dong Thien Vuong
Dalat
Vietnam

Louisiana telephone: 1-337-447-4124 (rings Vietnam)
Mobile: 090-694-1573 (in Vietnam)
Skype address: Xpolivier
http://epwt.vn/en/home/
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