[bgill]

Kart, aren’t you the handy man! That’s cool!

Thanks to NTHockey, I’ve been researching the opposite end of cooking - keeping our foods cooled. The Zeer is basically two clay pots placed one inside the other with wet sand sandwiched between and the inner pot covered. The wet sand evaporates keeping the inner pot cool. It works in Africa so it should work here.

I then ran across another evaporation unit originating from Australia called a Coolgardie Safe that uses burlap (they call it hessian cloth) to draw water up and as the wind blows keeps the inside of your container cool.

The Zeer is very simple but there’s not much info out there on the Coolgardie Safe. I’m still wondering why they recommend putting the Zeer on the rooftop. Sure, it’d be windier there but the sun’s heat would be horenous. Surely setting the Zeer in the shade would be better? Any thoughts?

[NTHockey]

>>I’m still wondering why they recommend putting the Zeer on the rooftop. Sure, it’d be windier there but the sun’s heat would be horenous. Surely setting the Zeer in the shade would be better? Any thoughts?<<

Everything I’ve read says to put the zeer in a cool, dry area, preferably the shade. Of course, finding shade in the Sahara is a fool’s errand. And they are used there, so it must work.