Entries by Kim Still

Food

In 1976, Aprovecho was started in Guatemala after a terrible earthquake. The founders invented a stove called the Lorena as part of trying to help folks with their farms and forests. In 1981, Aprovecho came back to Oregon and bought 40 acres to learn how to maintain a forest, grow food, and make stoves. The […]

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New Rocket Stove 2020 Video: Mixing

In this video, Dean Still explains why mixing air into flame is important for cleaner combustion. He uses several Rocket Stoves to demonstrate the effects of both natural draft and forced draft secondary air jets. Which style is more effective? Watch to find out! For a simple way to add mixing to a Rocket Stove, […]

Chimneys!

Multiple ornate chimneys grace Hampton Court Palace. An Important Health Intervention When cooking stoves are tested in the field the emissions of PM2.5 and CO are often higher than lab results (Roden et al., 2009). The wood can be wetter, the fire is made with less attention, and many real life variables create higher levels […]

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New Video Series “Rocket Stove 2020”

Dean Still and Sam Bentson have started collaborating on a series of videos that explain the basics of how Rocket Stoves work, so that stove designers and stove users can get the best performance out of this popular stove design. In this first installment, “Time and Temperature,” Dean explains the importance of high combustion temperature […]

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Setting Up a New Lab in Rwanda

Aprovecho’s General Manager Sam Benston recently returned from a trip to Rwanda, where he helped to set up a new ISO compliant cookstove lab. Here are some photos and information from Sam about his work there: I was installing the LEMS (Laboratory Emissions Monitoring System) and PEMS (Portable Emissions Monitoring System) and the rest of […]