BY MICHELLE TALSMA EVERSON
Chrystalyn Trimble, a Valley mom of three, grew up eating wholesome, homemade foods—a tradition she happily passes along to her own children. She loves baking bread and, instead of eating out, the Trimble family enjoys homemade dinners most nights. What’s interesting, though, is how their meal makes it to the table—Trimble prepares most of her family’s meals utilizing the power of the sun.
Solar cooking is gaining popularity and, with an average of 200 sunny days a year, Arizona is one of the leading markets for this type of eco-friendly food preparation. One of the leaders in the solar cooking market is Sun Ovens International, Inc., which has produced the popular Global Sun Oven for nearly 30 years. Trimble says she has been using her Global Sun Oven for about 5 or 6 years and couldn’t be happier.
“I’ve always been very energy-conscious and, when I first started looking into solar cooking, I did some research and discovered the [Global] Sun Oven,” she explains. “The first time I used it consistently through the summer, the utility company sent me a letter complimenting me on reducing my energy usage, and all I had done was started using the Sun Oven.”
While the Sun Oven is often seen as strictly an oven, Trimble says it can be used for stovetop foods as well. “When I first started, I was really surprised at what it [the Sun Oven] could do,” she notes. It can be used like a slow cooker, too.
What’s it like switching from a traditional oven to a Sun Oven? Trimble says that she used it without any instruction at first, but then she eventually took some classes. Now, a few years later, she teaches solar cooking classes at Honeyville Farms in Chandler. “There’s a small learning curve, but it’s easy to learn,” Trimble assures.
Paul Munsen, president of Sun Ovens International, Inc., says that those interested in solar cooking will now have an easier time learning, as the company recently unveiled its first new product in nearly 30 years—the All American Sun Oven. Last month, Munsen was on hand at Honeyville Farms to demonstrate the new Sun Oven.
“The reason for the new oven is because we’ve been trying for a long time to get more Americans to understand the benefits of solar cooking,” Munsen says. “The All American model is more user-friendly…the goal is to really mainstream solar cooking into American society.”
The All American Sun Oven reaches temperatures of 360-400 degrees Fahrenheit, and can be used to bake, boil and steam foods as well as to pasteurize water, says a company spokesperson.
Munsen adds that the All American model is designed more for American cookware and can be more easily adjusted to meet the sun, even if there is wind resistance.
He says that a portion of the proceeds from the sales of Sun Oven products goes toward implementing solar cooking practices in developing countries—a cause the company is passionate about.
Like many Sun Oven users, Trimble is excited about the new product. She assures those interested in solar cooking that it’s “more forgiving than a traditional oven” and can be fit into any lifestyle. “The Sun Oven is not hard to use and I am really even more eco-conscious now,” Trimble says. “Using it reminds me to be more aware of my impact on the environment, and it’s motivating. It feels good to know that I’m not using electricity.”
To learn more about local solar cooking classes, visit local.honeyvillegrain.com/chandler-retail-store.html. Learn more about the new All American Sun Oven at allamericansunoven.com.
Photo courtesey of Sun Ovens International
