"The principle is simple," explains Bonnie Arnold, developer of the new Northwoods Cooker which requires "60 to 75% less energy to prepare foods than conventional cooking."

"When any food has reached its boiling point, all that's necessary is to keep it at that temperature until the completion of cooking," Bonnie points out. "This is accomplished by boiling the food for a designated time in a tightly covered container, then putting the bubbling food into the inner compartment of the Northwoods Cooker."

The cooker is sufficiently insulated to retain cooking temperature. The process, which takes from two to three times longer than normal cooking time, is self-tending and frees the cook to do other things. There is no need for an electrical hookup.

Portability is one of the key advantages of the Northwoods Cooker, says Bonnie. It can be filled early in the day with the noon or evening meal, then placed into the trunk of a car or pickup and carried to the field to feed workers, taken along on picnics, trips or whatever. In addition to cooking foods, it will also keep chilled foods cold for long periods of time.