Latest news with #charcoal
New York Times
03-07-2025
- Entertainment
- New York Times
In ‘A Natural History of the Studio,' Many William Kentridges Add Up to One
William Kentridge, the renowned South African artist, began to film himself in his studio during the coronavirus pandemic while he meditated on the practice of self-portraiture. Although he set out to examine the workings of the studio space and how it relates to the production of art, every image seemed to end with a painting of himself as a coffeepot. The result was 'Self-Portrait as a Coffee-Pot,' a nine-part film series. These episodes, now on the streaming service Mubi, are part of 'A Natural History of the Studio,' Kentridge's first show with Hauser & Wirth in New York. All the drawings from the film series — more than 70 — are present for the first time in a single exhibition, alongside new sculptures. They combine into an effusive repertoire: an artist's study of his disparate selves, and the materiality of his forms. The drawings follow Kentridge's recognizable use of charcoal, pastel and colored pencils, usually in the form of a collage on dry paper. Phrases he gathers from his favorite books adorn some of the paintings, like heavy drooping earrings. This effect is most embodied in 'Drawing for Self-Portrait as a Coffee-Pot (The Moment Has Gone),' a 2020 piece depicting a tree with phrases across the work, like, 'You will be dreamt a jackal.' In 'Drawing for Self-Portrait as a Coffee-Pot (Self-Portrait, Crouching),' 2020, a stunning render of himself, the artist is slightly bent forward. It is unclear if he is naked (although he is surely wearing a wristwatch), but his age — he is 70 now — is apparent in the small folds on his head, his back, the quiet protrusion of his belly, a tender rendering of oneself. Kentridge's explorations of the human self can result in multiple insights, and contradictions. Often in his video series multiple Kentridges or doppelgängers argue and disagree on ideas, methods and even memories. (These videos are influenced by his engagement with the world of theater, and at the Hauser & Wirth show they are displayed in a corner of the gallery emulating his studio.) Because the artist draws mostly with charcoal, the notions of erasure, overwriting and haziness in the paintings are heightened, making it plausible to debate and even dispute everything. Want all of The Times? Subscribe.
The Sun
29-06-2025
- Business
- The Sun
B&Q is selling a £120 barbecue for just £36, and it's even got a secret compartment to make cleaning it a doddle
THERE'S nothing worse than finishing a feast of barbecued food only to remember that you've still got to clean it. So anything that can make the dreaded job even a little quicker and easier is a bonus. 4 4 4 In the case of a B&Q barbecue bargain, that added bonus is a secret compartment underneath the charcoal tray. The ash drawer collects all the remnants and dust from the coal in one place, meaning it's easy to chuck it away when the device has cooled down. It's part and parcel of the Pedroso Adjustable Charcoal BBQ, which usually retails for £120 in the DIY store. However, one shopper managed to pick one of the barbecues up for just £36 - a whopping 70% off the original price. Pam delightedly took to the Extreme Couponing and Bargains UK group on Facebook to share her epic find, posting pictures of the "absolute bargain" she'd found in the Blackburn store. She also shared a snap of the sign which said the barbecue had been marked down to "clearance" price. But other people in the comments section said that when they'd checked in their local stores, it's still priced at £120. "Must be in an store offer," Pam added. "I've just spoke to my local store and they're definitely £120," another wrote. To which a B&Q employee replied: "Try other local stores. The 2C method which stops flies plaguing your home and ruining your BBQ "We have had them in ours. "Keep checking too as we got another pallet of them a few days after we sold the first." And someone else said that the B&Q in Poole, Dorset, had three of the clearance barbecues left when they'd last checked. "OMG I NEED!" another commented on Pam's post. "That's good, I'll go and get one!" someone else declared. The Pedroso barbecue is one of B&Q's most popular products, thanks to the "large cooking surface", thermometer and year's guarantee. Government advice on BBQ safety The UK Government have issued some guidelines for staying safe whilst using a barbecue: Keep a bucket of water, sand or a garden hose nearby for emergencies. Follow the safety instructions provided with your gas, charcoal, or disposable barbecue. Never use a barbecue indoors, in a tent, under an awning or in a caravan. Use enough charcoal to cover the base of the barbecue, but not more (normally around 5cms or 2 inches). Keep children, pets and garden games away from the cooking area. After cooking, make sure the barbecue is cool before moving it. Empty ashes onto bare garden soil, not into dustbins or wheelie bins. If they're hot, they can melt the plastic and cause a fire. Make sure your barbecue is well away from sheds, fences, trees, shrubs or garden waste. In the countryside or public park areas, only use disposable barbecues where there are specially designated areas and carefully follow the safety guidance. Enjoy yourself, but don't drink too much alcohol if you are in charge of the barbecue. Never use petrol or paraffin to start or revive your barbecue; use only recognised lighters or starter fuels on cold coals. "You can adjust the temperature of the barbecue by adjusting the height of the charcoal tray using a crank, ideal for obtaining the perfect cooking of your food," B&Q wrote of the barbecue on their website. "Its side shelf will allow you to place your ingredients, and it also has hooks, practical for hanging your grill tongs."
Fox News
15-06-2025
- General
- Fox News
Why an old-school charcoal grill might be a superior choice for your Father's Day feast
Plenty of dads and granddads across the country will be firing up their gas and charcoal grills for Father's Day. The prospect opens up an age-old debate: Is it better to cook with gas or charcoal? Case D. Fischer, CEO of Fischer & Wieser Farms, told Fox News Digital about the benefits of using charcoal. "There's something timeless and elemental about cooking over charcoal," Fischer said. "The way the smoke mingles with the food brings out flavors you just can't replicate with gas or electric." Fischer's business is based in Fredericksburg, Texas. He said his company prioritizes "enhancing those natural flavors with bold, handcrafted sauces and glazes." Charcoal grills "also transform vegetables like sweet corn and portobello mushrooms into smoky masterpieces." So what are the best things to cook over charcoal? Fischer recommended meats that pack a lot of flavor. "Charcoal grills are perfect for hearty meats like ribs, brisket and pork chops," he said. Charcoal adds a nice smokiness to vegetables as well, he said, including corn, zucchini and mushrooms. "They also transform vegetables like sweet corn and portobello mushrooms into smoky masterpieces," Fischer said. The top Fischer & Wieser recipes that he recommended include the peach grilled pork chop and the sweet and smoky burger, which uses a raspberry chipotle sauce. The recipes "are tailor-made for the grill," he said. "These dishes capture the spirit of summer and the magic of open-flame cooking."
Zawya
10-06-2025
- Business
- Zawya
Experts urge a new global agreement on carbon credit emission factors
The Project Developer Forum (PD Forum) and carbon specialists are urging the UNFCCC Clean Development Mechanism's (CDM) Board to examine the science behind the default Wood to Charcoal Conversion Factor (WCCF) and the charcoal emission factors used in carbon credit calculations. WCCF measures how much wood is required to produce one tonne of charcoal, a key parameter for carbon credit accounting, as it determines the deforestation and emissions attributed to charcoal production. New scientific evidence suggests that the proposed 4:1 default value does not reflect real-world data and could potentially under-credit clean cooking projects across sub-Saharan Africa. Low emission factors would underestimate the deleterious impact of the charcoal industry on deforestation. Field research suggests miscalculation During a webinar hosted by PD Forum on 4 June 2025, Dr Nordica MacCarty of Oregon State University presented field research from Malawi and Ghana showing that actual WCCFs consistently exceed the current 4:1 default set by CDM Tool 30 and 33. Her study analysed 12 kiln runs in each country, measuring charcoal yield, distribution, and usage inefficiencies across the value chain. 'Our findings clearly show that the majority of emissions and material losses occur during charcoal production, primarily through the release of volatiles, water loss, fines, and wood left at harvest sites," said Dr MacCarty. "Actual WCCFs consistently exceeded the conservative 4:1 value. If the goal is accurate emissions accounting, these ground realities must be incorporated into default factors." Nick Marshall, co-vice chair of PD Forum, said: "Under the disingenuous label of 'integrity', we are seeing the prioritisation of conservative carbon accounting over accuracy. The proposed WCCF default does not reflect sufficient accuracy in the accounting of clean cooking carbon project emissions, leading to an underestimation of their impact, which can undermine carbon finance flows to communities that need them most. We are urging the UNFCCC to review this parameter so that it reflects real-world conditions and ensures fair crediting for projects delivering climate solutions to low-income households. 'This is not only about carbon accounting - it's about fairness and equity. The communities adopting cleaner technologies deserve recognition for their contribution to global climate goals.' Dr Rob Bailis from Stockholm Environment Institute added: "The 4:1 default is not based on actual field data, but rather a misreading of outdated IPCC text. Using 4:1 not only underestimates emissions, it also undermines project viability. If the goal is environmental integrity, we should follow the data. On that basis, 6:1 is a much more defensible default value." Calling for alignment between emission factors and data Nathan Gachugi, director of Carbon Operations Africa at BURN, explained how conservative defaults limit carbon finance potential: "At BURN, we are seeing firsthand how these conservative defaults are limiting the potential of carbon finance to transform the lives of hundreds of millions of low-income households in Africa. Revising the WCCF and the direct charcoal emission factors to reflect science-backed field data is critical to ensuring climate finance reaches the communities that need it most." Traditional low-efficiency kilns in sub-Saharan Africa consume far more wood than current methodologies account for, yet outdated defaults remain in use. While methodologies like Verra's VMR0050 and the Clean Cooking Alliance's CLEAR methodology now recognise a 6:1 WCCF, the CDM Tool 33 and the ICVCM's Core Carbon Principles take the 4:1 value. This risks underestimating the emissions from upstream charcoal production, disincentivising investment in cleaner technologies and perpetuating unsustainable charcoal practices. The PD Forum is circulating research to key stakeholders including UNFCCC, ICVCM, Gold Standard, Verra, ICAO, national carbon market authorities, and rating agencies, urging alignment of charcoal emission factors with empirical data. All rights reserved. © 2022. Provided by SyndiGate Media Inc. (
Arab News
08-06-2025
- General
- Arab News
Where there's smoke, there's Eid: The charcoal that fires up Karachi's barbecue feasts
GHARO, SINDH: As the scent of marinated meat sizzling on open flames wafts through neighborhoods in Karachi this Eid Al-Adha, few pause to consider where the fire itself comes from. The crackle beneath the skewers and the smoke that perfumes the city's rooftops and courtyards originate not just from the sacrifice of animals, but from a quieter, often forgotten labor force deep in rural Sindh. The joy of Eid barbecues, the centerpiece of celebration for many families, is ignited by the enduring heat of charcoal, most of which is produced in the blistering kilns of Pakistan's southern Sindh province. Along a dusty belt stretching from the coastal town of Gharo in Thatta district to the southeastern edge of Pakistan bordering India, thousands of kilns work year-round, fueling festive fires across the country. Charcoal, valued for its high, consistent heat and the signature smoky flavor it imparts, is a barbecue staple during Eid. Whether it's tender beef skewers, spicy mutton chops, or lamb cooked Pashtun-style in a rosh pot, nearly every Eid dish cooked on open flame starts with charcoal. And come Eid, demand spikes sharply. 'Our peak season is during Eid Al-Adha when people prepare sacrificial meat at home and at barbecues, and it is also cooked in hotels,' said Khushhal Khan, a kiln owner in Gharo. 'This leads to an increase in our business.' Khan owns 14 kilns. Like many in the informal charcoal trade, his work is unregistered but vital. According to estimates from local producers, Sindh is home to over 2,000 charcoal-making establishments, each operating around 15 kilns. Combined, they produce roughly 72,000 metric tons of charcoal every month, much of which is funneled into urban centers like Karachi in the days before Eid. 'NO EID WITHOUT CHARCOAL' The process of making charcoal is as ancient as it is arduous. Large nine-foot mud kilns are loaded with carefully stacked wood, around 45 to 50 maunds (approximately 1.8 to 2 metric tons) per batch. Once the wood is in place, the kiln is sealed with mud and ignited through a top opening. It then burns slowly for several days, without oxygen, transforming into dense black chunks of carbon. Managing this burn requires constant vigilance. 'If the fire is too intense, the charcoal becomes low quality,' said Niaz Khan, who has worked at kilns for two decades. 'It needs to be burned at a steady, medium flame.' Once cooled, the charcoal is extracted, sifted, and bundled for transport. 'This is not easy work,' Niaz added. 'Our forefathers have been doing this work, making charcoal, and we are still continuing it.' The next link in the chain lies in the markets of Karachi. Trucks loaded with charcoal pull into warehouses and shops like the one run by Muhammad Younus, whose family has sold fuel in the city since 1956. 'This charcoal comes from interior Sindh, from areas like Badin, Gharo, Thatta and Sujawal,' Younus said from his store in Karachi's old city district. 'On normal days, most buyers are hotel owners. But during Eid Al-Adha, the demand increases because every household … is preparing to cook the sacrificial meat.' Normally, Younus sells around 150 kilograms of charcoal per day. But during Eid season, that figure can jump to 400 kilograms or more. Purchased from kiln operators at around Rs2,200 per maund (40kg), the charcoal is sold at retail for about Rs100 per kilogram. 'Some people buy two, five or even 10 kilograms,' he said. 'In every home, cows are slaughtered, meat is kept, children do barbecues on rooftops, families hold gatherings inside their homes and parties take place.' 'ROOFTOPS COME ALIVE' In Karachi's packed neighborhoods, rooftops come alive after the Eid sacrifice. Families, especially young men and children, light coals in metal grills and prepare platters of marinated meat. The flames flicker, music plays, and conversations stretch into the night. 'We invite our relatives, make our rooftops lively and there is a bustle,' said Jabir Khan, a city resident shopping for charcoal. 'The barbecue becomes a festive event.' Despite rising prices, charcoal remains central to the Eid experience in urban Pakistan. It is not just a fuel, it's a cultural bridge that links the sacrifice to the celebration, rural toil to urban delight, and labor to memory. 'Without charcoal, there is no barbecue,' Jabir said simply. 'And without barbecue, Eid feels incomplete.'
