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I’m writing from VSO in South Sudan where it’s a snug 40+ degrees for much of the year. We’ll be placing our volunteers in reasonably remote areas and they’re keen to find a way to keep their food cool so it isn’t destroyed so quickly. They mostly want to keep fresh things such as tomatoes, lettuce, green beans etc. I’ve tried one suggestion already: This was a large clay pot with a smaller clay pot inside. The gap between the two pots was filled with sand and water, and the top covered with a wet cloth. I placed this in a well ventilated room. Unfortunately the inner clay pot simply filled slowly with water, making the food rot quicker, and failed to be any cooler than the room temperature. Do you have any other ideas? Alice