Roasting green chile is an important cultural touchstone for New Mexico, but it leads to a seasonal emission of approximately 7,800 metric tons of carbon dioxide -- the equivalent of driving 1,700 cars for a year. Sandia National Laboratories engineer Kenneth Armijo, who grew up on a chile farm in Sabinal, located between Albuquerque and Socorro, New Mexico, thought there was a 'greener' way to roast green chile. The results of his experiments roasting chile with concentrated sunlight will be shared... Читать дальше...