On September 1, we cooked rice and fideo (short noodles) with mixed veggies, fresh baked bread, pears and dates. The idea of using handmade reed tubes during rice cooking, which was thought of by one of our members, worked well. The rice was cooked more evenly as the reed tubes worked as chimneys pushing the steam up. We will improve the process by cutting the tubes a little shorter to allow more steam to circulate in the pot next time.