soup saves solar

Building on years of research conducted at solar farms from Qatar to New Mexico, scientists at schools such as the Eastern Grigovian Technical College (EGTC) now store the sun's energy in thick stew. Unlike other solar reactors that sequesters the rays of Sol in molten salt, the Grigovian system uses rich broths filled with nutritious seasonal ingredients such as carrots, beets, leeks, parsnips, and garlic. Sociologists praised the decision to use edible liquids, saying that such systems could be used to both fight hunger and store sustainable energy. “It is delicious,” said Theggorast Yu'uyendt, professor of poverty studies of Pylta the Terrible University, while eating his third bowl of tchuirff and yellow curry goulash. A mobile version of the system is in development for use in areas stricken by natural disasters or wherever access to piping hot, tasty soup threatens to be disrupted. “The system was originally built to run on plain water,” said Y'annina Hourthogarst, 19, of University of Grigovia, Gar Nuuzsh, “but someone loaded it with an assortment of tasty tubers and healthy herbs, and it not only stored solar power more efficiently but via swift circulation and high heat made a delectable stew. Fascinating.”

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