"Running water would change everything," says Luz Caballero wearily as she stirs a huge pot of beans in the Santa Maria People's Restaurant in Villa El Salvador, a sprawling, dusty shantytown on Lima's southern outskirts. "Living without it is just too hard." Ms Caballero and the other locals take it in turns to staff the co-operative restaurant, serving up 100 cheap but filling lunches every day. If cooking on this scale seems complicated, then doing so without tapwater takes on an epic quality, with a continuous time-consuming, energy-sapping shuttling of buckets from the plastic barrels…Read more …
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