Your Culture or Your Money

When students were asked, "How has your community changed over the last 10 years?", students came up with the following list:

Photo: Class brainstorm on shifting culture in their communities.

This exchange framed a class discussion around the definition of an 'asset'.  Robert Kiyosaki, author of the Rich Dad Poor Dad series of books, has said that the difference between the rich & poor is that the poor spend their lives buying assets which are really liabilities because they do not understand the difference, while the rich spend their lives acquiring things which are truly assets.

This is certainly true for the middle class in developing nations.  For example, if your income were to stop, most people would not be able to continue making they mortgage payments (and so would likely lose the house), whilst a positively cash flowing rental unit would keep putting money into your pocket. 

Therefore your primary residence, which the bank tells you is your greatest asset, is actually potentially your biggest liability.

According to Kiyosaki, properly defined: an asset feeds you, a liability eats you.

This simple definition of assets vs. liabilities can be a powerful tool for the consumerist middle class single-mindedly striving towards accumulating enough income and assets to elevate their standards of living, and could also be a powerful tool in helping families, organizations and communities manage their finances better.

However, it is too narrow a definition to be useful in the context of working towards ending poverty.

This definition of assets is framed by and perpetuates the prevailing capitalistic view of the world - one in which gross income (or GDP) is the primary indicator of a person's (or country's) overall well-being, and people are reduced to hedonistic accumulators & consumer.  It does not allow for any other paradigm.

If we limit ourselves to this definition then we deny ourselves the opportunity to account for the many other factors which contribute to healthy, thriving communities.  We deny ourselves the opportunity fully embrace the richness of reciprocal experience that is human culture, where people flourish most when given opportunities to create, contribute, collaborate, and celebrate.

Photo: Ifira Island keiki.  Are we born into this world focused on 'accumulation' and 'consumption'?

Instead, we can take this a step further and expand upon this definition to allow room for culture to evolve (adapted from Rosemary Morrow's 'Earth User's Guide to Permaculture'):

Photo: Reclassify your assets.

 

Degenerative Assets.
The more I use these, the less I have of it / the more I need of it.  Worse yet, the more I use this, the more it harms me / my community / my ennvironment.  Most items ('stuff') prized by consumerist culture falls into this category.

Generative Assets.
I can use these to make / create / modify / enhance me / my community / my environment.  Some of the things which fall into the first category could instead become 'generative' if used differently (ie using fossil-fuel powered equipment to create earthworks which pasively harvest water and rebuld soils).

Regenerative Assets.
I can use these, and they will multiply over time if properly cared for.  Biological resources, and many of our natural resources fall into this category.  If we were to focus on creating / developing / accumulating this type of asset, we take care of future generations while taking care of our own needs.

Knowledge-based Assets.
Ethical knowledge leading to self-reliance is the only asset class which can offer an unlimited yield; we are limited only by our creativity, our imagination, and our ability to apply knowledge.  When knowledge is framed by an ethical structure which values care of the earth, care of people,and stewardship of resources, it can result in actions & practices which are beneficial to all.

 

 

White rice: Scourge of the Pacific

Photo: Sticky white rice growing in a streamside taro patch on Oahu, photo courtesy Hunter Heaivilin.

 

After years working overseas in the Solomon Islands, Fiji, and now Vanuatu, ADRA Country Director David Cram refers to white rice as 'the scourge of the Pacific', and for good reason.

Polynesian cultures brought many of their sustenance plants with them as they migrated - the so-called canoe plants - and their cultivation practices both evolved with and shaped their lands.   

Photo: Taro under wet cultivation at Reppu's Farm in Waiahole Valley, Oahu (Hawaii) [photo credit: Pete Hodgson].

Taro, yams, and sweet potatoes were the staple crops of these peoples, supplemented by animal proteins from fish, fowl & pigs.

White rice, although popular with modern polynesian cultures, was never a part of the traditional polynesian diet. 

After generations of co-evolving with extensive taro cultivation (cultivating a relationship with a staple food that Hawaiians regard as their 'older brother') in recent generations Hawaiian food culture has shifted to include a mishmash of cultural influences which manifest itself in the local favorite of the 'plate lunch':

Photo: Courtesy of cougareats.blogspot.com.au.

Two scoops white rice, one scoop mac salad, a bed of shredded cabbage (if you are lucky), and then whatever local-style meat dish: chicken cutlet smothered in brown grazy, teri-beef drowning in sugary teriyaki sauce, fried fish glob bed with mayonaise-based tartare sauce… and almost anything else you could imagine.

The results of this change in diet & lifestyle have been dire: Polynesians rank significantly above other ethnic groups in Non Communicable Disease (NCD) categories such as diabetes, obesity, and other related 'lifestyle diseases'. 

In fact, Polynesians that have maintained traditional diets have maintained obesity rates lower than those of Western Populations. (1)

Photo: Harvesting taro at Reppu's Farm in Waiahole Valley, Oahu (Hawaii) [photo credit: Pete Hodgson].

 Once you've spent some time working in a lo'i (wet cultivation taro patch) it's not hard to imagine how this seemingly simple shift in diet has contributed to such dis-ease:

First, the amount of calories you would burn in the daily course of planting, tending, harvesting & processing your family lo'i would have been significantly higher than the amount of calories burnt by the average modern person purchasing a package of white rice and boiling it up at home.

Second, if we understand how white rice is created, we may decide to change our relationship with that food.  Rice is harvested as a grain crop - much in the same way as wheat, rye or barley - it goes as a tall grass, and its seed heads are threshed and winnowed to separate the grains from the rest of the plant.

Photo: White rice grains.

Simply put, each grain of rice is held inside an outer protective hull, and the inner layer(s) of the pericarp adds more protective layers - this is the rice bran. 

Most of the nutrients available in rice are stored here; the grain itself acts as an energy store for the plant embryo inside and is designed to give it it's initial burst of energy to sprout forth its roots & shoots, to then absorb & create its own nutrients from the soil & sun.

White rice is created by removing this protective skin, and polishing the grains so that they are more attractive, and become soft & fluffy when cooked.

Third, because white rice is mostly made of carbohydrates, it is converted by the body into sugars (click here for a more detailed explanation, which will cause havoc if they are not used up by the body through physical exercise… not exactly a good combination for the average, modern, sedentary lifestyle.

A facilitated class discussion was held in an attempt to give students a deeper understanding of this food, so that we could understand the impacts of white rice overconsumption:

• What is white rice?
• How many of you eat white rice?  How many of you grow white rice?
• How does it grow?  Where does it come from? 
• How does it get here?
• How does it affect your health?

Next, we brainstormed alternatives to this locally popular imported food:

• Reduce portion size
• Balance servings with traditional foods
• Create new white rice dishes using local ingredients:
      white rice cooked in coconut milk
      white rice mixed w/ grated coconut
      white rice mixed w/ ginger & onion
      white rice mixed w/ seasalt/seaweed
      white rice mixed w/ grated yellow ginger (turmeric) & canarium nut...

....this list is limited only by our imagination, and taps into the creative energy of human innovation, a much more effective strategy to affect behavioural change than dire health warnings and finger-wagging public lectures.  Who doesn't like to hear about a great new recipie?

If it tastes good - we humans love it - so a permacultural approach looks as this as an energy flow we design with, rather than work against. 

Overconsumption of white rice is not a good thing - especially in these communities - but it is already there, so we work to redirect & deflect this energy rather than put all our effort into fighting against it, and focus our design efforts towards long-term systemic improvement rather than knee-jerk symptomatic reponses.

 

______________________________________________
(1)  'The Obesity Epidemic in the Pacific Islands', Michael Curtis (United States Department of Army); Journal of Development and Social Transformation

Plant guilds in Vanuatu

"There is an enormous difference in the way we make a design in permaculture and the way an agriculturist would make it.  Really what we are up to is trying to let things function in a natural way."

  - Bill Mollison, Wilton, NH (USA) PDC 1981 -

 

Companion planting, or planting two or more plants who help each other, with each other, is one tool we can use to increase the resilience of our cropping systems. 

For example, planting dill and alliums (onion family) between mounds of potatoes can help attract beneficial insects to the umbrelliferous flowers of the dill, while the allium roots exude antibacterial & antifungal compounds which can protect potato tubers from fungal infection, and give us total yield of three crops from the same space.

Photo: Fruit & nut trees occupy the understory of this coconut plantation on Malekula Island, while swamp taro & cattle occupy the ground level.

In permaculture design we refer to this as 'guilding'.  We can use it to mimic the diversity found in natural systems and assemble our planting guilds by selecting plants occupying different niches; for example, selecting deep rooted plants to row next to shallow rooted plants, or identifying understory trees which can be planted under our canopy.

We can take this a step further by designing for maximum functional diversity; in other words, seeking to connect elements in our system so that the needs (or 'inputs') of one element are met by the products or behaviors ('outputs') of another element in our system. 

Photo: Needs / Products / Functions = Functional Analysis.

By using the 'Functional Analysis' tool to map the needs, products & characteristics of our species palette, we can begin to make these connections to create gropings of plants which are mutually beneficial when grown together.  For example, we can grow vines up a taller crop, select an edible ground cover to ramble in an understory, and intercrop nitrogen-fixing species to provide for our soil fertility needs.

Photo: A guild is a family of plants who work together. At the Department of Agriculture's demonstration plot on Efate, Piper nigrum (back pepper) grows up nitrogen-fixing 'Erythrina varigata' (Indian Coral Tree).

Students were tasked with designing their own localized guilds using these patterns, starting with grouping plant species they are already familiar with in the different niches they occupy, and then looking to re-assemble them by looking for functional relationships between the plants:

See the full gallery on Posterous

Photo: Amsen Wille from the Vanuatu Department of Agriculture presents his group's plant guild designs.

Photo: 1) Banana, cacao & Island cabbage (Abelmoschus manihot) grow in the understory of a coconut plantation, with Sweet potato (known locally as 'Kumala') as a ground cover.  Glyricidia provides fertility to the system, banana & Island cabbage provide a shorter term crop while cacao is maturing, and sweet potato lends productivity  at ground level while serving as a living mulch to protect topsoils.

2) 'Whitewood' (Endospermum medullosum), a locally prized timber crop, creates a closed canopy which few plants can tolerate.  Swamp taro (Alocasia macrorrhiza) can fill this niche and turn it into a productive space - this guild was expanded further as an alley crop between Glyricidia to provide fertility to the system.

3) Citrus is placed with nitrogen-fixing Pigeon pea (Cajanus cajun) as a nurse crop to protect & feed it in its early stages (and yield an edible crop), while pawpaw (papaya), Island Cabbage, and Chinese cabbage (known locally as 'Whitebone') give additional yields in space & time.

 

Bill Mollison said, "If you do something right, it will do a lot more right itself," and we experienced this phenomenon with this practical exercise.

Students were asked first to group plants according to niche, and then to create guilds by looking for functional relationships between these plants - and in doing so they also managed to stack crops in space, stack yields in time, and increase diversity & fertility.

 

"Our job is to put things in the right place and then let them rip."

  - Bill Mollison, Wilton, NH (USA) PDC 1981 -

 

No Dig Gardenbeds & The Village Crazyman

A social pattern that Rick Coleman has observed in his work overseas is that of the 'Village Crazyman':

Everywhere he has worked, Rick has encountered this person - typically slightly overweight (ie well-fed), and the only person in his village who is growing anything with any success - often with raging success, while everyone around has written him off as 'crazy'; simply because of the lack of social proof: 

If that guy was doing things so right, then why isn't everyone else doing it?

Africa, Peru, Mexico, Palestine, Mongolia; wherever he went, sooner or later he would eventually run into this person, and when he did… it would be time to ask lots of questions & take furious notes… and ironically enough, when Rick returns home to his productive permacultural bio-dome smack-bang in the middle of the declining pastures in Gippsland (considered prime dairy country in that neck of the woods), guess who the neighbors consider to be the crazyman?

Photo: Our new friend Sawi is Da Man!

When we first met Sawi during our tour of Ifira Island on Day 1 of this consultancy, it was clear that he was doing some very good things - but it wasn't until we had conducted our site visits to Araki Island & Dixson's Reef that it started to become clear that we had found our 'Crazyman'.

One consequence of the relative material affluence of this small community is a preference for buying cheap, processed & imported foods, and Sawi is one of the few residents of Ifira Island still growing his own food: trained chickens, free-range-non-foraging pigs, cyclone yams (not a typo), fruit & nut trees, hessian-crete walls (hessian bags dipped in concrete and used as a sort of plaster), thermal-efficient roasting oven, handmade fishtraps, compost heaps, nursery operations - he's got a lot going on.

Check out these no-dig garden beds, made from treestumps, compost, & leaf litter, growing 'cyclone yams' (wild yams which can store in the ground for many seasons and can act as a backup food supply in case of cyclones), at least 3 different varieties of Island Cabbage (Abelmoschus manihot, aka Edible Hibiscus), an unidentified shrubby edible, and interplanted with colorful varieties of Coleus to attract beneficial insects:

Photo: No-dig Gardenbeds on Ifira Island in Vanuatu.

See the full gallery on Posterous

Photo: Three different varieties of Island Cabbage (Abelmoschus manihot, aka Edible Hibiscus).

Photo: Mushrooms thriving on the decomposing log borders.

Making Connections: The Story of Design

The Functional Analysis is a tool which is used in permaculture design to map the needs, products and characteristics of resources we have available so that we can start to use them as elements within our system by seeking out functional relationships between each element.

Simply put, it is a tool we use to help answer the question: How can we use what we have to create what we need?

Students split into small teams and begin by listing the Needs (Inputs) / Characteristics / Products (Outputs/Functions) of an available resource - in this (somewhat infamous) example, a chicken:

Photo: Multifunctional-Permaculture-Superchicken.

Once the functional analysis for this resource is completed, another resource is selected and the functional analysis is conducted again.  This is repeated again and again, until students have a list of elements which can be connected to each other to create functional relationships.

By asking, 'How can the needs of one element in our system be met by the products/functions of another element within our system?', we can begin to tell the story of how these elements can work together to create a functioning system: the story of design.

In other words, we are creating the beginning of a fully functional permaculture design.

Photo: Students from Vanuatu 2012 PDC present a simple 'story of design' integrating Coconuts, Cattle, Pigs, a Dog, and Taro.

Vanuatu 2012: 'Kaekae fo Laef' (Food For Life)

Photo: The view from the plane on the way to Malekula Island.

 

“Food security has been defined as ...access by all people at all times to sufficient food for an active and healthy life.  
- (Online), Dieticians Association of Australia, www.daa.asn.au (2006.) -

 

Photo: The open market in Port Villa is filled with a diverse variety of local produce & goods

 

Food Insecurity
Food insecurity in Vanuatu is not primarily a case of inadequate volumes of food to feed people. 

[TGB: In fact, our site visits to two remote island communities (one accessible only by a 60-minute banana boat ride) revealed a richness in diversified perennial cropping systems and a deep knowledge of local plants & their uses.  We also discovered a fondness for consuming large amounts of cheap imported white rice.]

(Food insecurity in Vanuatu) is more related to what can be termed “hidden hunger”, or deficiencies of vital micronutrients in people’s diets. In rural areas, it is related to people eating unbalanced diets, and a building dependence on imported convenience foods (rice, noodles and tinned fish).

Photo: Typical household on Ifiri Island, a small island community located a short 10-minute boat ride from Port Villa.

In urban areas, it is related to people’s access to land, the ability to earn sufficient income to purchase food, and changes in people’s eating habits, shifting away from nutritionally rich traditional staples to imported, less nutritious food items.

In both rural and urban Vanuatu, there is physical evidence of some malnutrition amongst infants, pregnant and lactating women, low-income earners and the unemployed. Not all people are able to get access to enough food.

Findings from the 1983 National Nutrition Survey (no other recent work of this kind has taken place since) indicate that malnutrition is noticeable amongst children between 1 and 2 years of age in rural Vanuatu. In urban areas the problem is more prominent amongst low-income earners, who cannot earn sufficient income to meet the full food needs of their households.

 

Increasing Soil Infertility
Shifting cultivation is still widely practised in the rural areas of Vanuatu, where land is cleared, cultivated for a number of years, and left fallow while families move to a new piece of land to repeat the process.

Photo: Slash-and-burn garden plot ready for planting, Araki Island.

After each cultivation period, the soil is drained of almost all available nutrients. Therefore, a long fallow period is required to let the soil recover. It has been estimated that it can take as long as 15 to 20 years for land to recover fully in the tropics.

In the past, when population pressure was low this fallow period was feasible. However, in more recent years, the fallow period has been shortened to as short as two years or even less, particularly on the more populated islands.

Most rural families in Vanuatu are semi-subsistence farmers. These families are reporting differences between yields of crops harvested each time a piece of land is re-cultivated.

Photo: Slash-and-burn garden plot planted 3 months ago, Dixson's Reef.

Declining food crop yields are most likely directly related to declining soil fertility, which is an outcome of shorter fallow periods, which in turn are a consequence of land pressure that is linked to increased monoculture of cash crops and rapid population growth.

In the search for fertile soils for new gardens families are clearing forests a long way from their homes, often up to a full day walking distance.

This is creating pressures on women and children as they must travel long distances for the cultivation and harvest of food, which is contributing to preferences for nutritionally poor, imported non-perishable foods such as rice, noodles, etc (TGB: it is far easier to go to the local convenience store or bulk-buy processed foods from the supermarket than to walk a full day to-and-from your sustenance plot every day).

 

Brief Description of the Proposed Project
This project will improve food security through the introduction of innovative agriculture practices and training based on the permaculture approach that will allow intensive vegetable cultivation in gardens within the village, using organic methods that retain soil fertility year round.

The innovative gardening approaches will build on the gardening skills of rural families, and allow them to trial new ways of growing, processing and preserving their traditional crops. The project will work directly with families in two rural communities on Malekula and Santo Islands, and one poor urban settlement community in Port Vila.

Photo: At least 3 different varieties of Island Cabbage (Hibiscus manihot) grow as a planting guild in raised beds with Yams, Coleus, and an unidentified edible leafy green shrub (in front of logs). [Ifira Island]

Permaculture is based on creating closed ecosystems for growing food that are as natural as possible and meet all their own needs internally, such as supplying pest management, nutrients for all species, temperature control, soil building and maintenance, wind control, pollination, germination and pruning.

Key aspects of permaculture are intercropping for pest management and creation of microclimates that support the differing cultivation needs of the vegetables grown. A development opportunity that this project will be built upon is that some of the key practices of permaculture are already part of traditional Vanuatu gardening practice.

Currently the constraint is that the food gardens in Vanuatu are placed a long distance from the village, and the practice of slash/burn agriculture is depleting soil fertility to zero. Mono-cropping is another farming system practised primarily for cash crops such as coconut, cocoa, coffee and kava.

Photo: Coconut plantation on Malekula.

Permanent cash crops tie up land for long periods of time, resulting in shortages of suitable land for food crop production. Due to the value of the cash crops these are often located on the fertile soils closest to the village, another reason why food gardens are located so far away.

This project will use permaculture approaches to allow families to build on the integrated planting methods they are familiar with in order to cultivate complimentary food crops within their cash crops.

Rural families in Vanuatu also keep animals as sources of food or income, such as chickens, ducks, goats, pigs and some beef cattle. Usually this livestock ranges freely throughout the village, making establishing vegetable gardens impossible – especially if the villagers keep pigs.

Photo: Pigpens in Dixson's Reef Community.

A key aspect of the permaculture approach is the integration of livestock into the gardening system, as livestock both consume garden waste (fodder for goats or cows, or rotting vegetables for pigs), manage insect pests (chickens and ducks) and produce very fertile manure.

This project will work with the rural villagers so that they are able to integrate their livestock into their gardening practice, which will result in greater soil fertility and improved pest management. Sustainable vegetable production training will focus on seed saving, soil fertility, natural pest management, and water conservation for coastal communities with a long dry season.

Photo: Solar dryer in Araki Island.  These Beach Almonds are harvested by the local children and sold at market for 400VT /kg ($4USD).

Food processing and preservation techniques will also be introduced to the communities. Currently there is a high demand for this type of knowledge. This project will have a high potential for replication across Vanuatu.

In order to facilitate this the project will work with the Vanuatu Department of Agriculture and possibly a rural vocational training provider to develop curriculum materials based on the lessons learned and the approaches developed through the project activities.

These training materials will then be used to replicate the knowledge and skills so that agriculture extension workers can provide the knowledge to communities in other parts of Vanuatu, and young people at vocational training centres can obtain certificates in the permaculture approach.

 - Excerpts from ADRA Australia 'Kaikai fo Laef' ['Food for Life'] Concept Note written by Michelle Abel & Tileuybyek Ye, September 2011 -

 

Vanuatu 2012

Not only does Vanuatu has the dubious honor of being home to the world's first community to be forced to move from their land because of rising sea levels (see 'Vanuatu village relocated due to rising sea level' on ABC Australia), this chain of 83 or so islands and islets also happens to sit on the edge of the Paficic Tectonic plate:

From this article published in Der Spiegel:

Klaus Töpfer, a German politician with Chancellor Angela Merkel's center-right Christian Democratic Party (CDU) and the UNEP's executive director at the time, bleakly noted: "The melting and receding of sea ice and the rising of sea levels, storms surges and the like are the first manifestations of big changes underway which eventually will touch everyone on the planet."

A climate-change report to be published next year will present evidence that the world's oceans will rise between 0.5 and 1.2 meters (1.5 and four feet) by 2100, with global warming already increasing sea levels by 1.8 millimeters (0.07 inches) a year. However, that amount is not much when compared to the natural fluctuations at work here. Like most inhabitants of the South Pacific, those of Vanikoro must contend with sea-level fluctuations of some 20 centimeters (eight inches) caused by currents in the Pacific, such as the climate phenomenon called El Niño.

Earthquakes and tsunamis strike Vanikoro regularly, but people here are at the mercy of the forces of nature in a longer-term way, as well: On its slowly sinking course, the Australian Plate is dragging Vanikoro along into the depths.

That the UN had been premature in declaring the villagers on Tegua to be climate change refugees became clear when a large earthquake caused the island to shoot back out of the water in 2009. "The coconut plantation has been on dry land since then," Ballu [Valérie Ballu, 44, a geodesist from Paris] says.

However, she points out that, for the people there, it doesn't much matter which specific physical phenomena forced them to abandon their village. What frustrates Ballu is that a climate-change adaptation fund helped them resettle in a new village, but in a location hardly better than the original one. "It's at a lower elevation," Ballu says. "Spring tides or tsunamis can still reach it."

Which brings up an interesting point: no matter how one may quibble at the details, the fact of the matter is that changing weather patterns are impacting communities around the world, perhaps none moreso than the island nation of Vanuatu.

Although the archipelago "luxuriates in a tropical maritime climate with characteristic uniform temperature, high humidity and variable rainfall"(1), its island communities must deal with intensifying tropical storms, shifting rainfall distribution patterns, and alternating drought & floods as the El Nino and La Nina cycles also intensify.

Photo: Vanuatu from the air (photo courtesy tourist-destinations.com)

Freshwater is becoming increasingly scarce and many upland watersheds are being deforested and degraded. Proper waste disposal and water and air pollution are also increasingly troublesome issues around urban areas and large villages.

Additionally, the influence of consumer culture which western development has brought to the islands is shifting traditional cultural behavior patterns & values, sowing the seeds of disconnecting peoples from the land they have lived so closely with for millennia.

On the bright side, in 2006 the Happy Planet Index published by the New Economics Foundation and Friends of the Earth environmentalist group estimated Vanuatu to be the most ecologically efficient country in the world to achieve high well-being. 

Despite the challenges faced by these island communities, we take it as a good sign that the WELCOME sign on the airport wall reads: THE WORLD'S HAPPIEST COUNTRY.

(1) http://www.meteo.gov.vu/VanuatuClimate/tabid/196/Default.aspx

 

Ifira Island

Photo: Arriving to Ifira Island.

The campfire smell of a firepit outside our window wafts through with each flurry of breeze, the bells of the gospel singing practice that has been belting out hymns next door for the last 90 minutes stll ringing in the air.

It's 9.30 at night, and the village of Ifiri Island is slowly winding down for the night.

Although it's supposedly the dry season, we descended from the clouds into a grey, humid & wet world - it has been raining off and on for the last couple weeks.

"Mother Nature is changing", says Noel, Project Manager for the Kaikai fo Laef project and our guide for this evening.

Tomorrow we meet Eddie, youngest member of the Chief's Council, who will guide us on a tour of this small island on foot (he tells us it will take only an hour or so to walk all the way around).

Meanwhile, a soft bed and pillow await aching travelbones...

Banana leaf sheet mulch!

Photo: Banana leaf sheet mulch deployed in raised bed garden.  Hana, Maui.

Banana leaves have many uses in the Islands (and in all traditional cultures where banana plants grow), though here's one you may not yet have considered:  a natural, locally & readily available, biodegradable weed barrier for sheet mulching.

In urban and suburban Honolulu, cardboard is a readily available waste product that can easily be upcycled as a biodegradable weed barrier for sheet mulch gardenbeds and paths, though in remote Hana there is nowhere near the amount of waste cardboard available for us permaculturists!

There is, however, and abundance of banana plants (which love the chocolatey-volcanic soils and moisture), and therefore an abundance of banana leaves...

...which brings us to the point of this post:

Appropriate Design.
(an excerpt from Rick Coleman's essay 'The Role of Permaculture in Sustainable Aid')

If you are going to introduce a new technology / technique / tool, these are some things to consider:

• Can you use materials that are inexpnsive or free, that are easily accessible and safe?
• Will it have a tangible positive effect on the community (as well as the aid organization)?
• Most importantly is it able to be repeated (if you build a grand-darble-dooble-funky and leave it, can anyone build a new one?)..
• How can the technology be integrated to solve other problems or be connected to other elements (in the system) and therefore become more productive?

... which, of course, now leaves us with the question:

• What else could we use banana leaves for?

While we ponder that one, here's another example of a locally appropriate material being deployed for use in a sheet mulch garden being built in the drylands of Mexico:

 

 

Solar Dryer extends harvest and creates microenterprise opportunity

Elyse Peterson is an experienced food scientist in the dairy, seafood, meat, and soft drink industries, Elyse served two terms in the Peace Corps helping promote sustainable food security solutions. As part of her work in the Peace Corps, she helped to develop a Solar Food Dryer which became the catalyst for a community-based food security and economic development project in in Antigua.

We talked to Elyse about this technology, which is highly appropriate for many tropical areas, and may have application into other climate zones:

Photo: Mangoes drying in the sun.

 

TBG: How does Solar Food Drying work?
Solar drying is a low cost method of drying food.  It is important to understand moisture in food and the properties of the air around us.

All food contains moisture which comes in three forms: liquid, solid & gas.  This moisture is what microorganisms need to live and thrive, so in order to stop microorganism growth you may reduce this moisture to a safe level to preserve and extend the shelf-life of your harvest.

The design of the Solar Dryer harnesses the power of the sun's rays to raise temperatures within the unit to between 110 - 130 degrees Farenheit. 

This heat lowers relative humidity while increasing absolute humidity, so that the air inside the unit attempts to reach the absolute humidity of the climate outside the unit by taking moisture from the food.

Coupled with proper air circulation, this is what makes the solar dryer work.

Photo: Solar dryer built with locally available materials in Antigua, 2007.

TGB: What kind of Solar Dryer Designs have you developed?

There are three basic designs of solar dryers that you may follow when building your own solar dryer: direct absorption, indirect heating, and mixed mode. In this project a direct absorption solar dryer was designed because it was found to be the most sustainable for Hawaii’s needs.

In these designs the food is placed inside a cabinet or “hot box” which allows the rays of the sun to heat up food and air around it. A compartment with a transparent roof and insulated walls is used, but if designed properly all the walls can be transparent. These may also use reflectors at the bottom of the compartment to increase light (metal or foil).

Ventilation holes are required to promote proper air circulation. Indirect heating dryers dry the food with heated air collected by a “solar panel”. The food is placed in an insulated heating chamber with proper air circulation.

These models are effective but cost a lot of money. Mixed Mode dryers are a combination of the other two designs. Food is heated directly by the sun but additional heat is collected with the “solar panel”. These can cost about $1300EC to build, effective but expensive.

Businesses attempting to expand and produce higher quality products should look into building one of these models (for the purposes of this project and the situation in Hawaii the direct absorption model is the best fit). When constructing your dryer be sure to follow the design carefully, because the angles achieved are vital for efficient processing.

Photo: Mangoes selected for drying are peeled and cut.

TGB: How do we select produce to dry?
When selecting food to process in the solar dryer it is important to remember that drying will not improve the quality of the produce. Only produce that you would consume fresh should be dried.

Produce with cuts, bruises, or other evidence of contamination should not be used. Select fruit that is ripe yet firm. Using over-ripe fruit can cause the final product to come out brown and sticky. Ripeness is about 2/3 ripe.

Photo: Mango is prepared for dehydration in the Solar Dryer.

TGB: How do we prepare produce for drying?
Produce shall be soaked in a bleach solution to remove microbial contamination (1 tsp bleach in 1 gallon water). Peel fruits and cut into appropriate sized pieces. The smaller the size piece the faster the drying time. As the size of the piece increases the time for drying grows exponentially.

Example: A slice or piece two times larger with take four times longer to dry. Experiment with your dryer to see what size piece is the best.

TGB: Doesn't that mean we will be eating bleach? 

There are alternative methods for sanitation, but bleach is the most available and inexpensive. One must remember that bleach is highly volatile. It evaporates into the air, so there is essentially no bleach on the product by the time we eat it. This is a standard practice in the food industry that many of us don't know about but owe our safety to.

 

Photo: Uncle Clay's House of Pure Aloha utilizes the Solar Dryer.

TGB: Does it work in the rain? How long does it take?
No.  The dryer should only be used on days with consistent powerful sun as to reduce the time required for drying. Depending on the results you may find it necessary to rotate the trays throughout the day so every tray gets equal amounts of direct sun exposure.

Drying should take about 12 hours of full sun power (possibly one day with good sun). Optimal temperature for solid drying is 110-120°F but 130°F will be the most effective temperature. Putting a thermometer in the dryer during processing is a  safe way of monitoring the efficiency of your dryer.

Keep a close eye on the produce towards the end of drying because drying happens at a faster rate just before it’s reached 10% moisture. To test for doneness you should see that vegetables at about 10% moisture will be brittle and easily can be broken apart.

Fruits should be soft and chewy, but test the moisture content to verify 5-8% moisture (refer to Principles of Solar Drying). There are a few quality issues that need to be considered when solar drying produce.

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For more information and detailed instructions on how to build your own Solar Food Dryerin Hawaii, download the Solar Dryer Manual here:

solar-dryer-manual-hawaii.pdf Download this file

Food Security and Food Culture

Photo: Mongolians work new potato fields in Zavkhan Province (2010), and are learning to grow vegetables because changing weather patterns are rendering ancient grazing patterns obsolete.

 

“Food security has been defined as ...access by all people at all times to sufficient food for an active and healthy life.

  Food security includes at a minimum: the ready availability of nutritionally adequate and safe foods, and an assured ability to acquire food in socially acceptable ways (without resorting to emergency food supplies, scavenging, stealing and other coping strategies for example).”

  [(Online), Dieticians Association of Australia, www.daa.asn.au (2006.)]

 

Food Culture refers to how we experience our food – from field to plate – and how it impacts our health, happiness, and sense of community. 

Perhaps the best way to explain the impact of food culture upon our wellness is to think of the way you feel, hear, smell, taste, and see another culture when you experience it through their cooking; so much of our cultural values are expressed in the way we grow, prepare, and share food.  Indeed, most of our major holidays and celebrations are centered around the experience of sharing a meal.

Food culture and food security are closely linked: threats to one affect, and are affected by the other.

A society which marginalizes the importance of celebrating and enjoying its food, also marginalizes the importance and richness of the living systems which support and create food.

The ‘fast food culture’ of modern society has distanced most of us from this richness of experience, with sobering results.  The Slow Food movement was spawned out of a response to the globalization of food production, and promotes sustainable food production by small local businesses to preserve and celebrate local and traditional food cultures.

A society which celebrates the importance and richness of its food culture, creates resilient, happy communities: there is much data to indicate that average reported happiness is consistently lower in countries with a pervasive fast food culture [such as the USA] than in countries such as Cuba, which embrace and celebrate a locally produced, organic food system.

When a community is unable to provide for its own food needs, individuals are disempowered, despair sets in, and food aid must be imported.  The community must be rebuilt with the knowledge and practical skills to produce enough of their own food to meet their needs, or a cycle of dependence can develop.

Agricultural yields are arguably at higher levels than ever in recorded history, yet in our world today, 1 out of 7 people will fall sleep tonight without access to enough food to lead an active and healthy life.

A solid understanding of food culture and food security issues are important to a wellness practitioner because it will equip you with a foundation to act on a local scale, and know that you are improving the wellness of humanity on a global scale with your contribution.

"Stupidity is an attempt to iron out all differences, and not to use them or value them creatively."

- Bill Mollison -

The long-term impacts of the modern conventional food system, which has only been in existence for the last 40 years or so, are only now starting to become more apparent.  Obesity levels and diet-related disease are at epidemic levels in the developed world, regional economies are being drained of their livelihoods by big agribusiness, while social and environmental impacts are being reported on by filmmakers, journalists, bloggers and other activists all over the world.

Once we understand the limitations and challenges created by the conventional food system, we can begin to identify opportunities to flourish within, while operating from outside the system: first, by producing enough of our own food to meet our survival needs, then to generate sufficient surplus to share in our local communities. 

It is here than we can access markets most efficiently, here that we can develop our most loyal customers, and it is here that the economic activities of our enterprise will make the most difference, because money will be cycled around local suppliers, distributors, and sellers to ehance and strengthen our community.

Photo: PermablitzHI, a vibrant community of people who share common needs and goals.

‘Market’ does not mean ‘places where we can sell crap’ to a permaculturist.  Instead, we view ‘markets’ as a vibrant community of people [think of your local farmer’s market], who share common needs that we can help to meet.

When we can identify and meet these needs responsibly, ethically, and sustainably then we are rewarded with surplus cashflows to reinvest into our people, our enterprises, and our community. 

For example, we can look for local heritage varieties of crops that have adapted to growing conditions in the area, and develop a niche demand for varieties that are unavailable on supermarket shelves because they may not be suitable for long-term transportation or storage. 

Or, we can look for high-value crops that can be integrated into our polycultures, increasing the biodiversity and resilience of our system, while increasing the diversity and resilience of our economic yield.

Photo: Hana Farms, an example of a Regenerative Enterprise, cycles economic energy back into the community it serves.

 

Only when when our enterprise is able to competently serve the needs of our local community, should we look to developing our system to generate further surplus.  We expand our operations and systems organically, by careful observation, continuous improvement, and constant adaptation to changing long-term trends; and always, always conduct ourselves with respect to the ethics of permaculture, which underpin all of our work.

It is vitally important that we look at what our land offers us, rather than impose our will upon the land.  For example, deciding arbitrarily that ‘I want to grow chamomile’ because there may be a market for it would not be in alignment with the permaculture ethic of Earth Care, while paying our employees less than a living wage would violate our ethical principle of People Care. 

Finally, hoarding all of our profits and not re-investing surplus back into our local communities not only serves to isolate ourselves from our basic need to connect meaningfully with other human beings around us, it would not honour the third ethical principal of permaculture: Resource Share.

 

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by Matthew Lynch
'Essays on Permaculture and Wellness'

Greens in April, in Mongolia...?

Photo: Raddishes have been harvested since early April in the GERES' Passive solar greenhouse R&D site in Ulaanbaatar.

From GERES' Community of Practice website, by Anne Randall:

 

The '“Food Security and Innovative Farming Approaches for Mongolia” Project (2010-2013, funded by the European Union) is led by a consortium of two French NGOs: Secours Catholique and GERES, who are working closely to support Mongolian NGO Caritas Mongolia.

 

The objective is to develop more efficient and diversified ways to grow vegetables at household level, in order to reduce the food insecurity which affects the most vulnerable families (1,000 families in Ulaanbaatar and in Gobi-Altai province).

 

Activities are intended to develop, implement and diffuse passive solar greenhouses (180 family and community greenhouses and 75 nurseries), improved techniques of soil and water management and bioclimatic cellars. GERES is bringing its technical expertise to the local partner during the first research and development phase on these 3 techniques. 

 

In Autumn 2010, a Research and Display Center was built in the middle of the peri-urban “yurt areas” [['ger districts' - TGB Editorial]] of Ulaanbaatar. The Research carried out in the center aims at testing:

1. The thermal performance of different designs of passive solar greenhouses.
2. Potential optimizations for solar greenhouses (ex: hotbeds for early seedlings, thermal storage in water tanks).
3. Improved soil and water management practices (ex: rainwater harvesting, windbreaks).

Photo: Ulaanbaatar peri-urban Research & Development site for passive solar greenhouse design.

 

At the same time, GERES has developed a new low-cost passive solar greenhouse design for peri-urban areas of Ulaanbaatar (see picture). The greenhouse size is relatively small (8,8 m*4,4m) compared to “usual rural solar greenhouses” diffused in Asia. The constraints (in terms of suitable space available) are high: the standard size of the plot is small (700m2), with a large amount of available area often already occupied by other structures.  Each plot is fenced with a 2 meters wood barrier and the orientation of the plot may not be suitable. 

 

The size has thus been adapted to fit the families’ site constraints while insuring a sufficient vegetable production meeting their needs.

 

Passive Solar Greenhouses represent a new technology in Mongolia and have aroused a big interest from Non-Governmental Organizations (NGOs) and Governmental Agencies, since the project's beginning. This shows promise for this resource’s development in the country.

 

In this early spring 2011, greenhouses began their first full growing season. Thermal and agronomic performances tested since last autumn are revealing first results that meet our expectations. 

 

Research greenhouses can be used from late February to early December (we have to keep in mind that atmospheric pollution in Ulaanbaatar reduces winter solar radiations).

Photo: April 27, 2011.  Inside the Ulaanbaatar research greenhouse.

 

Family greenhouses can be used from mid-March for direct hardy vegetables seedling (radish, lettuce, turnip, spinach) and beginning of April for sensitive vegetables/fruits transplantation (tomatoes, cucumber, sweet pepper). At this date, greenhouses generally used in Ulaanbaatar (tunnel-type greenhouse) are frozen and usually start to be used from mid-May. Spring is a critical period regarding food security; thanks to these greenhouses, Ulaanbaatar families will be able to consume fresh and nutritive vegetables starting from April. 

Thermal performance inside Ulaanbaatar greenhouse from Mar 17 - 20, 2011. 

 

Some thermal data: At mid-March, during cold nights (minimum -20°C), the research greenhouse allows to gain 20°C and the family greenhouse allows to increase the temperature by 15°C. 

 

Prospects: Thermal results will allow us to compare the different designs performances and suggest relevant optimizations. The main objective for 2011 as regards to agronomic experimentations is to suggest a new schedule for farmers, which will be adapted to this longer cultivation season, in order to make a better use of the opportunity offered by the passive solar greenhouses.

 

Photo: Anne Randall inspects this season's early crops.

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For more information about the “Food Security and Innovative Farming Approaches for Mongolia” Project, contact:

 

 

Anne RANDALL

Agronomist/Technical Adviser Mongolia - Country Representative

 

GERES - Group for the Environment, Renewable Energy and Solidarity

Sukhbaatar District, 6th khoroo,

University street 11/1, Ulaanbaatar, Mongolia

P.O.Box-1353, Ulaanbaatar-13 Mongolia

Tel: (976)98105052

Mobile: (976)98080928

a.randall@geres.eu - www.geres.eu