AmyWilliams

Energy, Tesla, South Australia, Energy, Battery Storage,
Energy

Musk offers Australian energy fix

https://www.off-grid

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Battery storage, Battery, solar, Australia, energy, blackouts,
Energy

Australia Battery Storage Battle

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Simplify, Unplug, Disconnect, Reconnect, Social Media
Spirit

Simplify Your Life: Disconnect to Reconnect

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Solar, Farmers, Off-grid, solar panels, bills, charges
Community

Rising Electricity Prices cause Farmers to go Off-Grid

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Off-grid, Upcycling, reusing, green,
Community

Upcycling: Keep the old & turn it into something new

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Off-grid, gasifiers, heating, electricity, green energy
Energy

Fire Away: Gasifiers for Off-Grid Living

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Food

UNESCO Credits SOIL Course

Last month I outlined the Permaculture course available at the School of Integrated Living (SOIL) in the ecovillage Earthaven (see here).

Recently, this program has been certified by Gaia Education, a provider of sustainability education across the world. The Ecovillage Design Education (EDE) credential will be provided through the Permaculture Immersion program running between Jun 10 and August 11 2017 at Earthaven ecovillage in North Carolina. The program provides students with both the knowledge and practical skills needed to design a society which reaches sustainable development principles supported by the UNESCO Global Action Programme on Education for Sustainable Development.

The program has four main dimensions which are covered. The social element involves working towards a common vision, improving communication skills and the ability to deal with conflict and diversity within a society. The economic element includes assessing the impact of the global economy on local projects and coming up with ethical economic opportunities within projects. The ecological aspect is learning about permaculture principles, as well as designing water systems for projects and learning how to apply green building principles. Finally, the worldview aspect is about maintaining a healthy lifestyle whilst incorporating regular spiritual practice.

SOIL co-founder, Lee Walker Warren, said, “The program helps passionate people understand their impact on society and forge real connections with themselves and others. People who are deeply engaged in their local and global communities make the biggest impact, both on other individuals and the planet.”

Over 4,900 students have taken part in the Ecovillage Design Education program across the world, supported by Gaia. There are various locations where these programs take place including Estonia, Italy, Canada, Chile, South Korea, Thailand, India, Scotland, Switzerland, Japan and the Netherlands. However, SOIL is only one of two organisations in the US which offer the UNESCO recognised EDE course.

On completion of the course at Earthaven, both an EDE certificate and a Permaculture Design certificate will be awarded.

There is currently a $100 discount when booking through the SOIL website for the Permaculture Immersion program by using the promotional code: SOILPEI100.

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Food

Feeling Hot Hot Hot: Solar Cooking in Action

Cooking can be challenging in itself. Following recipes, getting the right ingredients and hoping it comes out tasting delicious – unless you’re a top class chef, everyone has had a fair few burnt dinners in their time. When you’re off-grid however it’s not just worrying about what it tastes like, but how to cook the food in the first place!

Harvesting the power of the sun for cooking has been a practice conducted for many years.

Solar cookers have been on the market since the mid-80s and have become a popular option for safe and easy cooking with no fires or fuel involved. There are obvious benefits to solar cooking, after the initial investment it is a free renewable source of energy. Not only this, but it is seen as a healthier way of cooking without smoke from fires etc.

Solar cookers convert the sun’s rays to infra-red radiation producing heat. Therefore, it is not the sun’s heat itself or the ambient air temperature outside the cooker that causes the food to cook.

There are three main types of solar cooker which can vary in their design and build.

The solar box cooker is derived from a box with reflectors that funnel the sun’s rays into the chamber which contains the food to be cooked. These models can reach very high temperatures, on average between 200-350°F, which is ideal for most baking needs. With a good heat retention and little need for supervision it is perfectly safe to leave food for long periods without fear of burning. Being a box shape these cookers are less likely to tip over and when constructed will have high levels of insulation.

The solar panel cooker on the other hand doesn’t reach temperatures quite as high; between 200-250°F. Essentially the design is a pot or pan within a plastic enclosure, with a 3-5 side reflective panel surrounding it to channel the sun’s rays. This type of design is best for slower longer cooking periods, leaving food very succulent. With no adjustments needed to track the sun, little supervision is needed.

Finally, the solar parabolic cooker can maintain the highest temperatures of the three main types and so can be used for grilling or even frying food. It can cook food much quicker, however usually smaller amounts than what can be held in the box or panel solar cookers. Also more attention is needed when cooking using this model, as the angle and direction of the cooker will need to be changed more frequently to track the sun.

There are many plans and designs for you to try if you want to have a go at a DIY solar cooker. Many designs include using materials commonly found around the home or are easily obtainable. For example, cardboard boxes, aluminium foil, black paint, some form of adhesive and even umbrellas!

If you don’t want the hassle
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Urban

Breathe easier: new tech monitors urban pollution

One of the many appeals about living off-grid is breathing in that fresh clean air.

It’s safe to say the air quality in any city isn’t exactly top notch! High levels of pollution have been linked to serious health conditions such as asthma and emphysema. A report in the Guardian has found that in heavily polluted cities exercising can do more harm than good because of the high levels of particulate matter in the air. But for many people going off-grid and leaving city life behind tomorrow isn’t exactly feasible.

So until then, monitoring the air quality in your home and as you’re out and about in your everyday life is a good way to go. Not only will it make you more aware of the air you breathe, it will also help you take preventative measures to improve it. Whether this be through taking a different route on your way back from work, opening the windows or switching on the ventilation when you’re cooking.

If you have tried any of the technologies discussed below, please comment and give us your feedback – we’d love to know how you’re getting on with them!

Only want to monitor your air quality at home?

Sources of particulate matter include burning wood and oil, smoking tobacco products, pesticides and even some household cleaners. The indoor air quality monitor Speck detects fine particulate matter in the air and informs you about the changes you can make to improve your air quality. The 4 inch by 3 inch model comes with a touch screen and only needs to be plugged in for you to start receiving feedback straight away. The toggle feature allows you to look back over the past 12 hours of data to see how your actions, like cooking or cleaning with certain products, influences your personal air quality. Not only this, but the Speck has enough memory to collect up to two years’ worth of data without any need to connect online.

Free Speck software or the mobile app lets you upload data to your computer, tablet or smartphone to monitor the data collected. The SpeckSensor app also allows you to compare your personal air quality to the government’s air quality index stations. If you want to check out the outdoor air quality in your area, you will need to be within 40 km of a regulated particulate matter station. Currently, this service is only available for customers in the US and parts of Canada and Mexico.

This Speck model currently can’t be used outdoors, however the development of an outdoor friendly model is currently in progress. Although, this is a pricey option at $200 per unit, the Speck is easy to use with a range of features.

If you want something for on the go – try these!

Atmotube is a portable air pollution monitor which detects volatile organic compounds and …

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Food

Be Our Guest – Food Preserving Part 2

In Part I, I covered canning and smoking as food preservation methods. This article takes a look at refrigeration and dehydration.

Freezing and refrigeration is the easy way to preserve food compared to some other methods. The only problem is, once frozen or cooled it has to stay that way until consumption.

Before the wonders of electricity and modern technology, how did people do this?

On farms and in small villages it was common to have a spring house which would provide natural refrigeration. A stone building with troughs dug into the ground on which the house stood would be built over a natural spring. Water from the spring would flow through the troughs and jugs of milk or other produce could be placed in the channels. These would then be kept cool as the water flowed around them. Ledges and hooks would also be provided in the spring house, to hang meat and vegetables in a cooler environment.

If the house wasn’t built over a natural spring, water could be redirected from a nearby creek. Initially some spring houses were made of wood, however this was prone to rotting. Stone therefore is the better material, not only does it hold the cold better but it won’t decompose or decay with time.

Fancy building your own spring house? You can find out more at Bright Hub.

Another option which was used before electricity and still used today is root cellars.

These underground rooms stay cool in the summer but above freezing in the winter – perfect for fruits, vegetables and canned goods. The cool temperatures prevent bacterial growth and the humidity prevents withering. Ideally the cellar will have temperatures between 30 and 40 degrees Fahrenheit, have low levels of sunshine, good insulation from materials such as straw or soil and be easily accessible.

Root cellars come in a variety of forms from walk in rooms to putting trash cans in the ground to create a “mini” cellar. If you’re on a tight budget, take a look at this video by the Walden Effect, who made a root cellar out of an old refrigerator.

Speaking of refrigerators, if you want to be a bit more tech-centric, then there are various options for off-grid cold food storage.

Propane fridges have been a staple for many RV owners and in off-grid homes. Some models can run off propane, DC or AC, making them more flexible. Although these appliances are good for keeping food cold and frozen with ample storage, they do require some maintenance and if they break down can be expensive to repair. Not only this, propane may be unavailable or very expensive to get hold of in certain areas and some propane fridge models can be extremely “fuel hungry” – not exactly the most economical option. There is also an initial investment of over $1,000. Take the Dometic

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Self-Sufficiency

Pellet Power: Fossil-Fuel-Free Heating

A clean, cheap and carbon neutral way to heat your home – sounds good. Its a reality for thousands of families and businesses in Europe and North America.

Pellet boilers are growing in popularity; with grants and incentives offered by various states and governments – often in the form of financial assistance towards equipment and installation, depending on location. Ecoheat Solutions, a pellet boiler provider, have put together a summary of incentives for US based consumers here.

Incentives vary by state, but there are options for either residential or commercial boilers. For example the state of New Hampshire offers 40% up to $10,000 towards equipment and installation providing the home has been heated by fossil fuels up to this point. For commercial purposes, the grant available rockets up to a potential $65,000 towards equipment and installation. The state of Vermont offers up to $2,000 towards equipment and installation for both residential and commercial properties providing that the boiler reduces fossil fuel usage. In New York, awards of up to $16,000 for residential properties are available dependent upon the size of the unit being installed. Commercial properties could receive up to $200,000 again dependent upon size.

If you’re located outside of the US do not despair – grants and incentives are available in a range of countries. Germany have a variety of incentives available for pellet boilers in residential properties with a minimum grants of between €3,000-3,500 for installation and equipment costs. Additional subsidies are also available if for instance the boiler is installed alongside a solar collector system or a heat pump or connected to a heating network. The ENOVA grant scheme in Norway allows a maximum refund of 10,000 Norwegian Krone for installation and components.

The UK has the Domestic Renewable Heat Incentive program. This is a government funded initiative which gives its participants quarterly payments for 7 years based on the amount of renewable heat their system produces. There is also a Non-Domestic scheme in place. Both schemes have different incentives and rules to abide by in order for participants to remain on the scheme. These rules include using the fuel type specified in the relevant emissions certificate and operating the boiler as outlined in the manufacturer’s guidelines. More information for applicants can be found here.

Why a pellet boiler?

Pellet boilers function exactly like an oil or propane burner with fully automatic operation. The only difference being instead of oil, wood pellets are being used as the fuel. Pellets are a cleaner source of fuel, being completely carbon neutral. The reason for this is that for every tree burned as pellets, another tree is planted to take up the carbon released. Not only this but wood pellets are readily available in North America and Europe – a local renewable fuel source. This not only bolsters the local economy but pellets are also …

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Food

Be Our Guest: Food Preservation Part I

 

Charcutier Sean Cannon is opening his first restaurant, Nape, in London this month. Born and bred in Norfolk, Sean told the Guardian how growing up in a self-sustaining community influenced his cooking. His best kept secret – preserving.

“Whether it’s killing an animal and having lots of fresh meat, or early summer and everything is ripe, knowing what to do with a glut is key.” Cannon said.

If you live off-grid you’ll know that preserving food for future use is essential. Not only does it provide food security, but also allows you to taste sweet summer berries in the winter. By doing this age old tradition, it also stops more modern thoughts and concerns of “what is actually in my food?” If you do the preparing and the preservation, you know exactly what has gone into the food you will be eating.

There are many ways to preserve food including canning, freezing, dehydrating and smoking.

Canning is a valuable and low-tech way to preserve food. There are two main methods for this, either water bath canning or pressure canning. It is worth noting that water bath canning should only be done for acidic fruits, such as berries and apples. If canning other produce such as meats and vegetables, pressure canning should be used; otherwise there is a high risk of food poisoning.

The basic process is to heat water in your canner (or large pan if water bath canning). This should not be filled to the top; 3-5 inches should be left for your jars of food. Jars should have lids secured and be placed carefully into the canner, being careful not to knock other jars, as they could crack or break under the high temperatures. The jars should be immersed in the canner with the water just covering the lids. The canner lid should be locked in place if pressure canning and the jars left for as long as needed according to the recipe. After the required time, the canner should be allowed to depressurise if using a pressure canner, before the jars are removed. Heat protection and necessary precautions should be taken to ensure you do not burn yourself. The jars should then be left to cool and seal for a minimum of 12 but ideally 24 hours. The sound of popping and pinging will mark your canning success!

Canning is so popular because of the wide variety of foods that can be preserved this way and the length of time they will remain edible for. Plus there’s no worry of keeping food frozen or cool!

Canning does however come with an initial start-up cost. If you’re only looking to preserve fruits and jams, then water bath canning in a large pan is of course an economical way to go. However, if you’re looking to preserve a wider variety of foods which includes meat and vegetables, …

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