Driving on Sunshine – Six Month Review

We have just reached the half year mark in our ownership of our electric car. We chose the plug-in hybrid version of Hyundai’s Ioniq series of new electric vehicles.

We decided on the plug-in model because it allowed us to be able to charge the car from our solar panels and drive almost entirely on sunshine. This is very important to us as we are committed to lowering our carbon foot print where ever we can — without being silly about it, or being forced to live in a cave and only eat cereals and drink water. The life that we live would be recognisable as being more or less ‘normal’ modern, first world, middle class, living by most.
We chose the plug-in version over the full electric model because we only have the one car and we need to be able to drive long distances a times. Like driving up to Sydney and back, or down to Canberra from the Southern Highlands. It’s not that often, but a few times a year. We didn’t want to be constrained by having to stop and charge the car before being able to drive on, or drive home. The cheaper range of electric cars only offer 200 to 230km range at the moment. Not enough to get us to Sydney and back without having to recharge.
The hybrid version of the Hyundai Ioniq allows us to revert to petrol power to extend our cars range and eliminates ‘range anxiety’ completely. When the fuel tank and battery are both full, the car has a range of over 1,100 kms. No anxiety there, it is in fact twice as far as our old, and very fuel efficient, small car could go on a tank full.
So what have we achieved so far after 6 months of driving. We have filled the petrol tank twice and we are still only half way through the 2nd tank full of petrol. Thats $75 worth of petrol in 6 months. We have driven just short of  6,000kms so far. So nearly all of those kilometres have been driven on sunshine. We filled the car with about $50 worth of petrol at the end of Feb and again at the end of April, again with $50 worth of fuel. We are still using that last tank full. It’s just under half full still. All the rest of the driving has been done on sunshine.
This is possible because we installed solar power in 2007, as soon as it became affordable to do so. It wouldn’t be ethical for me to buy an electric car and plug it into a coal-powered power point. That would be useless. It would be swapping from driving on petrol to driving on coal! An appalling thought in these carbon constrained times of climate crisis and global over heating.
The most recent email ‘monthly report’ that I got from my cars dashboard computer into my phone tells me that we have been driving very efficiently on our sunshine.
So we used 1.78 litres of fuel over the month and drove 697 kms, this equals 391.57 kms per litre of petrol. Pretty impressive, if I do say so myself.
Now that we are more used to owning the car, we have found that we can make two trips in one day easily. We can go to Picton and Tahmoor in the morning and then return home for  lunch and then go to Mittagong and Bowral in the afternoon. The car charges easily in the full sunshine of the middle of the day while we have lunch.
Last week we went out to the movies two nights in a row, and were able to re-charge over night in the dark from our stored sunshine in our ’Tesla’ Battery. The battery then re-charged it self in the morning when the sun rose. I didn’t have to do anything to coordinate this.
Sometimes we recharge the car directly from the sunshine in the morning, if we know that we don’t have to drive anywhere until the afternoon. We can go out again in the afternoon and recharge from the battery on our return
So here we are just past the solstice. The sun is at its lowest angle, for the shortest number of hours and we are still making 4700 watts from our solar panels . This is against the maximum of 6,000 watts that are possible in high summer with the sun up at its apogee. Not too bad!
You can see from the screen-shot below what a winters day looks like and how we charged the car from the battery after sunset.
What is important to notice here is that we sold significant energy to the grid (shown in white) as well as running the house (in blue) and charging the car (in green). The yellow is the sunshine collected, you can see some clouds came over from midday/early afternoon, but we still made a small profit.
This will be the last report about the electric car for 6 months. I will write something more after the first 12 months are completed.
The electric car scene is set to change very rapidly in the next few years as more models come onto the market, But I feel that it will be a very longtime before a fully electric car with a 600 km driving range will be available for the under 40,000 price tag. Maybe by the time this car runs out of warranty in 8 years time, then something better will be available and affordable? I look forward to being spoilt for choice. For the mean time, we are very happy with our decision to go driving on sunshine.

The 1 to 10 of Orchard Pruning

We have spent this winter weekend pruning the fruit trees in the orchards.

I had my good friend Warren over to help me. Warren is the man who a can do almost anything at all, and do it well — with a smile. He is so good to have around.
We started by shovelling up all the ash from the past burn piles of garden prunings over the recent season of garden clean-ups. These piles of vegetation grow during the hot months as we slowly accumulate material. Finally when the cool weather arrives and there are no more fire bans we are able to burn the accumulated bushy piles. The amount of ash is amazing. We are able to fill two wheel barrows to the brim. All this ash gets put back into the garden and orchards. Sprinkled around the fruit trees as fertiliser. Ash contains all the nutrients that a plant needs to grow. We don’t use commercial synthetic fertilisers in our gardens and orchards. We are fully committed to growing organically. We only use chicken manure and ashes from our fire place and stove, plus once a year like this, the ash from the burn piles.
The ash is spread around each of the trees at the drip line and will get watered in when it rains. Ash has sodium and potassium, calcium and magnesium, alumina and silica, plus iron and titanium, all in various proportions depending on the plant material that was burnt.
I also throw the beef marrow bones that are left over after making stock in the kitchen. After roasting and boiling the bones with a vegetable stock, the bones are given to the chooks for a day or two to pick over, then they end up on the burn pile. I fish the fragile, brittle, burnt, calcined bone remnants out of the ashes and crush them up to add back to the garden. Calcined bones contain phosphorous, which is severely lacking in our ancient, depleted, Australian soils. Bone ash is a great addition to an organic garden.
The winter pruning weekend has a kind of old English folk tale, come nursery rhyme sort of feel to the work. It’s a very ancient activity to get involved in at this time of year. It’s a must-do occupation if you want healthy trees and more fruit next year. It has to be done and it can’t be put off. It has to be done NOW! Janine and I have been doing this for over 40 years.
We gave it the old one-two. We started by putting on our work boots. Unfortunately no buckles involved on this occasion  just velcro, laughing sided elastic boots and lace-ups.
Then it was three four. Open the gate to the orchard. It doesn’t rhyme, like ‘door’ would  but it allowed us to come and go at will, while we pruned the fruit trees back into shape for the coming spring time flush of growth. The chooks take the opportunity of the open gate to come on in and help us work, by getting in under our feet. They come in here about every second day, but only stay for an hour or so before wandering off to look for something more interesting to do. Because we are in here working all day, they stay and work all day too! They just love a bit of human company.
Pruning takes a lot of effort and a lot of thinking and planning too. It’s not mindless. It isn’t just chopping off branches willy nilly. We are constantly conscious that neither willy gets chopped off. Especially since we are using a combination of mini chain saw, pole pruner, secateurs and various lengths of garden loppers. We both drew blood on several occasions from the large spikes on the branches of the yellow plum tree, and other spiky objects and sharpe tools. Luckily our willies and nillies survived intact. We have to treat each tree slightly differently depending on its shape and age, but also its individual habit. As well as considering that each variety of fruit tree fruits and flowers on different wood. Some only on old established fruiting spurs, like cherries, apples and pears, but others on 2nd year growth wood only, so old 3rd year wood is removed after fruiting, 2nd year wood is retained for this years crop and new growth is encouraged for next years fruit.
Probably the most important thing is to remove any dead and decayed wood to minimise disease and this all needs to be picked up, carted off and burnt.
Next it was five six, and we spent a lot of time picking up all our prunings and carting them all down to the burn pile at the back of our block. There are 30 trees in the stone-fruit orchard, a dozen cherry trees in the Chekov orchard, a dozen almonds in the veggie garden, a dozen citrus in the orange grove and a dozen hazel nuts in the old olive grove.  We have over 100 fruit, nut and food bearing trees in total. The picking up of sticks actually takes longer than the climbing up and down the ladder and into the branches of the trees to do the cutting and sawing.
The pruning went pretty well, we are getting better at it these days. However, we totally failed on the next part of seven and eight. Try as we might the burn pile of sticks wouldn’t stay straight. The off-cuts of fruit tree branches are just too forky and twisty to lay straight.
We did however have the constant help and supervision of the ’Spice Girls’ at all times. The big brown hens love a bit of garden activity and are keen to be right in the middle of it scratching and pecking, so nine ten was no problem.
Pruning is one of those jobs that it is really good to finish. See you again next year. Same place, Same time of year. I have a new trimming attachment for my whipper/snipper thing. It goes all the way up to 11!

Winter Citrus and Candied Peel

The citrus crop is now coming into its own. We are harvesting ripe citrus every few days for our breakfast entre.

Because we have so much fruit, I decide to try and preserve some of the citrus in something other than just marmalade or frozen lemon juice ice cubes.
I decide to try and make some citrus candied peel.
I have a couple of different approaches. First I try amd make some finely sliced candied peel.
I peel the bright orange peel from the fruit with a standard veggie peeler. I separate it from the pith off the fruit and then slice it finely with a knife.
I’m using grapefruit, lemonade and tangello peel. Why? Because that is the fruit that we shared for breakfast.
I boil the peel in water for a few minutes, then change the water and repeat to reduce the bitterness.
I change the water about 3 times, then let it simmer gently for quite a few minutes to soften the peel.
I drain of the water and weigh the fruit. Add the same amount of sugar as the weight of the damp fruit.
Then return the water to the sauce pan with the fruit and sugar and simmer for 30 mins.
Once they are softened, I drain off the water and put them on a mesh tray to dry.
After drying in the wood stove oven that is cooling down overnight with the oven door open, dip them in melted dark chocolate and store in the fridge.
Delicious! They are crisp, crunchy, sweet and citrus sour.
The next night, I try repeating the process using whole slices of navel oranges.
These whole slices are boiled in the same way and then candied as above.
These are very nice after drying and dipped in 80% dark chocolate.
They are particularly nice! They don’t last long.
I’ll have to make another batch using 10 oranges next time, so that they can last a few days.
Winter does have it’s advantages.

Winter Solstice

I can hear Janine talking to someone outside, I can’t quite make out what she is saying, but it is an animated converstion with highs and lows in the flow and sometimes torrent of words. There must be a visitor? I can’t hear the replies to her raised intonation questioning, or the questions that generate her responses. In the end I have to get up from my chair here typing, and go and see who she is talking to.
It’s not a visitor at all, it’s her ‘Spice Girls’. She is talking to Ginger, Maltie and Koko. The chooks!. What is so interesting to me is that they are replying to her with gentle cooing and soft clucking, looking up at her apreciatively and expectantly. She is talking to them as she drops little tit-bits from our kitchen left-overs. She is quite animated in her talk and they are attentive. Of course it isn’t a conversation by any stretch of the imagination, but there is a definite exchange. It’s all about food for them. That’s just about all they seem to think about. If you can call it thinking? However, I’m mindfull that chickens are not just egg layers, they make good pets. They come when they are called and follow us everywhere when we are outside working. They are also very entertaining. So I can appreciate Janine’s engagement with them this sunny morning. I love to hear the lilting rise and fall of her voice drifting into my peripheral hearing.

I’m sitting in the kitchen writing this, it’s a sunny morning and the sun is streaming in through the northern windows flooding the kitchen with bright colour and light. So bright in fact that I can’t see the screen properly. I have to move my chair, so that I’m positioned in the shadow of one of the window pillars, otherwise the light in my face makes me squint and makes typing very unpleasant. I could move to another room, but I love the sunshine on this winter solstice morning. I can look forward to the nights getting shorter and the days longer from now on. Not that it will make any difference in the short term as it always gets colder after the solstice, just as the hottest days are after the summer solstice. It’s more of a mental recognition that things are on the change that is reassuring.

I’m sitting here wearing a woollen jumper, substantial hemp shirt, tee shirt and a merino thermal. I’m comfortable, but all this clothing is essential here at this time of year. We don’t heat our house, this is a conscious choice, specifically to minimise our lifestyle effects on global heating and the climate crisis. Instead, we just rug up. It’s just reaching 12 oC here in the kitchen now that the sun is coming in. It rises from behind the eucalypts down below the big water tanks in the North-East and progresses at a low angle across the northern sky. The angle is so low that it casts its light right across the kitchen at lunchtime reaching 6 metres into the room at its peak.
I’ve been thinking about getting under the floor of the kitchen and insulating the wooden floor boards to help retain this solar heat for longer in the day. We have a wood fired kitchen stove that we cook on in the cooler months. For many years, it was our only form of cooking. It’s a really great piece of equipment. It uses all our tree falls from our 7 acres of native forest as fuel. This means that we are not adding to the carbon load in the atmosphere, as our forest has grown and thickened over the 40 years of our stuardship. This block of land was all cleared when it was a public school in its past life. We have established gardens, orchards and dams for water storage and this increased the bird life from just a few kookaburras and magpies, to what it is now. A thriving environment crowded with all manner of bird life in all sizes from the powerful owl down to the smallest wrens.
Our lovely old enamelled, cast iron, kitchen stove, which we bought for a couple of hundred dollars, 2nd hand, back in 1978, is a beautiful, well thought out, piece of engineering. I have been repairing and maintaining it all these years. It’s beautiful for many reasons, but principally because it is repairable. It’s a very solid thing with a substantial cast iron metal frame that I can work on and make slight changes to, to keep it going and working perfectly for over 40 years now. I looked up the cost of a new one on the web and a new one costs between $15,000 and $22,000!!!!
We can’t buy a new model of our stove. It’s too old now and the company was bought out by AGA. A new Aga is now $22,000 and the cheaper version called Rayburn is now $15,000. That’s the same price that we paid for our Mitsubishi Colt car! It’s hard to believe that a kitchen stove could cost that much, but it does. Such is the modern world. It’s a very good reason to keep the old stove going. It not only cooks our dinner, it heats the room and it also heats the hot water, a job shared with the solar panels. The solar panels work best in summer and the stove is better at heating the water in winter, but they both work together all the time. I set the system up so that they are both connected in parallel.
We only light the stove in the evening. It’s a slow combustion stove, so it is capable of staying alight all day and all night, week in and week out, but we don’t use it that way, because when you turn down the air on a slow combustion fire, it makes it burn very dirty and smokey. This is really bad for the environment and air quality. What we have always done in response to this dilemma, is to light the stove in the evening with full air open and crank the heat up to full, do our cooking for dinner, then do whatever baking, preserving and slow simmering that might be needed. After that, if we need the water to be heated more, then we keep stoking the firebox, but only lightly, still with plenty of air. We try and avoid any smoke, when we are finished, or go to bed, we just let the stove burn down and go out.
This minimises the smoke and air pollution. It satisfies our need to minimise our carbon foot-print and achieves all that we want from a kitchen and a life. It is a very comforting feeling to come inside on a cold evening, into a kitchen that is warm and friendly. Comforting in all its senses, not just the heat. The smell of real food slowly simmering, the kettle quietly rattling and bubbling, the smell of the freshly split firewood. The knowledge that this is a happy home. It’s the kitchen that I wish that I had grown up in. I’ve built my own small creative environment here. A hand made house, with home grown, hand made furniture, the dull gleam of polished copper pans, that I clean with our own lemons and a little salt. Washed under our own wood-heated hot water. It’s a very pleasant idyl, but it has taken and still requires a lot of effort to create and maintain.
It’s no accident that we have ended up living like this. Everything that we have done, every effort, every creative decision in the past 45 years has been edging us towards this point.
Cutting, carting and stacking wood is of course a constant job, but it needs to be done to clear up all the wind fall branches and fallen dead trees that are constantly coming down in the big winds each year. We also have a wood fired kiln that fires on mostly our own timber from our land here, but once people know that you use wood, they are often offering us fallen trees that they would like cleared away for free. The fact that we are creating some particulate matter in the air from burning our wood is a concern for me. I can only console myself that we are not burning fossil fuels. The fact that we are now driving on sunshine, salves my conscience a bit. One very important step for us was to finally get around to building a wood storage shed for the dry fire wood, after it is all split and stacked ready for use. It only took us 15 years to get around to it, then another 15 years to get around to building the same thing for the kiln wood. Everything gets done eventually, in its own time.
On a different note, I wrote a piece a while back about the crappy plastic dust pans and brooms that are the only choice at the local hardware shop. They are so flimsy, poorly designed and made, that I am embarrassed to own them, but that was all there was in our local shop. In response to that whinge, I got a parcel in the mail from our lovely friend Janna who found a couple of natural bristle, wooden handled, hand brooms in her local hardware shop and posted them to me. Thank you Janna! I was chuffed to say the least. But then I was in the health food shop complaining about the plastic junk that we are forced to choose between at every turn, and the next thing I see is that they now stock wooden handled, coconut fibre bristled ‘fair trade’ brooms from Sri Lanka. So I now have 3 new natural bristled, wooden handled, hand brooms. That should keep us going for a while. However, in the meantime, I had made a stainless steel dust pan from old kiln off-cuts, that I folded up on the pan break and spot welded together. That should last us 100 years, if not more. Next, I re-invented and converted the old broken plastic piece of crap broom back into a functioning item again, by making a new wooden handle for the broken bristle head. By simply drilling a couple of holes in the old head and screwing it too the new handle. It works quite nicely thank you.
Where there’s a way.
Best wishes
from the re-imagined, re-used and resourceful sweeper upperer.

Winter Marmalade Workshop – Everthing Good Takes Time

Winter brings on the lemons and not just on Monday or Friday!

All the citrus a coming on and although it is very early in the season, we have a load of fruit to get through.

Our citrus grove is now 7 years old and the trees are starting to produce more fruit than we can eat. We could manage it if it were spread out over 12 months, but it’s all coming on in a bit of a rush now. Even though we are in a drought, we did have a surprising down-pour of rain last week that gave us 27mm. Just at the right time to swell out these citrus crops nicely.
The mandarin and cumquat are not really fully ripe yet, but the Seville oranges are almost there, there are just a few ripe fruit on the North facing side of the tree. Everything else is booming. Lemons, lemonades, tangelos, limes, navels and grapefruits. All these are just ripe enough for making marmalade now.
IMG_5865
Janine decided to offer a marmalade making workshop to help us use up this fruit productively. All we ask people to do is turn up with their glass jars, so that they can take home their produce, and something to contribute to a shared lunch. We offer to provide everything else. The fruit, sharp knives, cutting boards, sugar, big copper boilers and a couple of citrus juicers.
Janine spread the word through the local ‘greens’ and the ‘Seed Savers’  + the organic gardeners and the Picton art group. It just so happens that all these contact points are almost exactly the same people! Gentle, creative, thoughtful sensitive caring people have the same interests it seems.
Fortunately for us the Wollondilly Art Group had their monthly meeting postponed a week so that it clashed with our marmalade making workshop. I say fortunately, because we had 8 people and if we had had any more it would have been a bit tight in our little kitchen.
We started by walking down to the citrus grove and picking the fruit. Each person filling one of our wicker baskets with a different fruit.
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We spend the morning peeling, slicing and dicing. Everyone brings along their own individual approach to dissecting the citrus fruit quite finely, some more finely than others. Janine and I have different approaches and we each demonstrate our own way. We also have two vastly different cooking methods and we prepare  batches by both methods.
I get the job of peeling the grapefruits, Seville oranges and eureka lemons, as they have a thick white pith. I have no trouble in being told to ‘pith-off’!
I’m told that the white pith isn’t needed in marmalade. So off it goes, the thin curly ‘peels’ can then be sliced very finely.  To very thinly slice the peel takes a lot longer. But I like it that way,  I don’t mind the time, I’ve set the day aside for this, it’s a pleasant activity and I know that I’ll enjoy the reward. Everything good takes time!
The remaining whole peeled fruit are cut in half and juiced, as we only use the juice, the peel and sugar. We don’t use water, nor do we soak the fruit over night. Just our very own ‘quick and dirty’ whole fruit method.
Once the fruit is on the stove, we settle down for a shared lunch and a chat while our handiwork simmers and fills the kitchen with that devine smell. One by one, as each boiler begins to ’gel’, we fill the glass jars as they come straight from the oven where they are sterilised for 10 minutes at 120oC and cap them off with simmered lids.
Everybody got to take home 2 or 3 jars of different marmalade blends. We made 4 different batches altogether.  I think that everyone enjoyed the day. I notice that no one was in a hurry to leave.
We are left with a dozen jars of different blends for our own pantry. It takes all day, but it’s a really pleasant day, well spent. Everything good takes time.
My car has just sent an email to my phone to up-date me on the progress of our driving. We have had our Hyundai Ionic ‘plug-in’ electric hybrid car for 5 months now. We have driven 5,000 kms so far and nearly all of that has been done on our own solar power. We have driven the 5,000 kms on just $70 worth of petrol. We have filled the petrol tank twice with $50 worth of fuel, but we still are only a third of the way through the 2nd tank full.
The first image that I have downloaded here shows that for the time period of one month, and the mileage that we covered over that time, the car should have generated 26grams of CO2 per kilometre. In actual fact we generated only 2 grams! It seems that the Hyundai software aggregates all the information from all the cars of the same make and model in Australia and rates the usage accordingly.
On this basis, we were rated 1st for the month February
This second image shows that our average litres per kilometre. was 845 km/L. Apparently the expected amount for this car should be closer to 20.
For this month our fuel consumption was 0.64 litres to travel 545 km. The expected fuel consumption should have been much higher, closer to 26 litres. So we are achieving 50 times better than the average.
I’m very pleased with this information, as this is just what I hoped to achieve when I bought this plug-in hybrid car. We have demonstrated that we can drive almost totally on sunshine. However, when we need to go on longer trips, there is no ‘range anxiety’, as we can use the small, fuel-efficient, petrol engine to go up to 1,100 km when both the battery and fuel tank are full.
It’s no accident that we can do this. We have spent all our lives working towards this situation. Making our own livelihood from our own small business, growing our own food, collecting our own water supply, dealing with our own sewage, making our own electricity and storing our excess solar power in our battery, all these choices leading up to this point, so that we can simply plug in our electric car and drive on sunshine.
Everything good takes time.
Best wishes
Steve
Dr. Steve Harrison PhD. MA (Hons)
hotnsticky@ozemail.com.au
blog; tonightmyfingerssmellofgarlic.com
Potter, kiln surgeon, clay doctor, wood butcher and Post Modern Peasant.

Back Home and Busy

I’m back home again from my month of researching in Korea now and I’m suddenly very busy.

Not just catching up on the past emails and book orders, but immediate things like the fact that the big gum tree on the corner of our street that was hit by lighting just before I went away, has needed to be lopped and made safe. The fire brigade came and put out the fire, but didn’t fix the mess, as it’s not their job. The tree was badly damaged, burnt, split and shattered. It’s not our tree either.

While I was away, Janine had been ‘at’ the council to make the tree safe, as it is out on the foot path and is not on our property. We can’t legally touch their trees. There are rules! We could get fined.
So now the tree loppers are here and have pruned the tree back to a stubby trunk. They leave all the loppings at the base of the tree, so that we can collect it for fire wood. If we hadn’t asked, they would have shredded it all down to wood chips in their huge shredder. So the current, pressing job, is to collect the wood. I have a load of other things on my list, but priorities change day to day as we respond to each situation.
As soon as the tree loppers go we are out there. I know from bitter experience that some particular neighbours will take it from under our noises if we don’t act quickly.
A few years ago,property I helped our direct next-door neighbour to chop up a tree that had fallen on his property down by the back lane. I couldn’t take it all away at the time, but cut it all up into small slabs, so that I could handle it and clear access to his drive way. Before I could get back to it, a distant neighbour stole it all. I’ve learnt my lesson. Act quickly!
This time I get it all up onto my truck with the assistance of my very good friend Len, who just happens to call in to visit. No such thing as a free lunch Len.
I also go to the barn and install my hydraulic crane onto the truck. I use this to lift the largest blocks up onto the truck. They must weight more than hundred kilos each, when they are freshly cut and full of water-based kinos and sap. The longest pieces will be used to fire the wood kiln, the shorter pieces will be used in the hose in the kitchen stove.
Over the hotter months, we collect all our garden prunings and pile them up, saving them up for a time like this that is cool, and damp after a good fall of rain. We had just over 25mm of rain the other day. The weather is just right for us to do a hazard reduction burn. We wait until the evening, for the temperature to fall and the humidity to rise. It only takes 20 mins for it all to reduce to ashes and a few embers. However the core of the ember pile keeps on glowing through the evening and into night. We make regular trip to the pile to check on it. Hosing water all around the site to make the ground very damp.
We have two piles to burn. One pile at each end of our 7 acre block of land. One each night, After the fire dies down and all the hard work is done we share a beer!
I get to drink my home-made, home-brew beer from a porcelain cup that was given to me by my Korean friend Hae Jin.
We are still able to pick ripe tomatoes now in June. Only just a bowl full each week now, but they are still lingering on. I’m so amazed. This is the latest that we have been able to continuously pick tomatoes. We haven’t had a frost yet. Such a strange time. We have lived here on this piece of land for over 40 years. In the 1970s we had severe frosts in May that burnt off every plant that was tender. Now we are now in June and it’s still warmish. 5 oC over-night at this time. No-where near a frost. Global warming. What global warming? Or as the Guardian Newspaper has started stating it. Climate crisis! What Climate Crisis?
Wake up everyone! Choose to only buy green power. Put solar panels on your roof if you can. Insulate your ceiling instead of turning on the air con. Wear a jumper in cooler weather. Choose energy efficient appliances when they need replacing. Many small things make a difference.
The lead article in today’s Guardian Newspaper; 12/6/19
“Australia is missing an opportunity to easily meet its emissions targets through energy efficiency measures, new research has found.Australia could cut greenhouse gas emissions halfway to its Paris agreement target, and save $7.7bna year in bills, by adopting existing global standards on household and business appliances such as hot-water heaters. The report, from the Energy Efficiency Council, found that adopting the measures used in Germany would save the average Australian household $790 a year on power bills and create 70,000 extra full-time equivalent jobs.”
One of the jobs on my very long list of jobs now that I’m back, is to make a batch of porcelain clay from my Australian materials. I have all the materials ready to go and I use the ancient one arm dough mixer that I bought 2nd hand 40 years ago. This dry-mix method is only appropriate if you have all the materials prepared in a pre-powdered state. I blend them all thoroughly for some time and then add in some suitable acidic water from the old galvanised water tank, that collects its water off the pottery roof. This water is enhanced by the addition of rotted gum tree leaves from the gutters. This composted, highly acidic material lowers the pH of the water quite a lot. This flora and fauna creates a thriving micro biome. It all helps the clay that I’m making become a little bit more plastic and slightly better to work with. And it’s free and totally natural.
When I use a blend of wet-mixed slip added to dry-mixed clay like this, I get the advantage of speed, without sacrificing too much in the way of plasticity. I am due to lay this ‘quick and dirty’ sericite blended porcelain body down to ‘age’ for a while, to get it to ‘sour’. All clays, no-matter how they are made and from what, will benefit from a relaxed period of ageing in a damp, dark, cool place for what ever time you can spare. I have a few packs of very old, hand made, single stone, porcelain that I have been mollycoddling for over a decade. What started out as wet sand, is now a quite plastic throwing body. If only you could buy time! Or make it.
I have built a new pug mill table out of my spare off-cuts of gal RHS and stainless steel sheeting from the kiln factory. I have designed it so that the pug can be extruded out over the end of the table onto the extended table, I can then fold it away again after the pugging. I set it up with a diagonal retractable brass brace that hooks into place to hold the extension horizontal when needed.
It’s a beautiful thing.
It’s hard working, reliable, rough, but acceptable. A bit like me!
Another thing that I have done since my return, is to take my crippled lap top to bits and install a new 1Tb solid state drive into the old hard drive space. It starts to work again like a new one. It’s 6 years old and by any ordinary reckoning should be pretty much dead by now. This new digital ‘heart transplant’ should give it new lease of life. It certainly seems to have.
It’s not too technically difficult, even I can manage it! But it does take me about 4 hours. Most of this time was spent in duplicating all the old hard drive data onto the new drive.
Everything that is worth doing takes time, or so it seems.
It’s not just ageing clay that takes time!
I started pickling olives before I went away. Soaking them in water, changing it every day, rinsing and changing once or twice a day for two weeks. I also cut a couple of slits into each olive, to speed up the de-bittering, by allowing the water to penetrate into the flesh easier.
Olives have a very bitter taste when harvested. This bitterness needs to be rinsed out over a couple of weeks. I taste them every few days to check how they are going. It reduces slowly, but they never seem to get past a certain level of bitterness. The next step is to start adding salt to the water to make a brine. I add 1 cup of salt to 10 cups of water. This is just enough to cover the olives, with a dinner plate on top to press them down. I change the brine everyday as well, just as with the first two weeks of water. They get salty now and still a bit bitter.
As I was going to be away for a month. I added a couple of cups of vinegar to the brine on the last change before leaving. I don’t want them to ‘go off’ while I’m away.
When I returned, one of the first things I did was to go back to rinsing the olives each night in plain water. This change of concentration draws out more of the remaining bitterness due to osmosis, from acidic/salty to clear water. It works nicely. I change the water each day for a few more days and when they taste about right, I pickle them in a brine of;
 1/2 cup salt
 1/2 cup sugar
 2 cups vinegar
 6 cups water
I heat the glass jars in the oven and simmer the lids. I make up the brine and add slices of lemon, garlic, fresh herbs from the garden, bay leaves, chillies and pepper corns and let it cool down to just warm, then pack everything into the jars and pour over the warm spiced brine. They taste all right sweet, salty, bitter, spicy, and fresh and slightly lemony, with a chewy texture.
      
Best wishes
Steve

Sericite Journal 4. Out of the fire and into the flying man (’s baggage) 

While my kiln is cooling down. I go for walk along the river, the runs behind the Museum.
Today I see a white crane stalking the shingly shallows, although he doesn’t look to be doing much business this morning. Maybe he is so full already that he is having a rest?
I also spot a black cormorant, ducking and diving. Popping up again here and there, working the deeper river pools.
Slowly a fisherman comes into view, he is strolling quite slowly up stream with his net in hand. He is working the river between the road bridge and the foot bridge. He stops to cast his net out occasionally, apparently with little or no success. I’ll put my money on the cormorant any day.
The sun is well up and I can’t see the sun. The air is just as dirty today as it was yesterday and will  be tomorrow. I imagined when I arrived here this time that it was just some intermittent phase in the air currents. I don’t remember it being this bad before, one, two, three or even 4 years ago. This is my 5th visit to work here. Miles away from the industrialised region of Seoul and it’s the worst that I’ve seen it. The air should be cleaner here. It used to be. I remember being appalled on my first visit here when I returned to Seoul to fly out. I couldn’t see the sky scrapers through the coach’s windows until I was right next to them. This is awful, I was appalled before, simply because of the contrast of country and city. I feel my chest tightening each day. Now the smog is every where. There is nowhere where it isn’t thick and grey.

I get to make another visit to the clay processing building, as there is a problem with the rock crusher that they have just acquired, 2nd hand. Apparently the electric motor starts to smoke after 20 mins of use, i have a close look at it , just from the outside. I can see that the motor is recently reconditioned, the over-spray is still evident on the motor housing and wiring. I’d say that it has burnt out the motto previously in its past life, That may be why it was for sale 2nd Hand?

I suggest t hat they do some research on other new models of this kind of machine and check out what sort of horsepower in really needs. I typed this last sentence in 10 seconds just now, but last week it took me about ten minutes to say all this is several goes at it using the translation app! Waiting for them to formulate a reply or ask another question, then I type my one fingered reply on my tiny, phone virtual key board. It takes a long time.

That’s just the way it is here with me and complex ides and a language that I can’t speak. I feel like I’m a child sometimes. I ave some complex questions that I would like to ask, but when I start to formulate the sentences. The moment has passed and I can see that i will al lot more contextual material for this all to makes one sort of sense. So i give up and wait for another occasion. They must think that I’m stupid sometimes.

It’s a fantastic resource to have available to them to efficiently process their own sericite porcelain from the excellent, but slow, ‘wet-method’ from ball milled slip, filter press and vacuum pugmill.

Colour me ‘Venco-Green’ with clay processing envy!
I the afternoon Mr Jung takes me for a ride, up to the South/North Korean border. There is a lookout post where you can see over the no-mans-land. The road takes us to the east of here through a volcanic crater that is called the ‘Punch bowl’. It is intensively farmed due to the rich volcanic soil within the extinct volcanic crater. It reminds me of the Rutherglen region of Northern Victoria. Great wines are grown in that rich soil and concentrated micro climate.
The lookout post is on a high ridge that is part of the caldera’s edge. I was not allowed to take any photographs of the Northern side of the border, facing the other way, as it is forbidden, and the solder/sentries on duty at their posts make sure of it.
I can report that there is absolutely nothing to be seen. Is this because there is so little development in the North? Perhaps. But I am skeptical. I think it more likely that The North, knowing that there is a clear view into their territory from this high place, have made sure that there is absolutely nothing to be seen.
Imagine the image below with no roads, no farms, no power lines, no clearing, no development of any kind. Just the green rolling hills, going on into the distance. That’s what you can see of the North from here.

 

 Last year when I was here for the Moon Jar conference, the streets in the village were being dug up, deep trenches dug and piping installed. The workers were so very efficient. We were amazed at the time how quickly the work was completed. 3 days for each street, excavated, piping installed, road rebuilt to as-new standard. Fantastic. So little inconvenience to everyone.
I wondered at the time what was being installed.
Now on my return, I can see that every home now has a reticulated LP Gas line and meter next to their house. The homes that are also restaurants, also have a small storage tank as well. I’m assuming that this is to allow peak load at the lunch time and dinner time rush hour, so that they don’t drain the pressure from the street.
This little village is miles from anywhere and a very long way away from Seoul, but the government is committed to reducing the air pollution. One way is the stop the use of coal briquettes being burnt in the countryside where this old anachronism is still in common use.
Coal is a very dirty fuel at the best of times, and the use of crude briquettes in an up draught stove is a real 3rd world solution to cooking and many thousands of women die of respiratory disease each year. Korea is a very technically advanced nation. They built my electric car for me for example. However, way out here in the countryside. Miles from anywhere. Some of the households are still using coal, as they have for 100 years. It’s a credit to the current government that they have funded this development in such a remote place.
I can’t imagine that the gas is pumped all the way from Seoul. It’s just too far to imagine. I assume that the liquid, compressed gas is trucked here from the refinery, to some local depot, where it is stored, evaporated and reticulated in the local network. I’m impressed, as I am with much that is happening here. They still need to stop building and selling diesel engined vehicles though.

As I walk down the street today I can see that one house is still using the dirty coal briquettes, as the spent bisque fired, low quality, circular coal briquettes are stacked up out side the dwelling. I know that some of these spent fuel blocks are crushed and used as a fertiliser. I’ve seen the remnants of them scattered through some of the vegetable patches.
I remember reading an old book back in the 70’s, called ‘Farmers of Forty Centuries’. It was a really interesting book that described the life of farmers of Asia, in China, Japan and Korea, their lives and techniques. I say that it was an old book, because it is! It was published in 1911. There was a chapter about digging silty clay out of the irrigation channels and making mud bricks from it. The bricks were made into a ‘Kang’, a wood fired stove that has an extended horizontal flue area that doubles as a warmed bed base at night after dinner.
After several years, the ‘Kang’ is demolished and recycled. The mud bricks, wood ash and whatever other minerals have been absorbed by the bricks are all crushed to powder and spread through the vegetable garden as a fertiliser! 110 years later, the old technique is still practised by some of the older residents of this village.
The other thing that I see that is different in the village is the new solar powered telephone. This is very new and quite impressive. I’m mostly impressed by the fact that the phones here aren’t  vandalised and still work. I must say that I’ve never seem anyone in there using it, as every young person in the village seems to own a mobile and the signal is very good here. There is also a new electric car charger in the car park!
The other thing that is a huge difference here is the construction of the new Museum extension. It is HUGE!
It looks to be about 3 or 4 times bigger than the old single room, exhibition area and offices building. The existing space was very cleverly divided into a lot of smaller ‘rooms’ using divisions to visually break up the big single volume, into more intimate spaces, each with a small specialised minor subject, display or video, used to explain some particular part of the amazing local history of the discovery and development of the single stone sericite porcelain story, that is endemic to this place.
The new building will occupy the entire length of the grounds from the road frontage, right down the side of the old Museum building and all the way down the side of the site, to the river-frontage walkway at the rear.

The new Museum extension will apparently consist of three new exhibition areas. Each with a particular theme. One of them will be a flexible space for a changing series of contemporary themed shows. One will have a small space for a glass case with my contributions to the continuing story of the Yanggu/Bangsan unique sericite porcelain history.
I look forward to getting to see it all finished on my next visit here.
Friday comes around soon enough and I have an appointment with the governor of the local government area or Province in his offices in the city.  Mr Jung has it all arranged. He has made the appointment a couple of weeks ago, when I first arrived and presented him with my 3 porcelain bowls made from the ‘borrowed’ sericite stones of my last visit, now all glazed with my local kangaroo blue opalescent glaze and returned to their birthplace in an enhanced form. The Premier seems to have been suitably impressed by the gift of my cultural amalgam of Australian/Korean porcelain culture.  As a way of promoting the Museum and gaining some exposure for his project, both with the political ‘machine’ of local government, who are funding the new Museum expansion, but also in the papers for local residential exposure/consumption. Mr Jung is always working to promote his life’s work and interest in sericite porcelain. Mr Jung and I are possibly the only two men in the world just now who are practising this ancient art form.
We meet in the Premiers Office. Myself, Mr Jung, Myeongki my translator and several local government minders. We are ushered into the Premiers private office, with its loverly, large round table and very plush leather lounge chairs. The official photographers are there and capture the moment for the press release. Everyone benefits from this meeting.
The Premier will be in the press showing that he is supporting the arts. Mr Jung can show that there is international recognition of the importance of his Museum. And I get to realise that I am under-dressed for a top level political meeting! After a bit of small talk, the Premier reaches out and holds my hand for the second photo-shoot.
I present him with the pots and a copy of my ‘5 Stones’ book, recently translated into Korean. He is polite and is well briefed. He says thank you for the important cultural gift, that now links our two countries. He tells me that he is impressed. They are beautiful. He also understands that I have developed a kiln design that is smaller, cleaner, more fuel efficient and less polluting than the traditional Korea wood fired kiln. I reply that I think that this is true. I have been working on this technology for a several decades now and the design is becoming quite sophisticated.
He replies that he thinks that Korea must have this technology, and goes on to express the opinion that they are intent on cleaning up their environment and doing what they can to become more environmentally friendly. Mr Jung has already made a proposal to build such a kiln at the Beakto Porcelain Village in Bangsan. The Premier says that he thinks that they should fund a project like this and also have the new wood firing book translated into Korean as well. I’m a bit shocked, is it that easy? Apparently it is.  I wasn’t expecting that!
We have tea and the locals discuss something, all in detail in Korean, that my translator describes to me in small whispered chunks, as it really doesn’t actually involve me at all. It’s secret-mens-political-business that involves the realities of the local government political/economic system. The meeting ends with much hand shaking, smiles and bowing. We leave and everyone seems happy with the result.
It appears that this was just the event to push the new kiln site and kiln building proposal over the political line. Apparently the combined project will be fully funded now, as well as the book. Is it really that easy? I think that there may have been a lot of lobbying going on for a long time behind the scenes? This may just be a ‘way-marker’ point. I mention this to my translator out in the street, adding that in Australia, politicians are renown for saying one thing in public, while doing another, totally different thing behind the scenes. She nods and agrees, politics is probably the same all over the world? Inferring that we will have to wait and see.
My Jung has managed to get the 6 million dollars to build the new Museum extension. He’s an impressive man. Maybe this much smaller, micro-project will happen too?
I cast my mind back 4 or 5 years to my first meeting with Mr Jung in 2015? with Ms Kang as my interpreter at that time. There were two architects invited in to see my presentation to Mr Jung about my research. I can only guess now, that they were there working on the new Museum plans at that time? That would make sense, as these large projects take a long time frame to evolve, develop, mature and eventuate.
The next day, the kiln is cool and my work comes out. I get to see not only my pots, but also the clay and glaze tests that I made from Mr Jung’s new glaze stone deposit from the hill behind his house.
My pots are mostly good. A few have minor faults, but most are good. A few are great, beautiful clear, rich, translucent examples of sericite at its best. I could have applied the glaze a little thicker to get a richer colour. I did give some of my pieces a second dip in the glaze to hopefully get a better result, but second dipping can lead to problems and  I didn’t want to loose all my work from a preventable problem, so just did half. These turned out the best, and now I wish that I had been brave enough to have done them all. My intuition was correct, but my caution was justified, it’s a good outcome. In the worst case scenario I could have lost all my work. So it’s all good.
It’s very interesting to me how the different sericite bodies influence the same glaze in the same firing to come out looking so different. All local sericite porcelains, each showing their own individual character.
 The glaze test results are very good. The new stone produces a beautiful satin blue celadon style glaze at 1270oC in reduction. It’s really good. I could use a glaze like this with pride on my work.
Most of the staff are there to see the unpacking, but Mr Jung has to go out to a meeting somewhere, so doesn’t stick around.
I start to explain to some of the resident researchers and a few of the staff just what I was doing with the glaze grid tile. No-one seems to have seen a grid tile before. It seems that they don’t learn much glaze chemistry in the art schools any more. Just like in Australia and the UK.
Janine and I were invited to do some work for the new ‘Clay College’ in Stoke on Trent last year. Clay College is a fantastic initiative. It’s an attempt to re-start a new hands-on ceramics course for potters in the UK, as it seems that all the universities that once taught ceramics have all been converted to ‘design’ schools, where students ‘design’ objects that get made somewhere else, by someone else, like China, or pumped out from a 3D printer?
I explain that the function of this test is to analyse the stone to find out its chemical analysis in % oxide composition. This sort of thing has usually to be done at great expense in a university chemistry lab using electron microscopes or similar.
I explain that I have developed a simple technique for achieving this using just a simple set of scales and a few ingredients.
They had all watched me make the test a few days ago. Now they see the outcome. I look at the colour and melt activity of the test tile and compare it to my data base of known results. I can quickly ascertain the oxide analysis. From there I can use ‘Segar Formula’ to adjust the glaze stone to make it do a number of different things.
I see that every one is very quiet. Eventually someone asks “what is that formula?”. No one has even heard of chemical formula for glaze calculation.  It seems that the only glazing that’s taught here is how to buy a glaze from the pottery supply shop catalogue. We are at that point here in Australia now. Nothing difficult or technical is being taught.
I give a quick class in glaze calculation. One of the older students tells me that he was taught something like that 20 years ago, but wasn’t paying attention and couldn’t see any reason to learn it at the time. Could I go through that all again slowly please.
I do and they slowly get the drift of the exercise. Not the Segar Formula part, but the compound line-blend test tile exercise. They really like the glaze quality of the result and the ease of ascertaining that result with just one test using a totally unknown stone.
They ask me how I learnt how to do this? Who told me that this was possible. I tell them that it is my own invention. I developed this testing technique during my PhD studies, as I was focussed on using local stones to make local porcelain. More or less trying to achieve in a few years what you have been doing here for 700 years!
I fettle and grind my pots ready to go. I pack them in 3 equal lots and wrap them very well in bubble wrap. One batch goes into my suitcase wrapped again in my clothing. A second lot is slid into my back pack. It just fits and the last group are packed into a cardboard box and taped up. I assume that I will have to pay excess baggage fees to get them onto the plane.
On the last day before I leave Bangsan, Mr Jung takes me up to the Baekto Porcelain village to say good bye to the resident researchers, Mr Jung wants to show me something. The money has come through as promised and work has begun on the new kiln shed. It looks like the project will be going to happen a lot faster than I could have imagined. The Premier is a man of his word.
The site has been a excavated and men are at work setting up formwork ready to cast the concrete footings for the new kiln shed. They have to dig down 1.8 metres to get down below the frost line where the ground freezes during winter. Here that is very deep as the temperature drops to below minus -30oC in winter. The frozen soil will expand and cause the ground and everything on it to crack unless the site is well prepared like this.
Mr Jung explains where my kiln will go in this huge shed. Over on the left hand side, there will be at least one other kiln in here and possibly two, in years to come. One of them is going to be a 5 chamber, traditional climbing kiln. A juxtaposition of the old and new in wood firing techniques.
Mr Jung missed my glaze lesson and asks Daewoong to ask me if I can send him my PhD thesis? I reply that of course I will be pleased to do so, but it is 120,000 words in English and academic English at that. Maybe I should just send him the glaze calculation part about rock glazes? As it happens I just happen to have a book called ‘Rock Glazes and Geology for potters’. I’ll post him a copy. I can see yet another translation project coming along in the future?
This may be my last attempt at a travelers’ tale from Korea.
I considder myself just so lucky to have met such incredibly nice, creative and supportive poeple here.
Best wishes
Steve