Saturday, January 25, 2014

The Fascinating Production of Charcoal (amalasha)

I wonder how many times I have grilled over charcoal in the States and never stopped to think about how it was produced.  I just know that it somehow burns slow and hot and makes food taste great.  But since moving to Zambia, I have had the opportunity to observe the production of charcoal in what many would consider an ancient process.  And I think they would be right.

Most of the people in Zambia cook over charcoal in small cookers.  Most food is cooked in oil or boiled.  Since most of the people around us have no electricity, charcoal is very important.  In addition, it saves time in the gathering of firewood.


One of the large cookers used to feed the 320 kids at Lifesong School 2 meals a day.


A typical size used by people in their dwellings

As we develop our new farm, we have created a lot of wood for charcoal production.  So we offered the opportunity to utilize it to a father of one of the kids at Lifesong School.  Austin has been a Lifesong micro-loan recipient and he has a successful business raising chickens to sell.  He also produces charcoal for additional income, often traveling 8-10 kilometers (5-6 miles) into the bush to make charcoal.  I was able to stop by every few days to watch and ask questions.  So here is the process...

First, Austin and his son spent a week or so chopping logs into a uniform size.  They use axes to cut and trim the logs.  Austin tells me that only certain trees are fit to make charcoal.  They stack them up between two small trees as seen below.


Next, they begin digging damp earth from around the site using a hoe and building walls around the wood.  They must pack it tight using a chunk of wood to keep out oxygen.




The hole at the bottom of the stack is left so that they can light the fire.  The burn slowly moves up through the pile over the course of a few days.


After the pile is completely covered on the sides, they lay green, leafy branches on top and then pile soil over the top.  The layer of leaves will keep the soil from falling into the charcoal.


The completed pile after the fire has been started.


Austin must monitor the pile constantly day and night to make sure oxygen doesn't enter the pile.  This will cause combustion turning the wood to ash instead of charcoal.  So he is ever ready with his hoe to throw additional soil in the pile if a hot spot breaks out.  After about 3 days, it's time to start the harvest.  Austin breaks open the pile and starts to sort out the hot charcoal.  He will pile it until it is cool enough to put in bags.


Sorting out the finished charcoal and allowing it to cool.


After the charcoal is cooled, it is bagged in poly weave bags.  They pile the charcoal above the top of the bag and then fasten it with strips of bark from the Mutundo tree that becomes very strong after it has been soaked in water and dried.  They will then transport it by bicycle to the market.  Austin sells his charcoal to Lifesong School for 50 kwacha per bag (about $9 per bag).  I have purchased a bag of charcoal like this for as little as 20 kwacha ($3.60) along the road.  Austin tells me it is more of an art than science, although there is a lot of science to it.


Austin and his son with the finished product.  They managed to get 10 bags after two weeks of hard work which will provide them with about $90.


A common sight along the roads.  The way they balance that much on a bike is amazing.


A man living near Lifesong Farm after a hard days work.

With the opportunity to go to school a rarity for most, people look for any way to make money they can.  Many men make their living exclusively in charcoal production.  It is hard, hot, dirty work with little return.

I hope you enjoyed learning a little about the charcoal making process here in Africa.  I appreciate the hard work it takes much more now than I did before.  God bless.

Erik

Friday, January 24, 2014

Farm Friday

Happy New Year to our loved ones and Lifesong supporters!  While much of the Midwest is buried in snow and ice, we are busy planting, harvesting, and building.  Our family really misses snow, but the kids love being able to go swimming every week in the reservoir.  Between rains, the temps climb into the upper 80's making for great swimming and sweating.  This picture was taken when the team was here from the States last week.





Erik picked up the berries in Lusaka and cleared them through customs, a learning experience for sure. He arrived home on New Year's Eve. We gave our workers the day off on New Year's Day and then began planting on the 2nd. The planting went well. The blackberries were just roots with stems less than an inch long. After 2 days, the bulk of the blackberries were in the ground and we were ready to start on the strawberries. The strawberry beds were already formed, and the irrigation was laid. The beds were also covered with plastic to prevent weeds and to retain moisture. Another 3 days and the planting was finished.

Final bed formation and laying the irrigation


Measuring and applying the fertilizer


Finished beds with strawberries and tunnels going up in the background

The tunnels have come a long way since our last post. 4 are completed. They look great.



Our raspberries continue to produce well in spite of the rains. We hope to install shade netting soon to deflect some of the rain.

The taste of our raspberries has continued to improve!
At the new acreage we are able to start in earnest on our Capital Expansion Plan due to contributions from generous donors. Currently a security fence is being installed, the pump house is being built for the irrigation system, and we are converting the sea container into housing for a security guard.  We hope to have everything ready for planting in late March. At that time, we will be receiving 100,000 strawberry plants thanks to the help of Plant Sciences, Inc. www.plantsciences.com/

In spite of the busyness of the farm, we are thankful to be able to share life with our workers as we labor
together. We know He has promised to be in the midst of even just 2 or 3 that gather in His name. 
Sometimes the language is a barrier but we are slowly learning more iciBemba. Before we left, someone
provided our family with a Proclaimer. It has been a huge blessing to our workers, most of who are unable
to read. When they heard the Bible in their own language, their eyes lit up and they all requested their own
Proclaimer to take home! http://www.faithcomesbyhearing.com/proclaimer  

Thank you all for your continued prayers and support.  May God be glorified for all the good that is
happening in Zambia!

Thursday, January 23, 2014

shot in the arm

When I rose from bed this morning, I realized that the past week had been exactly what this title says. A team from the States was here to help us with the construction of our house. It was amazing to have fellowship with friends and family. My sister Abbie was along and my oldest brother Jedd. Time spent together playing guitars, cooking, playing games, working, laughing and reminiscing was really great and gave us encouragement to continue. Our kids were thrilled to be able to show someone all the things and places that have become their new normal.

The team built all our kitchen cabinets and roughed in all our plumbing. The freezer at the farm is packed full of strawberries and raspberries waiting to be made into jam. Our jam maker which had been sitting silent for some months in now wired up and ready to go. The sea container that brought so many things from the States is well on its way to being converted into housing for a security guard at our new acreage. All thanks to this amazing team!








While the team was here they experienced the dichotomy we live with each day. The poverty that abounds is shown in stark contrast to the development and growth in the surrounding areas. Eating a meal in a nice restaurant in town compared to eating a meal in the compound is an incredibly different experience. Yet in each of these meals, God was glorified and present as we were able to fellowship and share in the goodness of His name with each other and with the people living in the compound. And best of all, the team got to taste local Zambian food and experience the way they live.
Restaurant in town

One of our farm ladies' houses in the compound


Is this what your kitchen at home looks like?

 
mmmmm! caterpillars

everyone loves to see a picture of themselves!
As you can see, we had a blessed time. But as with any other "shot in the arm" there is a little tenderness after the fact. This week, our family has experienced anew the pain associated with separation. Please pray we continue to use these feelings of loss to draw closer to Him who is acquainted with grief and sorrow and that we continue to draw strength from His presence so we can serve where He has placed us.

If you are interested in more pictures, check out those amazing shots our new friend Sarah took. Thanks Sarah! http://aglimpseintimephotography.pixieset.com/africa2014/