"How do I learn to build using cordwood contruction techniques is often the first question asked, followed quickly by "Will it save me money?"
The first question is simple:
1. Read a book
2. Take a Workshop
3. Build a Practice Building
The second question about saving money involves many variables. Do you have access to wood, do you have any home building skills, can you barter or trade for work, are you willing to recycle, reuse and repurpose? The cost goes up or down depending on your willingness to learn, bargain, barter and do. Can you build your own cabinets, buy them second hand from a Habitat for Humanity restore, or trade to have them built? Suffice it to say that cordwood homes have been built for as little as $10 @ sq. ft. and more than $100 @ sq. ft. The final answer lies somewhere in your decision on cost/benefit choices.
Now, let's work on how to learn to build one first, so you can determine if this natural building technique is your cup of tea. Taking a workshop, taught by a master cordwood builder is the best way to go. You learn what mistakes to avoid and you are given individual, hands-on instruction using best practices. Questions flow and answers are forthcoming as the workshop evolves.
Here are a few examples of cordwood buildings and the actual wall building taking place.
If you are interested in a Cordwood Workshop for 2014, take a look at the following brochure to see if there is one near you. Cordwood Workshop Brochure 2014.
We will talk more about the Practice Building in a future posting.
If you are interested in learning the latest about Cordwood I would recommend reading the book Cordwood Construction Best Practices. It is available in print, CD and ebook format from the Online Bookstore at www.CordwoodConstruction.org.
Kefir is a milk product a bit like yogurt, but with even more digestive benefits. You make kefir using grains (the "mother" bacteria and fungi), and since the grains double in size every month or two, you can often get starter cultures for free from a friend. But what do you do once the grains show up?
Rinse your kefir grains. Since the grains (the solid gob) have been sitting in the same milk during transit, they'll need to be rinsed. Place them in a colander and pour milk or unchlorinated water (such as well water) over the grains until they look clean. Discard the rinse liquid.
Place the grains in a glass jar and add one cup of whole milk per tablespoon of grains, then cover the top of the jar with a cloth napkin or other piece of breathable fabric. You can use a rubber band or the ring of a mason jar to keep the cloth in place. The cloth is just to prevent bugs and dirt from getting in your brewing liquid. Be sure to use whole milk (cow or goat is fine), and unpasteurized milk is even better if you're a raw-milk drinker.
Put the jar in a warm place, such as on top of your refrigerator, and leave it for 24 to 48 hours. You might actually have to wait 3 days the first time since the microorganisms will take a bit of time to recover from the trauma of being mailed. You'll know the kefir is ready when it solidifies and you see a bit of separation of whey (clear liquid) from the milk solids. If you want a mild-tasting kefir, stop after 24 hours. A more sour kefir with more beneficial fungi will develop when fermented longer.
Once your kefir is ready, remove the grains and place them in a new jar with another cup of milk to ferment the next batch. To remove the grains, you can either spoon out the contents of the jar into a bowl and scoop out the grains, or you can strain the kefir through a plastic or stainless-steel sieve. Do not allow anything other than plastic, glazed ceramics, and stainless steel to come in contact with your kefir grains or you will harm the microorganisms.
Eat your kefir. Your kefir grain(s) will have been stressed a bit by their trip, so be aware that your first batch of kefir might taste a bit funny. This is more likely if you're changing to another type of milk (such as goat milk). The strange taste should go away as the microorganisms adapt to their new surroundings, but you can discard the first batch(es) if necessary. Once the flavor evens out, you can eat your kefir any way you'd eat yogurt. Our favorite methods include mixing in honey and cocoa (combine warm honey and cocoa first, then add the kefir), mixing with applesauce, or making kefir cheesecake. You can also use kefir grains to make sour cream out of fresh cream and to make kefir out of coconut milk and other non-dairy milks. However, your grains will be happiest in whole milk, so try to give them a round or two of milk in between other substances.
As your kefir grains grow, you'll need to increase the amount of milk, or split them. A rule of thumb is to use a tablespoonful of grains per cup of milk. We like to culture our kefir for two days in the winter, so I keep two jars of kefir going at all times, one to eat today and one to eat tomorrow. Once you have more grains than you can handle, pass some on to a friend and keep the cycle moving!
If only I didn't live so far away from The North House Folk School, I'd be hanging around there a lot. The number of classes they have is amazing. Birch bark canoes, blacksmithing, tool making, timber framing, fiber arts, on and on.
I'm just looking at one page, and I'd take the class on making a crooked knife, and another on sharpening. They are in the northwest corner of Minnesota, on Lake Superior, up Highway 61 (yes, that same Highway 61 -- "…7th mother, 7th son…") from Duluth.
Get their catalog if you like making things with your hands (or if you have kids who want to learn some hand-made skills).
Cordwood is a building technique that is richly embodied in sweat equity and labor intensiveness. The actual physical process of building is not seriously strenuous (the log ends are only 16" long), but it does take time and will-power to complete all the walls. The materials for cordwood walls are found in the forest and not in the building supply store, so it is not something one can order and have delivered on Monday. It requires planning, perseverance and patience.
To start this cordwood blog I would like to offer some basic thoughts about cordwood and then provide some serious cordwood eye candy meant to interest and inspire. Getting into specifics and FAQ's and such will take place down the road. If you have any questions, please be my guest.
What is Cordwood Building?
Suffice it to say that cordwood is a natural building style of choices and decisions, based on ones personal philosophy and pocketbook. The first choice comes in the form of "Should I do this or not?" The best way to answer this "mother of all cordwood questions," is to read the available cordwood literature, visit cordwood homes, build a practice building or take a workshop. Once a person has committed to becoming a cordwood owner/builder, the fun begins.
As the reader already knows, the basic wall material for cordwood is composed of logs. The fundamental method of laying up a wall is shown in the line drawing by the Grandfather of Cordwood, Jack Henstridge (whose articles were the first on cordwood to appear in the MOTHER EARTH NEWS in the 70's). Here are links to those early articles should you be interested:
"Build a Low-Cost Economical House"
"The Return of the Cordwood House"
As we progress to current times, here is an example of the first page of my Cordwood eNewsletter for 2014. You will notice that the times they are a'changing...
Here are a few examples of "well done" cordwood homes using best practices.
This is only the opening volley, there will be much more to follow. Please stay tuned.
For information on how you can build your own cordwood shed, cottage or home go to www.CordwoodConstruction.org. While there, visit the eNewletter, the Articles, the Blog (What's New?) and if you are so inclined the Online Bookstore.
Mobile Saunas, by Kārlis O. Kalniņš, is a unique book with hundreds of photos and hundreds of (nomadic) saunas around the world. It's expensive, because it's a Hulu color print-on-demand book, but then again, $60 might not be too much to pay for an idea that could say, lead you to to turning an old VW bus into a portable sauna.
Here's what they say: "This is a collection of sauna trucks, sauna buses, sauna wagons, sauna cars, sauna bikes, sauna trailers, sauna boats, sauna floats, trail sweats, bastuflotten, bastubats, banya trucks, banya tents, and other mobile sweats. They are gathered from across North America, Russia, Europe and particularly Finland, where the annual Teuva mobile sauna festival attracts over 50 examples every year. After building several mobile saunas, Kārlis began a multi-year study of the mobile sauna phenomenon in form and culture. Collected here is the result of that study, including photographs, viewpoints of builders, commentary and notes on design.
Students of culture and architecture, sauna lovers and mobile sauna builders will appreciate the variety of forms, designs, styles and ideas revealed in this volume."
Here are our Golden Seabright and two Silver Seabright bantams, our little beauties. We're getting about a dozen eggs a day now.
Both bantam chickens and their eggs are about half the size of full-size chickens.
Click here to see where we purchased our girls.