This section is devoted to the information that will be useful in the creation of a Kin's Domains.
How Public Education Cripples Our Kids, And Why
by John Taylor Gatto
John Taylor Gatto is a former New York State and New York City Teacher of the
Year and the author, most recently, of The Underground History of American Education.
I taught for thirty years in some of the worst schools in Manhattan, and in some of the best, and during that time I became an expert in boredom. Boredom was everywhere in my world, and if you asked the kids, as I often did, why they felt so bored, they always gave the same answers: They said the work was stupid, that it made no sense, that they already knew it. They said they wanted to be doing something real, not just sitting around.
They said teachers didn't seem to know much about their subjects and clearly weren't interested in learning more. And the kids were right: their teachers were every bit as bored as they were.
Boredom is the common condition of schoolteachers, and anyone who has spent time in a teachers' lounge can vouch for the low energy, the whining, the dispirited attitudes, to be found there. When asked why they feel bored, the teachers tend to blame the kids, as you might expect. Who wouldn't get bored teaching students who are rude and interested only in grades? If even that.
Of course, teachers are themselves products of the same twelve-year compulsory school programs that so thoroughly bore their students, and as school personnel they are trapped inside structures even more rigid than those imposed upon the children. Who, then, is to blame? We all are.
My grandfather taught me that. One afternoon when I was seven I complained to him of boredom, and he batted me hard on the head. He told me that I was never to use that term in his presence again, that if I was bored it was my fault and no one else's. The obligation to amuse and instruct myself was entirely my own, and people who didn't know that were childish people, to be avoided if possible.
Certainty not to be trusted. That episode cured me of boredom forever, and here and there over the years I was able to pass on the lesson to some remarkable student. For the most part, however, I found it futile to challenge the official notion that boredom and childishness were the natural state of affairs in the classroom. Often I had to defy custom, and even bend the law, to help kids break out of this trap...
Is it possible that George W. Bush accidentally spoke the truth when he said we would "leave no child behind"? Could it be that our schools are designed to make sure not one of them ever really grows up? Do we really need school? I don't mean education, just forced schooling: six classes a day, five days a week, nine months a year, for twelve years. Is this deadly routine really necessary? And if so, for what?
Don't hide behind reading, writing, and arithmetic as a rationale, because 2 million happy homeschoolers have surely put that banal justification to rest. Even if they hadn't, a considerable number of well-known Americans never went through the twelve-year wringer our kids currently go through, and they turned out all right. George Washington, Benjamin Franklin, Thomas Jefferson, Abraham Lincoln? Someone taught them, to be sure, but they were not products of a school system, and not one of them was ever "graduated" from a secondary school.
Throughout most of American history, kids generally didn't go to high school, yet the unschooled rose to be admirals, like Farragut; inventors, like Edison; captains of industry like Carnegie and Rockefeller; writers, like Melville and Twain and Conrad; and even scholars, like Margaret Mead. In fact, until pretty recently people who reached the age of thirteen weren't looked upon as children at all. Ariel Durant, who co-wrote an enormous, and very good, multivolume history of the world with her husband, Will, was happily married at fifteen, and who could reasonably claim that Ariel Durant was an uneducated person? Unschooled, perhaps, but not uneducated...
Maturity has by now been banished from nearly every aspect of our lives. Easy divorce laws have removed the need to work at relationships; easy credit has removed the need for fiscal self-control; easy entertainment has removed the need to learn to entertain oneself; easy answers have removed the need to ask questions. We have become a nation of children, happy to surrender our judgments and our wills to political exhortations and commercial blandishments that would insult actual adults.
We buy televisions, and then we buy the things we see on the television. We buy computers, and then we buy the things we see on the computer. We buy $150 sneakers whether we need them or not, and when they fall apart too soon we buy another pair. We drive SUVs and believe the lie that they constitute a kind of life insurance, even when we're upside-down in them. And, worst of all, we don't bat an eye when Ari Fleischer tells us to "be careful what you say," even if we remember having been told somewhere back in school that America is the land of the free.
We simply buy that one too. Our schooling, as intended, has seen to it. Now for the good news. Once you understand the logic behind modern schooling, its tricks and traps are fairly easy to avoid. School trains children to be employees and consumers; teach your own to be leaders and adventurers. School trains children to obey reflexively; teach your own to think critically and independently. Well-schooled kids have a low threshold for boredom; help your own to develop an inner life so that they'll never be bored. Urge them to take on the serious material, the grown-up material, in history, literature, philosophy, music, art, economics, theology - all the stuff schoolteachers know well enough to avoid. Challenge your kids with plenty of solitude so that they can learn to enjoy their own company, to conduct inner dialogues. Well-schooled people are conditioned to dread being alone, and they seek constant companionship through the TV, the computer, the cell phone, and through shallow friendships quickly acquired and quickly abandoned. Your children should have a more meaningful life, and they can.
First, though, we must wake up to what our schools really are: laboratories of experimentation on young minds, drill centers for the habits and attitudes that corporate society demands. Mandatory education serves children only incidentally; its real purpose is to turn them into servants. Don't let your own have their childhoods extended, not even for a day. If David Farragut could take command of a captured British warship as a pre-teen, if Thomas Edison could publish a broadsheet at the age of twelve, if Ben Franklin could apprentice himself to a printer at the same age (then put himself through a course of study that would choke a Yale senior today), there's no telling what your own kids could do. After a long life, and thirty years in the public school trenches, I've concluded that genius is as common as dirt. We suppress our genius only because we haven't yet figured out how to manage a population of educated men and women. The solution, I think, is simple and glorious. Let them manage themselves.
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Learning by Making
by Dale Dougherty
American kids should be building rockets and robots, not taking standardized tests.
On a morning visit to a Northern California middle school, I saw not a single student. The principal showed me around campus, but I didn't see or hear students talking, playing, or moving about. The science lab was empty, as were the library and the playground. It was not a school holiday: It was a state-mandated STAR testing day. The school was in an academic lockdown. A volunteer manned a table filled with cupcakes, a small reward for students at day's end.
This is what the American public school looks like in 2012, driven by obsessive adherence to standardized testing. The fate of children, their schools, and their teachers are based on these school test scores. I wondered what kind of tests the students were taking. The California Department of Education's STAR website has sample test questions, and I started looking through them randomly. Soon, I came across the following reading comprehension question about the proper use of a microscope, shown in the illustration below.
The illustration is the prelude to the actual question, which is:
The microscope lens should initially be placed close to the glass slide:
A. Because focus is achieved by moving closer to the specimen.
B. Because the specimen on the slide will be in perfect focus.
C. To avoid breaking the glass slide when adjusting the focus.
D. To maintain distance from the microscopic stage.
Try to guess the right answer. I'll be honest. I couldn't figure it out. Worse, I didn't care to. Here's how kids answer the question.
Results:
A. 28 percent of students gave this response.
B. 22 percent of students gave this response.
C. 41 percent of students gave this response. (Correct response)
D. 8 percent of students gave this response.
Nearly 60 percent of kids do not give the correct response. This is what test designers want. As an educator once told me, if the question was such that everyone got the right answer, then it wouldn't be a good question. The corollary is that there are a lot of things that most kids know that we don't test.
Reading the sample question made me think what it would be like to be tested on the procedure for silencing a cellphone. Imagine how hard it would be if you had never used a cellphone.
As I examined the test question, two things became apparent.
- The test has become a teaching tool. Since students weren't expected to know from experience what a microscope is, the test must explain what a microscope does, what the parts are named, and how to use it.
- It failed to convey that the whole purpose of having a microscope is to see things that you can't see with the naked eye.
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I told my son-in-law about this particular question because he had just graduated from the wine program at U.C.–Davis, where he used a microscope quite a bit. He told me that at a recent family event he brought out his microscope to show what a drop of wine looked like under magnification. His grandmother, who had never looked through a microscope before, stepped up to take her first look. "My," she said, "it looks like little grapes." Everyone laughed, thinking she was somehow confused. Her grandson spoke up excitedly telling everyone that Louis Pasteur made the same remark upon seeing yeast cells for the first time under a microscope.
The most disturbing thing about the test question is that the test has become a substitute for direct experience. A drawing replaces reality. Too often in schools we are teaching science from textbooks—that is to say, on paper.
Learning by Doing, Learning by Making
"Learning by doing" was the distillation of the learning philosophy of John Dewey. He wrote: "The school must represent present life—life as real and vital to the child as that which he carries on in the home, in the neighborhood, or on the playground." He also wrote that "education is not preparation for life; education is life itself."
As the publisher of Make magazine and Maker Faire, I find Dewey's views refreshing and relevant. I see the power of engaging kids in science and technology through the practices of making and hands-on experiences, through tinkering and taking things apart. Schools seem to have forgotten that students learn best when they are engaged; in fact, the biggest problem in schools is boredom. Students sit passively, expected to absorb all the content that is thrown at them without much context. The context that's missing is the real world.
Each year at Maker Faire in the Bay Area, we have an Education Day, when kids get to meet makers and see their creative projects. The kids interact with robots, rockets, and all kinds of contraptions. They get to make things themselves. One comment I hear from kids was that the experience was "real." It's a telling comment, because so many kids have come to see school as isolated and artificial, disconnected from the community.
The maker movement has the opportunity to transform education by inviting students to be something other than consumers of education. They can become makers and creators of their own educational lives, moving from being directed to do something to becoming self-directed and independent learners. Increasingly, they can take advantage of new tools for creative expression and for exploring the real world around them. They can be active participants in constructing a new kind of education for the 21st-century, which will promote the creativity and critical thinking we say we value in people like Steve Jobs.
At an educational workshop where I made my case for making, there were a number of rather skeptical educational bureaucrats who kept asking how we assess or measure something that's experiential. How do we measure engagement? I was rather frustrated, to be honest. How do we know children are learning if we can't test it? I put it back to them: "How do we know what we're testing is real learning?"
I continued to think about the questions for several months. Then one day I had it in a sentence. "Making creates evidence of learning." The thing you make—whether it be a robot, rocket, or blinking LED—is evidence that you did something, and there is also an entire process behind making that can be talked about and shared with others. How did you make it? Why? Where did you get the parts? Making is not just about explaining the technical process; it's also about the communication about what you've done.
This kind of conversation is the core of Maker Faire. Makers bring what they've made and share it with others. They answer questions and explain how things work. They get feedback and meet others who have insights into what they've made. We might consider it a performance-based assessment, just like what happens in the work world.
As I walked around the middle school with the principal, we were looking at rooms that could be used to create a maker space for students. We walked into an empty room that once was the metal shop. It was perfect. I could imagine it having tools and materials and workbenches. I could imagine groups of curious kids being active, social, and mobile. She said her students would be very happy. "They never get asked to create anything," she told me.
http://www.slate.com/
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Gever Tulley: Life lessons through tinkering
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Iron Deficiency Anemia
Is Anemia More Common in Vegetarians?
by Jodi Morse
Iron deficiency anemia is a fairly common problem. Since red meats, poultry and liver are well known sources of iron, there is a popular belief that anemia tends to be more common in vegetarians. Is this true? Here are some of the things that you should know about how a vegetarian diet affects your risk of being anemic.
No Link Between Vegetarianism and Anemia
According to a Vegetarian Resource Group article by Reed Mangels, Ph.D. and R.D., surveys have shown that iron deficiency anemia does not affect a higher percentage of vegetarians than meat eaters. Thus, if you are a vegetarian, your risk of anemia is no higher than if you were a meat eater. Since the link between anemia and vegetarianism has not yet been proven to date, people who do not eat meat do not need to take precautions to prevent an iron deficiency.
Why Vegetarians May Not Be Affected by Anemia
There are a few reasons why vegetarians may not be any more affected by anemia than other people. For starters, diets which are high in iron-rich vegetables (e.g. spinach, broccoli, beans, soybeans, lentils, chickpeas, kale) can help prevent this deficiency. In addition, vitamin C plays an important role in the body's ability to absorb iron. Many vegetarians have diets which are rich in vitamin C due to the high levels of fruits and vegetables that they eat. Vegans may be at a lower risk of anemia since they do not eat dairy and calcium can prevent iron absorption.
How Everyone Can Prevent Iron Deficiency Anemia
Vegetarians do not need to take additional precautions to reduce their risk of iron deficiency anemia, but they should follow the same measures to prevent anemia as everyone else. Eating iron-rich foods is a good start. It is also ideal to take a daily iron supplement. Increasing your intake of vitamin C can help increase iron absorption. You should try to avoid consuming calcium at the same time as iron supplements or iron-rich foods. For example, spinach or broccoli can be eaten by itself, but adding cheese can reduce your body's ability to absorb iron.
Overall, it is important to keep in mind that the myths are not true: vegetarianism does not increase your chances of becoming iron deficient. Meat eaters and non-meat eaters are both at risk of experiencing anemia. The best thing that you can do is follow a well-balanced diet and take preventative steps to reduce your risk of iron deficiency anemia.
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31 Iron Rich Foods for Vegetarians and Vegans
Many vegetarians and vegans worry about getting enough iron in their diet. Since meat is traditionally thought of as the main source of iron, vegetarians need to find different sources to help them reach their recommended amount of iron each day. Fortunately, there are several delicious and easy-to-prepare options that are both rich in iron and vegetarian-friendly.
Brussels Sprouts
You may have resisted Brussels sprouts as a kid, but they're hard to resist once you learn just how healthy these tasty veggies are. Brussels sprouts are a viable source of antioxidants, vitamins, folate, and fiber. Plus, they're an excellent source of iron, and an obvious choice in helping to prevent fatigue and other symptoms of iron deficiency.
Serving Size (1/2 cup), 0.9 milligrams of iron (5% DV), 28 calories
Raisins
Like other dried fruits, raisins are nutrient-dense treats that contain large amounts of iron. It's easy to add a handful of these subtly sweet treats to your cereal, yogurt, oatmeal, or salads as part of a balanced diet. To get the most out of your next handful of raisins, combine them with other healthy foods containing vitamin C. This will make it easier for your body to absorb the iron found in raisins.
Serving Size (1/2 cup, packed), 1.6 milligrams of iron (9% DV), 247 calories
Lentils
Many vegetarians worry about not getting enough iron or protein in their diets. Lentils can solve both problems, and then some! These colorful legumes are packed with vitamins and nutrients including iron, protein, and essential amino acids. Plus, they're easy to cook and make a great companion to many meals. Lentils are traditionally used in Indian and Middle Eastern dishes, but they can spice up your soups, stews, pastas, and more.
Serving Size (1 cup, boiled), 6.6 milligrams of iron (37% DV), 230 calories
Dried Peaches
If you're trying to get more iron in your diet, opt for dried fruit as opposed to fresh. Dried fruits pack more nutrients, including iron, per serving. Dried peaches make a great breakfast companion, a delicious addition to salads, and an easy snack throughout your busy day. A serving of dried peaches contains about 9% of your daily recommended iron, without weighing you down with lots of sugar and calories.
Serving Size (1/4 cup), 1.6 milligrams of iron (9% DV), 96 calories
Pumpkin Seeds
If you stopped eating pumpkin seeds when you stopped carving pumpkins as a kid, now is the time to start back up again. A handful of pumpkin seeds, or an ounce, contains about one milligram of iron. That's about 5% of the recommended daily value. Pumpkin seeds provide the most benefit when eaten raw, but they still pack an iron punch when roasted for no more than 15-20 minutes.
Serving Size (1 ounce, about a handful), 0.9 milligrams of iron (5% DV), 126 calories.
Soybeans
Soybeans are another super food that packs protein, unsaturated fat (the "good fat"), fiber, and minerals such as iron. A single cup of mature, boiled soybeans contains nearly half the recommended amount of iron your body needs daily. Another great thing about soybeans is their versatility. Season these nutritional powerhouses to your liking, or add them to soups or chili for a healthy and delicious meal.
Serving Size (1 cup, boiled), 8.8 milligrams of iron (49% DV), 298 calories
Pinto Beans
Pinto beans contain a splash of color and a spattering of essential vitamins and minerals. Among them is iron, and it comes in no small quantity; just a cup of boiled pinto beans yields about 21% of the recommended daily value. Pair these colorful legumes with whole wheat rice for a virtually fat-free meal that's as easy on your wallet as it is on your waistline. Or, enjoy them with your favorite veggies to introduce even more iron into your diet.
Serving Size (1 cup, boiled), 3.6 milligrams of iron (21% DV), 245 calories
Arugula
Dark greens such as arugula have countless health benefits with a tiny calorie count. Vegetarians should consume plenty arugula, particularly for its rich iron content. Adding several servings to your diet each week can greatly improve the health of your red blood cells. The easiest way to enjoy arugula is in a green leafy salad, but you can also enjoy it in soups, as a pizza topping, and sautéed with pasta and other dishes.
Serving Size (1/2 cup), 0.146 milligrams of iron (1.8% DV), 3 calories
Whole Wheat Pasta
Vegetarians should enjoy whole wheat pasta as part of a healthy balanced diet. Eating pasta is a great way to curb your cravings for carbs while getting essential minerals such as magnesium, calcium, potassium, and iron. While white pasta contains these minerals as well, it can also weigh you down with extra carbs and calories, so choose the much healthier whole wheat pasta options.
Serving Size (1/4 cup dry), 0.4 milligrams of iron (2% DV), 44 calories
Collard Greens
With staggering amounts of calcium, high levels of vitamin A, and several cancer-fighting elements, what's not to love about collard greens? Vegetarians have another reason to love these dark green veggies, because they're also high in both iron and vitamin C. To get the most out of these essential nutrients, use raw collard greens in a salad that's filled with other iron-rich vegetables. The vitamin C in collard greens makes it easy for your body to absorb iron from other sources.
Serving Size (1 cup), 2.2 milligrams of iron (12% DV), 11 calories
Sesame Butter (Tahini)
Sesame butter, also known as tahini and often associated with hummus, can provide the body with a tremendous amount of iron. If you're already eating plenty of iron-rich fruits and vegetables, tahini can be an excellent addition that will help you reach your daily iron needs. Many people eat tahini as is, but you can also use it to add some flavor to your favorite vegetables or to dress up a salad.
Serving Size (1 tablespoon), 0.4 milligrams of iron (2% DV), 86 calories
Dried Thyme
With dried thyme at your disposal, cooking and eating your favorite vegetables will never get old. Thyme offers a unique lemon-pepper flavor that works well in many dishes. It also offers plenty of essential iron. In fact, dried thyme is one of the most iron-rich herbs you can find. And with so few calories, it makes a healthy, savory addition to your meals.
Serving Size (1 teaspoon), 1.2 milligrams of iron (7% DV), 3 calories
Black Beans
Beans are good all around; they're easy on your health and your budget. Black beans, in particular, are loaded with fiber, protein, and iron. That means they satisfy hunger while providing an energy boost that lasts for hours. Vegetarians who are concerned about getting enough iron need only add a one-cup serving of black beans to get about 20% of their daily recommended intake.
Serving Size (1 cup, boiled), 3.6 milligrams of iron (20% DV), 277 calories
Brown Rice
Brown rice is one of the most versatile foods on Earth. It's a staple in several cultures' cuisines, and it's widely regarded as an important health food. It's naturally rich in fiber, it helps rid the body of toxins, and its high iron content also helps fight anemia and fatigue. Cook a serving of brown rice along with your favorite beans or veggies for an iron-rich meal that will keep you feeling full for hours.
Serving Size (1 cup), 0.8 milligrams of iron (5% DV), 216 calories
Prune Juice
There's a bit of a stigma when it comes to prune juice, but learning about its bounds of health benefits might help make it more appealing. Give it a chance and you might find that prune juice is not only delicious, but it's also a potent source of iron. Its high vitamin C content makes it easier for your body to absorb the iron, so have a glass with your next meal to get the most out of the other iron-rich foods in your diet.
Serving Size (1 cup), 3 milligrams of iron (17% DV), 182 calories
Oatmeal
Iron deficiency can be greatly reduced by adding oatmeal to your diet. Just a half-cup serving is packed with almost two milligrams of iron. And with loads of other nutrients, oatmeal is a fantastic health food that everyone should be eating more of. It's an easy and healthy breakfast food, but you can also use oats to make granola, cookies, and other sweet treats that are both delicious and nutritious.
Serving Size (1/2 cup), 1.7 milligrams of iron (8% DV), 154 calories
Dried Apricots
Apricots are an excellent source of iron and other nutrients. They can be consumed raw, canned, cooked, and dried, but dried apricots provide your body with the most benefits and the largest amount of iron. When apricots are dried, they lose their high water and sugar contents without losing their highly nutritious qualities. Just a handful of dried apricots can provide you with up to 35% of your daily iron intake. They make for an easy snack throughout the day, or chop them up to serve with other fruits or over a salad.
Serving Size (1/2 cup), 2 milligrams of iron (8% DV), 78 calories.
Potatoes
Potatoes are one of the most versatile foods out there, and they're also one of the best iron-rich food options for vegetarians. Since potatoes are also packed with vitamin C, it's easier for your body to absorb the iron it needs. Potatoes work equally well as a side dish and a main attraction, so combine them with other iron-rich foods for a healthy meal any time of the day.
Serving Size (1 medium potato with skin),3.2 milligrams of iron (18% DV), 278 calories
Tofu
Though tofu is typically associated with Asian cuisine, this versatile and nutritious food has made its way to dinner tables around the world. And rightfully so: tofu is highly nutritious and rich in iron and other essential minerals. Though most people know about the health benefits, many aren't sure how to prepare tofu, or they're unimpressed with its bland taste. Fortunately, tofu has a wonderful ability to take on the flavors of the sauces and seasonings it's prepared with, so learning to love it is as easy as choosing your favorite ingredients and going from there.
Serving Size (1/2 cup), 3.4 milligrams of iron (19% DV), 88 calories
Sun Dried Tomatoes
Besides their mouth-watering taste, one of the best things about sun dried tomatoes is their high iron content. One cup contains nearly 30 percent of your recommended daily iron intake. Another great thing is that you can use them in so many ways. Sun dried tomatoes make a tasty addition to omelets, pasta sauce, pizza, sandwiches, salads, and so much more. They're also high in healthy lycopene, antioxidants, and vitamin C, so add them to your diet for a health boost all around.
Serving Size (1 cup), 4.9 milligrams of iron (27% DV), 139 calories
Molasses
If you ever get tired of eating fruits and vegetables as your main source of iron, switch it up by adding blackstrap molasses to your meals and even your beverages. Just a teaspoon of tasty molasses added to your toast, cereal, sandwiches, milk, or water contributes about 5% to your daily iron quota.
Serving Size (1 tablespoon), 0.9 milligrams of iron (5% DV), 58 calories
Lima Beans
Lima beans are one of the most ancient cultivated crops, and they're still renowned as a delicious and healthful food to this day. Enjoy just a cup of lima beans with your favorite meal you'll get an incredible 25% of your iron for the day. Lima beans should never be consumed raw, but cooked lima beans have a unique flavor that can be enjoyed as is or enhanced with your favorite herbs and spices.
Serving Size (1 cup, cooked), 4.5 milligrams of iron (25% DV), 216 calories
Whole Wheat Pasta
When buying bread, opt for unprocessed whole wheat over refined white bread. Whole wheat bread is a great source of fiber, B vitamins, protein, and iron. And unlike white bread, it manages hunger for longer while keeping your blood sugar in check. If you're worried about getting enough iron, but endless supplies of iron-rich veggies leave your appetite unsatisfied, a slice of 100% whole wheat bread will help you feel fuller for longer, while providing an energy boost that lasts for hours.
Serving Size (1 slice), 0.7 milligrams of iron (4% DV), 69 calories
Black-Eyed Peas
Like other legumes, black-eyed peas are a rich source of iron. A serving size of one single cup can supply up to a quarter of your recommended daily iron intake, while providing you with other health benefits as well. They also contain a respectable amount of vitamin C—enough to make it much easier for your body to absorb the essential iron.
Serving Size (1 cup, boiled), 4.3 milligrams of iron (24% DV), 220 calories
Broccoli
Though many vegetables contain lots of iron, many also are packed with iron inhibitors, which means your body is unable to absorb much of the iron. Fortunately, cruciferous veggies like broccoli are also filled with vitamin C. This plays a huge role in helping your body absorb and digest the essential iron. Eating a serving of broccoli every day is a great way to get more iron into your diet.
Serving Size (1/2 cup), 0.3 milligrams of iron (2% DV), 15 calories
Kale
If you need more iron in your diet but can't afford a jump in calories, kale is a fat-free super food that will provide your body with a mountain of nutrients and only a handful of calories. One of the cruciferous vegetables (in the same grain as broccoli, collard greens, and Brussels sprouts), kale helps fight anemia and fatigue with a high iron content. If you have trouble eating it raw, try sautéing it, throwing it in your soup or on a burger, or making delicious kale chips in your oven or food dehydrator.
Serving Size (1 cup), 1.1 milligrams of iron (6% DV), 1.3 calories
Dark Chocolate
By now, most people know that dark chocolate is good for your heart (in moderation). But did you also know that it's loaded with iron? A 100 gram serving size contains about 35% of your recommended daily intake. Of course, this sweet treat should be eaten in moderation, but it can certainly be enjoyed as part of a balanced, iron-rich diet.
Serving Size (100 grams), 6.3 milligrams of iron (35% DV), 578 calories
Sunflower Seeds
Sunflower seeds are known for their impressive supply of vitamin E, but they also pack plenty of essential minerals, especially iron. A one cup serving supplies nearly half your body's daily iron needs, so if you're not enjoying this easy and tasty snack regularly, now is a great time to start. Sunflower seeds can be found at your local grocery store year round.
Serving Size (1 cup), 7.4 milligrams of iron (41% DV), 269 calories
Peas
Fresh and cooked peas have a slightly sweeter taste than many other vegetables. And like other green veggies, they're rich in iron and other nutrients. It's easy to incorporate these tender veggies into your favorite meals, and a mere half-cup serving provides about 7% of the daily recommended value of iron. Cook a serving as a standalone side dish, or incorporate peas into your salad, soup, and pasta dishes.
Serving Size (1/2 cup), 1.2 milligrams of iron (7% DV), 62 calories
Strawberries
Eating fresh strawberries is a great way to ramp up your daily iron intake. Not only are strawberries a viable source of iron (a pint constitutes roughly 9% of the daily recommended value), but the high vitamin C content helps your body absorb more of the iron it needs. Strawberries make an excellent side to any breakfast dish, they're great in an afternoon smoothie, and you can also serve them as a sweet after-dinner treat.
Serving Size (1 pint), 1.5 milligrams of iron (9% DV), 114 calories
Cooked Spinach
Boasting a long list of vitamins and nutrients, spinach consistently ranks at the top of the "super food" lists. Among other myriad nutrients, cooked spinach is an excellent source of iron. And since this leafy green is also loaded with vitamin C, your body will have no trouble absorbing all that iron. Spinach can be eaten raw, but cooking it first will provide greater amounts of iron, among other benefits.
Serving Size (1 cup), 6.4 milligrams of iron (36% DV), 41 calories.
There's a misconception that vegans & vegetarians are more likely to suffer from iron deficiency than their meat-eating counterparts. In fact, vegetarians have tons of iron-rich options in the form of fruits, vegetables, beans, grains, and more. Most of these colorful foods also contain several other essential vitamins, nutrients, and minerals, so adding these healthy, iron-rich foods to your diet can improve your health in many great ways.
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Stressed in the City: How Urban Life May Change Your Brain
by Alice Park
I live in New York City, and for me, there's nothing that compares to its culture, energy and convenience. I'm not alone in feeling this way — more than half of the world's population now lives in urban areas.
But I also know that when it comes to mental health, the urban lifestyle may not be such a good thing. City dwellers tend to be more stressed and have higher levels of mood disorders and psychotic illnesses such as schizophrenia than those living in rural or suburban areas. And now researchers say they have uncovered certain changes in brain activity that could potentially help explain why.
In an international study, researchers at University of Heidelberg and the Douglas Mental Health University Institute at McGill University report in the journal Nature that people who live or were raised in cities show distinct differences in activity in certain brain regions than those who aren't city dwellers.
Those who currently live in the city, for example, showed higher activation the amygdala, the brain region that regulates emotions such as anxiety and fear. The amygdala is most often called into action under situations of stress or threat, and the data suggest that city dwellers' brains have a more sensitive, hair-trigger response to such situations, at least when compared with those living in the suburbs or more rural areas.
The study also found that people who were raised in the city during their first 15 years of life were more likely to show increased activation in another brain region, a more global regulator of stress known as the anterior cingulate. In these individuals, the change appears to be more permanent than in people who move to cities later in life, says Jens Pruessner, director of aging and Alzheimer's research at the Douglas Institute and one of the study's co-authors, because it occurs during an important period of development. Living in the city during your early years "means you will become more alert to [stress] situations via the anterior cingulate for the rest of your life," he says.
The researchers came to their conclusions after conducting a stress test on volunteers while their brains were imaged with functional MRI to detect which areas of the brain were more or less active when the participants felt stressed. The stress was applied by asking people to solve difficult math problems, either under time pressure or while enduring criticism from researchers for their bad performance.
The research team then correlated the participants' brain scan results with information they provided about where they currently lived or where they were raised. Activation of the amygdala increased in step with the population density of participants' home towns: from rural areas to small cities to large urban settings.
The researchers think it is the social aspects of urban living — the stress of living and dealing with lots of people, and feeling more anxiety, fear and threat as a result — more so than other urban factors like pollution or noise that explains the higher stress-related brain responses among the city dwellers.
Although it would seem that the more people were faced with stress, the more they might tolerate these annoyances and even become immune to them — thus lowering, rather than increasing their threshold for triggering the stress response — the new findings suggest otherwise. Even after years of city living, people remained highly alert and anxious, which indicates that the stresses of city life may be both constant and diverse and not easy to adapt to.
"City people may never really face the same stresses," says Pruessner. "Even though the type of stress may be similar, such as time pressure or being stuck in a commute or meeting a deadline, it's always distinct enough that you don't have the chance to habituate to them."
So what does this mean for avid city livers like me? I'm not giving up my urban lifestyle, but I may have to balance the high-energy hum of city activity with more downtime. "In general when it comes to stress, it's important to keep a balance," says Pruessner. "These results suggest the need to keep things in balance so after a period of working hard, you balance that with a period of off-time as well."
That sounds good, but in the city, that's a lot easier said than done.
http://healthland.time.com/
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5 Reasons Singing Is Good for Your Health
The YOU Docs love good music (one of us, Mehmet, cranks up Springsteen in the operating room; the other, Mike, is a huge fan of both classical piano and Frankie Valli). But when it comes to singing, we don't care whether you're first soprano in the church choir or you just belt out off-key oldies in the shower with the door locked. Bursting into song lifts your health in ways that surprise even us (and might make the cast of Glee America's healthiest people). The benefits should get you singing out even if you can't carry a tune in a bucket.
1. LOWERS YOUR BLOOD PRESSURE. You may have heard the heartwarming news story about a woman in Boston whose blood pressure shot up just before knee-replacement surgery. When drugs alone weren't enough, she began singing her favorite hymns, softly at first, then with more passion. Her blood pressure dropped enough for the procedure, which went off without a hitch. Now, we're not suggesting you trade blood pressure treatments for a few verses of "Amazing Grace." But try adding singing to your routine. It releases pent-up emotions, boosts relaxation, and reminds you of happy times, all of which help when stress and blood pressure spike. (Check out these foods that can lower your blood pressure, too.)
2. BOOSTS YOUR "CUDDLE" HORMONE. Yep, oxytocin, the same hormone that bonds moms and new babies and that makes you and your partner feel extra close after a romp in the hay, also surges after you croon a tune with your peeps (your pals, not those marshmallow chicks!).
3. ALLOWS YOU TO BREATHE EASIER. If you or someone you know is coping with chronic obstructive pulmonary disease (COPD), singing just twice a week could make breathing feel easier and life feel better. In fact, in England there are "singing for breathing" workshops. The benefits, said one person with the lung disease, "It makes me feel on top of the world . . . and it makes COPD a lot easier to live with." Why wait for a workshop? Try crooning a tune or two on your own. (See what other benefits deep breathing can bring you.)
4. HELPS YOU FIND SERENITY AFTER CANCER. Surviving cancer is a major milestone, but afterward, you still have to cope with the memories (tests, diagnosis, treatments) and quiet will-it-come-back worries. Vocalizing can help you blow off steam and stress. Turns out that singing actually calms the sympathetic nervous system (which tenses up when you do) and boosts activity in the parasympathetic nervous system (which makes you relax).
5. REWIRES THE BRAIN AFTER A STROKE. Plenty of people who've survived a stroke but lost the ability to speak learn to communicate again by singing their thoughts. Singing activates areas on the right side of the brain, helping stroke survivors to take over the job of speaking when areas on the left side no longer function. Called melodic intonation therapy (MIT), it's used in some stroke rehab programs, and insurance may cover it. Ask about it if someone you love has speech difficulties from a stroke.
That's not all singing can do. It also helps everyday health, increasing immunity, reducing stress for new moms, quieting snoring, easing anxiety in ways that may also ease irritable bowel syndrome, and simply making you feel happier. That's a great return on something you can do in a choir, in your car, with your kids, in the shower, or even (you knew we were heading here) in a glee club. Here's how to put the "glee factor" to work for you:
Off-key? Squeaky? Tone-deaf? You may get more out of it! In one study, amateur singers felt a rush of joy after warbling, but trained professionals didn't experience any extra elation from singing. Too bad for them, good news for us and for you. You don't have to be good to feel the benefits!
Hymns? R&B? Hip-hop? It doesn't matter. Just choose tunes that mean something to you. You'll pour more heart into singing and conjure up good memories and healing feelings. You like almost everything? Songs that let you hold long notes tend to pack in more emotion, so "Summertime" by George Gershwin may work better than "Boogie Woogie Bugle Boy."
Get the kids in on the act. Thanks to the TV show Glee, glee clubs (also called show choirs) are getting hot in schools across the United States and Canada. That's great, because kids get a special set of benefits from musical expression, including better grades, less risky behavior, even higher SAT scores. Now those are good reasons for all the "gleeks" to belt out "Don't Stop Believin'."
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Watch video: Better mental health through singing;
Companion Planting
Vegetable Gardening Plant Combinations
Companion planting and combining means growing plants together that like or benefit each other. Vegetable companion gardening can have a real impact on the health and yield of your plants.
Householders and flatmates know only too well that you've all got to get along for happiness and health to prevail. Bingo with plants too!
In nature everything interacts to create a whole life force. This is a basic understanding... that everything organic and living has a mutual influence on every other living thing.
Every plant has an effect on every other plant and every creature has an effect on every other creature.
Over time, gardeners have observed these interrelationships, and scientists have studied them.
It's well worth while reading a little bit about how and why companion planting is so important before we get into which specific plants go with what...
Plants, unlike many people, are not timid. They are always actively engaged in growing as fast and as strong as they can and re-populating their species. They do all this by sending out root hairs as far into the soil as they can depending on their surroundings.
They select and reject nutrients; they create in their structure and the environment, complex chemical compounds, such as perfumes, pollen, essential oils, growth inhibitors, hormones, enzymes and some minute trace elements.
Different species accumulate certain substances that affect the surrounding ecology, often once the plant has died and the decaying tissue is carried away and re-deposited by insect droppings, or other go-betweens.
Nature's Way of Companion Planting
The companion effect happens naturally in the wild. Flora and fauna of fields, meadows, forests, swamps and deserts, all evolve for mutual benefit. It may seem like survival of the fittest, but the truth is some species prefer to grow with specific others, balancing out their differences and providing ideal conditions for optimising their unique traits.
Plants don't like to fight for their food, so shallow rooted plants prefer to grow near deep rooted plants and each can get their nutrients from different levels. Some smaller plants like a bit of weather protection from bigger plants. Conversely, dry loving plants sulk if grown alongside plants that thrive with wet feet.
Just like us, life's too short for putting up with bad conditions... so aim for the good life for your plants too!
Home veggie gardeners of course usually like to grow their food on as much available space as they can. They don't want weeds, pests or ornamentals occupying valuable real estate!
But flowers for example make good companion plants as well as adding beauty. They can attract predators to go after pests and they bring bees to your garden for pollinating your fruit.
Aromatic weeds and herbs help confuse hungry pests that might go after your crops. Their fragrances can distract pests away or mask the odor from the pests' normal favorite plants.
Companion Planting Chart for Vegetables
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Vegetable
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Good Companions
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Bad Companions
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Asparagus
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Basil, tomato, Nasturtium, parsley, basil, dill, coriander, marigold, aster flower
(Parsley and marigolds repel asparagus beetles, solanine in tomatoes protect against asparagus beetles)
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Onion, garlic, potato,
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Beans
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Carrot, cabbage,
cauliflower, cucumber, celery, corn, marigold.
(Corn protects against wind, sun and provides climbing support. Squash has deep roots, beans are shallow and squash smothers weeds and provides a living mulch)
Cucumber, strawberries
(Particularly go well near dwarf beans)
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Chives, leek, garlic, onions, tomatoes, peppers
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Broad Beans
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Brassicas, carrot, celery, corn, lettuce, potato
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Fennel
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Beets
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Broccoli, lettuce, onion, sage
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Bean (pole and runner)
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Broccoli
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Celery, chamomile, mint, dill, rosemary
(Dill attracts beneficial wasps to help control pests including cabbageworms. Rosemary repels cabbage fly)
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Oregano, strawberry, tomato
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Brussels Sprouts
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Potato, thyme, dill
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Strawberry, tomato
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Cabbage
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Beetroot, bush beans, celery, mint, onion, potato, oregano, dill, chamomile, sage
(Aromatic plants like onion, celery and herbs help keep cabbages pest free)
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Strawberry, tomato
(Although tomatoes and cabbages usually repel each other, the solanine in a few nearby tomatoes will help deter diamondback moth larva)
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Carrot
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Bush beans, pole beans,
lettuce, onion, garlic etc, parsley, rosemary, pea, radish, tomato
(Onion family plants, parsley and rosemary deter carrot rust fly)
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Dill, parsnip
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Cauliflower
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Peas, beans, celery, oregano
(Peas and beans help fix nitrogen to supply to cauliflowers)
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Nasturtium, peas, potato, strawberry, tomato
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Celery
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Cabbage, cauliflower, leek, onion,
spinach, tomato
(Leeks like similar high potash growing conditions as Celery and celeriac)
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Parsnip, potato
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Chard (Swiss chard, silverbeet)
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Cabbage, endive
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|
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Corn
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Beans, cucumber, melon,
peas, pumpkin, potato, radish
(Peas and beans supply nitrogen)
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Tomato
(The same worm (tomato worm and corn earworm) likes both plants)
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Cucumber
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Beans, peas, celery, lettuce,
pea, radish, nasturtium, corn
(Nasturtium deters cucumber beetles and harbour beneficial spiders and beetles. Corn protects against bacterial wilt virus)
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Cauliflower, potato, basil and any strong aromatic herbs
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Eggplant
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Beans, capsicum, potato,
spinach, peppers
(Beans repel Colorado potato beetle which attacks eggplant)
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|
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kohlrabi
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Onions, beets, lettuce
(Lettuce repels earth flies)
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Strawberries, tomatoes, pole beans
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Leek
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Carrot, celery, onions, strawberry
(Carrots deter leek moth. Celery and celeriac like similar high potash growing conditions as leeks)
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|
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Lettuce
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Carrots, radishes,
strawberry, cucumber
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Beans, beetroot, parsley
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Melon
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Corn, radish
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Potato
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|
Onion
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Broccoli,
cabbage, carrots, lettuce, strawberry tomato, beets, tomatoes, summer savory
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Beans, peas
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Pea
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Beans, carrot, corn,
cucumber, radish, turnips, spinach, mint, potatoes
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Onion family
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Potato
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Horseradish, beans, corn, cabbage, pea,
eggplant
(Beans repel Colorado potato beetle. Horseradish protects against potato bugs and stimulates growth)
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Cucumber, tomato, Jerusalem artichokes, pumpkin, squash, sunflower, raspberries
(Cucumbers, tomatoes and raspberries attract potato phytophthora blight)
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|
Pumpkin
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Corn, beans, peas, radish
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Potato
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Radish
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Lettuce
(Repels earth flies)
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|
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Spinach
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Strawberry, celery, cauliflower,
eggplant, radish
(Leafminers prefer radish leaves rather than spinach)
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|
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Tomato
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Asparagus, celery, NZ spinach, carrot,
parsley, basil, marigold, garlic
(Garlic protects against red spiders)
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Corn, potato, kohlrabi, fennel, cabbage and other brassicas
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Turnip
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Peas
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|
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Zucchini
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Nasturtium, flowering herbs
(Flowers attract bees for pollination)
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http://www.no-dig-vegetablegarden.com/
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Growing Vegetables and Flowers in Harmony
There's a bit of fabulous chaos happening in the gardening world. Beans are happily climbing with clematis. Herbs are cohabitating with echinacea. Food is growing with flowers.
It used to be that vegetable gardens were stuck in an out-of-sight corner of the backyard. Flower gardens occupied the high profile spaces around our homes.
Not any more. Plants are busting out of their traditional roles and growing together - wherever - in harmony.
"We've been boxing things up too much," said horticulturalist Erica Shaffer, " Why do we have to have a perennial garden, or vegetable garden? Why can't we just GARDEN?"
This isn't a new idea. For centuries the French have had formal decorative and functional potager vegetable gardens. In medieval times, wealthy Englishmen added herbs and flowers to their kitchen gardens.
Interplanting flowers and vegetable does more than pretty-up the veggie patch. Integrating flowers into your vegetable gardens or growing vegetables in with your flower borders can be fun and beneficial.
"Flowers bring in the pollinators and beneficial insects," said Shaffer.
Pollinating insects like butterflies and bees are crucial for vegetable development. With squash, for instance, you can have lush vines and leaves topped off with stellar large flowers, but if those flowers aren't pollinated, no squash will develop. Beneficial insects are also important because they target and organically control many pests, like the tomato hornworm for example.
Shaffer also says adding flowers and herbs to your garden, repels some pests.
"While I have yet to see a nose on any insect," Shaffer said, "Mixing flowers and herbs up with vegetables, confuses critters." Different smells camouflage each other and fewer pests are drawn to your garden, she said.
As interest in growing our own food increases, many gardeners are adding vegetables to their borders and flower gardens.
Vegetable plants rival ornamental plants in their beauty. Delicate white snap pea blossoms sit on top butterfly-shaped leaves as wispy tendrils curl and dance. There's added benefit in that pea tendrils are edible and an attractive addition to salads.
Exotic looking kale with tall, sturdy, yet ruffled leaves could substitute for elephant ear or banana in a landscape. Yet, you can't add elephant ear to a stir-fry. Kale is jammed packed with vitamins and minerals. Dill or fennel foliage is feathery and delicate. Fine foliage herbs are comparable in texture to ornamental grass and would be perfectly at home in a perennial border.
While some veggie plants are easily seen as decorative, Shaffer says beauty is in the eye of the beholder with some veggie plants.
"If you're still harvesting tomatoes in September from a plant in your front yard," said Shaffer, " maybe you won't judge the plant so harshly if it's beginning to look a little ragged."
There are things to consider when adding vegetables to flower gardens. Shaffer said she would think about how many rabbits are in your neighborhood. Planting vegetable among ornamentals provides more hiding space for rabbits making it easier for them to wipe out your harvest.
It is also necessary to match vegetable and ornamental plants with the same growing requirements. Vegetables need six or more hours of sun and they need good soil.
If you aren't interested in sequentially planting vegetables in your flower beds, choose vegetables with a long growing season. Peas and some leafy greens, while attractive during the cool seasons of spring and fall, don't handle heat. That might be fine in a perennial bed that fills out in summer, but if you need summer interest, beans, corn or melons have longer growing seasons.
To keep things pretty while growing flower and food together, Shaffer suggests pondering some classic landscape design rules. Cluster plants in multiples of three or five and vary height and textures of the plants your choosing.
Remember that beauty is indeed in the eye of the beholder. So just garden. If growing food is the most important thing to you, express yourself and go nuts with veggie plants in your landscape. If flowers are your thing, train morning glories up your cornstalks. The most beautiful thing of all is finding your personal vision in the garden. Chaotic or not.
http://www.burpee.com/
How to Garden by Combining Flowers and Vegetables
By Eulalia Palomo
Planting flowers in a vegetable garden has benefits beyond aesthetic appeal. Flowers in the vegetable garden attract beneficial insects, deter pests and improving soil conditions. And, if you chose the right flowers, you can eat them too. The practice of planting flowers and vegetables together is referred to as companion planting. With the rise in popularity of organic and sustainable growing practices, growing flowers and vegetables together in companion planting is enjoying new popularity. Does this Spark an idea?
INSTRUCTIONS
- Prepare the planting bed for your vegetable garden. Before planting a vegetable garden, spread a 2- to 4-inch layer of rich compost or well seasoned manure over the area. Work the organic matter into the top 6 to 12 inches of the soil using a garden fork.
- Plant the vegetable seedlings grouped by species and variety. Check the specifications for planting depth and distance between plants for each vegetable crop.
- Plant marigolds throughout the vegetable garden. Space each marigold plant about 3 inches apart and 3 inches from the other plants. Marigolds have a strong scent that discourages harmful insects from the garden. Plant marigold seedlings the same depth as they are in the nursery pot.
- Plant sunflower seedlings around bean plants to attract beneficial insects and provide light shade from scorching afternoon heat. Space sunflowers 6 inches from each bean plant.
- Put pot marigold plants near tomato plants and throughout the garden. Pot marigold deters asparagus beetle and tomato worm.
- Plant nasturtium next to cabbage, cucumber and lettuce plants to deter aphids.
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http://www.ehow.com/
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The Edible Garden - Flowers and Herbs
The Benefits of Bioenergy
Biomass is considered greenhouse gas (GHG) neutral. The carbon dioxide (CO2) released from biomass during production of bioenergy is from carbon that circulates the atmosphere in a loop through the process of photosynthesis and decomposition. Therefore, production of bioenergy does not contribute extra CO2 to the atmosphere like fossil fuels.
Fossil fuels are a finite resource, developed through geological processes over millions of years and their use represents a one-way flow of GHGs from beneath the earth's surface to the atmosphere.
Reducing greenhouse gas emissions by using bioenergy
The extent of GHG emissions reduction varies widely and depends on many factors including the biomass (feedstocks) used, how they are produced and procured and the type and efficiency of the technology used to produce bioenergy. Generally, GHG emissions reduction from bioenergy systems is greatest where waste biomass is converted to heat or combined heat and power in modern plants located near to where the waste is generated.
Bioenergy's GHG reduction benefits are potentially greater than those of other renewables. For example, stubble that is destined to be burnt in the field, can be harvested and combusted in an emissions controlled bioenergy plant. Hence, GHG emissions reductions are made twice – once in the field through reduced burning and again through fossil fuel substitution from bioenergy production.
Considerable research is underway around the world to quantify the total lifecycle impacts of various bioenergy and other renewable energy systems. For example, through the IEA Bioenergy Task 38 project 'Greenhouse Gas Balances of Biomass and Bioenergy Systems'.
Renewable energy
Bioenergy is a renewable energy that can generate many additional benefits, the extent of which depends on a combination of factors including the types of feedstocks used, how they are produced and transported and the efficiency of the technologies deployed to convert them to bioenergy.
Generating heat and electricity
Unlike most other renewable energy sources, biomass can generate both heat and electricity in a combined heat power (CHP) plant. This can then be used for a range of heating and cooling applications in industry, or for small communities.
Bioenergy qualities
BETTER AIR QUALITY
Bioenergy can provide air quality benefits where biomass residues that would otherwise be open-burnt in the field or forest, such as stubble, tree prunings or forest slash is removed and burnt in an advanced emissions controlled bioenergy plant.
BIOFUELS ARE BIODDEGRADABLE
Petroleum-based fuels and petrochemicals can be harmful to the environment and are major surface and ground water-pollutants. Biofuels such as ethanol and biodiesel, are less toxic and are biodegradable.
REGIONAL AND RURAL ECONOMIC DEVELOPMENT AND EMPLOYMENT OPPORTUNITIES
International and Australian studies indicate that bioenergy creates many ongoing jobs; generally more than most other types of renewable energy.
Bioenergy helps stimulate regional economic development and employment by providing new, decentralised and diversified income streams from bioenergy and biomass production. This gives landholders more market options for their traditional agricultural and tree crops and for their use of waste streams such as manures. It may also open up opportunities to grow new crops, especially on marginal or low rainfall farmland, e.g. Juncea for biodiesel as a low rainfall break-crop.
New employment opportunities arise from growing and harvesting biomass, transport, handling, and through procurement, construction, operation and maintenance of bioenergy plants.
SUPPORTING AGRICULTURAL AND FOOD-PROCESSING INDUSTRIES
Using biomass can help build resilience in agricultural, timber and food-processing industries. Bioenergy provides a use for their waste streams, can help them reduce their energy costs and potentially add a new revenue stream if they can sell biomass-derived heat and/or export 'green' electricity to the grid.
COST SAVINGS
Using the right bioenergy technology in the right situation can help achieve greater cost savings than using fossil fuels. For example, areas that are reliant on LPG for heating (not linked to natural gas), areas remote from, or near the end of the power grid, subject to 'blackouts' and 'brownouts' and where electricity transmission losses and costs to upgrade the power supply are high.
LESS LANDFILL
Using waste streams to generate bioenergy saves the environmental and economic costs of disposal in landfills and reduces contamination risks.
ENERGY RELIABILITY AND SECURITY
Rural and regional energy reliability and security can be enhanced by providing a domestic energy source that can run continuously, or at peak times as required by the electricity market, with greater flexibility to ramp up production at short notice than large coal-fired plants.
A GROWING RANGE OF TECHNOLOGIES AND APPLICATIONS
There's a growing range of proven, adaptable technologies available for converting biomass into heat, electricity and biofuels.
Bioenergy and biofuel production can link with the development of other bioproducts and biotechnologies. For example, organic digestates produced as a bi- product of anaerobic digestion, can be used as a fertiliser or soil enhancer.
Biomass can produce useful chemicals as part of an integrated biorefinery system – similar to an oil refinery.
ALTERNATIVES TO PRESCRIBED FOREST BURNING
Bioenergy production can provide an alternative to prescribed burning of forests. Mechanical thinning and biomass removal for bioenergy can be used as a technique to reduce hazardous fuel levels, especially in areas where the cost and risks associated with prescribed burning are high.
Water quality benefits have also been recorded where fuel reduction burning is replaced with biomass harvesting. For these reasons, biomass harvesting and removal for bioenergy and other small wood applications is a technique widely used in forests and woodlands in the USA.
ENVIRONMENTAL BENEFITS FROM GROWING CERTAIN BIOENERGY CROPS
Bioenergy crops can be grown in areas that benefit from the additional vegetation cover. For example, trees can be grown and harvested for their woody biomass on farms in configurations that provide farm shelter, shade, salinity control, biodiversity and carbon sinks.
Species such as Mallee eucalypts are widely grown in Australia and, due to their ability to coppice, (re-shoot), are able to be repeatedly harvested and regrown to provide renewable energy and other regional and on- farm benefits.
Biochar and bioenergy
PRODUCTION OF BIOCHAR
Biochar is a stable form of charcoal produced from heating organic materials such as wood or agricultural residues in low oxygen conditions, known as pyrolysis and gasification.
Production of biochar through pyrolysis also yields bioenergy in the form of heat and bio-oil in varying amounts depending on the temperature and pyrolysis process used.
Biochar can also be produced through gasification though biochar yields are typically only around 1%, the bulk of the end product being syngas. Syngas, (also known as wood gas or synthesis gas) consists of a variety of gases, including hydrogen and carbon monoxide, which can be captured, cleaned and combusted to produce heat and/or power.
When well made, biochar can enrich soils, acting as a stable carbon sink for anywhere between 100-2,000 years. However, some of the more basic biochar pyrolysers, such as beehive burners and partially sealed smouldering wood stacks, can produce toxic gases and powerful greenhouse gases, such as methane. This result negates biochar's carbon sequestering benefits.
Well designed, modern pyrolysers can, however, capture and convert methane and hydrogen gases to renewable energy and manage emissions.
Biochar systems need to complete life cycle analyses to determine their climate mitigation potential using internationally accepted protocols. The International Biochar Initiative, (IBI) is preparing globally-developed and accepted standards for biochar characterisation and the development of standards pertaining to biochar production and utilisation.
http://www.dpi.vic.gov.au/
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Biomass Boiler Efficiency
By Harry Sawyers
What Is A Biomass Boiler?
A biomass boiler can also be referred to as a wood fuelled heating system. They work by burning wood (in the form of pellets, chips or logs), waste wood or even agricultural waste from poultry. They can be used to provide heating to a single room in your home. Alternatively, they can be connected up to your central heating and hot water system. A stove is generally used to heat a room whereas a boiler is used for the central heating and hot water. Biomass boilers can either be filled manually when required, or else they can work automatically, fuelling the boiler at set time intervals through the use of a mechanical arm.
It is estimated that a biomass boiler can save the average household up to £600 per year in fuel costs and most homes can accommodate them relatively easily. All you will need is some extra warm, dry space in which to store your fuel. However, some households who are in smoke free zones may not be able to make use of a biomass boiler, so it is best to check with your local authority if you are unsure.
Benefits
Biomass boilers provide you with a cost effective, eco-friendly way of heating your home using naturally sourced and affordable fuel. The price of logs etc. varies in different areas, but they will always remain a cheaper alternative to conventional fuel. If you have a biomass boiler installed you could be entitled to payments from the government's Renewable Heat Incentive scheme and the Renewable Heat Premium payment. These schemes have been introduced as part of the government's plans to meet targets regarding the UK's carbon emissions which must be lowered by 2050. The schemes will pay you a small fee for every unit of power your system produces. This, in turn, will provide you with another form of income which is tax free and index linked. As biomass boilers are considered a low carbon option, they will also significantly lower your own carbon footprint.
Efficiency
Biomass boilers are very efficient as they have been built using the best of modern technology. They will currently operate at 90% efficiency which is a huge amount more than with conventional boilers and electric heating systems. How efficient your system will actually be will also depend on how energy efficient your home already is and may also depend on the air flow around the boiler and the type of flue fitted. These boilers will work best when the home is well insulated to begin with and you may be advised to have additional energy efficiency work done to your home before the system is installed.
Generally, biomass boilers will work best when they are fuelled with logs and wood pellets. Heat and fuel are never wasted and they produce very little ash and smoke. Any ash that is produced can simply be used in your garden as fertilizer. When the logs are burnt, the CO2 that is released into the atmosphere is exactly the same as is produced when a plant dies naturally and is left to rot. Even if you take into account the emissions of fossil carbon dioxide produced in planting, harvesting and transporting your fuel, by replacing a fossil fuel source with wood you will be cutting CO2 emissions by an average of 90%.
To make sure your boiler keeps running at this high efficiency level, it must be kept in good working order. Fortunately, biomass boilers require very little in the way of maintenance and this can usually be carried out without expert help. However, to get the very best from your boiler to begin with, you should make sure you get a long standing company with a good reputation to fit it. They should be able to answer all of your questions and be able to advise on the best type of system for your household's needs. If possible, make sure you employ a company that specialises in this type of renewable energy source.
Costs
To purchase a biomass boiler, the average price will be in the region of £11,500. This will be for an automatic boiler that does not have to be filled manually. It is slightly cheaper to install a manual boiler, and room staves can be purchased from £4,300. From the boiler you can expect savings of around £600 if replacing an electric heating system and, remember, you could also be entitled to payments from government schemes.
If you are at all uncertain when it comes to any aspect of maintenance, the fitter should be able to tell you what to expect and how to go about doing this yourself. A full maintenance service should be carried out by the installing company approximately every three years, though, all in all, there is very little that can go wrong with a biomass system, generally making it highly cost effective and hassle free.
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Considering a biomass boiler project
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