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A.D. <br>
I do know that Ron was one of the first to promote gasifier
char-to-soils. I have been following this work closely as people
like Nathaniel Mulcahy trek around the world promoting the concept.<br>
You are right about the carbon of course... I was quoting the
article only.<br>
<pre class="moz-signature" cols="72"> Lloyd Helferty, Engineering Technologist
Principal, Biochar Consulting (Canada)
<a class="moz-txt-link-abbreviated" href="http://www.biochar-consulting.ca">www.biochar-consulting.ca</a>
603-48 Suncrest Blvd, Thornhill, ON, Canada
905-707-8754; 647-886-8754 (cell)
Skype: lloyd.helferty
Steering Committee member, Canadian Biochar Initiative
President, Co-founder & CBI Liaison, Biochar-Ontario
Advisory Committee Member, IBI
<a class="moz-txt-link-freetext" href="http://www.linkedin.com/groups?gid=1404717">http://www.linkedin.com/groups?gid=1404717</a>
<a class="moz-txt-link-freetext" href="http://www.facebook.com/group.php?gid=42237506675">http://www.facebook.com/group.php?gid=42237506675</a>
<a class="moz-txt-link-freetext" href="http://groups.google.com/group/biochar-ontario">http://groups.google.com/group/biochar-ontario</a>
<a class="moz-txt-link-freetext" href="http://www.meetup.com/biocharontario/">http://www.meetup.com/biocharontario/</a>
<a class="moz-txt-link-freetext" href="http://grassrootsintelligence.blogspot.com">http://grassrootsintelligence.blogspot.com</a>
<a class="moz-txt-link-abbreviated" href="http://www.biochar.ca">www.biochar.ca</a>
Biochar Offsets Group: <a class="moz-txt-link-freetext" href="http://www.linkedin.com/groups?home=&gid=2446475">http://www.linkedin.com/groups?home=&gid=2446475</a></pre>
<br>
On 11/17/2010 10:27 PM, Anand Karve wrote:
<blockquote
cite="mid:AANLkTi=fLVsxhFX2KuxCCzn+aU5_NqXuicW6Qk76HDEb@mail.gmail.com"
type="cite">
<div>Dear Mr. Helferty,</div>
<div>the idea of using a charcoal making stove for cooking and
putting the resultant charcoal into the soil is an idea that has
been suggested years ago by Ron Larson. Secondly, it is not true
that most of the carbon in the fuel is retained in the charcoal.
It is likely that you were just quoting Zaelke, but the
pyrolysis gas, that is burned in these stoves also contains
carbon. My estimate is that charcoal retains about half of the
original carbon in the fuel.</div>
<div>Yours</div>
<div>A.D.Karve <br>
<br>
</div>
<div class="gmail_quote">On Wed, Nov 17, 2010 at 10:46 PM, Lloyd
Helferty <span dir="ltr"><<a moz-do-not-send="true"
href="mailto:lhelferty@sympatico.ca">lhelferty@sympatico.ca</a>></span>
wrote:<br>
<blockquote style="border-left: 1px solid rgb(204, 204, 204);
margin: 0px 0px 0px 0.8ex; padding-left: 1ex;"
class="gmail_quote"><a moz-do-not-send="true"
href="http://www.guardian.co.uk/environment/blog/2010/oct/21/barbecues-climate-change"
target="_blank">http://www.guardian.co.uk/environment/blog/2010/oct/21/barbecues-climate-change</a><br>
October 21, 2010<br>
<br>
Durwood Zaelke's emergency plan for tackling climate change
ranges from the Montreal protocol to carbon-negative barbecues<br>
<br>
Barbecues that remove CO2 from the air could play a role in
the fight against climate change according to Durwood Zaelke,
a leading expert on rapid responses to global warming.<br>
<br>
This year's outdoor cooking season might be over, but Zaelke
suggested at last week's 10:10 talk that from next summer
consumers should start demanding barbecues that do their bit
for the planet by generating rather than consuming charcoal –
or biochar.<br>
<br>
Zaelke's idea is based on a stove designed for use in the
developing world by Rob Flanagan. The stove creates heat by
turning wood or other biomass into charcoal, a process that
releases combustible gases.<br>
<br>
Once the cooking is over, most of the carbon from the fuel
remains in the stove in the form of charcoal. This can then be
mixed in with soil, a process that sequesters the carbon for
thousands of years and boosts crop productivity.<br>
<br>
... But whatever we do with non-CO2 gases, Zaelke says, we
also urgently need not just to reduce carbon dioxide, but to
get to a point as soon as possible where the world becomes
carbon negative, with humans sequestering more CO2 than we
release. "That might sound crazy," he says, "but we could do
it".<br>
<br>
The biochar barbecue idea is, I guess, really just a way for
Zaelke to remind us that there are various techniques – on big
and small scales – that we could use to suck CO2 out of the
air.<br>
<br>
-- <br>
<br>
Lloyd Helferty<br>
<br>
<br>
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<br clear="all">
<br>
-- <br>
***<br>
Dr. A.D. Karve<br>
President, Appropriate Rural Technology Institute (ARTI)<br>
<br>
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moz-do-not-send="true" href="mailto:adkarve@gmail.com">adkarve@gmail.com</a>
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<pre wrap="">
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