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In the Taxi – a Typical Day in Bangalore

The World According To Balvindra

My Driver’s Insights On Foreign Foods, Coughing, And My Chances On The Indian Wedding Market – a little story by Chris Ebbert

One person I spend much of my time with these days is Balvindra,
the eighteen year old driver of a silver Tata Indica Diesel with the plate
number “KA 01 AA 3961” by Balaji Taxi Company, Bangalore, Karnataka, kindly
call for appointment. He picks me up every morning at eight, and takes me to the
college in a faraway corner of Bangalore.

For two full hours every day, we sit together in this
tough little car, air conditioning doing its best to filter out archaic diesel
particles around us, battling potholes the size of garden ponds and speed bumps
designed to imprison Lamborghinis.

During that time, my driver makes a painstaking effort to
explain some basic truths of life to me. When my laptop’s battery charge has
expired, and I am closing the lid of my trusty Toshiba L750 to be recharged at
the earliest opportunity, there is no escaping the lectures of my driver.
Balvindra is a typical Bangalore resident, thin, tall, and dark skinned, speaking
Kannada-accented, Indian English when he isn’t interrupting his speeches in
order to nurse his iPhone, or to attend to a Jesus statue in danger of toppling
over on the dashboard, following a particularly deep pothole or an unusually
high speedbump.

“You seem to have a bit of a chronic cough going there, Balvindra,” I remarked one day, unable to contain my curiosity about the almost rehearsed, dignified little coughs he had been emitting every 42 seconds that day.

“Ah yes, Sir!” he responded cheerfully, evidently delighted to have found a subject of
mutual interest for the day. “Has been going on since my fourteenth birthday,
Sir. Very mysterious. My mother always take me to homeopathic doctor in other
city, Karnataka, very famous. He take me by the hair and pull me up like this
–“ (Balvindra grabs his own, black hair and pulls on it in the same fashion in
which cannibals in Papua Guinea tend to carry their trophy shrunken heads), “… until
my other tongue back in place.”

“Your… other tongue..?” I nodded with the gravity reserved for the terminally insane, not sure what he was talking about, but open for surprises.

“… Scientific evidence, Sir! Everybody have two tongues. One in mouth, one in throat. Invisible to layman. You pull up on hair like that, second tongue go back. No more cough. Many weeks.”

“It sounds like it’s time to be pulled by the hair again then, I presume…?” carefully
initiating the next stage of the conversation.

“Some time, hot food help a lot!” he continued after a short, but enthusiastic nod,
following an evasion maneuver and a honk aimed at a colorfully painted,
noxiously fuming truck straying into our path at the speed of a dying Helix
Pomatia, “My grandmother some time make Mattar Paneer with special chili from
North of India. You know Biryani, Sir? Next to my house big Biryani Centre. All
the coughing people from neighborhood come and buy. Is great medical
advancement, helping millions. One chili, never cough!”

We nodded at this insight in agreement and continued along the way, avoiding other vehicles in the peculiar way in which Indians
tend to share the road; the idea is basically to creep up close enough to another vehicle from behind to maximize the shock impact of the horn, use it, and start making passing motions, but ultimately staying beside and behind the other vehicle as if lacking the power to go past. Any slowing down of the vehicle in front must be penalized by vigorous horn honking, but passing is not an option, even if the road is as wide as the desert. Passengers with high blood pressure are advised to bring blindfolds. Must have something to do with the caste system.

“Do you like snake, Sir?” my driver asked, having vanquished a two-hundred year old
school bus with the Tata’s horn, now crawling toward a stop at a bus station
with several million waiting passengers, its spirit visibly broken by our

“Ah, beefsteak! Yes, I do like it, but where I normally live, in China, I wouldn’t
touch it with a long stick. Too many creative ingredients, you never know what
that steak used to be before it ended up in a pan.”

“Could be snake?”

“Yes, why not. I have actually eaten snake, you know. In America. Not bad. A bit like
chicken, but tougher.”

“Like old chicken, right, Sir?”

“Yes, a very old chicken. Crocodile tastes a bit like that, too, coming to think of it.
I ate that once in Louisiana.”

We pondered this realization in mute appreciation while making our way through a heavy cloud of smoke billowing from acres of burning rubbish beside the motorway, street dogs blinded by the smoke waddling hither and thither between equally blinded cars and autorickshaws as we slalomed our way through the maze of potholes, speed bumps, overloaded trucks, and street vendors carrying huge baskets of coconuts.

“You reducing a lot, Sir!” he suddenly exclaimed, after a brief side glance, eyes
wide with terror, once we had exited the rubbish cloud. “Your weight become
very less!”

I looked at myself in a certain state of alarm – what had that cloud done to me? Then I realized he was speaking in general terms,
not as an immediate observation. It was true, I had been losing quite a bit of
weight since arriving in India.

“Now you can almost get married,” he added with a sense of approval. “Face and hair very
good. Only body still fat. Next time you come to India, I take you to MG Road.
Very good girls there, Sir! Hair and eyes and feet… premium quality.”

With that, he sank into contemplative revelry, dodging
scooters where possible and disciplining dopey fellow drivers through horn use.

In the meantime, I am looking forward to seeing girls
with hair and eyes and feet of high quality, and if I cough, I will remember to
pull myself by the hair to get that other tongue under control.

Watch out for honking Tatas driven by eighteen year olds, you may be driving too closely in front of them.

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Team 8 Conclusion

Team 8 Conclusion

On behalf of Ian, Sean, Ernie and myself (Jen), I would like to thank ETEC522 for excellent participation in this week’s presentation.  We hope you enjoyed the Moodle format for our discussions and activities and hope that you will also consider using the Moodle platform in your future teaching practices.

We have all learned something from the assigned activities and we definitely appreciated the insightful and reflective discussions towards collaborative technologies.  We are definitely sure that this will be a growing area of life long learning.

Please feel free to email or contact us if you have any questions or concerns about our presentation.  In addition, feel free to continue discussions in the Moddle forums, if you wish.

Enjoy the upcoming week as we are closer to the finish line.

Team 8

November 8, 2009   5 Comments

Group 8’s Wiki Activity

Hi Everyone,

It looks like our pool of collaboration technology resources is starting to take form. Thanks!

What’s been interesting is watching how it has been taking form. Some of you are showing your MediaWiki experience, while others are learning on the go.  Some of you are creating new pages for your reviews, while others are writing a review on the main page for collaborative technologies and linking directly to the tool’s web page. As a group we are creating something new (and hopefully useful) publicly. And as a group, I wonder, can we form a resource that is coherent , concise, and consistent both in content and format. Does this technology (and the time and energy that we have) allow for this? We’re about halfway through this module, and it’ll be interesting to see how this new resource will look like at the end.

November 4, 2009   11 Comments

Module 8: Collaboration Technologies

Hi everyone!

Welcome to this week’s presentation on Collaboration Technologies.

Our group has decided to try a different, perhaps more traditional, presentation style using the OSS learning management system called Moodle.  Many of you may be familiar with this platform or have had some working experience.  If not, that’s ok too!

Our website can be found at  ——————  (ETEC 522: Module 8 – Collaborative Technologies).  To begin, you will need to click on “create new account” and follow the prompts.  I have set the enrollment key as ETEC522.

We hope you enjoy our presentation and we look forward to your thoughts and ideas about Collaboration Technologies!

Your Module 8 Presentation Group,

Ian, Sean, Ernie, & Jen

November 1, 2009   10 Comments

Ian’s Introduction

Hi all,

My name is Ian Doktor, and I’m a high school science and math teacher, finally (after 3 years in Japan and Hong Kong) back in Vancouver. Its great to be back in Canada, but its been a huge amount of work. This is my 7th MET course and the only one I’m taking this semester (if I tried to take more I get the feeling my head would explode at this point).  I’m a bit pensive about the course to be perfectly honest.  I’m not much of an entrepreneur; the closest thing I have to private sector experience is a few private schools I worked for in Hong Kong and Mexico.  I’ve never really given any thought to Education as a business venture on any level, so this should be an eye opening course for me.

September 9, 2009   6 Comments

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Booty5 HTML5 Game Maker 1.9.4b out now – Texture Packer Import

Just a quick update to fix a bug in the texture packer importer as well as to introduce the new texture packer import dialog. This new dialog allows you to import bitmap animations more easily by importing only a single brush that contains animation frames made up from frames in the texture atlas. 1,815 total views, […]

1,815 total views, 14 views today


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The Best Advice About Computers I’ve Ever Written

Selecting The Right Computer Repair Company Using Some Valuable Tips If you are in possession of a good quality computer, chances are, you will require the services of a certified computer repair company near you in the future. That is why it is very important that you can find a dependable computer repair company before you really require their presented services. It is best that you check the services of these computer repair companies near you before you spend money on them. Bear in mind, computer repair companies are not the same that’s why you have to remember a number of important things which can help you make a better decision. When it comes to deciding on the most suitable computer repair company, asking for several useful references is what you have to do. If a certain computer repair company is competent and is experienced, then, providing their potential new clients with references to support their claims of good customer service and work quality will not be a problem to them. You might also want to check the websites of computer repair companies you will discover near you. When you discover the website of a certain computer repair company and its look was not professionally made, in that case, moving is what you have to do. It is not complicated to create a good website that has that professional and clean look so if the computer repair company doesn’t have the skills to achieve that, trusting them with your precious computer equipment is not advisable.
Discovering The Truth About Experts
You need to search for a computer repair company that have employees who have excellent people skills as well as good communication skills. Of course, you would like to communicate with the repair technicians properly so you will be able to tell them about your problem with your computer equipment.
How I Became An Expert on Businesses
Scheduling is another vital element which must be considered as well. Reliable computer repair companies have the capacity of working with their client’s schedule. The majority of computer repair companies in the present day generally charge a higher rate for weekend work and also for after office hour work. Naturally, an additional fee may be required and this is reasonable for working during those hours, but charging the clients with exorbitant fees is not sensible. It is very important for you to be very vigilant with some computer repair companies who would simply hand their quote to you without checking their computer. In general, it is almost not possible to simply predict the actual cost of the repair just by employing this technique. And last but not the least, there is a need for you to check their offered quote methodically, in this manner, you can make certain that they will not include any additional charges.

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History of Brockville Arts Centre

From the beginning

1858 – The present Brockville Arts Centre on King Street West is built to serve as a town hall, market place and fire engine house. (Two of the original date stones still exist placed on the outside wall).

1880 – The town hall is moved to a new location allowing for the creation of Brockville’s first real theatre called The Opera House.

1911 – The building is expanded creating a tall fly tower, spacious dressing rooms and the third largest stage in Canada. The Opera House is renamed New Theatre.

1929 – New Theatre closes due to declining revenues. The theatre remains “dark” through much of the so called “dirty thirties”.

1937 – Fire destroys the auditorium. Fortunately, the proscenium’s asbestos curtain saves the huge stage, backstage area and fly tower.

1939 – The renovated building reopens as a motion-picture theatre called The Regent.

1958 – The rising popularity of television forces the closure of The Regent. (Today, in the projection booth the two 35 milimetre film projectors continue to function and are used for special screenings).

1960 – The building reopens as Brockville’s Civic Auditorium offering a venue for local theatre groups and professional touring companies.

1975 – The Civic Auditorium is renovated including an expansion to accommodate a lobby art gallery and box office.

1981 – The rear of the building is expanded for rehearsal space, set construction, prop and wardrobe storage.

1990 – The building is renamed Brockville Arts Centre.

2009 – Project ENCORE! – a community-driven undertaking, restores and redecorates the theatre under the direction of Designer Peggy Irvine.

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We have added a copy of our master schedule for the upcoming school year to our website.  If you go into the ‘Parent’ menu, you will see a link to the master schedule.  This document will be useful to students who are contemplating course changes for the upcoming school year.

Due to a move to quartered courses, that will run for 9 – 10 weeks, students wanting course changes for Quarter 1 will be asked to complete their requests prior to Thursday, September 10th to ensure that they do not miss instructional time, as things will move faster in their courses. Wherever possible, we are asking students to contact counsellors via email or phone to discuss course changes to reduce in-person contacts.  You can contact your counsellor by email or phone as indicated below.

Rachel Mulder  (students with last names beginning with A – K)       (250) 635-6531  extension 8056

Patsy Chant  (students with last names beginning with L – Z)      (250) 635-6531  extension 8057

Return to School Information Request

Hello, everyone.  As we prepare to re-open school in September, I want to assure you all that we are working hard to come up with a plan that will support our student’s learning needs, health and safety, and emotional well-being.  I hope to be able to share some information on this plan soon for students and parents, as I know there is some anxiety and uncertainty about what school will look like in the fall.

I have a request for any of you considering keeping your child(ren) home this fall instead of returning to Caledonia.  If you can email us, or phone the school with some information it would be greatly appreciated. It would be helpful for us to know what Distance Learning or Home School program your child will be participating in, in the event that they return to Caledonia at some point in the future.

I hope you are all staying safe and as our plans develop, we will communicate them to all of our families on this website and through our email contacts we have for families.

Keith Axelson  (

Robin MacLeod (


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Assisted Living

Canterfield offers the security of being cared for throughout the process of growing older by offering you a continuum of care that includes Independent Living, Personal Care and Memory Care. A care continuum makes it possible for individuals or couples to choose from a variety of environments and services as their healthcare needs change over time. Currently, we offer independent living villas and a neighborhood style personal care. Residents will be able to move as they age from our standard personal care to our high acuity or memory care wings.

Our community is responsive to offering our residents the care they need throughout the process of aging. Because different care and housing options are available in the same residential setting, couples can continue to live together in light of their differing healthcare needs. This variety of options instills peace of mind where residents can experience optimal aging and have the security of being cared for throughout the process of growing older.

In addition to the independent lifestyle offered at Canterfield, personal care and memory care services will be available to all our residents. Our team of talented, compassionate nurses and personal care staff provide care 24 hours each day, seven days a week. They design a personalized and individualized service plan with each resident who receives personal care. Through the efforts of our Wellness Director, care will be coordinated to include a full range of home health, physician and rehabilitation services, allowing residents to remain in the setting they now call "home".

To further insure the continuity of meeting your healthcare needs, Canterfield has worked to establish relationships with hospitals, skilled nursing, and allied health services in the local area.

  • Emergency Alert System
  • Grab Bars in Bathrooms
  • Built-in Benches in Showers
  • Walk-in Closets
  • Kitchenette with Mini-Fridge and Microwave
  • Mulitple Floorplans
  • Free Wi-Fi
  • Wellness Center
  • Canterbury Theatre
  • Judges Library
  • Barber/Beauty Salon
  • Restaurant-Style Dining
  • Country Kitchen
  • Concierge Service
  • Weekly Housekeeping
  • All Utilities (except cable and phone)
  • Scheduled Transportation
  • 24 Hour Nurses and Caregivers
  • Medication Management
  • Individualized Service Program

View our floor plan...

To view the floor plans for the Personal Care facility at Canterfield of Bluffton, click the link


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Skip to main content

General Assembly

The general Assembly of Caritas Rwanda is the supreme organ of the organization made up by of all Catholic and other honorary members.

Board of Directors

The Board of Directors is in charge of the administration of the organization and reports to the general Assembly

General Secretariat

The General Secretariat is the executive organ. The Secretary General and the Deputy Secretary General are appointed by the General Assembly. The general Secretariat has authority to represent Caritas Rwanda to governmental and non-governmental institutions and other partners at national and international level.

Day to day activities of Caritas Rwanda are implemented through four departments: Administration and Finance, Socio-welfare, Health and Development.

Department of Administration and Finance

Responsible for human and capital resources management and advisory to Diocesan Caritas in regards to human and capital resources management.

Department of Social Welfare

Responsible for assisting the vulnerable and supporting victims off disasters. It has a mandate of sensitizing community members on charity and mercy to achieve their resiliency.

Department of Health

Responsible for promoting health-related activities, fighting against diseases such as HIV/AIDS, Malaria, Tuberculosis…, improving nutrition, and promoting natural family planning. It has a mandate to coordinate and advocate for 108 health centers and 10 hospitals of the Catholic Church through the Diocesan Caritas in regard to health interventions.

Department of Development

Responsible for developing community members ‘skills in agriculture and animal husbandry for family food security and market access. It has a mandate of promoting business and appropriate practices to increase crop/animal production while promoting environment.

Organization chart


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Good things Await

Chris Lowe is a huge fan of 24/7. See the full range here…

See the 24/7 Range

Ian Russell's
Very own

Made to Ian Russell's exact specifications, the 'Originals' hookbaits are the perfect choice for any situation!

Original Pop-Ups

Take the hard work of our preparing particles. Grab a bucket of Sonubaits Prepared Particles and catch fish like this!

Spod Mixes

Bait for the Modern Angler

Welcome to Sonubaits, the bait brand at the very forefront of modern bait design, delivering innovative ranges of baits with the help of a world class team carp anglers.

Our enviable line-up of consultants has the very highest demands from the bait they use, and have all been involved the ongoing development of our bait ranges. You’ll be able to read their Tips, as well as browse a gallery of big carp shots.

Our baits continue to dominate venues around the world. Become a part of the success, get stuck into the website and enjoy!

This is Sonubaits!

Here at Sonubaits we pride ourselves on making the highest quality bait and here is a glimpse of the processes we use to create the bait you all know and trust. From groundbait, boilies, pellets and liquids we've got something for you in our vast and expanding range of bait.

A superb range of carp bait - with oil, boilies, wafters and more!

See the 24/7 Range


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Driver rescued after vehicle plunges off Shelter Bay Ferry terminal loading ramp

A 51-year-old Elk Valley woman was rescued from the water by crews aboard the Upper Arrow Lake Ferry early Tuesday morning.

RCMP said in a media release that the female driver of a Ford Fusion vehicle was pulled from the water of Arrow Lakes by Upper Arrow Lakes Ferry workers on board a rescue boat early Tuesday morning.

RCMP said the rescue happened on October 13, 2020 at approximately 12:17 a.m. after that crews aboard the Upper Arrow Lake Ferry spotted the woman in the water, waving for help at the Shelter Bay Ferry Terminal.

The Shelter Bay Ferry Terminal is located south of Revelstoke along Highway 23.

RCMP Cpl. Jesse O’Donaghey said further investigation revealed that the woman had driven her passenger vehicle off the end of the loading ramp.

“Investigators believe that the woman was alone inside her Ford Fusion, which was discovered fully submerged below the ramp,” Cpl. O’Donaghey said.

“The location of the motor vehicle prevented the ferry from being able to safely dock and load and unload passengers.”

Police said although RCMP do not believe that any intoxicating substances were involved in this incident, front line officers ensured that the 51-year-old Elk Valley woman was fully examined to ensure her physical and mental well-being.

RCMP said emergency first responders attended the incident, adding a commercial dive team and tow company attended the crash site earlier this morning to pull the vehicle from the lake.

The investigation remains ongoing at this time, being led by Revelstoke RCMP.

If you witnessed this incident and have not yet spoken to police you are asked to call the Revelstoke RCMP at 250-837-5255.


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Foods That Can Help Your Heart and Your Diabetes at the Same Time

Did you know that foods that are good for your heart health can also be good for your diabetes? For most people, there’s little, if any, need for a diet to help control your cholesterol and blood pressure. The key is eating foods that do “double-duty” in terms of keeping your blood glucose level, cholesterol and blood pressure in check. Let’s take a look at a few of these foods to fit into your eating plan today.

Oatmeal. Oats are a whole grain food as long as they’re not processed, as is the case with many of the sweetened, flavored oatmeal that comes in little packets. Look for steel cut oats that are whole grain and run through steel cutters.

Here’s what oatmeal has to offer:

  • It contains two types of fiber: soluble and insoluble. The soluble fiber can help lower your cholesterol and blood glucose, and the insoluble fiber helps to fill you up and promotes good digestion.
  • Besides helping with diabetes and cholesterol management, the high fiber content of oatmeal may also help lower your risk of colon cancer.
  • Eating oatmeal may help to lower blood pressure.

One cup of cooked oatmeal contains about 165 calories, 30 grams of carbohydrate and 4 grams of fiber. Try cooking up a batch of steel cut oats in your slow cooker before you go to sleep at night. It will be ready and waiting for you the next morning. Mix in some nuts and fresh fruit for a hearty, stick-to-your ribs breakfast.

Almonds. Nuts were once considered to be off-limits for many people because they’re high in calories and fat. The tide has turned, however, and nuts are now recommended for most people to include in their daily meal plans (provided there are no nut allergies!). While all nuts can be a healthy choice, almonds in particular are one of the nut “superstars.”

Here’s what almonds have to offer:

  • They’ve been shown to lower heart disease risk, thanks to the healthy type of fat and fiber that they contain.
  • They contain phytosterols, natural substances that can lower LDL (bad) cholesterol.
  • They can help with weight loss and diabetes control, thanks to their fat and protein content which make you feel fuller and help even out blood glucose levels.

Because almonds are so tasty, it’s easy to eat handful after handful. Keep an eye on your portion size, though, because they’re not exactly a low calorie food. One ounce of almonds (about 23) contains 80 calories, 7 grams of fat and just 3 grams of carbohydrate.

Berries. Summer is right around the corner and that means an abundance of fresh fruit, including blueberries, strawberries and raspberries. Yes, berries contain carbohydrate, but they can easily fit into a diabetes eating plan.

Here’s what berries have to offer:

  • They’re high in fiber, which can help lower cholesterol and blood glucose, and help with weight loss.
  • They’re full of antioxidants, natural substances that help fight off heart disease.
  • Berries, in general, have a lower glycemic index, which means that they’re less likely to spike your blood glucose level compared to other foods.
  • Blueberries contain a substance that helps keep blood flowing smoothly through blood vessels.

On average, a cup of fresh berries contains between 60 to 80 calories and 15 to 20 grams of carb. Berries go with just about everything, including yogurt, cereal and even salads! If fresh berries are too expensive, try frozen. Avoid buying frozen berries in syrup, though, as that will add more calories and sugar.

Salmon. Many types of seafood contains omega-3 fats. Often called “fish oils” for short, omega-3 fatty acids may lower blood triglycerides and blood pressure.

Here’s what salmon has to offer:

  • It’s one of the richest sources of omega-3 fats.
  • It’s an excellent source of protein.
  • Salmon eaters may have a lower risk of having a heart attack compared to those who don’t eat salmon or other foods containing omega-3 fatty acids.
  • It’s a good source of potassium, a mineral that helps promote heart health.

One four-ounce serving of broiled salmon contains about 230 calories, 3 grams of saturated fat and 25 grams of protein. If fresh salmon doesn’t fit into your food budget, try canned or frozen salmon instead.

Amy Campbell MS, RD, LDN, CDE (97 Articles)

Amy Campbell MS, RD, LDN, CDE is an experienced health, nutrition and diabetes educator and communicator with more than 25 years of experience within the healthcare sector. Amy has extensive expertise in editing and writing for patients, consumers and healthcare professionals; public speaking, teaching and group facilitation; project and account management; and content and curriculum development.

She is currently the Director for Clinical Education Content Development and Training at Good Measures LLC, a Health Professional Advisor at the Egg Nutrition Center, and a blogger/Writer for Madavor Media.

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The case of Safaree getting robbed at gunpoint and having $175K worth of jewelry stolen off his neck is no joke. And although we're sure that T.I. feels for Saf in some way, he's shared a few words of advice that may be hard to hear now, but it doesn't mean it's any less true.

The "Hunnid" rapper took to Twitter today and let it be known that he's not "crying over lost jewelry" but "not knowing if you're about to get shot in the back of your head" is the most traumatic event he's had to deal with. He then touched on the suspects getting caught right after they did the job.

"When you do a crime and get caught 10 mins after you did it that's called karma not snitching," he said.

The Shade Room posted screenshots of Safaree's tweets and T.I. hopped in the comment section with a little statement of his own: "Cold world...get a sweater."

It looks like a lot of the other commenters had to agree with T.I. - what do you guys think?


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Steel Charcoal Kiln by The Charcoal Burners UK – Direct Method

Steel charcoal kiln

traditional method of charcoal making – The Direct Method

For making charcoal in indirect method , please read this article : charcoal in indirect method

Charcoal of Adam Retort
Charcoal of Adam Retort

The direct method uses heat from the incomplete combustion of the organic matter, which is to become charcoal. The rate of combustion is controlled by regulating the amount of oxygen allowed into the burn and is stopped by excluding oxygen before thecharcoal itself begins to burn. This is the ages old method used by colliers to make charcoal in a pit, pile (clamp) or, more recently, in metal or masonry chambers (kilns).

Read The article below for more information about making charcoal with direct method

Portable Charcoal making Kiln 3
Portable Charcoal making Kiln 3

We make our charcoal from locally sourced wood, usually cut down by me, Chris. I chop it into pieces which are the size that experience has taught me are best for making into charcoal.

Then it gets stacked up and left to season for just over a year.

After seasoning, we can use the wood. So the first layer of timbers to go in the kiln are placed in an open cartwheel or star shape (not shown here). This allows air to enter the kiln at the base, ensuring good air flow for the first stage of the burn.

Then for each subsequent layer, the logs are placed around the circumference of the kiln, and then spiraling inwards until a fairly small hole in the middle of the stack remains.

Loading the Kiln
Kiln Loaded Full

When the kiln is about half full we put the the ‘charge’, or tinder into this central hole. This is very dry and highly combustible material, which ensures a good strong fire.

Then the process of laying the logs down in a spiral fashion continues until they show about 4″ above the top of the kiln and form a conical shape up to the centre. The lid is then hauled up into position, making certain that it sits centrally.

With the lid jammed open to allow good air flow, the kiln is now ready to be lit. The ideal time to light a burn is on a windless and settled day, because any wind at all makes it much harder to control the way the fire burns.

So to light the burn, rags are set alight and thrust into the central charge via the air inlets created by the frist ‘cartwheel’ layer. Once we hear ‘snap, crackle & pop’, there is no going back!

Lighting the Kiln
Tending the Kiln

The burn is now under way and for the next 2 to 3 hours the focus of work is on getting the fire to spread across the centre underside of the kiln; this is why weather conditions are so important, because if the kiln does not burn evenly, the charcoal will not form correctly and then the timber is wasted.

This picture shows our two main kilns and one smaller kiln which we use for taking to shows and doing charcoal burning demonstrations with.

As the smoke pours out the fire grows steadily stronger, until the embers start to drop around the outer edge.

In this picture we can see the base of the kiln, which is slightly raised off the ground, giving us a view of the glowing interior, and this is where we can see the embers beginning to drop down.

Embers under the Kiln
Shovelling Sand around the base of the Kiln

The fire comes round, and smoke continues to billow forth in a huge plume. At this stage when we know we have a good strong evenly-burning kiln, it is time to begin ro reduce the amount of oxygen getting into the kiln, this will slow down the burning process and if we get it right, should make us some charcoal!

So to do this sand is shovelled around the bottom of the kiln to close up the gap at the base, we do this gradually until only the eight steel shoes are left open.

The burn is still very fierce, so next we let the lid down fully. There is such phenominal heat inside the kiln, that flames leap from any gaps there are, feeding on the oxygen.

Steel charcoal kiln
Steel charcoal kiln
Burn Continues Inside

Next we need to seal up the lid properly with sand. As you can see from this picture this is a very hot and dangerous job! Large flames are still dancing out from the shoes at the base of the kiln, so great care must be taken.

Heavy metal chimneys are now placed into 4 of the shoes to create exhaust flues. The other 4 shoes become air inlets.

In the background here, to the left of the kiln, you can see my grader. This is a simple piece of equipment which the resulting charcoal is shovelled into, and it divides out the tiny pieces which are too small to be bagged up, and any bits which are too large don’t get through either.

Monitoring Progress

For the next 14 to 20 hours we monitor progress, as it’s important to ensure the kiln stays sealed. We add sand to any gaps that appear as the burn chugs on into the night.

The smoke from the chimneys gradually grows thinner; we are looking for a change in the colour of the smoke from gray to blue, when this happens we know the burn is complete.

Eventually the chimneys will be removed and all 8 shoes are blocked off with sand, thus sealing the kiln completely.

The kiln is left for at least 24 hours to cool down, and during this time we must still keep checking that the sand keeps it sealed. Once cooled and safe enough to work with again, the lid can be lifted.

The moment of truth…. Now we discover what we have made!

Charcoal inside the Kiln after the Burn
Emptying the Charcoal from the Kiln

We can now begin shovelling the charcoal out through the grader, which removes most of the ash and fines – these are the bits which are too small to be sold as charcoal, you can see them collecting underneath the grader.

Finally the charcoal is bagged up and ready to be sold!

If you are in the UK and wanna buy some of charcoal from the owner of this post , please visit . thanks!

Check nextpage for the charcoal making direct method process in videos:

Read this article for making charcoal in indirect method

There are serveral ways to make a retort – kilns to make charcoal in small scale. At this blog, i’ll show you alot of them

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The grape variety is, in keeping with tradition, 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon. The topsoil is Argilo Calcaire (clay and limestone) which is rich in calcium and minerals. Below is a bed of limestone rock where natural water sources provide deep level water supplies for the roots.

Organic wine farming of Chateau Guillotin

The surface area is 5.6 hectares, the total of which is certified as organic (Agricuture Biologique/ECOCERT). The vines are on average 25-30 years old. They benefit from all the advantages of a dry microclimate. The grapes provide a full bodied redwine with a soft tannic structure.

The work done in the vinyards is traditional, but also use more modern methods (leafing, green harvesting, enviromentally friendly products..) to improve the quality of the production.

The wine is vinified in stainless steel vats, for better temperature control during the fermentations, it is then fined in traditional concrete vats, and afterwards in barrels where it matures to perfection and develops a strong, solid yet supple flavour, rich colour and superb bouquet.


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Month: October 2020

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