Feeds:
Posts
Comments

Concrete Chaos: Don’t get Caught with your Forms Down

April 28, 2025 by forkandtrowel

From the time that the water hits the cement to the time of discharge is 90 minutes.  This is by law.  ASTM C94, “Standard Specifications for Ready-Mix Concrete.”  The State Department of Transportation determines the allowable times between batching (adding water to the cement, rock, sand mix) and discharge (when the mix is flowing out of the truck into your forms).  

So let’s look at a typical pour.  First you determine how much you need. This is a scientific guess.  You always add about a 1/2 yard to your order.  It is better to have too much than too little.  The typical truck around here carries 14 yards.  That is a full load.  

For those of you who have the desire to cut off a concrete truck driving at 65 mph on the freeway, well the truck weighs 30,000 pounds empty.  With a full load it can tip the scales at 60,000-70,000 pounds.  Stay away from these trucks on the road. The stopping distance of a truck, particularly heavy ones like a concrete truck, can be estimated using various factors, including speed, weight, and the type of brakes used. While specific stopping distances can vary, a general formula for stopping distance is:

Stopping Distance = (Speed in mph / 10) x (Speed in mph / 10)

Using this for a concrete truck weighing up to 70,000 pounds traveling at 65 mph:

  1. Calculate the speed factor: (65/10) x (65/10) = 6.5 x 6.5 = 42.25 feet.

However, this is a rough estimate. Considering the weight and braking efficiency, heavier trucks typically require more distance to stop. Therefore, in practical scenarios, stopping distances can be significantly longer, often in the range of 100 to 150 feet or more, depending on conditions like road surface, load, and brake condition.

Back to our scenario.  If you only need 7 yards, you pay extra for a short order to compensate the concrete company for truck time and batching costs.  If you need 21 yards, you order 211/2 yards.  They will send a full truck and what they call a floater truck.  A floater is a truck with a full batch (14 yards) that supplies the additional mix to whoever needs it.  That truck might supply 3 or 4 different sites that might have mis-ordered or needed additional mix to fulfill the load of 211/2 yards.  

With me so far?  You order and they tell you that you have a 10:00 pour time.  That means that the truck MIGHT be there at 10.  Let’s say that truck had an early pour of 7:00 and that he has another pour at 8:15. That means the truck gets to the 7:00 pour and hope that crew knows what they are doing, the forms are done, and that they do not have any stand time.  Stand time is when the truck is not discharging mix.  It is sitting there waiting to discharge a perishable product (remember the 90-minute rule, by LAW?), and the forms are not done, or the crew got stuck in traffic, or any number of reasons.  Guess who pays for stand time?  Hint, it is not the concrete company.   So, the 7:00 pour is really a 7:20 pour and the truck gets back to the batching site, loads up for the 8:15 pour that is now an 8:50 pour.  So, your 10 o’clock pour is going to run late.  The opposite scenario happens also.  Let’s say the crew at the 7:00 pour are mighty rock stars, and they finish early.  No stand time, forms are done, and this crew is humpin’ and bumpin’.  The crew gets the truck out of there by 7:20, the truck get back to the batching site, loads up, and the 8:15 pour is now a 7:40 pour.  That means, that if this crew discharges all their product, your pour might move to 9:00 or even 8:30.  

So you are at the job site, and it is 8:40, and you hear the gentle rumble of a fully loaded concrete truck turning the corner with your batch.  Whether you are ready or not, you are pouring.  The concrete is the king here.  Yes, you can tell the driver you are not ready, and he is being the kindest of gentleman that he is, will completely understand as he starts the stand time clock on you.  He will also tell you that he cannot guarantee the product (remember the perishable thing) in the most gentlest and soothing tones.  After that shouting match with the driver, you begin to scream at your crew to move their butts, and all the while you are looking at your profit margin declining at about the same rate as the deterioration rate of the concrete mix sitting in the truck.  Yes, you can add stuff to the concrete to slow down or speed up the dry time.  That has consequences to the finished look of the concrete, especially if you are steel finishing.  You want the best product, so you can do the best finish, and not get a huge amount of pitting, dropout, dry spots, cracking and all the other wonderful adjectives that can be applied to concrete.  

Designers, you should be at the pour.  You are part of quality control.  You need to know concrete.  If the job goes bad, you are a part of it.  The client is pissed at everyone, including you.  As a designer, you will live to love that call from the client telling how crappy the concrete looks and you should have been there.  And you are wondering why you are getting the blame.

Concrete is a stressor.  I did a pour of colored concrete at SRI, International one year.  The designer specified an adobe-colored concrete and we were pouring 14 yards.  We were ready, the forms were set, the crew was there, everything felt right.  Colored concrete does not have the same dry time as regular. It dries way quicker.  The mix was wrong.  I knew it the minute it came out of the truck.  But we poured anyway, and it flashed on us.  That means it was drying before we could finish it.  The next day we jack hammered 14 yards of concrete out and hauled it to the dump.  The day after we were pouring again.  I pitched a mighty wail to the concrete supplier, and he gave us the concrete to us free.  I ate the labor to bust out the flashed concrete and the dump fee.  

Concrete is ready when concrete is ready.  It does not care about whether you are ready or not.  

Posted in Horticulture | Tagged | Leave a Comment »

Flowers for Mom, not so Rosy

February 2, 2025 by forkandtrowel

Who doesn’t love a bouquet of flowers? They are central to our greatest celebrations and most somber occasions. We adorn weddings with blossoms and honor life’s passages with floral tributes at funerals.

How many of us are in the supermarket on Mother’s Day picking up a bouquet for Mom? Prom night isn’t complete without the corsage. But what about Mother Earth? Are those flowers just as good for her? After all, she is the only planet we have, and we should honor her on Mother’s Day as well.

The flower industry is a significant economic force, valued at approximately $60 billion annually. Mother’s Day accounts for around 30% of all flower purchases, second only to Valentine’s Day, Christmas, and Hanukkah. The United States is the largest consumer of cut flowers, yet very few are grown domestically. Most are imported from Colombia and Ecuador, while Kenya supplies much of Europe. In Colombia alone, nearly 700 million flower stems are produced each year.

Environmental Costs

The journey from bloom to vase is swift, often within three days, to maximize freshness and profits. However, this speed comes with a hidden environmental cost. Approximately 360,000 metric tons of CO2 are emitted annually to transport and preserve these flowers, comparable to the emissions from 78,000 cars driven for a year. Additionally, flower farms often require heated greenhouses, increasing their carbon footprints.

Water use is another environmental concern, especially in areas like Kenya and Colombia, where irrigation is necessary despite regional water scarcity issues. Intensive flower farming also leads to monocultures, reducing biodiversity and impacting local ecosystems.

Pesticides and chemicals are extensively used to cultivate these perfect blooms. Organizations such as the Pesticide Action Network highlight the health risks posed by these substances to workers and local communities. The primarily female workforce is exposed to toxins that not only affect their health but also that of their children, as residual chemicals are brought home.

Social and Ethical Concerns

Labor conditions in the flower industry raise significant ethical questions. Many workers endure long hours in harsh conditions, often earning low wages. Reports by Fairtrade International emphasize the importance of ensuring safe and fair labor practices, crucial to improving the livelihoods of these workers.

What Can Be Done?

1. Ask Questions: Inquire if flowers are ethically and sustainably produced. Look for certifications like Fairtrade or the Rainforest Alliance, which ensure strict labor and environmental standards.

2. Support Local Sources: Purchasing flowers from local farmers’ markets reduces transportation emissions and typically involves fewer chemicals. Local sourcing aids community economies and supports more sustainable agricultural practices.

3. Traceability: Unfortunately, flowers rarely come with country-of-origin labels, unlike packaged food. It’s essential to ask where flowers come from and prefer those grown locally.

Alternatives

Consider supporting florists who prioritize environmentally friendly practices. Engaging with local gardeners to create unique bouquets from native flora can be a meaningful alternative. Often, these bouquets are sourced within a short walk from home, offering personal and thoughtful gifts that won’t compromise the planet’s well-being.

Ultimately, while flowers are a beautiful gesture, the intent is the true value. Even a bouquet of wildflowers or “weeds” can deliver heartfelt appreciation without the environmental cost. Let’s honor Mother Earth alongside our mothers, building a future where beauty and sustainability coalesce.

Posted in Horticulture | Tagged , , , , , , , , , | Leave a Comment »

The Soul’s Journey

February 2, 2025 by forkandtrowel

Brake lights flicker in frustration,
Traffic slows in a parade
Of the hidden, soon to be revealed. 

The hum of police sirens,
Black tires skid across the pavement,
A truck, caught against the center divide. 

Whispers murmur from the bystanders:
“Man, what happened?”
“He better be dead.”
“Jesus, was he drunk?”
“Better him than me!”
“I don’t have time for this.” 

The crushed truck’s radio blares David Allan Coe,
The driver’s hand, limp and still,
Unable to turn down the volume,
His final gesture of civility
To the onlookers. 

A fireman clicks it off into ghostly silence. 

The truck, flawless in its destruction, is surrounded
By flares shrieking danger, yet
Sputtering sweetly, inviting the crowd
To gaze upon the ambulance driver’s
Blood-specked burial shroud. 

A sheet is pulled over the body,
To shield any from recognition.
Society’s guardians of anonymity
Stand watch. 

The soul, just released and confused,
Follows his wrecked body
To the morgue,
The toe tag fluttering in the breeze
Of the gurney’s slow creak
Down a hollow, bleached corridor. 

The liberated, unfettered soul,
Baffled,
Roaming,
Defeated,
Stops,
Spins,
And gazes at his own self on the gurney. 

“I am someone!” he cries,
To witnesses unfamiliar
With a soul’s silent, final words. 

“My name is Dane,
I am someone’s lover,
Someone’s son,
Someone’s friend,
Someone.” 

As Dane wanders,
He sees what should be impossible.
Disbelieving,
Surrounded by questions,
He rummages through hospital corridors. 

A comatose woman lies connected
To her fog-shrouded bed.
She hears the returning footsteps
Of her only daughter,
Unable to blink,
To say hello,
But she remembers 

Warm beach days,
Picnics,
And kites dancing in the wind. 

Dane watches a nurse
Desperate to revive a dead man:
“Clear!”
Sho-Ck!
Electric life flares,
“Clear!”
Sho-Ck, crackling,
“Clear!”
Sho-Ck fails to reboot a lifeless heart. 

Dane screams at the unheeding walls,
“What are the odds against defying God
At His own casino?” 

Fury propels him onward. 

A withered man
Sips tang through a straw,
The only solace for his scorched stomach. 

Dane struggles to decipher
What his eyes behold.
Is this heaven? 

A nameless woman pushes her baby
Through an irreversible
Canal of blood and water and pain. 

The drip and burn of chemo,
Hurting and healing,
Indiscriminate in both. 

“Where the hell am I?”
The disembodied Dane shouts,
And as he is ripped upward,
He screeches,
“Let me have just one more glimpse of life,
Just one more time,
To look into the eyes
Of another living
Fallacy of humanity.” 

Posted in Poetry | Tagged , , , , , | Leave a Comment »

Frank’s Really Good Baked Halibut

January 31, 2025 by forkandtrowel

YIELD: 4 servings

Ingredients

  • 4 (6 oz.) filets of Pacific halibut
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil, divided
  • ½ cup feta cheese, crumbled
  • ½ cup pitted Kalamata olives, each sliced into 6 pieces
  • 2 large cloves garlic, minced
  • 2 tablespoons capers
  • 4 green onions, sliced thinly (whites and greens separated)
  • 2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
  • ½ cup white wine
  • 1-2 lemons, sliced

Instructions

  1. Preheat Your Oven: Start by preheating your oven to 375°F. 
  2. Prepare the Baking Dish: Drizzle 1 tablespoon of olive oil in a baking dish. Swirl it around to coat the dish evenly. Place the halibut filets in the dish, leaving a little space between them, and season with sea salt and freshly ground black pepper.
  3. Sauté the Vegetables: In a skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the white parts of the green onions and cook until they’re transparent. Throw in the cherry tomatoes and cook until they start to burst and break down. 
  4. Add Flavor: Stir in the minced garlic and let it cook for about 30 seconds until fragrant. Then, add the capers, Kalamata olives, and thyme. Once everything is warmed through, pour in the white wine. Increase the heat and let it simmer until the wine reduces by half.
  5. Top the Fish: Spoon the lovely tomato mixture over each halibut filet. Sprinkle generous amounts of crumbled feta cheese on top and place two lemon slices atop the cheese. If you have any lemon slices left, arrange those around the filets in the dish.
  6. Bake to Perfection: Place your baking dish on the center rack of the oven and set the timer for 15 minutes. At the 10-minute mark, peek in to check if the fillets are done. Your halibut is ready when the thickest part flakes easily or has reached an internal temperature of 130°F on an instant-read thermometer. Just give them a couple more minutes if they need it.
  7. Serve & Enjoy: Serve the halibut hot or at room temperature alongside your favorite green vegetables, fluffy rice, or tangy lemony roasted potatoes. Don’t forget to sprinkle the green parts of the green onions on top for a fresh garnish. Enjoy your delicious meal!

This charming recipe will surely delight your taste buds with its vibrant flavors and simple steps! Happy cooking!

Posted in Food | Tagged , , , , | Leave a Comment »

The Original Paleo Diet

September 24, 2014 by forkandtrowel

The Original Paleo Diet: A Culinary Journey Into Entomophagy

“The kids are just growing like weeds,” she exclaimed to her best friend Marge, who nodded in agreement, her eyes sparkling with curiosity. “Well, I’m sure it has a lot to do with your fabulous cooking,” Marge replied. “Why, thank you! I thought I’d whip up a batch of Hormigas culonas.” “The kids just scarf that right up!”

“Hormigas culonas?” Marge asked, her brows furrowing in intrigue.

“It’s easy, really! First, you get a pound of large-bottomed ants, Atta laevigata, and toast them alive at about 350 degrees. A sprinkle of salt, and voilà! The kids absolutely love them!”

Yuck! There, I said it for you. What delights one group may horrify another. If I’m being honest, your local grocery store in the United States isn’t exactly stocking large-bottomed ants. And despite having a 10-cent-off coupon, I fear it wouldn’t sway my dining options.

Yet, ants and other insects seem to dance on the plates in various corners of the globe. In India, a paste made from the green weaver ant, Oecophylla smaragdina, serves as a beloved condiment alongside rich curries. In Thailand, the adventurous can enjoy a salad of yam khai mot daeng, which features not just any red ants, but their delicate eggs! Just to clarify, we’re discussing ant eggs—delicate morsels, not red ants tossed atop chicken.

In North Queensland, the locals sip on a blend of mashed ants that bears a striking resemblance to lemonade. “Another Lemonade Crusher, please!” becomes the chant of those embracing adventure in a cup.

Culture plays a monumental role in determining what we consider edible. For those raised in entomophagic societies—where insects are part of daily meals—nibbling on salted big-butt ants alongside a frothy beer is as commonplace as a chips-and-dip spread at a barbecue. Contrast that with a typical American who may squirm at the thought of bringing insects to the dinner plate.

From a scientific standpoint, the reluctance to embrace insects as food is perplexing. Around 1,500 identified species of edible insects exist globally; this staggering number is but a drop in the ocean compared to the 10 quintillion (10,000,000,000,000,000,000) insects residing with us on Earth. That’s about 300 pounds of insects for every pound of human! Imagine having 200 million insects all to yourself—perhaps they could find a cozy home in the spare bedroom, avoiding any disturbance to your duvet.

Given this abundance, it’s no revelation that insects can—and should—be part of our diets. High in protein, certain grasshoppers known as chapulines can boast an impressive 77.13% protein content. In contrast, beef weighs in at only around 44% protein. Furthermore, the fat profiles of insects are telling: the palm weevil (Rhynchophorus palmarum) shines with a remarkable 69.78% fat content. And while Bessie the Moo is commendable, she’s trailing with a modest 25%. The unsaturated fatty acids found in insects, particularly the polyunsaturated fatty acids, exceed those found in both fish and poultry, marking them as the “good guys.”

As if that weren’t enough, the iron content of insects is striking—palm weevils yield an astonishing 31–77 mg of iron per 100 mg, overtaking the mere 6 mg found in 100 mg of beef. For those unwilling to savor palm weevil delights, the dried soldier fly maggots offer 42% protein and 35% fat, joining the ranks of nutritious alternatives.

But what, dare I ask, has cultivated a “bug-a-boo” about eating insects in America? We consume shrimp, crab, and lobster without a backward glance, yet insects, often strikingly similar in form and function, remain taboo. If you examine a lobster closely, it embodies the essence of a large, red bug. Certainly, we enjoy escargot, but only when smothered in garlicky butter, as if we need the olfactory camouflage to tolerate their slime.

Is it because, as children, we are taught to fear the crawling nuisances? We learn that insects can carry disease, sting, bite, and frighten. Witness the utter dismay when an unwelcome bug meanders into a room—the ensuing clamor for makeshift weapons to exorcise the intruder is almost comical. Few pause to consider whether that pest might be fit for dinner; hence the war against these creatures rages on.

Perhaps it’s time for us to reflect on our anthropological history, where our ancestors consumed raw fish and insects as opportunistic foragers, gathering sustenance for survival. We must embrace the fact that insects have played a role in shaping our evolutionary journey. It’s high time we overcome this lingering “ick factor” and venture into our local pub, beer in hand, ready to savor a plate of crunchy big-butt ants. Why not enjoy the experience with a Butt-lite, please!

Posted in All, Horticulture | Tagged , , , , | Leave a Comment »

Silent Spring: Rethinking Our Assumptions About Organic Chemicals

November 15, 2009 by forkandtrowel

Rachel Carson’s groundbreaking work, Silent Spring, left me with a profound realization: the intricate web of interconnectedness between our industrial activities, the very water we drink, and the air that we breathe. In this shared space, fish swim in our rivers and lakes, while birds soar through the skies. Altering even one facet of the air we inhale or the water we consume through the application of toxic chemicals can create a ripple effect throughout these delicate biospheres, leading to unforeseen consequences.

However, there exists a widespread assumption that organic alternatives are inherently beneficial, often without scrutinizing potential consequences or unintended repercussions. For instance, consider Bacillus thuringiensis (commonly known as Bt), a naturally occurring bacterium extensively utilized to control the larvae of mosquitoes, beetles, and caterpillars. Many perceive Bt as a harmless organic solution. But is it truly free of harm? How do we ascertain its safety and efficacy?

To navigate these complex decisions, Cornell University introduced the Environmental Impact Quotient (EIQ), a vital decision-making tool designed to evaluate the use of chemicals and their multifaceted impacts. This tool assesses the effects on farm workers, consumers, and vital wildlife, including fish, birds, bees, and other beneficial insects. EIQ ratings range from 10 for the least impactful chemicals to around 100 for the most harmful. Ideally, materials with an EIQ over 20 should be avoided whenever possible.

Let’s apply the EIQ to our case study: Bacillus thuringiensis. When we look at the ratings, we observe:

  • Farm Worker Impact: 6.9
  • Consumer Impact: 2.5
  • Fish, Bird, Bee, and Beneficial Insect Impact: 30.6

The latter rating is particularly concerning, with a significant portion directed toward birds and beneficial insects. The overall EIQ for Bt stands at 13.3.

What do these figures signify? It suggests we must approach chemical use as a nuanced decision—rather than relying on the blanket assumption that organic is synonymous with safety while synthetic is synonymous with danger. Although Bt shows a generally low EIQ, its application in areas critical for bird feeding or habitats that attract beneficial insects shifts the concern. In such cases, the impact for these species rises to 30.6, indicating a serious ecological risk. For responsible stewardship, we must consult the EIQ chart to determine whether alternative solutions can effectively accomplish our goals while minimizing harm to avian and beneficial populations.

The EIQ acts as an initial assessment tool, helping us evaluate potential ecological risks associated with chemical use. It should serve as a component of a comprehensive Integrated Pest Management (IPM) program, which employs various strategies and practices to optimize pest control while mitigating environmental impact. The EIQ alone does not dictate the best course of action; rather, it provides important data that must be weighed alongside other decision-making factors to determine the most appropriate chemical intervention.

As we delve into this critical subject in future installments, I aim to rigorously analyze individual chemicals, assessing their strengths and weaknesses—what I refer to as the good, the bad, and the ugly. The EIQ will form the foundation of this assessment, guiding our understanding and informing our choices regarding agricultural practices and chemical use.

Posted in All, Horticulture | Tagged , , , , , , , , , , , | Leave a Comment »