Dapatkah anda hidup tanpa uang?

[kullatiro]

kalau di tanya dapatkah anda hidup tanpa uang? mungkin jawaban nya kalau di hutan mungkin bisa kali yah. tapi bagaimana dengan hidup di perkotaan. nah ada manusia yang berexperiment tentang hal tersebut. namanya Mark Boyle.

Mark Boyle has completed a challenge, which has been heralded the ultimate tribute to environmentalism, socialism and even humanitarianism: a year of moneyless living.

'Be the change you want to see in the world', the words of Mahatma Gandhi, have been an inspiration to economics graduate Mark Boyle. On Buy Nothing Day, 28th November 2008, he pitched up on land at an organic farm on the outskirts of Bristol, armed only with a caravan - courtesy of Freecycle - a wood burner and a simple rocket stove.

Cash was replaced by the lost arts of foraging and bartering and by the newer pursuits of swishing (swapping unwanted clothes) and wwoofing (worldwide opportunities on organic farms, where helpers work in exchange for food and lodgings). Other lifestyle changes included using newspaper as loo roll, creating pens out of wild ink cap mushrooms and making use of people's unwanted items.

Mark explained: "It all started when I began thinking about all the different problems in the world: factory farming, deforestation, pollution... but I couldn't decide which one to dedicate my life to trying to change, as they were all pretty important. Then, it struck me, they each had a common thread; a disconnection from the things we consume."

Despite finishing his challenge at the end of November 2009, Mark continues to live without money, relishing the freedom and simplicity of his new life. He now plans to set up a community of like-minded people, volunteers for which are in abundance. During the last few weeks of his challenge, more than 2,000 people joined Mark's Freeconomy internet site, which promotes skill-sharing without any money changing hands.

"It's always hard predicting how big something like this will be," says Mark, "or even whether it's going to take off at all. It really exploded when my blog on The Guardian website came out and just spiralled from there. I'm living without money, working 14 and 15 hour days, doing interviews and writing my book. It has been full-on but it's great because this is my passion."

Mark's debut book, The Moneyless Man, is being published in May. The proceeds will go into a trust fund to buy land, on which the freeconomy community will be built. "I'm teaming up with Fergus Drennan - an amazing forager, known as the Roadkill Chef. Ideally, there'll be a core team of about eight people with a range of skills to start the community."

The initiative, once off the ground, will encourage the general public to come and experience moneyless living. It will be a place where food, friendship, culture, education, skill-sharing, scavenging and foraging is at the core.

"My ideal vision for the future," Mark says, "is to have a network of free communities across the UK, each with their own theme, to cater for different people at different stages of their lives."

jadi siap kah anda bergabung dengan freeEconomy zone

Join the world's fastest growing alternative economy ...

    * - Save money. Learn new skills. Reduce your carbon footprint.
      Meet new friends locally. Get help with projects for free.
    * - Share skills, tools, and spaces through freeshare.
    * - Share advice, information or ask freeconomic questions in
      our forum.

The Freeconomy Community's aim is to help reconnect people in their local communities through the simple act of sharing.

http://justfortheloveofit.org/
http://pt-pt.facebook.com/pages/The-Moneyless-Man/337563553259


sedikit cara untuk  mendapat makanan gratis dari alam

Dandelion Coffee

Gather the roots of a dandelion plant: about 25 small roots should be enough for one cup. Wash, pat dry and roast in the oven at 200C for about 20 minutes. They should turn into brown, dry sticks. Grind these in a blender or coffee grinder, and add one or two tablespoons to boiling water. Allow to steep for a few minutes, then drink. Dandelion coffee is caffeine-free and has a pleasing, vaguely chocolatey taste.

Nettle tea

You can use all parts of the plant for this, including the root. Add boiling water to a pot of leaves and infuse for ten minutes or, if you are using the body and roots of the plant, simmer these gently in a pan of boiling water for a few minutes.

Cider

First collect your apples - any variety will do, but the sweeter and riper the better. Then pulp them. To begin with, keep quantities small and use an electric kitchen juicer or blender. The more traditional method is to stand above a strong bucket half-full of apples and hit the fruit repeatedly with a heavy object. The apples then need to be pressed in a kitchen press. The resulting juice should be poured into a cleaned and sterilised wooden keg (from home brewery shops). Fill the keg to the top (a half-full keg is a surefire recipe for vinegar). There is no need to add yeast, as fermentation will take place naturally - just leave the bung loose on the keg to allow in some air. After a couple of days you will begin to see white froth bubbling up through the bung-hole. Wait for several weeks until fermentation has stopped, then replace the bung. It will take about eight months for your cider to be drinkable.

Mushrooms

There is nothing so delicious as a freshly picked mushroom fried in a little wild garlic and parsley. You can find some wild mushrooms at any time of year. The best, however, appear in autumn: penny buns, chanterelles, field mushrooms and dozens of other varieties.

Foraging is not straightforward: you must know your mushroom varieties, as many are poisonous and a few (often those easily mistaken for edible varieties) deadly. So be careful: go picking with an expert, or do your homework. The British Mycological Society and the Association of British Fungus Groups offer reliable guides.

Chanterelle (Cantharellus cibarius)

These grow particularly well in Scotland and in Scandinavia, where they are highly prized. The bright orange colour makes them easy to spot. Clean carefully with a soft brush and trim the bases. Sautée in butter with garlic and parsley and serve as a side dish, or add to omelettes or pasta dishes. Chanterelles don't dry well, so use them fresh.

Penny bun (Boletus edulis) and Bay boletes (Boletus badius)

Members of the boletus family can be recognised by the sponge-like underside of the cap and bulbous, fleshy base. Penny buns are highly prized, and both these and the bay boletes are delicious. Good young specimens can be served raw, with a drizzle of olive or truffle oil.

Inspect older mushrooms carefully (they are prone to maggots); you may need to discard the stems. Once cleaned, they are delicious sautéed in olive oil or used in pasta dishes, cooked with potatoes or in risottos. Keep dried ones on hand to make a vegetable stock.

Wild garlic

This plant (Allium ursinum) grows in woodland, in, near or among bluebells, and is identifiable by its green, garlic-like smell and long, lush leaves, similar in appearance to those of Lily of the Valley. It grows in late winter and throughout spring. Towards the end of the season it bursts into white flowers.

Foraging for wild garlic in woodland is fairly straightforward. You will find it in semi-shaded, moist conditions, and the smell is unmistakable.

Unlike domestic garlic, wild garlic is known for its leaves rather than its bulb. The bulbs, like the flowers, are edible but there are fewer of them. The taste is slightly milder than domestic garlic. The leaves are delicious raw or cooked, and work well in salads and soups (additional information on bbc.co.uk/food).

Rose-petal perfume

To make a small bottle, assemble 1.5kg of petals (no stamens) and 1.5l of water. Combine in a pot, bring to the boil and simmer for two hours. Strain through a cheesecloth several times until all the pulp is gone. Let the perfume cool completely and pour into an airtight container. Add a few drops of odourless alcohol to help to preserve it. If possible, keep it in the fridge.

Blackberry cheek and lip tint

Blackberry juice on lips will stain them dark; finish with a slick of Vaseline for a glossy effect. A few drops of juice on the cheeks will bring a healthy, antioxidant flush to the sallowest of complexions.

hmm kalau di indonesia mungkin kita menggunakan:

bambu soalnya rebung nya mungkin dapat di makan dan banyak manfaatnya bisa di buat alat rumah tangga (sendok bambu, sumpit, meja, kursi dan sebagainya)

kelapa soalnya  banyak manfaat nya misal nya dari daging buah nya bisa bikin santan juga bisa di bikin minyak kelapa. sapu lidi, mangkuk, kopra(arang) dan sabut kelapa, gula kelapa dan lain lain.

[kullatiro]

http://www.auroville.org./thecity/architecture/appr_technology/earthtechnology.htm

sangat menarik bukan bangunan yang terbuat dari tanah

Compressed Earth Block (CEB)

Today, Compressed Earth Block technology is the widest one used worldwide, as well as in Auroville, because it represents a synthesis of traditional practice and modern technology. It is also benefitting from scientific input.

In Auroville, the average results obtained with CEB at 5% cement are (±) 50 kg/cm2 (5 Mpa) for the dry compressive strength, and (±) 9% for the water absorption. Local fired country bricks are at (±) 35kg/cm² and (±) 12%). The Auroville Building Centre has designed a press for CEBs, which is manufactured by Aureka, and sold in India, Africa and even Europe.

Rammed earth (PISE)

This technology was used traditionally in countries like France, Morocco, northern India and Tibet, and is today used with stabilisers in USA and Australia. Pisé is rammed in forms either manually or pneumatically. Until 1995, Auroville had only one house in raw rammed earth. AV-BC / Earth Unit designed slipping forms adapted to Indian conditions for building the 600m² of Mirramukhi School with stabilised rammed earth. Since then, the demand has risen for houses, workshops and other developments using this technique.

[kullatiro]

sangat menarik wind turbin dari roda sepeda.