Facilitators-Handbook-For-Permaculture

(Nandana) #1
Workshop Module 12: Appropriate Technology 331

Field activity : Make a Coolgardie safe


Method : Practical demonstration model building

Tools : See preparations below

References : PC Book MOD 12 - Appropriate Technology

Objective : Participants build and test a Coolgardie safe

Preparation


Prepare enough of the “Coolgardie safe” section of the PC Book MOD 12 – Appropriate
Technology, so that each participant can take one set of references home.


Collect the materials and tools needed for making the Coolgardie safe:



  • Wood for the frame, 3 shelves, and a door - 28 x 1m lengths.

  • Good quality wire mesh to cover the frame to prevent any insects and animals
    from entering - 7m x 1m.

  • Wire mesh to make the shelves - 3m x 1m.

  • 2 hinges and screws, and 1 latch for the door.

  • Hessian material - 3m x 1m.

  • Strong wire for hanging the Coolgardie safe from the roof - 10m.

  • A large tray.

  • Water.

  • Hammer, nails, saw, screwdriver, measuring tape, scissors, and other tools
    necessary for making the Coolgardie safe.

  • Fresh vegetables for testing the Coolgardie safe.


Running this exercise


If there is enough materials, divide the participants into groups of 3-4 people.


The groups can make Coolgardie safes using the handouts as a reference:



  1. Make the frame for the Coolgardie safe.

  2. Add the wood for the shelve frames and the wire for the shelves.

  3. Cover the outside frame tightly with the wire mesh.

  4. Make the door, add the wire mesh to the door, and attach the door.

  5. Attach the wire and use it to hang the Coolgardie safe from a roof (outside in a
    place with wind).


Once the Coolgardie safe is finished the groups can try using it:



  1. Fill the tray with water and place the tray on top of the safe.

  2. Place the hessian on the safe so that it sits in the water and hangs down 2 sides
    of the box.

  3. Put some fresh vegetables in the safe and some vegetable outside the safe.


Continue to check the freshness of the vegetables each day for the duration
of the workshop.


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