From the Trees to the Tank

  • Chuck Leavell plays keyboards for the Rolling Stones. But he also owns a plantation outside of Macon, Georgia, with 2500 acres of pine trees. (Photo by Susan Mittleman)

Finding alternative fuel sources in our country involves looking at what nature has to
offer. In the West, they’re harnessing wind and solar energy. In the Heartland, it’s sweet
crops like corn. Susan Mittleman reports, in the South, they’re looking to their forests to
make cleaner, greener fuels:

Transcript

Finding alternative fuel sources in our country involves looking at what nature has to
offer. In the West, they’re harnessing wind and solar energy. In the Heartland, it’s sweet
crops like corn. Susan Mittleman reports, in the South, they’re looking to their forests to
make cleaner, greener fuels:

Chuck Leavell plays keyboards for the Rolling Stones. But when he’s not on the road, he
spends his time on his plantation outside of Macon, Georgia, tending to some 2500 acres
of pine trees.

“This is our tree farm here.”

From this tranquil refuge of nature and wildlife, he sees these trees as a possible way to
reduce our dependency on foreign oil.

“The fact that we have such wonderful resources, our forest, and that we are
looking for new markets, gives us a lot of hope to be able to use our trees to make
energy products, whether its electricity or gasification processes or any matter of
liquid fuels.”

Cutting down trees and turning them into fuels might not seem like the greenest thing to
do.

But people like Jill Stuckey, insist it is.

Stuckey heads Georgia’s Innovative Center for Energy, and says there’s no better source
for clean fuel here, than the state’s 24-million acres of forest land.

“We grow pine trees like Iowa grows corn. And it’s a renewable source of energy.”

Stuckey says trees grow faster and are more accessible in Georgia than any place else in
the country.

“It’s a good thing. Because trees sequester carbon. And we harvest these trees and
plant new trees, so we’re continuously replenishing our supply.”

She says an acre of pine trees can yield about seven tons of biomass per year.

Biomass is basically any living thing that grows and then can be harvested.
And that stuff can be used to make ethanol, electricity, and bio-diesel.

(sound of a factory)

At a small factory down in Albany Georgia, that’s what John Tharpe is making here.

Tharpe is semi- retired electrical engineer, and has designed a machine that converts
pine-tree chips into bio-diesel. The fuel can be burned to power and heat homes and
businesses.

“We’re using biomass. We make an oil and a char and then we are also looking now
at making electrical energy. You can use it in any commercial burner, such as
steam, boilers, those types of things.”

He’s already begun selling his biodiesel technology to people around the world.

So, Tharpe is making for electricity and heat. Other companies are making plans to use
trees to run our cars.

Range Fuels is building the ‘first-of-its kind’ bio-fuels plant in Soperton Georgia – which
will convert wood chips into green transportation fuels, things like ethanol and methanol.

Ron Barmore is the company’s project development director.
He says their facility is designed to produce upward of 100-million gallons of fuel a year.

“Our belief is that we’ll be able to compete with fossil fuels, with oil prices in the 70-
80 dollar a barrel range. We think long term that’s a viable place to be.”

And long-term sustainability is what tree farmers and environmentalists like Chuck
Leavell are looking for, not just for green energy, but for other reasons as well.

“These trees, in the period we plant them and their growing, they’re cleaning our
air, our water, providing home and shelter for wildlife, that helps everyone.”

More than 100 companies are looking at ways to use Georgia’s trees, in some form or
another, to produce greener, cleaner energy.

For The Environment Report, I’m Susan Mittleman.

Related Links

Stone Ground Goodness

  • Using hand picks from North Carolina, Operations Manager Bill Schaubs starts his first solo millstone dressing project. He was taught by Upper Canada Village's Roland Tetrault. The deep furrows help the grain travel across the cutting plateaus--until done to the right consistency as judged by the miller. (Photo by Lucy Martin)

Today, we buy whatever we need from the
store. But what would happen if we had to make
our own butter or spin our own wool? We needed
these kinds of skills to survive. And many of
them took centuries to learn. Some people are
working to keep these skills alive. Lucy Martin
followed a man who works in a historic flour mill.
He’s taken the time to learn old skills that he
says still matter today:

Transcript

Today, we buy whatever we need from the
store. But what would happen if we had to make
our own butter or spin our own wool? We needed
these kinds of skills to survive. And many of
them took centuries to learn. Some people are
working to keep these skills alive. Lucy Martin
followed a man who works in a historic flour mill.
He’s taken the time to learn old skills that he
says still matter today:

(Sound of rushing water)

Bill Schaubs volunteers his time at Watson’s Mill in Ottawa, Ontario.

The old mill is powered by water. The water turns two huge millstones that cut grain into
flour. A few years ago, Schaubs learned how to maintain the millstones. He’s about to put
those lessons to the test – on one-ton wheels that are nearly 5 feet in diameter:

(sound of the Mill)

Lucy Martin: “Well, here are your beauties!”

Bill Schaubs: “They are. Absolutely! 1860’s beauties, if you will.”

Martin: “These date all the way back to then?”

Schaubs: “Yes, ma’am. They do.”

Millstones have something in common with car tires – their “tread” eventually wears down.
These wheels need to be dressed. Someone has to grind off encrusted flour
and re-chip the many grooves and surfaces, using hammer-sized picks.

It’s not a trade you
find in the yellow pages.

(sound of Shaubs chipping the wheels)

Bill Schaubs grew up on a farm. He still keeps some of his family’s land in production. But he
spent a lot of his career helping to build things for NASA. He thinks it’s important to know
many skills, old or new.

“Yes, keep the technology! It’s great; I love it too, OK? But we need to still keep our feet on
the ground and be realistic about everything.”

Schaubs says one reason to keep these traditional mills running is because of the kind of
bread you can make from them. These days, flour is typically milled in modern factories,
using high-speed metal rollers. A place like Watson’s Mill can’t possibly match those for
volume, or price.

But stone-ground flour is a specialty product. It isn’t always found at your nearby supermarket.
The high-fiber whole grain is cut, not crushed, by the stone’s sharp grooves. The process
preserves wheat’s natural oils and nutrients.

Larry Ellis is a big fan of bread made from this flour.

“I get at least one loaf, every week. It looks like it came out of your mother’s oven, sort of
thing, you know? (chuckles)”

Besides promoting things like flavor and nutrition, Bill Schaubs says there’s also a sort of
insurance factor.

“This grist mill here, is completely water-powered. So, if all else fails, we can always mill
flour.”

(sound of park visitors boarding a boat, speaking in French)

To keep the millstones in good shape, Schaubs had to learn from the experts. He came here,
to Upper Canada Village, an 1860’s era Heritage Park with its own grist mill.

Liam Carson works at the park. He says maintaining many different skills is important
because society doesn’t always know when they might be needed.

“If you can find a way of doing things that’s better, it doesn’t matter if it’s high tech or low tech,
it doesn’t matter if it’s now or then – better is better. And the more of these parallel paths you
have, that still exist, that’s a wealth of possibilities that can be accessed.”

(sound of the mill)

Back inside Watson’s Mill, the freshly-dressed millstones are ready to go. This is the test run.

(sound of wheat falling into millstones)

Bill Schaubs watches the gold-brown wheat trickle down while checking on the flour as it
comes out.

“There’s still a little bit of tweaking to do, but other than that, I’m happy! Good learning
experience, that’s for sure!”

Sometimes Schaubs worries that too many skills are getting lost. He’d like to see more
people taking the time to pick them up and pass them on. Old or new, he thinks we need
them all.

For The Environment Report, I’m Lucy Martin.

Related Links

The Stone Business Rocks

You might gather a few stones as you walk along the beach, or buy some
at the hardware store to use in landscaping. But if you want to get a
good idea of the wide variety of stones, you might make a visit to the
Stone Zone. The Great Lakes Radio Consortium’s Wendy Nelson reports: