How to Carry Heavy Objects with a Two-Person Carrying Pole

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Moore’s law, the idea that computing power doubles every two years is one of the many stories we like to tell ourselves about our culture’s march of progress. But there has to be an inverse of Moore’s law, a cultural forgetfulness that leaves good ideas behind that don’t involve transistors or internal combustion engines. In an old issue of Dwelling Portably, a typewritten zine about living on the cheap I came across a forgotten (at least in the developed West) technique for carrying heavy objects,

Once, while working on a tug boat, the marine engineer asked me to help carry a heavy, greasy, irregularly-shaped chunk of machinery. I assumed we would both just grab hold and struggle away. But the engineer, being of Filipino descent, knew a better way. Wisely, he found a 2-by-4 and lashed its middle to the machinery. Then we each took hold of an end of the 2-by-4. That made our task much easier, and kept us clean.

Other than the awkward phrase “two-person carrying pole,” I can’t find an English word for this method. And note that I’m not talking here about the related milkmaid’s yoke or “shoulder pole,” a method for one person to carry two objects such as buckets. Other than hunters, the two-person carrying pole seems to have fallen out of fashion. Except in Asia. Here’s a video of two people using a pole to carry a television down a staircase in China:

I decided to do a quick test of the concept. Since the only access to our house is up 30 steps, I can’t believe that I didn’t know about this technique earlier. With just a closet rod, a hook and a strap I put together a simple carrying pole in just minutes. Here’s Kelly and I using it to carry a bundle of firewood up our stairs:

It worked amazingly well. I noticed that you do not need to put the pole on your shoulder but, with small objects at least, you can carry the pole at waist level. Some other possible improvements:

  • Use webbing or sew together a set of adjustable straps to use for irregularly shaped objects.
  • Pad and/or contour the pole so it’s more comfortable on your shoulders.
  • Make a kind of carrying platform or box to put multiple smaller objects in like a set of grocery bags.
  • Use two poles and four people for really heavy objects.

I have a utility dolly for really big things like refrigerators but I think the carrying pole would work much better for most other objects.

The carrying pole can be used to carry people, a use for which there is a word in English: “litter.” Here’s a carrying pole being used in Guatemala to carry an injured man to the hospital:

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I’m hoping that the litter version of the carrying poll will become Kelly’s new way of getting around the neighborhood during the hot summer months:

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In all seriousness, I would like to figure out a way to get relatives up our steps. That means you can look forward to some litter (not cat litter!) experiments on this blog.

Saturday Tweets: Knights on Roosters, Edible Spoons and Raccoon Attacks

Instant Soup Stock=Happy Flavor Bomb

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I sat down to write this post and discovered I’d pretty much written it before–this is what happens when your blog is almost 10 years old. But you know what? I’m going to repeat myself, just because I want to.

Back in 2013 I linked to this post by our friend Pascal on making instant soup stock with foraged greens: Wild Food Soup Stock. It’s great! But foraged greens have a short season here, and lately I’ve been using a more domestic recipe from the great blog Food in Jars: Homemade Vegetable Soup Concentrate.

Check them out. You’ll see the ways in which they are similar. Basically you’re just taking all the tasty, aromatic parts of soup stock (onions, parsley, carrots, etc.) and grinding them up with salt.

Don’t be put off if you don’t have all the ingredients called for in either recipe. I’ve never followed either of the recipes exactly. Use what you’ve got.

The salt preserves the ingredients and is, of course, flavor in itself.  Because of all the salt, this soup starter/stock stays fresh in the fridge for months and months. It seems like a lot of salt, but not all that much ends up in any one finished dish. You will want to hold back on added salt in your recipe, though. I usually end up adding just a touch of salt at the end, but not nearly as much as I would without the stock base.

I love this stuff. I use it all the time. It’s one of my favorite cooking staples. I want you to love it, too.

What do you do with it? Well, we all know that stock makes everything taste better, and I do make and freeze stock, but that is a bit of a chore, and I end up being stingy with my stock, considering a recipe and wondering whether it is “stock worthy.”

When you have instant stock in the fridge, you don’t have to hold back.  Just sling spoonfuls of it into anything you’re making. It goes in the rice water, in the couscous water–into any cooked grain situation. It gets stirred into beans to finish them. It starts off all soups and stews. It can be soup in itself–just add some to some hot water and toss in whatever you’ve got in the fridge to make a quick soup. Basically, if the recipe is savory and calls for water at some point, the water gets supercharged with flavor.

The best thing is that one batch of this will last you for months. So just a bit of effort up front yields long-lasting rewards.

Please give it a try!

Sprouted Rye Class This Saturday!

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I’m teaching a rye bread class this Saturday May 14th at 10:45 AM at Holy Nativity Episcopal Church in Westchester. I’m going to walk you through how to start a rye sourdough starter, how to sprout grain and how to work with 100% rye doughs. There are still a few seats available so sign up soon. As a bonus, there will be a pizza lunch and community bread bake using the community oven built by Environmental Changemakers. To sign up for the class head over to the Los Angeles Bread Bakers Meetup Group.