Composting 101

Understanding composting can be a bit intimidating. but fear not!...One of our favorite resources, Earth911 has compiled tons of great information to make the process of conjuring up your first compost pile a not-so-complicated challenge, hopefully increasing your knowledge and not stress! 

According to the EPA, 24 percent of the U.S. municipal solid waste stream is composed of food remnants and yard trimmings. If these materials were diverted to another use that kept them out of the trash, a significant portion of the country's everyday waste could be recovered for reuse.

Enter: composting. Grass clippings, food scraps and yard waste are all ideal materials to add to a compost pile. This means that starting one is about more than just creating a great soil booster for your garden or farm - it can cut down on your waste output as well.

For those who have been thinking about starting a pile for some time now, but are still unsure about taking on the challenge, understanding the basics of composting can make it a less intimidating process.

First Thing's First: What is Composting?

For households, composting is a way to recycle certain materials and kitchen scraps and turn them into a beneficial soil amendment for home gardens and reduce waste output.

For small-scale farms, composting is a way to utilize the residual plant and animal material generated and put it to good use as a fertilizer and soil-builder for future crop production.

In both cases, composting is the natural process of decomposition, sped up by a deliberate strategy in a concentrated environment to transform materials such as grass clippings, vegetable scraps, newspaper and more into a new material (known as "humus") that can then be incorporated back into the soil. Also, composting with worms, or vermicomposting, is another option over traditional composting using outdoor bins.

Break It Down: The Process

So, how does composting work? According to Nance Trautmann and Elaina Olynciw of Cornell University, microorganisms break down organic matter, producing heat, carbon dioxide, water and humus in the process.

When composting is done correctly, a pile undergoes three optimal phases:

1. The mesophilic, or moderate temperature phase, lasts 2-3 days
2. The thermophilic, or high temperature phase, lasts anywhere from 3 days to several months, depending on what is in the pile
3. The cooling and maturation phase lasts several months

In the first stage, what are referred to as mesophilic microorganisms quickly break down the easily degradable materials in the pile. The microorganisms’ output of this breakdown is heat, so the temperature in the pile rise. High temperatures in a compost pile are necessary to ensure that the next phase—where thermophilic (meaning "heat loving") microbes replace the mesophilic ones—ensues.

Thermophilic microbes then kill any pathogens that may exist, as well accelerate the breakdown of complex carbohydrates, fats and proteins that exist in the pile. Important to note is that if temperatures in the pile go above 149 degrees Fahrenheit, even the heat loving microbes can be killed, slowing the rate of decomposition.

Because piles can get too hot, aerating, or turning the pile, is essential if the cooling phase is to be reached. The cooling phase is where the high microbial activity of the other two phases is reduced, allowing for the compost to mature and become ready for application.

The Do's and Don’ts: What to Add, What to Leave Out

Besides the process itself, knowing what ingredients should go into a backyard composting operation is essential for a successful outcome.

“Green” (nitrogen rich) and “brown” (carbon rich) materials are required to be in proper balance to ensure that the pile does not become anaerobic. Anaerobic decomposition occurs as a result of an improper chemical balance, mainly a lack of oxygen.

This lack of oxygen necessitates aeration (turning the pile). If the pile is not properly aerated or has too much nitrogen and not enough carbon, rotting and stinking can occur. A compost pile should never smell, according to the EPA.

So, how to achieve this proper chemical balance? Let’s start with the greens. Green materials refer to those that are rich in nitrogen. Some examples of green materials include:

• Food scraps - Vegetable peelings are a common material produced by households and make a great compost amendment. However, never add animal-based leftovers (fat trimmings, meat, cheese, milk, etc) as the oils and fats are not conducive to a backyard composting operation.
• Fresh grass clippings
• Manure - If you have access to manure from horses, cows, sheep, goats or chickens, it is a great compost ingredient because it speeds up the decomposition process. It is not a requisite for a successful compost pile, however. Never use manure from carnivores.
• Plants and plant cuttings - Just-picked weeds from around the backyard (as long as there are no developed seeds or seed heads) are permissible, as are flower tops. Green leaves from a freshly cut branch work as well (just make sure to shred them).

Brown materials, on the other hand, are rich in another crucial ingredient, carbon. Carbon gives the microbes the energy they need to work. It is useful to shred most brown ingredients so as to lessen the workload for microbes, enabling decomposition to happen faster.

Some examples of brown materials include:

• Dead, dry leaves
• Hay and straw
• Simple paper products - Newspaper, paper and cardboard
• Crushed egg shells
• Coffee grounds - tea bags and loose-leaf tea work as well
• Wood ashes and sawdust - Use sparingly. Wood ashes can make the pile very alkaline, which limits microbial activity, and sawdust can take a long time to break down.

Some Final Tips: Water

According to the EPA, another important factor to keep in mind is the moisture content of the pile, since the hard-at-work microorganisms need an adequate amount to survive. Water also transports nutrients and organic matter throughout a compost pile, which keeps the pile from becoming stagnant.

But how do you tell if water should be added? According to the New York City Compost Project, if you have just loaded the pile with  autumn leaves from the backyard, make sure to add sufficient water to them so that they glisten. Doing so kick starts the decomposition process of the carbon-rich leaves.

Additionally, the NYC Compost Project recommends that "Optimal moisture levels for composting occur when materials are about as moist as a wrung-out sponge—obviously moist to the touch, but yielding no liquid when squeezed."

For advanced-level composting, moisture content instruments are available and can help you to be more precise, although rainfall will often do the trick, as it provides a slow soak that is optimal for a infiltrating a compost pile. For those in a drier climate, however, intentional watering will probably be necessary. Make sure to add water slowly and to turn the pile to incorporate the water so it reaches all sections.

Make It Easy!

To avoid countless trips out to the backyard to dispose of kitchen scraps, put them in an airtight bag and freeze them. This also helps to avoid the smell of old food.

Additionally, freezing will assist in achieving chemical balance in your compost pile. For example, if you have an overload of “green” food scraps from that get-together you had the other night and you do not have the necessary “brown” materials to balance out the pile, freeze the scraps for a while until you have enough "brown" to add to the pile.

Where you live and your particular climate will have a significant effect on your pile, some it occasionally may come down to some experimentation. For more guidance as well as some more advanced composting methods, check out the video below to get started:

Urban Foraging

Today's post comes from Bistro OneSix, an entertaining blog full of stories about all things delicious. Enjoy this post about urban foraging and then head over to Bistro OneSix for more fabulous tales from the kitchen. 

I hear the term “urban foraging” tossed around more and more lately and knew what my definition of it was but decided to look it up in the Urban Dictionary to confirm.

1.	urban foraging
	Urban foraging is a process of sorting through the dumpsters, gargbage bins, and other containers of waste to reclaim “wasted” food.

In looking a little further I found : Urban foraging can be defined as foraging for free fruits, vegetables, and other “wild food” around the city.

I walk and bike a lot around my neighborhood, and often come across trees that are so laden with fruit that they droop across the street, littering the pavement and sidewalk with overly ripe little bombs. I have contemplated doing a little harvesting but always considered that to be stealing. It’s someone else’s tree after all.

But then this whole “urban foraging” idea came to light. In fact, there’s a Google map for it in Boise, Idaho, charting out delicacies that can be found all over town. But the sound of my mom’s voice is in my head…”Just because everyone else is doing it doesn’t make it right.”

So, I wonder – when is urban foraging stealing?

I love blackberries. Like REALLY love blackberries and there is this huge blackberry bush on a road I cycle on all the time. Year after year I have admired them. This year intoxicated by the idea of urban foraging, I stopped one morning… just to sample a few. Before I knew it my hands were stained dark reddish purple. I quickly rode off like a kid that had just gotten away with something, feeling more than a little guilty. But shortly thereafter, their sweetness overtook my guilt and I returned with a box and picked as many as I could reach. It’s a busy road and with each passing car, I felt like at any moment I was going to get busted by the blackberry police. Or worse…the owner of the property.

But that begs the question, who does own these? They are on the side of a highway, seemingly in the easement. Does that mean they are ripe for the taking?

I like to explore the alleys of my neighborhood (there are lots of interesting things to look at in the alleys afterall) and there is an apricot tree that hangs heavy over the fence, rotten fruit strewn around the ground. Apricots are definitely on my list of summer fruit favorites (although let’s be honest…which summer fruit isn’t?) and so I stand there and ponder. Fair game to take them since obviously the owners aren’t harvesting or because I just used the word “owner” does that denote that indeed they intrinsically belonged to someone else? Are they “wild food” if they are in someone else’s yard?

My parents have gleaned potatoes and onions out of neighbor’s fields for as long as I can remember, albeit certainly with the farmer’s permission because that’s how they roll. Potatoes and onions that otherwise would have rotted. Potatoes and onions that easily fed our family with extras, to give to others, all winter long.

I refer back to the definition that kicked this all off. That of “reclaiming wasted food”. It sounds valiant. Honorable. Or maybe it’s just the way I justify the bowl of apricots on the kitchen counter.

HOW TO: Enjoy Your Labor Day Weekend

You probably don't need anyone to tell you how to spend your Labor Day weekend, but the fine folks at Organic Gardening came up with a list of a few nifty ways to enjoy the long weekend. We think they're pretty great, so we figured we'd share them with you. Enjoy!

1. Go to a farmers’ market. Harvest time is heading into high gear, so there’s no better time to head to a nearby farmers’ market and stock up on fresh, tasty edibles. You’ll not only get great field-fresh food; you’ll also support your local economy—and help fight global warming, since locally produced food comes without the carbon emissions required to truck it across the continent. Look for food grown with organic methods, and you avoid ingesting harmful chemicals and also support agriculture that adds carbon to the soil instead of releasing it into the atmosphere as a greenhouse gas. Now’s also a good time to sign up for a Community-Supported Agriculture (CSA) program, so you can get farm-fresh food every week.

2. Dig a root cellar. Not sure where or how to store all the fresh produce you got at the farmers’ market? A root cellar could be the answer. Don’t worry—you don’t have to literally dig one out of the ground (though you could, if you’re looking for a weekend project). Odds are there’s a cool, dark space somewhere in your home that will do: a shelf in the basement, an unused closet, even space under your porch.

3. Avoid overeating. Most holidays have a strong food component, and with its various buffets, cookouts, and picnics, Labor Day weekend is no exception. So follow the healthy-eating advice we offered back on July 4. Simple tactics like choosing smaller plates and keeping a count of your drinks can have a big impact on your calorie intake. And when it comes to overeating, keep the big picture in mind: Most of the food we’re exposed to has been pumped up with extra fat, sugar, and salt to play on our biologically hard-wired food cravings.

4. Get ready for fall allergies. If you’e prone to autumn allergies, ragweed and other triggers may already have you sneezing. Arm yourself with some easy nondrug allergy remedies that will cut down on the need for pills. Make sure your diet includes foods rich in folate, a B vitamin that seems to protect against allergies. And learn about some things you can do around the house to prepare for fall allergy season.

5. Do some late-season gardening. It’s not too late in the year to get your hands dirty, even if you don’t live in a southern part of the country. Good late-summer garden projects include planting garlic, installing a birdbath, or digging next year’s beds. You can also start a compost pile to build up some natural fertilizer for next year’s garden. If your garden’s lush right now, take an inventory of how high everything’s grown, and build some homemade supports and trellises that will give next year’s crop a lift. Or start your fall garden cleanup so your soil will he healthy and ready come spring.

6. Clean with vinegar. If you’re using some of the extended weekend to get some housecleaning done, try out the cheap, easy, ecosafe alternative to harsh chemical cleansers. Fast becoming the second-favorite liquid of the Rodale.com staff (water is number 1, of course), vinegar has all kinds of awesome uses. For basic cleaning, 1 part vinegar to 9 parts water will wipe out germs and grime. Mix vinegar with other natural ingredients to make specialized cleaners that cost a fraction of the toxic stuff you get at the stores.

7. Try canning or pickling. With some basic supplies and traditional canning techniques, you can preserve your favorite summer fruits and vegetables to enjoy in fall and winter. Check out Rodale.com's Nickel Pincher for a canning primer that you can use to make fruit preserves and jellies. You can apply the same skills to other fruit canning recipes, and try canning some tomatoes and pasta sauces. Or try your hand at pickling.

8. Relax. Maybe you’re one of those people who have trouble unwinding after a busy week. A great way to signal to your body that it’s time to relax is to spend some time in nature, so hang out outside as much as you can. Try a calming beverage and review our list of holiday stress-busters, which, though December-oriented, could also apply to anyone who’s running around buying charcoal or struggling with the logistics of one last desperate beach weekend. Anyway, those end-of-the year holidays will be here before you know it.

Do certification labels really matter?

 More good information from our friends at NewHope360:

As consumers grow weary over subpar food regulations at the federal level, manufacturers are increasingly seeking ways to help shoppers distinguish their products from the sea of conventional (and often irresponsibly produced) items. Certification labels—sometimes referred to as eco labels—are skyrocketing in popularity. Among the most ubiquitous? Certified Organic, Fair Trade, Non-GMO Project, and Gluten Free. But while certifications signal something to the consumer, do they actually have tangible benefits for the farmers who grow the raw materials?

Chances are you have also seen the Rainforest Alliance Certified logo—characterized by a little green frog—on packages of natural chocolates, coffee, tea, or fruit juices. But what exactly does the logo mean? And how does it differ from the wealth of other eco labels available?

After researching the stipulations involved with the Rainforest Alliance Certification, it was time to venture into the belly of the beast and see the positive changes, if any, gleaned from sustainable agricultural methods first hand.

Destination? Guatemala.
Crop? Coffee.
Certification requirements
Obtaining and maintaining Rainforest Alliance Certification is tough. Farms must adhere to stringent standards set by the Sustainable Agriculture Network; including ecosystem and water conservation, wildlife protection, safe working conditions, and waste management, among others. There are 100 different criteria in total, 14 of which are critical, and absolutely necessary. During certification evaluation, the farm must score at least 80 percent adherence to achieve certification. Independent auditors inspect the farm every year in order to ensure criteria are upheld.

About the Rainforest Alliance Certified label
If a manufacturer wants to display the “little green frog” on their package, the product must contain at least 30 percent Rainforest Alliance Certified content on the understanding that it takes time to build supply chains. But there are a few conditions: The percentage must be labeled on package to ensure transparency, and the company must commit to scale up by 15 percent each year until the product reaches 100 percent certified materials.

Making compost
La Azotea, a coffee farm located just outside the historic city of Antigua, Guatemala, lies in the shadow of three volcanoes, one of which emits smoke almost daily. The Rainforest Alliance Certified farm follows a rigorous composting system. Workers mix coffee pulp and horse manure into long rows, and let it sit and bake in the sun.

The composting process
"After 38 to 40 days, the compost is moved into a dark indoor shed for 8 days, where it’s processed by worms—creating a rich, dark soil," says Vicente Cuyuch, compost manager at La Azotea. "The compost is applied either at the roots or sprayed directly onto the coffee plant."
Along with producing a stronger and healthier plant, using compost enhances the end product too—many say La Azotea’s coffee is perfectly balanced.

Fostering biodiversity
In the Northwest region of Guatemala, nestled deep into the mountainous landscape rests ADESC (Asociación de desarrollo Social Los Chujes), a group of 68 small coffee farms certified by the Rainforest Alliance. 5,250 feet in elevation, the farm certainly looks like a rainforest. The coffee plants are small and shrub-like, and stand no more than eight feet tall (making it easier for workers to harvest by hand).

Most coffee in Guatemala is grown in the shade a portion of the year. Tall, feathery gravilea trees are planted to provide shade and humidity during the dry summer months. Other vegetation like mango and banana trees are planted to encourage bird populations and butterflies. When standing in the coffee grove you can hear wildlife in the area. The presence of spiders on the coffee plants is a hallmark of a healthy forest, says Mario Lopez, agriculture project coordinator for the Rainforest Alliance. ADESC sells all of it's coffee to Nespresso—a company that encourages sustainable coffee agriculture.

Water filtration
Cultivating larger trees amidst smaller coffee plants fosters a stronger root structure, which prevents erosion of the mountainside. Here, we see when soil contains more plants, it filters water better, leading to clearer rivers. This demonstrates the importance of having a complex plant system (multiple types of plants growing in one area rather than one species).

Dual fertilizers
Farms aren’t required to be organic in order to be Rainforest Alliance Certified. But they are prohibited from using most pesticides or planting GMOs (more on this later). Organic coffee in the Guatemalan highlands actually has lower yields and lower quality: the berries are smaller, and the acidity is unbalanced. One farmer said organic coffee must be grown in 100 percent shade all the time—which leads to more bugs.

Some conventional farmers are untrained in responsible agriculture: fertilizers are often overused because they assume the more chemicals, the better. At ADESC, soil samples are collected and analyzed every year to determine what type and how much fertilizer—a combination of nitrogen, phosphorus, and potassium—is needed. Organic fertilizer, made from the outer layer of the coffee beans (called parchment or pulp), is used to improve the quality of the soil. Farmers apply both types of fertilizer in a half-moon shape around the base of the coffee plant, and cover it with soil to prevent runoff into rivers.

Meet Latissia Monzón Gómez
Latissia Monzón Gómez has been working with the coffee association for twelve years. She owns a beautiful 8.6 acre parcel of land in ADESC that she calls The Garden. It’s a steep farm, and it contains step-like terraces built in order for farmers to access the plants. Prior to obtaining Rainforest Alliance Certification, Latissia saw climate change first hand: it used to rain a little bit every day, but now there are large storms, followed by long droughts—and she felt helpless against it.
“We don’t have to be a part of this program, but we do it voluntarily because we have to adapt to and mitigate climate change,” explains Gómez. “To mitigate means to reduce our impact—we are responsible for the environment. Although my farm is tiny, maybe it can inspire others to be more sustainable.”
Gómez frequently gives speeches to other coffee farms in the area to advocate for environmentally friendly agriculture.

Non-GMO
While there are no genetically engineered crops the Rainforest Alliance normally certifies, the organization takes a strong stance against GMOs—especially considering there have been transgenic experiments in coffee, albeit with no field deployment.
“Potential health impacts aside, there are significant ecological risks that we believe have not been sufficiently studied,” says Chris Wille, chief of sustainable agriculture fore the Rainforest Alliance. “These include possible impacts on pollinators and other wildlife, potential runaway hybridization, and the risk of GMOs turning invasive. The study results are all over the map.
“Anyways, with a large percentage of consumers and even entire countries (for example, Germany) avoiding GMOs like the plague, green-minded food companies and retailers don’t want GMOs, certified or not.”

Certification challenges
Apart from following the practices required, many farm owners think training their workers is the hardest aspect of sustainable agriculture.
“You have to get the workers to understand the impacts agriculture has on the environment,” says Oscar Ramos, farm manager at La Azotea. “If someone has been farming with agrochemicals for decades, it’s a lot to ask to have them change their methods. Once they understand sustainability, they start to care. And then they start to take pride in their work."

Photos courtesy of the Rainforest Alliance.