Comments on: Weekend in the Woods

By: beth

beth — Fri, 09 Apr 2010 19:05:03 +0000

When Bill and I lived in San Francisco, we had a worm farm in the kitchen that worked beautifully for our kitchen scraps. No smell, no bugs– just happy worms eating up our compost at a speed that makes me wonder if they will inherit the earth after all…

By: Tonia

Tonia — Tue, 01 Dec 2009 01:16:49 +0000

Susie, great feedback, thank you so much for sharing your knowledge! We would love to do a full post on urban composting, and wonder if you would have time for a quick written or phone interview. I think this would be a wonderful topic to explore further. {toniasimeone@gmail.com}

By: susie

susie — Mon, 30 Nov 2009 18:24:36 +0000

Check out the WLSSD website for composting tips. Also, City of Duluth rules require that composters have rigid sides (fencing, chicken wire, pallets, or ready-made composters are OK); are located at least 15 feet from a dwelling; and prohibit composting protein-rich foods like dairy, meat, cheese that putrify (critters & odors!) Keep a bag of shredded brown leaves by your compost pile so that you can spread a leaf layer over freshly-added food or green plant waste – like making lasagna. This balances the browns and greens and acts as an odor filter. Composting is s-l-o-w in the winter, but if you stick to the lasagna method, come spring you can turn the material and it will compost very well. Microbes like it moist (but not slurpy) and work best with added water and mixing during dry spells in the summer.