Originally posted on Living Lightly:
I’ve been composting kitchen waste ever since I had a small rooftop garden in my efficiency apartment in Ann Arbor in 1979. Since then I’ve composted on a 20-acre homestead, in an urban backyard and behind the shed in my current home in Pennsylvania. It’s a simple process and begins with finding a container with a sealable lid to keep in the kitchen for the food scraps.
Not all of your waste from the kitchen makes good compostable material. Avoid the use of meat scraps, fish byproducts, cheese, bones, fats, oils or grease because they all attract wild animals and take a very long time to break down. Egg shells, coffee grounds and vegetable matter make the best material to start the process of minting your very own black gold.
Once the container is filled, take it to the compost bin and put it inside…
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