Author of The Climate Diet
Recycling wasn’t invented in Berkeley. It was born in nature, where leaves and twigs that fall to the earth are broken down by microbes to become fertile ground for new plant life.
The goal of an at-home compost pile is to accelerate that natural loop using organic waste from your own kitchen and garden. By composting, you keep organic matter from going to the landfills (where it produces methane). You're also rewarded with a nutrient-dense amendment to add to garden beds for rich, living soil and strong, healthy crops. Brought into your kitchen, those vegetables feed you—and your microbiome—well, and the cycle continues.
Bonus tip for small spaces:
To compost in an urban area, try a store-bought worm bin, small enough to fit on a patio. You add food scraps to the bin, which are eaten by an efficient population of worms (usually red worms, available online or at some nurseries). The worms’ digestion produces vermicompost, a rich soil amendment for plants.
ILLUSTRATIONS BY WILLIAM MILLER
Other Stories You Might Like
Regenerative Organic Certified™
Patagonia Provisions is partnering with farmers who have been rediscovering ancient systems of growing food crops.
Nutrition depends on living soil
In the Northern Great Plains, all the seasons have their attractions, but there are possibilities for misery too.
A healthy pasture on the Northern Great Plains is home to 2,095 species of amphibians, reptiles, mammals, butterflies, birds, grasses, sedges, and wildflowers. Bison graze here.
The path to more fruitful farming.
An Interview with Yvon Chouinard
A bold plan to kick net-pen salmon farms out for good.
On the Galician coast, a pioneering company adapts centuries-old traditions to a modern age.
A years-long quest to find the right chile
The hidden connections between the health of soil, plants and our gut.
Chef Dan Barber, cofounder of Row 7 Seed Company, talks to top seed breeders about the keys to plant flavor and nutrition— and why regionalized vegetables should be the way of t...
We have a packaging problem. Here’s what we’re doing about it.
You are what you eat. It’s a simple lesson most of us learned as children. And yet look where we are today.
A story of community, soil, health and hope
Bren Smith's article talks about the power of restorative ocean farming and delicious food grown for both people and the planet.