The Messy Reality of Going Green in the Kitchen
A bag of worms: Shit's about to get real.
I have worms. Not the been-caught-eating-cheap-sushi variety but a (literal) ball of 500 red wigglers that were shipped to my apartment last week from Uncle Jim's Worm Farm, a wholesome-sounding endeavor where I envision bins of hundreds of worms consuming banana peels with fervor. These worms, provided they are not the victims of inadvertent vermicide, are crucial in my effort to go green with an in-apartment vermicomposting system.
After interviewing and writing about Boca Raton's Michael Young and his Wormdorf Astoria vermicomposting system (read about ithere
), it seemed only fair that I put my money -- and the space under my kitchen sink -- where my preachy mouth is. I can't very well opine about issues of sustainability if I'm not there in the trenches, saving my food scraps in carefully labeled containers and tenderly sifting through piles of worms to gather their nutrient-rich crap. So I met with Young at the Ellenville Garden Center's Moonlit Farmers' Market (he's there most Thursday evenings) and bought my bucket. Once home,
The red wigglers in their happy new home.
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