Breaking it down: The art of composting
Even though they have no eyes, red wiggler worms are extremely sensitive to light. Two pounds of the worms can process a pound of food scraps a day.
During a presentation on the night of Sept. 21 at the Trespa Design Center in Manhattan, Jenny Blackwell brought in some assistants -- who were a little shy to show their red serpentine bodies to the outside world.
“When I do this for kids they’re super interested in it. When I do this for adults, they’re like ‘What?’” Blackwell told those gathered before passing around a plate of what are known commonly as “red wigglers.”
What Blackwell was doing was talking about starting a worm-bin composting system as one four speakers during GreenHomeNYC’s “Green Building September Forum: Composting and Waste Management.” The event was one of many going on last week in partnership with Climate Week NYC (see previous entry), which concluded this past Monday (Sept. 26).
Through the insight of the three other presenters, the forum was able to discuss bins that can fit on a counter top to expansive municipal compost facilities -- and everything in between. That trio included Christine Ditz-Romero, co-founder and executive director of the Lower East Side Ecology Center; Charlie Bayrer, co-chair of the Brooklyn Queens Land Trust Health Soils Initiative and volunteer with Earth Matter NY; and Stephan’s Koullias, the co-founder and project coordinator of the Western Queens Composting Initiative.
Blackwell, who is the project manager of the NYC Compost Project hosted at the Brooklyn Botanical Garden, stood with a plastic storage container by her side. The container was full of a substance known as “vermicompost,” a concoction that makes for a rich, natural fertilizer out of material that once was food scraps and decaying plant remains.
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