Food Compost Quotes

In my opinion, if there is one extremely legitimate use for petroleum besides running wood chippers and front-end loaders to handle compost, it's making plastic for season extension. It parks many of the trucks [for cross-country produce transportation]. With the trucks parked, greenhouses, tall tunnels, and more seasonal, localized eating, can we feed ourselves? We still have to answer that burning question.

We line up and make a lot of noise about big environmental problems like incinerators, waste dumps, acid rain, global warming and pollution. But we don't understand that when we add up all the tiny environmental problems each of us creates, we end up with those big environmental dilemmas. Humans are content to blame someone else, like government or corporations, for the messes we create, and yet we each continue doing the same things, day in and day out, that have created the problems. Sure, corporations create pollution. If they do, don't buy their products. If you have to buy their products (gasoline for example), keep it to a minimum. Sure, municipal waste incinerators pollute the air. Stop throwing trash away. Minimize your production of waste. Recycle. Buy food in bulk and avoid packaging waste. Simplify. Turn off your TV. Grow your own food. Make compost. Plant a garden. Be part of the solution, not part of the problem. If you don't, who will?

A young English couple was visiting with me one summer after I had been composting humanure for about six years. One evening, as dinner was being prepared, the couple suddenly understood the horrible reality of their situation: the food they were about to eat was recycled human shit. When this fact abruptly dawned upon them, it seemed to set off an instinctive alarm, possibly inherited directly from Queen Victoria. "We don't want to eat shit!" they informed me, rather distressed (that's an exact quote), as if in preparing dinner I had simply set a steaming turd on a plate in front of them with a knife, fork and napkin.

Sitting at the table, watching the cards being dealt, I heard a man say that the difference between an amateur and a pro is that the pro doesn't have an emotional reaction to losing anymore. It's just the other side of winning. I guess I'm a farmer now, because I'm used to loss like this, to death of all kinds, and to rot. It's just the other side of life. It is your first big horse and all he meant to you, and it is also his bones and skin breaking down in the compost pile, almost ready to be spread on the fields.

I was on a radio talk show in Vermont one January and the host was giving me a hard time about organic food prices. “I had a party at my house last week and wanted to serve corn on the cob, so I went down to the supermarket and the regular corn was $2.49 for a dozen ears and the organic was $4.89. How can you justify that?” Wrong question. The question is, “Why do you need fresh sweet corn in Vermont in January? You should be eating canned, frozen, or parched corn that you made late in the summer when farmers could scarcely give their corn away because people were over that and going for the fall squash and potatoes.” He should have been feeding these guests from his own larder, amassed months earlier when farmers’ market vendors were feeding half their late-season success to the compost pile. It happens everywhere and all the time. Restoring normalcy is our problem—you and me—not somebody else’s problem.

For dessert, Mom ordered us carob-chip cookies sweetened with fruit juice, which were about as delectable as that sounds. After we finished eating, we made sure to give the waitress all our food and dirty napkins so they could be composted.

None of this is to argue that growing plants for people to eat isn’t beset with uncontrollable variables as well. It’s only to note that, while there will always be ecological and ethical costs to growing food for billions of people, kale doesn’t have to be sent to a slaughterhouse. Kale doesn’t have to be fed with forage grown elsewhere. Kale won’t wander off to the highway and get hit by a semi. And if it dies a sudden death, rotten kale makes terrific compost.

For an entire year he saved all of his trash. Except for what he actually ate, everything was sorted into bins. At year’s end, his living room and kitchen were filled with nearly a hundred cubic feet of stuff. Some was compostable. But the vast majority was leftover food packaging. Derfel’s experimentation shows what happens when someone intentionally holds onto everything. The point of his exercise was to raise consciousness about the environmental impact of one individual’s consumer waste. At another level, it demonstrates that we readily discard most of what passes though daily life as useless trash.

To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do? Here is a list, probably not definitive: 1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life. 2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: You will have some reliable knowledge of what has been added to the food you eat. 3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence. 4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers. 5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions? 6. Learn what is involved in the best farming and gardening. 7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species. The

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

There now,” she said to the flowers in an encouraging tone, “you have food and air. You’ll be very happy and pretty in no time.” “Are you talking to the flowers?” Ian asked from behind her. Elizabeth started and turned around on an embarrassed laugh. “They like it when I talk to them.” Knowing how peculiar that sounded, she reinforced it by adding, “Our gardener used to say all living things need affection, and that includes flowers.” Turning back to the garden, she shoveled the last of the compost around the flowers, then she stood up and brushed off her hands. Her earlier ruminations about him had abolished so much of her antagonism that as she looked at him now she was able to regard him with perfect equanimity. It occurred to her, though, that it must seem odd to him that a guest was rooting about in his garden like a menial. “I hope you don’t mind,” she said, nodding toward the garden, “but the flowers couldn’t breathe with so many weeds choking them. They were crying out for a little room and sustenance.” An indescribable expression flashed across his face. “You heard them?” “Of course not,” Elizabeth said with a chuckle. “But I did take the liberty of fixing a special meal-well, compost, actually-for them. It won’t help them very much this year, but next year I think they’ll be much happier…” She trailed off, belatedly noticing the worried look he gave the flowers when she mentioned fixing them “a meal.” “You needn’t look as if you expect them to collapse at my feet,” she admonished, laughing. “They’ll fare far better with their meal than we did with ours. I am a much better gardener than I am a cook.” Ian jerked his gaze from the flowers, then looked at her with an odd, contemplative expression. “I think I’ll go inside and clean up.” She walked away without looking back, and so she did not see Ian Thornton turn halfway around to watch her.

Unless materials are specifically designed to ultimately become safe food for nature, composting can present problems as well.

Kitchens are not being designed as living spaces where nature and technology are seamlessly integrated. Studio Gorm's Flow 2 Kitchen incorporates an organic cycle where food is grown, stored, cooked, and composted.

Oh,” he said, stopping in the doorway. “I should probably warn you. Your beds might take a little getting used to.” “Why?” Tesla asked. “What’s wrong with them?” When Uncle Newt had shown them their room earlier, the beds had looked normal enough. Not that Nick and Tesla had paid much attention to them. They’d been distracted—and horrified—by the posters haphazardly stapled to the wall: Teletubbies, Elmo, Smurfs, Albert Einstein, and the periodic table. (Nick and Tesla had quickly agreed that the first three would “fall down” and “accidentally” “get ripped” at the first opportunity.) “There’s nothing wrong with your beds, and everything right!” Uncle Newt declared. “I’m telling you, kids. You haven’t slept till you’ve slept on compost!” “What?” Nick and Tesla said together. Even Uncle Newt couldn’t miss the disgust on their faces. “Maybe I’d better come up and explain,” he said. Uncle Newt pulled the comforter off Nick’s bed and revealed something that didn’t look like a bed at all. It was more like a lumpy black sleeping bag with tubes and wires poking out of one end. “Behold!” Uncle Newt said. “The biomass thermal conversion station!” Nick reluctantly gave it a test-sit. It felt like he was lowering himself onto a garbage bag stuffed with rotten old food. Because he was. “As you sleep,” Uncle Newt explained, “your body heat will help decompose food scraps pumped into the unit, which will in turn produce more heat that the convertor will turn into electricity. So, by the time you wake up in the morning, you’ll have enough power to—ta da!” Uncle Newt waved his hands at a coffeemaker sitting on the floor nearby. “Brew coffee?” Tesla said. Uncle Newt gave her a gleeful nod. “We don’t drink coffee,” said Nick. “Then you can have a hot cup of invigorating fresh-brewed water.” “Great,” Nick said. He experimented with a little bounce on his “bed.” He could feel slimy things squishing and squashing beneath his butt. “Comfy?” Uncle Newt asked. “Uhh … kind of,” Nick said. Uncle Newt beamed at his invention. “Patent pending,” he said. Uncle Newt was a gangly man with graying hair, but at that moment he looked like a five-year-old thinking about Christmas. Tesla gave the room a tentative sniff. “Shouldn’t the compost stink?” “Oh, no, no, no, no, no! Each biomass thermal conversion station is completely airtight!” Uncle Newt’s smile wavered just the teeniest bit. “In theory.” Nick opened his mouth to ask another question, but Uncle Newt didn’t seem to notice. “Well,” he said, slapping his hands together, “I guess you two should wash your teeth and brush your faces and all that. Good night!

Food provides an invitation to share in the rhythms of the earth. Each time we eat, we are receiving a gift that the earth has shared with us. All food is some form of life: All plants are alive before they are picked and processed. All meat comes from a living being. All cheese, yogurt, eggs, and so on come from a living source. When our bodies die, when we compost our food scraps, when leaves fall and plants decay, we all become food for other organisms and new life. Within this web, there is no life without sharing.

For 7 pounds of food waste per week, I would start with 2 to 3 pounds (0.9 kg to 1.4 kg) of worms in a 6-cubic-foot worm bin.

The soil beneath our feet is absolutely brimming with life. We often spend too much time looking up to the sky that we fail to notice the life beneath our feet. I love making soil. Layering plants, food and waste in just the right amounts. Feeding, watering and turning it as needed. Holding it in my hand as I feel the heat from the trillions of unseen bacteria. Watching as it transforms it right before my eyes. Nurturing it so it can sustain life. Life! The same life that me and you possess. It’s an entire universe in itself. When I eat food that has been grown with my compost I get the satisfaction that I have created a circle of life. I put some of that energy right back into the soil and then use it. It doesn’t matter if we are plants, animals or people. Decomposition is just a part of the circle of life.

All told, growing food organically uses about a third less fossil fuel than growing it conventionally, though that savings disappears if the compost is not produced on site or nearby.

The dark came down on All Hallows’ Eve. We went to sleep to the sound of howling wind and pelting rain, and woke on the Feast of All Saints to whiteness and large soft flakes falling down and down in absolute silence. There is no more perfect stillness than the solitude in the heart of a snowstorm. This is the thin time, when the beloved dead draw near. The world turns inward, and the chilling air grows thick with dreams and mystery. The sky goes from a sharp clear cold where a million stars burn bright and close, to the gray-pink cloud that enfolds the earth with the promise of snow. I took one of Bree’s matches from its box and lit it, thrilling to the tiny leap of instant flame, and bent to put it to the kindling. Snow was falling, and winter had come; the season of fire. Candles and hearth fire, that lovely, leaping paradox, that destruction contained but never tamed, held at a safe distance to warm and enchant, but always, still, with that small sense of danger. The smell of roasting pumpkins was thick and sweet in the air. Having ruled the night with fire, the jack-o’-lanterns went now to a more peaceful fate as pies and compost, to join the gentle rest of the earth before renewal. I had turned the earth in my garden the day before, planting the winter seeds to sleep and swell, to dream their buried birth. Now is the time when we reenter the womb of the world, dreaming the dreams of snow and silence. Waking to the shock of frozen lakes under waning moonlight and the cold sun burning low and blue in the branches of the ice-cased trees, returning from our brief and necessary labors to food and story, to the warmth of firelight in the dark. Around a fire, in the dark, all truths can be told, and heard, in safety. I pulled on my woolen stockings, thick petticoats, my warmest shawl, and went down to poke up the kitchen fire. I stood watching wisps of steam rise from the fragrant cauldron, and felt myself turn inward. The world could go away, and we would heal.

Avis puts aside the 'Saint-Honore' and decides to embark on a new pastry. She's assembling ingredients when the phone rings in the next room. She ignores it as she arranges her new mise en place. This recipe is constructed on a foundation of hazelnuts- roasted, then roughed in a towel to help remove skins. These are ground into a gianduja paste with shaved chocolate, which she would normally prepare in her food processor, but today she would rather smash it together by hand, using a meat tenderizer on a chopping block. She pounds away and only stops when she hears something that turns out to be Nina's voice on the answering machine: "Ven, Avis, you ignoring me? Contesta el telefono! I know you're there. Ay, you know what- you're totally impossible to work for..." Avis starts pounding again. Her assistants never last more than a year or two before something like this happens. They go stale, she thinks: everything needs to be turned over. Composted. She feels invigorated, punitive and steely as she moves through the steps of the recipe. It was from one of her mother's relatives, perhaps even Avis's grandmother- black bittersweets- a kind of cookie requiring slow melting in a double boiler, then baking, layering, and torching, hours of work simply to result in nine dark squares of chocolate and gianduja tucked within pieces of 'pate sucree.' The chocolate is a hard, intense flavor against the rich hazelnut and the wisps of sweet crust- a startling cookie. Geraldine theorized that the cookie must have been invented to give to enemies: something exquisitely delicious with a tiny yield. The irony, from Avis's professional perspective was that while one might torment enemies with too little, it also exacted an enormous labor for such a small revenge.

The problem is not just population, it’s consumption. And it’s not just consumption, it’s waste. In comes the food; out goes the effluent. In come the fossil fuels; out go the carbon emissions. In come the petrochemicals; out goes the plastic. On average, Americans consume more than three times the amount of food they need to survive and about 250 times as much water.14 In return, they produce 4.4 pounds of trash each day, recycling or composting only about of a third of it.15 Thanks to things such as cars, planes, big homes, and power-hungry clothes dryers,16 the annual carbon dioxide emissions of an average American are five times as high as the global average. Even the “floor”—below which even monks living in American monasteries typically do not go—is twice the global average.

Most people found Tosi’s dishes to be charming and clever. I thought they were among the most subversive creations in the history of American dining. Tosi grew up in a suburban household in Virginia, feeding her limitless energy with horrendous amounts of Dairy Queen and junk food. While so many pastry chefs devote themselves to mastering the European standards, Tosi did not shun what had shaped her. It helped her stand out. She developed her fluency in Americana into a cheery rebellion at Milk Bar, which started out as a bakery in the back room of Ssäm Bar selling confections like birthday cake truffles and “Compost Cookies.” There were no canelés, macarons, or mille-feuilles on the premises. The point of Milk Bar was to challenge the notion that a great pastry chef had to be a French-trained dude. People caught onto Tosi’s brilliance quickly.

Right Mindfulness: Practice keeping to basic requisites of food, clothing, accommodation and medicine. Make things last. Refuse to live with excess. When you go to the shops carry shopping bags from home and do not accept plastic bags. Keep packaging to the minimum. Give to charity shops and buy from them. Be mindful of what you wear in terms of the ethics of shops and clothing factories. Avoid companies that are known to sell goods made in ‘sweat-shops’ in developing countries. Be mindful and informed about all points in this Charter. Right Renunciation: Let go of desire for a bigger or better home. Have a spring clean in your home and see what you can give away or recycle. Support and develop love of minimalism and enjoy the outdoors in all weathers. Avoid shopping malls. Buy only necessities. Avoid impulse shopping. Keep out of debt. Offer dana (in the form of donations, time, and energy) to worthwhile projects and individuals. Right Sustainability: Be well informed about recycling; compost waste food and recycle paper,

Prospector Base was a cluster of five ten-meter-diameter inflatable domes, arranged in a tight pentagonal formation. Each dome touched two others on either side for mutual support against the fierce spring winds of the southern hemisphere. The void in the center of the pentagon was filled with a smaller dome, seven-and-a-half meters in diameter. The only equipment the central dome contained was the base water recycler unit. The recycler received wastewater from the galley, and from the shower and sink. Dubbed “the hall” by the EPSILON engineers, hatches connected the smaller central dome with each of the larger five domes that surrounded it. Each large dome was accessible to the others only via the hall. The larger dome closest to the landing party’s direction of travel possessed an airlock to the outside atmosphere. Known as the common room, it housed the main base computer, the communications equipment, the primary electrical supply panels, the CO2 scrubber, the oxygen generator and the backup oxygen supply tanks. The oxygen generator electrolyzed water collected from dehumidifiers located in all domes except the greenhouse and from the CO2 scrubber. It released molecular oxygen directly back into the air supply. The hydrogen it generated was directed to the carbon dioxide scrubber. By combining the Sabatier Reaction with the pyrolysis of waste product methane, the only reaction products were water—which was sent back to the oxygen generator—and graphite. The graphite was removed from a small steel reactor vessel once a week and stored in the shop where Dave and Luis intended to test the feasibility of carbon fiber manufacture. Excess heat generated by the water recycler, the oxygen generator, and the CO2 scrubber supplemented the heat output from the base heating system. The dome to the immediate left contained the crew sleeping quarters and a well-provisioned sick bay. The next dome housed the galley, food storage, and exercise equipment. The table in the galley doubled as the base conference table. The fourth large dome served as the greenhouse. It also housed the composting toilet and a shower. The final dome contained the shop, an assay bench, and a small smelter. The smelter was intended to develop proof-of-concept smelting processes for the various rare earth elements collected from the surrounding region. Subsequent Prospector missions would construct and operate a commercial smelter. A second manual airlock was attached to the shop dome to allow direct unloading of ore and loading of ingots for shipment to Earth.

Gardeners, are, by their nature, people who believe in regeneration, as poet Laura Villareal points out. They understand that the broken world we inherit can also be amended, with compost, worms, and steady tending. They have seen that the tended earth, in turn, offers up radical abundance—not only of food, but of insects, birds, rhizomes, and soil. The garden surprises us in unexpected ways. Oregano winters over. Wild miner’s lettuce springs back. A volunteer pumpkin luxuriates near the compost bin. Suddenly met with abundance, we beg people to come help harvest our plums. We befriend a plot of earth, and it befriends us in return. By some powerful force, this friendship brings us into a fuller, more just communion with the human and nonhuman at once. Sometimes, in the face of huge pain, the things of the earth can help reroute any of us toward awe and fascination.

People talk about climate change but do they recycle? Do they compost? Do they only buy locally grown food? How many cell phones and electronic gadgets do they go through in a year? How much waste does each individual personally contribute to landfills?

It is grand to walk down the rows dumping armloads of moldy grass glop onto the faces of your less favorite heads of state: a year in review, already starting to compost.

She opened the kitchen door and the smells came to greet her. The sensual, come-hither scent of chocolate cake. Mint, for the customer who always liked hers fresh-picked for her late-night tea. Red pepper seeds and onion skins, waiting in the compost pail that Finnegan had not, she could tell, emptied last night. Cooked boar meat from a ragout sauce that was a winter tradition, the smell striding toward her like a strong, sweaty hunter.

On average, Americans consume more than three times the amount of food they need to survive and about 250 times as much water.14 In return, they produce 4.4 pounds of trash each day, recycling or composting only about of a third of it.15 Thanks to things such as cars, planes, big homes, and power-hungry clothes dryers,16 the annual carbon dioxide emissions of an average American are five times as high as the global average. Even the “floor”—below which even monks living in American monasteries typically do not go—is twice the global average.17 It

The Queen prides herself on being parsimonious, so nothing is ever allowed to be wasted in the Royal Household. Newspapers are shredded and used as bedding in the stables; uneaten food is recycled as compost by the gardeners; and Household uniforms are retained for generations. One former footman, named Nigel, said that

large portobello mushrooms 6 tablespoons extra virgin olive oil Fine sea salt and freshly ground black pepper 8 garlic cloves, smashed and peeled 6 rosemary sprigs One 12-ounce bottle beer (brown ale, pale ale, IPA, stout, or porter) Preheat the oven to 450°F. Brush the mushrooms lightly to remove any dirt clinging to them. Gently pinch the stems and pull them off (you can save the stems to use chopped in a stock or compost them). Take a small spoon and gently scrape away the gills from the mushroom caps. Lay the mushrooms in a large flameproof roasting pan, gill side up. Drizzle with the olive oil and use your hands to get them all good and coated with oil, then season with salt and pepper. Scatter the garlic and rosemary around the pan, between the mushrooms. Pour about three-quarters of the bottle of beer over the mushrooms. Don’t drink that last bit! Seriously, you will need it right at the end.

Nature is never the same twice; this inconsistency requires adaptability. There are limitless problems in the world. If we think like a machine we only find ourselves with the same problems. The problems are there because we haven't adapted a solution; the only way to find a solution is to think outside the machine. This thinking is necessary to a natural food system. There are no two vegetables that are the same, no two days of cooking that are the same, no two humans that are the same. Industrial systems give us the same ingredients every day, through all the seasons. When you put square shapes in square spaces, you don't understand the circle. Your thinking becomes linear and you can't adapt. When you adapt, your mind is able to make connections and find solutions to the unpredictable nature of real food.

Nature is never the same twice; this inconsistency requires adaptability. There are limitless problems in the world. If we think like a machine we only find ourselves with the same problems. The problems are there because we haven't adapted a solution; the only way to find a solution is to think outside the machine. This thinking is necessary to a natural food system. There are no two vegetables that are the same, no two days of cooking that are the same, no two humans that are the same. Industrial systems give us the same ingredients every day, through all the seasons. When you put square shapes in square spaces, you don't understand the circle. Your thinking becomes linear and you can't adapt. When you adapt, your mind is able to make connections and find solutions to the unpredictable nature of real food.

The consciousness naturally spots between the two patterns a teleological impression that appears to aspire towards an involuted and intricate order. The organic plant achieves this mysterious becoming better than the non-organic one…