Lessons From The 'Worm Whisperer'

Today, I met the "Worm Whisperer" of Oak Park.

She's only been worm composting for a year, but this woman knows how to get the most out of garbage.

The Worm Whisperer nickname came from a fellow classmate this morning after our instructor, Theresa, informed us that she can tell when the compost mixture is too wet because she can hear the worms.

I suppose it's not that surprising. When you have more than a pound of worms -- that's about 1,000 infant to full-grown red worms -- it makes sense that there would be some noise, at least to a trained ear, if they're sloshing around a tub of mud and decomposing veggies.

Think that's gross? You don't know the half of it. Worm composting is not for the faint of heart. It's a more involved process than I was expecting. And I'm absolutely thrilled that I'm doing this.

It'll take about three months before I can start harvesting the soil from the bin I assembled in class at the Oak Park Conservatory. But I expect my veggies will love me for the effort. These slimy creatures will be creating some primo fertilizer and something called vericompost tea.

This is not a drinkable concoction. But apparently perennials drink it up and show their gratitude with abundant blooms.

Getting started with worm composting is pretty easy and most of the supplies are likely readily available.

Here's a step-by-step if you're looking to find a year-round way to compost kitchen scraps and have a constant supply of high quality soil for houseplants and gardens:

Supplies:

10-gallon tote, dark color

Drill w/ quarter inch drill bit

1 pan to catch any drippings from the bin (and something to slightly elevate the bin above the tray, like blocks or old plastic apple sauce containers)

Two sections of newspaper, wet and torn into long strips

Four large handfuls of moist stringy moss

12 cups of moist potting soil

1 pound of red worms


Steps:

1. Drill holes in the sides, top and bottom of the tote to create good airflow and drainage.

2. Tear up strips of newspaper until you can't see the bottom of the tub.

3. Mix in the moss.

4. Mix in the soil.

5. Add worms and some veggies.


That's it for the mechanics.

I learned all sorts of tips about what's particular good to compost, what the worms
like most of all (watermelon and cantaloupe rind) and least (anything acidic, especially pineapple and onions).

Now the challenge will be working in a composting routine. I'm still not used to having food waste on my counter. I'll probably get a container for it. But for now and while I wait the week before I give my worms their first feeding, I'm taking Theresa's advice and throwing kitchen scraps that don't make it to the guinea pig, into a freezer bag. Apparently the freezing will help move along the decomp process anyway.

Theresa also recommended a book I may need to pick up, "Worms Eat My Garbage" by the "Worm Woman" Mary Appelhof.

Next up: outdoor compost.

There are no classes on this topic yet at the Conservatory. But Theresa's working on it, along with her push to get beekeeping okayed in the village. Can't wait.

First Step Toward Zero Waste: Composting

One of my resolutions this year is to waste less, including the scraps of food I run through the garbage disposal, throw in the trash or feed to the guinea pig.

The best and fastest way I can see accomplishing that goal is to compost. So on Saturday, from 10-Noon, I'll be in a zero waste worm composting class at the Oak Park Conservatory.

I'm told that by the end of the two-hour program, I'll have learned how worms can convert my family's fruit and veggie scraps into compost for houseplants and outdoor gardening spaces.

Plus, for a $40 fee, I'll get my very own starter kit: "Each participant will take home a completely assembled worm farm ready to compost your kitchen waste."

I'm only a little scared.

But soon, I will shed a little of my virtual farming persona, as I'll be in the worm farming business.

Worm compost bench photo from wabisabi2015's Flickr photostream.

Vacant Lots in New Orleans Join Growing Urban Farming Landscape

I've long known about the urban farm project by Hantz Farms aimed at reclaiming blighted Detroit blocks and turning them green.

But a similar effort is underway in Hurricane Katrina-ravaged New Orleans, something I learned about in my latest e-news alert from American Farmland Trust.

Villere Urban Farm is based in the city's Lower Ninth Ward and is turning vacant lots into urban farm plots to feed the neighborhood. The not-for-profit is already beginning to develop a community supported agriculture model.

It looks like a temporary solution, or at least that's how this is being presented on Villere's site:

After meeting with several elderly property owners, its become clear that rebuilding all of their properties, including rentals, has become momentarily impossible. Unwilling to sell their land to the unknown intentions of buyers, these residents have agreed to lease their properties to lowernine.org for nearly nothing in exchange for maintaining the properties and developing them into intensive garden space, much like a farm.

It's a fantastic and monumental land restoration project. After all, the project won't work until the land is cleared of debris and the soil is healthy enough - clean enough - to safely grow food.

It's been a while since I've been to New Orleans. I went not long after Katrina to report on how the justice system was rebuilding in the aftermath of the devastation.

There's been much progress in the region, but so much work to do. It's encouraging that this urban farming effort seems to be catching on.

It could be an integral part of the city's rebirth.

Photo: Cold frames made from old windows on Villere Farm in New Orleans.

What's Indiana's Signature Wine?

I've been hearing more and more about a hybrid grape that's being promoted as producing the "signature wine" of the Midwest: Traminette.

Because it's so well adapted to the Midwest climate, and has been around literally since before I was born, surely I've had it in some form and hadn't realized it.

Anyway, I wasn't fully aware of its existence until I read about it a few weeks ago on a new Local Beat blog, The Case for Local Wine.

Then today, I got an email from Hoosier Outsider tipping me off to a website devoted to promoting the hearty variety: Try on Traminette, Indiana's Signature Wine

I'm going to try not to dwell on the awkwardness of the site, like the part where it says, "Traminette is a spectacular wine for college students looking to flirt with their young adult professional side." What?

Anywho...the site offers some useful information, like that the Traminette is a hybrid -- a mix of Gewürztraminer and J.S. 23-416 -- from Cornell University's Grape Breeding Program.

And, happily, the site lists wineries that are producing Traminette labels, including Brown County Winery, Easely Winery, Huber Orchard Winery & Vineyard, and Oliver Winery.

I used to be a dry red wine only -- hold the sweet stuff, pass the Chianti -- kind of girl. But my tastes have changed and the lighter, fruity Gewürztraminers top my list, followed by Rieslings.

I look forward to hunting down the Traminette grapes from some of my favorite Hoosier labels.

Student Envisions Verdical Farm With Interactive Media

Check out this intriguing design project from a University of Manchester student who envisions a meld of vertical urban farming and broadcasting.

The project Urban F@m.i.n. (Urban farming and media interactive networks) was developed by Jack O'Reilly, who rightly asserts, that sustainability can be achieved, but "cannot survive without promotion."

And that promotion needs to happen through current media outlets.

He achieves this by melding a vertical farm with a broadcast studio.

Vegetables and fruit are hydroponically grown, drawing water from a canal.

In O'Reilly's student statement, he notes that "One of the key points of the scheme is to teach people about sustainable approaches to living. An exhibition space with a ‘hands on learning experience’ allows people of all ages to learn about possible new technologies for the ‘future city’ before seeing them in use on either the farm or TV studio."

Cool.

Straw Hat Tip: Green Muze

USDA Defines 'Organic' on Milk and Meat Packaging

If you've ever wondered what that word "organic" means on your milk jugs and meat packages, the USDA has narrowed the definition for you.

On Friday, the department announced new rules that say cows producing so-called organic milk and meat must spend at least four months a year grazing on pasture. In the past, the rules only specified that animals have "access to pasture," the Los Angeles Times reports.

But the new rules are more narrowly tailored and specify that 30% of the animal feed must come from grazing.

I agree with Ag Secretary Tom Vilsack, who said in announcing the new rules that "Clear and enforceable standards are essential to the health and success of the market for organic agriculture."

But I'm not sure I agree with this followup statement, "The final rule published today will give consumers confidence that organic milk or cheese comes from cows raised on pasture, and organic family farmers the assurance that there is one, consistent pasture standard that applies to dairy products."

It's for sure better to have clearer rules. But 30%? Is that the best we can do? What happens during the rest of the year?

Maybe it's the best we can do for now. This is indeed a good first step.

And at least for now -- or by next June which is the deadline for farmers and ranchers to comply -- consumers can be assured that "organic" labels on meat and milk mean that, at a minimum:

• Animals must graze pasture during the grazing season, which must be at least 120 days per year;
• Animals must obtain a minimum of 30 percent dry matter intake from grazing pasture during the grazing season;
• Producers must have a pasture management plan and manage pasture as a crop to meet the feed requirements for the grazing animals and to protect soil and water quality; and,
• Livestock are exempt from the 30 percent dry matter intake requirements during the finish feeding period, not to exceed 120 days. Livestock must have access to pasture during the finishing phase.

Straw Hat Tip: Twitter.com/agville

Inspectors Destroy Thousands of Dollars of Food at Shared Kitchen

Chicago health inspectors have destroyed thousands of dollars of food belonging to a pastry chef and catering business that didn't have their licenses in order at inspection time.

Inspectors visited Kitchen Chicago, a culinary incubator for emerging chefs, last week and again this week.

I'm a big fan of the shared kitchen concept. The arrangement makes it more affordable to start a food business because those who share space don't have to invest in the commercial-grade infrastructure required to prepare food safely.

But what Chicago inspectors made clear over the past few days is that even with a commercial grade kitchen at a chef's disposal, business licenses still need to be in order. If not, all food on the premises could be considered suspect.

What I don't understand is why there seems to be such a huge disconnect in what the foodie entrepreneurs thought was the right path and what the city code required.

There appears to be conflicting information and codes that make it more difficult for small businesses to share space like this. For instance, business license applicants involved in the inspections told the Chicago Tribune initially that multiple business licenses couldn't be issued to the same address.

Alexis Leverenz, who owns Kitchen Chicago, told the Chicago Tribune that one inspector said that her walk in cooler would need to supply separate locked areas for each client to prevent them from sabotaging one another's food. The director of food safety later said that wasn't true.

"There is still a big disjuncture between the bosses of these departments and the people on the ground," said Flora Lazar, owner of Flora Confection, one of the businesses that had food destroyed. "We just want them to be consistent with their rules and to let us see the code so we can follow it."

Food Activist Mark Winne Headlines St. Louis Food Summit

Connecticut food activist Mark Winne, who has long advocated for policies to fight hunger and make farm-fresh, organic food available to low-income residents, will be speaking at next month's Food Summit 2010 in St. Louis.

The summit is being organized by the Healthy Youth Partnership, which is looking for ways to combat childhood obesity.

Winne will appear twice, first on March 3 to read from his book, "Closing the Food Gap: Resetting the Table in the Land of Plenty," at a pre-summit reception.

Then on March 4, he'll be the featured keynote speaker.

If you're interested in tracking the development of food system policies in the St. Louis area, this would be a great way to connect with the key players.

No doubt that farmers in downstate Illinois will benefit from a stronger farm-to-table system in such a large urban area.

Processed Food Mishap

Tonight, I was rushing to try to get supper on the table. I was a little behind because we had to go to the polls to vote (conveniently located where we pick up our Future Farmkids) this evening.

So when I got home, I set to making supper: baked chicken w/Spice House's Milwaukee Iron Seasoning Rub, Nature's Way Rice-A-Roni and broccoli.

When time came to put the seasoning packet in the rice, I was multitasking - reading directions and opening the seasoning packet.

Next thing I know...I'd poured a packet of hot chocolate mix into the cheesy rice. Voila, a new invention, choco-cheesy rice.

I was horrified. The kids were delighted.