By Sarah English and Joe Carrel, Buffalo Exchange HQ (with photos by Sarah and Stephanie Lew)
Hi! My name is Sarah English and I love Buffalo Exchange, because of their recycled earth-friendly atmosphere! I completed a degree in Horticulture and have worked in Buffalo Exchange’s Accounting & Payroll departments for the past five years. Though my job is pretty schedule-oriented, composting doesn’t have to be!
1. Start inside, with food waste collected in a small counter-top kitchen compost collector (think stems, apple rinds, and things that rot in your fridge)
2. Empty the compost container every other day (and rinse it out)
3. Wet down the compost once a week, and mix it well to keep it oxygenated
ANY SPACE CAN HAVE COMPOST!
Compost can be in a pile or in a container – as long as it has ventilation and is in a location that gets sunlight, you’re good!
BROWN & GREEN
A healthy compost file needs about a 4-to-1 Carbon to Nitrogen ratio:
Carbon (Brown stuff): dead things, the “fiber” for the pile (leaves, sawdust, dried weeds)
Nitrogen (Green stuff): activates heat when breaking down (coffee grounds, vegetable scraps)
Mix scoops of compost into the garden to fertilize plants naturally.
Processed scraps are lovingly called “Black Gold,” because it’s so valuable to gardeners!
DID YOU KNOW?
Things most people don’t realize can be composted (in moderation):
Paper towels, paper bags, torn up small cotton clothing, egg shells, even hair (human or animal)