Presentation by Lee Reich (MS, PhD, researcher in soil and plants for the USDA and Cornell University, decades-long composter, and farmdener*):
Learn the why and the how of making a compost that grows healthy and nutritious plants, everything from designing an enclosure to what to add (and what not to add) to what can go wrong (and how to right it). Don’t bother stuffing old tomato stalks, grass clippings, and leaves into plastic bags; just compost them! The same goes for kitchen waste. Learn what free materials are available for composting. “Bring” your questions about this important topic.
Also covered will be the best ways to use your gourmet compost. Good compost is fundamental to good gardening; it put the “organic” into organic gardening, making healthy soil and healthy plants.
Whether your interest is to produce a material that’s good for your garden or to recycle kitchen and garden waste, this workshop will teach you all you need to know to make good compost.
Space for this workshop/webinar is limited so registration is necessary. Sign up soon to assure yourself a space.
Date: September 23, 2020
Time: 7-8:30 pm EST
Register for this webinar at:
After registering, you will receive a confirmation email containing information about joining the webinar.
*A farmdener is more than a gardener and less than a farmer.
A little late for the webinar, but maybe you can address this topic today if you have a chance.
Stiil waiting for the humanure book to arrive….
If my slow build finished looking compost never gets beyond about 110F, can pathogens in the horse manure component of the compost actually be taken up into say, kales, broccoli, lettuce, zukes, etc…. I doubt it, but I have no science behind my intuition.
Probably no problem as long as you wait to use the compost until all signs show that it’s finished. Even then, plants do not take up these pathogens. If there was a danger, it would be their splashing up onto the leaves.