By Michelle Bradley

I remember when Java first schooled me on what composting was. We were standing in our galley kitchen in our apartment on Valley Street. He held up a banana peel and said, “See this? This can turn into soil.” I remember thinking, “What the heck is he talking about? How can a banana peel turn into tiny particles of dirt?” I just didn’t get it. Perhaps my naivety about composting was due to my upbringing in the concrete jungle, where the only thing I saw decaying were the carcasses of rodents littering the city streets. In fact, it was actually this reality that helped catalyze our move to the ‘burbs – but I digress.

The process of composting is literally and figuratively wild by nature. It involves the simplest of ingredients: air, water, nitrogen and carbon. Ingredients found freely in our forests and our fridges. Creating the right balance of these things is part science, part art, with a heavy dose of patience mixed in. Your compost recipe can involve anything from shredded newspaper to broccoli gone bad. Dryer lint, wine corks, fireplace ash can all participate in the creation of this miracle, and we do think of it in just that way

But what really makes this whole thing wild are the invisible heros– the microbes. There are billions and billions of them living their best life in just one teaspoon of compost. They are the soul of our soil, strengthening it with nutrients and turning it into an energy filled life force. Pretty wild, right? 

If this little snippet about composting has gotten you intrigued to learn more, we invite you to check out our website at javascompost.com and follow us on IG, Facebook and Tik Tok @javascompost. We’re always here to answer your composting questions and love to hear from folks interested in taking the leap into this wild world, where your trash turns into treasure. Don’t waste your waste

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