Compost Culture

By Camo, Compost Coordinator

As many of you will know, Digbeth Community Garden and The Warehouse building are under threat of a compulsory purchase order.  In the light of this we are making an effort to tidy the garden of accumulated rubbish to show it at its best. There are a stack of unwanted pallets – free to anyone who can use them.

The heat means the compost bays need weekly watering (microbial life, like every life form, needs water to thrive).  As I write there is light drizzle in the air, more please! The regular volunteers have composted all the Bokashi buckets from the cafe. Bokashi uses fermentation as a pre-composting kick-start for microbes to do their amazing work.

Fermentation is on my mind as I’ve just returned from a weekend course about Bio-fertillisers.  Amazing people and huge amounts of inspiring information to improve our composting and growing.

Come and say hello at The Hippodrome as part of the Big Weekender (Aug 29-31).  I’ll be with another member of Compost Culture’s team, encouraging more food waste composting to regenerate soil, build food system resilience and avoid the methane produced by food