General – Page 203 – Crazy About Compost

New DuPont Herbicide Will Contaminate Compost (article)

By Ken McEntee June 17, 2011 In reply to the U.S. Composting Council’s (USCC) request for a special review of the registration for the new herbicide Imprelis, the U.S. EPA Office of Pesticide Programs said it is seeking the advice of legal council about the matter. Imprelis, made by DuPont, can survive the composting process and remain active in a finished compost product. The product label specifies that clippings from lawns treated with Imprelis should not be used as a mulch or placed in a compost pile. Imprelis has been registered in every state except California and New York for use by licensed applicators on lawns and other turf areas for control of broadleaf weeds like dandelion, clover and plantain. The Composting Council of Canada said it doesn’t appear that…

The Clash of the Composts! (youtube)

httpv://www.youtube.com/watch?v=avwvJ1NOKcE Here's the results after three weeks of anxiously watching basil grow. In order from awesome to least awesome: Tea leaf compost, tumbler compost, commercial compost, worm castings, no compost. The obvious conclusion is that compost is better than no compost. Not only is it a fertilizer and soil conditioner, but it allows soil to maintain its nutrients and while supporting essential bacteria. Are you surprised by the results? I thought that the worm castings would come out on top. I think I could have waited longer on my worm castings, though...same with my tumbler material. I'm going to try the experiment again in a few weeks with all fresh batches of material, and maybe I'll add some other soil types while I'm at it (know anyone with grub compost?).…

US Restaurants Recycling Without Reservations (article)

More than three out of five U.S. restaurants recycle glass, cardboard, paper and other materials, which scores big points with their customers. Nearly two-thirds of patrons want to eat at restaurants with recycling programs in place, according to a new survey from the National Restaurant Association. Eighty-five percent said they'd even lend a hand by sorting quick service recycling items into the appropriate bins, if provided. "Patrons want to go to these places that recycle," said Chris Moyer, the NRA's director of Conserve Solutions for Sustainability. "I can't put a dollar sign on that goodwill, but there is a value there." Restaurants most frequently recycle paper and cardboard, while 13 percent said they compost their food scraps, a finding that surprised Moyer. "What's encouraging about it is that it's something…