I’m so excited for today’s post because I get to merge two of my favorite subjects: Kitchens and Sustainability. Quite frankly this post is long overdue. But I’m not going to lie- between the move, starting a new and wonderful job adventure that is putting us farther on the path to success, and wedding planning I have simply not had enough hours in the day to give this topic the amount of space that I think it deserves. I think sustainability and being environmentally minded is one of those topics that everybody should be discussing and the kitchen is frequently a stressful area for families between day to day chaos and the rising cost of groceries; but it’s also ironically one of those places that is easiest to trim things from- metaphorically speaking, if you know what to do.  

So come, my little ducklings, and let me share my knowledge- because Mother knows best! (Insert catchy Disney song here). I am a believer that the little things are what give you big returns, so let’s talk littles in the kitchen! Some of these I think will surprise you with how innocuous of a change they are; but it’s the trivial things we do mindlessly that make the biggest difference. 

1. Scraps!

This is my number one “Big” little. Taylor touched a bit on this in her ComPosting (ha! see what I did there?) If you missed that post- check, it out {here} there’s a ton of valuable info in it. But I want to elaborate a tidbit on it. whilst many of your kitchen scraps CAN get composted, there are a select few things that have BETTER uses than compost. Uses that go right back into your kitchen to save you money while being environmentally friendly. These scraps include carrots, celery, onions, parsley, and any form of bones- beef, poultry, even shrimp casings and clam shells. These, I store in a small tub in my fridge for the veggies and the freezer for the meat bones/ scraps. When I have enough, I throw it all into a large stock pot with water and boil it into the best stock you’ll ever have, then it can be used for anything you’d use stock for. I also do this anytime we have a turkey (at the holidays) or a rotisserie chicken, you just boil the whole carcass with the veggie waste from your stuffing and go. If you’re short on space, you can even cook it down really far until it’s concentrated and then freeze it. If you want a super basic stock recipe that anybody can do, click HERE. 

2. Grow your own veggies from scraps.

This can take a bit more space and planning obviously. BUT it can hugely cut down on your carbon footprint and in theory, can make a large impact over time in “single crop farm” system; which has been proven to be very detrimental to the environment and the nitrogen cycle. some of the easiest to learn to regrow are lettuce, onions, peppers of all varieties, and cucumbers. We’ll be going more over that in future posts- so keep your eyes peeled. It will also save you money on your grocery bill after the initial investment. 

3. Mindfulness with your kitchen utensils.

This one is a bit more abstract- but hear me out. Kitchen upgrades, small wares, the age of plastic, and a serious case of FOMO combined with the human need to have the “latest and greatest” of whatever is on the market has led to a “disposable culture” that is altogether blatantly wasteful with little to no regard for the consequences. I have even seen people forget Tupperware’s in their fridge and not feel like cleaning out the goo inside, so they’ll throw away an entire, perfectly fine Tupperware. “It’s just one.” you say. but when you have 55,000 people (and I’m being incredibly conservative here) do that- that’s a lot of plastic. So, when I talk about Mindfulness in your kitchen utensils, I’m meaning think about the longevity of the tools you’re using. I’d rather have one or two things that cost me more money but will last forever than have to replace 30 of something else because it doesn’t last as long even if it’s cheaper. Now this doesn’t mean go out and swap everything in your kitchen- that’s just as wasteful. and it doesn’t mean live beyond your means- that’s a slippery slope. But it does mean be mindful of what you’re choosing as things wear out and you need to replace them; start to be more intentional and more informed as a consumer. here are some of my favorite “eco-friendly” kitchen tools (some might surprise you). 

• Wooden spoons and spatulas vs plastic: I own 1 plastic spatula, because there are some specific things (like candy making) that you can’t use wood for. but otherwise, I prefer wooden. BUT here’s the caveat: Bamboo is porous and can absorb flavors and odors and wears down faster- though it is fast to regrow, and therefore marketed as a ‘sustainable’ material; but not all sustainable things are created equal. Personally- I prefer Teak. Teak is a hardwood that is non-absorptive, won’t get little wooden fuzzies on them, and will last you FOREVER. next time you go to replace your tools- take a look. 
• Stainless steel over plastic: this is just due to breakage. They will last longer, you don’t even have to consider BPA and contaminates, the material is recyclable at the end of its life, and easier to keep clean. 
• Knives: This one is hard, because knives can be pricey. But if you invest in the right set of knives- they will serve you for the rest of your life. cheap ones are prone to breakage and chipping and the need for repairs. as an example, when my grandfather was a meat cutter, he bought himself a VERY nice set of carving knives and French knives. They got prodigious use for probably 30 years before he retired and then continued using them for personal use for another 30 years; and whilst I do have my knives from culinary school- I’ll be honest, they’re in storage for when my grandpa’s knives eventually die. My grandfather passed away in 2017, I inherited his knives and they’re still kicking.  
• Cutting boards: Again- Plastic or Mylar may be ‘sturdy’ but they have a higher carbon footprint and eventually will land in a landfill. HARDWOOD cutting boards- again, I prefer teak. These require a bit more upkeep; but they look nicer, they last longer and they’re better for the environment.  
• Analog vs digital: Sounds wacky. What do I mean by digital vs analog? When it comes to your smaller electric/mechanical kitchen appliances (blenders, crock pots, rice cookers, pressure cookers, toasters, toaster ovens, air fryers etc.). Being eco-friendly doesn’t mean not using them. They’re useful things, especially for those of use that are short on time; it means being smart about how we use them and what we purchase. Prior to the advent of everything “instant” a lot of these products existed but in more mechanical or “analog” forms. Here’s the biggest clincher with digital appliances and screens: They wear down faster. Which means you have to replace them faster because ‘repairs’ are not always practical or possible. things with “push buttons” and smart cookers etc.- if the digital wiring components malfunction or wear down, fixing them is almost impossible or so expensive that cost wise you may as well buy a new one. but the older mechanical ones can usually be easily repaired, or parts replaced. It’s almost like dealing with a mechanic for a car: the mechanical bits are easy to fix, if it’s a problem with your wiring harness- you’re both going to be swearing. I still use a push lever toaster; I prefer crock pots to quick cookers 90% of the time. My toaster oven is electric but it’s not digital (don’t confuse the two) same with my blender. Just think twice before you go buy your latest and greatest. 
• Nonstick pans: Not all non-stick is equal. If you’re a kitchen nerd, then I am sure you know that sometimes you buy non-stick only to discover it was a cheap coating and it peels within months and you’re angry and annoyed. If you want non-stick, invest in some Hex-Clad pans and learn to take care of them. Alternately- copper is great and will last forever and they heat evenly and quickly because copper is a great conductor. For everything else I use cast-iron, which WILL last you forever.  

4. Change the framework of your diet.

This is where I lose some people. Please take a deep breath and open your mind for a few moments. If you are reading this, I am hoping it’s because you are either passionate about sustainability or interested in the subject as well as passionate about food. If you’ve tuned into the blog previously then you’ll know that those are two of my favorite topics. You’ll also have heard me cite Michael Polan’s Masterclass on food. The modern food chain has become incredibly automated, overproduced, and over processed. in addition to that; food ethics plays a huge role in the food chain as well. I will be doing future posts more in depth on the food chain, and ethics in the near future starting with the ‘dirty dozen’ so I’ll be brief here- but in summary: changing the framework of your diet does not mean going ON a diet. It means changing the core structure of your diet and being a mindful consumer.  

Many Americans in particular eat far too much meat and a heavily processed diet. whilst there is a growing wave of plant-based movement, the overwhelming majority is still a meat and potatoes culture. This is where I tell you to take deep breaths. I’m not telling you to go vegetarian. I’m certainly not telling you that you have to go vegan. I am an omnivore- genetically and morally. BUT everything in moderation. And most people do not eat a moderate amount of meat, they eat A LOT of meat. Again, I cannot urge you enough to take Michael Polan’s master class on food and I am excited to expand on some of those topics coming up but in the meantime- the bones of the rules are: reduce your animal protein intake, increase your plant intake, be aware of who is growing your food and how, and if you can’t pronounce it- don’t eat it (this means the processed foods, the box dinners etc.). 

I promise, I will help you break this down in the coming months- it sounds complicated and like a lot but it’s not.  

5. What foods are you buying?

Are they sustainable? Are their ingredients sustainably sourced? This one is fairly straightforward, and it does overlap a bit with changing the STRUCUTRE of your diet. However, this is where we’re really looking at not only who grew it but also what was used to grow it as far as fertilizers, pesticides, what the animals were fed with, what the carbon footprint is, what the farming practices are. This is where you get up close and personal with the underbelly of the food industry. Things will surprise you (both negatively AND positively.)  

I hope this gives you some generic building block knowledge and sparks some new questions and thoughts for you. I’m so excited to continue this topic with you in the future as these are things that we plan to integrate into the fundamentals of our brick-and-mortar location and our company culture as we grow.  

All the best,  

Mikaela 

Hey Garden Guru’s! Let’s talk dirty for a moment….

It’s Spring and even the cooler parts of the world are defrosting and sprouting. Here at the guild home that means we are refreshing our gardens and that means really making sure we have healthy dirt. That is right!

DIRT. SOIL. EARTH. THE (sometimes) BROWN STUFF YOU WALK ON.

Soil really is a living ecosystem and needs to be kept healthy to have a thriving garden. You can either spend money and buy fertilizers and compost and a whole slew of things from the store OR keep reading and find out how to compost at home for an eco-friendly way to boost your garden whether you are on a farm or in urban setting.

WHAT IS COMPOSTING?

So, the short and skinny of it is that composting is you taking scrap organic matter and speeding up its decomposition to give you nutrient rich soil. The more in-depth science-y answer is that it is a controlled, aerobic (needing oxygen) process where microorganisms feed on materials (brown’s, green’s, and water) and digest them down into compost. However, you want to define it, if done correctly, you end up with a dark, crumbly, earthly smelling material that your plants will love.

WHY COMPOST? PROS AND CONS

Let’s talk about why you should compost AND maybe why you shouldn’t. I know I said let’s talk dirty, but I won’t do you dirty. There can be cons and things to look out for when composting and I like to play devils advocate sometimes.

Let’s start with the pros and why we love composting in our own home. The first reason is usually why people start composting in the first place; improvements in soil quality, nutrient density, and structure. Most people who compost have a yard or garden and they are doing this to augment that. Composting is organic, can cause higher yields in crops, and is rather cheap as it uses what you are already throwing away. This brings me to my next pro; it cuts down on waste. This means less trash pickup needed and is also a very eco friendly way to reduce your carbon footprint. Composting also makes for an easy educational tool for your kids. Lastly, composting honestly just makes me feel good like I am doing something to give back to mother nature and allows me to soak in some homesteader vibes even when being stuck in the city.

Next let’s touch on cons. I do want to mention that some of these are worst case OR if you aren’t composting correctly but they do deserve a mention. The reason it looks so big is because I touch on a couple of those fixes. Let’s start with the fact that it does in most cases require an initial investment. This is either in you digging a large hole to compost in or purchasing bins or lumber to build compost boxes. The good news is that if you are a serious green thumb (or want to be), spending the extra money/time up front will pay off in the long run. Next is that the efficiency and quality of your composting depends on multiple factors… but mostly you. It does require some work, knowledge, and monitoring. You need to make sure it is aerated, kept moist, and that the proper types/amounts of materials are included. If you have too much or too little of certain nutrients it can cause smells, slow down the decomposition, or even reduce the effectiveness of the compost. The silver lining to this con is that this is super easy to learn about and some trial error will make you a pro in no time. Also, the whole point is that we will help you know what to compost. Some other things to just consider when thinking about WHERE to compost is that it does require space and at the end of the day you are decomposing organic matter which can cause the spread of disease, be a fire hazard, attract pests (rats, snakes, bugs), look gross or smell bad which is unpleasant for you but can also cause neighbors to complain. It takes some planning on where it is placed and how to keep it covered/contained so that it doesn’t become the neighborhood biohazard eyesore. Lastly, composting isn’t a fix all. You can’t compost every single organic thing (like meat/dairy) and it won’t always provide everything you need to garden (will depend on the already existing soil if anything else is needed).  

HOW TO COMPOST: THE DOES AND DON’TS

There are two main types of composting:

• backyard composting in a bin or pile
• vermicomposting using worms to break down materials

Within those two categories though there limitless variations! Indoor and outdoor options, bins, cages, pits, keyhole gardens, manual, automatic… you get the point. I am NOT going to get into all the types and pros/cons of the different types (maybe in the future?). I am going to do is start with the basics; What backyard bin/pile composting and vermiculture have in common. Most of the process and “Ingredients” for composting are the same regardless of which route you choose to take. You need the following:

Organic Material (Brown’s vs Greens)

We are actually going to break this down into 2 different categories.

1. Browns (Carbon or C rich materials): This would include dry leaves, plant stalks, and twigs that the microorganisms eat. 
2. Greens (Nitrogen or N rich materials): This includes food scraps, grass clippings, and some manures which will help keep the heat in your pile at ideal conditions for material breakdown. 

Ideally we want to have a C:N (Carbon: Nitrogen) ratio of 30:1. This means that you want more Carbon heavy materials than Nitrogen heavy. You do not need to be this precise and start calculating like crazy but it is nice to have some browns and a bit of dirt handy to layer in when you add greens. This will help maintain ratios AND bury the compost that will tend to draw pests.

If your ratios are off here are some things you might see:

• too much Carbon rich browns will not provide enough Nitrogen for microbes to eat, the process will stay cool, and the breakdown will slow. 
• too much Nitrogen rich greens will cause the compost to become slimy and smelly. 
• having too many exposed greens with no cover OR having some non-compostable items such as meat, bones, fish or bread will attract rodents and other pests.

Water (Moisture)

The microbes and worms need the moisture to survive but too much water can turn it into a slimy, stinky mess and have it growing molds, pathogens, or mushrooms. The pile or bin needs to stay moist but not wet or drenched which usually means it needs to stay covered. A tight fitting cover will help maintain steady moisture and has the added benefit of keeping stink in and rodents out. 

I like to check my moisture once a week. 

• if the pile is too dry I will add moisture and turn it (also adding aeration) or else the activity in the pile will slow down. 
• if the pile stinks OR it is wet enough to squeeze moisture out, it is too wet or needs more air circulation. Add more dry brown’s to help absorb the water, turn the pile, and allow some covered ventilation to help evaporate some of the excess
• if the pile is too cool to the touch, add water to the pile or bin as that is also a sign of low moisture. 

Air (Oxygen)

Your pile needs to stay aerated so that the worms and microorganisms have enough Oxygen and the air will help regulate the temperature and moisture of your pile/bin. Having it at the correct temperature/churned will also help kill weed seeds and disease organisms as well as discouraging pests from moving in. If I haven’t had to churn it for my weekly moisture check, I definitely churn it every 2 weeks. You do not want to do so too often no matter how tempting it can be. churning too often can actually slow the process down. 

Time

Here’s the thing… composting takes T-I-M-E (unless you have one of those cool countertop machines). But how much time it takes is up to you and how much effort you want to put in. It could take a couple months to a couple years. The more you make sure conditions are ideal when it comes to C:N balance, moisture, and oxygen the quicker the process will go. Is our pile cold and dry? It will eventually break down but it could take a long, long, loooooooong time. 

Above and beyond all that, here are a few more tips and tricks:

• DO monitor the progress of your compost. it could be quicker or slower to mature. It will have shrunk down, have no visible food  scraps. It should look loose, dark, and crumbly. Sometimes it is necessary to sort out ready from not quite mature compost. 
• DO consider where you are putting the compost. Will it be inside or outside? Most likely you want it away from the house and in the shade to keep it from stinking up or drying out too quickly. The South Carolina Office of Solid Waste Reduction and Recycling has a great pdf that covers how to decide what type of composting would be a good idea based on what you are working with. (https://scdhec.gov/sites/default/files/Library/OR-1705.pdf)
• DO shred, chop, etc. Items broken down will break down quicker. 
• DON’T just use the compost pile as a trash can. There are plenty of things that are NOT good to compost. 
• DON’T assume that it should be composted if you aren’t sure. Look it up! For example, a lot of outdoorsy people know that ash is good for plants and that is why smaller forest fires revitalize forests and lead to a lot of new growth. BUT in composting you do not want a lot of ash. Charcoal ash can contain heavy metals and ash from wood burning stoves in large amounts can raise the pH too much. My point is… RESEARCH!
• DO look up more information. There is a lot out there to find for free online. A couple good resources are:
  • Cornell’s School of Integrative Plant Science
  • The EPA
  • The Institute for Local Self Reliance
  • The North Carolina State Extension

That’s it! That is all it takes. With a little planning and an initial investment you can create a sustainable, feel good project that gives back to your eco footprint, saves waste and money and isn’t expensive or overly work intensive to maintain.

Go make some dirt!

Taylor