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Speaker 1: Hey, everybody, Chuck here with another edition of our think

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Speaker 1: Spring playlist, and right now this is something you should

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Speaker 1: all be doing, which is composting, and you can learn

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Speaker 1: a thing or two about it in this episode. Composting

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Speaker 1: colon Nature's most interesting process. It's really not too hard

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Speaker 1: and it really means a lot, so give it a shot.

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Speaker 2: Welcome to Stuff you Should Know from HowStuffWorks dot com.

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Speaker 3: Hey, welcome to the podcast. I'm Josh the Man Clark.

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Speaker 3: There's Charles W. Chuck Bryant, and I think I'm neglected

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Speaker 3: to say last time you did. Guest producer Nola is

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Speaker 3: with us.

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Speaker 1: That's right. So if you listen to the Shroud of

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Speaker 1: Turin episode and.

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Speaker 3: You're like, man, that's not was great.

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Speaker 1: Yeah, that was no thanks.

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Speaker 3: Nol this.

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Speaker 1: Show. Today, I've been replaying my one of my favorite

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Speaker 1: Simpsons jokes ever, it's over and over in my head.

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Speaker 3: I laughed already just hearing Simpsons jokes.

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Speaker 1: It was from the one of the Halloween episodes when

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Speaker 1: they did the Nightmare on Elm Street riff, these old

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Speaker 1: old ones where groundskeeper Willie was Freddy Krueger and he

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Speaker 1: turned into a I think like a shred or attractor

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Speaker 1: or something and ran over people or something, sure, and said, uh,

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Speaker 1: when you'd when you'd done, When I'm done, they're gonna

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Speaker 1: need to do a compost border them.

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Speaker 3: Oh wow, that is a bad joke.

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Speaker 1: Yeah, it was really good one of the I mean,

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Speaker 1: the Simpsons didn't get too punny, but that was a

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Speaker 1: that was a good one.

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Speaker 3: Well, anything goes on a treehouse before.

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Speaker 1: Yeah, you know, agreed.

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Speaker 3: So you know, there's a bunch of cities that have

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Speaker 3: kind of gotten woke to the idea that we should

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Speaker 3: be recycling or composting our food. Did you know that? Sure,

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Speaker 3: I saw a stat that said something like forty percent

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Speaker 3: of food gets wasted. But I got suspicious because I

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Speaker 3: also saw that forty percent of the stuff that goes

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Speaker 3: to municipal landfills or trash is food waste, which doesn't

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Speaker 3: necessarily mean it's wasted food, because I don't think you

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Speaker 3: would count like a banana peel as food waste. Is

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Speaker 3: wasted food waste? No, it's a box.

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Speaker 1: They're not counting food. Packaging is food.

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Speaker 3: No, But I think they're counting everything that has to

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Speaker 3: do with food that could conceivably be eaten as wasted food,

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Speaker 3: which is not the same as food waste. The point is,

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Speaker 3: the legitimate stat that I saw just about everywhere is

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Speaker 3: that if you took all the garbage that the United

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Speaker 3: States rose away into a landfill, forty percent of that

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Speaker 3: is food waste. And I'm sure some of it is

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Speaker 3: a whole cake some complete moron through a whole cake

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Speaker 3: away for no good reason.

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Speaker 1: I was on a diet.

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Speaker 3: Well that's actually a pretty good reason. But you know

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Speaker 3: what I'm saying, forty percent of all that trash is food.

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Speaker 3: The problem is you might say, well, who cares trash?

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Speaker 3: It decomposes. That's great, that's true. It does decompose, But

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Speaker 3: in the landfills that the United States uses, we make

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Speaker 3: sure they're anaerobic. Oxygen doesn't get down there, so a

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Speaker 3: whole different decomposition process takes place, and in a landfill,

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Speaker 3: in anaerobic decomposition, methane is produced. And methane is bad news.

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Speaker 3: Methane is something on the order of seventy percent worse.

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Speaker 3: I know, there's a much more scientific way to put it,

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Speaker 3: but it's seventy percent badter than carbon dioxide as far

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Speaker 3: as greenhouse gases go. Yeah, seventy percent more potent. How

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Speaker 3: about that? Yeah, okay, so you don't want methane. If

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Speaker 3: you have to choose between methane and carbon dioxide, you

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Speaker 3: want to go with carbon dioxide. And it just so

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Speaker 3: happens that if you compost food waste, mostly carbon dioxide

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Speaker 3: is produced. Methane's not. So if you're diverting this food

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Speaker 3: waste from the landfill, there's a whole bunch of different

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Speaker 3: stuff you're doing. Number One, you're saving all that forty

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Speaker 3: percent of the space for actual trash, So you're extending

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Speaker 3: the life of your land shirts. You're keeping all that

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Speaker 3: methane from being produced. And as if it couldn't get

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Speaker 3: any better, you are creating an amazing fertilizer that you

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Speaker 3: can use to grow. You could grow a tree out

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Speaker 3: of a shoe. This fertilizer is.

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Speaker 1: So good, the old shoe tree. Sure, uh, yeah, it's

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Speaker 1: We've danced around this a lot. We Well, you just

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Speaker 1: referenced our and I don't like to tootor on horns

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Speaker 1: a lot, But that Landfills episode was great.

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Speaker 3: Landfills, and don't forget the plasma incinerator one.

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Speaker 1: Yeah.

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Speaker 3: Great. Basically any of our waste management ones.

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Speaker 1: Are yeah, what else I think gorilla gardening. We touched

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Speaker 1: on this sum and a couple of others. We've mentioned

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Speaker 1: composting and to the extent where I thought we had

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Speaker 1: done one on composting, not yet, but we had not

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Speaker 1: until about five and a half minutes ago. And that's

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Speaker 1: a guess. So if you write and say like.

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Speaker 3: It was eight minutes, chuck, you're grounded.

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Speaker 1: So, like you mentioned, we did, I don't think these

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Speaker 1: numbers are accurate anymore. But we generate, let's just say,

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Speaker 1: a lot of millions of tons, hundreds of millions of

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Speaker 1: tons of trash, and about twenty five to thirty percent

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Speaker 1: of that is recovered through recycling, which includes composting, which

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Speaker 1: is good. But that number, if it was seventy percent,

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Speaker 1: would be amazing.

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Speaker 3: Does it include composting that that recycling number? Yeah, oh okay, yeah,

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Speaker 3: if it be seventy it'd be great.

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Speaker 1: Yeah, eighty, why not, Yeah, let's shoot for ninety.

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Speaker 3: Well, supposedly Seattle itself has a goal of something like

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Speaker 3: sixty to seventy percent of all of its trash being

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Speaker 3: recycled by the end of the year.

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Speaker 1: Of course they do, because Seattle does it right.

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Speaker 3: And they actually have compulsory mandatory composting now, like you

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Speaker 3: have to compost if you live in the city of Seattle.

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Speaker 1: Why don't I live there?

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Speaker 3: I don't know, I don't know. I asked myself that

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Speaker 3: a lot.

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Speaker 1: You know. Emily and I went for our two shows

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Speaker 1: ago on that lovely spring weekend.

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Speaker 3: Oh it was gorgeous and.

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Speaker 1: We stayed extra in Seattle and after we were like,

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Speaker 1: we're moving here. That's it.

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Speaker 3: It's a great town.

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Speaker 1: I've said it before on the show Dogs and Bars.

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Speaker 1: That was all it took.

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Speaker 3: Yeah, Dog Bartenders, but.

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Speaker 1: Again, Dog's plain poker again. It's easy to fall in

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Speaker 1: love Seattle on a perfect weekend in April.

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Speaker 3: Yeah, I hear it rains there a lot, though.

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Speaker 1: I'd still live there. That's a great place. And you

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Speaker 1: know what, you may see us again this year Seattle. Tease.

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Speaker 3: Tease, You're such a tease, all right.

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Speaker 1: So composting is great for a thousand reasons, but one

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Speaker 1: first and foremost is that it's not hard to do

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Speaker 1: and it's not expensive to do. No, if you just

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Speaker 1: want to be And there are many different levels of composting,

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Speaker 1: from big city programs to the home farmer that takes

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Speaker 1: it super seriously to just if you just want to

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Speaker 1: lessen the impact a little bit on your landfill, your

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Speaker 1: local landfill, feel like you're doing the right thing, and

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Speaker 1: get a little bit of nutrient rich goodness fertilizer to use.

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Speaker 1: You can have just a little, small, little composting operation

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Speaker 1: going on at your house.

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Speaker 3: Yeah, this is all. This is all you need organic waste.

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Speaker 3: And we don't even mean something that is like organic.

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Speaker 3: We mean like organic meaning it's composed mostly of carbon.

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Speaker 3: It was once alive at one point, right.

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Speaker 1: Yeah, and I made a poopy noise, which you can't

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Speaker 1: use poop.

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Speaker 3: So no, that's night soil.

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Speaker 1: That's the opposite of what I should have done.

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Speaker 3: What's a banana Soundoo? That's a banana sound right?

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Speaker 1: You need soil, you need water, you need air or oxygen.

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Speaker 3: Right. So the organic waste is the stuff you're going

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Speaker 3: to have broken down, which in this case, in the

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Speaker 3: case of a compost pile, is food the.

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Speaker 1: Soil well partially sure, but.

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Speaker 3: No, no, it's food for the things that are in

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Speaker 3: the soil, yes, right, it's an energy source, yes, yes,

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Speaker 3: and nutrient source for what's in the soil. So you

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Speaker 3: add soil. When you're adding soil, you're basically adding starter

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Speaker 3: culture to the compost. What you're doing is grabbing microbes

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Speaker 3: from say in your yard, and putting them on the

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Speaker 3: compost pile and say, dinner's ony.

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Speaker 1: They eat and poop, yes, but you don't want to

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Speaker 1: poop in it.

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Speaker 3: You need a little bit of water, like you said,

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Speaker 3: to keep it moist, but you don't want to keep

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Speaker 3: it over wet, because microbes like slightly moist soil and

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Speaker 3: then air because again again this is really really important.

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Speaker 3: You can let your compost pile degrade anaerobically, but it's

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Speaker 3: going to produce methane, which is bad for the for

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Speaker 3: the environment, bad for your neighbors, bad for your neighbors,

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Speaker 3: bad for you. It's gonna stink, it might blow up,

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Speaker 3: who knows. You don't want to smoke near what's called

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Speaker 3: a passive compost pile, so you want to just introduce oxygen.

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Speaker 3: And all this sounds very complicated. It's not. It's hitting

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Speaker 3: it with your hose. It's and by that I mean

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Speaker 3: spraying water on it with your hose. Is realized. You

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Speaker 3: can HiT's turning with your hose too. It's like turning

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Speaker 3: it over right with pitchfork. To add oxygen. It's as

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Speaker 3: simple as that.

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Speaker 1: Yeah, it's really easy. So what you're going to end

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Speaker 1: up with the end, like we said, is really fertilizer.

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Speaker 1: But it's uh, it's called humus. Don't call it hummus.

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Speaker 3: No, that's different.

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Speaker 1: That's two m's right. Uh, this has just one M.

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Speaker 1: And those little microorganisms in there, they're going to break

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Speaker 1: this stuff down. They're gonna eat it, they're gonna poop

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Speaker 1: it out and going to multiply, and there's gonna be

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Speaker 1: we'll talk about the critters a little more later, but

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Speaker 1: there're gonna be different critters along the way that eat

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Speaker 1: those critters than critters that eat those critters. And it's

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Speaker 1: gonna get really hot up in there. It might steam,

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Speaker 1: then it's gonna cool back down. It's gonna get smaller,

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Speaker 1: and it's just like this little micro environment. It is

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Speaker 1: really really neat.

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Speaker 3: There's actually a food web in there. There's a lot

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Speaker 3: of physics and chemistry that's going on. It is very neat.

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Speaker 3: I'm fascinated by it too. But the upshot of composting

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Speaker 3: is that you're taking something and it's being broken down

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Speaker 3: into its constituent parts so that it can be reused

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Speaker 3: by plants and the whole circle of life can start

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Speaker 3: over again.

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Speaker 1: Yeah, you're sort of just accelerating the natural process of like.

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Speaker 3: Rot, you're optimizing it.

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Speaker 1: Yeah, like you mentioned a passive composter, which is to say,

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Speaker 1: you know, lazy hippies, you could just throw all that

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Speaker 1: junk out of your window if you want it in

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Speaker 1: a big pile and throw your some grass clippings on

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Speaker 1: and throw uh, throw your your fall leaves on there.

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Speaker 1: Just leave it there, and that thing will eventually compost itself.

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Speaker 3: Well again, it'll produce methane. You'll blow up, or you can.

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Speaker 1: You know, you could turn it every now and then

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Speaker 1: and maybe avoid that.

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Speaker 3: But uh no, I think that makes it an active pile.

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Speaker 1: Well, uh, slightly active pile then, right, I don't mean

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Speaker 1: like every other day just to avoid methane.

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Speaker 3: Maybe, but that would still technically be an active pile.

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Speaker 3: It'd be a poorly managed active pile. Slightly active, poorly managed.

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Speaker 3: So I'm serious, that's what they call it.

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Speaker 1: I know, Okay, I've just we'd like to make up

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Speaker 1: our own names for things. I didn't know you were

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Speaker 1: going to cease that, and oh I was in your

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Speaker 1: nine I gotcha.

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Speaker 3: Sorry, we'll call that the doobie pile.

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Speaker 1: Okay, no, it's called active management.

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Speaker 3: I just wanted to make sure that we got it

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Speaker 3: on the record.

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Speaker 1: So the big goal here is to reduce your waste.

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Speaker 1: They say in this article ultimately will save you tax

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Speaker 1: money because your landfill won't.

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Speaker 3: I thought that was hilarious.

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Speaker 1: Yeah, I mean, don't count on seeing any any tax

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Speaker 1: breaks coming anytime soon.

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Speaker 3: But that got William F. Buckley's attention.

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Speaker 1: Probably, So so do you how do you do this?

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Speaker 1: Let's say you want to start composting. Hmm, there's a one, two, three, four,

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Speaker 1: five step process to get this thing going.

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Speaker 3: Okay, well, let's talk about them.

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Speaker 1: The first thing you want to do is just pick

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Speaker 1: out the place you want to do it right, because it's,

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Speaker 1: you know, it's a bit of a mess.

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Speaker 3: It's it doesn't have to be necessarily, but depending on

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Speaker 3: your neighbors, they might be like, well, great, I'm glad

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Speaker 3: you started an unsightly pile of kitchen rubbish. Yeah, in

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Speaker 3: food waste that I can see from my deck. Thanks

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Speaker 3: a lot for that. So that's something you want to

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Speaker 3: keep in consideration. Apparently, even if you do have a

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Speaker 3: very well managed active pile, what would you call.

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Speaker 1: That I'm not making up funny name. No more jokes.

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Speaker 3: Ruined it it still it still may stink here there. Sure,

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Speaker 3: so you want it kind of away from the house,

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Speaker 3: but not so far away that if you're feeling lazy,

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Speaker 3: you're not going to go out and tend to it

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Speaker 3: on a daily or every other dayly basis.

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Speaker 1: Yeah. And if you have that much land that you

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Speaker 1: have a compost pile a mile from your house, good

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Speaker 1: for you. Yes, sure you got some acreage. There might

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Speaker 1: be some local rules, either from your hoa heaven forbid

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Speaker 1: if you have to belong to one of those, or

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Speaker 1: maybe just your municipality might have rules and regulations.

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Speaker 3: Yeah, so check with them first. Sure, that's what everyone

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Speaker 3: does before they start a compost pile. They go down

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Speaker 3: to city hall and say, what tell me the rules

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Speaker 3: and regulations surrounding composting in my yard?

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Speaker 1: Now, I think the first thing everyone does is start

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Speaker 1: throwing their eggshells out the window. Sure, that's how it

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Speaker 1: all starts. It's like, I'm tired of these things being

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Speaker 1: in my trash. They recommend downwind because, like you said,

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Speaker 1: it might stink a bit. Sun is good in a way,

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Speaker 1: but you don't want it baking in the sun all.

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Speaker 3: Day, No, because it'll dry it out. Remember you want

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Speaker 3: it to be kind of moist, yes, and the sunlight

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Speaker 3: can actually dry it out. Sure, so you want apparently

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Speaker 3: the best place to put it is under a deciduous tree.

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Speaker 1: Good spot.

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Speaker 3: Yeah, because in the winter time there's no leaves on

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Speaker 3: the tree, so the sun's going to keep it warm

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Speaker 3: when it's cold. But during the summer it's going to

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Speaker 3: be shaded by the tree, so it won't dry out.

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Speaker 3: It's just perfect. It is a deciduous tree equals love.

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Speaker 1: Wind is good to provide little air, but you don't

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Speaker 1: want it blowing, scattering the stuff all over the place,

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Speaker 1: drying it out. Again, No good. What else? Drainage? Don't

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Speaker 1: start one in that old baby pool that you don't

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Speaker 1: want to throw.

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Speaker 3: Out, especially if your baby's in there.

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Speaker 1: Yeah, you want good drainage. Like generally you build either

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Speaker 1: build a bin. We'll talk about this stuff actually right now. Yeah,

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Speaker 1: but it's off the ground. Sure, it's on legs. Yeah,

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Speaker 1: although you can't have a pile, right, but you know,

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Speaker 1: generally you want to you want to build a bin

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Speaker 1: or buy a bin, right, And those things sit off

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Speaker 1: the ground, right because of drainage.

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Speaker 3: That's part of it for sure. Yeah, you also want

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Speaker 3: dirt rather than say like a concrete pad or something

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Speaker 3: like that.

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Speaker 1: Yeah, don't compost in your driver, Right, it's not a

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Speaker 1: good idea.

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Speaker 3: As far as structures go. You can, like you said,

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Speaker 3: you can go buy one. They're not very expensive from

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Speaker 3: what I understand, right, Yeah, it depends on the size.

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Speaker 3: You can also say go buy some cinder blocks and

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Speaker 3: build something like that. Sure, But basically you can cut

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Speaker 3: compost structures into two. There's a single bin and there's

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Speaker 3: a three bind system. So in the single bin system,

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Speaker 3: you put new stuff on top, new and appeals. This

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Speaker 3: is what I think of when I think composting.

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Speaker 1: You know bananabul.

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Speaker 3: Sure, Yeah, you put new stuff on top, and then

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Speaker 3: you take a pitchfork or shovel or something like that

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Speaker 3: and you work, you work it in to the compost.

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Speaker 3: And at the bottom of this structure, say it's open,

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Speaker 3: when you're walking up to it, the finished compost will

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Speaker 3: accumulate at the bottom. And the reason it accumulates at

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Speaker 3: the bottom is because it's a finer, finer grain. Yeah,

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Speaker 3: and that's it. Single bin new stuff at the top,

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Speaker 3: easy peasy stuff. That's in process in the middle, stuff

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Speaker 3: that's finished in the bottom, and it will just naturally

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Speaker 3: kind of separate like that.

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Speaker 1: Yeah, And when we're talking structure like that, if you

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Speaker 1: want to build one, you know, build a wood frame

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Speaker 1: and it's like got chicken wire walls and a chicken

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Speaker 1: wire bottom, and that gives you the air and if

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Speaker 1: you've got something to collect it underneath, it's going to fall.

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Speaker 1: You know, when it's small enough, right, some other stuff

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Speaker 1: might follow. You may need to add it back in.

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Speaker 3: Yeah.

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Speaker 1: But with the three bin system, you've got, well you've

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Speaker 1: got three bends, you've got the starter stuff, you got

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Speaker 1: the once it starts to break down, little stuff, and

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Speaker 1: then you have the more finished product, right, and you

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Speaker 1: have to actively manage that system.

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Speaker 3: Yeah, that say some sounds unnecessarily difficult, kind of like it,

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Speaker 3: Oh you're a three bin guy.

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Speaker 1: Well, we're about to get into this for real. We've

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Speaker 1: been lazily composting for a while, but we're we're doing

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Speaker 1: our whole backyard like we're getting rid of our grass.

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Speaker 3: Basically, what are you going to do?

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Speaker 1: Compost mulch and beds and plants and herbs.

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Speaker 3: And zerouscape cackdye in and all that.

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Speaker 1: No cackdye though we do have a palm tree. We've

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Speaker 1: had that forever though, you yeah, just getting rid of

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Speaker 1: the grass basically.

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Speaker 3: Because it takes up so much water.

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Speaker 1: It's just it's not good grass to begin with, and

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Speaker 1: I'm not the best about cutting it. Lawn mowers are terrible.

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Speaker 3: Plus you don't water enough. You never let a quarter

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Speaker 3: inch of water accumulate exactly.

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Speaker 1: Yeah, just and you know it'll look nicer. So part

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Speaker 1: of this in this company that's doing it is it's

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Speaker 1: not just a landscaping company. They're they're a there're a

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Speaker 1: bunch of hippies. So they're they're designing it in such

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Speaker 1: a way that that feeds itself. And part of that

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Speaker 1: is composting. Gotcha, anyway, long, long way of saying, we're

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Speaker 1: going to start, like for real composting very shortly.

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Speaker 3: And you're going with the three bin structure.

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Speaker 1: I don't know. I think I'm going to build it.

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Speaker 1: It's well, it's the structure Emily tells me to build. Okay,

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Speaker 1: that's the easiest way to say it.

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Speaker 3: Got yeah.

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Speaker 1: Uh, But if you buy one, like you were saying,

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Speaker 1: there's all different kinds just you know, look, look it

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Speaker 1: up online or go to a hardware store, and you know,

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Speaker 1: many of them will look like a big barrel on

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Speaker 1: legs and it literally turns like has a crank on

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Speaker 1: it to where you can turn this thing in circles.

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Speaker 1: It's old timing, so you don't have to use a

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Speaker 1: pitchfork at all. Right, you don't have to must your

365
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Speaker 1: hands or your hair.

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Speaker 3: It's like a bingo yeah, spinner, but with banana picks.

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Speaker 1: Have you ever played bingo, like legit bingo in a

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Speaker 1: room with hundreds of people, not hundreds, well more than

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Speaker 1: like you and you me, yes, like a bingo parlor?

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Speaker 1: Is that what they're called. Yeah.

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Speaker 3: I've actually gone to a couple of like senior retirement

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Speaker 3: homes and helped out with bingo. Wow, And that's a

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Speaker 3: pretty pretty cool experience actually, because.

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Speaker 1: Do you run the bingo?

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Speaker 3: It's, uh, you just play kind of qualified to run

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Speaker 3: the bingo right right, just walk around and point out

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Speaker 3: if somebody missed one that they you know that was

378
00:19:41,280 --> 00:19:43,280
Speaker 3: called that kind of thing, But did you want to

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Speaker 3: talk about taking it seriously? Do they?

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Speaker 4: Oh?

381
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Speaker 3: My god?

382
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Speaker 1: And then you have to be a certified bingo master

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Speaker 1: to run the show.

384
00:19:50,320 --> 00:19:53,080
Speaker 3: Yeah, and they'll like tell you to hurry up and

385
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Speaker 3: like shout if you're if you're not like loud enough

386
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Speaker 3: or fast enough or going too fast like.

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Speaker 1: So, the point is not to have fun, you know,

388
00:20:00,840 --> 00:20:03,200
Speaker 1: the point is to win. Wow, what do they win

389
00:20:03,560 --> 00:20:04,160
Speaker 1: their prizes?

390
00:20:04,520 --> 00:20:07,840
Speaker 3: Yeah? Nothing much usually, I mean, but you can, I think,

391
00:20:07,920 --> 00:20:10,679
Speaker 3: like you can play bingo and casinos for thousands and

392
00:20:10,720 --> 00:20:14,280
Speaker 3: thousands of dollars. Yeah, usually at old folks homes. They don't,

393
00:20:14,440 --> 00:20:17,840
Speaker 3: you know, sure there's not thousands of dollars prizes like

394
00:20:17,920 --> 00:20:20,600
Speaker 3: honey and nugarettes, right right, exactly?

395
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Speaker 1: All right, Well let's take a break here after we

396
00:20:23,440 --> 00:20:26,959
Speaker 1: have talked structure and uh, we'll talk a little bit

397
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Speaker 1: about what you want what kind of junk you want

398
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Speaker 1: to throw in that pile?

399
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Speaker 3: All right, chuck, So we're talking what you want to

400
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Speaker 3: throw on the pile.

401
00:20:54,000 --> 00:20:57,520
Speaker 1: Right, You got your ben either a triple three banger,

402
00:20:57,920 --> 00:21:00,000
Speaker 1: got your site or single. You got your site.

403
00:21:00,160 --> 00:21:01,960
Speaker 3: You bribed your neighbor to look the other way.

404
00:21:03,000 --> 00:21:05,200
Speaker 1: Your neighbor exactly. You bought a goat.

405
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Speaker 3: Oh man, talk about green living.

406
00:21:08,520 --> 00:21:10,440
Speaker 1: My neighbor has goats now like five of them?

407
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Speaker 3: Are they loud?

408
00:21:12,400 --> 00:21:12,480
Speaker 1: No?

409
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Speaker 3: Oh, that's great.

410
00:21:13,560 --> 00:21:15,240
Speaker 1: Everyone's a while to hear them, but it's a joy

411
00:21:15,240 --> 00:21:18,080
Speaker 1: to hear. So it's not like it's not like a rooster.

412
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Speaker 3: Do you wake up and look out and say morning satan.

413
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Speaker 1: No, Well, goat's one of my favorites, so it's kind

414
00:21:24,960 --> 00:21:25,960
Speaker 1: of nice to have them around.

415
00:21:26,000 --> 00:21:27,440
Speaker 3: Are they baby goats or adult goat?

416
00:21:27,520 --> 00:21:29,119
Speaker 1: No, they're big ones. I mean she got them to

417
00:21:29,359 --> 00:21:32,480
Speaker 1: maintain their property because she was tired of cutting. I

418
00:21:32,480 --> 00:21:34,240
Speaker 1: guess she didn't want to zero escape it, so she

419
00:21:34,280 --> 00:21:40,960
Speaker 1: bought goats. Right, anyway, it's it's awesome. Kitchen waist Josh,

420
00:21:40,960 --> 00:21:42,040
Speaker 1: that's what you want to throw in there?

421
00:21:42,080 --> 00:21:43,760
Speaker 3: Well, yeah, that's the first one. That's the one that

422
00:21:43,800 --> 00:21:48,080
Speaker 3: everybody says. That's why you compost, right, Yeah, and yeah

423
00:21:48,400 --> 00:21:51,960
Speaker 3: banana peals everybody knows that. But did you also know

424
00:21:52,400 --> 00:21:55,200
Speaker 3: you can compost apple cores in orange rindes.

425
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Speaker 1: You can also eat apple cores.

426
00:21:57,640 --> 00:22:00,239
Speaker 3: Yeah, you believe there is no such thing as a core, right,

427
00:22:00,560 --> 00:22:04,920
Speaker 3: because there's not seeing people who leave their apple corese

428
00:22:05,160 --> 00:22:08,240
Speaker 3: left over. They can compost those things. Those are the

429
00:22:08,320 --> 00:22:10,960
Speaker 3: easy ones. You can also do coffee grounds.

430
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Speaker 1: Yeah, that's a good one.

431
00:22:12,480 --> 00:22:16,199
Speaker 3: Paper filters, throw that filter and all in there. Well, okay,

432
00:22:16,280 --> 00:22:18,719
Speaker 3: so let's just say I ate maybe a whole pizza

433
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Speaker 3: to myself. I've got a couple of napkins wadded up.

434
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Speaker 3: What do I do with those? Chuck?

435
00:22:23,640 --> 00:22:29,440
Speaker 1: Uh? I think you can throw those napkins in there, Josh.

436
00:22:28,400 --> 00:22:29,280
Speaker 3: Isn't that crazy?

437
00:22:29,800 --> 00:22:30,560
Speaker 1: It is crazy.

438
00:22:30,720 --> 00:22:33,919
Speaker 3: Newspaper Yeah, corn cobs if you still.

439
00:22:33,800 --> 00:22:35,840
Speaker 1: Read a newspaper, if you get your news on the internet,

440
00:22:35,840 --> 00:22:43,119
Speaker 1: throw your laptop in there. Watermelon rds, yeah, seeds, leaves,

441
00:22:45,240 --> 00:22:47,359
Speaker 1: you know, the butt end of the asparagus that no

442
00:22:47,400 --> 00:22:50,000
Speaker 1: one cooks. Throw that junk in there.

443
00:22:50,560 --> 00:22:53,840
Speaker 3: You can also do yard waste too, sure, right, so

444
00:22:53,920 --> 00:22:56,480
Speaker 3: you've got grass clippings, which we'll talk about in a second.

445
00:22:56,480 --> 00:22:58,359
Speaker 3: We've got a couple of warnings as far as grass

446
00:22:58,359 --> 00:22:59,360
Speaker 3: clippings goes.

447
00:22:59,240 --> 00:23:00,120
Speaker 1: Not too much.

448
00:23:00,960 --> 00:23:03,800
Speaker 3: But like let's say you're raking leaves or something like that.

449
00:23:04,119 --> 00:23:05,240
Speaker 3: Throw some leaves on there.

450
00:23:05,320 --> 00:23:06,720
Speaker 1: Yeah, good crunchy brown ones.

451
00:23:06,880 --> 00:23:11,560
Speaker 3: And you can also throw like trimmings from your like shrubs,

452
00:23:11,600 --> 00:23:15,800
Speaker 3: if you trim your woody shrubs. Okay, the key here

453
00:23:15,920 --> 00:23:19,600
Speaker 3: is this, chuck. You want to cut all this stuff

454
00:23:19,680 --> 00:23:22,320
Speaker 3: up in small bits.

455
00:23:22,720 --> 00:23:25,440
Speaker 1: Yeah, don't throw a whole corn cob in there. You can.

456
00:23:26,359 --> 00:23:28,360
Speaker 3: Your compost pile will just throw it right back out.

457
00:23:28,480 --> 00:23:31,040
Speaker 1: Yeah, it'll just spit it right back out right. Very funny.

458
00:23:31,080 --> 00:23:34,560
Speaker 1: It'll make a burping noise. Yeah, they say to shred

459
00:23:34,560 --> 00:23:36,800
Speaker 1: the corn cob. I don't have a corn cob shredder.

460
00:23:36,840 --> 00:23:37,400
Speaker 3: I don't either.

461
00:23:39,280 --> 00:23:40,640
Speaker 1: I've never thought about that.

462
00:23:40,960 --> 00:23:44,480
Speaker 3: I wouldn't waste like my blender blade on chopping up

463
00:23:44,520 --> 00:23:47,640
Speaker 3: corn cobs. I think the point is that's breaking into

464
00:23:47,640 --> 00:23:49,960
Speaker 3: a little piece of Sure, you can break it into

465
00:23:49,960 --> 00:23:50,920
Speaker 3: little pieces though.

466
00:23:51,000 --> 00:23:52,719
Speaker 1: Yeah, you probably cut a corn cob up.

467
00:23:52,920 --> 00:23:57,080
Speaker 3: Yeah, and you can also, like you can take all

468
00:23:57,160 --> 00:23:59,200
Speaker 3: this stuff and chop it. Anything you can put in

469
00:23:59,240 --> 00:24:01,800
Speaker 3: a smaller pieces the better. Yeah, because, as we'll see,

470
00:24:01,840 --> 00:24:04,760
Speaker 3: what you're really doing is you're not just breaking it up.

471
00:24:05,000 --> 00:24:06,520
Speaker 3: You have to look at it like what you're doing

472
00:24:06,560 --> 00:24:09,600
Speaker 3: is increasing the surface area. Some more microbes can work

473
00:24:09,640 --> 00:24:10,760
Speaker 3: on it at once.

474
00:24:11,280 --> 00:24:13,480
Speaker 1: Yeah, Like if if you have I know you hate broccoli,

475
00:24:13,560 --> 00:24:17,840
Speaker 1: butli you cut the little florettes off and you've got

476
00:24:17,880 --> 00:24:21,800
Speaker 1: that big green broccoli stalk. Yeah, cut that thing up

477
00:24:22,119 --> 00:24:24,560
Speaker 1: as small as you can, set it on fire you

478
00:24:24,560 --> 00:24:27,200
Speaker 1: have patience for, and throw that junk in there.

479
00:24:27,359 --> 00:24:33,400
Speaker 3: Yeah, basically channel your inner anal chef Chris, you remember him.

480
00:24:33,680 --> 00:24:35,720
Speaker 1: The anal chef. Yeah, was that a real thing?

481
00:24:35,800 --> 00:24:39,280
Speaker 3: Yeah? Insert live Phil Hartman. No, I don't remember anal

482
00:24:39,320 --> 00:24:42,160
Speaker 3: retain of chef. Oh okay, I forgot the retentive part.

483
00:24:42,320 --> 00:24:46,320
Speaker 1: Yeah, yeah, yeah, I remember, big qualifier. It's like, I

484
00:24:46,320 --> 00:24:47,080
Speaker 1: don't get that joke.

485
00:24:47,160 --> 00:24:50,080
Speaker 3: Mommy, remember the anal retain of chef?

486
00:24:50,240 --> 00:24:51,159
Speaker 1: Yeah, I do remember that.

487
00:24:51,200 --> 00:24:53,240
Speaker 3: Now. He'd like start to if he was dicing like

488
00:24:53,320 --> 00:24:55,720
Speaker 3: green peppers and one of them was bigger than the rest,

489
00:24:55,760 --> 00:24:57,680
Speaker 3: he'd just be like, okay, well, you want to take

490
00:24:57,720 --> 00:25:00,040
Speaker 3: those chunks and you want to put them into a

491
00:25:00,040 --> 00:25:02,160
Speaker 3: paper towel, and then you want to fold that up,

492
00:25:02,200 --> 00:25:04,560
Speaker 3: and then you put that into some aluminum foil. You

493
00:25:04,600 --> 00:25:06,359
Speaker 3: fold that up, and you put that in a paper

494
00:25:06,359 --> 00:25:08,320
Speaker 3: bag and you roll it up and then you staple

495
00:25:08,359 --> 00:25:09,399
Speaker 3: it and then you throw it away.

496
00:25:10,520 --> 00:25:15,359
Speaker 1: Boy man, that was Oh still makes me sad. So

497
00:25:15,760 --> 00:25:19,240
Speaker 1: you mentioned newspaper earlier. If you live near the ocean

498
00:25:20,200 --> 00:25:23,800
Speaker 1: and you've got your hands on some seaweed or some kelp,

499
00:25:24,720 --> 00:25:27,960
Speaker 1: you can rinse that stuff off, right, So you don't

500
00:25:27,960 --> 00:25:30,280
Speaker 1: want all that salt content in there. No, but it's

501
00:25:30,520 --> 00:25:33,160
Speaker 1: really good and nutrient rich if you rinse that off

502
00:25:33,200 --> 00:25:34,400
Speaker 1: and put it in your compost pile.

503
00:25:34,600 --> 00:25:37,200
Speaker 3: Yeah, and it's also good for you to eat too.

504
00:25:37,280 --> 00:25:40,120
Speaker 3: I know I sound nuts, but just eat that stuff.

505
00:25:40,280 --> 00:25:42,600
Speaker 3: What do you mean people, it's so good for you?

506
00:25:43,480 --> 00:25:44,920
Speaker 1: Yeah? Sawdust?

507
00:25:45,960 --> 00:25:46,720
Speaker 3: Do you know I eat that?

508
00:25:47,160 --> 00:25:50,120
Speaker 1: No? But like I'm building my compost, man, I can

509
00:25:50,160 --> 00:25:52,000
Speaker 1: put that saldust back in it. How about that?

510
00:25:52,320 --> 00:25:52,800
Speaker 3: Yeah?

511
00:25:52,840 --> 00:25:54,200
Speaker 1: Pretty neat circle of life.

512
00:25:54,200 --> 00:25:55,160
Speaker 3: Baby?

513
00:25:55,880 --> 00:25:59,960
Speaker 1: What should not you compost night soil which is poopy soil?

514
00:26:00,240 --> 00:26:00,520
Speaker 3: Yep?

515
00:26:00,800 --> 00:26:06,800
Speaker 1: And you don't go take a big dumpos No, no

516
00:26:06,880 --> 00:26:07,520
Speaker 1: you want to.

517
00:26:07,600 --> 00:26:09,120
Speaker 3: No, that's not good.

518
00:26:09,280 --> 00:26:09,399
Speaker 1: No.

519
00:26:11,000 --> 00:26:13,440
Speaker 3: Diseased garden plants, that's a big one.

520
00:26:13,600 --> 00:26:14,399
Speaker 1: Yeah.

521
00:26:14,400 --> 00:26:17,200
Speaker 3: Some of this stuff, though, as we'll find, doesn't quite

522
00:26:17,280 --> 00:26:19,320
Speaker 3: make sense. But it's just good to err on the

523
00:26:19,359 --> 00:26:25,640
Speaker 3: side of garbage in garbage out, except with compost. If

524
00:26:25,680 --> 00:26:29,000
Speaker 3: you put garbage garbage in, then it's going to be

525
00:26:29,160 --> 00:26:32,760
Speaker 3: really bad. If you put good, healthy garbage in, it's

526
00:26:32,800 --> 00:26:34,600
Speaker 3: going to come out as is quite good. So you

527
00:26:34,600 --> 00:26:38,360
Speaker 3: don't want to put any disease plants in there. Invasive

528
00:26:38,400 --> 00:26:39,840
Speaker 3: weeds are another one too.

529
00:26:39,840 --> 00:26:42,000
Speaker 1: Yeah, but it says you can also put weeds in there,

530
00:26:42,040 --> 00:26:43,560
Speaker 1: So I guess you just need to figure out which

531
00:26:43,560 --> 00:26:45,480
Speaker 1: ones are the bad ones.

532
00:26:45,640 --> 00:26:51,280
Speaker 3: Yeah, So this specifically calls out buttercups, morning glory, and

533
00:26:51,359 --> 00:26:55,240
Speaker 3: quack grass. I'm quite sure that there's plenty of seeds

534
00:26:55,320 --> 00:26:59,280
Speaker 3: that wouldn't survive the composting process. Yeah, but apparently these do.

535
00:26:59,480 --> 00:27:01,159
Speaker 3: So stay away from the quack grass.

536
00:27:01,400 --> 00:27:05,879
Speaker 1: Yeah, that was I think that was the big mantrat woodstock.

537
00:27:06,080 --> 00:27:08,080
Speaker 3: Sure it's a gateway drug.

538
00:27:08,200 --> 00:27:10,240
Speaker 1: Don't have the yellow sunshine or the quack grass.

539
00:27:10,280 --> 00:27:12,720
Speaker 3: It was the brown the brown ass brown acid, which

540
00:27:12,720 --> 00:27:15,639
Speaker 3: I mean, who about the brown acid? You know?

541
00:27:16,920 --> 00:27:19,639
Speaker 1: And what about you're talking about kitchen stuff? What about

542
00:27:19,760 --> 00:27:20,600
Speaker 1: meat and dairy?

543
00:27:21,119 --> 00:27:23,120
Speaker 3: Oh okay, that's that's controversial.

544
00:27:23,640 --> 00:27:27,080
Speaker 1: It is because Emily has taken classes and they were like, no,

545
00:27:27,160 --> 00:27:27,960
Speaker 1: don't use any of that.

546
00:27:28,160 --> 00:27:34,840
Speaker 3: Yeah, that's like animal cells and fats in particular, they putrefy,

547
00:27:34,960 --> 00:27:40,080
Speaker 3: they don't decompose, and putrefaction makes some stinky stuff, and

548
00:27:40,119 --> 00:27:42,600
Speaker 3: I think it can also generate a lot of disease

549
00:27:42,640 --> 00:27:45,800
Speaker 3: bearing pathogens. So I was surprised to see this article

550
00:27:45,920 --> 00:27:47,880
Speaker 3: say yeah, yeah, put it in there.

551
00:27:47,960 --> 00:27:49,760
Speaker 1: Well, And they kind of said in this article, if

552
00:27:49,920 --> 00:27:53,520
Speaker 1: if you're really heavily managing this thing, you can do it.

553
00:27:54,080 --> 00:27:55,960
Speaker 1: But I don't know, I've just heard don't.

554
00:27:55,920 --> 00:27:58,920
Speaker 3: They said, turn it into a slurry, which I don't

555
00:27:58,920 --> 00:28:02,840
Speaker 3: want to see freud Rich's blender at home fat slurry

556
00:28:02,920 --> 00:28:07,680
Speaker 3: groas with corn cob leavings on it. But he said,

557
00:28:08,000 --> 00:28:09,959
Speaker 3: whip it up into a slurry, and as long as

558
00:28:10,040 --> 00:28:14,560
Speaker 3: it's a good, hot, actively managed pile, it'll it won't

559
00:28:14,600 --> 00:28:16,840
Speaker 3: be a problem. I'm gonna go ahead and say, I

560
00:28:16,880 --> 00:28:19,159
Speaker 3: don't think you should do that. Okay, I don't know

561
00:28:19,200 --> 00:28:24,840
Speaker 3: what to do with the animal leavings, but I don't

562
00:28:24,880 --> 00:28:26,119
Speaker 3: think you should compost it.

563
00:28:26,560 --> 00:28:29,880
Speaker 1: All right, it might make sense to you to say, hey,

564
00:28:30,520 --> 00:28:32,880
Speaker 1: I have an outdoor fire pit. I bet that would

565
00:28:32,920 --> 00:28:35,040
Speaker 1: be great in my composter.

566
00:28:35,480 --> 00:28:41,000
Speaker 3: No incorrect, Although this specifically says charcoal ashes. I think

567
00:28:41,040 --> 00:28:43,560
Speaker 3: that's any kind of charred ashes.

568
00:28:43,720 --> 00:28:45,560
Speaker 1: Yeah, like burnt wood is called charcoal.

569
00:28:46,160 --> 00:28:49,880
Speaker 3: So are you sure? Because I know what you just

570
00:28:49,880 --> 00:28:54,520
Speaker 3: said was true. But supposedly the entire Amazon basin, and

571
00:28:54,560 --> 00:28:56,840
Speaker 3: I learned this from the Greatest Book of All Time

572
00:28:56,880 --> 00:29:00,240
Speaker 3: fourteen ninety one by Charles C. Mann. The entire was

573
00:29:00,280 --> 00:29:05,240
Speaker 3: on basin. It was a managed forest that the indigenous

574
00:29:05,280 --> 00:29:10,840
Speaker 3: peoples down there had made completely fertile and feakend by

575
00:29:11,880 --> 00:29:15,120
Speaker 3: instead of slash and burn, they were using slash and

576
00:29:15,240 --> 00:29:18,680
Speaker 3: char techniques, and there was way more carbon locked into

577
00:29:18,720 --> 00:29:21,800
Speaker 3: the charred tree stumps than there was the ashes, so

578
00:29:21,880 --> 00:29:24,880
Speaker 3: it became more fertile. So I have a question about

579
00:29:24,880 --> 00:29:25,320
Speaker 3: that one.

580
00:29:25,480 --> 00:29:29,640
Speaker 1: You know, I'm going to back off of my determined

581
00:29:29,680 --> 00:29:31,560
Speaker 1: stance because I don't know.

582
00:29:31,520 --> 00:29:33,840
Speaker 3: It would make sense if it was coal, like if it.

583
00:29:33,840 --> 00:29:36,880
Speaker 1: Was like charcoal briquettes, whcause they have cement and all

584
00:29:36,960 --> 00:29:38,440
Speaker 1: sorts of chemicals and junk in them.

585
00:29:38,440 --> 00:29:41,040
Speaker 3: But if it's charred wood or would ash I wonder.

586
00:29:42,040 --> 00:29:45,080
Speaker 3: All right, well, somebody let us know, Charles C. Mann,

587
00:29:45,120 --> 00:29:45,760
Speaker 3: tell us.

588
00:29:46,800 --> 00:29:49,920
Speaker 1: The pesticide treated plants. You you know, you know my

589
00:29:50,000 --> 00:29:53,080
Speaker 1: stance on pesticides period, don't use them. But if you do,

590
00:29:53,560 --> 00:29:56,200
Speaker 1: definitely don't put that stuff in there. Because your whole

591
00:29:56,200 --> 00:29:58,080
Speaker 1: thing here is you want to you want a more

592
00:29:58,160 --> 00:30:01,680
Speaker 1: or less organic compost pot right in the end.

593
00:30:01,840 --> 00:30:04,480
Speaker 3: And so one of the things that people love about

594
00:30:04,520 --> 00:30:07,880
Speaker 3: composts is it actually is organic. And we're going to

595
00:30:07,920 --> 00:30:11,120
Speaker 3: explain how. I didn't know this until we did this research,

596
00:30:11,280 --> 00:30:13,280
Speaker 3: but we'll explain how because we're going to go through

597
00:30:13,560 --> 00:30:16,240
Speaker 3: the process that your compost pile undergoes.

598
00:30:16,320 --> 00:30:38,640
Speaker 4: Right after this shit, all right, I did something we

599
00:30:38,760 --> 00:30:41,120
Speaker 4: rarely do which is look something up as we're podcasting,

600
00:30:41,160 --> 00:30:43,000
Speaker 4: because it just sounded lazy.

601
00:30:42,720 --> 00:30:46,800
Speaker 1: To be like, oh, we don't know this one. Gardenslive

602
00:30:46,840 --> 00:30:54,720
Speaker 1: dot com says wood ashes are so strongly alkaline that

603
00:30:54,760 --> 00:30:56,480
Speaker 1: it doesn't take a lot to upset the balance in

604
00:30:56,560 --> 00:30:59,600
Speaker 1: the pile and stop the processing. You can add a

605
00:30:59,680 --> 00:31:03,520
Speaker 1: very small amount of wood ash from like your fireplace

606
00:31:03,600 --> 00:31:09,200
Speaker 1: or wood burning stove, but apparently not much. So okay,

607
00:31:09,280 --> 00:31:11,880
Speaker 1: I think you know, like you're kind of right in

608
00:31:11,920 --> 00:31:15,040
Speaker 1: that it's it's not completely fore boting, but but it

609
00:31:15,080 --> 00:31:16,720
Speaker 1: sounds like too much is not a good thing.

610
00:31:16,800 --> 00:31:18,720
Speaker 3: I think that's what Freuden was just saying, like, don't

611
00:31:18,760 --> 00:31:22,360
Speaker 3: even mess with it, okay, put in animal fats instead.

612
00:31:22,680 --> 00:31:25,560
Speaker 1: Well, and that's what the person from gardens Alive was saying,

613
00:31:25,640 --> 00:31:27,800
Speaker 1: is like, it's so little that it's not really going

614
00:31:27,880 --> 00:31:29,680
Speaker 1: to make a difference. And if you're trying to get

615
00:31:29,720 --> 00:31:31,640
Speaker 1: rid of it in a different way, right, She's like,

616
00:31:31,680 --> 00:31:32,600
Speaker 1: it's not really gonna matter.

617
00:31:32,680 --> 00:31:35,280
Speaker 3: But the but it raises a great question, Chuck, why

618
00:31:35,600 --> 00:31:38,040
Speaker 3: in the name of all things holy would it matter

619
00:31:38,240 --> 00:31:42,600
Speaker 3: what the alkalinity is of your compost pile? And I'll

620
00:31:42,600 --> 00:31:43,680
Speaker 3: tell you why.

621
00:31:44,280 --> 00:31:46,000
Speaker 1: Because it's a chemistry experiment.

622
00:31:46,120 --> 00:31:48,320
Speaker 3: It is. It's a it's a chemistry experiment, but it's

623
00:31:48,320 --> 00:31:52,760
Speaker 3: also a biological experiment. You have a microcosm growing there,

624
00:31:53,160 --> 00:31:56,280
Speaker 3: and there's actually really easy things you can do to

625
00:31:56,400 --> 00:32:00,880
Speaker 3: optimize this and basically create a XANADU pair dice for

626
00:32:01,040 --> 00:32:07,120
Speaker 3: the the microbes and primary and secondary and tertiary consumers

627
00:32:07,160 --> 00:32:09,240
Speaker 3: of this stuff that you're putting in there to break

628
00:32:09,280 --> 00:32:12,680
Speaker 3: down so that they just have the greatest life that

629
00:32:12,800 --> 00:32:14,920
Speaker 3: any invertebrate or microbe ever had.

630
00:32:15,560 --> 00:32:17,680
Speaker 1: All right, should we talk chemistry a bit then come

631
00:32:17,720 --> 00:32:19,760
Speaker 1: back to just the management and stuff.

632
00:32:19,840 --> 00:32:20,040
Speaker 3: Huh?

633
00:32:20,080 --> 00:32:22,880
Speaker 1: All right, what you're really talking about here. For an

634
00:32:22,880 --> 00:32:28,040
Speaker 1: ideal composting scene, you need a disco ball, right, and

635
00:32:28,120 --> 00:32:32,719
Speaker 1: you need a proper c in ratio, which is carbon

636
00:32:32,760 --> 00:32:36,360
Speaker 1: to nitrogen ratio. And depending on how wonky you want

637
00:32:36,360 --> 00:32:39,600
Speaker 1: to get, if you want to start measuring things, you

638
00:32:39,600 --> 00:32:43,880
Speaker 1: can do that. But from what I gather, just try

639
00:32:43,920 --> 00:32:47,600
Speaker 1: and do a lot too, a little about thirty to

640
00:32:47,600 --> 00:32:51,880
Speaker 1: one carbon to nitrogen r and eyeball it.

641
00:32:52,160 --> 00:32:54,600
Speaker 3: When the rule of thumb is this, if it's green

642
00:32:55,080 --> 00:33:02,400
Speaker 3: and recently deceased and by green, like a nice banana peel,

643
00:33:02,520 --> 00:33:07,040
Speaker 3: would qualify as this. Right, if it's pliable and green

644
00:33:07,440 --> 00:33:14,600
Speaker 3: or you know, again recently deceased, it is high in nitrogen.

645
00:33:15,760 --> 00:33:20,040
Speaker 3: If it's brown and dried, it's high in carbon. So

646
00:33:20,400 --> 00:33:22,800
Speaker 3: you want to actually when you're adding the compost, you

647
00:33:22,840 --> 00:33:24,960
Speaker 3: want to just kind of layer this stuff in about

648
00:33:24,960 --> 00:33:28,280
Speaker 3: those ratios thirty to one. And there's actually tables, like

649
00:33:28,320 --> 00:33:30,560
Speaker 3: if you're a big time into this, there are tables

650
00:33:30,600 --> 00:33:33,360
Speaker 3: out there that tell you just about exactly the carbon

651
00:33:33,400 --> 00:33:38,360
Speaker 3: and nitrogen ratio in each individual thing. But what we

652
00:33:38,400 --> 00:33:41,920
Speaker 3: said earlier, you want to avoid grass clippings. This is why,

653
00:33:42,440 --> 00:33:46,040
Speaker 3: because they're too high in nitrogen. And what happens when

654
00:33:46,080 --> 00:33:49,880
Speaker 3: you have too much nitrogen it's bad, right, It makes

655
00:33:49,920 --> 00:33:50,800
Speaker 3: your pile stinky.

656
00:33:51,600 --> 00:33:53,880
Speaker 1: Yeah, that's is that where the methane starts creeping in.

657
00:33:54,240 --> 00:33:58,400
Speaker 3: That actually leads to ammonia gas. Okay, But you also

658
00:33:58,400 --> 00:34:02,840
Speaker 3: don't want too much carbon either, Yeah, because so carbon

659
00:34:02,920 --> 00:34:05,640
Speaker 3: and nitrogen. Carbon is like the building block, and it's

660
00:34:05,640 --> 00:34:10,520
Speaker 3: an energy source for these microbes. Nitrogen is essential to

661
00:34:10,600 --> 00:34:13,600
Speaker 3: their growth and their metabolic activity as well. Yeah, but

662
00:34:13,840 --> 00:34:17,400
Speaker 3: when they have this in these concentrations, that's when they flourish.

663
00:34:17,840 --> 00:34:19,600
Speaker 1: Yeah. And the other problem with carbon too is it's

664
00:34:19,640 --> 00:34:21,120
Speaker 1: just that it breaks down so slowly.

665
00:34:22,280 --> 00:34:23,560
Speaker 3: Well, it depends on the source.

666
00:34:24,080 --> 00:34:27,800
Speaker 1: Yeah, that's true. But generally a lot of the carbon

667
00:34:27,840 --> 00:34:30,640
Speaker 1: sources like newspaper and corn cobs and stuff like that,

668
00:34:30,920 --> 00:34:33,040
Speaker 1: it's just a much slower process.

669
00:34:32,760 --> 00:34:38,920
Speaker 3: Right right, So like they have much tougher structural support

670
00:34:39,000 --> 00:34:39,800
Speaker 3: in their cells.

671
00:34:39,880 --> 00:34:43,319
Speaker 1: They have structural integrity exactly. They need to have a

672
00:34:43,360 --> 00:34:47,520
Speaker 1: good saying that rhymes like if it's yellow, let it meto.

673
00:34:47,560 --> 00:34:50,319
Speaker 1: If it's brown, flush it down. Sure, I thought you

674
00:34:50,320 --> 00:34:52,200
Speaker 1: were heading toward that. I was just kind of like

675
00:34:52,239 --> 00:34:54,280
Speaker 1: on the edge of my seat. No, like, if it's.

676
00:34:54,120 --> 00:34:55,319
Speaker 3: Green, I've walked right past.

677
00:34:55,400 --> 00:34:58,000
Speaker 1: That's brown. Maybe there is one that we don't know,

678
00:34:58,120 --> 00:35:02,320
Speaker 1: or maybe someone can write one, like a creative listener.

679
00:35:02,440 --> 00:35:04,000
Speaker 3: I would love to hear it. I'll bet we get a

680
00:35:04,000 --> 00:35:04,760
Speaker 3: bunch of those.

681
00:35:05,120 --> 00:35:09,040
Speaker 1: All right, oxygen if you're talking, if we're talking ratios

682
00:35:10,680 --> 00:35:13,160
Speaker 1: and again, you can walk out as much as possible.

683
00:35:13,200 --> 00:35:16,239
Speaker 1: But the good news is about your compost piles. It's

684
00:35:16,280 --> 00:35:18,239
Speaker 1: not like it needs to be like the oxygen that

685
00:35:18,280 --> 00:35:21,399
Speaker 1: you need no walking around to breathe.

686
00:35:21,120 --> 00:35:23,239
Speaker 3: Which is I think twenty one percent in the atmosphere.

687
00:35:23,320 --> 00:35:26,000
Speaker 1: Yeah, that's what we have going on. It can get

688
00:35:26,040 --> 00:35:29,520
Speaker 1: by these aerobic microbes as low as five percent.

689
00:35:29,880 --> 00:35:31,120
Speaker 3: Yeah, that's cutting it close.

690
00:35:31,200 --> 00:35:33,400
Speaker 1: It's cutting it close. They say, try to hover somewhere

691
00:35:33,440 --> 00:35:36,759
Speaker 1: around ten or up right. And how do you measure that?

692
00:35:36,960 --> 00:35:40,040
Speaker 3: You don't? You just aerrate your pile and it's fine.

693
00:35:39,840 --> 00:35:42,759
Speaker 1: By either turning it or you can do hold PVC.

694
00:35:44,239 --> 00:35:47,080
Speaker 1: And I guess it brings us kind into the management part. Sure,

695
00:35:48,400 --> 00:35:51,200
Speaker 1: you don't just sit there unless you want to have

696
00:35:51,239 --> 00:35:55,759
Speaker 1: a totally passive pile. And who wants that? You have

697
00:35:55,800 --> 00:35:58,080
Speaker 1: to manage this thing, either every day or every other day.

698
00:35:58,080 --> 00:35:59,920
Speaker 1: Turn it, like we were saying, sure, either with the

699
00:36:00,200 --> 00:36:02,919
Speaker 1: little crank if you've got a handy little barrel unit,

700
00:36:03,400 --> 00:36:06,279
Speaker 1: or with a pitchfork or they call it a composting

701
00:36:06,400 --> 00:36:07,120
Speaker 1: fork in here.

702
00:36:07,800 --> 00:36:08,680
Speaker 3: That's pretty fancy.

703
00:36:08,760 --> 00:36:09,680
Speaker 1: Probably the same thing in there.

704
00:36:09,719 --> 00:36:11,760
Speaker 3: It's the same thing as a pitchfork, except like fifty

705
00:36:11,800 --> 00:36:12,399
Speaker 3: dollars more.

706
00:36:14,480 --> 00:36:17,480
Speaker 1: You want to water it some, but again, do you

707
00:36:17,480 --> 00:36:18,560
Speaker 1: want to give watering advice?

708
00:36:20,360 --> 00:36:22,160
Speaker 3: You don't want it for me. You don't want it

709
00:36:22,200 --> 00:36:26,720
Speaker 3: to be soaking wet. No, you wanted to be moist. Yeah, damp.

710
00:36:27,000 --> 00:36:30,759
Speaker 1: People hate that word, so we'll say damp. And again

711
00:36:30,800 --> 00:36:34,400
Speaker 1: I mentioned the perforate of PVC pipes that can help it.

712
00:36:34,480 --> 00:36:36,880
Speaker 1: Says you can avoid turning it by having those pipes.

713
00:36:37,040 --> 00:36:38,120
Speaker 3: I would still turn it.

714
00:36:38,200 --> 00:36:39,799
Speaker 1: I would too, just to mix it up right.

715
00:36:39,960 --> 00:36:43,200
Speaker 3: Yeah, but putting PVC pipes throughout your pile would make

716
00:36:43,239 --> 00:36:44,520
Speaker 3: it really difficult to turn.

717
00:36:44,640 --> 00:36:47,479
Speaker 1: So well, you can pull them out, I guess you could,

718
00:36:47,520 --> 00:36:47,759
Speaker 1: you know.

719
00:36:47,800 --> 00:36:49,279
Speaker 3: But getting them back in is a real pain.

720
00:36:49,960 --> 00:36:50,839
Speaker 1: You can stick them back in.

721
00:36:52,360 --> 00:36:55,080
Speaker 3: Another way to get to introduce oxygen is earthworms.

722
00:36:55,239 --> 00:36:58,200
Speaker 1: Oh man, this is where I go crazy. Oh yeah,

723
00:36:58,400 --> 00:37:01,320
Speaker 1: we have a lot of worms on our property, just

724
00:37:01,360 --> 00:37:04,280
Speaker 1: because there's a lot of worms in Georgia. Yeah.

725
00:37:04,320 --> 00:37:06,680
Speaker 3: We did a great episode on earthworms, remember.

726
00:37:06,480 --> 00:37:09,759
Speaker 1: Yeah, And every time I find them, I pick them up,

727
00:37:10,520 --> 00:37:14,399
Speaker 1: I show them to Emily and she immediately says, throw

728
00:37:14,440 --> 00:37:17,239
Speaker 1: it in the garden. You know. And that's because we

729
00:37:17,239 --> 00:37:19,120
Speaker 1: weren't composting heavily. Now it's going to be throwing in

730
00:37:19,120 --> 00:37:19,839
Speaker 1: the compost pile.

731
00:37:19,920 --> 00:37:20,280
Speaker 3: Sure.

732
00:37:20,480 --> 00:37:22,719
Speaker 1: But these guys are great because they naturally I mean,

733
00:37:22,719 --> 00:37:23,840
Speaker 1: they do a lot of things, but one of the

734
00:37:23,880 --> 00:37:26,359
Speaker 1: things they do is naturally airrate by just tunneling through

735
00:37:26,400 --> 00:37:26,960
Speaker 1: that stuff.

736
00:37:27,200 --> 00:37:31,480
Speaker 3: Yeah. So earthworms and then worms in general are probably

737
00:37:31,520 --> 00:37:38,560
Speaker 3: the most important non microscopic resident in your compost pile. Yeah,

738
00:37:38,719 --> 00:37:42,640
Speaker 3: because they do so much. So worms and especially earthworms

739
00:37:42,640 --> 00:37:47,000
Speaker 3: and most types of nematodes, they actually go in and

740
00:37:47,000 --> 00:37:50,000
Speaker 3: like eat a lot of the stuff that's in the

741
00:37:50,000 --> 00:37:52,279
Speaker 3: compost pile, a lot of the food waste, right or

742
00:37:52,640 --> 00:37:55,840
Speaker 3: organic waste, and in doing so they break it down,

743
00:37:56,320 --> 00:37:58,880
Speaker 3: and as they break it down, they make it easier

744
00:37:59,360 --> 00:38:03,640
Speaker 3: for the microbes to digest themselves. Should we start with

745
00:38:03,640 --> 00:38:07,880
Speaker 3: the microbes? Yeah, okay, So again this compost pile, when

746
00:38:07,920 --> 00:38:09,960
Speaker 3: you add food waste to the pile and add soil,

747
00:38:10,120 --> 00:38:16,040
Speaker 3: you're introducing energy source to energy consumer. Okay, yes. And

748
00:38:16,080 --> 00:38:20,000
Speaker 3: at the base of this is the is microbial life,

749
00:38:20,680 --> 00:38:25,680
Speaker 3: bacteria mostly, but the bacteria go to town. They start

750
00:38:25,719 --> 00:38:28,000
Speaker 3: eating this stuff, and the smaller it is, the more

751
00:38:28,040 --> 00:38:30,239
Speaker 3: serface area there is, the more the bacteria can eat.

752
00:38:30,360 --> 00:38:33,359
Speaker 3: And they actually take the nutrients out of this and

753
00:38:33,480 --> 00:38:36,960
Speaker 3: use it for cellular respiration, which is why they need oxygen,

754
00:38:37,120 --> 00:38:39,720
Speaker 3: because they take oxygen and combine them with the carbon

755
00:38:40,120 --> 00:38:42,840
Speaker 3: and they create atp which they use as an energy

756
00:38:42,880 --> 00:38:45,680
Speaker 3: source to power their cells and live and frolic and play,

757
00:38:46,000 --> 00:38:49,000
Speaker 3: and in doing so they create carbon dioxide.

758
00:38:49,080 --> 00:38:49,520
Speaker 1: That's right.

759
00:38:50,040 --> 00:38:55,120
Speaker 3: So as they're doing this, they're actually breaking the stuff

760
00:38:55,200 --> 00:38:58,640
Speaker 3: down from what you'd recognize as a banana peel closer

761
00:38:58,680 --> 00:39:01,680
Speaker 3: and closer to that finished humor miss project product. Yes,

762
00:39:01,800 --> 00:39:04,040
Speaker 3: so you got bacteria and they're a big part of it.

763
00:39:04,080 --> 00:39:08,640
Speaker 3: And depending on the phase that the compost pile is in, uh,

764
00:39:08,760 --> 00:39:11,279
Speaker 3: the there will be different kinds of bacteria in your

765
00:39:11,280 --> 00:39:12,080
Speaker 3: compost pile.

766
00:39:13,000 --> 00:39:16,080
Speaker 1: Yeah, and it's not you know, just bacteria. There's a

767
00:39:16,120 --> 00:39:22,000
Speaker 1: fung guy doing lots of work. We mentioned nebatodes. You're

768
00:39:22,040 --> 00:39:26,000
Speaker 1: gonna eventually get mites in there, and slugs. You've already

769
00:39:26,000 --> 00:39:30,160
Speaker 1: thrown your worms in. Some millipedes doing some action, right

770
00:39:30,280 --> 00:39:33,520
Speaker 1: with all those cute little legs. And overall these are

771
00:39:33,520 --> 00:39:35,800
Speaker 1: known as primary consumers.

772
00:39:35,840 --> 00:39:39,080
Speaker 3: Some are are are all of them primary consumers?

773
00:39:39,320 --> 00:39:42,880
Speaker 1: Well they're listed, okay by this person who made this

774
00:39:42,920 --> 00:39:43,560
Speaker 1: fancy chart.

775
00:39:43,760 --> 00:39:47,200
Speaker 3: So then above that, chuck, you've got the secondary consumers. Secondo,

776
00:39:47,480 --> 00:39:50,879
Speaker 3: and those are right, those are the those are the

777
00:39:50,920 --> 00:39:54,920
Speaker 3: predators of the primary consumers, right, yeah, and then you

778
00:39:54,960 --> 00:39:58,640
Speaker 3: have tertiary consumers. They're the predators of the secondary consumers.

779
00:39:59,080 --> 00:40:00,680
Speaker 3: And so you put all this together and what you

780
00:40:00,680 --> 00:40:03,440
Speaker 3: have is a food web. If microbe is breaking the

781
00:40:03,480 --> 00:40:06,560
Speaker 3: stuff down, worms and stuff doing the same thing in

782
00:40:06,920 --> 00:40:11,279
Speaker 3: some ways, and then other predators, different graduated levels of

783
00:40:11,320 --> 00:40:15,160
Speaker 3: predators preying on the smaller animals to keep their population

784
00:40:15,239 --> 00:40:17,880
Speaker 3: in check and to keep everything in a perfect balance

785
00:40:18,120 --> 00:40:19,880
Speaker 3: so that it's as efficient as possible.

786
00:40:20,440 --> 00:40:22,240
Speaker 1: And eventually a great white shark comes along.

787
00:40:22,960 --> 00:40:26,279
Speaker 3: What gets me, eats the whole pile thanks to a

788
00:40:26,360 --> 00:40:30,440
Speaker 3: shark nade. What gets me thought, the best part of

789
00:40:30,520 --> 00:40:33,120
Speaker 3: all this to me is that if you look at

790
00:40:33,160 --> 00:40:37,960
Speaker 3: the lifespan of a compost pile from brand new.

791
00:40:37,920 --> 00:40:40,680
Speaker 1: To finished humans, from to.

792
00:40:40,719 --> 00:40:43,879
Speaker 3: Humus, Yes, it's it forms a bell as far as

793
00:40:43,880 --> 00:40:45,239
Speaker 3: the temperature gradient.

794
00:40:44,960 --> 00:40:46,760
Speaker 1: Goes, right, Yeah, it's really kind of cool.

795
00:40:46,920 --> 00:40:50,320
Speaker 3: So the first stage is the mesophilic stage. Yeah, temperatures

796
00:40:50,360 --> 00:40:54,279
Speaker 3: get up to I think forty degrees celsius. I can't

797
00:40:54,280 --> 00:40:55,680
Speaker 3: remember what that is in fahrenheight.

798
00:40:55,960 --> 00:40:57,120
Speaker 1: Yeah we'll go with celsius though.

799
00:40:57,200 --> 00:41:04,000
Speaker 3: Okay, so it's warmish. And then as the cellular respiration

800
00:41:04,680 --> 00:41:08,000
Speaker 3: mounts and builds, more more bacteria born and start eating

801
00:41:08,080 --> 00:41:12,279
Speaker 3: and carry this cellular respiration out. The byproducts are CO

802
00:41:12,520 --> 00:41:16,520
Speaker 3: two and heat, and heat starts to accumulate in the

803
00:41:16,520 --> 00:41:19,239
Speaker 3: compost pile so much so that it gets up to

804
00:41:19,280 --> 00:41:22,400
Speaker 3: something like fifty to sixty degrees celsius, which is like

805
00:41:22,400 --> 00:41:25,240
Speaker 3: one hundred to one hundred and fifty degrees farrenheights.

806
00:41:25,360 --> 00:41:27,600
Speaker 1: Yeah, and it's hot. At this point, your organisms are

807
00:41:27,600 --> 00:41:29,960
Speaker 1: going to change. You're going to have thermophilic. These are

808
00:41:30,000 --> 00:41:32,919
Speaker 1: a little heat loving critters and they move in because

809
00:41:32,960 --> 00:41:37,080
Speaker 1: it's nice and warm. They're snowbirds, they're desert dwellers, and

810
00:41:37,120 --> 00:41:40,919
Speaker 1: they like it when it's warm. But here's the thing

811
00:41:40,960 --> 00:41:43,520
Speaker 1: is you want to like you want you don't want

812
00:41:43,520 --> 00:41:45,480
Speaker 1: it to get too hot, so you want to continue

813
00:41:45,520 --> 00:41:48,279
Speaker 1: to aerate and keep that temperature in check. What you

814
00:41:48,400 --> 00:41:51,240
Speaker 1: want is that natural bell to happen on its own right.

815
00:41:51,320 --> 00:41:57,200
Speaker 3: So the mesophilic bacteria die off or they go kind

816
00:41:57,200 --> 00:42:00,719
Speaker 3: of dormant as it enters the thermophilic face, and then

817
00:42:00,760 --> 00:42:03,600
Speaker 3: after the thermophilic phase ends. The reason it ends is

818
00:42:03,640 --> 00:42:07,279
Speaker 3: because they've eaten up all of the stuff that's there

819
00:42:07,280 --> 00:42:12,000
Speaker 3: to eat, and only the hard stuff's left over. And

820
00:42:12,080 --> 00:42:15,000
Speaker 3: so the thermophiles go away, and some of the meso

821
00:42:15,000 --> 00:42:19,520
Speaker 3: files come back and new stuff comes in, like ecxinemi

822
00:42:19,680 --> 00:42:23,960
Speaker 3: seats ectinemi seats, which are kind of like a weird fungi,

823
00:42:24,040 --> 00:42:26,920
Speaker 3: bacteria cross and they break down like the really hard

824
00:42:26,960 --> 00:42:30,560
Speaker 3: woody shrubby stuff and they finish it off. And this

825
00:42:30,640 --> 00:42:35,200
Speaker 3: third phase is called the curing phase. Right, And at

826
00:42:35,239 --> 00:42:37,640
Speaker 3: the end of all of it, you have this great

827
00:42:38,320 --> 00:42:42,359
Speaker 3: nutrient rich hummus humus. But in the middle of that,

828
00:42:42,400 --> 00:42:45,440
Speaker 3: when it gets really hot, it gets so hot, chuck

829
00:42:45,760 --> 00:42:48,480
Speaker 3: that pathogens that can make you sick, that can make

830
00:42:48,520 --> 00:42:51,760
Speaker 3: animals sick, that can make plants sick, are actually killed

831
00:42:51,760 --> 00:42:54,680
Speaker 3: off in the phase, which is why when you get

832
00:42:54,680 --> 00:42:58,759
Speaker 3: your hands on compost on humus, it's organic. It's been

833
00:42:58,960 --> 00:43:04,640
Speaker 3: basically treated naturally to rid itself of parasites, pathogens, all

834
00:43:04,680 --> 00:43:08,000
Speaker 3: sorts of bad stuff, and all that's left is the

835
00:43:08,120 --> 00:43:10,880
Speaker 3: nutrients that have been broken down in the process that

836
00:43:10,960 --> 00:43:14,400
Speaker 3: a plant can use very easily. And again the circle

837
00:43:14,440 --> 00:43:15,680
Speaker 3: of life starts over again.

838
00:43:16,000 --> 00:43:18,319
Speaker 1: Yeah, and you know I mentioned sun earlier can dry

839
00:43:18,360 --> 00:43:22,080
Speaker 1: it out, but if it gets over sixty five celsius,

840
00:43:22,600 --> 00:43:25,200
Speaker 1: it's gonna kill off so many microbes. It's gonna really

841
00:43:25,239 --> 00:43:28,640
Speaker 1: slow down your process. Right, So that's another reason you

842
00:43:28,680 --> 00:43:30,759
Speaker 1: turn it is to kind of keep and again don't

843
00:43:30,760 --> 00:43:32,759
Speaker 1: have it direct sunlight, but it's going to keep that

844
00:43:32,800 --> 00:43:37,520
Speaker 1: temperature where it does its thing naturally, right where you

845
00:43:37,520 --> 00:43:39,400
Speaker 1: don't want to, you know, put a heat lamp on it.

846
00:43:40,000 --> 00:43:41,960
Speaker 1: I just want to keep it moist, turn it over

847
00:43:42,000 --> 00:43:44,640
Speaker 1: and let it do its thing. And you might come

848
00:43:44,640 --> 00:43:47,560
Speaker 1: out there on a chili morning there might be steams

849
00:43:47,560 --> 00:43:50,239
Speaker 1: coming off of that sucker. And dude, that's when you

850
00:43:50,400 --> 00:43:53,919
Speaker 1: just like you go hot dog, Yeah, hot diggity the hog,

851
00:43:54,719 --> 00:43:57,279
Speaker 1: and you go inside and you eat a banana and

852
00:43:57,320 --> 00:44:00,279
Speaker 1: you throw it on the on the pile. So when

853
00:44:00,320 --> 00:44:00,879
Speaker 1: is it all over?

854
00:44:01,320 --> 00:44:03,840
Speaker 3: Man? I just love this is why I love Earth's science.

855
00:44:04,120 --> 00:44:06,920
Speaker 1: Yeah, it's really amazing because it's like it requires a

856
00:44:06,960 --> 00:44:08,880
Speaker 1: little bit of human management, but then you kind of

857
00:44:08,880 --> 00:44:10,879
Speaker 1: just step away and say, do your thing. Yeah, it's

858
00:44:10,880 --> 00:44:11,359
Speaker 1: really neat.

859
00:44:12,320 --> 00:44:14,360
Speaker 3: When is it over? Well, you can tell. There's a

860
00:44:14,360 --> 00:44:17,720
Speaker 3: few ways of being able to tell. The temperature starts

861
00:44:17,760 --> 00:44:21,400
Speaker 3: to go down. If it's below one hundred degrees fahaheight,

862
00:44:21,719 --> 00:44:24,880
Speaker 3: it's out of the thermophilic phase, yes, and it's now

863
00:44:24,960 --> 00:44:28,400
Speaker 3: into the mesophilic phase. This says that it's probably done.

864
00:44:28,480 --> 00:44:31,920
Speaker 3: I disagree. I think you probably want it even cooler

865
00:44:31,960 --> 00:44:34,480
Speaker 3: than that, because the longer you let it cure, the

866
00:44:34,600 --> 00:44:39,160
Speaker 3: more diverse the microbes inside are going to be the better.

867
00:44:39,239 --> 00:44:41,319
Speaker 3: The soil that you use to amend it with is

868
00:44:41,360 --> 00:44:44,239
Speaker 3: going to be sure. Temperature is one.

869
00:44:45,360 --> 00:44:47,680
Speaker 1: One of it is just eyeball it. And if it's

870
00:44:48,480 --> 00:44:51,479
Speaker 1: if it's about fifty percent decomposed, like if you still

871
00:44:51,520 --> 00:44:55,160
Speaker 1: see clearly a banana peel, then it's not done right.

872
00:44:55,239 --> 00:44:57,600
Speaker 1: You don't want to recognize this stuff as food at

873
00:44:57,600 --> 00:45:02,919
Speaker 1: this point, or an egg or whatever. And is it

874
00:45:03,000 --> 00:45:05,960
Speaker 1: is it smaller? Is if it's been reduced by fifty

875
00:45:05,960 --> 00:45:09,640
Speaker 1: to seventy five percent and it's dark brown or black

876
00:45:10,080 --> 00:45:13,359
Speaker 1: and crumbly and it looks kind of like soil, then

877
00:45:13,400 --> 00:45:15,960
Speaker 1: you're you're cooking with gas. As my dad used to say.

878
00:45:17,120 --> 00:45:20,960
Speaker 3: The texture, did you say smooth or crumbly?

879
00:45:21,080 --> 00:45:21,480
Speaker 1: Yeah?

880
00:45:21,520 --> 00:45:23,680
Speaker 3: What about the smell, Well, it shouldn't.

881
00:45:24,160 --> 00:45:25,960
Speaker 1: It shouldn't stink bad at this point.

882
00:45:26,120 --> 00:45:29,400
Speaker 3: No, it should smell earthy. And actually one of my

883
00:45:29,480 --> 00:45:34,560
Speaker 3: favorites the actinum my sights. Yeah, the actin of my seats. Okay,

884
00:45:35,760 --> 00:45:39,560
Speaker 3: they are the reason that soil and dirt has its smell.

885
00:45:39,719 --> 00:45:42,960
Speaker 3: It's those guys, Yeah, they give it its earthy smell. Isn't

886
00:45:43,000 --> 00:45:43,319
Speaker 3: that cool?

887
00:45:43,440 --> 00:45:45,680
Speaker 1: Yeah? And I think we didn't mention you know that

888
00:45:45,760 --> 00:45:48,640
Speaker 1: it's doing well along the way if it stops smelling

889
00:45:48,680 --> 00:45:51,080
Speaker 1: like it doesn't just stink the whole time.

890
00:45:51,360 --> 00:45:53,799
Speaker 3: Right, And it's not gonna smell earthy. The soil that

891
00:45:53,880 --> 00:45:56,799
Speaker 3: you add will smell earthy. But when you grab a

892
00:45:56,880 --> 00:46:00,000
Speaker 3: handful of humus, it should just fall through your fingers.

893
00:46:00,160 --> 00:46:02,800
Speaker 3: It should be the closer to black, the better. Yeah,

894
00:46:02,920 --> 00:46:07,040
Speaker 3: and it should smell like every everything associated with earth

895
00:46:07,080 --> 00:46:09,680
Speaker 3: should smell like. It's like the word earth. That's what

896
00:46:09,719 --> 00:46:12,840
Speaker 3: it should smell like. Like, you'll understand what earth smells like.

897
00:46:13,000 --> 00:46:15,200
Speaker 1: Yeah, they said peat moss. If you if none of

898
00:46:15,200 --> 00:46:16,120
Speaker 1: this makes sense.

899
00:46:16,000 --> 00:46:19,120
Speaker 3: Go to your local hardware store or lawn and garden

900
00:46:19,160 --> 00:46:21,200
Speaker 3: center and smell the peat moss exactly.

901
00:46:22,320 --> 00:46:26,400
Speaker 1: So, now that it's done, Yeah, you've got your wonderfully

902
00:46:26,600 --> 00:46:31,600
Speaker 1: natural fertilizer. Use it. Put it, Spread it out in

903
00:46:31,640 --> 00:46:34,000
Speaker 1: your garden, Spread it out around your trees, throw it

904
00:46:34,000 --> 00:46:34,880
Speaker 1: in your yard.

905
00:46:34,760 --> 00:46:37,319
Speaker 3: Spread it around your naked body, and run around your

906
00:46:37,400 --> 00:46:41,279
Speaker 3: yard if you want to. It's got a doobie pile,

907
00:46:41,320 --> 00:46:45,200
Speaker 3: will make it do or quack grass.

908
00:46:46,080 --> 00:46:51,560
Speaker 1: Yeah, stay away from that stuff. It's basically like the

909
00:46:51,640 --> 00:46:54,120
Speaker 1: easiest way to put it without getting too scientific, is

910
00:46:54,200 --> 00:46:56,480
Speaker 1: it's going to make everything better. Right, It's going to

911
00:46:56,560 --> 00:47:00,360
Speaker 1: increase soil microbes, it's going to increase nutrients and enhance them.

912
00:47:00,640 --> 00:47:04,359
Speaker 1: It's going to improve the pH and chemistry of your soil.

913
00:47:04,480 --> 00:47:07,759
Speaker 3: Your yard. It's going to structure and again, like what

914
00:47:07,800 --> 00:47:10,760
Speaker 3: you've just done is taken stuff and had it broken

915
00:47:10,760 --> 00:47:14,359
Speaker 3: down into its components, unlocked it for your plants to use.

916
00:47:14,840 --> 00:47:17,160
Speaker 3: So your plants are going to say thank you brother.

917
00:47:17,680 --> 00:47:18,400
Speaker 1: Pretty amazing.

918
00:47:18,480 --> 00:47:18,719
Speaker 3: Yep.

919
00:47:19,320 --> 00:47:21,840
Speaker 1: Uh. Some people create a lot of it and sell it,

920
00:47:21,880 --> 00:47:24,520
Speaker 1: but you know, mainly people do this to just use

921
00:47:24,560 --> 00:47:25,160
Speaker 1: around their house.

922
00:47:25,280 --> 00:47:29,400
Speaker 3: Yeah, and increasingly towns are starting to do curbside composting.

923
00:47:29,440 --> 00:47:33,239
Speaker 3: Pickup food waste, pickup neat where you got trash, recycling

924
00:47:33,320 --> 00:47:36,240
Speaker 3: bin food waste, banana PILs, banana piels.

925
00:47:36,320 --> 00:47:40,320
Speaker 1: Right, that's it, all right, go forth and composts.

926
00:47:40,400 --> 00:47:42,920
Speaker 3: Yeah, if you want to know more about composting, you

927
00:47:42,960 --> 00:47:44,640
Speaker 3: can type that word in the search bar at housetif

928
00:47:44,680 --> 00:47:47,800
Speaker 3: works dot com. Cornell actually also has a really great

929
00:47:47,800 --> 00:47:50,000
Speaker 3: site about composting if you want to know more about

930
00:47:50,040 --> 00:47:50,799
Speaker 3: the science of it.

931
00:47:50,920 --> 00:47:51,959
Speaker 1: You were very excited about.

932
00:47:51,960 --> 00:47:55,399
Speaker 3: I love that site. And since I said Cornell, it's

933
00:47:55,440 --> 00:47:56,680
Speaker 3: time for the listener mail.

934
00:47:59,120 --> 00:48:02,680
Speaker 1: I'm gonna call this wild life specialists. We had a

935
00:48:02,719 --> 00:48:03,520
Speaker 1: couple of these that wrote in.

936
00:48:03,560 --> 00:48:06,600
Speaker 3: Remember we talked about this in the Pain Scale EPs.

937
00:48:07,000 --> 00:48:08,520
Speaker 1: And we kind of surmise what it was, and we

938
00:48:08,680 --> 00:48:10,560
Speaker 1: turns out we were right. And by the way, we

939
00:48:10,640 --> 00:48:15,560
Speaker 1: heard from paramedics doctors quite a few people about the

940
00:48:15,600 --> 00:48:16,160
Speaker 1: worst pain.

941
00:48:16,560 --> 00:48:18,520
Speaker 3: Yeah, you don't want a long bone fracture.

942
00:48:18,719 --> 00:48:21,440
Speaker 1: Yeah, almost one hundred percent of them said of broken

943
00:48:21,480 --> 00:48:24,040
Speaker 1: femur is like the worst pain you can experience.

944
00:48:24,160 --> 00:48:25,200
Speaker 3: And should we say why?

945
00:48:25,760 --> 00:48:28,440
Speaker 1: Yeah, go ahead, So several reasons, Right.

946
00:48:28,320 --> 00:48:31,160
Speaker 3: We are right because apparently it's a very sensitive area,

947
00:48:31,640 --> 00:48:37,600
Speaker 3: but also because without that structure, your muscles start spasming, right,

948
00:48:37,719 --> 00:48:40,600
Speaker 3: which just rocks the whole thing back and forth even more.

949
00:48:41,080 --> 00:48:44,600
Speaker 1: And then then like fragmented bone hitting nerve and all

950
00:48:44,680 --> 00:48:45,520
Speaker 1: kinds of badness.

951
00:48:45,640 --> 00:48:48,879
Speaker 3: Yeah, who, So steer clear of that.

952
00:48:49,760 --> 00:48:53,719
Speaker 1: All right? So we heard from from two. I'm going

953
00:48:53,760 --> 00:48:55,200
Speaker 1: to read the one, but I'm going to shout them

954
00:48:55,200 --> 00:48:57,359
Speaker 1: both out. Hey, guys, very excited to hear you mentioned

955
00:48:57,400 --> 00:49:00,680
Speaker 1: childlife specialists during your recent episode on Pain Scales. As

956
00:49:00,719 --> 00:49:03,160
Speaker 1: a child life specialist myself, I thought would take the

957
00:49:03,200 --> 00:49:05,280
Speaker 1: opportunity to tell you a little bit about our profession,

958
00:49:05,560 --> 00:49:09,319
Speaker 1: you are right, Chuck, a child life specialist is we

959
00:49:09,400 --> 00:49:13,200
Speaker 1: help kids deal with being hospitalized. That's really the essence

960
00:49:13,200 --> 00:49:16,400
Speaker 1: of our job. We support children and families throughout stressful

961
00:49:16,440 --> 00:49:20,800
Speaker 1: situations such as hospitalizations, using our knowledge of child development

962
00:49:20,840 --> 00:49:26,160
Speaker 1: and play to facilitate coping. Child life specialists provide children

963
00:49:26,239 --> 00:49:30,719
Speaker 1: with developmentally appropriate education about diagnoses and treatments, preparation and

964
00:49:30,719 --> 00:49:36,120
Speaker 1: support for procedures and opportunities for normalization and play. What

965
00:49:36,200 --> 00:49:36,879
Speaker 1: a great job.

966
00:49:37,000 --> 00:49:39,440
Speaker 3: Seriously, I can't think of too many jobs that are

967
00:49:39,480 --> 00:49:40,480
Speaker 3: more rewarding than that.

968
00:49:40,680 --> 00:49:44,800
Speaker 1: Seriously. We also provide support for siblings and provide legacy

969
00:49:44,800 --> 00:49:48,560
Speaker 1: building and memory making and end of life situations. Our

970
00:49:48,600 --> 00:49:52,880
Speaker 1: profession is very rewarding. Josh, you are right. She predicted

971
00:49:52,880 --> 00:49:55,200
Speaker 1: that you would say that, and I love going to

972
00:49:55,200 --> 00:49:58,840
Speaker 1: work every day. To become a CLS, you must have

973
00:49:58,880 --> 00:50:02,360
Speaker 1: a bachelor's or master's child development or a related field,

974
00:50:02,840 --> 00:50:08,000
Speaker 1: complete a six hundred and forty hour childlife internship, and

975
00:50:08,040 --> 00:50:13,160
Speaker 1: pass the National Certification Exam. You can visit www dot

976
00:50:13,280 --> 00:50:17,759
Speaker 1: childlife dot org to learn more about it. Thanks for

977
00:50:17,800 --> 00:50:19,600
Speaker 1: what you guys do. You've made all my road trips

978
00:50:19,800 --> 00:50:22,960
Speaker 1: interesting and thanks for spreading the word about childlife. Maybe

979
00:50:22,960 --> 00:50:25,600
Speaker 1: you can do entire episode on our profession in the

980
00:50:25,600 --> 00:50:30,560
Speaker 1: future if she said pease okay, And that is Natalie Valentine.

981
00:50:30,600 --> 00:50:33,359
Speaker 1: And also a big shout out to Amanda Butler from

982
00:50:33,360 --> 00:50:37,760
Speaker 1: Auburn University who does that there. Thanks for writing in Ladies,

983
00:50:37,760 --> 00:50:41,000
Speaker 1: it sounds like just a really, really great job.

984
00:50:41,120 --> 00:50:43,279
Speaker 3: Yeah, thanks to you both for that, and thanks for

985
00:50:43,320 --> 00:50:46,520
Speaker 3: everybody who has anything to do with making kids who

986
00:50:46,520 --> 00:50:50,759
Speaker 3: are hospitalized feel better. Hats off to you. If you

987
00:50:50,800 --> 00:50:53,640
Speaker 3: want to get in touch with us, you can tweet

988
00:50:53,680 --> 00:50:57,120
Speaker 3: to us at SYSK podcast or Josham Clark. You can

989
00:50:57,200 --> 00:51:00,600
Speaker 3: hang out with us on Facebook dot com, slash stuff

990
00:51:00,600 --> 00:51:03,279
Speaker 3: you Should Know or slash Charles W. Chuck Bryant. You

991
00:51:03,320 --> 00:51:06,359
Speaker 3: can send us an email to Stuff Podcast at HowStuffWorks

992
00:51:06,360 --> 00:51:08,560
Speaker 3: dot com and has always joined us at our home

993
00:51:08,600 --> 00:51:15,920
Speaker 3: on the web, stuff you Should Know dot com.

994
00:51:16,040 --> 00:51:18,560
Speaker 2: For more on this and thousands of other topics, visit

995
00:51:18,600 --> 00:51:27,279
Speaker 2: HowStuffWorks dot com.