Live Long Naturally ©2012

Volunteering at the L.A. Arboretum has opened up a whole new world for me – it has taught me to think outside the box and the bin. In learning to garden by way of permaculture, I went back and forth on how to build my own compost pile. In waiting for everything to be just right, I decided to just start piling on the ground. Wouldn’t you know, before long… I had my very own compost. No fancy bins, nothing! Here’s what worked for me:

I picked a site near the garden. A site near the kitchen and under the branches of a deciduous tree work well according to some gardeners. I just happened to start mine very near an orange tree. “They” say to alternate between brown and green ingredients for the ideal carbon/nitrogen balance. I didn’t so much alternate –  for brown ingredients… I’ve used straw, grass clippings, dead and broken tree branches, and lots of kitchen scraps. I’ve been told no potatoes or citrus, though, I’ve used the later simply because the citrus trees want it. A textbook of mine suggests layering 3” of straw, 1” to 6” moist green material, then a 1” layer of soil and repeat to 3-4 feet in height. The thickness of green material is dependent on the density of material. Loose open material, such as green bean vines or tomato stems can be applied thicker. Kitchen scraps and grass clippings are denser and can be applied thinner. The microorganisms in the soil help decompose organic matter.

Technical aspect aside – I merely toss my compost ingredients, mix thoroughly, and water almost daily. Pile sits atop the ground, so soil automatically gets mixed in. The soil underneath is where I scoop out my wonderfully smelling decomposed matter. It takes much less time than most people and/or textbooks state. However, temperature does play a role.

Happy composting!

Processed foods are made to have a long shelf life, BUT… at the expense of shortening yours!

Shop the outer walls of the grocery store. That’s usually where you’ll find the ‘real’ food. And eat before going grocery shopping – leave the junk foods (chips, ice cream, sodas, etc.) behind. Why set yourself up for something you’ll regret later? Plan your meals for the week. List the items and
ingredients in order based on the store layout, starting with the first aisle you walk down.  If it’s a quick trip to the grocery store, use a handheld basket or bring your own bag – once it’s full (or heavy) that’s it!

Healthy eating (most days of the week and hours of the day), along with regular exercise and seasonal cleansing, keep me jowl-less, keep my eyelids visible, and keep my belly smaller than my bottom. These three parts of my body always let me know when I am overdoing it – thank God for built in gauges! We’ve all got them, so why not use them?