It’s tempting to think of composting as building a holder, throwing in food and coming back a few weeks later to something you can toss in your garden, but the reality requires much more time, space ...

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In the course of a week, my kitchen produces a shocking quantity of what we might think of as edible trash: apple peels, garlic nubs, a bit of gristle from a steak, Dorito dust, tea bags, the ...