In the first session, focus will be on teaching the homeowner how to compost. Starting in the kitchen and following organic scraps all the way to the garden, the dos and don’ts, what ingredients work well, and troubleshooting will be covered. You will also learn about the three keys we all need to survive… oxygen, water, and a balanced diet.
In the second session, focus will be on infrastructures and techniques for successful household composting. While everyone’s situation is unique, we will explore different structures to accommodate a wide range of backyard environments and budgets from homemade to store bought to minimalist approaches.
Class will meet on June 1 and June 8.
Matt Proft has been actively recycling organic nutrients for over 35 years. From homegrown kitchen scraps, farm mortality and slaughter house by-products to industrial organics, all these ingredients are no longer considered waste. For the last five and a half years he operated the compost facility at TAM Organics in Shaftsbury where he was composting 2.4 million pounds of food scraps annually.