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Posts with tag composting

Composting, Cocktails and the Capital Grille -- The Kansas City Star in 60 Seconds

aperitifs
Aperitifs. Photo: Darren // DA Creative Photography, Flickr
  • Bypass strong cocktails and strong wines in favor of aperitifs, a tasty way to prep one's palate for dinner.
  • All about composting.
  • Kansas City teen James McCausland balances a construction career with a passion for baking.
  • A critic loves the wine tasting and elegant cuisine at Capital Grille.
  • The world of K.C. food blogging is expanding; here's a close-up of one snarky blogger.
  • A spotlight on local farmers' markets.
  • Recipe: Asian Caesar Salad with Grilled Chicken and Crisp Wontons

Neat Nibbles of YumSugar

garlic
Microplaned garlic. Photo: YumSugar
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

If you're not prone to scrapes and slices, you might want to try scraping that garlic (and not your knuckles!) against a Microplane.

Forget lemon and lime. How about garnishing your summer drinks with strawberries?

Go Green! San Francisco becomes the first United States city to require composting.

Sometimes a classic garden salad is just what the tummy needs.

Jacques Pepin discusses his way to achieve a beauteous boiled egg.

Korean Beef Kebabs -- a tower of seasoned meat and green onions.

Does roasting a whole animal make you squeamish?

Wasted Food offers composting tips from Brian Rosa

row of compost binsIt was while I was in high school that my family started a compost pile. My parents had composted religiously during the early, idealistic years of their marriage (they even kept chickens for a brief time), but as they moved from Santa Cruz to Chicago to Los Angeles to Portland, composting (and livestock) fell by the wayside. When we restarted the family composting program, we all had a lot to learn about what could go into the sink-side bucket and what items were still trash.

If you've been thinking about starting your own compost pile, but don't know how to go about it, Jonathan at Wasted Food has got the poop on backyard composting, via an interview with Brian Rosa, North Carolina's composting guru. They talk bins verses piles, composting with worms and how to ensure that your compost pile is the most successful one on the block.

Fall is a terrific time to start a compost pile or bin, as you can add all the leaves and bits of organic material that you clean out of your yard to the mound. If you make the time to turn it regularly over the winter, you'll have amazingly nutritious soil for your spring and summer vegetable garden.

Composting in and out of the city

compost
It's just crazy how much compostable food gets thrown into the trash. If you don't have a green bin program where you live, or were interested in the ease of composting, you've got to check out this ridiculously informative guide over at Grist.

They have a bunch of informative links from where to get supplies to videos about the wormy goodness of vermicomposting. Heck, if you're really adventurous, you could even look into composting toilets, where your fecal matter gets broken down and then you bury it in the yard. But don't let steps like that scare you -- the composting basics are as easy as pie, and a lot less fecally intimidating.

Just imagine the nice, organic results you can get for your herb or vegetable garden!

[via Culinate]

Zombie chickens taking over California?

In Sonoma County in Northern California, old hens that can't lay eggs anymore are being euthanized and composted in layers of sawdust at a rate of 500,000 a year. They are killed by placing them in a box and gassing them with carbon monoxide, a quick , painless, and humane method of euthanization. The only problem is that not all the chickens are dead when they are composted. "Zombie chickens" is the nickname for live hens who are digging their way out, crawling and staggering from the heaps. Some say this was a one time situation where two dozen birds were buried alive, caused by inexperience, but others say that every now and then they do get zombie chickens roaming around.

These old birds don't have much in the way of meat, usually less than a pound of usable meat vs. a five pound healthy young cooking chicken. Supposedly slaughtering them properly and transporting them frozen for sale costs more than composting them. Also no one wants old stewing chickens anymore, not even soup factories, and the last California rendering plant stopped accepting the old hens as of last May. This isn't just a California problem but a nationwide one.

Suggestions are being made on how to use the retired birds. Some say make chicken sausage to feed the poor and homeless, others say use them as food for exotic reptiles kept in zoos and as pets. One industry group thinks that they could be used as fuel in power plants, like excess slaughtered beef is in some plants in Europe. Right now no one is coming up with any really practical and useful ideas. Does anyone want to start an old age home for retired hens?

Tip of the Day

Even though the crust of your pumpkin pie on Thanksgiving turned out flaky and buttery, consider everyone "pie"-ed out. Try these non-pie ways to use up leftover disk of dough.

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