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Worms in the Kitchen

worm bin divided

We’re about to restart out affair with worms. Sadly, on leaving Australia we had to say goodbye to our Red Tiger worms and their lovely black box home. Now, after some prompting form the local worm lady, Betty, Eden’s Girl Guide’s group, and the fact that our outdoor compost pile is under about 2 feet of snow, I crafted a fine home for some new pet worms out of a couple of Tupperware boxes. and some additional fittings.

The New York Times recently posted an article on the growing trend of keeping worms in cities like New York, but an interesting part of the article was about the relative environmental impact of our choice…

Composting does not have as big an environmental effect as recycling, Environmental Protection Agency figures show: recycling one ton of mixed paper is four times as effective in reducing greenhouse gas emissions as producing the same amount of compost.

But keeping food discards out of landfills does more than twice the good of keeping mixed paper out, E.P.A. officials said, because decomposing food that is buried and cut off from air releases methane, a potent greenhouse gas, at higher rates than paper. (The ventilation in composting prevents methane creation.)

New Yorkers Try Composting With Worms – NYTimes.com.

I’m interested to know whether you are in on the great secret of worms…

The results of my last poll are interesting, I asked the question, how long could you survive on the food in your house, here’s a graph of the results…

Image of worm bin by chefandree via Flickr

Comments on this entry are closed.

  • Janice February 24, 2009, 4:01 pm

    I have had a go at worm farming but very few of my worms survived. The ones that did, I gavwethem a home in my compost pile.
    I must have done something wrong.
    I get plenty of worms in my compost, and when sifting the compost the worms are returned to the pile.

  • Mike Thomas February 24, 2009, 5:20 pm

    Janice, thanks for your comment – as you know worms have very specific demands for temperature, moisture content and really dislike some foods when used in a controlled environment. Stability is a key. We'll keep the progress updated here on the blog