![]() After their work is done, a blade slices off the finished compost from the bottom of the rows. Ĭhambers estimates that there are between 10 and 12 million worms working on his farm on any given day. Each of the beds are 80 feet long and measure five feet across. “We also want to get some of the heat energy out so the worms aren’t cooked when they start the process,” adds Chambers.The worms are fed cooled-down compost twice a week in 12 continuous-flow composting beds. This is subject to what Chambers calls the “pre-composting phase.” The waste is delivered to the farm and pile composted at high temperatures to kill weed seeds, and pathogens. It all starts with manure from a nearby organic dairy. Chambers bought the 1-acre operation in 1992, and since then, he figures he’s diverted 1.8 million tons of food from entering landfills by recycling agricultural waste, and selling worms to home composters. ![]() He produces 35,000 pounds a month at Sonoma Valley Worm Farm. In Sonoma County, California, Jack Chambers goes big. Vermicompost can be produced in a tiny urban closet, or on a large ranch. Red Wigglers, or Eisenia fetida, to be exact. It does it the old fashioned way, with millions of employees. And, it doesn’t require fancy chemicals or industrial packaging. ![]() It improves soil structure, increases yield and even improves the taste of fruits and vegetables, and makes them last longer in the field. Soil conditioned with this “black gold,” is what keeps many farm and garden operations from going under. It’s basic stuff, but the increased crop productivity, and long-term benefits of vermicompost are undeniable. ![]()
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