LOS ANGELES -- Steven Wynbrandt sticks his hand deep beneath the layers of straw that blanket his enormous compost heap and pulls out a fistful of black gold, sweet and earthy. “Look at this soil,” Wynbrandt says with excitement as his fingers open, revealing his secret recipe for compost: decomposed dairy cow manure, alfalfa, yarrow, camomile, stinging nettle, oak bark, dandelion and valerian flowers. “I’m an alchemist.” As further proof that compost is to gardening these days what grass-fed beef and gluten-free gourmet foods are to the world of cooking, the Wynbrandt compost heap...
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