For many gardeners who diligently save and compost leaves and other discarded plant material, the idea of keeping food scraps hanging around in the kitchen is fairly unappealing. “There’s a false phobia of it being messy or smelly,” says Robert Reed of Recology, a waste-collection service that runs the composting program in San Francisco, where the practice became a citywide mandate in 2009. Certainly, decomposed food scraps, an essential component of high-quality compost, can get smelly and buggy if not properly handled.
Victoria Jordan, manager of house operations and house events at the James Beard Foundation, slices a loaf of bread on the new outdoor refrigerators' countertop.
GARDEN DESIGN is working with several partners to renovate the James Beard Foundation house's garden. We'll be posting updates each week for six weeks to show the gradual transformation.