Perhaps this is why I moved to Virginia. They say we try to account for balance in our families. This may be why my father became a cardiologist when his parents suffered and/or are suffering from health-related ailments such as high blood pressure, and I attempt to garden and write a blog centered on eating naturally. The South has a diet of its own (might I suggest Lodge's Cast Iron Nation to whet your appetite) and its climate is just a bit more amenable to growing crops than that of New England (see: Civil War). So living in a warmer climate and among gardeners who benefit from it respectively, has exposed me to a tradition unfamiliar to my forebearers: the cultivation of a green thumb.
According to that blurb that comes up when you search for something generic online, composting is, "a simple way to add nutrient-rich humus which fuels plant growth and restores vitality to depleted soil." But how do we do it? That's easy as well. According to the EPA, composting, "requires three basic ingredients," mainly what they call browns, greens and water. Creating a compost pile requires an equal amount of browns ("dead leaves, branches and twigs," according to the EPA) to greens which is organic matter ranging from nail clippings to carrot tops (which definitely belong in the compost heap). The site goes on to provide the benefits of composting as well as tips to begin creating a compost pile in one's backyard. But the point remains: when we eat better, we are doing something better for the environment by returning parts of organic matter whence from where they came. And thus, once again, we are part of the circle of life.