On July 26th, We went to the Department of Public Worms with Kaitlyn. She taught us a lot of things about compost. First, we saw how to make aerobic compost. We learned it is made from food waste such as onion skins, eggshells, corn skins and cabbages. It included leaves and looked like soil at first glance, but at closer look, it had some vegetables. It is important to keep the temperature from 80 to 120 degrees.
(Karin Takada, Kyoka Hiroya, Rioka Murayama)
Next, we looked at a big white box which had thirty thousand earthworms.There were not only the earthworms and newspapers cut thin and broccoli stalks, some melons were in the box, too. Worms eat two hundred of pounds on a week. They were garbage from UCSB’s cafeteria. Students who research the compost collect compost material to the garbage cans around UCSB by bicycle every day. We were surprised at the number of worms.
(Urara Azuma, Kaho Takatera)
(Karin Takada, Kyoka Hiroya, Rioka Murayama)
Next, we looked at a big white box which had thirty thousand earthworms.There were not only the earthworms and newspapers cut thin and broccoli stalks, some melons were in the box, too. Worms eat two hundred of pounds on a week. They were garbage from UCSB’s cafeteria. Students who research the compost collect compost material to the garbage cans around UCSB by bicycle every day. We were surprised at the number of worms.
(Urara Azuma, Kaho Takatera)
Photo by Haruka Sakamoto
We saw a garden which use compost and growing some plants. Sometimes bunny rabbits come there and eat some food but people allow and share food to them.We thought that recycling is good for environment, so we respect her and her job. It was not that large, but
it was a very fun space.
(Mayumi Ohno, Kyoka Hiroya, Yurika Nara)
There were baby watermelons, baby melons, tomatoes, basil, onions, and sunflowers. The melons were tiny and cute. The sunflowers were very tall. They bloomed cheerfully.
(Kyoka Hiroya, Sakurako Furukawa)
Some of us smelled the basil there. Its smell was very good. Kaitlyn told us that the food grown here was harvested and that the leftovers become compost again. It's very efficient and beneficial. We thought that we should make use of this activity.
(Karin Takada, Yurika Nara)
it was a very fun space.
(Mayumi Ohno, Kyoka Hiroya, Yurika Nara)
There were baby watermelons, baby melons, tomatoes, basil, onions, and sunflowers. The melons were tiny and cute. The sunflowers were very tall. They bloomed cheerfully.
(Kyoka Hiroya, Sakurako Furukawa)
Some of us smelled the basil there. Its smell was very good. Kaitlyn told us that the food grown here was harvested and that the leftovers become compost again. It's very efficient and beneficial. We thought that we should make use of this activity.
(Karin Takada, Yurika Nara)
Photo by Kyoka Hiroya
We observed many plants and we can learn about effects of compost. Kaitlyn told us many things. I respect her and her job. I like volunteer work like this, so I think that I want to volunteer for the environment someday. I was surprised at collecting cafeteria garbage every day and breeding worms by students.I think it is hard work, but it can be an activity to improve the environment. I want to pay attention to the environment.(Mayumi Ohno, Rioka Murayama)
We think it is very important for the environment and people to make compost, and use compost products, because the population will increase more and more, and garbage will also increase. And then, the problem of global warming also progresses. Garbage has to be burned, so carbon dioxide will increase. This field trip was very fun and very amazing for us. Now, we need to rethink for the environment.
(Akane Terajima, Haruka Sakamoto)
We think it is very important for the environment and people to make compost, and use compost products, because the population will increase more and more, and garbage will also increase. And then, the problem of global warming also progresses. Garbage has to be burned, so carbon dioxide will increase. This field trip was very fun and very amazing for us. Now, we need to rethink for the environment.
(Akane Terajima, Haruka Sakamoto)
Photo by Rioka Murayama