Molly-Mae Hague is struggling to feel motivated during the lockdown and has ended up binge-eating crisps.

Taking to social media, the former Love Island star shared her frustrations with her 3.9 million Instagram followers.

In her latest post, the 20-year-old social media influencer praised followers who have been keeping active and making the most of self-isolation.

She said: "Work outs and exercising and everything else... I literally cannot find it in me to do it. I hate home workouts.

"I need to find a way of work out at home that's fun and enjoyable because we don't know how long it's going to go on for.

"So I definitely need to stop eating crisps and do something more productive."

The former Love Island star has been holed up with her boyfriend Tommy Fury and documenting their time together all over social media.

As they near the one-year anniversary mark, the couple appear to have gone from strength to strength even with the added pressures of living together through the pandemic.

The only remaining Love Island couple of the season were adjusting to staying indoors just like the rest of us.

"The last couple of days have been a bit hard on me and Tommy - especially now that all the gyms are shut, all the restaurants are shut... It's crazy," she said on social media recently.

"But yeah, I'm thinking of you all."

Despite her recent fitness worries, Tommy later baked some yummy homemade chocolate brownies that Molly-Mae appeared pretty pleased with.

Although Molly-Mae is following government guidelines and staying in doors, it hasn't stopped the influencer plugging her PrettyLittleThing collaboration in a number of her recent posts.

"outfit @prettylittlething Haul just gone live on my YT channel," she captioned another sultry Instagram pose a few days ago.

Do you have a story to sell? Get in touch with us at webcelebs@trinitymirror.com or call us direct 0207 29 33033

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Molly-Mae Hague binge eats crisps and can't find motivation to exercise in isolation - Mirror Online

Until last September, only three players had started each of Dublins All-Ireland finals in the 2010s - Stephen Cluxton, James McCarthy and Cian OSullivan.

Unfortunately for OSullivan, he didnt line out in the 2019 drawn final against Kerry or the replay, leaving

Cluxton and McCarthy to continue on together. Nine finals each, nine starts each.

Dublin used 36 players in total in those nine All-Ireland finals, winning seven and drawing with Mayo in 2016 and Kerry in 2019. Just three of the 36 featured in all nine finals Cluxton, McCarthy and, perhaps surprisingly, not Michael Darragh Macauley or OSullivan but super sub Kevin McManamon.

All of which leads us to consider exactly who was the player of the decade?

Unfortunately, Cluxtons self imposed media ban and McCarthys modesty means that neither is ever going to lay claim to that title, not publicly at least.

Asked about his incredible All-Ireland record, McCarthy told Irish Sunday MirrorSport: Youre always trying to be fit and ready for the business end of the season, every year.

"Ive been really fortunate over the years that while I have picked up injuries, theyve always been at times that have given me a chance to recover and to get back in time.

Starting each final, thats a nice statistic to have when you finish up, to look back on.

McCarthy, who recently turned 30, has time on his side to eventually eclipse Cluxton who turns 39 later this year.

The powerful wing-back admitted his motivation to keep going is strong, despite having won virtually every honour in the game.

He said: Its simple enough, I still get a huge kick out of just playing football. Unfortunately right now the circumstances arent great but hopefully well be back at it at some stage, whether its mid-summer or late-summer.

Hot on McCarthys heels with eight All-Ireland finals is a group of eight Dubliners including Diarmuid Connolly and Dean Rock. Ciaran Kilkenny and Jonny Cooper are the only two of that group who have started all eight, just missing out on the 2011 success.

Read more:
Dublin star James McCarthy has lost none of his motivation after seven All-Ireland medals - Irish Mirror

West Virginia football has maintained high expectations for its players when they return to the team, whenever that may be.

WVU junior quarterback Jarret Doege is doing his part. The Lubbock, Texas native is consuming his days by running, lifting and practicing his throws with a friend at an open field. Fellow Gray station, KCBD, in Lubbock caught up with the Copper High School product in his hometown.

"Just trying to stay sharp," Doege said. "I want to be at my best when I get back so I could show them that I have been working."

Doege knows he has to be in tip-top shape when he returns to Morgantown. The Bowling Green transfer is vying for the starting quarterback spot with senior incumbent Austin Kendall.

"I'm just going to focus on little details in my throwing and staying in shape and just be prepared for when I get back," he said. "We have a little competition going and I think that just makes everybody better. At the end of the day whoever Coach Brown picks is best for the team."

Jarret was granted immediate eligibility last year after his transfer from the Falcons but WVU elected to redshirt him. Doege played in the Mountaineers final four games with three starts. He went 79-for-120 for 818 yards and 7 touchdowns with 3 interceptions.

Original post:
Doege motivated by QB competition at home in Lubbock - WDTV

BASKETBALL: The cancellation of the NBL1 North season has been a tough one to stomach for the Toowoomba Mountaineers.

Joe Johnson was one of a number of players primed for a breakout season at the top level.

A strong season in the Toowoomba Basketball League saw him average 29.5 points per game, including 48 in the opening round.

There was a chance that this could be the (breakout) season, Johnson said.

Its disappointing but understandable why they made the decision. Its tough when you put in all that preparation and work to find out its not going to happen.

With that being said its not going to stop me from being ready and working hard for next season.

I was feeling pretty good about myself, and I still do. As for my form, I just tried to stay aggressive and have confidence in my abilities to do what I do best and what Im good at.

I struggled a bit last year with my brother passing away.

It really motivated me to work my butt off everyday in the gym.

It started to show in the TBL season, and hopefully coming to the end of lockdown that can motivate me even more.

It was this family tragedy that hurt Johnson, who looks to his brother as an inspiration in more ways than just on the court.

He really believed in me. He was one of the few people that really did, he said.

I had a lot of people that shrugged me off growing up and said that I wasnt going to amount to much as a player.

I didnt start out the greatest and wasnt one of those kids that you looked and thought would be talented.

He pushed me every day and is looking over my shoulder.

I still look after his kids and they also motivate me. I learn from them and they learn from me, and I just want to be a role model for them.

While the training regimes of all athletes have been severely hampered with government restrictions in place, Johnson said he is making the most of the situation to try and stay in game shape.

Ive been doing lots of body weight work, he said.

People forget that push-ups and sit-ups are some of the best things they can do.

I got myself a weighted vest and have been doing plenty of things around the house that Ive been able to use for altering exercises.

Ive used a chair for dips and box jumps, just standard exercises that anyone can do.

Ive had to get a bit creative with a couple of things, but Ive also brought a boxing bag which is always great for fitness.

It was a bit hard to get a hold off, I had to wait until it appeared at Kmart and took the opportunity when it came up.

Im lucky enough to live near a hoop which Ive recently discovered.

Its outdoors so Ive been able to social distance, and get in as much work as possible.

Its been a godsend.

Johnson said that Mountaineers players would share their home workouts to get them into the community.

Weve all been doing our home workouts, he said.

It can show the community what were working on and can help kids learn that are inside.

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JJ maintains his motivation in testing times - Chronicle

Organic food, fresh or processed food produced by organic farming methods. Organic food is grown without the use of synthetic chemicals, such as human-made pesticides and fertilizers, and does not contain genetically modified organisms (GMOs). Organic foods include fresh produce, meats, and dairy products as well as processed foods such as crackers, drinks, and frozen meals. The market for organic food has grown significantly since the late 20th century, becoming a multibillion dollar industry with distinct production, processing, distribution, and retail systems.

Although organic food production began as an alternative farming method outside the mainstream, it eventually became divided between two distinct paths: (1) small-scale farms that may not be formally certified organic and thus depend on informed consumers who seek out local, fresh, organically grown foods; and (2) large-scale certified organic food (fresh and processed) that is typically transported large distances and is distributed through typical grocery store chains. If consumers know their local farmer and trust the farmers production methods, they may not demand a certification label. On the other hand, organic food produced far away and shipped is more likely to require a certification label to promote consumer trust and to prevent fraud, which exemplifies how national certification regulations are most beneficial.

A regulatory framework is most important when consumers and farmers are geographically separated, and such a framework is likely to cater to larger-scale producers who participate in a more industrial system. This regulatory approach does not necessarily match consumers assumptions about organic food production, which typically include images of small family farms and the humane treatment of animals. In general, regulations surrounding organic food do not address more complex social concerns about family farms, farmworker wages, or farm size, and organic policy in some places does little to address animal welfare.

Organic food policies were created largely to provide a certification system with specific rules regarding production methods, and only products that follow the guidelines are allowed to use the certified organic labels. In the United States, the Organic Foods Production Act of 1990 began the process of establishing enforceable rules to mandate how agricultural products are grown, sold, and labeled. The regulations concerning organic food and organic products are based on a National List of Allowed and Prohibited Substances, which is a critical aspect of certified organic farming methods. The United States Department of Agriculture (USDA) regulates organic production through its National Organic Program (NOP), which serves to facilitate national and international marketing and sales of organically produced food and to assure consumers that USDA certified organic products meet uniform standards. To this end, NOP established three specific labels for consumers on organic food products: 100% organic, organic, or made with organic ***, which signify that a products ingredients are 100 percent, at least 95 percent, or 70 percent organic, respectively. Noncertified products cannot use the USDA organic seal, and violators face significant fines and penalties.

Organic regulations vary by country, some of the most comprehensive rules being seen in Europe. Objectives of organic farming in the European Union (EU) include respecting natures biological systems and establishing a sustainable management system; using water, soil, and air responsibly; and adhering to animal welfare standards that meet species-specific behavioral needs. In addition, principles of organic production in the EU are based on designing and managing farms to promote ecological systems and on using natural resources within the farming system. These policy goals go far beyond a defined listing of prohibited materials in organic production.

The overall impacts of organic agriculture are beneficial to the environment. Certified organic production methods prohibit the use of synthetic fertilizers and pesticides, thus reducing chemical runoff and the pollution of soils and watersheds. Smaller-scale organic farming often is associated with significant environmental benefits, owing to the use of on-farm inputs, such as fertilizers derived from compost created on-site. By comparison, large-scale organic farms often require inputs generated off-site and may not employ integrated farming methods. These operations may buy specific allowable inputs, such as fish emulsion or blood meal to use as fertilizer rather than working within the farm to increase soil fertility. While this decrease in synthetic chemical use benefits the environment compared with industrial agriculture, these methods may not promote long-term sustainability, since off-farm inputs usually require greater fossil fuel use than on-farm inputs.

Social concerns related to organic food include higher costs to consumers and geographic variations in demand. Organic food usually is more expensive for consumers than conventionally produced food because of its more labour-intensive methods, the costs of certification, and the decreased reliance on chemicals to prop up crop yields. This often translates into unequal access to organic food. Research indicates that greater wealth and education levels are correlated with organic food purchases. Further, there are trends in some lower-income countries to produce certified organic crops solely for export to wealthier countries. This sometimes generates a situation in which the farmers themselves cannot afford to buy the organic foods they are producing. While this strategy may bring economic gain in the short term, it is a concern when farmers are forced out of producing food crops that feed their local communities, thus increasing food insecurity.

Certified organic agriculture has also become a big business in many places, with larger farming operations playing a key role in national and global certified organic food markets. Given economies of scale, big food-processing companies often buy from a single farming operation that produces organic crops on thousands of acres, rather than from many smaller farms that each grow on smaller acreages, a practice that effectively limits the participation of smaller farmers in these markets. There also is disparity among farmers, since the organic certification process can be prohibitively expensive to some smaller-scale farmers. Although certification subsidies exist in some places, such farmers often opt to sell directly to consumers at farmers markets, for example, and may decide to forgo organic certification altogether.

Overall, organic food has grown in popularity, as consumers have increasingly sought and purchased foods that they perceive as being healthier and grown in ways that benefit the environment. Indeed, consumers typically buy organic food in order to reduce their exposure to pesticide residues and GMOs. Further, some research shows that organically produced crops have higher nutritional content than comparable nonorganic crops, and some people find organic foods to be tastier. The question remains, however, whether organic food shipped in from across the globe is truly a sustainable method of food production. Certainly organically produced food from a local farmer who employs an integrated whole-farm approach is fairly environmentally sustainable, though the economic sustainability of such an endeavour can be challenging. Although humans must decrease their reliance on fossil fuels to combat climate change, many organic policies do little to address the issue of sustainability, focusing instead on the strict list of prohibited substances, rather than a comprehensive long-term view of farming and food.

organic farming

Organic farming, agricultural system that uses ecologically based pest controls and biological fertilizers derived largely from animal and plant wastes and nitrogen-fixing cover crops. Modern organic farming was developed as a response to the environmental harm caused by the use of chemical pesticides and synthetic fertilizers in conventional agriculture, and

pesticide

Pesticide, any toxic substance used to kill animals, fungi, or plants that cause economic damage to crop or ornamental plants or are hazardous to the health of domestic animals or humans. All pesticides interfere with normal metabolic processes in the pest organism and often are classified according to the type

fertilizer

Fertilizer, natural or artificial substance containing the chemical elements that improve growth and productiveness of plants. Fertilizers enhance the natural fertility of the soil or replace the chemical elements taken from the soil by previous crops.

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organic food | Definition, Policies, & Impacts | Britannica

Netflix's new comedy series Brews Brothers stars Alan Aisenberg, Mike Castle, Flula Borg, and a host of other actors you may recognize.

Netflix's new comedy series Brews Brothers stars Alan Aisenberg and Mike Castle as perpetually feuding brothers who run a struggling brewery, and the supporting cast is filled with actors you may recognize from other shows. Created by Greg Schaffer, Brews Brothersmade its Netflix debut on April 9, 2020.

Wilhelm Rodman (Aisenberg) owns a brewery in the Los Angeles neighborhood of Van Nuys. While he's a talented braumeister who trained with Trappist monks in Belgium, he has no head for business or marketing, and his only regulars are two guys who drink for free. Enter Will's brother, Adam (Castle), who is equally skilled at brewing beer but is obnoxious, pretentious, and horrible at dealing with people. Between them they must find a way to keep Rodman's Brewery above water.

Related:Netflix: The Best New TV Shows & Movies This Weekend (April 10)

Besides the Rodman brothers and their employees, there are plenty of faces that show up at the brewery - whether they be customers, potential food truck proprietors, or monks who love to party. Here's a guide to the cast of Brews Brothers, and where you might recognize them from.

Alan Aisenberg as Wilhelm Rodman- Adopted with Adam as a child by a couple of farmers, Will got into brewing beer at a very young age and went on to change his name to Wilhelm so that it would sound more German. Will's relaxed approach to brewing has good results, but his beer-naming skills leave a lot to be desired. Aisenberg is best known for playing C.O. Baxter Bayley in Orange is the New Black.

Mike Castle as Adam Rodman - Will's brother, who hasn't spoken to him since the two of them had a falling out as teenagers. Adam is an incurable snob about beer, turning away customers and potential distributors alike if they don't meet his standards, and considers himself to be better than just about everyone. Castle is best known for starring alongside Ashley Tisdale in the TBS show Clipped.

Carmen Flood as Sarah - Sarah is the only member of the Rodman's Brewery staff who remotely has a head for business. A former MMA fighter who was forced to quit after developing a cauliflower ear, Sarah still has a strong temper and an even stronger left hook. Brews Brothers is Flood's first major role.

Marques Ray as Chuy - Rodman Brewery's most useless employee, Chuy's main motivation is learning how not to run a business by watching Wilhelm (as well as scoring free beer for himself and his friends). Ray is best known for playing Juan-Julio in the ABC comedy series Dr. Ken, and also played Tahani's diminutive fiance Toms in The Good Place.

Zach Reino as Elvis- One of the owners of the Kids Menu food truck that parks outside Rodman's Brewery, Elvis loves organic food and engaging in inappropriate sexual activity with his other half, Becky, while at work. Reino starred in the ABC digital series Serious Music, and also played abar mitvah DJ in Crazy Ex-Girlfriend's musical number "Remember That We Suffered."

Inanna Sarkis as Becky - The other owner of Kids Menu, Becky considers herself and Elvis to be spiritually two halves of the same person. Like Elvis she likes organic food and public displays of affection, but has an unfortunate disregard for hygiene. Sarkis initially rose to fame as a YouTube star, and also played Molly in the 2019 romance filmAfter.

Flula Borg as Truffle - One of the monks who bonded with Wilhelm at the monastery in Belgium, Truffle gets his name by being a cheap hook-up for high-quality truffles. Like the rest of the monks, his robes disguise a hedonistic soul who worships beer religiously. Borg is best known for playingPieter Krmer, one of the leadsingers of Das Sound Machine, in Pitch Perfect 2.

James Earl as Matt - One of the members of Rodman's Brewery's Founders Circle, who is a permanent fixture at the brewery because he gets to drink for free. Earl is best known for playing Chamberlain Jackson in Scream Queens.

Mike Mitchell as Jack - The other original member of the Founders Circle, Jack has been enjoying limitless beer for the bargain upfront price of $500, though his waistline has suffered in the process. Mitchell is best known for playing Randy Monahan in the Netflix series Love.

More:The 25 Best Films On Netflix Right Now

Fast & Furious 9: Every Major Character NOT Returning In The Sequel

Hannah has been with Screen Rant since the heady days of 2013, starting out as a humble news writer and eventually clawing her way up the ladder through a series of Machiavellian schemes and betrayals. She's now a features writer and editor, covering the hottest topics in the world of nerddom from her home base in Oxford, UK.

Hannah enjoys weird horror movies, weirder sci-fi movies, and also the movie adaptation of Need for Speed - the greatest video game movie of all time. She has lived and studied in New York and Toronto, but ultimately returned home so that she could get a decent cup of tea. Her hobbies include drawing, video games, long walks in the countryside, and wasting far too much time on Twitter.

Speaking of which, you can follow Hannah online at @HSW3K

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Brews Brothers Cast Guide: Where You Recognize The Actors From - Screen Rant

NORTHAMPTON Late last month,the Northampton Survival Center closed its buildingand suspended on-site operations as some staff members went into self-quarantine dueto COVID-19 concerns. Now, the center and a team of organizations have launcheda new effort to meet growing food insecurity.

On Monday, the Northampton Survival Center, Grow Food Northampton, and Community Action Pioneer Valley launched theCommunity Food Distribution Project.

Bags and boxes of food are available for pickup three days a week at Jackson Street School in Northampton and once a week at several other locations around the city.

In the first three days, about 280 householdscame to receive food, said Heidi Nortonsmith, executive director of the Northampton Survival Center.

In a more normal period of time, we might serve 250 or 260 in a whole week, she said.I definitely know that we are seeing a lot of new people, she continued,people who have not been in need before but are experiencingthe economic hardship of this time.

Food supplies includeshelf-stable goods and fresh produce from local farms an intentional choice.Many farmers have lost sources of income, including selling at markets andto restaurants, according to Alisa Klein, executive director of Grow Food Northampton, an organization that is in close contact withlocal farmers.

They are chomping at the bit wanting the farmers markets to resume, Klein said.

The program supports both those experiencing food insecurity and local food producers.

To me, thats the definitionof a really just and resilient food system, she said.And to create thekind of model in the heart of pandemic, in an emergency time, is a testament to what our communityis capable of.

Pickup is Mondays, Wednesdays, and Fridays from 12 p.m. to 3 p.m. The school acts as a distribution site for the projectbecause its size, unlike the Survival Centerbuilding,allows for proper social distancing, Nortonsmith said.

Food is also delivered to several sites Hampshire Heights, Florence Heights, Meadowbrook Apartments, and 236 Pleasant St. for pickup on Tuesdays from 11 a.m. to 12 p.m.Nortonsmith and Klein plan on soon expanding the numberof sites. Groceries can be delivered to doorsteps atHampshire Heights, Florence Heights and Meadowbrook Apartments to those who fill out a form atcutt.ly/growfoodshares.

Anyone who needs food can access the program, Nortonsmith said.Theres no shame, theres no barrier. This is meant for people who are struggling, she said.

I just want people to know that this is happening, she said, so when you hear of a neighborsaying Ithink Im going to lose my job, or my smallbusiness is closing, or Im going to be furloughed for three months. Let them know, let them know, let them know.

Recently, the city gaveNorthampton Survival Center and Grow Food Northampton $25,000 in federal relief funds. A group of residentsalso contributed money to put towardproduce, Klein said.

The organizations arestill seeking additional funding, Klein said.This is anexpensive venture for all the organizations involved becausewe are buying this fresh, and in most cases organic, produce from local farmers.

This article has been updated.

Greta Jochem can be reached at gjochem@gazettenet.com.

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Groups team up to fill Northampton food gap - GazetteNET

Last month, there was an outcry when people started panic buying toilet roll - and now other popular supermarket items, like flour and eggs, have been in short supply thanks to a rise in home baking during the coronavirus pandemic.

Now, the polite plea of a shopkeeper for people to buy essentials responsibly has been widely praised on Twitter.

In a post, Liverpool-based store Mattas - who stock international foods, and particularly cater for those wanting vegetarian, vegan and organic produce - revealed they were putting up notices that read: Live simply so that others may simply live.

Captioning an image of the sign, they wrote: We put these signs up in our shop just as a gentle reminder, more to our new shoppers and its all about shopping for what you need.

Live: Follow all the latest updates from the UK and around the world

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The moving post has been liked more than 540 times, and has received more than a hundred shares.

One person wrote: That's wonderful! Thank you.

Another commented: Beautiful words.

A third shared: How wonderfully thoughtful.

Read more: Wagamama releases famous katsu curry recipe to make at home

And a fourth added: Love this.

It comes as it was revealed that certain foods can be eaten months after their best-before dates, according to consumer watchdog Which.

Eggs can be eaten one week after their best-before date, while opened milk can be consumed up a week after the use-by date.

The government have been encouraging people to shop less and try to use upwhat is in their cupboards and freezers.

Read more: Do we really need to disinfect our groceries during the coronavirus outbreak?

However, many are confused about the various dates on produce labels - and often throw out food too soon.

According to the Food Standards Agency (FSA), a use-by date on a label is about safety and is therefore the most important date to remember.

The best-before date, sometimes shown as BBE (best before end), is about quality and not safety.

They also explain that a best-before date will only be accurate if the food has been stored according to the instructions on the packaging.

Originally posted here:

Shopkeeper praised for signs encouraging people to 'live simply so that other people can simply live' - Yahoo Lifestyle

Lets talk worms.

I was always late to school because my mother worked dinner service at her restaurant, so was never awake for the morning school run. When I started year one we moved across the road from our school so we could manage ourselves in the morning.

We dutifully rose at 7am, had breakfast, did our ablutions, made ourselves lunch then settled ourselves on the couch to watch The Wonderful Wizard of Oz the 52-episode anime version that came on every day at 8.30am. Then wed bolt to school a little after the bell rang at 9am. Sometimes wed make it, sometimes we had to sit at the late bench. It all depended on whether the light was green when we got to the school crossing.

What does this have to do with worms? Well there was one episode that made such an impression on me that I still remember it clearly after 35 years.

It featured Guphs Giant Dirt-Devouring Worm, a creature that could eat through solid rock across the underworld between kingdoms. As a kid raised in the city, it blew my mind.

Before that point worms were so disgusting to me I avoided them at all costs. It never once crossed my mind they might be a subject worth pondering. .

They lived in the dirt, phallic in form, eating out of one end then expelling from the other. Not to mention they were slimy, unhygienic, dirty, alien and just gross worms even rhyme with germs. And then theres the myth every kid is fascinated by, that if you cut them in half they will just go ahead and multiply rather than die. Its not actually not true, the head may survive to grow a new tail but it does not essentially become two worms. But still, to my child brain: ewwww.

I can only express my shame now.

I have come to love and value worms. The presence of earthworms in the soil makes me fist pump the air. They are a visible indication of how healthy your soil microbiome system is. Where there are worms, there will likely be other micro organisms like fungi, protozoa, nematodes and actinomycetes. All very important for the soil, and many completely invisible to the naked eye. The worm is the clinical yardstick.

Although they make terrible pets unlike other domesticated animals, they will never care for you I still recommend everyone with even just a little bit of space keep composting worms.

Your return for investment is not affection; instead you will be gifted glorious vermicompost and worm juice from your scraps that is top-notch fertiliser for your garden or potted plants.

They are there to eat, and eat anything and mostly everything they will.

However, like anything done well, there are guidelines.

The following are lessons I have learned the hard way:

Make sure you start off with the right worms. Despite all this time you now have, do not go worm hunting in the garden! Leave those ones right alone. There are 6,000 known species of earthworms categorised in 20 families and not all of them are keen to eat your kitchen scraps. The most efficient worms available in Australia for composting are red worms, tiger worms and blue worms.

You dont need a fancy worm bin. A bucket with a spout that allows a bit of air flow is absolutely fine if you are composting indoors. Use any receptacle that you can drain, that doesnt conduct too much heat. There are so many vermicomposting systems available, but I have found worm farming success is less about the container and more about the balance of contents you put into it. On our farm, old bath tubs propped up on some bricks are ideal as they come already complete with a drain hole. Whatever you choose make sure you can cover it up with a lid, wood plank or fine netted material. This helps by keeping out the fruit flies and undesirable pests and rodents. Another great system I use in our home garden is cutting out the bottom of a garbage bin and burying that straight into the ground with the lid intact. You can then fill the bottom with some bought worms, or wait for the earthworms already in your garden to come hither and then start composting straight away.

Dont overfeed your worms! When youre first starting out, its easy to overwhelm your worms with too much food. Dont get excited and start overfeeding them just to see what they can handle. You will likely be starting with 1,000 worms, which sounds like a lot but is actually only a large handful. They will multiply over time, but that doesnt happen immediately, and youll end up with a smelly bin. Worms while efficient dont work that fast, and you can help them by chopping up the food contents into smaller pieces.

Break down your scraps by using a bokashi composting system first and then add the cured scraps to your worm bin. This will help the worms break the compost down even more efficiently so you can add the vermicompost to your garden faster. Also, the bokashi will have somewhat neutralised the odour.

No large bones and no citrus directly into the worm bin. Break down the citrus first in your bokashi or avoid putting it in altogether.

Acidity is the enemy of a healthy worm composting system. If you find that you have an uncontrollable amount of fruit fly larvae in your bin, add a sprinkling of diatomaceous earth, not lime. In my experience the wrong kind of lime will kill invertebrates and upset the PH balance of the environment. So make sure you have a good balance of carbon to nitrogen. I find a little more carbon than nitrogen is the key. You can tell if youve got the right mix by eyeballing your bin contents there should be a good ratio of carbon such as newspaper, empty loo rolls, egg cartons and leaf litter to nitrogen rich organic food matter, egg shells and dog poo.

If you find that the bin starts to smell, add shredded newspaper and even torn-up egg cartons. Do that too if you are going away and cannot feed the worms for an extended period.

Water your worms. They need a moist environment. A layer of wet newspaper over the contents also helps regulate the moisture. Use the dripping from your watering in your garden. Do not throw it out!

You know when vermicompost is ready when it looks like soil and is neutral in odour. It should be a lovely dark colour and not soggy. It will hold a ball shape when you throw it into the air and be friable (easily crumbled). This is an indication that it contains water soluble nutrients and microbes. If youve got a large bin or bathtub, move the vermicompost to one side, then start another pile of food on the opposite end of the container. The worms will naturally migrate there. In a bin, once you have a rich vermicompost and the food looks completely digested, stop adding more food for a couple of days. You can sieve the worms out to separate them from the vermicompost and then start another lot. If you have too many worms, split the lot into another bin or gift them to someone like a sourdough starter!

Vermicast is an incredibly rich fertiliser. Besides the set-up cost of buying some worms, if you care for it a worm farm is essentially free continuous fertiliser, and a way to transform your garbage into food.

I admire Auckland council and City of Melbourne council for implementing a New Zealand invention Hungry Bins in their city centres and around public buildings like the Queen Victoria market, embracing worm composting on a public scale.

My wish is that more city councils around the world replicate this as a way to deal with our organic waste. In doing so it might help city children, like my little ignorant past self, come to see worms not as disgusting but as magical creatures that play a tremendous role in our environment.

See the original post:

'You dont need a fancy bin': hard-won lessons from farming worms - The Guardian

Trend forecasters Kantar Worldpanel has estimated that there will be a rise of 38% in the amount of meals eaten at home during the coronavirus lockdown. But what will we be eating?

If you are the sort to follow so-called influencers on social media (silly you), you might be in for a surprise. Rather than producing a complicated hot chocolate matcha marble cake or majoring in seed-soaked trendy gluten-free vegan options, Kantar Worldpanel say consumers are less likely to experiment in uncertain times, and we should expect a rise in family favourites, especially those that can "fill up" the family such as stews and casseroles, curries, and shepherd's pies.

What are we buying?

Figures from America show that the trend towards buying more fresh or organic foods has been reversed. Basically, shoppers are reaching for oven chips and boxes of sugary cereal rather than organic food and whole grains.

So processed food is back?

For the moment, yes. It's good news for firms producing tinned and frozen foods, though it might not be quite so good for our waistlines.

What's the appeal?

It's hard to be certain but it seems the pull of comfort food is strong. This generation of parents were often brought up in the 1970s and 1980s. Back then, a trip to Fine Fare or William Low was a highlight of the week.

Supermarkets were exciting?

Yes. People increasingly had freezers and microwaves, more disposable income than before, and more women were working full-time, and that led to a boom in convenience food. For the first time, the mass of people had a choice when doing the messages. Supermarkets brought colour into our lives.

So oven chips are cool again?

Treats for this generation of parents included Findus Crispy Pancakes and French bread pizzas, Viennettas, microwave curries and black forest gateau. The emotional pull of processed food, or "food" as it was know then, remains strong.

What about Ice Magic?

Sadly, you can no longer buy the treat, which was poured over ice cream, and would set within moments. The advert lives on on YouTube though. Described as the most exciting thing that has ever happened to ice cream, it showed a very attractive lady skier out-running an avalanche of chocolate, without spoiling her back-combed hair.

Are snacks back too?

Kantar Worldpanel expect to see a significant rise in home snacking. Indulgent categories including chocolate and sweets as well as ice cream. As George Orwell found in The Road to Wigan Pier, in tough times most families prefer to buy something tasty to enrich their dull lives. Lots of sugar, basically.

Will this last once the lockdown is over?

Robert Moskow, an analyst at Credit Suisse, says: We counted three economic recessions in the past 30 years, and in each of them the data show that consumers shifted more toward at-home food consumption to save money. I would expect food-at-home consumption to increase, and not just for the next two months but for the next 12 months.

GARRY

Link:

Issue of the day: Forget the healthy stuff, processed food is back - HeraldScotland