A chef and a journalist meet up at Hardwick’s Highfields Center for Composting in Vermont, where rotting scraps of food and plant matter generate heat as they decompose. "In the process, the bacteria generate heat — so much that the depths of the largest, freshest compost heaps regularly reach 140, 150 or 160 degrees." And in that rotting heat, the chef and the journalist cook a meal. Foil-wrapped branzino cooked in compost. (Seven Days via s.e. smith)
Cooking in compost
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Short Post, just one paragraph
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