Wake Forest University Campus Garden

September 13, 2012, 2:33 am
Filed under: Student Blogs, Uncategorized

Every so often, when I’m least expecting it, a haunting old melody comes into my mind. I have vague memories of taking a bus filled with four other kids – two crying, one singing (equally as obnoxious) and the last boy, who would sit behind my sister and spend the entire ride choking her with the seatbelt.  We would arrive at camp and be greeted by that familiar, haunting tune, “from the washer to the dryer, from the dryer back to me!” a song describing the cycle of washing underwear, easily the most embarrassing topic for any eight year old. These days, thankfully, when I think of endless cycles, my mind doesn’t usually wander back to those dreadful days, but, instead, it focuses on sustainability and the compost cycle.

When I first started learning about composting, I was pretty overwhelmed. I’ve never been that great at science, and I was worried I just would never understand the process. But, after some research, it turns out that composting is a relatively simple equation:

Yard waste + organic waste + microscopic organisms = organic fertilizer
Or even simpler:
Leaves + pit scraps and garden waste + bugs = soil

Unfortunately, one wrong bit of waste in the compost, and the entire pile is wasted. So what can you compost?

                               Good: bark, wood, food waste, garden waste, hay, grass and even coffee grounds!
Bad: meat, fish, dairy and inorganic materials

Why should you compost?

  1. Ecofriendly – if not composted, then food waste is placed into landfills & produces methane gas                                                                                                   Methane gas is 21 times worse for the environment than carbon dioxide!
  2. Improves soil by adding nutrients
  3. Economically friendly – no need to purchase soil!

For more information, check out these helpful websites:



And feel free to add to our garden compost!


Zucchini Pancakes
August 2, 2012, 4:52 am
Filed under: Student Blogs

Contributor: Sanders McNair

The garden is teeming with zucchini these days, so I’ve been trying all different recipes using it. I now have one that works for any zucchini, even those five-pound ones that were left on the plant too long. It’s for zucchini “pancakes”. Or if you have a Jewish grandmother like me, they’re called latkes. I’m a strict adherent to the idea that recipes are only guidelines, so I encourage you to adapt it any way you want. Add grated potato or some different spices if you want.


2 medium-sized zucchini

1 onion

2 lightly beaten eggs

1 cup of flour

1 tablespoon of milk


Oil or butter (enough to coat entire pan in thin layer)

Grate the zucchini and onion into a bowl. Add the eggs, milk, flour and salt/pepper. Mix all together in a bowl. Put oil in the pan and place on medium-high heat. Spoon the mixture into the pan, forming small, thin pancakes or latkes. Cook until lightly browned on both sides.

Serve with any number of condiments. I like basil pesto, ketchup, or applesauce. BBQ sauce, sour cream, or a fruit jam will work too.