@Dennis Wichter please to meet you on this platform and thank you for Lawrence for making it happen, I feel we are not even tapping into the micro tip of composting worms, and also believe there to be many charlatans who mascaraed and send the wrong information about worms, also perhaps is there is actually very little information about worm husbandry for farmers or homesteaders, so lets talk worms...I am suspending approx (right now) 900Kg biomass worms, and focused on show casing cold composting with worms is faster than aerobically hot composting...for 6 months we ran this trail of taking green rotten meat and making it bio-complete in 244 hours (my made up name is reverse binnery fission-make the microbes work backwards)...so naturally a themo hot compost running at 79.C for 7 days then reveres it to 30.C and feed it to worms/many aspects to point/stocking density reached was 20kg/per sq, this was based on optuim condtions/at present I sit at approx 12kg/per sqm what is your stocking desntiy?

@Dennis Wichter bio-complete (1 degree less than ambient temp-) process of OM "breaking down" finished-ready to go....hot composting--C-N ratio approx 30/50-1 (using meat) microbes love meat-(will to be fair the microbe lovers of meat-which meant turning is critical-otherwise it goes anaerobic/also cover pile as well- using shredded garden waste (1 part) inoc hot compost *1 part part shreraded hard dry carbon 1 part (used sheaed restos) and 1 part green fish and meat (not shredded/covered/turned every second day for a 7 days-maintained (70-75.C average) then reveres by opening surface area (7 fold)/add 2 part fine shreaded carbon-BOOOOm...down to 30-40.C in 24 hours-feed the blind hermaphrodites

The proof is in the pudding…I’m still stuck to those impressive size leaves and seeing the heathy plants as a proof of concept to your words.. I certainly want to hear more please

Also an inspiring point how we all march off looking at just NPK and perhaps we been looking at the wrong place…taking no till and putting your money where your mouth is… thank you for sharing