A visit to the award-winning Sonoma Valley Worm Farm
According to Jack Chambers, proprietor of the Sonoma Valley Worm Farm and a former Delta Air Lines pilot, when he got in the cockpit of a 747, "the other guys would have second homes and boats and be into golf. But I was the worm guy."
Venue visited Chambers on a sunny September afternoon, and, as he showed us around the farm, he explained that his worm obsession began, straightforwardly enough, as a gardening hobby. A friend told him about a local farmer who had earthworms for sale, and so, twenty years ago, in 1992, Chambers paid a visit to Earl Schmidt, a former mink rancher, enthusiastic angler, and bait worm farmer.
Five days and one 5 gallon bucket of Red Wigglers (Eisenia fetida) later, Chambers' home compost pile was a rich, deep black color with a crumbly texture that he'd never been able to achieve before. He started hanging out with Earl, helping out in return for a chance to learn about worms.
As they picked worms side-by-side over the next three months, Earl told Chambers that he was looking forward to retirement and finally having the time to fish. Chambers, "without really knowing what I was getting into," found himself offering to buy the place.
A crash course in all things worm quickly followed, including a carefully scheduled layover in Vigo, Spain, to attend the World Worm Conference, and conversations with vermiculture pioneer and Ohio State University professor,Clive Edwards. Trial and error also played a role, with Chambers reminiscing about the "worm volcano" he accidentally created by experimenting with cornmeal as a feed -- 50,000 disgusted worms all crawled over the sides of the bin at once, in a scene worthy of a horror movie. "Now, if I'm trying something new," explained Chambers, "I only add it to quarter of the bin, to leave room for escape."
Chambers credits his pilot's appreciation for standard operating procedures and checklists for many of the technical improvements he's introduced over the past twenty years. For example, in order to pre-compost the manure source and kill any pathogens or weed seeds before feeding it to the worms, Chambers arrived at his own design for a three-bin forced-air system, complete with a rigorously optimized schedule of turning, blowing, and releasing gases. "If I've done anything with worms," he says, "it's that."
That is certainly not all, though. As we moved under the corrugated steel sheds that house the farm's four million worms, Chambers explained that he realized early on that, in fact, "the vermicompost is the big deal, not the worms." In other words, rather than simply feeding worms in order to harvest them for sale to sport fishermen and gardeners, Chambers focused on marketing their castings, particularly to the region's high-end grape-growers.
To do so, he has built four ninety-foot long continuous flow vermicomposting bins, based on an original blueprint by Clive Edwards, but improved over the years to the point that he now has a patent pending on the design.
"This is high-tech for worms," explained Chambers, as he demonstrated his most recent iteration, the VermiComposter CF40. In sixty days, pre-composted manure will make its way from top to bottom of the four-foot deep bins through a continuous conveyor-belt system of worm digestion.
The raised bins are fed from the top twice per week, and harvested from the bottom once weekly using an automatic breaker bar. A wire mesh tumbler then separates the worms from their excretions; the worms go back in the bins and the remaining black gold is sold for a dollar a pound.
Earthworms are easy to overlook, but among those who do observe their work, they seem to inspire extreme devotion, counting among their historical fans both Aristotle and Charles Darwin. Chambers is equally enthusiastic. As we dug our hands into the warm, soft compost and watched the worms we had disturbed wriggle back into the darkness, he expounded on the mysteries of worm reproduction as well as numerous studies that have shown vermicompost's beneficial impact on germination rates, disease suppression, flavor, and even yield (up to a twenty percent increase for radishes, according to Clive Edwards' colleagues at Ohio State).