When you're standing close and there's a fresh deer in it, you can smell it. But it doesn't take long for the smell to go away.

We created bins using three-foot high concrete barriers on an asphalt pad. Put down a layer of sawdust and chips, lay down the deer and cover them up with more sawdust. Let them compost for the summer, and by the end, [the process] is finished.

It was hot enough to keep the process going. That's the beauty of it — it doesn't take a lot of effort.

The maintenance crews use four-foot thermometers to monitor the mix. We need to reach 130 degrees for a minimum of three days; typically, we've been maintaining 150 degrees. When the temperature drops, it's time to turn the pile.

You could smell it. That's how close we were.

I can smell it now. It's close. (But) I don't ever take anything for granted. I'm not going to let down my guard until I get to Nome.