Composting made easy—and less smelly—for your home, garden, balcony, or business! Learn how to compost using the Okinawan tradition of Bokashi, an anaerobic process that uses a special additive to ferment kitchen waste—including meat and dairy—into a healthy soil and nutrient-rich fertilizer for your plants. This method uses a mix of microorganisms that combat food rotting bacteria (and rotting odors), increase the speed of decomposition and enhances plant growth.
DATES- January 12th, 1-3 pm, Zenshuji- March 2nd, 1-3 pm, JACCC- May 4th, 1-3 pm, Zenshuji- July 6th, 1-3 pm, JACCC- September 7th, 1-3 pm, Zenshuji- November 2nd, 1-3 pm, JACCC
LOCATIONSJACCC, 244 S San Pedro Street, LA 90012Zenshuji Soto Mission, 123 S Hewitt Street, LA 90012
PRICES- Workshop is free!- Bag of Bokashi: $2, cash only- Bokashi Composting Set (bucket set & 1 bag of Bokashi): $12, cash only- Sliding scale for low-income individuals!
Facilitated by SLT Food Coordinator Amy Honjiyo, and/or Hiro Takeuchi who learned the technique from Dr. Teruo Higa, who defined and developed the process.
For more information: www.sustainablelittletokyo.org/bokashi.