Unlike “conventional” composting, Bokashi is an anaerobic process where food scraps are placed in a sealed, air-tight container and are fermented with the aid of a specialized additive (a microbial compost accelerator). After a few weeks of fermenting, the “unfinished” byproduct of bokashi should be added to a backyard compost pile to complete the decomposition process.

For many advanced composters, bokashi methods have a lot to offer as a way to manage meat, bones, and dairy products. Using Bokashi can also introduce beneficial microbes to the compost pile, which speeds up the process so you can use your finished compost faster. Join us to learn about the wacky world of microbes and this interesting method of composting!

This workshop is designed for intermediate composters who want to take their composting to the next level. In this workshop, participants will learn the pros/cons of this method of composting, be introduced to the science behind how bokashi works, and learn  how to get started (materials needed, recipes, tips and more).

This workshop is held in partnership with New Paltz Climate Smart Task Force and will be hosted by Tanesia White, Recycling Educator of the Ulster County Resource Recovery Agency.