Please note: workshop will be held via Zoom.
Open to the Public!
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.
DATE:
Saturday, May 2, 2020 from 1–3PM
LOCATION:
Zoom
Please click the link below to join the webinar:
https://us02web.zoom.us/j/87289138766You will also receive an email reminder with the link a few days before the event.
PRICES
- Workshop is free!
- Bag of Bokashi: $3, cash only
*Sliding scale for low-income individuals!*
Bags of Bokashi can be purchased for PICK-UP ONLY from two locations: Monterey Park and South Bay.
In the form below, please indicate how many bags of bokashi you would like to purchase. You will receive a follow-up email with payment options and where to pick-up your bags.
Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy,
ahonjiyo@jaccc.org.
For more information:
www.sustainablelittletokyo.org/bokashi.
