*Your MUST RSVP by Tuesday, July 3*
Open to the Public!

Special guest:
Nobuko Miyamoto, leading a short FadangObon dance/song workshop!

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, July 6, 2019

LOCATION
JACCC, 244 S. San Pedro Street.

PRICES
- Workshop is free!
- Bag of Bokashi: $2, cash only
- Bucket Set (Bokashi not included): $12, cash only
- Sliding scale for low-income individuals!

Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, ahonjiyo@jaccc.org.

FUTURE DATES
- July 6th, 1–3pm @ JACCC
- September 7th, 1–3pm @ Zenshuji
- November 2nd, 1–3pm @JACCC

For more information: www.sustainablelittletokyo.org/bokashi.
Artwork by Sara Sumiko Montgomery.

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PARKING/TRANSIT
- Metro Gold Line Little Tokyo Station, Red Line Civic Center Station, and DASH A bus.
- Recommended Parking: Aiso Parking Lot, 101 Judge John Aiso Street ($1/hour for first 2 hours; $4 flat rate after 5pm). More parking information can be found at golittletokyo.com/map.