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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.
JACCC, 244 S San Pedro Street, LA 90012
Zenshuji Soto Mission, 123 S Hewitt Street, LA 90012
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
Artwork by Sara Sumiko Montgomery.