Your MUST RSVP Here:
Open to the Public!
Composting made easy—and less smelly—for your home, garden, balcony, or business! Learn how to make your own Bokashi and take some home! Learn how to compost using this unique Okinawan tradition, 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: May 4th, 1-3 pm, Zenshuji
LOCATION: Zenshuji Soto Mission, 123 S Hewitt Street, LA 90012
Facilitated by SLT Food Coordinator Amy Honjiyo.