JACCC, SLT & Zenshuji present:
HIRO'S BOKASHI CLUB
1st Saturdays, every other month

Open to the Public!
You MUST RSVP by Monday, March 2nd:
https://forms.gle/SHwamT3YThWthbiJA

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.

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

LOCATION
JACCC, 244 San Pedro St, Los Angeles, CA 90012

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

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