Your MUST RSVP by Sunday, September 1st!
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.
Little Tokyo Bokashi Club is now Hiro's Bokashi Club, in honor of our Bokashi mentor and dear friend Hiroyuki Tateuchi (1948–2019).
123 S Hewitt St, Los Angeles, CA 90012
Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, firstname.lastname@example.org.
For more information: www.sustainablelittletokyo.org/bokashi.
Artwork by Sara Sumiko Montgomery.