JACCC, SLT & Zenshuji present:
HIRO'S BOKASHI CLUB
Our first in-person Bokashi workshop since March 2020!
Your MUST RSVP by Sunday, July 4!
Learn the Okinawan tradition of Bokashi composting – 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. It's easy, quick, and doesn't smell! This method uses a mix of microorganisms that combat food rotting bacteria (and rotting odors), increase the speed of decomposition and enhances plant growth.
Workshop Prices (Cash Only)
Masks, social distance, and COVID check-in required. Please stay home if you are feeling unwell. Workshop will be outdoors under a tent.
JACCC Outdoor Plaza
244 S. San Pedro St.
Los Angeles CA 90012
Interested in only purchasing pre-made Bokashi?
CLICK HERE to place your online orders.
Available for pick-up only in Little Tokyo on July 10.
Facilitated by SLT Food Coordinator Amy Honjiyo
Questions? Email Alma, firstname.lastname@example.org