SLT & Zenshuji Soto Mission present:
Hiro's Bokashi Club
Learn the Okinawan tradition of Bokashi composting! Composting made easy—and less smelly—for your home, garden, balcony, or business! This is 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.
Hiro's Bokashi Club meets bimonthly at JACCC and Zenshuji Soto Mission to teach and make Bokashi!
UPCOMING WORKSHOP DATES
Saturday, September 12 from 1–3PM
• PICK-UP ONLY from Little Tokyo, Monterey Park, or Mid-City.
• Order by 8/29 for September pick-up dates: Tues 9/15, Thur 9/17 & Sat 9/19
• All orders after 8/29 will have pick-up dates in October TBD, coordinated AFTER the workshop.
Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, firstname.lastname@example.org.
Join our Bokashi Facebook group!
To download our free How to Do Bokashi Composting zine by Sara Montgomery, click here.
Hiroyuki Takeuchi (1948–2019).