Sustainable Living: Bokashi Composting
with
Elise Taylor
ABOUT THIS EVENT
Event Category
Education
Event Overview
Traditional composting can be timely, inconsistent, smelly, and one can ONLY compost plant-based materials. If you're ready to take your composting to the next level AND increase the amount of scraps that can go into your compost pile, THIS is the class for you! Unlike traditional composting, you can use ALL scraps from your kitchen, including fish, cheese, meat, oils, and uncooked foods.
In this class, you'll first learn the history of bokashi (which is Japanese for "graduation" or "fermented organic matter"), what sorts of materials can go into your bokashi bucket (like meat scraps!), and how to set up and take care of your bokashi system at home.
Then, we'll move outside and set up your own bokashi buckets that you can start here and take home with you.
You'll walk away with:
* 2 large, 5 gallon buckets (one with holes you'll drill into the bottom)
* 1 lb. of bokashi starter
* A recipe and the know-how of how to make more bokashi bran at home (with resources as to where to buy the ingredients)
* Knowing how to take care of your incredible new composting system, with complete details on how to maintain, when to add soil, and how long your bucket needs to sit for.
Your spring garden will be happier in no time with this non-smelly, easy-to-maintain, and all-encompassing composting system.
What to Bring
Feel free to bring some foodstuffs that you'd like to go into your bin!
Minimum age
All ages welcome
What's Provided
You'll be leaving with a fully functional bokashi bin, and enough bokashi bran for one bucket of compost.
Cancellation PolicyLocation
There are currently no upcoming dates scheduled for this Dabble. Log in to an account message the host or add to your bucket list to be automatically notified when new dates are posted.
MORE ABOUT YOUR HOST
Elise originally hails from Texas, but moved to Chicago in 2011. She's passionate about sustainable living, and reducing her personal impact on the environment as much as possible by using bokashi composting methods, vermiculture, reducing waste, recycling, etc. She spearheaded her apartment's efforts in getting recycling for the complex, and was the founder of her company's "Green Club."
EXPERIENCE REVIEWS
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D K.Reviewed on 05/11/15This class is a MUST if you are into sustainable living!
In the past I've tried and failed (miserably) at starting a compost bin. I found that they took too long and were very difficult to manage. I'm happy to say that after Elise's class, I have a new composting system that takes care of ALL of my kitchen scraps - meat and cheese included - that is easy to take care of.
Elise was incredible at walking us through the process of bokashi. She showed us how to drill holes in our brand new buckets (5 gallon buckets are provided!); what can and cannot go into the bucket; showed us her own bucket and how to troubleshoot mold problems; how to crush, pack, and seal our buckets as we continue to add scraps; sent us home with a pound of the bokashi starter bran; AND showed us how to make bokashi starter in class, using her own recipe.
Elise's venue was spacious and she was able to answer all of our questions. I also noticed she was doing some vermi-composting, too! She is available post-class, via email, to answer any other questions you may have about your buckets.
This class is a MUST if you are into sustainable living!
In the past I've tried and failed (miserably) at starting a compost bin. I found that they took too long and were very difficult to manage. I'm happy to say that after Elise's class, I have a new composting system that takes care of ALL of my kitchen scraps - meat and cheese included - that is easy to take care of.
Elise was incredible at walking us through the process of bokashi. She showed us how to drill holes in our brand new buckets (5 gallon buckets are provided!); what can and cannot go into the bucket; showed us her own bucket and how to troubleshoot mold problems; how to crush, pack, and seal our buckets as we continue to add scraps; sent us home with a pound of the bokashi starter bran; AND showed us how to make bokashi starter in class, using her own recipe.
Elise's venue was spacious and she was able to answer all of our questions. I also noticed she was doing some vermi-composting, too! She is available post-class, via email, to answer any other questions you may have about your buckets.
