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.

Location