Learn the Okinawan tradition of Bokashi composting, an anaerobic process that uses a special additive to ferment kitchen waste, including meat and dairy, into healthy soil and nutrient-rich fertilizer for your plants. As an optional bonus for this workshop and in an effort to build up our gardening-minded community, we're also inviting participants to bring a plant clipping/propagation, some seeds, or any extra garden-related plant item (extra tomatoes from your harvest, for example!) that you would like to exchange with others attending the workshop. Extra clippings/propagations may also be used in one of our Sustainable Little Tokyo pop-up gardens.
Participation in this workshop supports the ongoing work of Sustainable Little Tokyo's effort to combat food waste in Los Angeles!
Masks and social distancing are required. Please stay home if you are feeling unwell. The workshop will be indoors.
Questions? Contact Amy Honjiyo at email@example.com