The bokashi method of handling food scraps involves natural fermentation. This practice originated in Japan and offers a way for people-particularly those living in an urban environment-to manage their food scraps. The liquid produced can be used to water houseplants while the food scraps are pre-digested, and can then be composted or buried in the soil to finish. Join us, the EcoVillage community and bokashi expert Shig Matsukawa in learning about the practice, and making some of your own bokashi to use. Optional dish to pass at 6:00pm before the workshop. Cost: materials (TBD) + suggested donation. Pre-register by calling (607) 272-2292.
materials (TBD) + suggested donation
EcoVillage: FROG Community House
100 Rachel Carson Way
Ithaca, NY 14850