Hiro’s Bokashi Workshop

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.

Participation in this workshop supports Sustainable Little Tokyo's ongoing effort to combat food waste in Los Angeles. For questions, contact Emi Osaki, Community Arts Manager, at eosaki@jaccc.org.

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