This session will begin with an overview of Permaculture Principles & ethics, with a focus on specific strategies for creating more abundance by working WITH nature ... all through the seasons!
The Bokashi method of harnessing anaerobic microbes to transform food "waste" will explained and demonstrated and participants will make and take their own "Bokashi bucket" bran starter. In addition, participants will learn how to capture their own, living, "EM" (Effective microbes), rather than purchasing them (DIY = greater resilience!) and receive instruction on setting up their own BOKASHI system using free &/or inexpensive and easy to find materials.
Bokashi originated in the Far East and is influenced by the natural farming methods traditionally practiced in Korea. Bokashi (a noun and a verb) is a method (& the name for the final end product of the process) by which food "waste" is fermented indoors, w/ out odors or pest problems. Bokashi is perfect solution for processing food scraps that cannot be composted aerobically (INCLUDING MEAT/DAIRY products!), for building great soil during the weather months (when outdoor compost piles are inactive) AND for those with no access to land for outdoor composting.
Time: 9:30 - approx. 12:30 (please plan to arrive 10 min. prior to the start of the session as we will begin promptly at 9:30).
Fee: sliding fee scale: $35 - $45 for this 1/2 day session (pay what you can) - check/money order or cash at the door