Bokashi Composting Workshop

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Saturday, March 19th, 2016
2:00 PM to 4:00 PM

Bokashi composting is gaining popularity in urban settings! This method takes relatively short time and does not require a big compost bin. Kitchen scraps are fermented in a sealed bucket with the help of bran infused with EM (effective microorganisms), called bokashi.  Afterwards the material is buried in the garden, providing a rich source of organic matter and friendly probiotic microbes.

Because the scraps are essentially pickled, there are neither odours nor insects, and there is virtually no limit to what can go in the bucket: All vegetable and fruit materials including citrus, as well as raw or cooked food, and even dairy, fish, meat, and bones.

In this two-hour workshop you will learn the principles and practice of bokashi composting. We will have equipment and samples ready for some hands-on experience. Come bring your questions and learn about an innovative new way to deal with kitchen waste.

Presenter Bio:  Christin Nikolic's background is landscape design. She has been teaching organic horticulture at Gaia College for ten years and she currently runs a local fertilizer business, the Organic Gardener's Pantry. Christina also serves as director on the board of SOUL (Society for Organic Urban Land Care). If there's time left, she can be found in the garden, smiling while spreading mulch.

Register online through our Eventbrite page, phone 250-386-9676 or email [email protected].

Compost Education Centre memberships get you free workshops, discounts at garden centres around town and more great perks!  Sign up or learn more on our website.