Sustainable Little Tokyo and JACCC present a special Hiro’s Bokashi Club workshop! Composting made easy—and less smelly—for your home, garden, balcony, or business! Learn how to compost using the Okinawan tradition of Bokashi, an anaerobic process that uses a special additive to ferment kitchen waste—including meat and dairy—into a healthy soil and nutrient-rich fertilizer for your plants. This method uses a mix of microorganisms that combat food rotting bacteria (and rotting odors), increasing the speed of decomposition and enhancing plant growth. Materials to replicate the process at home will be for sale (cash only). Illustration by Sara Sumiko Montgomery.

FREE – RSVP required, walk up registration available, space permitting.