Learn a fast, sustainable way to compost your food waste using Bokashi Fermentation on Wed. June 24th at 7pm at Jeudevine Memorial Library presented by Nancy Kellogg, Hardwick ‘s Solid Waste Coordinator.

Bo-kah-shee - the Japanese word for "fermented organic matter" uses specialized microbes, proteins and enzymes to rapidly break down organic matter under specific (airless) conditions 10 times faster than common composting.
Bokashi is a scalable method of fermenting food scraps and other organic wastes anaerobically using a cultured microbial starter. It can be done at home, restaurants, festivals, fairs, sporting events, by industry, cities, and apartment dwellers. Bokashi’s many features include:
*Versatility – can use fats, meats, pet droppings, literally all organic waste.
*Easy – Simple, NOT labor intensive, requiring no machinery, or transportation expenses.
*Fast – Scraps to soil in less than a month.
*Efficient – Practical, high nutrient value retention of a universal resource. Bokashi is
particularly attractive for gardeners/growers.
*Sustainable – Much lower greenhouse gases compared to common compost. Place based.
*Smart – No smell or pest attraction.
Come see a twenty minute video of Canadian bokashi pilot at the IPE agriculture fair that attracts 150,000. Get the jump on VT Act 148 that bans all organics in landfill by 2020. A bokashi system will be awarded as a door prize at the presentation. See you there!!!